Sarah and Sharons Bacon Pasta. This is a super quick staple recipe used in our house and van, with prep time it takes about 20 minutes. Ingredients 1 pack of bacon (about 250gms) chopped 1 pepper chopped 1 onion chopped handful of mushrooms chopped Tin of chopped tomatoes Spray oil or cooking oil - your preference salt and pepper fresh garlic 1 or 2 cloves depending on how much you like it fresh chilli probably 1 chopped again it depends on how hot you want it mixed herbs (whichever you prefer) worcester sauce Pasta (amount to suit the number of portions) Ok so this will serve 4 (unless you are really hungry), as there's only 2 of us we tend to box it up and eat the rest for lunch on the second day ;D Method 1) Put on the pasta, we use wholemeal which takes about 15 minutes. 2) Oil a frying pan (we use spray oil) once hot fry off the bacon, if you are trying to be a little healthier once cooked drain off the excess fat. 3) Add the mushrooms, onions, peppers and garlic to the frying pan, if a little extra liquid is needed add a little of the juice from the chopped tomatoes. 4) Once the peppers and onions have softened add the tin of tomatoes. 5) Add all the remaining ingredients, stir and wait for the pasta to cook. 6) Serve over the pasta, for a little extra taste add some grated cheese. If we are doing this in the van we try and cut everything up before we leave home, that way we can just chuck it all in the pan, sit back and wait for it to cook 8)
1kg quince 2 tbsp unsalted butter, melted 250g sultanas 250g raisins 250g dried apricots, chopped 250g light muscovado sugar 250g shredded veg suet (or the evil meaty kind) 75g glace cherries, undyed 75g blanched almonds, fairly finely chopped 1sp ground cinnamon 1/2 tsp grated nutmeg 100g brandy or sherry 100g real crystalised peel, chopped Preheat the oven to 150 oC/GM 2 Peel and quarter the quince, cut them into wedges and drop them in water (with a bit of lemon juice to stop them browning) straight away. Toss them in melted butter and put them in a shallow tin and put into the oven to roast gently, foe about 40 minutes or so, until tender. The smell was amazing. Remove and leave to cool, then chop or grate, put in a large bowl, along with any cooking juices. When completely cold, stir in all the remaining ingredients and put into clean jars. This one for me plzzzzz
thought I recognsied that recipe! It's fermenting nicely in the cupboard Dinks, pm me your address and I'll send you some!
Easy Pasta Carbonara We have this every time we go away, it's really easy and tasty. You can make it low fat by using low fat cheese and adding less. Packet bacon (smoked tastes better) Oil (I use the Spray Light stuff) 3 eggs (any size) Packet of grated cheese (or grate your own) Tabasco Salt and pepper Pasta (approx 75g per portion) 1) Cut bacon into small pieces and fry in oil until browned. Set aside on a piece of kitchen roll to blot the excess oil off. 2) Separate three eggs and put the yolks in a bowl (use the whites in an omelette or scrambled eggs the next day). 3) Add the cheese (the whole bag if you're feeling decadent) and shake in some drops of tabasco and add salt and pepper. Mix well. 4) Cook the pasta until al dente (approx 10 mins depending on type) and strain off the cooking liquid into a separate container (don't throw away). 5) Put the pan of pasta back on the heat and add the eggy/cheesy mixture and the bacon. 6) Add enough cooking liquid to make a rich sauce and heat through. 7) Serve and don't think about the calories You could add extra things like cooked mushrooms, sweetcorn, crumbled blue cheese etc and sometimes I substitute the bacon with chorizo.
ooooh the joy ... O[tt][/tt]range and Almond Hallowe'en Cake with O[tt][/tt]range C[tt][/tt]ream (and it's gluten free too) 2 large o[tt][/tt]ranges 200g caster sugar 200g ground almonds 1 teaspoon almond essence 6 eggs 1 teaspoon baking powder 3 tablespoons of flaked almonds Topping Zest of 1/2 o[tt][/tt]range 250g thick natural yoghurt/mascapone 2 tablespoons icing sugar 1 teaspoon Cointreau – or more if desired Put the o[tt][/tt]ranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for 2 hours. Top up with more water if they start to boil dry. Line a loose based 20cm/ 8 inch cake tin with baking parchment paper. Pre-heat the oven to 170 C/ 150 F/ gas mark 2. Remove the o[tt][/tt]ranges from the water. Using a sharp knife, carefully remove the outer o[tt][/tt]range layer. Cut o[tt][/tt]range in half discarding any pips. Place in the food processor with the caster sugar, eggs, ground almonds, almond essence and baking powder. Blitz until smooth. Transfer the mixture into the prepared cake tin & sprinkle the almonds over the top. Bake in the pre-heated oven for 1 hour 30 minutes, covering with foil half way through should it start to burn on top. Leave to cool and then cut into slices. For the o[tt][/tt]range c[tt][/tt]ream, combine the yoghurt/ mascarpone cheese with the sugar, orange juice and Cointreau. To serve, dust the plate with some icing sugar and serve the cake with a generous spoonful of o[tt][/tt]range c[tt][/tt]ream.
