Autumn Pasta Greed

Motivation to exercise always ceases when the cool change sets in. Not wanting to get out of bed, wearing thick cardigans and eating lots of pasta are common themes for me. Pasta because it's tasty, but also because it's quick and comforting. It's funny how eating tends to replace exercise in colder months. A dangerous opposite.

Anywho, a favourite dish of mine from growing up was always spaghetti carbonara. I would get so excited when dad would make it for dinner and eat 2, 3, even 4 helpings before he told me that I should stop, and I would, but always reluctantly. Traditionally the addition of cream is not as common, as the egg is the star of the show, but make sure your eggs are fresh! And if it weirds you out too much just substitute an egg for an extra 100ml of cream.

Simple Spaghetti Carbonara

Serves 4, generously

8 rashers short cut bacon
1 small brown onion
2 cloves garlic
4 eggs
dash of cream or milk
salt and pepper to taste
chopped parsley and parmesan cheese to garnish (optional)


Cut the bacon in to strips and fry with a little oil in a pan until browned, but not too crisp. I would brown mine a little more next time.

Chop the onion and garlic finely and add to the pan with bacon, fry on a low heat for a good 10-15mins so the onions are nice and soft (start heating your pasta water now). Best to avoid crunchy raw onion in your pasta.

 Meanwhile, boil the spaghetti (I used linguine because it's my favourite) in a large pot of well salted water.

While the onions and pasta cook, whisk the eggs with cream/milk and season with salt and pepper.

 Once cooked to al dente, drain and quickly place back in to the pot.

Add the bacon and onion, as well as the egg mix. Stir and let the egg slowly cook through the residual heat. If it's not doing much put it back on a very low heat and mix constantly, but make sure the egg doesn't just scramble on the bottom.

Pile generously on to a plate and eat on the sofa.

Fake Fancy

I've always been a firm believer in not having to spend much money to eat well. That said, you can also spend lots of money and eat well, but I don't see it as necessary. As long as you have the right mindset and know the best way to prepare/utilise certain ingredients, you can eat damn good food.

Everybody loves pasta right? It's cheap, it's fast, it's filling, and it's loaded with carby goodness. It's definitely my go-to meal when I'm feeling lazy and poor.

So, here's something I came up with on a whim, I really wanted some sort of fancy pasta dish but didn't have much money and was so tired of the regulars; bolognese, carbonara, etc. It turned out delicious and took very little time to prepare. As an added bonus it's vegetarian too, but either way you've gotta be crazy to not love big chunks of mushroom.

Most of the ingredients are pantry staples. So buying the rocket, mushrooms and parmesan only set me back around $10.

Portobello Mushroom Pasta

Serves 4

8 small portobello mushrooms
1 clove garlic
1 tbsp butter + splash of oil
1 500g packet of linguine/any shape really
1 150g bag of rocket
Grated parmesan to garnish*

Method:

Bring a large pot to the boil and salt well. Meanwhile slice mushrooms and garlic.

Saute mushrooms and garlic with butter and oil. At the same time as adding mushrooms to pan, add pasta to boiling water.

Once mushrooms are nearly cooked through season well** with salt and pepper. Do this later and not first to avoid the water leeching out of the mushrooms.

Cook pasta until al dente (I ALWAYS ignore the packet instructions and just taste it till its ready). Drain, then toss through the mushrooms and rocket.

Pile on to plates and top with grated parmesan to impress your guests.


*Don't tell anyone but I won't hate you if you use that stuff kept in the aisles
**Remember that once the mushrooms are tossed through the pasta the flavour will be less strong. Don't stress if they're a little over salted, it's probably a good thing!

Better than Bolognese

One day I had absolutely nothing to do so I ended up lounging around watching Jamie Oliver TV shows on my computer. It was great! But it made me sooo hungry. I was inspired to make a 30 minute meal, but you know, it's pretty much impossible to do if you don't have the insane chopping skills of Jamie.

I figured since I'd taken inspiration from this one dish he makes on 30 minute meals and makes 4 in that whole 30 minutes that this one would be easy peasy and take no time at all. So it didn't take that long, but I think I managed it in about 40... Mostly because I have a silly electric stove which doesn't like getting hot and had to wait for the ingredients to brown.

Anywho, it was a delight to eat! I got hooked and was glad I made such a large amount so I could still have it for the next 3 days. The sweetness and aniseed flavours from the balsamic and fennel seeds are addictive. I didn't think I was going to like it because I used to be a sweet-in-savoury food snob, but now this is my go-to when I want something tomatoey but am totally over plain old bolognese. Don't be put off by me saying it's sweet, it's not like a sugary sweet it's very mildly sweet with a nice mellow tang.

Pork, Fennel and Balsamic Pasta

Serves 4 large or 6 small.

500g g pork mince
500g g pasta of your choice
1 carrot
1 brown onion
4 cloves garlic
2 celery stalks
1 tspn fennel seeds
1 pinch salt and pepper
1 splash olive oil
1 700ml jar of tomato passata

Method

Place carrot, onion, garlic and celery in a food processor and blitz until finely chopped.
Saute over med-high heat in a large fry pan with olive oil.

