Poached egg, pea & bacon spaghetti

Inspired by a Sainsbury's recipe card, I whipped up the most delicious spaghetti.

So simple - smoked bacon, peas & spinach mixed with spaghetti just with a little olive oil and some cheddar

 The best part is the oozing yolk of the poached egg 

And the garlic with the smoked bacon, ooof.

Serves 2

- 200g spaghetti

- 4 rashers of smoked bacon, chopped (I used the Sainsbury's be good to yourself smoked medallions)

- 2 cloves of garlic, crushed

- 125g frozen peas

- olive oil

- generous handful of extra mature cheddar cheese, grated

- 100g fresh spinach leaves

- 2 eggs

- black pepper

1. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

2. Meanwhile, fry the smoked bacon and garlic until cooked then keep warm.

3. When the spaghetti is 5 minutes from being cooked, add the peas to the same pan. When both the pasta and peas are cooked, drain and return to the pan.

4. Add the bacon and garlic to the pasta and peas, drizzle with some olive oil, and add the grated cheddar and the spinach. Over a low heat, stir until combined and heated through. Serve onto some pre-heated plates to keep warm.

5. Bring a pan of water to the boil and gently crack in both eggs - poach for two minutes then remove from the water with a slotted spoon and place on some kitchen paper to drain before carefully placing on top of the pasta. Finish with some black pepper, and voila!

Enjoy :)

Spaghetti with tuna & parsley

 This is the perfect pasta dish to make mid-week when you fancy something a bit comforting, a bit special, but quick and easy. It uses ingredients you will most likely already have which is a bonus (who doesn't always have a tin of tuna in the cupboard?)

 It would also make a super quick Valentine's meal, if you don't want to spend a lot of time in the kitchen but want to make something special for a fellow pasta lover.

(I made this just for myself but will double the quantities below to serve two)

Serves 2 

- 200g spaghetti

- 25g butter

- 2 garlic cloves, crushed

- 1 large onion, finely chopped

- 1 tin of tuna, in oil

- 50-100ml creme fraiche

- handful of fresh parsley, chopped

- parmesan, to grate on top

1. Cook the spaghetti according to packet instructions in salted, boiling water (around 10 minutes).

2. Meanwhile, melt the butter in a saucepan and fry the garlic for a couple of minutes.

3. Then add the onion and cook until softened. 

4. Drain some of the oil away from the tin of tuna and pour the rest of the tuna oil into the pan with the onion and garlic. Tip the tuna into a separate bowl and mash with a fork, then add to the pan and stir.

5. Mix the crème fraiche and parsley into the tuna mixture and heat through.

4. Drain the pasta and add to the pan with the tuna mixture, stirring until combined.

5. Serve and top with a generous grating of parmesan!

 Enjoy :)

Pork Spaghetti Bolognese

A twist on the classic beef bolognese!

Serves 4

- 500g lean pork mince

- 1 large red onion, chopped

- 2 cloves garlic, crushed

- 4 rashers of smoked bacon, chopped

- 400g spaghetti

- 400g tin chopped tomatoes

- mixed dried herbs

- salt & pepper

- balsamic vinegar

- cheddar or parmesan cheese, to garnish

1. In a large saucepan, brown the pork mince in olive oil. Then add the onion, garlic and bacon. Stir and cook for 5-10 minutes.

2. Meanwhile, cook the spaghetti in salted, boiling water for about 10 minutes, or according to packet instructions.

3. Add the chopped tomatoes, herbs, salt, pepper and balsamic vinegar to the mince mixture and mix together thoroughly, bringing to the boil then simmering for a further 10 minutes.

4. When the spaghetti is cooked, drain, and dish up.

5. Top with the mince and sprinkle with some grated cheese!

Enjoy :)

Spaghetti Carbonara

I was craving creamy pasta so bad the other week that I had to whip up a classic carbonara. It was so delicious it didn't stay on my plate for very long. This dish is right at the top of my favourite comfort foods, and is great for a special occasion if you don't have much time but want something that will impress. Perfect served with some oozing garlic bread.

