Economy gastronomy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Spaghetti |
| 15 | millilitres | Olive oil |
| 250 | grams | Minced beef |
| 1 | Clove garlic; crushed | |
| 1 | 400 gram tin tomatoes | |
| 1 | Bay Leaf | |
| 150 | millilitres | Red wine |
| 5 | millilitres | Balsamic vinegar |
| 15 | grams | Basil |
| 45 | millilitres | Olive oil |
| 1 | Clove garlic; roughly chopped | |
| 1 | Wedge lemon; roughly chopped | |
| 100 | grams | Spaghetti |
| 30 | grams | Butter |
| 100 | grams | Minced Beef |
| 50 | grams | Mushrooms; finely chopped |
| 1 | Pinches ground coriander | |
| 1 | Pinches turmeric | |
| 1 | Egg; beaten | |
| 75 | grams | Breadcrumbs |
| 60 | millilitres | Olive oil |
| ½ | Lemon; Juice of | |
| 15 | millilitres | Chopped basil |
| 15 | millilitres | Chopped parsley |
| 30 | grams | Milk chocolate |
| 30 | grams | Butter |
| 6 | Digestive biscuits; crumbed | |
| 150 | millilitres | Double cream |
| 100 | millilitres | Natural yogurt |
| 1 | 200 gram Tin Sliced Peaches | |
Directions
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/ ¾ 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: 10½ 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.