Indian-style macaroni and cheese

October 14, 2014September 7, 2022 Belinda

Don’t be put off by the list of ingredients, they are all pantry staples which I’m sure you have. I adore Indian food and who doesn’t love mac and cheese? This combination is superb!

Serves 6 to 8

3 tbsp butter
Salt
4 cups dried macaroni (14 oz)
2 tbsp minced fresh ginger
2 cloves garlic, crushed
1 onion, minced
1 tbsp garam masala
1 tsp ground cumin (I roast mine)
1 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamon
1/4 tsp red chile pepper
2 ripe tomatoes, diced
1/4 cup all-purpose flour
a pinch of pepper
3 cups whole milk
4 cups grated mature cheddar (about 14 oz)
1/3 cup breadcrumbs

Preheat the oven to 350 F. Grease a 9″ by 13″ ovenproof dish with 1 tbsp of the butter.

Fill a large pot with water and place it over medium heat. Bring to a rolling boil and add a good amount of salt. Add the macaroni and cook until tender, but still firm. About 8 to 10 mins. Drain.

Melt the remaining butter in a large skillet over medium heat. Add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamon, chili powder and tomatoes and cook for 5 minutes.
Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add the 3 cups of cheese and stir until melted.

Add the drained macaroni to the baking dish and then pour over the cheese sauce, stirring well and making sure all the macaroni is well coated.
Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling. About 30 to 40 minutes. Serve hot

Meat · Pasta

Leek and bacon pasta with creamy Boursin cheese

October 5, 2014February 7, 2016 Belinda

As well as inventing recipes, I love to share ones I find either on the internet, or in my many hundreds of books. The BBC Good Food website is my most favorite source for recipes, and this is a real winner.
There is nothing nicer than the combination of leeks and bacon and with the addition of melted Boursin cheese and pasta, who could want something more tasty and comforting?

Serves 4
1 tbsp olive oil
1 lb leeks, halved and finely sliced
8 rashers smoked bacon, sliced
1lb pasta (I used penne)
4oz Boursin cheese, at room temperature

Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 minutes until very soft.
Add the bacon, turn up the heat and fry until cooked.
Meanwhile, cook the pasta following the packet instructions. Drain and reserve a mug of the cooking water.
Spoon the cheese into the leek and bacon mix, adding some of the reserved cooking water.
Season and stir gently over a low heat until melted.
Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Appetizers · Asian flavors · Fish · Gluten Free · Nuts · Pasta · Salad

Crab, mango, basil and cilantro noodle salad

August 29, 2014February 8, 2016 Belinda

This is a recipe from the wonderful British food magazine called “Delicious”. This is so easy to throw together and no cooking other than boiling a kettle!

Serves 4
8 oz ribbon rice noodles (Thai Taste is a good brand)
1 large very ripe mango
A large bunch fresh Thai basil or regular basil
A large bunch fresh cilantro (coriander)
4 oz fresh white crabmeat
4 tbsp salted peanuts
Dressing
2 tbsp fish sauce
1 tbsp rice vinegar
1/2 tsp granulated sugar
Juice 1 lime, plus wedges to serve

Bring a kettle of water to the boil. Put the noodles in a large bowl ans cover with plenty of freshly boiling water. Leave for 20 minutes, stirring now and then. Drain, then rinse under warm water to remove the starch. Drain and set aside in the bowl.
For the dressing, whisk all the ingredients in a small bowl. Slice the “cheeks” off the mango, score the flesh into slim wedges, then scoop them out, discarding the skins.
Chop the herbs, setting aside a few whole leaves. Toss the chopped herbs through the noodles with the mango, crabmeat and dressing, then divide among the plates. Chop the peanuts, then scatter over the noodles with the reserved herbs.

Serve with lime wedges and sliced chile if you like.

Asian flavors · Fish · Pasta · Soup

Quick and easy spicy prawn soup

August 26, 2014February 8, 2016 Belinda

We love our soups and even eat them through the summer months, sometimes replacing main courses with them, if they are substantial enough.
This is a recipe from the wonderful BBC Good Food website, and I altered it a little to suit our taste buds. It is very light and full of flavor.

