Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

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Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry.  But here we go something for the last bit of summer……

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One of my Aunts Beets growing 🙂

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

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Enjoy xxx

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Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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Braised Oxtail Ragu with Pappardelle

Hola Folks,

Here is a new recipe…it’s been a while 😉

Braised Oxtail Ragu with Pappardelle

I love Oxtail, it is such an underused meat; yet one of the tastiest. It has a rich taste unlike any other and when cooked slowly just melts in your mouth.

I use to order this dish in an Italian restaurant in Hong Kong when I went on business trips, it was always one of my favourites.  This needs a few hours to cook but it is very simple and looks and tastes amazing when finished…

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Serves 4

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

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In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

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In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

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Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

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Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

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Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

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Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

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While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

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Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

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Enjoy & have a great week.

Love Lulu xxxx

PRINTER FRIENDLY OPTION

Braised Oxtail Ragu with Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_4094

by Lululemonandlace

Ingredients:

1 kilo oxtail

8 shallots peeled and halved

2 garlic cloves grated

1 Tbsp. red pesto

1 heap tsp paprika

1 tin good quality tomatoes

1 large glass red wine

2 heap tsp soft brown sugar

A handful fresh thyme

3 rosemary sprigs

2 bay leaves

1/2 Tbsp. runny honey

1 1/2 tsp sea salt

1 Tbsp. plain flour

Olive oil for frying

1 celery stick

1 carrot

Fresh lasagna sheets (I used a pack and a half)

(Extra virgin olive oil & Parmesan cheese to serve)

Method:

Heat the oven up to the highest setting.

In a plastic bag pop in the oxtail, flour and salt, shake the bag until all of the meat is coated. Set aside.

In a frying pan heat a little oil and soften the shallots, once nearly cooked add the garlic and cook for another minute.  Transfer this to an oven dish along with the thyme and rosemary sprigs and the bay leaves.

In the same pan add a little extra oil and brown the oxtail until golden on all sides.

Place these into the oven dish.

Tuck in the carrot and celery chunks.

Now keep the frying pan on the hob on high, pour in the wine to de-glaze the pan, scraping all the sides.  Then add the tin tomatoes, pesto, paprika and sugar.

Let this bubble away for  a few minutes then add to the oven dish, try to cover all of the meat.

I also added a little bit of water so that the liquid is about 1/3 of the way up the meat.

Cover with foil and place into the oven.  Cook on high for 20 minutes then turn down to 180 degrees and cook until the meat is tender.  This should take about 2 hours.

After this time, remove the foil and pop back into the oven on high for 15 minutes to get a good colour to the sauce and meat.

Once cooked remove from the oven, then carefully remove the oxtail from the ragu sauce onto a chopping board, then with a fork shred the meat away from the bone, discarding any bones or fat.  Set aside.

Back to the ragu; remove any sprigs of the herbs, the bay leaves, carrots and celery from the sauce, then place the oven dish straight onto the hob and let this bubble away on a gentle simmer. You can scrape it back into the frying pan if you like.  Drizzle in the honey, taste and check if it needs more salt.

While that is simmering away take the lasagna and cut into wide strips; about an inch wide.  Boil some salted water and place in the pasta and cook for around 5 minutes, or according to the instructions on the packet.

Drain your pasta but don’t throw away the pasta water, pour a couple of spoonfuls into the ragu to loosen it up.

Add the meat back into the ragu and mix well.

Mix the ragu into the pappardelle pasta, then drizzle with extra virgin olive oil.

Serve up with some thyme leaves sprinkled over the top and parmesan cheese.

Lulu xxx

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Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which  I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta.  As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.  I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤

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Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

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Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

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Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

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Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

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Enjoy xxx

I will be sharing new recipes soon 🙂

Lulu xx

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Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes.  Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ❤

Lulu xxx

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Lasagne 2 ways!!

hApPy HuMp DaY!!!

Last night I made two types of Lasagne, one full of cheese and bacon, the other is lactose free!!  Please take a look……

My Ultimate Lasagne

We had Spaghetti Bolognese on Monday and I made enough so that I could make Lasagne last night!!  Bolognese is my all-time favourite dish, ever since I was a kid I couldn’t get enough of it. Even though I love most foods this comforting dish is just the BEST!!!

This Lasagne is full of flavour and textures, it has my rich and tasty Bolognese in;

My Best Bolognese

I then add crispy bacon, mozzarella cheese sauce, extra mozzarella and red cheddar on top.  It’s nice to use the red cheese for colour and taste.

I lay the pasta sheets out so it holds the layers inside like a pie, that way it can be cut up easier and also the edges become crunchy and crispy whilst the inside oozes with cheese and sauce.

 

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Serves 4

Prep time 10-15 minutes

Cooking time 40-45 minutes

Ingredients:

Bolognese (If using leftovers, you can fill it out with more tomatoes and a little stock.)

https://lululemonandlace.com/recipes/pasta-risotto-and-gnocchi/my-best-bolognese/

500ml Milk

50g Butter

65g  Plain Flour

Fresh nutmeg just a grating

Lasagne pasta sheets x 1 box (you can use fresh, I like the crinkle edged sheets)

75g Red Cheddar grated

100g Mozzarella grated

8 rashers smoky bacon

Method:

Have everything grated and prepared and measured.

