Tag Archives for recipes
Chicken sausage and chorizo pasta with baby spinach24. March 2014
The other night I tried out Lindsay’s recipe for San Marzano pasta E Fagioli. I’ve never cooked pasta in a sauce before, so I was a bit intrigued and a bit worried, because there was a lot of sauce in my pot at one stage and I didn’t know if it was going to boil down enough, but it did and this dish turned out pretty good. I made a couple of changes to the original recipe just because I didn’t use spicy chicken sausage like she suggested. I added some chorizo and a bit of chilli, which worked out pretty well, I also added some sugar because there is a lot of tomato that goes into this.
I must warn you, this recipe makes a lot of food, so either halve these portions or invite some hungry faces over for dinner.
Thanks Lindsey for the recipe….
- 450 grams chicken sausages in casing
- 1 whole chorizo sausage – chopped
- 1½ cups chopped celery, carrot, and onion
- 3 cloves garlic, minced
- 1½ teaspoons ground oregano
- ½ teaspoon salt
- A couple of dashes of chilli flakes
- 2 tablespoons of sugar
- 1 bay leaf
- 790 grams tinned whole tomatoes
- 400 grams of cannellini beans
- 500 mls chicken broth
- 450 grams small pasta
- 160 grams fresh baby spinach
- Shaved parmesan cheese for topping
- Remove the chicken from its casing. In a large pot, brown the chicken sausage over medium high heat and drain the excess grease. Near the end of cooking add the chorizo sausage for a bit. Set the chicken and sausage mix aside.
- Crush the tinned tomatoes and sauce in a food processor and set aside. Drain the cannellini beans. Place in a food processor. Refill the can with water, add to the food processor, and puree until very smooth.
- In the same large pot as step one, saute the carrots, celery and onions, garlic, oregano, salt and bay leaf (with a little olive oil if needed) until soft and fragrant. Add the tomatoes, pureed beans, sugar and broth. Simmer for 20 minutes. It’ll be very saucy.
- Add the pasta and simmer for another 20 minutes until pasta is cooked through as sauce is reduced. Throw in the baby spinach and the chorizo/chicken sausage from step one. If needed, add water or broth to adjust the consistency of the pasta before serving. Top with some parmesan cheese.
White chocolate cheesecake get in my face NOW. Ok.14. February 2014
Yesterday I made a white chocolate cheesecake for my dad’s birthday. It’s a fridge cheesecake so it was pretty damn easy to mix up and it tasted pretty damn good too. It’s sweet and smooth and quite decadent, but it goes down a treat, especially with a little bit of tartness offered up by some raspberries, in fact strawberries would of been good too.
Here is the simple recipe, so happy cheesecaking, happy birthday dad (he’s the tall, indie looking one with the mean ass sideburns) for yesterday and happy Valentine’s Day for today guys xx
Oh I have also posted some pictures of all the cupcakes I made this morning for Valentines Day. They’re all at Wolves, if you need some pink sweet stuff to charm the pants off someone today – we have Oreo cupcakes, Cinnabon cupcakes and red velvet cupcakes…
- 250g philadelphia cream cheese
- 250g mascarpone cheese
- 250ml double cream
- 2 x 300g white chocolate bar
- 250g biscuits, I used Tennis biscuits
- Few knobs of butter
- A topping for your choice, I used raspberries
- Crush the biscuits either by hand or in a food processor. Then melt your butter and add it to the crushed biscuits until they bind nicely together to form a solid base. You don’t want to use too much butter otherwise the base will become too soft, I used about 110 grams.
- Pour the biscuit/butter mixture into a springform cake tin or a serving dish, either is fine. Pat the crumbs down with your hand until they are nice and flat and form an even base. Leave to set in the fridge for about 30 minutes.
- Begin melting your chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Mix the philadelphia and mascarpone cheese together with a whisk or a handheld mixer (it’s better if both cheeses are at room temp). Add the double cream, I stirred these ingredients together because I was afraid the cream would curdle, it said no whipping on the packaging.
- Once all mixed, add your melted chocolate and stir until nicely combined. The mixture at first might seem a bit ‘curdled’ but just carrying on stirring, it smooths out pretty quickly.
- Pour the mixture over the cooled and set biscuit base and return to the fridge to set for as long as possible. I had mine in the fridge for a couple of hours. I popped the raspberries on just before I served it.
Come and get them xx