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Cooking, Recipe and Food Blog

Gordon Ramsay’s Pasta with Pancetta, Leek and Mushrooms

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I love to cook. For me, cooking is a passion, and not a hobby. But when you’ve had a long day at work and you finish your work assignments late, cooking does tend to feel like a chore especially if you have to entertain impromptu guests for dinner.

When this happens, I always go to my go-to dish – pasta. Cooking and preparing pasta is one of the easiest ways to prepare a yummy dish. You can make it as simple or as complex as you want and yet it still only takes less than an hour to cook. It’s also quite filling so if you really want to stuff yourself you won’t have to spend too much to do so. And, finally, who doesn’t really like pasta? The only people I know who hates it are people who think carbs are the enemy and people who are allergic to gluten. Other than them, pasta is universally loved – most especially the kiddies. [Read more…]

Hamburger Buddy Recipe

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Kids are such picky eaters. If you have small children or have taken care of a relative’s or friend’s child you’ll know that making them eat can be an exercise in futility and holding back your temper. All of the parents I know wish there’s a formula to make their kids eat without any fuss or battles.

One good tactic to make kids eat is to serve food that they love. This is where the Hamburger Buddy comes in. This is an easy to make pasta dish that kids will definitely want second helpings of – it’s pasta for god’s sake, and I haven’t met a kid yet who doesn’t like eating pasta. [Read more…]

Alla Checca Pasta

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Alla checca pasta is a delectable pasta dish which can be prepared in a jiffy. All you have to cook is the pasta, toss in the sauce and you are all set. You may add some chili flakes to give the dish some kick.

 

Serves 4

Ingredients:

5 large tomatoes, seeded and diced

6 cloves garlic, minced

1/2 cup chopped fresh basil

1/2 cup olive oil

Salt to and freshly ground white pepper to taste

2 tablespoons grated Parmesan cheese

1lb. pasta

 

Place the tomatoes, garlic, basil and olive oil in a medium sized bowl. Season it with salt and pepper. Stir. Cover the bowl with a lid or plastic wrap. Let it sit for at least two hours or refrigerate it overnight.

Cook the pasta in a large pot of salted boiling water according to package instructions or until it is al dente. Drain well. Transfer it to a large bowl or pot. Add the tomato mixture over the hot pasta. Gently toss. Divide it among individual plates and top them with Parmesan cheese. Garnish with basil leaves before serving.

 

Image from citymama

Hawaiian Pasta

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This yummy pasta recipe was inspired by Hawaiian pizza. The mix of bell peppers and pineapples make this dish sweet and savory. It is a great party dish that is perfect for the holidays.

 

Serves 12

Ingredients:

200g pasta shells

1/2 tablespoon butter

5 cloves garlic, minced

1 medium sized brown onion, minced

1 red bell pepper, seeded and diced

1 green red bell pepper, seeded and diced

1/2 kg ground beef

4 cups tomato sauce

1 200g can sun dried tomatoes

1 250g can pineapple tidbits

1 1/2 cups grated cheddar cheese

Salt and white pepper to taste

Olive oil

 

Cook the pasta shells in a pot of salted boiling water according to package instructions or until al dente. Drain. Place the pasta in a bowl or pot and drizzle it with olive oil. Gently toss until the pasta is coated in oil.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Melt the butter and then sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the 3/4 of red and green bell peppers. Let it cook for another 2 minutes.

Place the beef in the saucepan and fry it for 10 minutes or until it is browned. Break the lumps using a wooden spoon or a fork. Add the canned tomatoes, tomato sauce, 3/4 of the pineapple tidbits with syrup. Let it simmer for 10 minutes or the sauce is lightly thick.

Put half of the cheese into the saucepan and season the sauce with salt and pepper. Cook it for another 10 minutes or until the cheese melts.  Stir occasionally. Remove from heat and reserve 2 cups of sauce.

