05/06/2010 by D.

1 bunch asparagus
3 slices thickly cut ham
1 tbsp butter
1 tbsp flour
1 glass white wine (opt)
1 pack spaghetti
grated parmesan and toasted sunflower seeds to serve

Snap the woody ends off the asparagus - it will naturally snap at the ‘right’ place, and discard the woody ends or use in stock.  Chop it into 1cm length pieces.  Place in a pan and just cover with boiling water.  Simmer for 2 mins, then drain the water into a bowl.  Chop the ham slices lengthways and crossways to form little squares.

Bring a pan of salted water to boil for the pasta. Cook spaghetti according to pack instructions.

Add the butter, flour and wine to a pan.  Heat gently and whisk.  Add a cup of the asparagus water as the butter begins to melt and keep whisking.  Once the butter has completely melted, add the rest of the asparagus water and keep whisking until the mixture bubbles gently and thickens.  Mix in asparagus and ham, then season to taste.

 Drain the pasta, then mix with the sauce.  Serve in bowls, topped with grated parmesan, toasted seeds, and a grind or two of black pepper.  Lovely with a mixed salad.

Posted in Asparagus, Ham, Parmesan, Sunflower seeds, Pasta, Recipe | Print | No Comments »

09/11/2009 by D.

When is a soup not a soup?  This is a brilliant, filling winter warmer and uses lots of ingredients that tend to lurk.  Not only is it absolutely delicious, getting better each time you heat it, but its also packed with all the vitamins and minerals you need to combat those nasty lurgies.  It is also low in fat and cheap to make.

1 tbsp olive oil 
1 onion
2 cloves garlic
1 cup parsley (half a bunch; I just chop down from the top until I get to mainly stalks)
8 rashers smoked streaky bacon (or 200g pancetta)
2 celery stalks
2 carrots
___
1 tin chopped tomatoes
2 tbsp tomato puree
2 litres stock (chicken or veg, from cube is fine)
___
1 cup small pasta (or spaghetti broken up)
1 cup frozen peas or beans
1/2 cabbage (or any greens, but remove tough stalks)
___
grated parmesan to serve

Chop onion, garlic, parsley, bacon, celery and carrots into similar size pieces and add to a large pan with the oil on a medium heat.  Stir occasionally for around 15 mins; if it starts to stick, turn down the heat or continue to the next step.

Add tomatoes, puree and stock.  Leave to simmer for an hour.  Shred and rinse the cabbage.

Add the pasta, peas and cabbage.  Stir and check the liquid levels, there should be enough to cover the cabbage when you press it down, if not, add more hot water.  Cover and leave to simmer again for 20 mins, stirring occasionally.  You can simmer this for longer if you like.  The more it cooks, the better it gets.  I just get terribly hungry by this point.

Serve in bowls with grated parmesan and black pepper on the side.  Be warned, this is truly addictive (and atomically hot when you first serve it).  And you won’t need bread on the side.  I promise!

Posted in Soup, Pancetta, Cavolo nero, Bacon, Celery, Pea, Parsley, Beans, Parmesan, Garlic, Carrot, Recipe, Toddler, Onion, Vegetarian, Tomato, Pasta, Weaning | Print | No Comments »

19/10/2009 by D.

If you are on a diet… look away now!

1 onion
1 tsp olive oil
3 fat cloves of garlic
2 mugs risotto rice
1 pint chicken or veg stock
1 cup white wine (or a cup of 1/2 lemon juice topped up with water)
4 medium courgettes
2 tbsp salted butter
1 cup grated parmesan
salt and pepper to taste

Put the stock (from cube is fine) in a pan and leave to simmer.  Finely chop the onion and crush the garlic.  Heat the oil in a large pan and add the onion and garlic.  Stir gently, for a minute, then add the rice and stir to coat it in the oil and heat up.  Add the wine and stir until almost evaporated.  Add a ladle of stock.  Stir until almost evaporated.  Repeat.  When half the stock is gone, taste the rice.  It should be almost halfway cooked.  It is important to undercook, rather than overcook it, as you will get a lot of liquid from the courgettes.

Add the courgettes and stir well for a minute.  At this point, I usually put the lid on, turn down the heat and leave it alone for about 5 mins, to get the heat through the courgettes.  Stir again and keep stirring until the courgette liquid is absorbed.  Try the rice, it should just have a small amount of bite.  If it is still too hard, add more stock, then stir etc until you have a good texture.  Stir in the butter and cheese.  Taste and season.

I serve this with a peppery Hackney salad.  You can put that flower on top of the risotto as a garnish!  Otherwise rocket is perfect with it.  Offer more parmesan, and some toasted sunflower seeds in separate bowls.  And don’t forget the rest of that bottle of white…

Posted in Hackney salad, Parmesan, Rocket, Risotto, Courgette, Rice, Sunflower seeds, Garlic, Toddler, Weaning, Recipe, Onion, Vegetarian, Organic Box | Print | No Comments »