Serves 2
- 100g pancetta, cubed
- 150g mushrooms, sliced
- 2 cloves of garlic, crushed
- 200g spaghetti
- 2 eggs, beaten
- 150ml double cream
- pepper
- fresh parmesan, grated

1. Fry the pancetta in olive oil or butter until it starts to crisp, then add the mushrooms and garlic and cook until softened.
2. Meanwhile, in salted boiling water, cook the spaghetti according to packet instructions (about 10 mins).
3. Mix together the beaten egg and cream in a jug and add as much black pepper as you like. Stir in a generous amount of grated parmesan.
4. When the spaghetti is cooked, drain and add to the pan with the pancetta and mushrooms.
5. Pour in the egg and cream to the pasta and stir until combined over a low heat for a few minutes.
6. Serve immediately and grate a generous amount of parmesan on top and some more pepper, et voila!

Be sure to follow me on instagram if you like to look at pictures of food and see what I've been eating! 'lottierainbow'

Enjoy :)

Turkey meatballs

I decided to make turkey meatballs for a change since they are healthier (lower in fat) than beef meatballs, and seem to be lighter and generally more fitting for the summer months. They were really tasty and easy to make and cook - usually home-made meatballs seem to crumble when you fry them but these didn't so I was very pleased. I served them with spaghetti and a Dolmio tomato sauce, topped with fresh parmesan. 

Serves 2

- 250g turkey mince

- 1 onion, chopped

- fresh parsley, chopped

- salt & pepper

- 1/2 beaten egg

- olive oil, for frying

1. Place the raw mince in a mixing bowl

2. Fry the onion to soften then set aside to cool. When cooled, add to the mince, along with a generous handful of chopped parsley and seasoning.

3. Gently mix together with a wooden spoon, then add in the egg and beat together until sticky. (I made the mistake of adding too much egg which made the mix too runny - if this happens just add some flour!)

4. When the right consistency, use your hands to shape into balls -  did mine a little big but aim to make 6 (3 each).

5. Heat the oil in a frying pan and add the meatballs.

6. Fry over a medium heat and keep turning so that all sides turn golden brown.

7. This should take about 15 minutes in total - cut one open to check it is cooked in the middle.

8. Serve with pasta and tomato sauce, and voila!

Enjoy :)

Pasta, pasta, pasta

Just a quick post on three pasta dishes I have made over the last couple months. Two I have posted about before so I will link them below, and one which is pretty simple but delicious.

Carbonara

This is the best carbonara recipe I've ever come across and it turned out even better the second time - just make sure you let the sauce reduce enough! You can find the recipe here

Pesto pasta with salmon and green beans

If you've read my other posts you will know I love pesto pasta - and this is exactly that, with green beans, spinach and salmon which I brushed with olive oil and fresh garlic before baking in the oven (wrapped in foil, 180 degrees) for 20 minutes. Finish it off with lots of fresh parmesan mm mm.

Macaroni cheese

This is the amazing Lisa Faulkner recipe that I've posted about before here. This time I left out the leeks and added a lot more bacon (I made it for my sister and she's very fussy!) This is perfect comfort food for this cold month.

Enjoy :)

Crispy chicken thighs with red pesto spaghetti

Sun-dried tomato pesto, cream, mushrooms, onions, fresh basil, cherry tomatoes, parmesan - coating spaghetti on a bed of spinach leaves, with parmesan crusted chicken. Mmmmm. Chicken thighs can be quite difficult to eat since these ones had the bones still in, but I actually prefer having a chunk of meat with pasta, rather than it being chopped up inside (unless it's a pasta bake). I used chicken thighs because they still have the skin on and I love the crispy texture with the moist chicken. This is one of my perfect meals since I'm obsessed with pesto and pasta!

Serves 2
- 4 chicken thighs
- olive oil
- salt & pepper
- dried italian herbs
- parmesan, grated
- 180g spaghetti
- 1 red onion, chopped
- handful of mushrooms, sliced
- handful of cherry tomatoes, quartered and some left whole
- 1/2 jar of red pesto (sun-dried tomato)
- dash of cream
- fresh basil, torn
- handful of spinach leaves


1. Pre-heat the oven to gas mark 7. Cut slits in the layer of fat on the chicken thighs - this will help it crisp up.

2. Brush with olive oil, season, sprinkle with herbs and grated parmesan.

3. Bake in the oven for 35 - 45 minutes - cover with foil for the first half of the cooking time!

4. Meanwhile, cook the spaghetti according to packet instructions, and in a separate pan, fry the onions in some olive oil.

