In need of comfort this winter: Vetta Pasta with a creamy sausage sauce

 

VettaPasta2

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!

Vetta Pasta

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.

VettaPasta1

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.

 

VettaPasta4

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.

 Ingredients:

  • 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

Method:

  1. Put a large pan of water on boil for the pasta
  2. In a frying pan, add the olive oil.  When hot, add the crumbled sausages and fry till cooked through.
  3. Cook the pasta according to packet instructions
  4. 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.
  5. Add salt and the mustard.  Pour in the evaporated milk and bring slowly to a simmer.
  6. Cook for a further minute or two, making sure to stir now and then.
  7. When the pasta is cooked, drain the tip into the cream sausage sauce.  If too dry add some of  the pasta water.
  8. Serve with a garnish of basil leaves and top with breadcrumb mix. (recipe below)

 

Breadcrumb topping:

  • 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:

  1. Pour some olive oil into a frying pan then add the breadcrumbs. Toast a little.
  2. Add the rest of the ingredients and warm through.  Put aside.

 

Pasta and Ingredients were courtesy of Vetta Pasta and KeepLeft PR

Bon Appetite,

Cherrie

 

Deanna’s Ice Cream Birthday Party with Harry

Deanna Ice cream birthday party

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

Deanna Ice cream birthday party3

Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess :)

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

Deanna Ice cream birthday party5
We had our family over to help celebrate and had lots of fun doing it.

Deanna Ice cream birthday party9
Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

Deanna Ice cream birhday party10

Bon Appetite,

Cherrie

Lots of Pizza eating during the Melbourne Pizza Festival 2013

As I mentioned in my previous post, the Melbourne Pizza Festival is on right now.  For more information, read about it here.

Capture

I was fortunate enough to have been invited to attend a couple of events.  I was also honoured to have met the Pizza Festival Director, Matteo Rubbettino.  Matteo created this festival because he wanted Australians to experience the variations of pizzas from different regions and to showcase the pizza makers that create their pizzas with passion and skill.

I attended my first event at Feldman’s in Fitzroy where Chef Andrea Caroli, works his magic on creating delectable pizzas.  Along with Jason Pitt looking after us, my pizza experience at Feldman’s was a memorable one.

pizza3f

Hubby and I enjoyed 2 pizza’s  at Feldman’s.  One was the Bocconcini,  gorgonzola, semi dried figs, prosciutto.  This pizza is one of their more popular ones.  The sweetness of the figs counteracts the saltiness of the prosciutto and gorgonzola.  It was fantastic.

pizza4f

Also tried the Tomato, fior di latte, italian sausage, mushroom, smoked scarmoza.  I’ve never had fior di latte (mozzarella made from cow) or scarmoza cheese before, so I had to try this one.  It, too was tasty.  I’m glad we made the right choices.

pizzaf

Our second Pizza festival event was at Za-Za’s in Richmond.  Za-Za’s is a trattoria in true casalinga style: warm and welcoming, expressive and passionate, with plentiful food and excellent coffee.  The service is friendly and personal.  Morena Miceli likes to make sure her customers are well fed and happy when they leave.  This time hubby and I decided to take the kiddies along as they too, love pizza and we knew they would enjoy the true taste of pizza served at Za-Za’s.  And, of course, they did.

pizza1z

We tried The Bufalina Pizza, which  has Italian tomato salsa, local buffalo mozzarella by Giorgio Linguanti of That’s Amore Cheese, basil & E.V.O Oil  It was light and fresh.  There was plenty of sauce and cheese.

pizza4z

We also tried the Pucinella Pizza, which was amazing.  It is half Margherita & half Calzone filled with leg ham &  Fior di Latte.  The ham in the calzone was amazing and full of flavour.

pizza5z

I’m glad we attended events of the Pizza Festival.  It gave us the opportunity to try authentic pizzas at amazing restaurants.

If you want to attend events, you still have time.  The festival will come to a close this Sunday 30th June 2013 where a closing event will be held.  You can purchase tickets to attend.  It’s $25 for all-you-can-eat pizza.  Now that’s a deal!  Check out their website here to find out how to get your hands on these tickets.

I attended the 2 events courtesy of Kathryn from Keepleft PR and Matteo of Pizza Festival.

Buon Appetito,

Cherrie

Eco Burger from Lord of the Fries

All Melbournians have heard of Lord of the fries. And all have an opinion of them. Like it them or not, they have become a Melbourne icon. Lord of the Fries are a Melbourne based chain that pride themselves on providing fast food made with locally sourced ingredients. All of the menu is vegetarian and there are also, gluten free, vegan, halal and kosher options.

I was invited to try their new burger called the Eco burger. It is the classic 100% vegetarian faux meat LOTF pattie with Beetroot Darwin sauce and Mozerella cheese. To be honest, I've never been one to go out of my way to eat a vegetarian burger but I found this burger really tasty and worthy of the drive to their Chapel street store. As a meat lover, there's no fooling me that the patty is not meat but none the less, it was perfect as a vegetarian option. So a vegetarian or not, I think people need to try out this new burger because it's that good.

Of course, no trip to Lord of the fries is complete without an order of their chips. We ordered the Large box ($6.95) with the African sauce (extra $2) which is their Belgian mayo plus ketchup plus onions. Super tasty and they were very crispy.

I tried the new Eco burgers courtesy of Keep Left PR Agency and Lord of the Fries.

Bon Appetite,

Cherrie