Pasta & Chickpea Soup

Pasta & Chickpea Soup

1 Onion

2 Celery Sticks

2 Carrots

4tbsp Oil

400g can of Chickpeas

200g can of Cannellini Beans

1/4pt Passata

120ml Water

2 1/2pt Vegetable Stock

7oz Dried Pasta

Handful of Parmesan, grated

1. Cook and drain the pasta, for half as long as according to the packet
2. Finely chop all the vegetables, and place with the oil in a large saucepan, and cook on a low heat for 5 to 7 minutes
3. Drain and rinse the chickpeas and beans, add these to the pan and cook for a further 5 minutes
4. Stir in the passata and water, then cook for another 3 miuntes
5. Add a third of the stock, and season if needed. Bring to the boil, cover and simmer for an hour, stirring occasionally.
6. Add the remaining stock & the pasta, bring to the boil again, stirring frequently
7. Lower the heat and simmer for the remainder of the pasta’s cooking time

Try adding paprika for another little something

“I’d much rather eat pasta and drink wine than be a size 0″

Pasta with Cherry Tomatoes and Asparagus

Pasta with Cherry Tomatoes and Asparagus

8oz Dried Pasta

10oz Cherry Tomatoes

6oz Asparagus Tips

2tbsp Oil

1. Cook and drain the pasta according to the packet, and stir in 1tbsp of the oil
2. Whilst the pasta is cooking, place the tomatoes in a single layer on a baking tray, slice the asparagus down the middle, brush with the rest of the oil
3. Grill on a medium heat, until the tomatoes are on the brink of collapse, and the asparagus is tender
4. Toss together the pasta and vegetables

Try adding a small handful of ripped basil, for a fuller flavour

“A world without tomatoes is like a string quartet without violins”

Penne with Cream & Cheese

Penne with Cream & Cheese

14oz Dry Penne

3 Egg Yolks

7tbsp Parmesan, grated

7oz Ricotta Cheese

4tbsp Double Cream

3tbsp Butter

Nutmeg, grated

1. Cook and drain the pasta, according to the packet
2. Mix the egg yolks and both cheeses together, add the cream, and mix well
3. Grate in some nutmeg and season with a sprinkling of salt & plenty of black pepper
4. Melt the butter in a large saucepan, over a medium heat, add the pasta, and stir to coat
5. Remove from the heat, and add the cheese sauce, making sure all the pasta is covered

For children, Try different shaped pastas, and a drop or two of food colouring, to liven up the meal

“Age is something that doesn’t matter, unless you are a cheese”

Meat Floddies

Meat Floddies – to use up leftover meat

for every 3 oz (85g) of cooked, chopped Meat;

1 large Potato, peeled & grated

1 Onion, peeled & grated

1 Egg, beaten

1oz (30g) Self Raising Flour

Oil

1. Mix together the potato and onion, then beat in the egg
2. Add the flour & meat, and mix well
3. Heat some oil in a heavy frying pan on a medium heat.
4. Make the meat mixture into reasonably sized patties, and fry them until brown on both sides

Try adding a pinch of mixed herbs, or some chilli, for a little extra something

“Heaven sends us good meat, but the devil sends us cooks”

Tumbet

Tumbet

2 large Onions, diced

1 large Aubergine, diced

3 Potatoes, scrubbed & diced

3 Courgettes, diced

2 Red Peppers, diced

6tbsp Oil

Two 425g cans of Chopped Tomatoes

1/2 head of Garlic, peeled & crushed

Handful of Parsley, chopped

1. Pre-heat oven to 180C/350F (160C/320F for a fan oven)
2. Mix all the raw vegetables, parsley and half of the garlic in a bowl, season, and toss to coat
3. Empty into a large, oven-proof dish, level off, season again and then pour over the oil
4. Mix together the remainder of the garlic and the chopped tomatoes, and pour this over the vegetables, making sure to coat everything evenly
5. Bake until the tomatoes are blackened at the edges, checking every half hour

This is the traditional Tumbet recipe, but you can try any vegetables you want!

“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”