A healthier version of the classic takeaway dish of sweet and sour pork. Stir-fried, rather than deep-fried with lean pork fillet, and a punchy flavourful sweet and tangy sauce. This is my Healthy Sweet and Sour Pork, made in a flash!
I love a stir-fry for those busy weeknight dinners, and this one is a winner with everyone in the family! Made in 30 minutes and with wholesome ingredients, it is a take on the classic Chinese takeaway dish Sweet and Sour Pork but without the heaviness of the deep frying, not overly sweet and with Tamari, a lower sodium alternative to soy sauce.
Ingredients for this Healthy Sweet & Sour Pork
What you will need for this Healthier Sweet and Sour Pork:
Pineapple, Capsicum, Onion, Carrots, Garlic & Spring Onions
Ingredients for Sweet & Sour Sauce
Sesame Oil
Tamari
Maple Syrup
Brown Sugar
Apple Cider Vinegar
How to make this Healthier Sweet and Sour Pork
Prepare and brown pork meat
Mix the cornflour with some water and combine till it forms a paste. Add this to the sliced pork fillet till well combined.
Heat a wok or large fry pan over medium heat and add some sesame oil.
Cook the pork slices till just cooked for 3-4 minutes. In the meantime, prepare the stir fry sauce by combining the tamari, with the apple cider vinegar, sesame oil, brown sugar and maple syrup.
Remove from the wok and set aside.
Stir-Fry Vegetables
Add the garlic, carrots, pepper, onions and pineapple to the hot wok with a splash of water and cook till they slightly soften for 3-4 minutes.
Return Pork to the Wok and add stir-fry sauce
Add the pork back in the wok, the sweet and sour sauce and cook for a further 2 minutes till the pork is cooked fully,
Garnish and Serve
Add the sliced spring onions. Turn off the heat and serve immediately with some brown or white rice.
A healthier version of the classic Sweet and Sour Pork
Equipment
1 Wok
Ingredients
Stir Fry
500grPork Fillet(Sliced in 1 cm pieces)
2tbspCorn Flour
3tbspSesame Oil
3Garlic Cloves(Thinly Sliced)
1cupPineapple((half a pineapple) Cut into chunks)
2Red Capsicum(Cut into chunks)
2Carrots(Peeled and roughly sliced)
6Spring Onions(Sliced)
Sweet and Sour Sauce
5tbspSesame oil
5tbspApple cider Vinegar
4tbspMaple Syrup
3tbspTamari(or Soy Sauce)
1tbspBrown Sugar
Instructions
Mix the cornflour in a small bowl with 2 tablespoons of water and combine till it forms a paste. Add this to the sliced pork fillet till well combined.
Heat a wok or large fry pan over medium heat and add 3 tablespoons of sesame oil.Cook the pork slices till just cooked for 3-4 minutes. In the meantime, prepare the sauce ingredients by combining the maple syrup with the sesame oil, the tamari and the apple cider vinegar.Remove from the wok and set aside.
Add the garlic, carrots, pepper, onions and pineapple to the hot wok with a splash of water and cook till they soften for 3-4 minutes.
Add the pork back in the wok, the sweet and sour sauce and cook for a further 2 minutes till the pork is cooked fully,
Add the sliced spring onions. Turn off the heat and serve immediately with some brown or white rice.
Course: Main Course
Cuisine: Chinese
Keyword: chinese food, easy dinner, healthy food, stir-fry
This simple Bucatini with Sardines has strong Mediterranean roots and is made with a handful of ingredients. The thick spaghetti-like pasta is the perfect accompaniment for the sardines and its salty lemony sauce.
Origins of this dish
Pasta with Sardines has strong roots in the south of Italy, with the most popular version being the Sicilian version called Pasta con le Sarde, made using wild fennel, sultanas and pine nuts.
The dish was originally made to celebrate the patron Saint Joseph (San Giuseppe) on 19 March, which also coincides with Father’s Day in Italy.
In Sicily, this simple, yet filling pasta dish is usually served with a crispy topping of Muddica Atturrata – which is toasted breadcrumbs with garlic, salt and olive oil.
The version I make here is a simpler version of a similar regional dish from the north of Italy called Bigoli con le Sarde.
The dish is typical of the area surrounding Lake Garda, made with locally fished sardines which are abundant from the lake. Sometimes fresh tomatoes and chilli are also added to the dish for additional flavour.
Ingredients required for this Bucatini with Sardines dish
Bucatini Pasta
Thick Bucatini pasta is used for this Bucatini with Sardine. Why is it called bucatini? Because the thick spaghetti-like pasta has a ‘buco‘, which is a little hole.
In the north of Italy, this dish is traditionally made using Bigoli, which is thick spaghetti-like pasta that is rough in texture and is made using a special extruder called Torchio or Bigolaro.
Sardine Fillets
Fresh sardine fillets which have been already cleaned and removed from large bones (skin on is fine) are used for this dish. An alternative is also to use canned sardines, which will require less cooking time and a bit less salt.
Anchovy fillets: For additional saltiness and flavour
Lemon Juice & Rind for freshness to lift the dish
Fresh Parsley: Finely chopped to finish to sauce. (On a separate note, my favourite tool to chop parsley at the moment is my Tramontina Mincing Knife, in italian called a Mezzaluna, what a game changer!)
Salt, Pepper and Extra Virgin Olive Oil
How to make these Bucatini with Sardines
Fry anchovies with Onion and Garlic
Start by heating the olive oil in a large non-stick fry pan. Add the onion, garlic and anchovy fillets and gently cook them down for 8-10 minutes till softened and slightly caramelized over low to medium heat.
In the meantime bring a large pot of water to the boil.
Add Sardines
Once the onion and garlic have softened, add the sardine fillets to the pan.
Cook them stirring gently for 7-8 minutes over medium heat. They will break apart as they cook and that is totally fine.
Note:If using cooked tinned sardines, all you need is 1-2 minutes for them to combine with the onion and garlic and heat through.
In the meantime, start cooking the bucatini till al dente in a large pot of salted water, as per packet directions (should be around 6 minutes).
Combine with Bucatini
Once the bucatini is cooked, reserve half a cup of pasta water and add the cooked bucatini to the large pan with the sardines and combine over medium heat.
Add the lemon juice, the lemon rind, and some more olive oil. Adjust seasoning and add a good pinch of salt and pepper. Add the reserved pasta water and gently combine.
