Prep time : 10 mins
Cooking time : 20 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
20g unsalted butter
2 slices rindless bacon, cut into thin strips
2 garlic cloves, crushed
250g mushrooms, sliced
125ml dry white wine
185ml cream (whipping)
4 spring onions (scallions) chopped
1 tablespoon plain flour
2 large cooked boneless, skinless chicken breasts, chopped
500g spiral pasta
50g grated parmesan cheese
Method:
Heat the oil and butter in a large, deep frying pan over medium heat.
Add the bacon, garlic and mushrooms and cook for 2 mins.
Add the wine and cook until the liquid has reduced by half.
Add the cream and spring onions, and bring to the boil.
Combine the flour and 60ml water until smooth.
Add to the pan and stir over the heat until the mixture boils and thickens.
Reduce the heat and simmer for 1 min.
Fold through the chicken and cook for 1 min to heat through.
Season with freshly ground black pepper.
Cook the pasta in a large saucepan of boiling water, following the packet direction.
Drain, add the pasta to the sauce and toss to mix.
Sprinkle with parmesan.
Serve with a green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
03 May 2009
01 May 2009
Tomato, Tuna & WHite Bean Pasta
Prep time : 5 mins
Cooking time : 10 mins
Serves :2
Ingredients :
25g small shell pasta or other small pasta
90g chunky tomato-based pasta sauce
100g tinned tuna in spring water, drained
2 tablespoons drained, rinsed tinned cannellini beans
1 teaspoon chopped drained, rinsed capers in brine
1 teaspoon finely chopped fresh basil
Method:
Cook the pasta in a saucepan of boiling water until al dente.
Drain and keep warm.
Meanwhile put the pasta sauce, tuna, beans, capers and basil in a small saucepan and stir over medium heat for 1-2 mins or until heated through.
Toss through the pasta to serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 10 mins
Serves :2
Ingredients :
25g small shell pasta or other small pasta
90g chunky tomato-based pasta sauce
100g tinned tuna in spring water, drained
2 tablespoons drained, rinsed tinned cannellini beans
1 teaspoon chopped drained, rinsed capers in brine
1 teaspoon finely chopped fresh basil
Method:
Cook the pasta in a saucepan of boiling water until al dente.
Drain and keep warm.
Meanwhile put the pasta sauce, tuna, beans, capers and basil in a small saucepan and stir over medium heat for 1-2 mins or until heated through.
Toss through the pasta to serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Simple Bolognese
Prep time : 10 mins
Cooking time : 30 mins
Serves : 8
Ingredients :
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced (ground) beef
25g chopped mushrooms
2 tablespoons tomato pasta
425g tinned chopped tomatoes
125ml salt-reduced beef stock or water
1 tablespoon chopped parsley
Cooked pasta or your choice
parmesan or cheddar cheese, grated
Method:
Heat the oil in a heavy-based saucepan and saute the onion and garlic until tender.
Add the beef and brown well, breaking the meat up with a spoon as it cooks.
Add the chopped mushrooms to the saucepan and cook for 1 min. Blend in the tomato paste.
Stir in the tomato, stock or water; parsley and season with freshly ground black pepper.
Bring to the boil and then reduce the heat and simmer; stirring occasionally for 20 mins.
Toss the sauce through hot, drained pasta, such as spaghetti or linguine.
Sprinkle with grated parmesan or cheddar cheese, if desired, and serve with a crisp green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 30 mins
Serves : 8
Ingredients :
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g minced (ground) beef
25g chopped mushrooms
2 tablespoons tomato pasta
425g tinned chopped tomatoes
125ml salt-reduced beef stock or water
1 tablespoon chopped parsley
Cooked pasta or your choice
parmesan or cheddar cheese, grated
Method:
Heat the oil in a heavy-based saucepan and saute the onion and garlic until tender.
Add the beef and brown well, breaking the meat up with a spoon as it cooks.