5. When softened, add the mushrooms and cherry tomatoes, and continue to fry.

6. Place some tomatoes in with the chicken for the remaining 5 minutes of the cooking time.

7. Once the pasta is cooked, drain and return to the pan. Stir in the onions and mushrooms, and add the pesto and cream, stirring and tossing until coated. Add some fresh basil.

8. Place the spinach leaves in two bowls/plates and serve the spaghetti on top. Top with the chicken thighs and tomatoes. Garnish with some fresh basil and parmesan.

Enjoy :)

The best carbonara

I love anything pasta, hence why a lot of my posts are pasta dishes - and when cream, parmesan, bacon and garlic are involved, how could anyone say no? I have two similar posts - fettucine alfredo here and baked spaghetti carbonara here. I didn't use egg in this carbonara recipe, because the cottage cheese has a similar texture of coating the pasta. I wouldn't usually use onion in carbonara (I don't know why, it just seems weird?) but it was perfectly fine; I guess because it's chopped so fine you barely notice of it - it isn't particularly needed but it does add extra flavour. I have also started using fresh garlic cloves (as opposed to ready-ground) and I'm so glad because the flavour and aroma is sooo much nicer, I would definitely recommend! If you don't like mushrooms then don't add them, and likewise with the bacon if you are vegetarian. Such a simple but impressive meal to whip together, and I like to think it's healthier than a standard carbonara, since I used a little bit of single cream and the majority of low fat cottage cheese (which is so high in protein). I served this with tomato and basil bruschetta mmmm,

Serves 2
- 200g spaghetti
- large dollop of butter
- 1 small onion, finely chopped
- 3 garlic cloves,  crushed (less if you aren't a garlic fan)
- 4-5 rashers of smoked bacon, cubed
- 150g mushrooms
- 250g cottage cheese
- 100ml single cream
- handful of parmesan, grated
- ground pepper

1. Soften the onion and garlic in a pan with the melted butter for a few minutes. Add the bacon and fry until cooked through and beginning to crisp.
2. Meanwhile, cook the spaghetti in salted water according to packet instructions (around 10-12 mins)
3. Add the mushrooms to the garlic and onion and cook until softened, then add the cottage cheese. Stir until the cottage cheese has completely melted. It will look watery a this stage, especially with the mushrooms, but don't worry, it will thicken up as you keep cooking!
4. Add the cream and keep stirring until it has reduced and thickened to your liking, add some pepper to taste.
5. Drain the spaghetti, return to the pan, stir through the sauce, and serve.

Enjoy :)

Pan-fried sea bass with pesto spaghetti

I haven't had fish for ages and was really craving it last night; then realised that I hadn't ever posted a recipe that included fish on this blog! I love fish, particularly smoked salmon, tuna and any white fish. I rarely have sea bass but it is delicious and easy to work with. I won't take credit for the cooking of it, however, as my boyfriend was actually in charge of the fish frying! As said before in previous posts, I am a big fan of pasta and pesto, it is such a quick comfort food to whip up that isn't too unhealthy, and it tastes delicious. I decided to add some cherry tomatoes and mozzarella. Although this pasta is great on its own and is particularly suited to vegetarians, it also works perfectly with fish or chicken, or even cut up bits of bacon. So if you're thinking oh god i hate fish - then you don't have to use fish, you could grill some chicken or bread it and fry it to place on top, or fry it in chunks and mix it in. You can pretty much do anything with pasta and pesto - add more veg like onions, mushrooms, courgette, brocolli - anything you like, or experiment with adding different cheeses, or adding fresh herbs like basil. If you have ever had the pesto pasta at Zizzi's you will know it is great with a very creamy pesto sauce and green beans. This is a delicious 20-minute dinner!

Serves 2

- 200g spaghetti (or any other pasta)

- drizzle of olive oil

- 2 sea bass fillets

- 1/2 jar of green/basil pesto

- cherry tomatoes, halved or quartered (as many as you like)

- 1/2 ball of buffalo mozzarella

1. Boil water in a pan for the pasta and cook according to the packet instructions (should take around 10 minutes)

2. Meanwhile, heat the olive oil in a frying pan and fry the sea bass, skin side down for 10 minutes on a medium heat, or until the fish is cooking through and the skin is crisp.

