This is pasta week.
Mac and cheese bundt style
3/4 C cheese Doritos, blitzed to a fine crumb
2-1/2 C macaroni
2 TBS butter
2 TBS plain flour
2-1/4 C milk
1 C cheddar, grated
2 C Parmesan
2 whole eggs
2 C mozzarella, sliced
1/2 C mozzarella, grated
Grease a bundt tin with a generous amount of butter and then add most of crushed Doritos, reserving a handful for later. Move tin around so that they stick to butter and coat the whole inside of tin. Set aside. Cook macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
Preheat oven to 350 degrees. Melt butter over a medium heat in a large saucepan. Add flour and stir to form a roux, cooking for a few minutes. Gradually whisk in milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce. Remove sauce from stove, add cheddar and parmesan and stir until it is well combined and melted. Take off heat and then add eggs and stir to combine. Add macaroni to sauce and mix well. Transfer half to bundt tin and press down well. Add slices of grated mozzarella around entire bundt tin and then top with remaining pasta and sauce.
Pack down and flatten with a spatula and then sprinkle more mozzarella and Doritos and place dish in oven for 25-30 minutes. Cook until cheese is browned and bubbling. Cool for 10-15 minutes and then remove tin and serve in slices.
Spaghetti pasta salad
1 lb. thin spaghetti
2 TBS kosher salt
2 cucumbers quartered and sliced
1 red bell pepper seeded and chopped
1/2 red onion thinly sliced
10 oz. cherry tomatoes halved
8 oz. mini pepperoni
1 4-oz. can sliced black olives, drained
1/2 C grated Parmesan cheese or pecorino Romano
1 C extra virgin olive oil
1/2 C red wine vinegar
2 TBS Italian seasoning
2 tsp. sugar
1 garlic clove pressed or finely minced
1 tsp. kosher salt
1 tsp. freshly ground black pepper
Cook spaghetti according to package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add spaghetti to a large bowl with cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese. In a pint jar with a lid, add olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over spaghetti mixture and toss to coat. Add more Parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.
1 TBS oil of choice
1 onion, finely chopped
2 cloves garlic, crushed
4 C beef, minced
1 can chopped tomato
3 TBS Worcestershire Sauce
1 tsp. mixed dried herbs
salt & pepper to taste
12 lasagne pasta sheets
1 tub ricotta cheese
1 to 1½ C grated mozzarella
fresh basil to serve
Pre-heat oven to 350 degrees and grease a 12-hole muffin tin well. Heat a large saucepan over medium heat. Add oil, onion and garlic and sauté for 5 minutes until onions are soft and translucent. Add beef mince with herbs and seasoning. Cook on a medium-high heat until well browned. Add canned chopped tomatoes along with Worcestershire sauce. Bring bolognese to a gentle simmer, stirring occasionally, until you have a thick, rich sauce, about 20 minutes. Season to taste.
Bring a pot of salted water to a boil. Cook lasagne sheets until al denté, 5-7 minutes. Drain and drizzle with olive oil. Cut each pasta sheet in half so you now have 24 squares. Lay first pasta square into each muffin cup. Add two tablespoons of bolognese. Top each with a tablespoon of ricotta as well as some grated mozzarella. Repeat process by adding another pasta square, bolognese and ricotta, and finish off with more grated cheese. Bake lasagne cups in oven for 15-20 minutes or until golden and melted on top. Allow to cool for 5 minutes before serving. Garnish each lasagne cup with a fresh basil leaf.
She said, “If someone throws a stone at you, throw a flower at them. Oh yes, be sure to throw the flower pot with it.”
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