Economy gastronomy

1 servings

Ingredients

Quantity Ingredient
100 grams Spaghetti
15 millilitres Olive oil
250 grams Minced beef
1 Clove garlic; crushed
1 400 gram tin tomatoes
1 Bay Leaf
150 millilitres Red wine
5 millilitres Balsamic vinegar
15 grams Basil
45 millilitres Olive oil
1 Clove garlic; roughly chopped
1 Wedge lemon; roughly chopped
100 grams Spaghetti
30 grams Butter
100 grams Minced Beef
50 grams Mushrooms; finely chopped
1 Pinches ground coriander
1 Pinches turmeric
1 Egg; beaten
75 grams Breadcrumbs
60 millilitres Olive oil
½ Lemon; Juice of
15 millilitres Chopped basil
15 millilitres Chopped parsley
30 grams Milk chocolate
30 grams Butter
6 Digestive biscuits; crumbed
150 millilitres Double cream
100 millilitres Natural yogurt
1 200 gram Tin Sliced Peaches

Directions

SOUP

PISTOU

PATTIES AND PASTA

DESSERT

SOUP:

1 Cook the spaghetti in a large pan of boiling water until tender. Heat the oil in a large pan, add the meat and garlic and fry until the meat is lightly browned.

2 Add the tomatoes, bay leaf, wine, vinegar and 150ml/ ¾ pt water, bring to the boil and simmer for 10-12 minutes. Chop the cooked pasta and add to the pan. Season and serve with the pistou.

PISTOU:

1 Blitz all the ingredients together in a small processor. Season and serve.

PATTIES AND PASTA:

1 Cook the pasta in a pan of boiling water until tender. Melt the butter in a shallow pan and fry the meat and mushrooms until brown. Put the meat in a bowl and mix in the egg and spices.

2 Add enough breadcrumbs to bring the mix together and shape into patties.

Heat 15ml/1tbsp oil and fry the patties until cooked. Combine the remaining oil, lemon juice and chopped herbs with the cooked pasta. Serve.

DESSERT:

1 Melt the chocolate in a bowl over a pan of hot water and stir in the butter until melted. Take off the heat and stir in the biscuit crumbs.

2 Place two 4" rings on a tray lined with greaseproof paper. Fill the base of each ring with the biscuit mix. Lightly whip the cream and fold in the yogurt.

3 Spoon the cream mixture onto the biscuit base and freeze for 5-10 minutes. Remove the rings and serve topped with the peaches.

Converted by MC_Buster.

Per serving: 2710 Calories (kcal); 177g Total Fat; (59% calories from fat); 43g Protein; 233g Carbohydrate; 325mg Cholesterol; 733mg Sodium Food Exchanges: 10½ Grain(Starch); 1 Lean Meat; 4 Vegetable; 2 Fruit; 34 Fat; 1 Other Carbohydrates Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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