Tag Archives: pasta

Chicken Pasta Bake

23 Sep

Ingredients: (Serves 4)

350 g pasta (Penne, shells or similar)

380 g chicken (cooked or raw)

200 g  mushrooms (cut into quarters)

4 blocks (technical term) of frozen spinach/ half a bag of fresh

250 ml of cream

60 g cream cheese

1 tablespoon whole-grain mustard

3 cloves of garlic (crushed)

cheddar

 

This recipe was the product of a few factors last weekend. Leftover cooked chicken, a very cold evening and a desire to cook something incredibly straightforward. Bonus about this recipe is that it doesn’t create mountains of washing up.

 

Firstly heat your oven to 180 degrees Celsius.

 

In a large pot, bring salted water to the boil.  Add the pasta and cook until very al dente. If you are using frozen spinach, start thawing this out in a small pot with a tiny drop of water. When the spinach is cooked- drain all liquid from the pot.

 

I had to supplement the cooked chicken I had, so heat some olive oil in a pan and add the raw chicken, cut into small cubes/strips. After the chicken has sealed, add in the mushrooms and fry until the chicken is golden and cooked.

 

To the same pan add the cream, cream cheese, thawed/fresh spinach, garlic and mustard along with the leftover cooked chicken if you have any. Heat until it bubbles and is well combined. When the pasta is cooked sufficiently, drain it and return it to the pot. Add the sauce mixture to it and stir well until all is combined.

Spread into an oven dish and cover with a generous grating of cheddar. Bake for 25 minutes or until golden.

 

Enjoy.

 

On a side note- thanks to all who have subscribed. If you haven’t please do! I would really appreciate people sharing these recipes, tweeting  or telling friends and family- share the silver chicken word!

 

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Nice food guide

26 Aug

I recently came back from a short break in Nice. I had heard a lot about the beautiful climate and beaches, but what about the food?!

Everywhere you turn in Nice, there are (touristy) reminders that you are in Provence. Lavender and olives feature heavily as souvenirs, transformed into an impressive array of incarnations. I did happen upon one wonderful shop (http://www.alziari.com.fr) where the olive was highly celebrated from the oil to the wood. I bought a canister of their olive oil and it is truly incredible stuff. Here are some of the whole olives they had for sale, they had multiple varieties in a range of sauces and spices.

Apart from the influences from Provence, something I hadn’t thought of was of the Italian influences you can see on the menus in the town, owing to Nice’s proximity to the border. Pasta and pizza both feature heavily. Admittedly some of this is for feeding time at the tourist-zoo, but even in the restaurants off the beaten track, you can get some very good, authentic pizza.

Being on the coast there is a vast amount of seafood on the menus in Nice. This was dinner one of the nights. It was one of the biggest plates of pasta I have ever been served, and thoroughly delicious.

Another great spot in Nice’s old town is the Cours Saleya. It is a mish-mash of stalls selling various forms of art, trinkets, and most importantly is home to a lot of sea-food restaurants. As this is tourist-central, prices on the menus reflect that. However some of the seafood on offer is just wonderful. Dinner another night was this wonderful seafood platter. The oysters were the highlight for me, fresh and sweet.

As I had arrived late to the trip, my travelling companions were intent on dragging me to an ice-cream shop, which they assured me I would love. Little did I know what I was in for.

This is Fenocchio (http://www.fenocchio.fr). I overheard a local talking to what must have been a visiting friend, “This, is the main attraction of Nice.”

Over my few days in Nice, I frequented this place numerous times. You would need to, they have 94 flavours currently. 59 ice-cream and 35 different flavoured sorbets. They were incredible. They have all of the regular flavours one would expect, and then the rest! I had too many ‘favourites’ to start giving an in-depth analysis of each, but one that really stands out was the rhubarb sorbet. It was insanely good, and incredibly refreshing in the hot weather. There were some fantastic flavours on offer, but in addition it was also beautifully made ice-cream.

I will be back to Nice. Its mix of great food and even better weather is a winning combination. Plus I still have over eighty flavours to get through.

Prawn linguine with chilli and garlic

20 Aug

 

 

Ingredients:

olive oil

1 x red chilli

2 x cloves garlic

1 x tin chopped tomatoes

1 tablespoon of tomato purée

10 prawns (peeled and de-veined). Cooked or raw.

6 oz linguine

 

Start off by heating some salted water for the pasta. Then heat some olive oil in a big pot (I’ll explain later). To that add the finely chopped chilli and garlic. Add as much or as little chilli as you like according to personal preference/ strength of the chilli.

 

Once the garlic and chilli have gained some colour, add in the tin of chopped tomatoes and tomato purée. Throw your linguine into the boiling water at this stage. Let the sauce gently simmer while the linguine is cooking. About 5 mins before the linguine is ready, put your prawns into the sauce. If they are already cooked, you just need to warm them through. If they are raw, like mine were- cook until they have changed colour and cooked through, this does not take long. Flip them so both sides cook and are covered in the sauce.

 

While the linguine is still quite al dente- drain. Then add the linguine to the  sauce pot and toss so the pasta is evenly cooked. Much easier to do- if the pot is big!

Serve with a nice glass of red wine and some lightly toasted ciabatta. Equally you can heat a pan, with a little olive oil, and gently toast the ciabatta in that.

 

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