Tag Archives: recipe

Recipe: Spaghetti con Zucchine

Pasta con zucchine

Spaghetti con zucchine

A quick, simple, colourful and tasty spring treat, this easy Spaghetti con Zucchine is best enjoyed al dente and with a glass of dry, fruity young wine, red or white. Look out for varieties of yellow or stripey zucchini for added colour.

Ingredients: (serves 2)

  • 1 large courgette
  • 160g of dried spaghetti (try De Cecco or Garolfalo)
  • 1 large glug of Olive Oil
  • 3 fat cloves of garlic
  • 1 pinch of dried birds eye chilli flakes
  • 1 fistful of chopped flat leaf parsley
  • Grated Parmesan or Pecorino Romano

Bring a large, deep pot of salted water to the boil. Whilst you wait for it to boil, thinly slice the courgette and season. Heat the oil in a sautee pan, sweat the chopped garlic, chilli flakes and parsley, then drop in the courgette slices. Fry until the courgettes have started to brown, lower the heat. Drop the spaghetti into the boiling water. Cook to a minute less than indicated on the packet for al dente pasta. Add a spoonful of cooking water to the courgette pan as they cook to soften them.

Drain the pasta when cooked, tip the spaghetti into the cooked courgettes and toss to coat with the flavoured oil and courgettes. Serve with grated Parmesan.

Mince Pies 2010 – fat free

apple and walnut mince pies 2010

It’s my favourite time of year again, there’s a fattened goose in the fridge, oysters and gravadlax, smoked mackerel pate, salmon and blinis, champagne and a cheeseboard to die for… And of course mince pies! As you know I make my mince without fat or butter, perfect for vegetarians. I stoop to a teaspoon of marge if my binding doesn’t quite work out, but you’ll find it really not essential! Continue reading

Olive-Oil Lemon Cake

Who says I can't cook cake?

 

If I have to sit through the election TV debate tonight, I want a good hunk of sweet cake to indulge in to keep my bulls**t detector levels alert and my mood levels chipper. Continue reading

Beetroot Consommé

My French Foodie Bible

I absolutely adore game, from duck to venison, to wild boar to capon, to hare to partridge. I spent my childhood holidays among Devon farmers every summer who, alongside raising and slaughtering their own sheep, cows, hens and chickens, also went hunting to provide game for local butchers. Kids growing up on farms seem to have such a better understanding of and respect for good food, the proper treatment of livestock and animals, and a greater pride in local produce. Continue reading