This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well. Chicken with Rataouille and Risoni 1 large eggplant, cut into 2.5cm pieces 2 large zucchinis, thickly sliced 1 red capsicum, halved, thickly sliced …
![IMG_1208[1]](http://uforicfood.com/wp-content/uploads/2011/10/IMG_12081.jpg)
I’ve been making meatballs for years now – but have never been completely happy with the results – until now. I have tried lots of different recipes – but it was advice from my beautiful Italian friend Laura which was the clincher. She told me her secret to awesome meatballs …
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
Food that is full of flavour, but quick and kind on the budget – that’s exactly the thing I love to eat mid-week and this pasta dish is perfect.
First, lets talk flavour – olives, pancetta (or bacon is a fine alternative) are an awesome combo accompanied by tomatoes and some nice fresh basil. No basil in the house? Parsley is fine too, or even some baby spinach leaves.
The best thing about this is it’s something everyone can whip together as long as you have some form of pasta in the cupboard, tomatoes (canned or fresh), some form of bacony meat (pancetta, bacon, even some ham or salami would work really well) and some fresh herbs or other greenery. Even the olives are optional – although I think they are the highlight of this dish. I used huge green pitted olives which I sliced – but you could use kalamata olives, or even black ones – whatever is handy.
As for price and time – I think you can see it’s not something that’s going to take ages to cook – including prep, absolutely no more than 20 minutes. There’s very few ingredients and flexibility to use up what you have in the fridge – so in the cost stakes, it’s very economical too.
Ok, enough convincing – more recipe writing! <a href="”> Read More…
My family have always been a great lover of garlic prawns – my mum always used to cook them in a garlicy, buttery cream sauce. I have made them this way for years and I still love them like this to this day. However, I have also tried lots of …
As we approach the final leg of The Inspiration Challenge – I realised that I haven’t provided a recipe for my all-time favourite seafood – mussels! I have discussed them on the blog before – and the steps you need to take to prepare them. But, it never hurts to …
It’s Day 17 of The Inspiration Challenge and there was no way I was going to go through and post 30 recipes without revisiting a very early post on the blog – and, I am so proud to say, the second most popular thus far – Matt’s meatlovers pasta. He has …
Welcome to Day 15 of The Inspiration Challenge and the official half-way point of the challenge. YAY!! When I first came up with the idea to blog about 30 recipes in 30 days – well, I was so excited because I do like a good challenge and wanted to jump …
When I was watching famous home cook Giada De Laurentiis cook “marinara sauce” on the Lifestyle Food channel recently I was left extremely puzzled. Where was the seafood? “Marinara” comes from the word “marine” – am I going mad? So, I went where everyone goes to get the answers to their questions – …
Anyone who knows me well, knows I am a mad St Kilda fan (we are talking Australian Rules Football, for my overseas readers) While this week I hoped to have been basking in the light of a grand final win – shockingly, and making football history – St Kilda drew …
Mussels, without a shadow of a doubt – are my absolute favourite seafood. They are full of glorious, meaty flavour. I love how they sound as you swish them around in a pan, the clickity clack as the shells hit the edges. They look wonderful too – the shells all …