Here are a few of my family's favourites...
CREAMY TOMATO POLLO FUNGHI
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don’t have fettuccine try angel hair or penne)
1 tblsp olive oil
3 skinless chicken breasts diced
1 medium Spanish onion finely diced
2 cloves crushed garlic
3 tsp mixed herbs
6 rashers middle bacon
2 cups button mushrooms sliced
2 tins crushed Roma tomatoes
200-300 ml cream (depending on how saucy you want it)
Salt and pepper to taste
Shredded fresh Parmesan cheese
Heat oil in a large pan and add garlic, herbs and onion and cook on medium-high heat until onion has sweated and garlic and herbs are fragrant. Add chicken and lightly brown.
Add the bacon and mushrooms and cook well. Add tomatoes and heat through. Reduce heat and add cream, heat through at a simmer for about 7-8 minutes until the cream has thickened. Make sure you taste all the time. Add salt and pepper to taste
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
MATRICIANA
Serves 4 - 6
500 gm fresh fettuccine cooked according to packet directions (if you don’t have fettuccine try angel hair or penne)
1 tblsp olive oil
1 medium Spanish onion finely diced
2 cloves crushed garlic
6 rashers middle bacon chopped
5 fresh Roma tomatoes cored and roughly chopped
2 tins crushed Roma tomatoes
Salt and pepper to taste
Tabasco or sweet chilli to taste
Shredded fresh Parmesan cheese
Heat oil in a large pan and add garlic, and onion and cook on medium-high heat until onion has sweated and garlic fragrant. Add the bacon and cook well. Add tomatoes and heat through. Reduce heat and simmer for about 7-8 minutes until tomatoes have collapsed and are heated through. Make sure you taste all the time. Add salt and pepper to taste. Add Tabasco or chilli to taste.
Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.
I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.
RHUBARB SPONGE ALASKA
SERVES 4
500 gm rhubarb
2 tblsp chopped glacginger
½ c. apple juice
1 vanilla bean, split lengthwise
200 gm Madeira sponge, sliced
4 egg whites
1 c. castor sugar
300 gm butterscotch ice cream
1. Pre-heat oven to 230°c. Trim the rhubarb and cut into 5 cm pieces.
2. Place the rhubarb, ginger, juice and vanilla bean in a saucepan and cook, covered, over a medium heat for 5 - 10 minutes or until the rhubarb is just soft. Remove the vanilla bean.
3. Arrange the sponge over the base of an ovenproof dish and top with the rhubarb. Place egg whites in a clean dry bowl. (If dirty, whites will not beat well. To overcome this, wipe the inside of the bowl with a cut piece of lemon and allow to dry) Beat the whites until soft peaks form.
4. Add sugar gradually and beat until soft and glossy. You should be able to hold the bowl upside down over your head without the whites falling out. Then you know that they are done.
5. Top the rhubarb with a scoop of ice cream and cover with meringue. Place dish on a baking tray and bake for 5 minutes or until meringue is golden.
Serve immediately.
BEEF SOUP
500 gm chuck steak, diced
1 medium onion, finely chopped
1 tblsp oil
1 tblsp butter
6 cups boiling water
6 maggi beef stock cubes
6 tsp paprika
140 gm tub tomato paste
½ cup small pasta shells
1 tin champignons, pieces and stems
Salt and pepper to taste
Fresh parsley, chopped finely
Shaved fresh Parmesan cheese to serve
Heat oil and putter in a large pot and add beef and onion. Cook until onion has sweated and beef browned. The beef doesn’t need to be cooked at this stage.
Dissolve stock cubes in water and add to the pot. Add paprika and tomato paste. Bring to the boil and simmer for about 1 minute. Add the pasta, cover and cook until pasta is almost done, stirring occasionally. (about 8 minutes)
While pasta is cooking, you may need to skim the surface from time to time.
Reduce heat to medium, drain the champignons and add to the pot. Simmer for a further 3-4 minutes or until pasta is fully cooked.
Remove from the heat and add the parsley.
Serve in warm bowls and top with fresh grated or shaved parmesan cheese. Try some fresh crusty Vienna bread with this soup.
The good thing about this soup is that is like a meal in itself. It is also a great winter warmer and quite delicious.
Hope this helps and have a great day/night!!!
x K
Added: Here is my sausage roll recipe that my kids absolutely love: I am making them now! Yummmmm
SAUSAGE ROLLS
300 gm beef mince
200 gm sausage mince
1 onion finely grated
3 medium potatoes peeled, boiled and mashed
¼ tsp curry powder
¼ tsp cumin
¼ tsp turmeric
1 clove crushed garlic
1 tblsp oil
4 - 6 sheets ready rolled puff pastry (Pampa’s is best)
Heat oil in a pan and add onion, spices, garlic and beef mince. Cook on medium to high heat until onion has sweated and spices are fragrant. The mince does not need to be cooked all the way through. Allow to cool slightly and add to mashed potatoes and sausage mince. Mix well to combine.
Let pastry defrost slightly and cut each sheet down the middle. Place meat mixture in a sausage shape down the centre of each sheet and roll up into a sausage shape. Use egg wash to seal the edges. Cut each roll into about 7 bite sized pieces. Put a slit in the top of each ‘roll’ and place on a lightly greased baking sheet lined with baking paper. Brush each roll lightly with the remaining egg wash. Cook in a 220°c oven for 25-30 minutes or until golden.
Enjoy.
The good thing about these sausage rolls is that they are great for children’s’ parties as they do not know they are eating vegetables. You could also add some finely grated or diced carrot as well.