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This recipe is very simple to make. The ingredients I have used are all freshly purchased but this dish is very versatile and ideal for using up left overs from the fridge or store cupboard. My version is also suitable for vegetarians but again this can be altered to suit your taste. The frittata can be served hot, delicious with chips and veg, or can be eaten cold. I have worked out that the cost per portion is around 67p, which is great for families on a budget and a lot cheaper than any similar product that can be purchased from a supermarket. The other advantage of making this yourself, is that you can see exactly what has gone into the frittata. Ingredients Olive oil 6 eggs, beaten 6 spring onions, finely chopped red and yellow peppers, sliced 200g sweetcorn kernals, drained 200g fresh or frozen peas 4 medium sized mushrooms, chopped 200g macaroni 1 garlic clove, peeled and crushed Method 1. Preheat the oven to 180c/160 fan/ Gas Mark 4. 2. Cook the pasta until al dente 3. Lightly grease a medium-sized, oven proof flan dish with a little olive oil 4. Place all the ingredients, including the pasta, into a large mixing bowl and mix to combine. Transfer into the dish. 5. Place in oven and bake for 50-60 minutes, until the frittata is golden brown. !Always check at this point that the eggs have set fully, right through to the base of the frittata! 6. Remove from the oven, serve and enjoy I have found that the cooking time of this recipe can vary considerably depending on your appliance. It also takes a lot longer to cook in a deeper dish, than in a shallow one. Please bear this in mind before cooking as it is easy to get caught out with this. I love the fact that this is cheap to make and simple to prepare and it is enjoyed by all my family.
This is a tasty pasta dish which can all be done in one pot to save washing up (ok, except for cooking the spuds), and is made all from fresh ingredients (except the tuna, mushroom soup and the pasta. Ok, largely fresh ingredients!). Serves two Ingredients 2 potatoes 1 onion Mushrooms Green peppers Sweetcorn Can of tuna Tin of Mushroom soup Cheese Herbs, Pepper etc Oil Splash of milk and some margarine/butter I always use a saucepan which can also be put in the oven or under the grill Method 1. Chop and fry an onion until brown in a little olive oil 2. Whilst this is doing, cube the spuds and boil them (I always do it in the microwave as this is quicker and cheaper). Add milk and marg and mash them. 3. Chop and add the green peppers and mushrooms to the onion once it's done and fry for a while (5 mins say). Add whatever herbs you like as flavouring - I usually use oregano or mixed herbs 3. Whilst that is cooking, cook the pasta, any shape you like! 4. Once the vegetables are done, add the mushroom soup and tuna, stir it in and heat it up. 5. When that's hot and bubbly, drain and add the pasta (assuming it's cooked properly, obviously) and sweetcorn, and stir it in so it's all mixed in. 6. Add the mashed potato as a layer on top, then grate cheese on top of that. Grind pepper onto it if you like; you can even mix in mustard powder to the cheese to bring out the flavour. 7. Put under the grill or into the oven to brown and crisp the cheese. The whole process takes maybe 30 minutes if you're not rushing. Obviously different veg can be substituted, or can be served separately if you prefer. Strewth! Writing a recipe is harder work than it looks - I take my hat off to Delia and all those others who've produced whole books full!
This is a very simple but very yummy pasta recipe which is a very classic Roman Dish which differs slightly from the original recipe but I prefer to use butter rather than oil as it's slightly less greasy and has more of a taste. You could substitute the spaghetti for pasta , but I prefer the spaghetti. Warning, as soon as it's cooked put the pan in to soak as the cheese once dried is very difficult to wash off. Same for the plates WHAT YOU NEED Cracked Black Pepper Approx 200g of Butter (depends on serving) Approx 200g Pecorino Romano Cheese Spaghetti PREPARATION Finely grate the Pecorino Romano Cheese WHAT TO DO Put a pan of water on to boil, add a little salt Once the pan of water is boiling add the spaghetti and cook until the spaghetti is fairly soft. Do not allow the spaghetti to turn to mush. If you are unsure the best way to test, it to taste it. It shouldn't crunch - if you are unsure if it is done enough - throw a piece at the wall - if it sticks - it's done! Don't forget to pick it up off the wall though One the spaghetti is cooked, take a large frying pan or wok and melt the butter, once it has been melted to a liquid and starts to bubble add a generous amount of cracked black pepper Add the spaghetti and a little of the spaghetti water. Mix the Spaghetti in with the butter and leave to marinate for a few seconds, then add the cheese. The cheese should melt fairly quickly to help it add a little more of the spaghetti water. If the mixture becomes to thick add more water. Leave to marinate on a low heat for a minute or two, taking care to stir every now and then to ensure it doesn't stick to the bottom - Then Serve!