Add the chopped mushrooms to the saucepan and cook for 1 min. Blend in the tomato paste.
Stir in the tomato, stock or water; parsley and season with freshly ground black pepper.
Bring to the boil and then reduce the heat and simmer; stirring occasionally for 20 mins.
Toss the sauce through hot, drained pasta, such as spaghetti or linguine.
Sprinkle with grated parmesan or cheddar cheese, if desired, and serve with a crisp green salad.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Baked Chicken & Leek Risotto
Prep time : 10 mins
Cooking time : 40 mins
Serves : 4-6
Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish
Method:
Preheat the oven to 150'C.
Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.
Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.
Add the rice and stir so that it is well coated with butter.
Cook for 1 min.
Add the wine and stock and bring to the boil.
Cover and place in the oven and cook for 30 mins, stirring halfway through.
Remove from the oven and stir through the parmesan and thyme leaves.
Season with freshly ground black pepper.
Sprinkle with the extra thyme and parmesan and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 40 mins
Serves : 4-6
Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish
Method:
Preheat the oven to 150'C.
Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.
Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.
Add the rice and stir so that it is well coated with butter.
Cook for 1 min.
Add the wine and stock and bring to the boil.
Cover and place in the oven and cook for 30 mins, stirring halfway through.
Remove from the oven and stir through the parmesan and thyme leaves.
Season with freshly ground black pepper.
Sprinkle with the extra thyme and parmesan and serve.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Minestrone
Prep time : 15 mins
Cooking time : 1 hour 20 mins
Serves : 20
Ingredients :
2 tablespoons olive oil
1 onion, chopped
1 slice rindless bacon, finely chopped
3 carrots, halved lengthways and chopped
3 zucchini (courgettes) halved lengthways and chopped
2 celery stalks, sliced
2 potatoes, chopped
425 tinned diced tomatoes
300g tinned 4 bean mix, drained and rinsed
30g small pasta shapes
125g green beans, trimmed and sliced
grated parmesan cheese
chopped parsley
Method:
Heat the oil in a large saucepan and saute the onion and bacon until the onion is soft.
Add the carrot, zucchini, celery, potatoes, tomatoes and 4-bean mix and cook, stirring for 1 min.
Add 2.5 litres water to the pan and season with freshly ground black pepper.
Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.
Stir in the pasta and green beans and simmer for 12 mins or until tender.
Sprinkle the minestrone with parmesan cheese and chopped parsley and serve with crusty bread.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 1 hour 20 mins
Serves : 20
Ingredients :
2 tablespoons olive oil
1 onion, chopped
1 slice rindless bacon, finely chopped
3 carrots, halved lengthways and chopped
3 zucchini (courgettes) halved lengthways and chopped
2 celery stalks, sliced
2 potatoes, chopped
425 tinned diced tomatoes
300g tinned 4 bean mix, drained and rinsed
30g small pasta shapes
125g green beans, trimmed and sliced
grated parmesan cheese
chopped parsley
Method:
Heat the oil in a large saucepan and saute the onion and bacon until the onion is soft.
Add the carrot, zucchini, celery, potatoes, tomatoes and 4-bean mix and cook, stirring for 1 min.
Add 2.5 litres water to the pan and season with freshly ground black pepper.
Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.
Stir in the pasta and green beans and simmer for 12 mins or until tender.
Sprinkle the minestrone with parmesan cheese and chopped parsley and serve with crusty bread.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Pea & Ham Risotto
Prep time : 25 mins
Cooking time : 45 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish
Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.
Cook over medium heat for a few mins to soften the celery.
Add the ham and stir for 1 min.
Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.
Set aside.
Put the stock and 750ml water in a separate saucepan and keep at simmering point.
Heat the butter in a large heavy based saucepan.
Add the onion and stir until softened.
Add the rice and stir well.
Pour in the remaining wine; allow it to bubble and evaporate.
Add 125ml hot stock to the rice mixture.
Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)
Add the pea mixture and parmesan and serve immediately.