3. Drain the pasta and return to the pan. Add the pesto over a small heat. Stir/toss until all the pasta is coated, then stir in the tomatoes and mozzarella. Heat through.

4. Meanwhile, flip the fish onto the other side for a few minutes until cooked through (cut one piece in half to check)

4. Place the pesto spaghetti mix onto the plate and top with the sea bass. This is perfect on its own or served with extra veg - I served with green beans.

Enjoy :)

Spaghetti alla carbonara (al forno)

I love pasta and I'm always tempted to order carbonara whenever I go to an Italian restaurant even though I always leave half of it because it's too rich, and even though I know I can make it easily at home! I remember going to stay with a friend in the South of France and there was this restaurant where we always used to order carbonara, and on top of the thick creamy sauce, was an egg exploding with the rich yolk - it was delicious but only for about 2 or 3 mouthfuls. This recipe I prefer because it is much lighter, but can be too dry for some people so just make sure to add more double cream depending on the consistency you prefer. I also love that it is baked (al forno) in the oven because it means the top layer of spaghetti is crisp, as is the parmesan. I wish I had added a bacon breadcrumb topping because that would have made this dish!

(The photos above were taken before I baked it in the oven, sorry)

Serves 2

Ingredients:

- 200g spaghetti pasta

- 4 rashers of smoked bacon, chopped

- 150g mushrooms, sliced (optional)

- knob of butter (for frying)

- 1/2 garlic clove, finely chopped or 1 tsp powdered garlic

- 1 egg, beaten

- double cream or crème fraiche (as much as you want to add)

- parmesan (as much as you want)

- handful of parsley, finely chopped

1. Boil the spaghetti in salted water, following cooking times on the packet.

2. Meanwhile, fry the bacon with the mushrooms, if using, in the butter and garlic.

3. Once the spaghetti is cooked, drain, and return to the pan, adding the bacon and mushroom.

4. Stir in the egg, double cream, half the parmesan and half the parsley. Season to taste.

5. Transfer the spaghetti to an oven proof dish, and sprinkle with the remains of the parsley and the parmesan. (This is where you can add a bacon crumb - chopped bacon fried with breadcrumbs).

6. Bake in the oven at 180c/gas mark 4 for about 20-30 minutes, or until the golden brown colour and crispiness you desire.

Enjoy :)

The basis for this recipe comes from my Comfort Food book which I love - every page is mouthwatering!

http://www.amazon.co.uk/Comfort-Food-Love-Parragon-Books/dp/1405456833/ref=sr_1_2?s=books&ie=UTF8&qid=1330773975&sr=1-2

Spaghetti bolognese

Who doesn't like a good old spag bol!?

Serves 2

Ingredients:

- 250g lean beef mince

- 1 tbsp olive oil (for frying)

- 1 red onion

- 150g mushrooms (optional)

- Tomato and herb pasta sauce

- 2 tsp beef gravy granules

- 2 tbsp balsamic vinegar

- 180g spaghetti or other pasta

- Handful of grated parmesan cheese to garnish (or mozzarella, or cheddar)

(You can use tinned tomatoes instead of a ready-made pasta sauce and season to taste - herbs, garlic, salt & pepper - adding extra gravy granules, balsamic, or even some beef stock (follow instructions for water measurement), and allow it to reduce and thicken)

The way I make it is simply browning mince, adding onion and usually mushroom but I didn't have any yesterday ah! Then I add a tomato and herb sauce (or tinned tomatoes and add my own herbs and stock depending on what I have in the cupboard). Yesterday I just used a tomato sauce from Sainsbury's which had herbs, onion and garlic in it too.

It was quite runny so I added some beef gravy granules which added to the meaty flavour and thickened it a bit, this was delicious!

But, my absolute favourite ingredient to add (my kind of 'secret ingredient' for pretty much everything haha..) is balsamic vinegar! It tastes divine with the rich tomato sauce and sweetens it mmm, it was delicious I think everyone should add a splash to their bolognese sauce

I served with spaghetti (a mix of plain and wholewheat) and sprinkled with grated cheddar cheese as I didn't have Parmesan.