Kerryann’s tuna pasta bake – Jamie Oliver

This is a lovely recipe!

Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.

This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!

You can find Kerryann’s tuna pasta bake by clicking here.

Joe Wicks Linguine with prawns, courgette and chilli

No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.

The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.

Lovely dinner.

You can get LeanIn15 here.

 

Gennaro Contaldo traditional spaghetti Bolognese

Check out One of the amazing things about this recipe is that it enlightens you as an amateur cook. It turns out that in England, we make Bolognese wrong – we use too much tomato and make a mincey/tomato sauce which is not correct. The history and evolution of Bolognese could (and probably has) inspired a whole book so technically there isn’t a wrong way to do it, but certainly our approach to whacking two tins of tomatoes in the pot is really pissing the Italians off.

Check out Gennaro Contaldo’s lovely recipe and see for yourself!

Don’t be put off, this isn’t just bits of mince on pasta, all of the tagliatelle is coated in rich, meaty oils with the hint if red wine in the background.

Make this once and you’ll never go back to Anglo-Bolognese again!

 

Novice mac and cheese

Mac and cheese is comfort food lovliness, isn’t it!

Perhaos the best thing about England’s rubbish weather is that we can eat most of the stodgy, warm wonders most of the year round. This recipe serves four; that’s dinner for two and lunch the next day sorted!

Ingredients

  • 2 tbsp butter
  • 350g macaroni
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard
  • 3 tbsp plain flour
  • 500ml whole milk
  • 300g mature cheddar (cheddar)
  • 50g Parmesan

Method

  • Heat your oven to 180C
  • Get your pasta boiling in a large pan of salted water. Meanwhile, melt the butter in a saucepan and bang in the garlic and mustard, cook for one minute, then stir in the flour. Cook the flower/mustard mix for a further minute, then gradually whisk in the milk until you have a lump-free sauce. Simmer this for five more minutes, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan into a cheesy gloopy mass.
  • Stir the cooked pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish. Chuck over the rest of the parmesan and bang in the oven for 20 minutes until crisp on the top and golden.
  • Eat it

 

Novice creamy pasta with bacon and dill

As usual, I will not give away all of the secrets to the recipes I am cooking out of a book, but this is the first of many recipes I intend to cook from Nigel Slater’s beautifully written book ‘A Year of Good Eating: The Kitchen Diaries’

This is an interesting recipe because it has a Scandinavian feel with the cream and dill, with an Italian blend of creamy cheese, pasta and bacon.

It’s a delicious little pasta dish, easy to prepare and a nice change from carbonara!

 

Jamie Oliver’s sausage fusilli and creamy garden salad recipe

I shan’t post the recipe and method here, because you should buy Jamie’s 15 Minute Meals for all his delicious recipes, but let me say a few things about the latest 15 minute meal from J-dog that I have enjoyed, this time, his delicious ‘sausage fusilli and creamy garden salad’ recipe.

The essence of 15 Minute Meals as a consumer is not only to cook healthy food quickly, but it’s to understand flavour combinations and ‘build food stories’. This recipe probably took me around 25 minutes, but I wasn’t in a rush, and that included getting all my bits ready. I copied the recipe exactly, other than the final drizzle of balsamic and my misses isn’t keen on lots of balsamic.

This is an excellent one for the winter and is packed of flavour.