Serve with the extra parmesan shavings and some freshly ground black pepper.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 45 mins
Serves : 4
Ingredients :
1 tablespoon olive oil
1 celery stalk, chopped
2 tablespoons chopped flat-leaf (Italian) parsley
70g sliced ham, coarsely chopped
250g peas (fresh or frozen)
125ml dry white wine
750ml salt-reduced chicken stock
60g unsalted butter
1 onion, chopped
440g risotto rice
35g grated parmesan cheese, plus extra shavings, to garnish
Method:
Heat the oil in a frying pan, add the celery and parsley and season with freshly ground black pepper.
Cook over medium heat for a few mins to soften the celery.
Add the ham and stir for 1 min.
Add the peas and half the wine, bring to the boil, then reduce the heat and simmer, uncovered until almost all the liquid has evaporated.
Set aside.
Put the stock and 750ml water in a separate saucepan and keep at simmering point.
Heat the butter in a large heavy based saucepan.
Add the onion and stir until softened.
Add the rice and stir well.
Pour in the remaining wine; allow it to bubble and evaporate.
Add 125ml hot stock to the rice mixture.
Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
Repeat the process until all the stock has been added and the rice is creamy and tender. (It may take about 20-25 mins)
Add the pea mixture and parmesan and serve immediately.
Serve with the extra parmesan shavings and some freshly ground black pepper.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
24 April 2009
Quick Pasta with Tomato Sauce
Prep time : 5 mins
Cooking time : 10 mins
Serves : 4
Ingredients :
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
400g tinned diced Roma tomatoes
250g penne or farfalle (bow tie pasta)
1 tablespoon shaved parmesan cheese (optional)
Method:
Heat the olive oil in a frying pan over medium heat.
Cook the garlic, stirring constantly, for 30 seconds.
Add the tomatoes and stir through.
Reduce the heat to low and cook for a further 8-10 mins, stirring occasionally or until reduced.
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente.
Drain and return to the saucepan.
Add the cooked tomatoes to the pasta and stir them through.
Spoon a small portion into a bowl and sprinkle with parmesan cheese, if desired.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
Cooking time : 10 mins
Serves : 4
Ingredients :
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
400g tinned diced Roma tomatoes
250g penne or farfalle (bow tie pasta)
1 tablespoon shaved parmesan cheese (optional)
Method:
Heat the olive oil in a frying pan over medium heat.
Cook the garlic, stirring constantly, for 30 seconds.
Add the tomatoes and stir through.
Reduce the heat to low and cook for a further 8-10 mins, stirring occasionally or until reduced.
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente.
Drain and return to the saucepan.
Add the cooked tomatoes to the pasta and stir them through.
Spoon a small portion into a bowl and sprinkle with parmesan cheese, if desired.
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd
23 April 2009
Vegetable Risotto
Ingredients :
15ml tablespoon olive oil or other vegetable oil
55g rice
4 mushrooms, sliced
1 small courgette, sliced
1 carrot, sliced
1 stick celery, chopped
small handful of green beans
250ml vegetable stock or water
15ml/1 tablespoon freshly chopped parsley
freshly grated Parmesan cheese
Method:
Heat the oil in a pan.
Stir in the rice and vegetables and cook over a low heat for a couple of mins.
Pour in half the stock/water and simmer until it is absorbed.
Add the remaining liquid in stages until the stock is absorbed.
The whole cooking time will be about 25 mins.
Stir in the parsley.
Transfer to a processor/mouli and blend to the desired consistency or serve as it is for older babies.
Cool quickly and portion for freezing.
Stir in Parmesan cheese just before serving.
Source : Marshall, J (1997), The ABC of Healthy Eating for Babies & Toddlers : a busy parent's guide, Hodder Headline PLC London
15ml tablespoon olive oil or other vegetable oil
55g rice
4 mushrooms, sliced
1 small courgette, sliced
1 carrot, sliced
1 stick celery, chopped
small handful of green beans
250ml vegetable stock or water
15ml/1 tablespoon freshly chopped parsley
freshly grated Parmesan cheese
Method:
Heat the oil in a pan.
