Sausage And Pumpkin Leaf Pasta-Pasta De Salchicha Y Hoja de Calabaza

Wow… Its been a while…Sorry for the lack of posts fans… I was busy thinking up and trying new recipes as well as being rather busy… So here is a recipe that will warm you up through this chilly springtime,and can be made with leftovers and dried vegetables,like the Pumpkin Leaves. Use good quality sausages for the meal and experiment with herbs to add flavour.

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INGREDIENTS

SERVES 4-6 PEOPLE

6 Lincolnshire Sausages/Or Quorn Sausages,cooked and sliced
 Half a Leek,diced
Half a Cup of Green Peas

1/2 Teaspoon of Pimentón Dulce(Smoked Spanish Paprika),Coriander,Chilli,Black Pepper,Oregano.

2 Cups of Macaroni
1 Cup of Stock
1 Teaspoon of Cornflour
1/2 Cup of Dried Pumpkin Leaves-The dried pumpkin leaves can be found in an African Food Store. Simply rehydrate in hot water for 10 minutes and then rinse in cold water to eliminate grit.
If you grow pumpkins,or have access to fresh leaves,wash and chop,and cook as you would with curly kale.

METHOD

Firstly, fry the sausages until cooked, and then set them aside. Fry the onions and garlic for 5 minutes, then add the spices and fry for another 5 minutes. Add the cornflour and stock, and then the pumpkin leaves.

Cook for 10-15 minutes, or until tender if using fresh leaves. If using dried ones, cook until they are not chewy and are tender.. This may take upto 10 minutes extra to cook them. Add the peas during this time.

Boil the pasta, for the recommended time on the packet. Add the sausages, which should be sliced and warmed through.. Reduce the sauce if desired and serve hot. Enjoy!

Spicy Chorizo Gnocchi-Gnocchi Con Chorizo Picante

This is a simple recipe to make that takes less then 30 minutes to prepare and cook!

INGREDIENTS

2 Stalks of Celery, roughly chopped
Half an Onion chopped or sliced
1 Teaspoon  each of Dried Thyme and Marjoram
2 Cloves of Garlic crushed
2 Tablespoons of Sundried Tomato Paste
1 Packet of Fresh Gnocchi Pasta(This is a type of  pasta made from potato and flour..It has a dumpling like consistency.)
1-2 Birdseye Chillis, deseeded if desired
Half a Chorizo Ring/Stick sliced into small crescents, or diced if  preferred
Small drizzle of oil for frying 

METHOD

Chop the celery and onion, and crush the garlic. Fry all on a moderate heat, along with the herbs and chillis  for 10 minutes. Meanwhile, Boil the gnocchi according to the instructions. After this, add the chorizo, fry for 5 minutes and then add the tomato paste and a drop of water. Drain the pasta, and add to the chorizo mixture. Stir and when it has got to the right consistency, check seasoning(I did not add much salt due to the chorizo!) and then serve hot with grated parmesan,manchego, or cheddar cheese.

Spicy Pepper Macaroni Cheese(Vegan and Vegetarian)-Macaroni De Pimento Picante, Con Salsa De Queso(Vegan y Vegetariano)

A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With a vegan and vegetarian twist!!

INGREDIENTS

Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish.

300 grams of Vegetarian Cheeses of choice
Soya Milk (from half to 1 Carton, use as necessary.)
Grating of Nutmeg
3 Cloves of Garlic
2 Heaped Teaspoons of: Dried Parsley, Ground Coriander, Dried Marjoram, Cumin, Cayenne Pepper and Smoked Paprika(Pimentón Dulce).
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
Alpro Soya Cream
2-3 Tablespoons Mashed Potato Flakes/Flour
Small Amount of Soya Oil OR Olive Oil
*6-8 Rashers of Vegetarian Bacon chopped and fried until softened -For Vegans omit this, unless it is free from eggs. Replace this for Diced Aubergine.
2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste(You can use roasted peppers in jars!)
500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta OR Corn Pasta for those with Gluten Intolerance.

METHOD

Put the macaroni into boiling salted water, and boil for 10-15 minutes or until tender. Fry the vegetarian bacon until softened. Grate the cheese and peel garlic. Heat the soya oil. Add the garlic, parsley, marjoram, and nutmeg, and fry for a few minutes.