I apologise if this recipe, or something quite similar, has already been posted. I haven't looked through the 150+ posts to check. This is how I cook my paella from a recipe I found online. Ingredients 300g long grain rice 1l hot chicken or fish stock (this can be made by adding stock cubes to boiling water and takes about 15 minutes to make) Teaspoon of Paprika 400g seafood mix (can use frozen as long as defrosted first) 1tbsp olive oil ***You can also add 1 sliced leek 200g peas 110g sliced chorizo ***You can also use Tumeric instead of Paprika Method 1. Using a deep frying heat the oil. Add leeks and chorizo if chosen. Stir in the paprika (or tumeric) and rice until coated by the oil then add the stock. Bring to the boil, then simmer for 15 minutes, stirring occasionally. 2. If using peas tip them in and cook for 5 minutes. For the final 2 minutes (or until the rice is cooked) put in the seafood to heat through. Check for seasoning and then serve straight away. I do find with this recipe that, during the 15 minutes of stirring ocassionally, you only need to stir once after 5 minutes and then after about 10 minutes most of the stock will be soaked into the rice so a lot mroe stirring is needed. Otherwise, this is very easy to make and you can add different meat to it.
I've just joined Dooyoo but I'm going to write a few of my own recipes when I get the time. I'm a student so I always look for relatively cheap recipes that still provide a good balance of protein, carbs and vegetables. I really love making paella because for something so simple, it always turns out delicious. Plus I find that you can adapt a basic recipe to include whatever ingredients you happen to have leftover from your last meal or that you can find in the reduced section of the supermarket. And that's what this recipe is about - giving a framework for ideas of ingredients that will work in a paella - but don't feel restricted by what I mention here - try out your own ideas too! Ingredients: Carbs: - Risotto or paella rice (they're very similar so just use whichever you can get hold of) - You can also simply use long grain rice too (but you won't get the same, lovely, creamy texture at the end) Protein: - Chicken (you could also used cooked chicken and add it in near the end of cooking) - Bacon - Chorizo (my favourite!) - Filleted fish: monkfish, haddock, mullet etc. (smoked fish also works really well) - Seafood: prawns, mussels, squid etc. - Rabbit (I had a rabbit paella while I was out in Malta and it was amazing - it's not as easy to find here but if you can get it, it's well worth it) Vegetables: - Onions: red or brown - Red peppers - Peas - Carrots - Tinned beans (traditionally butter beans are used and they are definitely my favourite, but cannelini beans or similar would also work) - Garlic - Chilli - Sweetcorn (I didn't think this would work, but I tried it for my little sister as it's basically the only vegetable she will eat, and it worked surprisingly well) - Tomatoes Cooking liquid: - Stock (preferably chicken, but vegetable will work) - Oil for frying - Cider (I find a relatively dry cider works best) - White wine - Lemon juice - Single cream/ milk/ hard cheese (not essential, but I like something to add at the end to help give it a rich, creamy texture and flavour) Herbs/ spices: - Paprika (the most important spice for that traditional paella flavour) - Saffron (expensive but gives a wonderful flavour and colour) - Turmeric (an alternative to saffron if you haven't got/ can't afford it) - Salt and pepper - Chilli powder, if you like it spicy - Dried herbs (almost any will work - oregano, thyme, sage, parsley etc) - Fresh herbs (not essential, but good for a garnish) Method: 1. Cut meat into bitesize pieces and fry in oil until nearly cooked. Remove from the pan with a slotted spoon and keep to one side. Repeat with the filleted fish (if using) 2. Dice vegetables fry on a low heat in the same pan until the vegetables are lightly cooked. Add spices to the pan. 3. Add rice to the pan (I allow 100g of rice per person) and stir to coat it in the oil. Add the dried herbs and a small amount of the cooking liquid (I normally add the alcohol first if I am using it to give it longer for the alcohol to boil off completely) 4. Return the meat to the pan, as well as any seafood (if using). This is also when I would add tinned beans if I was using them 5. The rice will absorb the liquid as it cooks. Keep adding more liquid a little at a time and stirring the paella regularly until the the rice is cooked. 6. Return the filleted fish to the pan a few minutes before the rice is completely cooked, to avoid overcooking it 7. When the rice is cooked, add a small amount of milk/ cream/ cheese and stir through the paella for a minute or two 8. To serve, top with chopped fresh herbs and grated Parmesan There you go, it's as easy as that! The key things are to taste the paella regularly to get the rice properly cooked and the seasoning right, and to remember that different ingredients will take different amounts of time to cook - for example, meats will take significantly longer to cook than fish. So have a look in your cupboards to see if you could make a paella today.