Stir in the rice and vegetables and cook over a low heat for a couple of mins.
Pour in half the stock/water and simmer until it is absorbed.
Add the remaining liquid in stages until the stock is absorbed.
The whole cooking time will be about 25 mins.
Stir in the parsley.
Transfer to a processor/mouli and blend to the desired consistency or serve as it is for older babies.
Cool quickly and portion for freezing.
Stir in Parmesan cheese just before serving.
Source : Marshall, J (1997), The ABC of Healthy Eating for Babies & Toddlers : a busy parent's guide, Hodder Headline PLC London
Pasta with Tuna and Vegetable Sauce
Ingredients :
1/2 red pepper, deseeded and chopped
15ml/1 tablespoon vegetable oil
2 carrot, sliced
115g French or string or runner beans, sliced
2 large tomatoes, skinned, and deseeded and chopped
1 courgette, sliced
55g wholemeal pasta
115g tuna canned in water
Method:
Put the pepper half under a hot grill, skin side uppermost.
When the skin is black and charred allow it to cool, then remove the skin and slice the pepper beneath.
Heat the oil in a pan and add the vegetables.
COver the pan and sweat over a low to medium heat for 10 mins, stirring occassionally to prevent sticking.
Add about 300ml water or no-added salt vegetable stock.
Add the pasta and cook for a further 15 mins until the pasta is cooked.
Transfer to a food processor/liquidiser/mouli.
Drain the tuna and add.
Blend to the desired consistency or chop for older babies.
Cool quickly and portion for freezing.
source : Marshall, J (1997) The ABC of Healthy Eating for Babies & Toddlers - A busy parent's guide, Hodder Headline PLC London
1/2 red pepper, deseeded and chopped
15ml/1 tablespoon vegetable oil
2 carrot, sliced
115g French or string or runner beans, sliced
2 large tomatoes, skinned, and deseeded and chopped
1 courgette, sliced
55g wholemeal pasta
115g tuna canned in water
Method:
Put the pepper half under a hot grill, skin side uppermost.
When the skin is black and charred allow it to cool, then remove the skin and slice the pepper beneath.
Heat the oil in a pan and add the vegetables.
COver the pan and sweat over a low to medium heat for 10 mins, stirring occassionally to prevent sticking.
Add about 300ml water or no-added salt vegetable stock.
Add the pasta and cook for a further 15 mins until the pasta is cooked.
Transfer to a food processor/liquidiser/mouli.
Drain the tuna and add.
Blend to the desired consistency or chop for older babies.
Cool quickly and portion for freezing.
source : Marshall, J (1997) The ABC of Healthy Eating for Babies & Toddlers - A busy parent's guide, Hodder Headline PLC London
22 April 2009
Cheesy Stars
Prep time : 5 mins
Cooking time : 10 mins
Makes : 1 serve
Ingredients :
60g small, star-shaped pasta
1 teaspoon unsalted butter
1 tablespoon grated cheese
1 tablespoon milk
chopped parsley
Method:
Cook the pasta in boiling water for about 8-9 mins or until tender.
Drain, return the pasta to the saucepan, then add the butter, cheese and milk
Mix well and stir over low heat for 1 min, or until the butter and cheese have melted
Stir in a little parsley. If necessary, mash to serve
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
Cooking time : 10 mins
Makes : 1 serve
Ingredients :
60g small, star-shaped pasta
1 teaspoon unsalted butter
1 tablespoon grated cheese
1 tablespoon milk
chopped parsley
Method:
Cook the pasta in boiling water for about 8-9 mins or until tender.
Drain, return the pasta to the saucepan, then add the butter, cheese and milk
Mix well and stir over low heat for 1 min, or until the butter and cheese have melted
Stir in a little parsley. If necessary, mash to serve
Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd
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