I have been making this pasta for years. As a family we love it and it is one of my fall back recipes, if I’m in a hurry, stumped for idea of what to make for dinner or just don’t really feel like spending to much time in the kitchen this is the dish.
This pasta is full of flavour the sauce is simple but delicious the roasted capsicum is a hit all on its own, but with the addition of the spinach and pea salad you have a complete meal and the flavours complement each other beautifully.
I always make extra when serving this dish, because everyone wants to take the left overs for lunch the next day, mind you they almost always go back for seconds so sometimes my best intentions for lunches don’t come to be :-).
- 4 red capsicums
- 3 Tsp olive oil
- 1 tsp balsamic vinegar
- 10 basil leaves
- 1packet fettuccini (or any pasta of your choice)
- 250g soft feta cheese (I use Danish feta)
- 150g baby spinach
- 2 cups frozen or fresh peas cooked and refreshed under cold water
- juice of 1 lemon
- 4 Tsp olive oil
- 1 tsp sea salt
- heat a griddle pan over high heat
- rub capsicums with a little olive oil, place on griddle pan turning occasionally until skin is blistered and black
- place charred capsicums in a bowl covered with cling wrap and leave until cool enough to peel and deseed
- place capsicum flesh and any left of juices, vinegar and basil leaves in a food processor, process until smooth, season with salt to taste
- Add capsicum puree and olive oil, (depending on the size of your capsicums you may need to add more or less olive oil, what you are looking for is a smooth sauce consistency) to a medium size pan over low heat and keep warm
- cook pasta as per packet instructions
- meanwhile combine baby spinach, peas and 150g of the feta in a medium bowl
- for the dressing combine olive oil, lemon juice and salt , pour over salad and toss to combine
To plate up I like to put the salad on the bottom of the plate, then top with pasta and sauce, then garnish with remaining feta. ENJOY
This recipe is inspired by a recipe in the Marie Claire cook book ‘Kitchen’ by Michele Cranston.
The other night I was channel surfing and I came across this great cooking show, Little Paris Kitchen. In this show Rachel Khoo cooks classic but simple French dishes in her tiny kitchen. On this particular episode Rachel was making Madeleines.
I have seen madeleines on many occasions at many different cafes and coffee shops but I have to be honest they never really appealed to me. Well I must say that all changed after watching Rachel cook them, hers looked delicious especially with the addition of a raspberry in each one.
So off to the shops I headed the next day and brought myself a madeleine tin. These dainty shell shaped cakes are so easy to make and are delicious, so soft and light in texture. I love the zestyness of the lemon in them and the delicious raspberry when you get to the middle. I am usually very controlled when I eat cake and sweets and just have a small serve, but with these dainty little gems I just couldn’t stop at one, my only regret is that it has taken me so many years to make these sweet little cakes.
- 3 eggs
- 1/2 cup caster sugar
- zest 1 lemon, finely grated
- 3/4 cup plain flour
- 1/4 tsp baking powder
- 60g unsalted butter, melted and cooled
- 12 raspberries
- icing sugar, to dust
- Preheat oven to 200ºC and grease a madeleine tin
- Place eggs, sugar, lemon zest into a bowl using electric mixer, mix until pale, thick and doubled in volume
- Gently fold in flour, baking powder and butter using a metal spoon
- Place tablespoons of mixture into prepared madeleine moulds, pressing a raspberry into the centre
- Bake in oven 10-15 minutes or until lightly golden and cake springs back when pushed in centre
- Cool slightly before removing from moulds, cool on wire rack and lightly dust with icing sugar
There is not much to say really about this dessert except that it is absolutely, no doubts about it ‘delicious’. The port in this recipe brings the humble crumble to a whole new level. I used a beautiful port from our gorgeous South Australian Barossa Valley, that I collected on my last wine visit.
This crumble has a deep richness to it, it’s sweet but not too sweet, the apple is cooked so it still holds its shape, the berries are soft and a little tart and the port is reduced down to a sweet syrup which brings it all together. Then of course there is the crumble topping that brings texture and crunch and a little bit of earthiness with the walnuts.
A perfect winter dessert that warms the soul and makes you feel good inside, like comfort food should.
- 6 large green apples
- 300g blackberries
- 50 g unsalted butter
- 250ml port
- 1/2 tsp cinnamon
- 2 Tsp caster sugar
- 100g unsalted butter
- 3 Tsp plain flour
- 2 Tsp coconut
- 3 Tsp brown sugar
- 3 Tsp rolled oats
- 3 Tsp roughly chopped walnuts
- preheat oven to 180ºC
- peel, core and slice apples in 1cm slices
- melt butter in a saucepan over medium heat add apples and stir occasionally until apples begin to soften
- add blackberries, sugar, cinnamon and port, cook gently until juices start to come out of the fruit
- using a slotted spoon scoop fruit into either individual dishes or a large casserole dish
- leave the port and fruit juices on medium heat and reduce until you have a syrupy liquid about 10-15 minutes
- spoon liquid over the fruit
- combine all ingredients into a bowl and using finger tips gently rub butter through mixture
- spoon crumble mix over fruit
- bake in oven for 20 minutes or until top is golden brown
- serve with ice cream or custard
I mentioned in my post yesterday, chocolate slice that I also made mango and white chocolate muffins, so I thought I should give you the recipe as they are really yummy 🙂
The white chocolate and mango combination works really well together, and it’s also not a combination I see around regularly.
Fresh mango would be ideal for this recipe, but its not mango season here at the moment so I used frozen which worked perfectly. I opted for frozen mango over tin mango as the tin mango has lots of added sugar whereas the frozen is just snap-frozen mango flesh.
I have also added quinoa to this recipe and I really like the texture it imparts. When you bite into the muffin you get a taste of soft fruit, sweet from the white chocolate and little flakes of quinoa, it really is very yummy ( even if I do say so myself :-).
- 195g plain flour
- 30g quinoa
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 100g melted butter
- 70g caster sugar
- 1 large egg
- 125ml butter milk
- 110g mango flesh ( I used frozen)
- 100g white chocolate, chopped into chunks
- Preheat oven to 190ºC
- Combine sifted flour, quinoa, baking powder, bicarbonate soda, salt and sugar in a bowl
- Add mango and chocolate, stir to combine, make a well in the centre
- in a separate bowl whisk together egg, butter milk and butter
- pour milk mixture in the centre of the flour mix and stir until just combined
- spoon into your prepared muffin tins
- bake for 15-50 minutes or until skewer comes out clean when inserted in centre