Veggie Spaghetti Bolognese

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

We're finally into February and many of us are still stuck at home, I wanted to try and get more vegetables into both mine and Skye's diet so decided to give this Veggie Spaghetti Bolognese dish a try from the Pinch of Nome Everyday Light recipe book.

This recipe is in the Batch Cook chapter, meaning you can cook for the whole family or cook and freeze for later days if you're busy and one of the essential workers that have to keep on working during this scary and difficult time.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

1 onion, peeled and finely diced

3 garlic cloves, peeled and crushed

1 medium carrot, peeled and finely diced

1 small courgette, finely diced

1 x 400g tin green lentils, drained

100g mushrooms, sliced

3 tbsp tomato puree

1 x 400 g tin chopped tomatoes

1 x 500 g carton passata

1 tbsp dried oregano

1 tbsp dried basil

1 red wine stock pot

1 vegetable stock pot

sea salt and freshly ground pepper

240 g spaghetti

Spray a wok with the low-calorie cooking spray, and place on a medium heat. Next add the onion, garlic cloves, carrot and courgette and cook for 5 minutes, until they're starting to soften.

Next add the green lentils, mushrooms, tomato puree, tin chopped tomatoes, passata, oregano and basil, and give it all a good mix together.

Now add both the red wine and vegetable stock pots and stir into the sauce.

Leave the Bolognese to simmer over a medium hear for 25 minutes, until the sauce has reduced slightly and the vegetables are soft.

While the Bolognese is cooking, cook your spaghetti according to the packet instructions.

Serve as soon as the pasta is cooked.

I decided to try this dish because Spaghetti Bolognese is a favourite in our house, so thought it would be a big hit, while I really enjoyed it, Skye wasn't a big fan and missed the meat.

I thought the flavours were perfect and I'd happily cook this again to freeze 4 servings to have at later dates, to make sure I was still eating healthily.

If you would like to batch cook, cool the Bolognese within 2 hours of cooking, then divide into individual servings and freeze immediately.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

New food dishes!

Hello

An nyoung 

Konnichiwa 

Ni hao 

Hey readers welcome back, today is another food blog, I've not really made any proper from scratch dishes lately but thought I'd make two dishes especially for this blog post. Even though the first isn't really a from scratch recipe but lately I've really gotten a taste for Salmon, I can be really picky when it comes to Salmon most of the time it depends on how it's been cooked as sometimes Salmon can have a really fishy taste, I always cook mine in foil with a little oil.

Today's dishes are: Atlantic Salmon fillets marinated in Lime & Coriander on a bed of watercress, spinach and Rocket with herby potatoes on the side and finally a Spaghetti Bolognese with the sauce made from scratch served with Tagliatelle.

Salmon Fillets

Recipe

(Serves two)
olive oil 

2 fresh Salmon fillets marinated in Lime & Coriander 

2tsp green pesto

Handful of grated nature cheese

Handful of watercress, spinach and Rocket packet salad

10 baby potatoes

Butter

Mixed herbs

I started with boiling the kettle and adding the boiled water to a small pan with the baby potatoes and putting on a medium heat and leaving them till they softened (preferably 20/25 minutes).

Next I preheated the oven (fan) to 180°c and prepped the Salmon while the oven was heating.

I got two sheets of tinfoil ready and laid out flat and lightly poured some olive oil onto one of the sheets.

I then used my hand to smooth out the oil to lightly cover most of the foil. When I was satisfied I placed the Salmon on the foil.

I then spooned on the 2 tsp of the green pesto and used the back of the spoon to smooth it out over the top of the Salmon.

Then to finish it off I sprinkled on the cheese on top of the Salmon and then folded the foil to create a parcel around the Salmon and the repeated the process with the second fillet. Then place into the oven for 20-25 minutes.

Once the baby potatoes were soft I added a small dose of butter and added mixed herbs and stirred the potatoes onto the butter and herbs coating them evenly (this was after I drained the water from the pan). Then on the plate I placed a few handfuls of the green leaf salad, placed the Salmon on top and the added the baby potatoes.

Spaghetti Bolognese 

recipe

(Serves 4)

Olive oil 

Bacon Lardons

2 Large onions, chopped

3 garlic cloves, crushed

2 carrots, chopped

1kg minced beef

2 Large glasses of red wine

2x400g chopped tomatoes 

2 fresh or dried bay leaves

Mushroom, chopped

Dried Tagliatelle 

First I chopped all the vegetables that needed chopping, then I added olive oil to a deep pan and browned the Lardons. Then added the chopped onions and crushed Garlic cloves.

After the onions and garlic softened I turned up the heat and added the mince beef, once it was cooked I added the two large glasses of red wine.

After the wine had reduced by a 3rd I added the chopped tomatoes, carrots and mushrooms, I then reduced the heat and let it simmer for 1hr 30 minutes.

The last 10 minutes of cooking I put on the Tagliatelle and once it was cooked I drained the water and plated it all up.

I often surprise myself with my cooking, think it's because I always think the worst.

An nyoung 

Sayonara 

Zai Jian 

Bye