A couple of year ago a friend and I booked a self catering cottage in the Cotswolds. We just wanted a quiet few days away as we both had leave but did not want to spend half of it travelling and waiting in airports. We were quite isolated so on the first day went to stock up. She said that as it was cold she would get the ingredients for a quick meal her Auntie used to make for her. She bought rice, onions, eggs and a tin of creamed mushrooms. That night we had what I thought was the nicest - and quickest meal we had that week. The rice is boiled and when cooked placed into a pan. While it is cooking the onions are fried and the eggs scrambled. Then they are all mixed together and placed on the plate in the shape of a ring leaving a space of about 4 inches in the middle of the plate. This is where the heated creamed mushrooms go. Not only was this a really cheap meal, but quick to do and really welcome on a cold night. I have made this many times since I came home and can't think of a time I have not enjoyed it. The rice took about 20 minutes to cook -this takes much less time to do at home as we pre cook and freeze rice and the same goes for the onions so they only need a few minutes to reheat. Scrambling an egg and heating creamed mushrooms takes no time at all so I can be sitting eating my meal 10 minutes after I started it. I have tried a slight variation when we ran out of creamed mushrooms and that was to use fresh mushrooms and put them in a curry sauce and while it was OK it is not a patch on the original. As a vegetarian I would not add anything meaty to the rice, but my friend does sometimes add chicken and sweetcorn to the rice or bits of bacon to the creamed mushrooms. I can't give a calorie count for this as amounts of each item would come into play. If you do want to cut down the onions can be boiled in the microwave and then just have a bit of oil added in a pan and eggs can be done in the microwave with minimal butter and milk. All in all a quick and easy dish that is great for a cold night and you want something a little bit different.
I've had this recipe for so long that I can't actually remember where it came from. It was a firm family favourite in our house when we were growing up and one that featured regularly on our dinner table. I now make it at least once a fortnight as it's quick, easy, uses only a handful of ingredients and is fairly economical if you shop savvy! Although chicken can be quite expensive nowadays the thighs used in this recipe are usually cheaper than buying breasts, although if all I have in my freezer at the time is chicken breasts then that's what I use. My local independent supermarket does a meat deal where you can buy either 3 packs for £10 (which is common in most supermarkets now) or 5 packs for £15, which means that a pack of chicken breasts costs me just £3 each. Once you've bought your chicken most of the other ingredients are store cupboard ones and so it really does work out to be a good value meal if you're a family of four, or an evening meal with enough leftovers for lunch the next day if there's just the two of you. I often bulk it up a bit by adding more rice and peas and it then gives us enough leftovers for two days worth of lunch - bargain! Ingredients (for 4 people): 4 x chicken thighs, cut into thin strips 1 tbsp olive oil 1 onion, chopped 1/2 tsp chilli powder (adjust to your tastes in spicyness!) 