Serves 4

1 tbsp sunflower oil
10 oz bag crunchy stir-fry vegetables
6 scallions, chopped on the diagonal, green and white parts
6 oz shitake mushrooms, stems removed and sliced
2 tbsp Thai green (or yellow) curry paste . You may want to start with 1 tbsp if you’re not too much into spicy food.
15 oz can reduced fat coconut milk
7 fl oz vegetable or fish stock
11 oz medium straight-to-wok noodles
8 oz bag large raw prawns, shelled and de-veined
A handful of roughly chopped cilantro

Heat a wok, add the oil then stir-fry the vegetables, scallions and mushrooms for 3 – 4 minutes.
Take them all out and set them aside, then tip the curry paste into the pan and fry gently for 1 minutes.
Pour in the coconut milk and stock. Bring to the boil, drop in the noodles and prawns, then reduce the heat and simmer for 4 to 5 minutes until the prawns are cooked through.
Stir in the vegetables, add the chopped cilantro and serve. Easy isn’t it?

Pasta · Vegetarian pasta

Creamy tagliatelli with figs, gorgonzola, lemon and rosemary

April 7, 2014February 8, 2016 Belinda

Creamy tagliatelli with figs, lemon and rosemary

Another vegetarian beauty of a pasta dish. This has the sweetness of the figs, the saltiness of the blue cheese and it’s altogether stunning.

Serves 4
1 lb tagliatelli (or any other sort of pasta you like)
1 oz butter
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary
1 red chili, deseeded and finely chopped
12 ripe black mission figs, quartered (One fig is nice to keep for a garnish, cutting it into thin slices)
Zest and juice of 1 lemon
2 oz gorgonzola or dolcelatte cheese
3 fl oz heavy cream
2 oz grated parmesan cheese (not the pre-grated stuff)

Bring a large pot of salted water to the boil and cook your pasta
Meanwhile, in a heavy bottomed pan, heat the butter and fry the garlic, rosemary and chili for 1 minute. Top and tail the figs, cut them into quarters and place them flesh down in the pan. Cook for a couple of minutes, then turn them over and allow them to break down.
Add the lemon zest and season with freshly ground pepper and a little salt (your cheese will also salt the dish, so be careful not to put too much salt in at this point)
Add the cheese to the figs and allow it to melt. Add the cream and simmer gently to reduce, before stirring in half the lemon juice and half of the grated parmesan cheese.
Taste the cream sauce, it will be sweet and rich, hot, sour and salty. The lemon will cut the richness so that it is not too cloying. The blue cheese gives a depth to the flavor. Adjust the seasoning if necessary.
Strain the pasta and mix in the pasta sauce. Season with lots of black pepper, the remaining lemon juice and grated parmesan cheese.
Garnish with the fig slices.

Pasta · Vegetarian pasta

Spaghetti with Mascarpone, Meyer lemon, spinach and toasted hazelnuts

April 7, 2014February 7, 2016 Belinda

Spaghetti with Mascarpone, Meyer lemon, spinach and toasted hazelnuts

A gorgeous, light, creamy and tangy vegetarian pasta dish.

Serves 2 as a main course
1 tsp Meyer lemon zest (from about 1/2 lemon)
Juice from 1 Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 tsp salt
A few grinds of black pepper
1/4 tsp freshly grated nutmeg
1/2 lb spaghetti
5 cups loosely packed spinach, roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to the boil and salt generously. Cook the pasta until al dente, taking it off the heat 2 minutes before you would normally remove it.
Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot and set the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the reserved pasta water (more if you need) to keep the sauce fluid but not too watery.
Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine.

Serve immediately

Asian flavors · Pasta · Vegetarian pasta

Soba noodles with miso and baby eggplant

April 2, 2014February 8, 2016 Belinda

Soba noodles with miso and baby eggplant

Another vegetarian, Asian influenced dish. I just love the combination of flavors and ease of creating.

Serves 4
9 oz soba noodles
3 tsp dashi granules
1 1/2 tbsp yellow miso paste
1 1/2 tbsp Japanese soy sauce
1 1/2 tbsp mirin
2 tbsp vegetable oil
1 tsp sesame oil
6 baby eggplants, cut into 1/2 inch slices
3 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
1 cup cooked peas (if using frozen, boil them in water for 3 minutes and drain)
3 scallions (spring onions) sliced thinly on the diagonal
toasted sesame seeds for garnish.

