Tuesday, 23 October 2012

Penne Arrabiata con Gamberii di Dario  (Serves 4)

400 Grams peeled cooked Prawns
4 Cloves Garlic (finely chopped)
2 Tins or 1 Bottle of Anchovies (100gs) (save oil for cooking)
2 Tins whole peeled plum Tomatoes 
2 Chillies mmmm Make that 3 ;) 
1 x Table spoon Capers (Drained and rinsed)
2 Table spoons Sliced Black Olives  
2 Teaspoons brown sugar

Penne Pasta (75gr dry pasta per person)

Fry the garlic in the anchovies oil, then add the the Prawns, tomatoes, Chilli's, Capers, Olives and Sugar. Simmer and stir over a low heat for 30-45 Mins. Add the Anchovies 5 Mins before serving. Boil Pasta then serve with parmigiano.


Wednesday, 3 October 2012

Cashew Nut roast is an easy and really delicious vegetarian  main course that serves four generously. Ready in 1 hour 5 mins

Ingredients Serves: 4     
      50g butter or margarine    
      1 onion, chopped    
      1 teaspoon dried thyme  
      1 teaspoon wholemeal flour    
      300g cashew nuts, finely chopped  
      50g wholemeal breadcrumbs (regular work just as well)    
      500g puff pastry    
      100g carrots, grated    
      100g courgettes, grated 

  Preparation method Prep: 20 mins | Cook: 45 mins
1. Preheat oven to 200 C / Gas 6.
2. Melt butter and fry onion for 5 minutes till soft.
3. Add thyme, flour and 300ml (1/2 pint) of water. Stir till thickened, remove from heat. Add nuts,      breadcrumbs, seasoning, allow to cool.
4. Roll out the pastry to a rectangle 38x25cm (15x10 in). Place half the mixture in  centre. Cover with grated carrots and courgettes and top with remaining nut mixture.
5. Brush edges of pastry with water. Wrap round the filling and place on a dampened tray. 6. Bake for 45 minutes in the preheated oven.