Once the mix begins to caramelise, push to one side and add the pork mince and brown.
Give it a good lug of balsamic – about 3 tbsp and let it sizzle off the tart vinegar tang and leave behind the sticky sweet balsamic taste.

Season generously with salt and pepper and add the fennel seeds.

Add the passata and simmer gently, tasting and seasoning with salt and pepper again if required.

Drain your pasta but reserve some cooking liquid and toss it all together with the sauce (this is why you need a large pan) which will help to emulsify the sauce and stop that horrible water-in-the-bottom-of-your-bowl problem.

Enjoy!

Optional: Toss through some fresh chopped parsley and garnish with grated parmesan.

Vegetable Lasagna

My housemate is vegetarian so we often eat vegetarian meals. We took a trip to the Adelaide Central Markets recently and bought ingredients for lasagna. It turned out sooo delicious however the photos are pretty average because you can't see all the layers of veg! :( We used eggplant, zuchinni, pumpkin and mushrooms all pre-roasted and baked between chewy pasta sheets with a tomato sauce and dotted with pieces of salty Danish feta. Mmm!

Lasagna!

Serves 4-6

1 large zuchinni
1 large eggplant
300g button mushrooms, sliced
3 cloves garlic, chopped
500g pumkin
1 700ml jar tomato passata (tomato puree)
1 cup crumbled Danish feta
250g dried lasagna sheets
olive oil
salt and pepper


Pre-heat oven to 200 degrees Celsius

Slice eggplant (around 5mm), pumkin and zuchinni (around 2mm thin) (easily done with a mandoline), lay on to baking trays (you'll need a few) and drizzle with olive oil, salt and pepper. Roast for 10-15mins or until softened and lightly browned but not fully cooked. They will further cook in the lasagna.

Meanwhile, saute mushrooms and chopped garlic in some olive oil and set aside.

In a lasagna pan assemble layers of roasted eggplant, zuchinni, mushroom and pumpkin as you see fit adding tomato puree in with layers to moisten (you might not need it all) and distributing the feta evenly. Make sure to leave a little to sprinkle on top though!

Turn oven down to 180 and bake covered for 40-45mins or until pasta is cooked but not soggy.

Leave to sit for 15mins before cutting and serving!

Tip: The pan I use for lasagna makes 6 perfectly portioned slices but if you only have a larger pan then you may want to increase the amount of ingredients so that it's nice and thick!

Two Bite Tortellini

I had a friend coming over for dinner so I decided to get a little fancy and make some tortellini. I'm pretty sure I folded them wrong but I think they look adorable and close enough, haha. I only realised after that I'd done it wrong the whole time. Also, I accidentally kind of sort of made them jumbo sized so to cover up my mistake I've renamed them two-bite tortellini. I actually quite enjoy the larger size because you get a nice big mouthful of the tasty filling!

I filled mine with a really tasty chicken and leek filling made with a "chicken mousse" it was somewhat experimental but turned out fantastic!

Pasta tip: Make sure you roll your pasta out very thin as it will expand when it cooks and all those little folds will end up being tough if your dough is too thick, 7 or 8 on my pasta machine worked a treat.

Pasta

100g/1 cup plain flour to 1 egg. (of course this varies with size of egg/humidity etc.)

I used 400g flour and 3 XL eggs plus a splash of water as needed. This made enough for about 6 serves of tortellini although the rule is that 100g is per person, I'm sure this would be the case for un-filled pasta.

Combine most of the egg to the flour and knead adding more flour/egg/water if necessary. Knead for a few minutes until it becomes smooth. Don't worry if it seems a little dry or tough at first once the dough rests it will become much softer/stickier and malleable. Set aside and rest for at least 30mins to a few hours. If you're leaving it for more than 30mins or so or it's a warm day pop it in the fridge.

Knead lightly then pass through a pasta machine on the first setting folding over a few times, slowly increase the setting and dust sheets of pasta/set aside. 

Filling

Serves 6

1 large leek
300g (one medium size) chicken breast
1 egg white
75ml cream
salt and pepper

Finely slice/chop leek and saute in butter and oil until softened.

Roughly chop chicken and place in a food processor, process until it forms a paste, add egg white and process further slowly adding in the cream. Season with salt and pepper and process once more to combine.

Stir through saute'd leeks.

 Making the Tortellini

So, I forgot to take photos of the construction process so I will try to explain it the best I can. Cut the pasta in to approx. 10x10cm squares and place a small teaspoon of filling in the lower left quarter. Fold the opposite corner over and seal shut (if needed use a little water or that leftover egg yolk).

Roll the filling pouch over so it is ontop of the sealed corner then sit the pasta so that the pointy sealed corner is up horizontally and the two sides are flat on the bench.

Pull each side flap around away from the corner side then pinch together.

Boil them in a large pot of well salted water and once they rise leave them for another minute or two to ensure the filling is cooked. Just cut one in half to check if you're unsure.

Tip: They also freeze really well! Freeze un-cooked and just plop them in to the water and add another minute or so to the cook time.

I tossed mine in a Sugo d'Arrosto which I got from my book "The Man Who Ate Everything" by Jeffrey Steingarten.

I'm the worst at taking photos because I just get so caught up in the making/eating process. I'll get a snap of one cut in half next time I bust out the frozen batch.