15 recipe ideas for leftover pasta The leftover that dares not speak its name. When I told friends that I was putting together a piece on leftover pasta, I was met with blank looks, some incredulity and not a small amount of shiftiness. There were some people who just wouldn't meet my eyes as they widened theirs in horror at the concept of leftover pasta. But the thing is, I know different. My friends forget that I am not just the Dinner Doctor, that I am Rachel the Fridge Forager. How many times have you cooked too much pasta? So first of all, there are some strategies for keeping your cooked pasta in tip-top condition. When I realise that I have too much pasta, I rinse the leftover pasta under cold water to immediately halt the cooking process and then leave it to drain and to cool. Pasta can easily be reheated by pouring a kettle of boiling water over it or dunking it into a saucepan of boiling water for about 30 seconds. Pasta salad is one of those dishes that I can be a bit wary of. 1. Serves 3-4 2. 3. Serves 3 to 4
Mary Berry Pasta with Parma Ham recipe in just 15 minutes for a Weekday Suppe... Mary Berry makes a pasta with Parma ham dish in just 15 minutes for a Weekday Supper on Mary Berry Cooks. Mary says: “This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too.” The ingredients for Mary’s dish are: 350g penne pasta, 2 x 80g packs Parma ham, snipped into small pieces, 250g small brown chestnut mushrooms, halved or quartered, 200g full-fat crème fraîche, 100g Grated Parmesan, 2 tbsp chopped parsley, salt and pepper, to taste. To prepare the dish: Cook the pasta in a pan of boiling salted water according to the packet instructions. Heat a frying pan until hot. Add the mushrooms to the pan and fry for two minutes. Add the crème fraîche and to the boil then add the pasta, Parmesan and parsley and toss together over the heat. Serve with a green salad and crunchy bread. Related Posts
Teacup Cake and Sugar Roses — Lulu's Sweet Secrets I love the combination between teacups and flowers. They are such a pretty and charming pair. When I ventured to make my first sugar rose I used a teacup to photograph it. At that time I received a comment suggesting that I should try to make a teacup cake too. I loved the idea but that would be a big challenge for me. Almost 2 years late I decide to give it a try. Actually, I think my main motivation was the opportunity to paint the floral theme on the teacup cake. I also used some sugar roses and mini cakes for decoration. Grilled Egg and Cheese Recipe Are you guys as obsessed with grilled cheese sandwiches as I am? I am a true grilled cheese lover. And adding a egg just blows all other grilled cheeses out of the water. Technically this recipe isn’t a grilled cheese at all, just a single slice of bread with cheese fused to it’s outsides, but it’s cheese and it’s grilled so I’m not going to argue technicalities. If we did want to get into the technicalities of naming of recipes, I think the egg-in-toast part of this recipe confuses me as well. What do you call egg-in-toast? I actually love eating the little cut out of toast, so I don’t think of them as leftovers at all. How is everyone’s 2014 going so far? Grilled Egg and Cheese Recipeserves 11 tablespoon butter1/4 cup shredded cheddar (I like a fine shred as opposed to a coarse one, when it grills up it’s lacier and crispier)1 slice thick toast, a hole cut out1 eggIn a non-stick pan, over medium-low heat, melt 1/2 tablespoon of butter, swirling the pan to evenly coat.
The 10 best pasta sauce recipes Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks. Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. 2 Blend the pesto ingredients on a low speed, adding more oil if necessary. 3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. 4 Cook the pasta, then rub a serving bowl with the garlic. The Art of Pasta by Lucio Galletto and David Dale (Grub Street) Tomato, bacon and mint To make this dish vegetarian, just omit the bacon. 1 Add 1 tbsp oil to a large, nonstick frying pan and warm over a medium heat. Beef short rib ragu
The best BBQ chicken Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.
Food - Recipes : Pappardelle and meatballs Crushed Candy Cane Chocolate Cakes! Chocolate and candy. What more could one ask for this Christmas? Okay, maybe a lot ;) But everyone should indulge a little bit and these two-bite mini cakes are the perfect treat for your holiday soiree this year. Everything mini is just cuter, right? And I love it because I satisfy my sweet tooth without walking around with a plate during all the festivities. Ingredients: - chocolate cake mix + any ingredients it calls for - 1 cup crushed candy canes - 1 cup white chocolate chips - 1/4 cup heavy cream Tools: - a mini square baking pan (like this one) Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Make cake batter according to the box’s instructions. Let mini cakes cool completely. While cakes are cooling, crush the candy canes with a rolling pen. Slice the tops of of the cakes so that they flat and easy to eat! For the frosting, place one cup white chocolate chips into a bowl. Smooth frosting over mini cakes with a knife. Now its time to eat!