Garnish and serve
Finally, add the chopped parsley, combine and take off the heat. Serve immediately! Enjoy!
Serving Size
The servings for this dish have been marked for 2 people but it’s a very generous serve (250 gr of pasta and 250 gr of sardine). This would be sufficient for 4 small entrée serves or 3 larger serves.
Thick bucatini pasta stirred through a simple sardine, lemon and parsley sauce
Ingredients
6tbspExtra Virgin Olive Oil
1 Red Onion(Finely Chopped)
3Garlic Cloves(Finely Chopped)
6Anchovy Fillets
250 grFresh Sardine Fillets (cleaned and descaled, cut in 10 cm pieces)
250grBucatini Pasta
1Lemon(Juice and Rind)
1bunchFresh Parsley(Finely Chopped)
Salt
Ground Pepper
Instructions
Start off by heating 4 tablespoons of olive oil in a large non-stick fry pan. Add the onion, garlic and anchovy fillets and gently cook them down for 8-10 minutes till softened and slightly caramelized over low to medium heat.In the meantime bring a large pot of water to the boil.
To the pan add the sardine fillets and cook them stirring gently for 7-8 minutes over medium heat.In the meantime, start cooking the bucatini till al dente in a large pot of salted water, as per packet directions (should be around 6 minutes).
Once the bucatini are cooked, reserve half a cup of pasta water and add the cooked bucatini to the large pan with the sardines and combine with the sauce over medium heat.
Add the lemon juice, the lemon rind and a few tablespoons of olive oil. Adjust seasoning and add a good pinch of salt and pepper. Add the reserved pasta water and gently combine.
Add the chopped parsley, combine and take off the heat. Serve immediately! Enjoy!
Notes
Serving Size
The servings for this dish have been marked for 2 people but it’s a very generous serve (250 gr of pasta and 250 gr of sardine). This would be sufficient for 4 small entrée serves or 3 larger serves.
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: bigoli con le sarde, bucatini with sardine, pasta con le sarde
This elegant Balsamic and Maple Roasted Pumpkin is not only beautiful to look at but a delight to eat. The sweetness from the Maple syrup gives the pumpkin and red onion a wonderful caramelisation. It pairs so well against the tartness of the balsamic vinegar and the fresh pomegranate seeds! Perfect as a side dish to accompany roast meats but just as good to eat on its own as the creamy feta makes it a complete meal.
Ingredients needed for this Balsamic and Maple Roasted Pumpkin
Pumpkin: Any type will work! I usually use Jap or Butternut Pumpkin. The main difference with the two is that if you want to have neater slices of pumpkin, Jap pumpkin can be cut easier into wedges.
Red Onion
Maple Syrup: Gives the pumpkin some great caramelisation. Ensure to choose a Pure Maple syrup which is 100% maple syrup, not a maple flavoured syrup (which is mainly refined sugar and artificial flavours). The caramel flavour in pure maple syrup doesn’t compare and it’s also better for you!
Balsamic Vinegar: I always have on hand a bottle of Aceto Balsamico di Modena to use for dressing salads and it’s great for cooking too! It’s a sweeter vinegar and the sourness of it is perfect against the maple syrup.
Pine Nuts: Add a nice nuttiness to the dish. Can be substituted for slivered almonds, or even Pepitas (pumpkin seeds) added after roasting are a great alternative.
Feta: I like using Danish feta which is a creamier, milder version of the traditional Greek feta. Can also be substituted for Fresh Ricotta cheese.
Pomegranate Seeds: Add a beautiful sweetness and tartness to complement the sweet pumpkin.
Salt, Pepper, Olive Oil and Fresh parsley for garnishing.
How to make this Balsamic and Maple Roasted Pumpkin
Chop the Pumpkin
The hardest thing about this dish is probably chopping the pumpkin as the oven will do the rest of the work! I used a Jap pumpkin for the recipe as it can be chopped in neat wedges, with a thickness of roughly 4-5 cm. You can also cube the pumpkin if you prefer in 5 cm cubes.
A average sized pumpkin that weighs about 1.2-1.3 kg, once peeled, deseeded and chopped should give you roughly 1 kg of chopped pumpkin.
Roast the Pumpkin & Red Onion and Maple Syrup
In a large bowl, combine the Maple syrup, salt, pepper and olive oil. Add the pumpkin and sliced red onion and combine till all coated.
Lay the pumpkin and onion across a few oven trays lined with baking paper, in a single layer, so that each piece gets the best caramelization and keeps its shape during roasting.
Roast for around 35-40 minutes at 180 degrees, turning the pumpkin half way through.
Add Pinenuts & Balsamic Vinegar
Add the balsamic vinegar and the pine nuts to the roasting tray/s. Gently combine with the pumpkin and red onion and continue roasting for an additional 10 minutes, at 200 degrees.
Top with Feta, Pomegranate Seeds & Fresh Parsley
The Pumpkin and onion should now have a nice char on it and be completely cooked all the way through. Place in a serving dish and top with the crumbled feta, the chopped parsley the pomegranate seeds. Add some ground pepper to taste. Serve immediately or when slightly cooled! Enjoy!
A beautiful side dish of maple-glazed pumpkin and red onion topped with pomegranate seeds and creamy feta
Ingredients
1.2-1.3kgPumpkin(Jap or Butternut, cubed or sliced)
2 Red Onions(Sliced)
halftspSalt
3tbspOlive Oil
6tbspPure Maple syrup
halfcupPine Nuts(100 gr approx)
2tbspBalsamic Vinegar
halfcupDanish Feta(Crumbled, 100 gr approx)
1Pomegranate(Seeds from 1 pomegranate)
1bunchParsley(finely chopped)
Ground Pepper(to taste)
Instructions
Preheat the oven to 180 (or 160 fan forced).Cut the pumpkin into 4-5 cm thick wedges or cubes.An average sized pumpkin that weighs about 1.2-1.3 kg, once peeled, deseeded and chopped should give you roughly 1 kg of chopped pumpkin.
In a large bowl, combine the Maple syrup, salt, pepper, and olive oil, add the pumpkin and sliced red onion, and combine till all coated.Lay the pumpkin and onion across one large or two oven trays lined with baking paper. Lay the pumpkin in a single layer, so that each piece gets the best caramelization and keeps its shape during roasting.Roast for around 35-40 minutes, turning the pumpkin halfway through.
