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Something magical happens when shallots and Swiss chard are sauteed and combined in a homemade creamy cheese sauce with pasta.

Creamy Pasta With Shallots And Swiss Chard

pasta, (cooked, drained, and set aside)

olive oil

(peeled,

black pepper

salt

butter

all-purpose flour

milk

cheddar cheese, (shredded)

parmesan cheese, (shredded)

bread crumbs

fresh parsley, (finely chopped)

Creamy Pasta with Shallots and Swiss Chard

Before you begin making the sauce, cook the pasta and drain well.  Set the pasta aside.

Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble.  Stir in the panko and continue to stir.  Cook the panko until it turns a golden brown.  Remove from heat, stir in the chopped parsley and set aside.

In a large skillet, over medium heat, add the olive oil and shallots.  Saute the shallots until they are a light golden brown.

Add the Swiss chard and stir into the shallots.  Add half of the salt and half of the black pepper.  Stir to combine and cook until the chard is wilted.

Remove the shallots and onions from the skillet and transfer to a glass bowl.  Set aside.

In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.

Next, pour in the milk and whisk until thickened.

Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.

Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Miso glazed fish

kg Fish fillet, thick,

Sake

Mirin

Tbsp White miso paste

Tbsp Sugar

Bring sake and mirin to the boil. Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool.

Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.

Remove fish from marinade and place skin side down on a hot, lightly oiled grill pan. Sear until the skin has darkened, turn the fillets over and finish in the oven under a hot grill, approx. 5-10 minutes. Alternatively, place the fish skin side down on a lightly oiled foil covered tray, and grill in a hot oven until deeply caramelised and flaky, 10-15 minutes.

Serve as a small plate with finely chopped pickled ginger or serve as a main with warm sushi rice and a Japanese salad (seaweed or baby kale with a sesame oil and rice wine vinegar dressing).

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Lemon juice

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Tbsp Extra virgin olive oil

Garlic clove, crushed

Salt

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Damper

g Butter

Self raising flour (Main)

Water

Preheat oven to 200 degC. Grate the butter into combined flour and salt, then rub with fingertips until mixture resembles breadcrumbs.

Make a well in the centre and pour in the water. Quickly mix the dough with a kitchen knife until it comes together.

Tip the dough out onto a lightly floured bench and knead for 2 minutes until smooth.

Shape into a 20cm-wide disc and place on a lined baking tray.

Using a sharp knife, mark the damper dough into quarters.

Bake for 30 minutes until your damper is golden and sounds hollow when tapped.

Louise cake slice

Caster sugar

tsp Vanilla essence/extract

Rice flour

Tapioca flour

almonds

Baking powder

Raspberry jam (Main)

Eggs

Desiccated coconut

Line a 17 x 27cm slice tin with nonstick baking paper with an overhang on all sides.

Place softened butter, sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.

Beat in egg then stir in flours, ground almonds and baking powder. Spread mixture evenly into the base of prepared tin. Spread jam over base mixture.

Prepare the topping in another bowl, beat egg whites only until soft peaks hold their shape.

Beat in sugar just to combine, then stir in desiccated coconut. Spread topping over the jam.

Bake for 35 minutes. Remove to cool in the tin, then holding baking paper by the edges, lift slice from baking tin. Slice into bars to serve.

La ensaladilla rusa es un clásico que siempre apetece, y más aún cuando los termómetros suben. Además, es un plato que puede prepararse fácil y rápidamente en casa

Ensaladilla de pulpo, una versión deliciosa para reencontrarte con este clásico

gr. de patatas

200 gr. de pulpo cocido

gr. de cebolla tierna

huevo

cs. de pepinillos picados

cs. de mahonesa (al gusto)

Pimentón de la Vera

Aceite de oliva

1. Cuece las patatas partiendo de agua fría con una pizca de sal unos 30 minutos o hasta que estén bien hechas (comprueba la cocción con un palillo). Mientras, cuece también el huevo 10 minutos y una vez listo refréscalo con agua fría.

2. Pela las patatas y, aún templadas, cháfalas con un tenedor y alíñalas con aceite de oliva. Añade el pulpo troceado (guarda algunos trozos para decorar), la cebolla cortada en brunoise, el huevo rallado y los pepinillos. Incorpora la mahonesa y remueve con cuidado. Prueba y corrige de sazón. Reserva en el frigorífico para enfriarla un poco.

3. Sirve la ensaladilla, espolvorea pimentón de la Vera y acompaña con los trozos de pulpo y unas alcaparras.

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

Top Tags

Creamy Pasta With Shallots And Swis...

How to make coddled egg

Smoky baked beans

Aubergine and chickpea curry

Miso glazed fish

Barbuto kale salad

Damper

Louise cake slice

Ensaladilla de pulpo, una versión d...

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