350g long grain rice 1 pint chicken stock 295g can condensed mushroom soup 100g frozen peas Method: Heat oil in a large pan (I usually use my wok) and fry the chick for 3-4 minutes until lightly brownd. Add the onion and fry for another 5 minutes or so until the onion is softened. Add the chilli powder and rice and cook for 1 minute, stirring continuously. Combine the chicken stock with the soup and pour into the pan, stirring well. Simmer uncovered for 25-30 minutes until rice is tender, stirring occasionally. Add frozen peas after 20 minutes and season with salt and black pepper to taste. And that's it...as easy as that! It really is a meal in itself, but if I'm making it when we have guests I'll do a side salad and possibly some garlic bread too, just to posh it up a bit, but if it's just the two of us we just have a nice big bowl of steaming risotto. Obviously if you add more rice to bulk it up then you also need to add more stock to ensure the rice cooks properly. The cost breakdown for the above to feed 4 people as I buy the ingredients is: 4 x chicken breasts £3.00 1 onion 19p 350g long grain rice 63p 2 x stock cubes 19p Can condensed soup 50p (I always stock up when on 3 for £1.50) 100g frozen peas 14p Total cost = £4.65 (I didn't include the oil or chilli powder as I think that's something every kitchen will have and the amounts used of both are minimal). So there you have one of our favourite mid-week meals. Quick, easy, tasty and at only £1.16 per person fairly cost-effective too. I'd love to hear your thoughts if you try it out :)
We eat quite a bit of pasta in our house and one of my favourite pasta dishes is pasta salad. Some may think it's a bit boring but I love it. We make more than one but that is only because people like different things. I find it is best if you use fusilli (I just like this pasta best) and if you use the tri coloured one then it adds more colour to the dish. I don't weigh or really measure the amount of pasta I just guess what is the right amount for the 4 of us (just estimate what you normally eat). The pasta needs cooking so I add it to a pan and then add boiling water, I also boil a couple of eggs. Whilst the pasta and eggs are cooking it is time to chop up some other things. You can decide yourself what you like to add and how much. I wash and chop lettuce, tomatoes, peppers, cucumber and sometimes red onion or spring onion. Grate some cheese and cut up some quorn deli meat (normally ham as we all like this). Sometimes I open a can of sweetcorn. I don't eat all the ingredients and neither do the girls but my husband does. (I don't like sweetcorn) Once the eggs have been boiled for 10 minutes I quickly empty the boiling water and place the pan under the cold tap and leave it running quite hard to quickly cool the eggs. This way there is no black near the yolk as they have been cooled quickly. I then chop the eggs, I also cool the pasta before adding the other ingredients (some I add later for individual taste). Everything gets mixed up and then some low fat mayonaise gets mixed in (it's nice if you add a fair bit so it isn't dry) and some black pepper. Sometimes garlic pepper gets mixed in as well but only a bit. For some reason this just tastes so good and it is fairly helathy as you have lots of salad in.
I started at University in September and moving out of my parents home meant that I had to start learning to cook. Living off a measly student loan also meant that I have to budget. This recipe is easy and best of all it's very cheap. The quantities given are for one serving but it can be easily adapted to feed more people. Ingredients 3 sausages 200g tinned chopped tomatoes 1 tablespoon of tomato puree 3oz pasta 1 clove of garlic Cheese 1 bag of crisps Method Chop the garlic into small pieces Cook the sausages in a pan, whilst simultaneously cooking the pasta in a separate pan Once cooked, chop the sausages and transfer to a casserole dish Add the pasta Add the tomatoes, tomato puree and garlic Grate some cheese over the top Break up the crisps and sprinkle over the cheese Bake on gas mark 5 for 15 minutes The final product is a delicious meal which can be enjoyed by everybody, and goes especially well with garlic bread. For a vegetarian version just use vegetarian sausages instead of meat ones.