Add the balsamic vinegar and the pine nuts and gently combine with the pumpkin and red onion and continue roasting for an additional 10 minutes, at 200 degrees.
Once cooked, place the pumpkin, red onion and pine nuts in a serving dish and top with the crumbled feta, the chopped parsley, pomegranate seeds and some ground pepper to taste. Serve hot or warm.
Course: Salad, Side Dish
Keyword: maple glazed pumpkin, pumpkin, roasted pumpkin
Leftover risotto? The perfect excuse to make Arancini! These Pumpkin Arancini are a great way to reinvent leftover rice and make a delicious new meal out of it. I’m using my Pumpkin and Bacon risotto recipe and adding feta and mozzarella, to make these addictive crispy rice balls, together with a punchy Tomato Chilli sauce to dip them in. Perfect for a tasty starter to please a crowd!
Ingredients needed for these Pumpkin Arancini
Arancini
Chilled, cooked Risotto: The essential ingredient of that you will need is leftover risotto. I used 7 cups of cooked rice, from my recipe of Pumpkin and Bacon Risotto. Any other risotto type will also work fine, as long as it’s cold (not from frozen). Warm or hot rice will not stick together well during shaping and frying. Regarding rice type – arancini balls need to be made with a starchy rice like anArborio,Carnaroli, or Vialone NanoRice so that it will combine together well.
Feta and mozzarella Cheese: This will add some extra flavour and cheesiness to the Pumpkin Arancini. I generally choose smooth Danish feta and shredded mozzarella, but you can also use any other cheeses that you like! Big chunks of cubed mozzarella to put in the middle of the arancini also work well!
Crumb: I usually crumb in 3 steps for extra crispiness. Flour first, beaten eggs and breadcrumbs last. A standard breadcrumb works great as well as a crispy Panko breadcrumb. If you want to get creative and have the time, you can do a separate chili crumb by adding a teaspoon of dried chili to half the breadcrumbs to give some extra kick to a batch of arancini.
Vegetable or canola oil: For shallow frying the arancini.
Chilli Sauce: Any chilli Sauce, I use Sriracha or replace for Chilli Flakes
Garlic Cloves
Olive Oil & Salt
How to Make these Pumpkin Arancini
Combine the risotto with the cheeses and shape the arancini
Combine the chopped feta and mozzarella with the cold risotto till it’s all evenly mixed. With your hands tightly shape the rice into golf-sized balls until you have used up all the risotto. As a rough idea, 7 cups of cooked rice will yield roughly 30-35 arancini.
Crumb the Pumpkin Arancini
Set up three separate bowls, one with plain flour, one with the lightly beaten eggs, and one with the breadcrumbs. Coat the rice balls in flour first, then egg, then breadcrumbs and set them aside in a separate large plate.
Tip: To not get the coatings (and your hands) too messy, the best way is to use one hand to handle the dry coatings of flour and breadcrumbs, and the other hand to handle just the dipping in the egg.
Shallow fry the Pumpkin Arancini
Once all the Arancini are shaped and coated, start frying. I usually just shallow fry the arancini, so I set up a large nonstick or cast iron pan and add about 1 cup of Vegetable Oil.
Once the oil is hot (you can check by dipping a wooden spoon and if little bubbles appear all around it it’s hot), add the arancini, in batches, making sure not to overcrowd the pan.
Fry them on each side for 1-2 minutes, and constantly turn them over to the other sides till they are crispy and golden all around. Make sure to keep an eye on them constantly as they can burn very quickly once the oil is hot!
Once fried, set them aside on a large plate lined with paper towels to absorb any excess oil. The pumpkin arancini are ready to eat!
How to make the Chilli Tomato Sauce
This chili tomato sauce is perfect for dunking the arancini and is great served hot or cold. It can also be made in advance too!
To make the sauce, in a pot, gently cook the garlic in some olive oil for 1-2 minutes. Add the passata, the Sriracha and the salt and simmer over low to medium heat for 15 to 20 minutes.
Serving Suggestions for these Pumpkin Arancini
Once the arancini are fried, they are perfect to eat immediately with the Chilli Tomato Sauce for dipping. They are great as a starter, or as a main meal. Enjoy!
Storage suggestions for these Pumpkin Arancini
If you are not eating them immediately they defenitely can be made in advance. Once fried, they will last in the fridge for up to 2 days or can be frozen in batches in an airtight container for up to 1 month.
To reheat, if they are in the fridge, they will need around 15-20 minutes at 200 dg or 180 dg if fan forced.
From frozen, defrost overnight or in the microwave and as per above till piping hot.
Crispy fried rice balls with a spicy dipping sauce
Ingredients
7Cups Cooked Pumpkin Risotto (See separate recipe and cooking times in post)
3/4CupShredded Mozzarella(approx 150 gr)
1/2CupFeta(crumbed, approx 100 gr)
1CupVegetable or Canola Oil(for frying)
1CupPlain white flour
2Eggs(lightly beaten)
1.5 CupsDried Breadcrumbs (Plain or Panko)
Tomato Chilli Sauce
2tbspExtra Virgin Olive Oil
2ClovesGarlic(finely chopped)
2CupsTomato Passata
2tbspSriracha Sauce
1/2tspSalt
Instructions
Combine the chopped feta and mozzarella with the cold risotto till it's all evenly mixed. With your hands tightly shape the rice into golf-sized balls until you have used up all the risotto.
Set up three separate bowls, one with plain flour, one with the lightly beaten eggs, and one with the breadcrumbs. Coat the rice balls in flour first, then egg, then breadcrumbs and set them aside in a separate large plate.
Add the vegetable oil to a large non stick or cast iron pan, over medium heat. Once the oil is hot (you can check by dipping a wooden spoon in the oil and if little bubbles appear all around it's hot), shallow fry the arancini, in batches, making sure not to overcrowd the pan.
Fry them on each side for 1-2 minutes, and constantly turn them over to the other sides till they are crispy and golden all around. Make sure to keep an eye on them constantly as they can burn very quickly once the oil is hot!
Once fried, set them aside on a large plate lined with paper towels to absorb any excess oil.
Meanwhile, to make the Tomato chilli sauce, in a pot over low to medium heat, gently cook the garlic in some olive oil for 1-2 minutes. Add the passata, the Sriracha and the salt and simmer over low to medium heat for 15 to 20 minutes. Set aside to cool slightly and serve with the Hot or Warm Arancini.
