Ingredients 150g/1.5 cups macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 500ml/3/4 pint milk (half litre) 50 - 120g/2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) Method First, make the cheese sauce.
Ingredients 200g pasta 1 medium leek 50g smoked salmon 100g mascarpone 1/4 tsp chili flakes Equipment large saucepan small frying pan Method This is a very easy, tasty and light dish. It is suitable for spaghetti, fettuccine or tagliatelle. You can make good use of cheaper smoked salmon offcuts for this.
Put your pasta on to cook in a large quantity of boiling, salted water. Check the packet for an estimated length of cooking time, and check yourself to ensure it doesn’t cook beyond al dente.
Ingredients 450g italian sausages 1 cup red wine 1/2 tin tomatoes (200g) 30ml/2 tbs double cream Optional 450g good British sausages 1 large clove garlic 1 tsp fennel seeds 1/2 tsp chili flakes Equipment medium saucepan spatula Method You really only need one (English size) sausage per person, if you want to adjust the recipe; two makes a very generous serving.
In a very little oil and a pan over a medium heat, crumble in the meat from the sausages (discard the skin).
Ingredients 30ml/2 tbs oil 1 tin tomatoes (400g) 1/2 onion 1 clove of garlic Equipment spatula medium sized saucepan Method This is a sauce mainly for pasta, but it works very well with all sorts of other dishes: on plain boiled rice, with chicken (plain grilled or breaded), fish, pork chops, or with burgers or meat loaf. I’ll start with the core basic recipe, and suggest a few variations.
Ingredients 1 small onion 250g beef mince 1 thick slice stale bread 1 tsp oregano 1 tsp chili flakes 2 cloves garlic 1 tbs tomato purée 2 tins tomatoes (800g) or 1 jar passata Equipment medium saucepan with lid Method Finely chop half the onion and slightly soften it in a little oil; about 5 minutes over low heat. At the end add one (finely chopped) clove of garlic, for about one minute.
450g italian sausages, or pork mince plus seasonings (fennel seed, onion, garlic)
450g beef mince
1 handful fresh breadcrumbs
1 handful grated parmesan
1 tbs chopped parsley
1 clove garlic
1 red chilli or 1 tsp crushed chilli
1 small onion
1 small carrot
1 stick celery
1 tsp dried herbs (oregano)
This is mainly taken directly from Marcella Hazan.
450g good quality steak mince 1 stick celery, chopped finely 1 medium onion, chopped finely 1 carrot, chopped finely 235ml/8 fl oz / 1 cup dry white wine 235ml/8 fl oz / 1 cup milk 1 tin tomatoes nutmeg, seasonings First fry the vegetables in a little cooking olive oil (about 1 tbs) over a low heat until soft.
Then, in a separate pan over a high heat, brown the mince in small batches.
Enough for a generous serving for one person.
300g/ 1.5 cup macaroni (half pint size) a dessertspoon plain white flour same quantity of unsalted butter; can use oil or other fat in a pinch 3/4 pint milk (half litre) 55 - 110g/ 2-4 oz cheese, grated (enough for 3-4 good sized handfuls) Equipment:
spoon spatula small and large saucepans small/medium Pyrex casserole/dish grater (you can use a potato peeler if stuck for one) First, make the cheese sauce.