Add other seasonings, except the salt. Add the potato flakes and soya cream and milk. Add vegetarian cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste and vegetarian bacon(If allowed in your diet.)at the last few minutes of cooking time, and turn off the heat. Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 200 degrees for 15-20 minutes. Enjoy!!

Spicy Pepper Macaroni Cheese-Macaroni De Pimiento Picante Con Salsa De Queso

A very popular pasta dish which originally came from the U.S…And has been adapted to my specifications….With addition of bacon, and a roasted pepper paste…Yummy!!

INGREDIENTS

Serves 6-8 servings as a Main Course, or 8-10 as a Side Dish. You will need a large baking dish for this…Or use half the quantities!

Upto 300 grams of Cheddar Cheese
Grating of Nutmeg
3 Cloves of Garlic
2 Heaped Teaspoons of: Dried Parsley Dried Thyme,,Cumin and Smoked Paprika(Pimentón Dulce), Cayenne Pepper.
Salt and Black Pepper(Be careful with the salt due to the cheese and high salt content!)
1 Carton of Double Cream
1-2 Cups of Milk, you may need more to get the consistency right.
2-3 Tablespoons Mashed Potato Flakes/Flour
20-30 grams of Butter/Small Amount of Olive Oil
6-8 Rashers of Bacon/Or Half a Packet of Cooking Bacon(If you desire thicker bacon pieces), chopped and fried until softened 
2 Roasted Bell Peppers(I used Orange Bell Peppers), Skinned and blended to a smooth paste
500 grams (1 Packet) of Elbow Macaroni, or Spirali Pasta

METHOD

Put the macaroni  into boiling salted water, and boil for 10-15 minutes or until tender. Fry the bacon, until softened. Reserve the bacon for a moment. Grate the cheese and peel garlic. Melt the butter/the soya oil. Add the garlic, parsley and nutmeg, and fry for a few minutes. Add seasonings, except the salt. Add the potato flakes and double cream and milk. Add cheese and allow to melt for 5-10 minutes. The sauce should thicken and become creamy. Stir in the pepper paste at the last few minutes of cooking time, and turn off the heat. Check seasoning.  Drain the pasta, and place in a deep dish, pouring over the cheese sauce. Bake on 170 degrees for 15-20 minutes. Enjoy!!

Fish Pasta Bake

This is an easy and tasty pasta dish with a surprisingly light flavour.

    INGREDIENTS

2 Packets of Kippers,skinned,and flaked
Half A Packet of Conchigle Pasta(Shells)
Around 500-750mls Bechamel Sauce
1 Teaspoon of Oregano
150 grams Of Mature Cheddar Cheese and 1 Ball of Mozarella, grated
1 Tablespoon of Chives

    METHOD

Firstly, cook the pasta, and then rinse in cold water to stop it from cooking. Then,make the bechamel sauce according to instructions for both the milk intolerant recipe and the milk recipe. Add the chopped chives to the sauce and leave to stand for a little while.

Pour out some of the pasta into a Pyrex dish, and then sprinkle some of the fish flakes and then the sauce. Continue until all of the sauce, fish and pasta is used.

Grate the cheeses and sprinkle on top of the pasta. Bake for 15-20 minutes on 180 degrees, and serve with a green salad. Enjoy!!

Spicy Mexican Three Bean Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and mixed beans..

INGREDIENTS

1 Can Each Of: Pinto Beans,Black Eyed Peas, and White Kidney Beans
Zest of 1 Lime

A Small Bunch of Basil, and Oregano chopped

2 Tablespoons of Sundried Tomato Paste OR 6 Sundried Tomatoes
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, and garlic in a pan. Add the paprika,beans and other seasonings, except coriander. Blend the sundried tomatoes, with a little oil from the jar. Gently fry for 6  minutes, and add the tinned  and sundried tomato.Cook for around 10 minutes and add the chopped coriander at the last minute and the tequila if desired.

Make the bechamel sauce(See Tex-Mex Lasagna recipe), and grate the cheese. Layer white sauce, lasagna sheet, and beans. Keep layering until you reach the top. Be sure to leave enough white sauce to top the lasagna and sprinkle over cheese .

Cook for 30 minutes on 180 degrees,until golden and bubbling and the lasagna sheets are tender also. Serve with Salad or spring and mustard greens. Enjoy!!

Spicy Mexican Seafood Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and seafood..