Since moving in with my vegetarian cousin, I've opted to cut down on meat dishes, mainly out of respect. Although, she doesn't appear to mind if I have meat in the fridge, or cook it in the house, I figured that because her reasons are that of animal protection, it would be insensitive to just be bringing it into the house all the time. Therefore, I've had to find alternative recipe's to use up the dozens of vegetables in the fridge, get my 5 a day, and eat healthier all in one. I was hoping for some inches off as a result, but in fairness, I'm still picking during the day. Last night, we opted for a vegetable paella. It was very simple, we had all of the ingredients at hand, and it resulted in a tasty meal that both of us could enjoy and that wouldn't make me feel hungry or that I'm missing something in my diet. Ingriedients 2 teaspoons of cooking oil or 10 sprays of low cal spray 250g easy cook rice 1 green pepper 2 tomatoes 2 onions Half a mug of frozen peas 1 teaspoon of paprika ½ teaspoon of dried parsley 800 ml of vegetable stock Salt & Pepper 1. Fry up the onion for 2 minutes 2. Add the peppers and continue to fry until the mix is tender. 3. Make a nice well in the middle of the mix and add the chopped tomatoes 4. Pour on the paprika 5. Add the peas and shake around the pan for approximately a minute or 2. 6. Add the stock and the rice and mix well. 7. Allow to simmer for 20 minutes, stirring occasionally. 8. After 15 minutes of simmering, add the dried parsley, and salt & pepper to taste. There is also the option of adding saffron, which apparently makes the paella perfect. We opted not to do that, and what resulted was a nice tasty dish that wasn't too spicy, not too heavy on the stomach and had just enough calories to keep you on balance if you are trying to lose pounds. It was almost like a nice savoury rice, but one that you don't get from Asda in a 59 pence packet of garbage. The recipe was slightly moderated from one that I saw on the BBC website. For alternatives that include chicken, seafood, or other vegetables, BBC's Good Food guide is probably one of the best websites to choose from. Hope you get a chance to try this, and hope to get your feedback if and when you do.
Rice is great with sauce based dishes. I love a good curry and the more sauce to mop up the rice the better. However after trying to kick start a healthier approach recently and cutting a few calorific items from my diet I found rice to be too bland and it fell out of favour. I was determined not to slip and so started experimenting with a few different bits and bobs and below is a simple recipe to pep up a steady staple without racking up the calories. Prep time: 15 mins approx Cook Time: 15 mins (with a Rice Cooker) Ingredients (based on 2 people in my experience) 1 cup of Basmati Rice (the cup I use is about 200ml) 2 cups of water (400ml using the same cup I used for the rice) 1 small/medium onion (finely chopped) 3 Garlic gloves (through a garlic press ideally) 1 ½ teaspoons of crushed chilli ½ teaspoon of salt (reduced sodium for those watching their intake) 1 teaspoon of black pepper ½ teaspoon of basil 2 tablespoons of Dark Soy Sauce How you cook your rice is purely up to you however I've always struggled weighing and measuring to cook rice properly therefore the above is based on using a rice cooker so..... Basically I throw all the ingredients cold into the rice cooker cold with the exception of the soy sauce. Stir it to mix and leave to infuse for 5 - 10 minutes. Turn on your rice cooker. About half way through the cooking process I give a stir to make sure the flavours are as evenly distributed hen leave until the cooker lets you know that it's cooked. At this point I add the Soy Sauce and stir through and let rest for a couple of minutes. Serve up as it is or I like to break up steamed salmon fillets and mix in too. Enjoy!
