It’s cold out. And when it’s cold out, there’s nothing better than a home cooked meal shared with the family. I like to eat slow cooked casseroles or ragu that has been simmering away all afternoon. The problem with winter comfort food though, is that it slowly stacks on your weight without you knowing until it’s summer time. You try to put on your favourite pair of shorts or skirt and find that it no longer fits!
I was introduced to Vetta Pasta’s new Smart Pasta range; one is High Protein Low Carb and the other is Cholesterol Lowering. These two healthy options comes in different shapes so you can cook any pasta dish you want.
I tried the High Protein Low Carb Penne and could not taste the difference over traditional pasta. I have a Nigel Slater recipe that I like to cook for the the family but since I have the healthier pasta, I wanted to change the original recipe to a slighter healthier one too. I also added a breadcrumb topping to add texture to the dish. If you don’t use all of the topping, place in an air tight container for use next time.
I have also tried the Cholesterol Lowering Spirals. If you would like to try Vetta’s recipes for their new range, you can find them here.
- 4 of your favourite pork sausages,taken out of the casing and crumbled
- olive oil
- 400g of Vetta Pasta high protein low card Penne
- 200ml white wine
- a small handful of chopped fresh basil
- 1 tbs of whole grain mustard
- 200ml light evaporated milk
- Put a large pan of water on boil for the pasta
- In a frying pan, add the olive oil. When hot, add the crumbled sausages and fry till cooked through.
- Cook the pasta according to packet instructions
- Pour the wine into the frying pan and let it sizzle. Scrape the bottom of the pan to get anything that got stuck. Add the chopped basil.
- Add salt and the mustard. Pour in the evaporated milk and bring slowly to a simmer.
- Cook for a further minute or two, making sure to stir now and then.
- When the pasta is cooked, drain the tip into the cream sausage sauce. If too dry add some of the pasta water.
- Serve with a garnish of basil leaves and top with breadcrumb mix. (recipe below)
- 1/2 cup of fresh breadcrumbs
- I clove of garlic, crushed finely
- 1/4 cup finely grated parmesan cheese
- 4 tbs of chopped fresh herbs, any will do ( I used rosemary and parsley)
Breadcrumb mix method:
- Pour some olive oil into a frying pan then add the breadcrumbs. Toast a little.
- Add the rest of the ingredients and warm through. Put aside.
Pasta and Ingredients were courtesy of Vetta Pasta and KeepLeft PR
I love making little treats for the kiddies. I try to find recipe that are quick and can be made in a moments notice, provided you have the ingredients of course.
Since Easter is coming up fast, I’ve decided to make these Easter egg nests for a treat. It’s also perfect if you want to bring a little something to a friend’s place to eat after a meal.
This has only 4 ingredients and the kids can help decorate them. You can garnish these nests with anything you like, it doesn’t have to be for only an Easter treat. Use your imagination :)
- 1 tbs butter
- 100g mini marshmallows
- 2 cups Rice bubbles (rice krispies)
- Mini Chocolate Easter eggs
- Prepare a 12 hole muffin tin with cupcake cases. Set aside
- In a saucepan melt butter over low heat then add the marshmallows
- Continue stirring until the marshmallow has melted. Careful not to burn the bottom of the pan
- Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
- Using a tablespoon that has been lightly coated in oil, spoon the mixtures into the cupcake cases.
- Use the back of the spoon to make a little dent in the centre.
- Place in fridge for about 15-30 mins to set a little
- Garnish with Easter eggs
OMG! My Hubby baked! My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this. He did a great job and I was so proud of him :) He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson. You’ve would’ve seen him in shows such as “Young ones” and “Bottom”. He hosted this cooking show which is one of Hubby’s favourites to watch. Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.
He decided to make this one day. It’s so easy to make that even a non-baker can make this. It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together. The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before. No offense to Hubby, but if he can make this, anyone can. I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating. It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness. You can play with the type of tea you use to give the cake different flavours. Recipe:
- 150ml of hot tea
- 454g of mixed dried fruit (sultanas, raisins and currants)
- 225g self raising flour
- 175g demerara sugar (can also use raw sugar)
- 1 egg, beatened
- Soak the dried fruit in the hot tea overnight
- Next day, Preheat oven to 160degC
- Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
- Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
- Best served warm with butter and a slice of cheese.
Bon Appetite, Cherrie
What do you do when you have lemons? You make lemonade of course!
It’s lemon season at the moment. They are abundant on trees. I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons. I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).
I got my hands on some cheap lemons and I knew what I wanted to do with them. I wanted to make lemonade. I found a recipe by the Hairy Bikers and it was easy and quick. I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).
Makes a jug full.
- 8 medium sized lemons
- 1.2kg white sugar
- 75g citric acid
- Slice the lemons thinly, removing any pips and place in a large heatproof bowl
- Add the citric acid and the sugar
- Pour 700ml of boiling water
- Leave to cool then sieve into a jug
- To serve, dilute with water or soda water. Serve with ice and some fresh lemon slices