Combine the sauce and the pasta in the bowl. Gently toss until the pasta is coated in sauce. Transfer it to a baking dish or pan. Pour the reserved 2 cups of sauce and top it with the remaining bell peppers, pineapple and cheese. Bake it in the oven at 350F for 10-15 minutes or until the cheese is melted and lightly browned. Remove from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  oztenphoto

Salmon and Salsa Verde Fusili Pasta

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Salmon and salsa verde fusilli is a wonderful dish that is perfect for a barbecue or if you want a delectable dish for dinner. It can be a bit spicy because of the jalapenos. You can lessen it or remove it completely if desired. This recipe goes perfectly well with salad and white wine.

 

Ingredients:

500g smoked salmon

400g fusili pasta

1 75g bottle salted baby capers, rinsed and drained

3 drained anchovy fillets, finely chopped

1/4 cup chopped fresh dill

2 tablespoons finely grated lemon rind

1/4 cup extra virgin olive oil

2 cups salsa verde

1 cup Parmesan cheese

 

Cook pasta in a pot of salted boiling water according to package instructions or until al dente. Drain. Rinse with cold water and set aside.

Heat the oil in a saucepan under medium heat. Cook the anchovies for 1 minute. Remove from heat. Add the pasta, smoked salmon, capers, dill and salsa verde. Toss lightly and transfer the pasta to a serving plate or individual bowls. Sprinkle with Parmesan and lemon rind before serving.

 

Photo Courtesy Of:  c3lsius_bb

 

Tex Mex Pasta Salad

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Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available.  It is also a good idea to roast the peppers and peel them before adding them to the salad.

 

Ingredients:

2 cups multi-colored rotini (spiral) pasta

2 cups sweet corn kernels

1 medium red capsicum, diced

1 medium green capsicum, diced

200g cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 medium avocado, diced

1/2 cup fresh basil, torn

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon Tabasco sauce

 

Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.

Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.

Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.

 

Photo Courtesy Of: busbeytheelder

 

Creamy Chicken Penne

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When the weather is gray, all I can think of food and lounging all day. Creamy pastas are always good comfort foods that are simple to prepare and exquisitely delicious. For this recipe, you can also substitute ham instead of chicken.

 

Ingredients:

400g dried penne pasta

2 tablespoons penne pasta

2 single chicken breast fillets, cubed

2 garlic cloves, crushed

1/2 cup light sour cream

1/2 cup chicken stock

2 teaspoons finely grated lemon rind

1 cup snow peas

3/4 cup shredded Parmesan cheese

Salt and pepper to taste

 

Preheat oven at 300F.

Boil salted water in a large pot. Cook the pasta according to package instructions or until al dente. Drain and set aside.

Heat half of the oil in a large saucepan under medium heat. Fry the chicken for 5-8 minutes or until it is light brown.  Transfer to a plate.

Place the remaining oil in the pan. Sauté the garlic for 2-3 minutes or until it becomes fragrant. Stir-in the sour cream and slowly add the broth. Let it simmer for 5-8 minutes or until it thickens. Add the chicken and season it with salt and pepper.

In a large bowl, combine the pasta and the sauce. Transfer the pasta to a baking dish and top it with snow peas. Sprinkle it with Parmesan cheese. Bake it for 10-15 minutes or until the cheese bubbles. Let it stand for 5 minutes before serving. Serve with garlic bread.

 

Photo Courtesy Of:  jerine

 

Creamy Crab Pasta

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This is a perfect dish for the Lenten season. It is light and tasty. You may even add some chili flakes to spice it up.

 

Ingredients:

90ml extra virgin olive oil

3 cloves garlic, minced

2 red bell peppers, seeded and diced

250g fresh tomatoes, diced

150ml cream

350g raw crab meat

450g pasta

3 tablespoons fresh basil, chopped

1/4 cup freshly grated parmesan

 

Boil salted water in a pot and cook the pasta according to package instructions. Drain the water and set aside.

Heat the olive oil in a large saucepan under medium flame. Sauté the garlic for 2-3 minutes or until it is fragrant. Add the red bell peppers and tomatoes. Cook them for 3-5 minutes or until the tomatoes are soft. Add the cream and set the heat on high. Bring it to a boil. Stir in the crab meat. Cook it for another 2-3 minutes.