This could be classed as a meat recipe or a pasta recipe. However, the only way to serve these meatballs is with pasta, so I have classed it as a pasta dish. I love food, love cooking, and especially love rich Italian food. I think these meatballs are a real crowd pleaser. This recipe should feed 4 comfortably: Ingredients: - 500g of dried pasta (ideally linguine, tagliatelle, or spaghetti) The meatballs: - 500g of lean beef steak mince - 3 large spring onions or half an onion (finely chopped) - 2 cloves of garlic (finely chopped) - Dried Oregano - Salt and Pepper - A slice of dry/stale crusty bread - Fresh parmesan cheese - A little flour - 1 egg, beaten The sauce: - A selection of vegetables (pepper, courgette, mushroom is best) - 3 large spring onions or half an onion - 2 cloves of garlic - 1 litre of chicken stock (stock cubes are fine) - 3-4 500g cartons of passata - Medium glass of red wine (Chianti works well) - Dried Oregano - Fresh Basil Instructions: - In a mixing bowl, combine the steak mince, onions, garlic, herbs and seasoning and mix well. - Use a grater to make breadcrumbs from the stale bread, then add the egg and mix thoroughly again. - Season with salt and pepper, and a good helping of finely-grated parmesan cheese - mix again - For the sauce, fry the onion and garlic in a little oil in your saucepan, and preheat the oven to a high heat. - Add the mixed vegetables and fry those too, then add some Oregano. - After about 5 mins, add the glass of red wine and bubble gently for a couple of minutes. - Add the chicken stock, and then the passata, and bring the mixture to the boil - Tear up about 10-15 basil leaves and add them to the sauce, and keep it simmering gently on the hob - In a frying pan, heat a little olive oil and keep a medium heat - Dust a patch of your work surface in flour, break up small pieces of the meatball mixture, and roll them in the flour to create a firm ball. (Size is up to you - I am greedy and go for golf ball size, but you may want to make them smaller - you should be able to make between 20 and 30 meatballs with the mixture.) - Once you have rolled 4 meatballs, pop them in the frying pan and let them sizzle gently while you roll the next 4, making sure to roll them around the pan as you go to brown them lightly all over. - When those are ready, put the first 4 meatballs into the sauce, and lightly sizzle the second 4. They should not be fully cooked when you add them to the sauce, allowing them to absorb some flavour and become more tender. - Repeat until all of your mixture is gone, and your sauce is full of balls. - Move the saucepan (with lid) into the preheated oven and let the sauce cook for at least 90 minutes, ideally 2 hours, until it is rich and thick. - Serve with the pasta of your choice (ideally Linguine or Tagliatelle) Enjoy!!!
This isn't Jambalaya in the strictest sense, but it's quick, easy, filling and very, very tasty. This is for 4 people. ***Ingredients*** 1 tbsp olive oil 2 chopped chicken breasts 1 diced onion 2 crushed garlic cloves 75g sliced chorizo 1 tbsp cajun seasoning 250g long grain rice 400g can plum tomatoes 350ml chicken stock 1 sliced red pepper... (I don't like pepper so I use 2 courgettes instead). ***Method*** - Heat the oil in a big pot - Add chicken and brown until golden - Remove chicken from the pot - Fry the onion until soft - Add pepper (or whatever veg you want), garlic, chorizo, cajun seasoning and cook for 5 minutes - Put chicken back in, along with the tomatoes, stock, and rice - Simmer for around 25 minutes ...The rice will absorb all the liquid. A quick stir will mix the ingredients up nicely. It tastes spicy and is very filling. It's perfect for cold winter days, and provided you don't use too much chorizo, it is fairly healthy too. I have added butternut squash to this recipe before and it tasted really nice. Enjoy!
I have very recently discovered this myself and it is definitely my new favourite dish. The sauce is extremely light and not 'soupy' if that makes sense. Be careful with your lemon, too big and the lemon juice & zest will overpower the dish. Also, with the sundried tomatoes, I'd advise chopping up about 5 or 6 as again, they are such a strong flavour. Mascarpone is not the the healthiest cheese in the world, but the dish is devine, sometimes the extra cals are worth it. Full ingredients: 1 cup of mascarpone (I use American style 'cups', however it translates to about 200grams) 2 cloves of garlic, minced (if like me you hate faffing with garlic, M&S do a fab minced garlic jar, in a little vinegar (which dissolves and doesn't impact the taste. It's about £1.99.) 1 teaspoon of pre-minced garlic = 1 clove. 1/3 cup sundried tomatoes A couple of good handuls of spinach 500gram of linguine zest & juice of 1 lemon (try a small to medium size lemon) a little olive oil 3 chicken breast, cut into small strips salt and pepper to season. Method: Heat the oil in a wok/frying pan and add the chicken Meanwhile, boil water for your linguine and add the pasta to it. You can salt the water, depends on your taste Once the chicken is sealed, and the garlic. In a bowl, whisk the mascarpone, lemon zest & juice, and some salt/pepper if you wish, until mixed and creamy. You want the pasta to be cooked al dente, but remove it about 2 mins before you would normally. Drain the pasta, retaining a cup of the water. In a pot, chuck everything but the water in - your mascarpone mix, the chicken, the pasta, tomatoes, spinach. Cook on a high heat for 2 mins until piping hot. If you wish, you can add some of the pasta water to thin out the sauce. I tend to use about 1/4 of a cup. Serve immediately and can be topped with parmesan if desired. You could also add croutons. This is a firm favourite in our house, I hope someone else enjoys it! From prep to plate is less than 30 minutes.