Cook the noodles in a large saucepan of boiling water fr 5 minutes. Drain and refresh in cold water.
Dissolve the dashi granules in 1 1/2 cups boiling water. Stir in the miso paste, soy sauce and mirin.
Heat half the oils in a large frying pan over high heat.
Cook the eggplant slices for 4 minutes, or until golden on both sides. Set aside and use the remaining oil to cook the second batch of eggplant.
Put the first batch of cooked eggplant slices back in the pan and stir in the garlic and ginger, then the miso mixture and bring to the boil. Reduce the heat and simmer for 10 minutes or until slightly thickened and the eggplant is cooked. Add the noodles and peas and cook for 2 minutes or until heated through.
Serve the noodles in shallow bowls and garnish with the toasted sesame seeds.

Do-ahead · Meat · Pasta

Easy baked penne

February 27, 2014September 8, 2022 Belinda

Everyone needs one of these meaty, creamy, cheesy dishes that are universally adored, easy to make and can be made as much for large crowds as for 4 people.

Serves 4 to 6
8 oz penne pasta
1/2 lb ground beef, lamb, sweet Italian sausage or even chorizo
1/2 medium onion, chopped
1 (24 oz) jar of good quality Marinara sauce or similar spaghetti sauce
1/2 cup sour cream
6 oz Provolone cheese
6 oz shredded or sliced Mozzarella
1/3 cup Parmesan cheese, grated
chopped parsley

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
Meanwhile, in a large skillet, brown the ground beef or other meat.
Add the onion and cook until softened.
Add the spaghetti sauce and allow to simmer for 15 minutes.
Stir in the sour cream.
Add the drained pasta and stir to coat

Preheat the oven to 350 F.
Spray a 2 quart baking dish with non stick cooking spray.
Pour half of the pasta into the baking dish.
Top with half of the Provolone and half of the Mozzarella.
Pour the remaining pasta on top and top it with the remaining Provolone and Mozzarella and sprinkle the Parmesan on top.
Bake until the cheese is melted and bubbly, about 30 minutes.
Sprinkle with chopped parsley before serving.

Asian flavors · Pasta · Vegetarian pasta

Sesame-Ginger and Cucumber Soba Noodles

February 22, 2014February 8, 2016 Belinda

Gorgeous!! Soba noodles tossed with scallions, cucumber and a light yet creamy sesame -ginger tahini sauce.

8 oz soba noodles (about 2 bundles)
1 large or 2 small English cucumbers
1 bunch scallions (green onions), chopped (about 3/4 cup, chopped)
1/3 cup tahini<
2 tbsp rice vinegar
1 tbsp finely grated fresh ginger
1 tbsp white miso
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
A handful fresh cilantro, chopped
pinch red pepper flakes
1/3 to 1/2 cup water
2 tbsp sesame seeds, (preferably black)
sea salt, to taste

Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to the package directions. (Do not over cook them) Drain and rinse under cold water.
Using a chef’s knife or better yet, a julienne peeler, slice the cucumber into long skinny strips. Toss out the super-seedy inside strips. Then you can slice the remainder into 3 inch long strips or leave them long.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
Toss the soba noodles in the sesame-ginger sauce. Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired.
Season to taste with salt or more soy sauce.
This dish is best served promptly, as the salt will draw out the water from the cucumbers and dilute the flavors.

Asian flavors · Gluten Free · Meat · Pasta · Soup

Asian spicy pork and greens soup

February 6, 2014February 8, 2016 Belinda

Soothing, healthy and comforting soup.

1/2 lb ground pork
2 cloves garlic, finely chopped
2 tsp finely grated fresh ginger
1 tsp Sichuan peppercorns, crushed
3/4 tsp crushed red pepper flakes
1/2 tsp cumin seeds, coarsely chopped
1 tbsp vegetable oil
kosher salt and freshly ground black pepper
4 cups chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tbsp reduced sodium soy sauce
1 tsp fish sauce (such as nam pla or nuoc nam)
8 oz wide rice noodles
Also nice to try it with;
beet greens, kale or turnip greens

Mix the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes and cumin in a medium bowl.
Heat the oil in a large pot over medium heat. Add the pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon until browned and cooked through, about 8 to 10 minutes.
Add the broth and bring to the boil; reduce the heat and simmer until the flavors meld, 8 to 10 minutes.
Add mustard greens, scallions, soy sauce and fish sauce and cook, stirring occasionally until the greens are tender, 5 to 8 minutes, season with salt and black pepper.
Meanwhile cook the rice noodles according to the package directions and drain.
Divide the noodles among the bowls and ladle the soup over