Notes
Yield: As a rough idea, 7 cups of cooked rice will yield roughly 30-35 arancini.Storage Suggestions:If you are not eating them immediately the arancini can be made ahead of time. Once fried, they will last in the fridge for up to 2 days or can be frozen in batches in an airtight container for up to 1 month.To reheat, if they are in the fridge, around 20 minutes at 200 dg or 180 dg if fan forced.From frozen, defrost overnight or in the microwave and as per above till piping hot.
I love a good risotto, and after making so many of them – when pumpkin season comes around this Bacon Pumpkin Risotto is the one I crave to eat! A warming fall recipe, this risotto is so creamy and lush. Every rice grain needs a bit of loving with the gentle stirring and the result is a wonderful dish that will make you want to go back for more!
Ingredients to make this Bacon Pumpkin Risotto
Pumpkin
Any type of pumpkin or squash will work well in this Bacon Pumpkin Risotto! I usually use Jap/Kent or Butternut.
Rice
For this Bacon Pumpkin risotto I used Arborio rice which is readily available at most supermarkets and perfect for risotti.
The other variety that you can use, that is actually even better but not in every supermarket – is the Carnaroli variety. It’s a slightly shorter rice which a higher starch content, which delivers an even creamier risotto!
Bacon
I used smoked bacon rashers. I find the smokiness is a nice addition to the delicate pumpkin flavour. You can use any type of bacon that you like, or omit all together if you prefer to have the dish meat free. Just note that you may need to add some additional salt to the rice as the bacon will add already some saltiness to the dish.
Chicken or Vegetable Stock, Salt
I usually make stock at home that I don’t add salt to right up until I use it. For this recipe of 3 cups of rice I used roughly 6 cups (1.5 lt / 60 oz) of unsalted chicken stock, and added 2 tsp of salt.
Depending on your stove, size of the pot and the heat you are cooking with, you may go through a bit more or less stock. If you find that you need more you can add more stock or water (half a cup at a time) during the cooking of the risotto.
If you don’t have stock on hand, replace it with chicken or vegetable stock cubes and the equivalent amount of water needed. Check the seasoning on the risotto as you cook as these are generally already salted and depending to your taste you might not need to add as much salt.
Get yourself a large pot with a lid and start off by making a soffritto.
Heat 3 tbsp of olive oil to a large pot, add the chopped garlic and onion and over medium heat stir to cook gently, till softened for 4-5 minutes.
Cook the Bacon and Pumpkin
Once the onion and garlic have softened, add the chopped Pumpkin and Bacon and cook for around 10 minutes till the pumpkin begins to soften.
Add the rice and stock
Add the rice and stir with the pumpkin and bacon mixture till well coated for 1-2 minutes.
Optional step: Add the wine and combine with the rice for 1-2 minutes for additional depth of flavour!
Next, add half the stock, salt and chopped sage and continuously stir gently over low to medium heat for 10 minutes till the risotto begins to thicken.
Add more stock a ladle at the time and continue cooking for an additional 5-6 minutes. Add more water or stock if necessary if the pot looks too dry.
After around 15 minutes of cooking the risotto, the rice should mostly cooked through but still with a bit of bite to it.
Add Butter and Parmesan
With the heat still on, add the butter, parmesan, a few tablespoons of olive oil and chopped parsley. Check seasoning if to your liking and add some ground pepper.
Mix well with a wooden spoon till the cheese and butter is combined to the risotto for 1-2 minutes.
Rest the risotto & Serve
Turn the heat off, put the lid on the pot and let the risotto rest for 5 minutes. This will allow the risotto to continue cooking and become super creamy!
After 5 minutes of resting the bacon pumpkin risotto is ready to serve. Serve immediately with more parmesan and ground pepper. Enjoy!
Serving Suggestions & Storage
I usually make a large batch of this Bacon and Pumpkin risotto recipe. 3 cups of raw Arborio Rice will make a generous 8-10 serves.
If you need to make less – you can halve the recipe. The cooking time for the rice will be the same.
When making a big batch of risotto like this I like to use any leftover to make Pumpkin Arancini, check out the recipe!
Any leftover risotto will keep in the fridge for 1-2 days and you can reheat it in the microwave with a few tablespoons of water. Just note that the consistency to eat this is the best when just made!
The risotto by itself in my opinion is not suitable for freezing. It has a large amount of liquid (both the rice and pumpkin) which alters the texture too much.
500gr (or about 4 cups)Chopped, Peeled and Deseeded Pumpkin(cut into 2-3 cm cubes)
3 SlicesBacon(Chopped)
3cupsArborio Rice(or Carnaroli variety)
halfcupDry white wine((optional))
1.5lt (or 60 oz)Vegetable or Chicken Stock
2tspSalt
10Sage Leaves(finely chopped)
HandfulParsley Leaves(finely chopped)
4tbspGrated Parmesan(plus some more to serve)
2tbspButter
6tbspExtra Virgin Olive Oil
Ground Pepper(to taste)
Instructions
In a large pot with a lid and start off by making a soffritto. Heat 3 tbsp of olive oil to a large pot, add the chopped garlic and onion and over medium heat stir to cook gently till softened for 4-5 minutes.
Once the onion and garlic have softened, add the chopped Pumpkin and Bacon and cook for around 10 minutes till the pumpkin begins to soften.
Add the rice and stir with the pumpkin and bacon mixture till well coated for 1-2 minutes. Optional step: Add the wine and combine with the rice for 1-2 minutes for additional depth of flavour!
Next, add half the stock, salt and chopped sage and continuously stir gently over low to medium heat for 10 minutes till the risotto begins to thicken. Add more stock a ladle at the time for an additional 5 minutes. Add more water or stock if necessary if the pot looks too dry. After the 15 minutes of cooking, the rice should mostly cooked through but still with a bit of bite to it.
With the heat still on, add the butter, parmesan, a few tablespoons of olive oil and chopped parsley. Check seasoning if to your liking and add some ground pepper. Mix well with a wooden spoon till the cheese and butter is combined to the rice for 1-2 minutes.
Turn the heat off, put the lid on the pot and let the risotto rest for 5 minutes. This will allow the risotto to continue cooking and become super creamy! After 5 minutes the bacon pumpkin risotto is ready to serve. Serve immediately with more parmesan and ground pepper.
Notes
Stock and salt amount: For this recipe of 3 cups of rice I use roughly 6 cups (1.5 lt / 60 oz) of unsalted chicken stock, and added 2 tsp of salt. Depending on your stove, size of the pot and the heat you are cooking with, you may go through a bit more or less stock. If you find that you need more you can add more stock water (half a cup at a time) during cooking. If you don’t have stock on hand replace it with chicken or vegetable stock cubes and the equivalent amount of water needed. Check the seasoning on the rice as these are generally already salted and depending to your taste you might not need to add as much salt.Servings: I usually make a large batch of this Bacon and Pumpkin risotto recipe – 3 cups of Arborio Rice will make a generous 8-10 serves. If you need to make less – you can halve the recipe. The cooking time for the rice will be the same.Storage: Any leftover risotto will keep in the fridge for 1-2 days and you can reheat it – but the consistency to eat is best when just made! The risotto by itself in my opinion is not suitable for freezing. It has a large amount of liquid (both the rice and pumpkin) which alters the texture too much!
This orecchiette with sausage and broccolini is an easy and tasty pasta dish that is full of flavour. The slight char that the orecchiette get from those final few minutes in the pan and the zest of lemon take this dish to the next level!
Ingredients for this Orecchiette with Sausage and Broccolini
This simple orecchiette dish makes for a light and delicious lunch or dinner. And best of all, only a handful of ingredients are needed to make this!
Orecchiette
Orecchiette is a pasta type made of semolina flour, rounded with a rough surface. It makes them cling on to any sauce beautifully.
They are a traditional pasta from the south of Italy, in the region of Puglia. One of the most popular dishes made with orecchiette isOrecchiette Con Cime di Rapa, with the traditional version using Broccoli Rabe (also called Rapini) and sometimes a hint of chilli.
Orecchiette in Italian means ‘little ears’ for the rounded shape that orecchiette has.
Sausages
For this recipe I used italian style pork sausages. These generally have spices in the sausage mixture that include pepper, garlic, fennel seeds & chilli.
I find this style of sausages is perfect for this dish as it gives a lot of flavour to the broccolini and orecchiette. Another substitute for this would be also some pancetta or bacon – just reduce the amount by half so it doesn’t overpower the dish.
Broccolini
I used 2 small bunches (which are roughly 250 gr in total), you can also substitute this for Chinese broccoli or broccoli, shredded in smaller pieces.
Other ingredients required:
Garlic
Lemon zest: to add at the end of cooking to give the dish a wonderful light citrus aroma to the orecchiette
Grated Pecorino
Extra Virgin Olive Oil, Ground Pepper and Salt
How to make Orecchiette with Sausage and Broccolini
Bring a large pot of water to the boil
Bring a large pot of salted water to the boil. Alongside set up a large fry-pan, which will be used to fry the sausage and broccolini. Add the orecchiette to the salted water to begin cooking.
Fry the sausage, garlic and broccolini
In a large pan add a tablespoon of olive oil and fry the sausage pieces over high heat for 1-2 minutes till lightly charred.
Reduce the heat, add the broccolini and garlic, a good pinch of salt and pepper along with a ladle of pasta water and cook for for 7-8 minutes till the broccolini are tender and most of the water absorbed.
Combine
Once the orecchiette are cooked till al dente, reserve a cup of pasta water and strain them. Add them them in the pan with the sausage and broccolini.
Add 2 tablespoons of olive oil, the pecorino, lemon zest, a good pinch of pepper and a ladle of pasta water and combine over low heat for 1-2 minutes.
Turn off the heat and serve immediately with more grated pecorino and pepper to your liking.
Bring a large pot of salted water to the boil. Alongside set up a large fry-pan, which will be used to fry the sausage and broccolini. Add the orecchiette to the salted water to begin cooking.
In a large pan add a tablespoon of olive oil and fry the sausage pieces over high heat for 1-2 minutes till lightly charred.
Reduce the heat, add the broccolini and garlic, a good pinch of salt and pepper along with a ladle of pasta water and cook for for 7-8 minutes till the broccolini are tender and most of the water absorbed.
Once the orecchiette are cooked till al dente, reserve a cup of pasta water and strain them. Add them them in the pan with the sausage and broccolini.
Add 2 tablespoons of olive oil, the pecorino, lemon rind, a good pinch of pepper and a ladle of pasta water and combine over low heat for 1-2 minutes.
Turn off the heat and serve immediately with more grated pecorino and pepper to your liking.
Notes
Serving Size: 250 gr of pasta will give you 2 very generous serves of pasta or 3 normal serves.Storage: Best eaten immediately but will last in the fridge for 1-2 days. Reheat gently in a pan with a splash or water or microwave.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner, easy pasta, easy recipe, orecchiette, pasta
This Squid Ink Pasta with Prawns and Chilli is one of those pasta dishes with a WOW factor. Looks impressive, tastes divine and it’s a breeze to make! With only 15 minutes of cooking time you will want to make this every week!
Ingredients for this Squid Ink Pasta with Prawns and Chilli
Squid Ink Spaghetti – Spaghetti con nero di seppia
Does Squid Ink Pasta taste different than normal pasta?
I love using Squid Ink Pasta, and I often buy Spaghetti. The colour is striking and they pair beautifully with a simple seafood sauce! The taste is slightly more saltier than traditional pasta. The pasta is made by adding squid or cuttlefish ink to the durum wheat.
Where is Squid Ink Pasta from?
Image by falco from Pixabay
The origins of this type of pasta are set to be from Sicily, in the area near Catania. Fishermen did not want to waste anything from the squids and/or cuttlefish they caught so they would use the ink for a simple sauce for pasta added to garlic and tomatoes. Resourceful, and delicious right??
Where can you buy Squid Ink Pasta from?
You can find Squid Ink Pasta in Italian Specialty stores, delicatessen or online too!
Substitutes Squid Ink Spaghetti
If you can’t get a hold of Squid Ink Spaghetti or wider Squid Ink Tagliatelle, you can most certainly substitute them with normal Spaghetti, Tagliatelle, or Fettuccine. For seafood pastas like this Squid Ink Pasta with Prawns and Chilli, I like to use slightly bigger versions of Spaghetti like a Spaghettoni or a Spaghetto Quadrato. I find it holds the sauce better.
