End of Summer Spring Clean!

Here are a few pics that I’ve cooked recently, with no particular link, except that I’ve cooked them! I’ve decided to blog them altogether, as they might get forgotten soon with all the new books due out, and the corresponding new pictures. These are all worth a mention though…

Firstly there are a couple from David Lebovitz’s The Perfect Scoop.

Matled Milk Ice Cream, very rich but so good!

Orange Popsicle Ice Cream with wine poached apricots from Crazy Water Pickled Lemons by Diana hendry

and again with Dorie Greenspan’s chocolate sauce from Baking From My Home To Yours. I liked the second pairing best, but this is no surprise with my chocolate and orange tendancy!

Prawn Fra Diavlo
A yummy light pasta dish from Giada De Laurentiis’s Everyday Pasta. It should have been lobster, but prawns are more readily available here.

Mushroom, Leek and Tarragon Risotto
This one is a vegetarian dish from The 30 Minute Cook by Nigel Slater. I thought it was an unexpected pairing (or I suppose that would be trilogy?) but it was really inspired and really good.

Rigatoni and Asparagus au Gratin
Delia Smith’s Summer Collection is the home of this recipe, which spins out a small amount of asparagus into a tasty and delicious supper. The recipe is here as well as in the book.

Pea and Coriander Soup, this soup in real life is a real vivid just-cooked-pea-green, I just could not get it to come through in the pictures I took...

Lastly one of my most favourite fast soups from Rachel Allen and Rachel’s Favourite Food. My little one loves this soup. I think she wanted initially because Primrose on Fifi and The Flowertots made pea soup, but now she asks for it because she likes it so much. If you haven’t a clue about that last bit don’t worry – kiddies TV programme! Anyhow here is the recipe for this gorgeous soup.

Pea and Coriander Soup
From Rachel’s Favourite Food by Rachel Allen. I have varied this only slightly by omitting a chilli from the recipe, and I’ve also made it with parsley in place of the coriander - which was also lovely.

50g butter
150g onion, chopped
2 garlic cloves, crushed or chopped
½ tsp salt and pepper, or to taste
850ml chicken stock or vegetable stock
450g fresh or frozen peas
2 tbsp chopped coriander
Melt the butter in a large saucepan, and add the onion, garlic and chilli. Cover with a greaseproof paper and a lid, and sweat over a low heat for 3 or 4 minutes, or until the onions are soft. Pour in the stock, and bring the soup to the boil. Tip in the peas and boil rapidly, without the lid, for about 2 or 3 minutes, or until the peas are tender. Add the coriander to the soup, and blend in a liquidiser until smooth.

Pasta with Spicy Sausage and Cream

Pasta with Spicy Sausage and Cream

This is a fabulous pasta dish from Rachel Allen’s Rachel’s Favourite Food. This I think this is one of my favourite pasta dishes ever, along with Giada’s mushroom and Marsala sauce from Everyday Italian, and Nigella’s meatball pasta from Nigella Bites. Mind you I do have a bit of a thing for chorizo sausage, so that might explain it.

The tomato sauce it a little buttery, a little creamy, garlicy, herby and as spicy as you like with the red pepper flakes. I sometimes make it without the pepper flakes and although it doesn’t give the chorizo added depth my little girl loves it too. I generally make half this amount, and it halves brilliantly. It’s a really easy recipe, and you could easily do it on a weeknight for the family, but it’s special enough for the weekend or friends too. The pasta I use in the picture is small tubes because my little one was eating it, but if it’s for adults then penne is my first choice. I did have mini penne for a while but have run out of it just now. Trip to the Italian Deli in order!

Pasta with Spicy sausage and Cream

25g butter
700g ripe tomatoes, peeled and chopped (or use 800g tinned tomatoes)
4 cloves garlic
2 tsp Rosemary, chopped
1 pinch fine sea salt and freshly ground black pepper
2 tsp caster sugar
225g chorizo sausage, cut into ½cm slices
1 pinch red chilli pepper flakes
6 fl oz double cream
2 tbsp Parsley, chopped
500g penne, or use rigatoni or farfalle
50g Parmesan Cheese, grated

1 Melt the butter in a large saucepan, and add the chopped tomatoes, garlic and rosemary. Season to taste with salt, freshly ground black pepper and the sugar (the sugar will help bring out the sweetness of the tomatoes).

2. Cook for about five minutes, until the tomatoes have just begun to soften.

3. Add the sausage to the pan with the chilli flakes, cream and half the chopped parsley. Simmer until the mixture has reduced by half, stirring frequently about 10 to 20 minutes. Remove from the heat and adjust the seasoning, as necessary.

4. Cook the pasta in a large pot of salted boiling water, until al dente. Drain and toss with the sauce.

5. Transfer the pasta to a large heated serving bowl and scatter with the grated Parmesan cheese and the remaining parsley. Serves 6.