Combine the sauce and the pasta. Season it with salt and pepper. Mix well. Sprinkle with fresh basil and parmesan cheese before serving. Serve immediately.

 

Photo Courtesy Of: Allerina & Glen MacLarty

 

Spicy Sesame and Peanut Pasta

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I am not a big fan of peanut butter or food with peanuts. Although there are some dishes that I appreciate, simply because it is not sweet.

This recipe can be served warm or at room temperature. If you prefer it warm, simply heat the sauce in a pan before adding it to the noodles.

 

Ingredients:

1 lb. spaghetti noodles

3/4 cup smooth peanut butter

1/2 cup roasted peanuts

6 tablespoons soy sauce

1/4 cup water

3 tablespoons sesame oil

2 teaspoons chili flakes

1 teaspoon ginger powder

2 cloves garlic

1 teaspoon sesame seeds

 

 

In a pot of boiling water with salt and oil, cook the pasta according to package instructions. Drain and set aside.

Combine the peanut butter, peanuts, soy sauce, sesame oil, ginger powder, garlic and water in a blender or food processor. Blend it until it is smooth.

Place the noodles in a bowl and pour in the peanut butter sauce. Add the chili flakes and mix well until the noodles are coated. Serve or transfer to individual plates. Sprinkle sesame seeds before serving.

 

Photo Courtesy Of:  joyosity

 

Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Lemon Angel Hair Pasta

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This is a light pasta recipe that is easy to prepare. The lemons give the pasta so much flavor that it bursts in your mouth. You can add pine nuts, tomatoes and even bell peppers if you wish. This dish is best eaten with garlic bread or grilled meat.

 

Ingredients:

6 ounces angel hair pasta

1/4 cup fresh basil and mint leaves, chopped

1/4 cup lemon juice

Parmesan cheese, freshly grated

1 tablespoon grated lemon peel

5 cloves garlic, sliced thinly

4 tablespoons olive oil

1/2 teaspoon black pepper

 

Cook pasta according to instructions. Drain and set aside.

In a large saucepan, heat the olive oil under medium heat. Fry the garlic for 3-5 minutes or until they are light brown. Add the pasta and mix well. Make sure that the noodles are coated in oil. Pour in the lemon juice and add the lemon juice, half of the Parmesan, lemon peel, basil and mint. Toss until all the ingredients blend together. Season it with salt and pepper. Transfer it to a plate and sprinkle with the remaining Parmesan. Garnish with and mint leaves if desired.

Photo Courtesy Of: Ned Raggett

 

Pasta Dough

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Love your Lasagne? Seduced by Spaghetti? Then you’ll be extremely happy you’ve found this recipe to make Pasta. It’s easy enough to produce in large quantities, then you can easily make the pasta thicker or thinner depending on what you’ll be cooking!

Pasta Dough

Makes enough Pasta for Lasagne for four, or Spaghetti for two or three – depending on how much you want!

500g ‘00’ Flour
4 Eggs
6 Egg Yolks
1tsp Salt
1tbsp Olive Oil
2tbsp Water, pinch of Saffron Strands

1. Sieve the Flour into a large mixing bowl, and make a well in the centre of it.
2. Crack the Eggs and the Yolks into the well, before working it into the Flour with your fingertips. Add the Salt and Olive Oil and carry on mixing.
3. Slowly add the Water, as you may not need it. It should make a soft dough – if you really want, use a Food Processor.
4. Turn the Dough out onto a surface, then need it as hard as you can until it has formed a smooth dough. There is no need to flour the surface, but if the Dough is too wet you can put a small amount down.
5. Wrap the Dough in cling-film and refrigerate for at least thirty minutes before you need to roll it out into the correct shape.

Photo Courtesy of: missy & the universe

Roasted Vegetable Pasta

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This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq

 

 

 

 

Spaghetti with Meatballs

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This a dish kids and adults will love. It is easy to make and you can make the meatballs ahead of time. Sweeten the sauce if you will serve it to kids. You can also add some chilli for a spicier dish.

