three

Spaghetti tossed with a creamy garlic and cheese sauce made of mozzarella, fontina, and freshly grated Parmesan.

Three Cheese and Garlic Spaghetti

spaghetti

unsalted butter

olive oil

garlic cloves,

heavy cream

fontina cheese

mozzarella cheese

Parmesan cheese

TBSP parsley

salt & pepper

Step 1

Cook spaghetti according to package directions. Drain the pasta and set aside reserving 1 cup of the pasta water.

Step 2

Melt the butter with the oil in a large saute pan over medium heat. Add the garlic to the pan and stir while cooking until fragrant, about 10 seconds. Stir the heavy cream into the pan and bring to a slight boil. Reduce heat to low and stir in the cheeses until melted and well combined.

Step 3

Take the pan off the heat and add the cooked spaghetti, toss to combine. Stir in reserved pasta water a little at a time until you reach a desired consistency. Stir in the fresh parsley and season with salt & freshly ground pepper.

Smoky chilli beans

Kidney beans, dried, beans

smoked chillies, ancho variety (Main)

water

Cumin seeds

Coriander seeds

Olive oil

Onions,

Garlic cloves, chopped

Tbsp Oregano leaves

Red chilli, finely chopped

⅕ kgs Tomatoes, chopped; tomatoes

Salt

Sugar

Ground black pepper

Coriander leaves, chopped, to garnish

Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans).

While beans are cooking, remove stems from dried smoked chillies and discard. Cover chillies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush with a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chilli, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chillies out of their soaking liquid, reserving the liquid. Chop finely and add to the tomato sauce with the soaking liquid and the drained cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 180C.

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with coriander.

'The Pot' pork and puha with steamed vegetables

kgs Pork bones (Main)

tsp Salt, for the pot

Bay leaves, (optional)

kg Puha, remove flowers, tarnished leaves, long stalks and rinse (Main)

Carrots, sliced

¼ Pumpkin, sliced

Kumara,

Potatoes, use small or gourmet potatoes

Put the pork bones and bay leaves in a large pot and drown them in cold water. Add the salt and bring to the boil with pot lid off.

Still with pot lid off, simmer very gently for an hour or so until the meat is falling off the bone.

Add puha to the pot. With pot lid on, simmer very gently for about 5-8 minutes. Turn element off, and allow puha to steam in the pot with the lid on for 5-10 minutes.

Before serving, gently turn puha over in the stock of the pot.

In another pot, steam or gently boil the vegetables with a teaspoon of salt until soft.

To serve, plate up and finish off by pouring a little of the stock water over the dish. Season to taste.

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Three Cheese and Garlic Spaghetti

Smoky chilli beans

'The Pot' pork and puha with steame...

Top 3 three recipes from across the web

The most viewed three recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Cheese and Garlic Spaghetti

Smoky chilli beans

'The Pot' pork and puha with steame...

The most viewed three recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine