| 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.
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