It is also a good idea to bake it in the oven for 5 minutes so that the cheese will melt and the sauce is absorbed by the noodles.

Ingredients:

Meatballs:

2 eggs

1/2 cup milk

3 slices bread, crumbled

2 pounds lean ground beef

1/2 cup finely chopped onion

2 tablespoons chopped parsley

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

Spaghetti:

3 tablespoons olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon sugar (optional)

2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon black pepper

1 large can (28 to 36 ounces total) crushed Italian tomatoes

2 cans (6 ounces each) tomato paste

16 ounces thin spaghetti

Parmesan cheese

Preparation:

In a pot of boiling water with oil and salt, cook spaghetti according to package instructions. Drain and set aside.

In a medium bowl, beat the eggs. Add the milk and bread. Let it stand for 5 minutes. Mix in the ground beef, onion, garlic and parsley. Mix well and season it with salt and pepper. Shape into balls about 1-2 inches in diameter. Place the meatballs in a greased baking pan or tray. Bake it for 20-30 minutes at 450 degrees F or until it is brown.

In a heavy pot or Dutch oven, heat the oil under medium heat and sauté the garlic and onions for 5 minutes or until the onion becomes translucent. Add the tomatoes, tomato paste, basil and oregano. Bring it to a boil. Season it with salt, pepper and sugar. Mix well. Reduce the heat and let it simmer for 30 minutes or until thick. Add the meatballs and cook for another 15-20 minutes.

Serve spaghetti on a plate. Pour some sauce with meatballs. Sprinkle with Parmesan cheese.

Photo Courtesy Of: verygreen

Spicy Sausage and Penne Pasta

By

Penne is one of my favorite pastas because I often associate it with baked ziti. I always keep a pack handy for times when I need to prepare a quick dish to eat at home or share with friends.

Here’s a recipe that is easy to prepare. It is delicious!

Ingredients:

1 pound uncooked penne pasta

1/4 cup extra virgin olive oil

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 cups fresh tomatoes, seeded and chopped

Salt and pepper to taste

2 tablespoons vodka

1/2 cup heavy whipping cream

1/4 cup chopped basil

2 (3.5 ounce) links sweet Italian sausage

1/2 cup grated Parmesan

In a large pot of boiling water, cook pasta according to package instructions or until al dente. Drain and set aside.

Remove casings of the sausage. In a large skillet over medium low heat, add the oil and sauté the garlic for 2 minutes it until it is light brown. Fry the sausage and break it down to small pieces. Add the red pepper flakes and cook until it is brown. Mix in the tomatoes. Pour in the vodka and add the basil. Bring to a boil. After, lower the heat and let it simmer for 5-10 minutes or until the tomatoes are soft. Fold in the cream. Season it with salt and pepper. Let it simmer for another 5 minutes.

Combine the penne and the sauce. Make sure that the pasta is coated well. Serve on a plate or platter while it is warm. Sprinkle it with Parmesan cheese. Garnish with basil if desired.

Photo Courtesy Of: bgg1979

Classic Tomato Sauce

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A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!

Tomato Sauce

You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.

To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped

1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.

Photo Courtesy of: ashengrove

Ricotta, Asparagus and Arugula Pasta

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Asparagus and arugula are known for their aphrodisiac qualities. Here’s an interesting dish perfect for the love month. If you are planning a romantic dinner, this would be perfect. Pair it with wine and fresh fruits.

Ingredients:

350 grams thin asparagus, woody ends snapped off, cut into 1-inch lengths

350 grams spaghetti, fettuccine or linguine noodles

1/2 cup fresh ricotta

1 cup heavy cream

2 tablespoons extra virgin olive oil

3 cloves of garlic, minced

1 tightly packed cup of baby arugula or wild arugula leaves, rinsed and spun dry

Salt and pepper to taste

1/3 cup freshly grated Parmesan

1 teaspoon grated lemon peel

3 tablespoons lemon juice

Wash the asparagus and cut the ends. Slice it into 1-2 inch pieces.