Prawns
Prawns come in different shapes and sizes and you can go for what you can find and prefer but they need to be raw. Cooked prawns in the sauce will just get chewy and tough to eat! I used medium-sized raw prawns, that were already peeled and deveined.
Image by Robert Owen-Wahl from Pixabay
Chilli
I used dried chilli flakes like the ones pictured below for this recipe. I love adding this as it adds some heat and punch to the dish! You can substitute using chilli powder in equal amounts or omit the chilli completely if you prefer without and just add a little cracked pepper instead.
Cherry Tomatoes
I used fresh cherry tomatoes for this recipe as they are sweet and you can get maximum flavour from them in a short amount of time! Cooking them for as little as 15 minutes gives you a sweet and delicate sauce which is perfect for this Squid Ink Pasta.
Substituting for a can of diced tomatoes is possible but you would generally need to add a little more salt and some tomato paste for sweetness. Tinned tomatoes or Passata can also be used but the sauce will need to cook for longer (at least 20-30 minutes) to cook out the raw flavour of the tomatoes.
Other ingredients
Garlic (lots!), Fresh Parsley, Extra Virgin Olive Oil, Salt and Pepper
How to make this Squid Ink Spaghetti with Prawns and Chilli
Have a large pot and alongside set up a large fry-pan, which will be used to make the sauce and cook the prawns.
Make the Squid Ink Pasta Sauce
In the fry pan with some olive oil over medium heat, gently fry the chopped garlic for 1 minute.
Add the cherry tomatoes, half a teaspoon of salt, some cracked pepper and the chilli flakes and cook for 8-10 minutes till the tomatoes have cooked down and the sauce thickened.
In the meantime, bring a large pot of salted water to the boil, and start cooking the Squid Ink spaghetti.
Add the prawns to the tomatoes in the pan and keep cooking till they change colour and are cooked through (3-4 minutes depending on the size).
Combine
Once the pasta is cooked, reserve some pasta water. Strain the spaghetti and combine them in the fry pan with the prawns. Add a few spoonful’s of the reserved pasta water and the chopped parsley to the pan and stir to combine with the pasta and sauce. Turn off the heat.
Add a few tablespoons of olive oil and cracked pepper. Serve immediately. Enjoy!
250grSquid Ink Pasta(like Spaghetti, Linguine or Fettuccine)
4 clovesGarlic(finely chopped)
250grCherry Tomatoes(cut into quarters)
1tspChilli flakes (or chilli powder)
250 grRaw Prawns(deveined, peeled tail on or off)
halftspSalt(for the sauce and more to taste if needed)
1BunchParsley(finely chopped)
5tbspExtra Virgin Olive Oil
Cracked Pepper(to taste)
Instructions
Bring a large pot of salted water to the boil
In a large fry-pan with a few tablespoons of olive oil over medium heat, gently fry the chopped garlic for 1 minute.
Add the cherry tomatoes, half a teaspoon of salt, some cracked pepper and the chilli flakes and cook for 8-10 minutes till the tomatoes have cooked down and the sauce thickened.
In the meantime, start cooking the Squid Ink Pasta in the boiling water till al dente as per packet directions
Add the prawns to the tomatoes in the pan and keep cooking till they change colour and are cooked through (3-4 minutes depending on the size).
Once the pasta is cooked, reserve some pasta water. Strain the squid ink pasta and combine it in the fry-pan with the tomatoes and prawns. Add a few large spoonful's of the reserved pasta water and the chopped parsley to the pan and stir it to combine with the pasta and sauce. Turn off the heat.
Add 2 tablespoons of olive oil, cracked pepper and serve immediately.
Notes
Serving Size: 250 gr of pasta will give you 2 very generous serves of pasta or 3 normal serves.
Storage: Best eaten immediately but will last in the fridge for 1-2 days. Reheat gently in a pan with a splash or water or microwave.
I had to try to make this Pasta after seeing so many versions online with the craze of the recent Barbie movie. The result was a gorgeous, bright pink beetroot pasta dish that is so creamy and luscious. It’s made in 20 minutes, with a simple sauce made in a blender with just a handful of ingredients, it’s as pretty as it gets and a delight to eat.
Ingredients to make this Beetroot Pasta
Fettuccine or Tagliolini Pasta: I like to use a fettuccine for this dish but any other pasta that you like will also work perfectly!
Mascarpone cheese: This recipe for this Beetroot Pasta uses about 3/4 of a standard 250 gr tub of Mascarpone.
Beetroot: for this recipe I used the pre-cooked vacuumed sealed beetroot that is already cooked and peeled with no added ingredients.
Pine nuts
Red onion and a garlic clove: to make the sofritto to start off the sauce
Extra Virgin Olive Oil, Salt & pepper
Basil Leaves and Parmesan to serve
Some Facts about Mascarpone and Substitutes
This is a popular variety of cream cheese that is used in Italy in a variety of savoury and sweet dishes, the most popular would be in a classic Tiramisu dessert.
Mascarpone can be found in most supermarkets. If you can’t get a hold of Mascarpone, a similar alternative that you can substitute it in this recipe would be normal cream cheese.
There are though, a couple of main differences between the two. First is the texture: Mascarpone has a creamier, more velvety texture. This is because the base of it is cream, rather than milk. It has in turn more fat too. Second the Taste: Mascarpone has a more mellow creamy taste – whether cream cheese has a slight tang to it.
The other option for a lighter version would be to substitute the Mascarpone for Fresh Ricotta Cheese. The consistency is although different from Mascarpone. It might require a bit more blending as the sauce might not result as smooth.
How to make this Beetroot Pasta
Make the soffritto
In a pan with 2 tbsp of olive oil over low to medium heat, very gently fry the chopped onion and garlic till softened for at least 5-6 minutes.
Combine the pine nuts and beetroot
Add the pine nuts and continue cooking for an additional 2 minutes so that they can toast along with the onion and garlic.
Add the chopped beetroot with a generous pinch of salt and pepper and combine for an additional minute. Take off the heat and let cool slightly.
Meanwhile, bring a pot of salted water to the boil and start cooking the fettuccine.
Blend the Pink Sauce
In a blender add the onion, garlic, pine nuts, beetroot and the mascarpone. Add a few tablespoons of olive oil for easier blending.
