I'm going to try my hand at another blogging event - Presto Pasts Nights. This is a weekly event hosted by Ruth at 4everykitchen.com and guest hosts. This week's guest host is Jacqueline at Tinned Tomatoes, so how could I resist.
I've resurrected a pasta dish from my archive way back in August 2009 - Pasta Bake with Pepperoni, Tomatoes and Garden Herbs. As you can see from the title this recipe contains pancetta and pepperoni but for vegetarians this could be left out and mushrooms and courgette added instead.
It really is a quick, simple and tasty supper - so wish me luck!
Last weekend I had the pleasure of attending my future daughter-in-law's 'hen' party with my sister JA. It was organised by her Mum at a spa hotel and the theme, as it was Halloween, was Kinky Witches - hence the witches' hats in the photograph. The location, treatments, facilities, food and company were excellent and a good time was had by all - and everyone made it to breakfast the next day!
As part of the event K was asked to answer some Mr & Mrs type questions, one of which was about G's favourite food; a question which K answered immediately and correctly and an answer that reminded me of when G was a little lad...aah!
So here follows a simple supper dish that is one of the keys to my son's heart...
My Granny Bet's Macaroni Cheese
Serves 2-3
Ingredients
6 ozs pasta - macaroni or penne
salt
3 pts boiling water
3/4 pt semi-skimmed milk
2 rounded tbsp plain flour
1 level tsp mustard powder
salt and pepper
6 ozs strong Cheddar cheese, grated
Optional Extras - not part of the original recipe
2-3 rashers smoked back bacon, cut into small pieces
2 large mushrooms, sliced
Method
Bring the water to a rolling boil in a large saucepan then add the salt and the pasta. Stir the pasta into the water and bring back to a fast boil and cook for 10 minutes. Drain the pasta and run under cold water. Put the pasta to one side and make the cheese sauce.
Whilst the pasta is cooking, fry the bacon until golden. Then add the mushrooms and fry until cooked. Drain and set to one side.
Put the flour, mustard powder and salt and pepper into a saucepan. Add enough milk to make a smooth paste. Add the remaining milk gradually, ensuring that the sauce remain free of lumps. Put the pan on to the heat and bring to the boil stirring continuously. Once boiling reduce the heat and leave to simmer for 5 minutes, stirring occasionally. Remove the sauce from the heat and add about 4 ozs of the grated cheese, stir into the sauce.
Add the pasta and, if using, the bacon and mushroom mix, to the sauce and stir well to ensure all the pasta is covered with the lovely sauce. Pour into a pie dish and sprinkle with the remaining Cheddar. Bake at 200C for about 20 minutes or until the sauce bubbles and the cheese on the top is nicely browned. Serve with a fresh green salad and some garlic bread.
I was searching for inspiration tonight to use some pepperoni sausages bought on impulse at the weekend. I also had a craving to eat pasta, so the following recipe was the result. A simple and tasty meal for two...
Pasta Bake with Pepperoni, HG Tomatoes and HG Garden Herbs
(other tomatoes and herbs may be used but I can't guarantee the flavour!)
Ingredients
100g pasta (penne or similar)
75g pancetta, cubed
80g pepperoni or other spicy sausage, cut into chunky slices
400g chopped, deseeded and skinned HG tomatoes (or tinned chopped tomatoes)
1 generous tablespoon HG parsley, finely chopped
1 generous teaspoon HG rosemary, finely chopped
Pinch of crushed chillies
1/3 cup double cream
25g fresh breadcrumbs
4 tablespoons parmesan, grated
Method
Dry fry the pancetta and pepperoni until the pancetta is quite crisp (a pinch of crushed chillies may be added at this point). Remove the pancetta and pepperoni from the pan and pour away the oil. Add the tomatoes, parsley and rosemary to the pan and simmer for 5 minutes.
Meanwhile cook the pasta in boiling water for 7 minutes.
Add the cream to the tomato and stir well to combine. Add the pancetta and pepperoni to the tomato sauce and simmer for 3-4 minutes to slightly reduce the sauce. Add the drained pasta to the sauce and mix well.
Pour the pasta mixture into a ovenproof dish (lasagne or gratin dish). Cover with the breadcrumbs and then with the grated parmesan. Place under a preheated grill for 5 minutes until parmesan is golden.
Serve with a green salad and garlic bread - yum, yum!
