July Recipe Challenge - Wk 3 pasta

 

 

This week I am cooking Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto from Simply Delicious

Pasta with Roasted Cherry Tomatoes, Ricotta and Pesto   

400g (14.11 ounces) cherry tomatoes

2tbsn Balsamic vinegar

1tbsn olive oil

1 tsp sugar

1/2 tsp salt

1/2 tsp black pepper
 

500g (17.64 ounces) pasta of your choice (I used spaghetti)

300g (10.58 ounces) Ricotta cheese, crumbled

4tbsn basil pesto thinned out with 2tsbn olive oil

• Pre-heat the oven to 220°c.
• Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
• Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
• Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
• Serve with extra Ricotta and basil pesto.

 

 

 

Verdict: I am a devoted lover of pesto pasta but I must admit that I wasn't a fan of the ricotta cheese, I normally make it with feta and it is much tastier.

 

 

Remember to link up with purple lips and perfect smiles to see what she's cooking up this week x

July Recipe Challenge - Wk 2 Fish

 

 

Simply Delicious - Creamy Salmon Courgette Linguini

Serves 4

1 punnet courgettes (about 300g (10.58 ounces)), sliced
2 garlic cloves, finely sliced
300ml (10.14 fluid ounces) Chicken/vegetable stock
3tbsn low fat cream cheese
2 tins Pink salmon
Juice of 1/2 lemon
Salt & black pepper to serve
500g (17.64 ounces) cooked linguini
Chopped chillies, grated pecorino and fresh italian parsley to serve. (I also julienned some courgettes to serve)

• In a large saucepan, fry the courgettes in some olive oil until the edges start to brown and they are starting to soften.
• Add the garlic and fry for another minute before adding the chicken stock and cream cheese. Allow to simmer gently for 5 minutes.
• Add the salmon, lemon juice and season to taste.
• Serve over the cooked linguini and top with some grated pecorino, sliced chillies and fresh parsley.

I made it to serve 2 so cut down on each ingredient. I also didn't have linguine so used spaghetti instead. I served mine on a bed of wilted baby spinach.

 

 

 

Link up with Purple Lips and Perfect Smiles to see what she cooked up this week.

July Recipe Challenge - Wk 1 Chicken

Simply Delicious - Chicken Curry Soup
 

 

Serves 4
1kg (2.2 pounds) chicken pieces, poached with skin and bones removed and meat shredded
1 large onion, finely chopped
2 large carrots, peeled and finely chopped
1 celery stalk, finely chopped
3 garlic cloves, crushed
1 tsp crushed ginger
1 tin chopped tomatoes
1 tbsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp turmeric
1/2 tsp each nutmeg and cloves
1 bay leaf
1 tsp crushed chillies / 1 red chilli, finely chopped (optional)
1 tsp sugar
1.5l chicken stock
100ml (3.38 fluid ounces) cream
salt & pepper to taste
Naan bread
4 cups flour
1/2 tsp Baking Powder
1 tsp Salt
1tbsn Sugar
1/2 cup milk
1 egg
4tbsn Oil
5 tbsn Melted Butter

1. In a large pot, fry the onion, carrots and celery in a bit of oil until soft and translucent.
2. Add the garlic and ginger and fry for another minute before adding the tomatoes and spices. Allow to cook for 2 minutes.
3. Add the sugar and stir into the spicy mixture.
4. Add the shredded chicken and stir to coat the chicken in all the spices and vegetables.
5. Carefully pour in the stock and allow the soup to come up to a simmer. Simmer gently for 10 minutes until the vegetables are cooked and the soup looks rich and fragrant.
6. Add the cream and season to taste. Serve with the Naan bread.
7. For the Naan bread,Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on)
8. Sift the flour, salt and baking powder into a large bowl.
9. Mix the sugar, milk, egg and 2 tbsn of the oil together.
10. Make a well in the centre of the flour mix and add the fluids.
11. Mix well and then turn onto a floured surface and knead well.
12. Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
13. Place back into the bowl, cover and leave to rest for 2-3 hours.
14. Divide into 8 balls, roll and shape into ovals with the palms of your hands.
15. Bake until puffed and brown.
16. Brush with melted butter the moment it comes out of the oven.

So this was the recipe I chose to try out this week. I left for overseas on Monday night so quickly tried to throw it together before I left and unfortunately didnt have time to make the naan. 

It came our very nice and from the bit I tested, tasted great. The hubs was lucky enough to have it for dinner on Monday night and even took some for lunch on Tuesday so it must have been good ;) 

Link up with Purple Lips and Perfect Smiles: July recipe a week challenge: http://purplelipsandperfectsmiles.blogspot.com/2013/06/july-recipe-week-challenge.html