INGREDIENTS

5  Pieces of Pollack, sliced or more if needed

150 grams of Cooked Mussels

2-3 Kippers, flaked into small pieces
Zest of 1 Lime
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, and garlic in a pan. Add the paprika,fish and other seasonings, except coriander.Gently fry for 6  minutes, and add the tinned tomatoes, and a splash(150 mls) of water and tequila, if using. Simmer for about 10 minutes. Make the bechamel sauce and grate the cheese.

Turn off the seafood mixture, and stir some chopped coriander and the lime zest. Leave to stand. Pour a layer of white sauce into a pyrex dish, pasta and seafood mixture. Layer until the seafood  mixture and white sauce are used. Sprinkle with cheese, and bake in an oven for 30 minutes or more on a low heat, when it should be golden brown and the pasta sheets should be tender.

Spicy Mexican Chicken Lasagne

This is another take on a lasagne, using a spicy tex-mex seasoning and chicken.. Spicy Mexican Chicken Lasagne(With Spinach Salad)

INGREDIENTS

5 Chicken Breasts sliced or more if needed
Zest of 1 Lime
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese, or more to taste
Salt and Black Pepper to taste

METHOD

Fry the onions, pepper, garlic and meat in a pan. Add the paprika, and other seasonings, except coriander. Fry for 10 minutes, and add the tinned tomatoes, and a splash(150 mls) of water and tequila, if using. Simmer for about 10 minutes. Make the bechamel sauce and grate the cheese.

Turn off the chicken mixture, and stir some chopped coriander and the lime zest. Leave to stand. Pour a layer of white sauce into a pyrex dish, pasta and meat mixture. Layer until the meat mixture and white sauce are used. Sprinkle with cheese, and bake in an oven for 30 minutes or more on a low heat, when it should be golden brown and the pasta sheets should be tender.

Seafood Spaghetti-Espaguetti De Mariscos

This is a quick and easy meal which can be cooked within 20 minutes! Seriously, I tell no lies..

INGREDIENTS

2 Cups of Prawns/Mussels/Squid
1 Onion chopped
2 Cloves of Garlic chopped
1 Tablespoon of Pimenton Picante(Hot Smoked Paprika)
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
A Teaspoon of Dried Sage
2 Bay Leaves
A Tablespoon of Tomato Paste
Half A Packet of Spaghetti
1 Cup Each of Sweetcorn and Garden Peas
Cooking Oil
Salt to taste

METHOD

Firstly, fry the onions, herbs and bay leaves for 5 minutes.

Add the paprikas,and then the vegetables. Fry for another 5 minutes. Add salt and water to cover. Leave to bubble and add the spaghetti, cooking the pasta according to the packet guidelines.

Add the squid,mussels or prawns and cook for 4 minutes or until the squid has become milky white and slightly firm. In the case of the mussels, until their shells open-If using cooked ones, until they are piping hot. For prawns, until they are very pink- if using frozen until they are piping hot.

When the time has elapsed, check seasoning, and reduce the sauce if needed. Add more water if it has evaporated and is not cooked to your liking. Serve hot with cheese sprinkled over, garlic bread and salad. This meal should serve four people. Enjoy!

Spicy “Chicken” Spaghetti-Espaguetis Con Proteina Vegetariano Formado Como Pollo

This is a quick and easy meal which can be cooked within 20 minutes! Seriously, I tell no lies..

INGREDIENTS

2 Cups of Quorn “Chicken” Pieces
1 Onion chopped
2 Cloves of Garlic chopped
1 Tablespoon of Pimenton Picante(Hot Smoked Paprika)
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
A Teaspoon of Dried Sage
2 Bay Leaves
A Tablespoon of Tomato Paste
Half A Packet of Spaghetti
1 Cup Each of Sweetcorn and Garden Peas
Cooking Oil
Salt to taste

METHOD

Firstly, fry the onions, herbs and bay leaves for 5 minutes.

Add the paprikas,and then the quorn and vegetables. Fry for another 5 minutes. Add salt and water to cover. Leave to bubble and add the spaghetti, cooking the pasta according to the packet guidelines. When the time has elapsed, check seasoning, and reduce the sauce if needed. Add more water if it has evaporated and is not cooked to your liking. Serve hot with cheese sprinkled over, garlic bread and salad. This meal should serve four people. Enjoy!