Cook the bacon, you can fry this but I prefer to grill it.  Cook until crispy then place onto kitchen paper to remove the extra oils then crumble into a bowl and set aside.

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Heat oven to 200 degrees.

If using leftovers reheat the Bolognese on low, adding any extra tomatoes or liquids.  I added some fresh grated tomatoes and a little water.

Take the pasta sheets and lay into a wide dish or deep baking tray in singles. Pour over boiling water, try to keep the layers separate as they stick to each other. Leave in the water for around 2/3 minutes or until they become flexible.  Set aside

To make the cheese sauce, melt the butter in a saucepan, once melted stir in the flour and cook for a few minutes stirring as you go.  Then whisk in the milk a little at a time, I usually make a roux with a little milk whisk to make it smooth then pour in the extra milk.

Keep the heat on med-high and keep whisking, the sauce should start to thicken.  Once it is like a double cream add halve of the mozzarella cheese, black pepper and the nutmeg.  Turn the heat off as you do not want this to be too thick.  Set aside.

Time to layer up!

Grease the oven dish you are using well so the pasta does not stick.  Then lay the sheet over the bottom they can slightly overlap.  Then place the sheets around the sides, you can cut these if you need to.

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Now spoon in the Bolognese, just enough to cover the base, the pour over a layer of the cheese sauce

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Then sprinkle over some bacon.

Carry on for 2 more layers starting with the pasta sheets. It might take you 1 more layer depending on the amount of sauce you have and the size of your dish.  But what you want is to get close to the top of the dish, leaving about 0.5cm.

The top layer is just the pasta then the cheese sauce, any extra bacon you have left and the grated leftover cheeses.  Season with cracked black pepper and drizzle with a little olive oil.  I also rubbed a little butter on the top edges of the pasta sheets that were not touching the sauce, you do not want these to burn.

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The smaller dish is a lactose free option see recipe above

Place in the oven for 40-45 minutes, until the cheese is melted and bubbling and the edges are browned.

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Don’t make the mistake of cutting into this straight away, wait another 20 minutes before even thinking about cutting into it, otherwise you will have a load of slop on your plate 😉

cover

cover 2

Lactose Free Lasagne

 

I made this lactose free option for my Aunt, it actually looked and tasted just as good as the real thing!  She was happy as she hadn’t been able to have lasagne for years because of the cheese.

Serves 4

Prep time 10-15 minutes

Cooking time 40-45 minutes

Ingredients:

Bolognese (If using leftovers, you can fill it out with more tomatoes and a little stock.)

https://lululemonandlace.com/recipes/pasta-risotto-and-gnocchi/my-best-bolognese/

500ml Soya Milk

50g dairy free margarine

65g Plain Flour

Fresh nutmeg just a grating

Lasagne pasta sheets x 1 box (you can use fresh, I like the crinkle edged sheets)

150g Lactose free cheese

8 rashers smoky bacon

Method:

Have everything grated and prepared and measured.

Cook the bacon, you can fry this but I prefer to grill it.  Cook until crispy then place onto kitchen paper to remove the extra oils then crumble into a bowl and set aside.

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Heat oven to 200 degrees.

If using leftovers reheat the Bolognese on low, adding any extra tomatoes or liquids.  I added some fresh grated tomatoes and a little water.

Take the pasta sheets and lay into a wide dish or deep baking tray in singles. Pour over boiling water, try to keep the layers separate as they stick to each other. Leave in the water for around 2/3 minutes or until they become flexible.  Set aside

To make the cheese sauce, melt the margarine in a saucepan, once melted stir in the flour and cook for a few minutes stirring as you go.  Then whisk in the soya milk a little at a time, I usually make a roux with a little milk whisk to make it smooth then pour in the extra milk.

Keep the heat on med-high and keep whisking, the sauce should start to thicken.  Once it is like a double cream add halve of the cheese, black pepper and the nutmeg.  Turn the heat off as you do not want this to be too thick.  Set aside.

Time to layer up!

Grease the oven dish you are using well so the pasta does not stick.  Lay the sheets over the bottom they can slightly overlap.  Next place the sheets around the sides, you can cut these if you need to.

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Now spoon in the Bolognese, just enough to cover the base, then pour over a layer of the cheese sauce.

Then sprinkle over some bacon.

Carry on for 2 more layers starting with the pasta sheets.  It might take you 1 more layer depending on the amount of sauce you have and the size of your dish.  But what you want is to get close to the top of the dish, leaving about 0.5cm.

The top layer is just the pasta then the cheese sauce, any extra bacon you have left and the grated leftover cheese.  Season with cracked black pepper and drizzle with a little olive oil.  I also rubbed a little margarine on the top edges of the pasta sheets that were not touching the sauce, you do not want these to burn.

Place in the oven for 40-45 minutes, until the cheese is melted and bubbling and the edges are browned.

Don’t make the mistake of cutting into this straight away, wait another 20 minutes before even thinking about cutting into it, otherwise you will have a load of slop on your plate 😉

lactose free lasagne

Enjoy

Love Lulu xxx

❤ ❤ ❤