Tag: Recipe

Pasta with chilli, bacon and tomato sauce

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“Life is a combination of magic and pasta.”
– Federico Fellini

Mr Fellini is so right. The recipe below is totally magical.


Pasta with chilli, bacon and tomato sauce

This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks.

Ingredients
130g/5oz guanciale (cured pork cheeks), cut into small cubes

1 small onion, finely chopped

3-4 tbsp extra virgin olive oil

1 hot dried red chilli, finely chopped

2 tbsp dry white wine

500g/1lb 2oz San Marzano tomatoes, cut into quarters

400g/14oz bucatini pasta

80g/3oz pecorino, freshly grated

Preparation method
1.For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.

2.Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.

http://www.bbc.co.uk/food/recipes/pasta_with_chilli_bacon_13839

Kiwi Juice Recipe

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Kiwi is one of the healthiest fruits around.  It is full of goodness and may contain more vitamin C more than any other fruits, including the citrus.

Therefore, a good habit of having kiwi especially during the winter or cold months is truly prudent.  Kiwi may strengthen the immune system against colds and coughs and many kinds of infections.

You can’t go wrong by having a kiwi juice to set you up for the day.

Kiwi Juice Recipe

 

 

How to make:

Kiwi Juice

2 kiwi fruits
2 apples
8 oz seedless white grapes
ice cubes

Chuck all the fruits on a food processor and give it a good whirl.

Pour into 2-4 glasses, add a few ice cubes in and share with the family or friends.

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I am afraid there is a fine print about kiwi fruits.  Ideally they should not be given to very young children as kiwi may cause allergies!

Watermelon and Pineapple Smoothie

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Watermelon and Pineapple Smoothie

Yum, yum, yum

This smoothie is fresh and clean tasting, really hydrating. Choose a really ripe pineapple and watermelon for the sweetness. To choose a ripe pineapple, give it a snip. It should be sweetly smelling. 😉

Be sure to include the watermelon seeds when juicing as they contain essential fatty acids and proteins.

How to make:

400g watermelons
400g pineapple

How to Make:

Remove the hard skin on both the watermelons and pineapples.

Cut into chunks.

Put them through the juicer.

Transfer into tall glasses and savour every bit at your own phase.

*** Sparkling water can be added to dilute this smoothie into a juice, if prefered.

Enjoy

Gordon Ramsay’s Brussells sprouts with Pancetta and Chestnuts

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Gordon Ramsay’s Brussells sprouts with Pancetta and Chestnuts

This recipe is for a big lunch with the whole family enjoying a delicious Sunday roast with all the trimmings.

At this time of year, brussels sprouts is just the business.

Here is a proven winner from the great Gordon Ramsay himself

Brussells Sprouts with Pancetta and Chestnuts

You will need:

1kg Brussells Sprouts with the outer leaves removed
Sea salt and freshly ground black pepper
1-2 tsp olive oil
200g pancetta cut into lardons,
200g chestnuts
2 small lemons

1. Trim the base of the sprouts and then cut them lengthwise. Boil a pan of lightly salted water. Add the sprouts to it and blanch for 2-3 minutes. Drain.

2. Heat the olive oil in a good size frying pan. Add the pancetta and fry until golden and crispy. Add the sprout and cook for 2-3 minutes ensuring to stir or toss occasionally.

3. Roughly chop the chestnuts and add to the pan. Zest the lemon over the sprouts and chestnuts. Then halve the lemons and squeeze it onto the sprouts as well.

4. Check and adjust the seasoning and then serve the sprouts in a warmed up serving dish, ready to go with your choice of roast.

Yummy

Vanilla Cupcakes

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Cupcakes have become a favourite of late. Probably it was because of the toppings that come in different flavours, texture and colours.  You are only are really constraint by your imagination.

A cupcake has become “designer” and has a designer price to boot.

To save the pennies and also to unleash that domestic goddess that is raring to get out, why not try this simple basic recipe as a starter.

Vanilla Cupcakes

225g butter
225g caster sugar
4 medium size eggs
225g self-raising flour
1/2 tbsp natural vanilla extract

The above ingredients will make around 24 cupcakes

1. Separate the cupcake cases.

2. Put the sugar, butter and vanilla into a food processor. If you do not have the food processor you can use that muscle and put the sugar, butter and vanilla in a large mixing bowl. Mix.

3. Add the sifted flour and mix for a further minute or until everything is combined.

4. Add the eggs one at a time while continuing to mix until soft and creamy.

5. Cook the cupcakes in the oven at 180 degrees for 15 minutes or until the cupcakes are spongy and firm to the touch.

Wait for the cupcakes to cool before decorationg.