Blend in tall bowl with a stick blender or in a standing blender (I just used what I use to make my smoothies) till smooth, creamy and bright pink.
Combine & Serve
Once the pasta is cooked till perfect al-dente, combine it with the sauce. This is best done in the cooled pan (the sauce will split easily if the pan is hot) or large bowl and serve immediately.
Top with basil leaves, more pepper and a spoonful of mascarpone or shaved parmesan to your liking.
Servings and Storage Notes for this Beetroot Pasta
This recipe makes 2 very generous serves or 3 standard serves using 250 gr of pasta.
As the sauce has fresh mascarpone, it’s best eaten immediately as that is when the texture will be at it’s best.
It does not reheat well as I noticed the sauce splits due to the high fat content of the mascarpone cheese.
In a pan with 2 tbsp of olive oil, very gently fry the chopped onion and garlic till softened for 5-6 minutes.
Add the pine nuts and continue cooking for an additional 2 minutes
Add the chopped beetroot with a generous pinch of salt and pepper and combine for an additional minute. Take off the heat and let cool slightly. Meanwhile, bring a pot of salted water to the boil and start cooking the pasta.
In a blender add the onion, garlic, pine nuts, beetroot and the mascarpone. Add a few tablespoons of olive oil. Blend till creamy and bright pink.
Combine with the fettuccine and serve immediately. Top with basil leaves, more pepper and a spoonful of mascarpone or shaved parmesan to your liking.
Notes
Servings and Storage Notes for this Beetroot Pasta:
This recipe makes 2 very generous serves or 3 standard serves using 250 gr of pasta.
As the sauce has fresh mascarpone, it’s best eaten immediately as that is when the texture will be at it’s best.
It does not reheat well as I noticed the sauce splits due to the high fat content of the mascarpone cheese.
Course: Main Course
Cuisine: Italian
Keyword: beetroot pasta, easy dinner, easy recipe, pasta, pasta dish
This warming Slow Cooker Beef Ragu is the perfect make-ahead sauce, delicious over pasta or just as good with bread, rice, or creamy polenta. Put everything in the slow cooker, set, and forget! By dinner time you will have the most melt-in-the-mouth ragu ready to be served.
About this Slow Cooker Beef Ragu
I love a good meat sauce or ragu, and although I generally stick to Italian flavours when I’m having ragu with pasta, the slight difference with this one – is that it has some ingredients that are found in the Hungarian Goulash– the humble beef stew.
It’s traditional of Hungary and has been around for a long time, it’s origins from the 9th century. The meat is usually cooked in a large pot with potatoes in the sauce and served with some crusty bread. In italy, Italians also call this dish Spezzatino and in the north it’s usually served with polenta.
The main and indispensable spice for this stew is Paprika. The paprika adds a beautiful depth of flavour once it has been cooked over low heat for a long time. I don’t put too much in this recipe to not overpower the sauce – but it’s definitely a background flavour that adds another layer to this dish, also alongside Fennel Seeds.
This recipe has been made for the slow cooker, but you could also most definitely make it over the stove, in the oven or if you are in a rush, in the pressure cooker! See recipe notes.
If you like this recipe – I’ll have a post coming soon on my Slow Cooked Beef Cheek Ragu recipe, also equally delicious on a steamy bowl of pasta.
Paprika is the essential spice in this receipe
What you need for this Slow Cooker Beef Ragu recipe
The recipe is written for 6 people based on 500gr of pasta – but you will probably see that once cooked, the sauce itself is quite a generous serve so you will probably have some left for another time or to freeze. This is what you need for this recipe:
Pappardelle – I like to use something that has a bit of grip to get the sauce clinging to the pasta. A curly pappardelle pasta like the one in the pictures, a frilly Mafaldaor even some fresh egg fettuccine is fantastic with it!
Beef chuck steak, bone-in – this kind of cut of meat on the bone is perfect. It’s marbled with fat and with long, slow cooking times it becomes so tender!
The most important things to bring this dish to the next level are SPICES! – Paprika (I opted for sweet), fennel seeds, garlic powder
Salt and pepper
Mutti Tomato Paste, my favourite brand!
How to make this Slow Cooker Beef Ragu
Sauté
Add your chopped garlic, carrots and onions to your slow cooker with the olive oil. Set the slow cooker to sauté (or you can do this on a separate pan of your slow cooker doesn’t have this option) and caramelize the vegetables gently for 5-10 minutes.
The veg ready for the slow cooker
Once the vegetables have softened, add the spices: The paprika, fennel seeds, salt, pepper & garlic powder and give a stir.
Add your tinned tomatoes, tomato paste, Worcestershire sauce and lastly your meat and combine well. Fill the tinned tomatoes can with water and add that in.
Image by PublicDomainPictures from Pixabay
Slow Cook
Put the lid on your slow cooker and start the slow cooking time for 6 hours on high or 8 hours on low. After 6 hours, the meat should be super tender!
Adjust seasoning and thicken if needed
If you find that there is too much oil/fat that has raised to the surface – this is the time to skim it all off with a spoon. Don’t worry the sauce will be just as flavourful underneath without it! Check seasoning and adjust to taste (half a teaspoon of salt at a time).
Check the consistency of the sauce, and if you would like the sauce thicker, try this: Add 2 teaspoons of cornflour to 50 ml of warm water in a small bowl and stir the flour in till completely mixed through. You can then pour that into your slow cooker and put it back on sauté mode on high for 5 minutes till the sauce reaches the desired consistency. You will see the sauce thicken beautifully, and with no flour lumps!
Just before the sauce is almost ready, start cooking your chosen pasta till perfectly al dente. Remove the bones of the meat (if any), and with two forks, shred any large pieces of meat. Add some chopped parsley to the sauce and serve on your pappardelle. Enjoy!
Serving Variations for the Slow Cooker Beef Ragu
This Slow Cooker Beef Ragu is fantastic on pasta, I love this on some pappardelle or fettuccine! It can also be served in so many other ways:
A crusty loaf of bread and a simple green salad
Plain rice
Potato mash
Chopped boiled potatoes with parsley, butter and garlic
Add your chopped garlic, carrots and onions to your slow cooker with the olive oil. Set the slow cooker to sauté (or you can do this on a separate pan of your slow cooker doesn’t have this option) and caramelize the vegetables gently for 5-10 minutes
Once the vegetables have softened, add the paprika, fennel seeds, salt, pepper & garlic powder and give a stir
Add your tinned tomatoes, tomato paste, Worcestershire sauce and lastly your meat and combine well
Add the water and stir everything through to make sure the meat is all coated in the liquid
Put the lid on your slow cooker and start the slow cooking time for 6 hours on high or 8 hours on low
After 6 hours, the meat should be super tender! Check the consistency of the sauce, and if you would like the sauce thicker, follow recipe note 1. If there is too much oil/fat that has raised to the surface – this is the time to skim it all off with a spoon. Check seasoning and adjust to taste (half a teaspoon of salt at a time).
