Archive for the ‘Parmesan’ Category

Chick Pea Pastini

August 10, 2017

Barbecued Sausage Stuffed Peppers

August 8, 2017

Spaghetti Carbonara (Russell Norman)

April 7, 2017

Best-ever macaroni cheese (BBC good food)

January 31, 2017

http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese

 

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
  • 350g spiral or other short pasta
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard powder
  • 3 tbsp plain flour
  • 500ml whole milk
  • 250g vegetarian mature cheddar, grated
  • 50g Parmesan (or vegetarian alternative), grated
    1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
    2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
    3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

 

Creamy chicken, bacon and basil pasta (BBC Good food, James Tanner)

January 31, 2017

http://www.bbc.co.uk/food/recipes/creamychickenbaconan_87166

Serves 4

  • 3 tbsp olive oil
  • 3 large boneless chicken thigh, skin removed, cut into strips
  • 5 rashers bacon, chopped
  • 1-2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 300ml/10fl oz double cream
  • 450g/1lb farfalle pasta
  • handful fresh basil, torn, plus extra for garnish
  • 200g//7oz cheddar or Parmesan, grated, plus extra to garnish
  • Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.

  • Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.

  • Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.

  • Add the creamy sauce to the cooked, drained pasta and stir well.

  • To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.

  • 7oz cheddar or Parmesan, grated, plus extra to garnish

Stilton And Blueberry Scones (Fortnum And Mason)

January 31, 2017

stilton-and-blueberry-scones-fortnum-and-mason

Best ever macaroni cheese

November 14, 2016

 

  • 50g baguette, cut into small chunks
  • 2 tbsp butter, plus 1 tbsp melted
  • 350g spiral or other short pasta
  • 1 garlic clove, finely chopped
  • 1 tsp English mustard powder
  • 3 tbsp plain flour
  • 500ml whole milk
  • 250g vegetarian mature cheddar, grated
  • 50g Parmesan (or vegetarian alternative), grated

 

  1. Heat oven to 200C/fan 180C/gas 6. Spread the chunks of bread over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  2. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic and mustard, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking constantly until thickened. Take off the heat, then stir in all the cheddar and half the Parmesan.
  3. Stir the pasta and some seasoning into the cheesy sauce, then tip into a large ovenproof dish, or 4 individual dishes. Scatter over the bread and remaining Parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

http://www.bbcgoodfood.com/recipes/8834/bestever-macaroni-cheese

Butternut macaroni cheese

November 8, 2016

 

  • 1 large butternut squash, peeled and cut into 2½ cm/1in chunks
  • 2 tsp olive oil
  • 300g macaroni
  • 50g butter
  • 50g plain flour
  • 1 tsp English mustard powder
  • 500ml milk
  • 200g extra-mature cheddar or vegetarian alternative, grated
  • 50g Parmesan or vegetarian alternative, grated
  1. Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
  2. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
  3. Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

http://www.bbcgoodfood.com/recipes/1742634/butternut-macaroni-cheese

 

Leek And Garlic Mushroom Pasta

September 20, 2016

leek-and-garlic-mushroom-pasta leek-and-garlic-mushroom-pasta-2

Zesty Salmon And Parsley Risotto

September 20, 2016

zesty-salmon-and-parsley-risottozesty-salmon-and-parsley-risotto-2