| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Sami | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 100 | g | Spaghetti |
| 15 | Olive oil | |
| 250 | g | Minced beef |
| 1 | Clove garlic, crushed | |
| 1 | 400 gram tin tomatoes | |
| 1 | Bay Leaf | |
| 150 | Red wine | |
| 5 | Balsamic vinegar | |
| 15 | g | Basil |
| 45 | 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 | Olive oil | |
| 1/2 | Lemon, Juice of | |
| 15 | Chopped basil | |
| 15 | Chopped parsley | |
| 30 | g | Milk chocolate |
| 30 | g | Butter |
| 6 | Digestive biscuits, crumbed | |
| 150 | Double cream | |
| 100 | Natural yogurt | |
| 1 | 200 gram Tin Sliced Peaches | |
| Fat, 1 Other Carbohydrates |
INSTRUCTIONS
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; Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2635
Calories From Fat: 1227
Total Fat: 135.9g
Cholesterol: 577.5mg
Sodium: 1631.9mg
Potassium: 2978mg
Carbohydrates: 236.5g
Fiber: 24.8g
Sugar: 18.2g
Protein: 119.6g