Just before the sauce is almost ready, start cooking your pasta perfectly al dente (about 8-10 minutes depending on the pasta you are using)
Remove the bones of the meat (if any) & shred with two forks any larger pieces of meat. Add some chopped parsley to the sauce. Serve on your pappardelle
Notes
If you want the sauce thicker, try this trick that works EVERY.SINGLE.TIME!: add 2 teaspoons of cornflour to 50 ml of warm water and stir the flour in till completely mixed through. You can then pour that in your slow cooker and put it back on sauté mode on high for a 5 minutes till the sauce reaches the desired consistency. You will see the sauce thicken beautifully, and with no flour lumps!
Cooking times if using: Stove top: 4 hours on low heat after all ingredients are sauteed and meat and all other ingredients are in the pot. Oven: 4 hours in preferably a cast iron pot, lid on at 160 degrees. Check after 2 hours and you can put the lid slightly askew the last hour – and if it is reducing too much, add some water. Pressure cooker: 1.15 hours for 1.5 kg of meat. Note that with pressure cooking the sauce will be more watery as the steam cannot escape. You will need to reduce the sauce to make it thicker for 5-10 minutes, just follow first recipe note
Storage: the sauce can be stored in the fridge for 3 days or in the freezer for 3 months
Chewy, delicious, and filled with a heap of crunchy & sweet tasty bits. This Black Rice Salad is another favourite at family dinners and parties. Not only it’s great to accompany roast meats, a BBQ or pan-fried salmon, but it’s also perfect for a light lunch on its own.
Ingredients for this Black Rice Salad
Black Rice
Dark in colour with purple hues, not only it looks beautiful on the plate – Black rice is also very good for you. It’s a lot less processed than white rice and is high in fibre and antioxidants, thanks to its black colour. Flavour wise it’s very nutty, similar to brown rice, and has a much chewier texture than white rice. It holds its shape very well, if cooked right, and is perfect for cold salads.
More tips in the next section after the ingredients on How to Cook Black Rice!
You can find Black Rice in your local supermarket or Asian Grocer. A lot of versions of rice salads you can find online are with brown rice and that is also equally as delicious and healthy. If you can’t get a hold of Black Rice, Brown Rice is the perfect substitute!
Red Capsicum
Perfect to add some freshness and crunch to the salad, any type of capsicum or peppers are great. I like sweeter ones so I often use sweet Italian long peppers
Spring Onion & Parsley
You can also use red onion if you prefer instead of the spring onion!
Nuts and Seeds
Cranberries – add a lovely tang and sweetness to the salad. Can also be substituted for raisins or sultanas
Peanuts – for crunch and can be replaced for chopped cashews, hazelnuts or slivered almonds, or omitted completely
Pepita Seeds – can be substituted for sunflower seeds
Dressing
Sesame Oil – or you can substitute for vegetable or peanut oil if you prefer a less flavoured oil
Soy Sauce – or tamari for a healthier option that has less sodium. I do not recommend substituting for dark soy as it’s quite strong in flavour and should be used in much smaller quantities
Lemon Juice – or lime juice
How to make this Black Rice Salad
Cooking the Black Rice
Follow packet instructions and make sure to not overcook the rice as it will go very mushy otherwise. I like to usually cook Black Rice the same as when I cook Brown Rice on the stove. After thoroughly rinsing the rice under cold water, I just boil it in a big pot of water for around 30-35 minutes then strain it. There is a great post online HERE on How to Cook Black Rice.
Chop ingredients
Dice the capsicum in small 1 cm pieces. Roughly chop the cranberries & peanuts. Thinly slice the spring onion and chop the parsley.
Make Dressing & Assemble
To make the Black Rice Salad dressing, combine the lemon juice with the sesame oil & Soy sauce. After the back rice has cooled down, combine with all the ingredients and the dressing.
Serving Suggestions & Storage
This salad recipe is for 2 to 3 main-size portions (3 cups of cooked rice). As a side, it will serve up to 4 people. It’s great served as a side dish with roast meats and seafood dishes like salmon and prawns.
Store any leftover salad in an airtight container in the fridge for up to 2 days. The salad will keep for longer is not dressed with the dressing, for up to 4 days. If the rice becomes dry in the fridge, re-heat gently in the microwave for 30 seconds.
3cupsCooked Black Rice ((roughly 1 cup uncooked black rice))
1largeRed Capsicum(diced in 1 cm pieces)
4tbspPeanuts(roughly chopped)
2tbspDried Cranberries(roughly chopped)
2tbspPepita Seeds
4Spring Onions(thinly sliced)
1small bunchParsley(chopped)
6tbspSesame Oil
4tbspLemon Juice
4tbspSoy Sauce
Instructions
Cook the Black Rice as per packet directions, strain and set aside to cool. See notes below for cooking of the rice.
While the Black Rice is cooking chop the capsicum, peanuts, cranberries, parsley and spring onion
Combine the Sesame Oil, Lemon Juice & Soy Sauce for the dressing
Mix all the ingredients together and serve!
Notes
To cook black rice: Follow packet instructions and make sure to not overcook as it will go very mushy otherwise. I like to usually cook Black Rice the same as when I cook Brown Rice on the stove. After thoroughly rinsing the rice under cold water, I just boil it in a big pot of water for around 30-35 minutes then strain it. Check texture after 30 minutes.This salad recipe is for 2 to 3 main size portions (3 cups of cooked rice). As a side it will serve up to 4 people. For larger crowds (6-8 people) double the ingredients.Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The salad will keep for longer is not dressed with the dressing, for up to 4 days. If the rice becomes dry in the fridge, re-heat gently in the microwave for 30 seconds.Substitutes for most ingredients can be found in the post above recipe card.
Course: Salad
Keyword: black rice, black rice salad, light lunch, rice, side dish