It is not a secret that, as a student, money is tight and pasta & tomato sauce is something you love because its cheap but hate because it gets boring very, very quickly. Having been a student for 2 years now I know my way around all kinds of pasta dishes and can prepare dinner for two people for 80pence. The typical Tesco Value pasta, Tesco Value chopped tomatoes, half an onion and a bit of garlic might be cheap but I really cannot eat it more than once a week. With pure desperation and some plain and simple luck these following dishes made in in our dinner rotation. The most important qualities are: you do not have to be an expert chef, they are cheap and they are tasty. Read on for the insight into a student kitchen of value meals but surprisingly delicious pasta! - - - - Tuna Pasta Bake - - - - What you need for this dish can be found at every supermarket and should not cost more than 1£ per person. It is one of my favourite dishes because a) I do love pesto and b) the tuna is a more healthy option than meat. For two people you need: 400g of pasta 1 small jar of red pesto 1 tin of tuna 1 small tin of black olives cheese for baking Boil the pasta in salt water until al dente - which is soft but still firm when you bite on it - and set aside. For the sauce drain the tuna and fry for a couple of minutes until it starts to crisp a bit. Add the chopped olives and the red pesto. Simply stir until heated and mix with the pasta. The dish itself can be eaten like this or placed into an oven proof dish and baked with a cheese topping. The tuna pasta bake fulfils most of mu food criteria, it is very easy to make and with 1£ per person quite cheap. With the different varieties of pesto available you can mix up the base that you use. Personally I think green pesto and tuna does not mix to well but the walnut version one can get at Tesco is delicious! It is quite a homely dish that works well as comfort food and can easily be prepared for loads of people. Enjoy! - - - - Cold pasta salad - - - - - This is my absolute favourite dish and I could not get enough of it in Italy. The flavours of the olive oil, the sweet cherry tomatoes and the garlic just remind you of those sunny places in warm countries that you would love to live in for the rest of your live! Serves two. For the sauce you need: 1 punnet of cherry tomatoes 1 a small bits of garlic 1 red onion Olive oil Balsamic vinegar Salt Basil The preparation is fairly simple. Just half the cherry tomatoes and place in a big salad bowl. Add olive oil and the vinegar. Personally I prefer balsamic but you can use malt vinegar instead as well. Now chop the onion and the garlic very, very thinly or use one of these kitchen slicers for extra speed. Add to the tomatoes with chopped basil and refine with salt to taste. By now the sauce should taste like a tasty, Italian tomato salad. Cover the bowl with cling film and place in the fridge for at least 1 hours. 2 hours should usually do the trick quite well. In the mean time boil the pasta in salt water; short pasta sorts are better than spaghetti for this dish. Once the pasta is cooked al dente drain and set aside to cool down. Sufficiently cooled down simply add to the tomatoes and stir thoroughly. The different flavours go very well with each other and create a super tasty dish suitable for vegetarians. It is not the cheapest but one could substitute the cheer with normal tomatoes and use malt vinegar instead of balsamic. The one thing were I would never safe money on is good quality olive oil - it is the heart and soul of most pasta dishes! Enjoy!
Pasta is a type of food made from the flour of certain grains mixed with water and/or eggs, which is then kneaded and formed into various shapes, and boiled prior to consumption. While the name comes from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. More frequently, the term maccheroni (macaroni in English) is used for the same products, especially when in combination with cheese. Rice is cooked by boiling or steaming. It can be cooked in just enough water to cook it through, or it can be cooked in a large quantity of water which is drained before serving. Electric rice cookers, which are popular in Asia and Latin America, simplify the process of cooking rice. Rice may also be made into rice porridge by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is very easy to digest, so it is especially suitable for the sick. Rice may be soaked prior to cooking. Soaked rice cooks faster. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. In some culinary traditions, especially those of Latin America, Italy, and Turkey dry rice grains are fried in oil before cooking in water.