Hi all
here's a new recipe did tonight...
It's a lovely simple recipe and doesn't take too long to make.
For those that can get it use a Vegetarian Parmesan as I have or change the cheese entirely...
You need one medium leek cut in half and sliced thinly
1 can cannellini beans drained and rinsed
500g fresh peas out of pod or equivalent in frozen
1 capsicum finely slice
3/4 of 250ml soya cream
some of the pasta water
vegetarian parmesan as much as you like
1 teaspoon italian garlic and herb mix
2Tbsp thyme infused olive oil (regular is fine)
and salt and pepper
and enough pasta for up to 4 to stir through
Put your Pasta on first whatever pasta you like and cook it so that it's either ready before starting the sauce or ready to be added when sauce is cooked...
add you oil then in a hot frying pan add you leek and capsicum and gently fry off for at least 15 minutes to make nice and tender add some salt and pepper and italian herbs
add your cannelloni beans and cook for further 5 minutes
add your fresh peas and cook for further 5 minutes I like the taste of the fresh peas with their bite still but if you prefer cook your peas for last 5 minutes in your pasta water and add when you add your pasta...
Now add your soya cream and stir through
add your pasta and stir through and add some of as much parmesan as you like..
add any extra pasta water you may need to make a nice sauce consistency
taste for seasoning and add any extra salt and pepper or parmesan you need
remember though this is a delicate flavour and you don't want to over power it with the parmesan
make sure all heated though nicely and serve immediately with a little extra black pepper or parmesan or as is...
enjoy
Hope you enjoy this recipe...
This blog is of recipes, reviews of recipes or restaurants I've like tried or may even record a video blog for
Friday, 27 April 2012
Monday, 23 April 2012
Pea and Mint soup
Hi all
Today I have made my very yummy Pea and mint soup..
so easy so tasty great hot or even cold
Unfortunately everything is in estimates as I rarely measure
so here goes
need 500g fresh peas (now as I shucked them last night i needed to top up with about 1/2 cup frozen petite pois)
3/4 litre of vegetable stock
good handful of fresh mint chopped up
1 nice sized salad onion diced up( this is a larger version of spring or green onion..if you can't get one use 3-5 spring onion depending on size and thickness)
Now put this all into your saucepan and cook for about 20-25 minutes then blitz in your blitzer whatever machine or way you blend things
serve in nice cups with crusty bread...with a little mint for garnish
this serves two good serves or three smaller serves
so easy so tasty and so fresh what more could you want
Today I have made my very yummy Pea and mint soup..
so easy so tasty great hot or even cold
Unfortunately everything is in estimates as I rarely measure
so here goes
need 500g fresh peas (now as I shucked them last night i needed to top up with about 1/2 cup frozen petite pois)
3/4 litre of vegetable stock
good handful of fresh mint chopped up
1 nice sized salad onion diced up( this is a larger version of spring or green onion..if you can't get one use 3-5 spring onion depending on size and thickness)
Now put this all into your saucepan and cook for about 20-25 minutes then blitz in your blitzer whatever machine or way you blend things
serve in nice cups with crusty bread...with a little mint for garnish
this serves two good serves or three smaller serves
so easy so tasty and so fresh what more could you want
Sunday, 22 April 2012
Michelle's Yummy Vegetarian Mushroom pasta for one
Hi all been while since posted but here we go here's a recipe I made tonight as I was feeling peckish... It's quick and easy and uses a few short cuts to make it quick
one pouch pre cooked pasta
1/2 herb and garlic stock cube
1/4 tub of cathedral city cream cheese
1/4 cup water or as much as needed to get sauce consistency
1/2 medium sized onion finely sliced
4-5 medium sized portabello mushrooms thinly sliced
1 cube of herb and garlic butter pre made
put your butter in the frying pan and melt
you can put your pasta in the microwave to heat a little at this point check your pack or cook some pasta at this point...
add your onion and mushroom and fry for good 10 minutes to cook the mushroom and onion
once onion and mushroom mix is cooked out add your stock cube and a little of the water
mix through your stock and water in the onion and mushroom mix then add your cream cheese
mix this through your mushroom and onion mix adding your water a little at a time until you get a sauce constancy your happy with..
stir through your pasta making sure it's all covered with your sauce and heated through thoroughly adding a little more water if gets too thick...
check your seasoning
serve immediately and enjoy
Sorry no pic tonight was just too hungry lol...
but really is quick and simple recipe with a few cheats to make it just that bit quicker
one pouch pre cooked pasta
1/2 herb and garlic stock cube
1/4 tub of cathedral city cream cheese
1/4 cup water or as much as needed to get sauce consistency
1/2 medium sized onion finely sliced
4-5 medium sized portabello mushrooms thinly sliced
1 cube of herb and garlic butter pre made
put your butter in the frying pan and melt
you can put your pasta in the microwave to heat a little at this point check your pack or cook some pasta at this point...
add your onion and mushroom and fry for good 10 minutes to cook the mushroom and onion
once onion and mushroom mix is cooked out add your stock cube and a little of the water
mix through your stock and water in the onion and mushroom mix then add your cream cheese
mix this through your mushroom and onion mix adding your water a little at a time until you get a sauce constancy your happy with..
stir through your pasta making sure it's all covered with your sauce and heated through thoroughly adding a little more water if gets too thick...
check your seasoning
serve immediately and enjoy
Sorry no pic tonight was just too hungry lol...
but really is quick and simple recipe with a few cheats to make it just that bit quicker
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