| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Sami | Ready, Steady, Cook 2 | 1 | servings |
INGREDIENTS
| 100 | g | Spaghetti |
| 15 | ml | Olive oil |
| 250 | g | Minced beef |
| 1 | Clove garlic; crushed | |
| 1 | 400 gram tin tomatoes | |
| 1 | Bay Leaf | |
| 150 | ml | Red wine |
| 5 | ml | Balsamic vinegar |
| 15 | g | Basil |
| 45 | ml | Olive oil |
| 1 | Clove garlic; roughly chopped | |
| 1 | Wedge lemon; roughly chopped | |
| 100 | g | Spaghetti |
| 30 | g | Butter |
| 100 | g | Minced Beef |
| 50 | g | Mushrooms; finely chopped |
| 1 | Pinches ground coriander | |
| 1 | Pinches turmeric | |
| 1 | Egg; beaten | |
| 75 | g | Breadcrumbs |
| 60 | ml | Olive oil |
| 1/2 | Lemon; Juice of | |
| 15 | ml | Chopped basil |
| 15 | ml | Chopped parsley |
| 30 | g | Milk chocolate |
| 30 | g | Butter |
| 6 | Digestive biscuits; crumbed | |
| 150 | ml | Double cream |
| 100 | ml | Natural yogurt |
| 1 | 200 gram Tin Sliced Peaches |
INSTRUCTIONS
SOUP PISTOU PATTIES AND PASTA DESSERT SOUP: 1 Cook the spaghetti in a large pan of boiling water until tender. Heat the oil in a large pan, add the meat and garlic and fry until the meat is lightly browned. 2 Add the tomatoes, bay leaf, wine, vinegar and 150ml/ 3/4 pt water, bring to the boil and simmer for 10-12 minutes. Chop the cooked pasta and add to the pan. Season and serve with the pistou. PISTOU: 1 Blitz all the ingredients together in a small processor. Season and serve. PATTIES AND PASTA: 1 Cook the pasta in a pan of boiling water until tender. Melt the butter in a shallow pan and fry the meat and mushrooms until brown. Put the meat in a bowl and mix in the egg and spices. 2 Add enough breadcrumbs to bring the mix together and shape into patties. Heat 15ml/1tbsp oil and fry the patties until cooked. Combine the remaining oil, lemon juice and chopped herbs with the cooked pasta. Serve. DESSERT: 1 Melt the chocolate in a bowl over a pan of hot water and stir in the butter until melted. Take off the heat and stir in the biscuit crumbs. 2 Place two 4" rings on a tray lined with greaseproof paper. Fill the base of each ring with the biscuit mix. Lightly whip the cream and fold in the yogurt. 3 Spoon the cream mixture onto the biscuit base and freeze for 5-10 minutes. Remove the rings and serve topped with the peaches. Converted by MC_Buster. Per serving: 2710 Calories (kcal); 177g Total Fat; (59% calories from fat); 43g Protein; 233g Carbohydrate; 325mg Cholesterol; 733mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 2 Fruit; 34 Fat; 1 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
A Message from our Provider:
“How can a moral wrong be a civil right?”