In a pot boil water and add salt. Cook the asparagus for 2-5 minutes or depending on how thick they are. After, transfer it to a bowl of ice cold water. Drain and set aside.

In the same pot, add 2 tablespoons of cooking oil. Cook pasta according to instructions or until al dente.

In a saucepan over medium low fire, heat the olive oil. Sauté the garlic for 2-3 minutes. Lower the heat and pour in the cream. Mix in the ricotta cheese and lemon juice.

Combine the pasta, asparagus, arugula and the cheese mixture in a big bowl. Mix well and season it with salt and pepper.

Sprinkle with Parmesan cheese and lemon zest before serving. Serve warm.

Photo Courtesy Of: wolfsavard

Three Coloured Pasta Medley

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Strips of cooked Chicken or Pork, tossed with tri-coloured Pasta, Pesto, Grapes and Carrots. Experiment with different ingredients in place of the Grapes and Carrots – Cherry Tomatoes, Peppers, and Cheese all make for a different taste, and a mixture of colours.

If you want, you can make your own French Dressing – whisk together 1 Part Wine Vinegar with 3 parts of Olive Oil, and season to taste.

To Serve 2
125g Dried Pasta
1tbsp Olive Oil
1tbsp French Dressing
2tbsp Thick Mayonnaise
2tsp Pesto Sauce
1tbsp Soured Cream
175g Cooked Chicken or Pork Meat
2 Celery Sticks
125g Black Grapes, seedless
1 Large Carrot, trimmed
Salt and Pepper

1. Cook the Pasta in a pan of boiling water, slightly salted, until al dente (just tender), drain, rinse and then drain again. Transfer into a bowl, then mix in the French Dressing whilst hot, then allow to cool.
2. Combine the Mayonnaise, Pesto and Soured Cream, before seasoning to taste.
3. Cut the Meat into narrow strips – about an two centimetres long, and a centimetre wide. Cut the Celery into similar sized slices, and halve most of the Grapes, removing any pips (save some for a garnish).
4. In a large bowl, mix the Meat, Carrots, Celery, Halved Grapes, as well as the Mayonnaise mixture, and season to taste.

Photo Courtesy of: roger.karlssonThree Coloured Pasta

Pasta with Grilled Asparagus and Broad Beans

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Simple, with a combination of different textures and colours, this dish is a great main dish, and is really quite flexible – if you can’t find Broad Beans, you can replace them with Fresh Peas with some Mint.

Grilled Asparagus

To get the best appearance for the dish, try to lightly char the Asparagus at the tips, it looks great, and adds another texture to the dish.

To Serve 4
225g Shelled Broad Beans
350g Dried Pasta
450g Asparagus, trimmed and halved across
6tbsp Extra Virgin Olive Oil
2 Garlic Cloves, peeled and crushed
Grated Rind and Juice of 1 Lemon
3tbsp Chopped Fresh Mint
4tbsp Single Cream
4tbsp Grated Pecorino or Parmesan Cheese
Salt and Pepper

1. Place the Beans in a pan of lightly salted boiling water for two minutes until blanched. Strain the water off into a clean pan. Put the Beans into a dish and leave under running cold water. Carefully remove the hard skins from the Beans, and keep the Broad Beans to one side.
2. Put the Bean water back on the heat and bring to a rolling boil. Add the pasta, and cook for ten minutes, or until cooked as desired.
3. Place the Asparagus pieces onto a grill pan, and brush with a small amount of the Oil, before grilling for three or four minutes on each side, until slightly charred and tender.
4. Whilst cooking the Asparagus, heat two tablespoons of the Oil in a pan, add the Garlic and Lemon Rind, and fry over a medium-low heat until nearly golden. Add the Beans, Mint and Cream, and heat gently.
5. Drain the pasta off, and toss with the remaining Oil. Stir in the Asparagus and Bean mixture, before mixing in the Cheese and Lemon Juice. Season to taste, and serve at once.

Photo Courtesy of: woodleywonderworks