Tuesday 30 August 2011
Happy birthday!
Happy birthday Cowick Garden Cafe. One year old today! In celebration we'll be baking a chocolate and beetroot cake. Recipe coming soon!
Monday 29 August 2011
Simply spicy pasta sauce
We've just come back from a few days in the very hot city of Rome (39 degrees C!) Inspired by the heat and all the delicious Italian food we ate, as well as an abundance of tomatoes in the greenhouse and some very red chillies on the kitchen window sill upon our return, we decided to put together a simple tomato pasta sauce. Our Italian friends in Rome gave us this very easy recipe and said that the essence of Italian food is simplicity. So here is our very simple spicy pasta sauce:
Ingredients
3 tbsp olive oil
2 garlic cloves, crushed
2 red chillies, finely choppped
6 large tomatoes, chopped
Salt and freshly ground pepper
Method
1. Pour the olive oil into a pan and add the crushed garlic.
2. Cook on a medium heat until the garlic turns golden and then add the chillies.
3. After a couple of minutes add the chopped tomatoes.
4. Bring to a simmer and then cook for approximately 45 minutes or until the sauce starts to thicken.
5.Add salt and pepper to taste and serve with your favourite pasta.
6. Bellissimo!
Ingredients
3 tbsp olive oil
2 garlic cloves, crushed
2 red chillies, finely choppped
6 large tomatoes, chopped
Salt and freshly ground pepper
Method
1. Pour the olive oil into a pan and add the crushed garlic.
2. Cook on a medium heat until the garlic turns golden and then add the chillies.
3. After a couple of minutes add the chopped tomatoes.
4. Bring to a simmer and then cook for approximately 45 minutes or until the sauce starts to thicken.
5.Add salt and pepper to taste and serve with your favourite pasta.
6. Bellissimo!
Saturday 13 August 2011
Creamy courgette and chilli pasta
This recipe was inspired by a good friend who said she adapted the mangetout tagliatelle stir-fry recipe by adding some fennel (from Cowick Garden) and courgettes to it. I thought this was an excellent idea and so we tried our own version of it last night. It was delicious. We added our first red chilli from the garden too!
Ingredients
2 medium courgettes, grated
150g peas
1 spring onion
2bsp olive oil
2 garlic cloves, crushed
1 red chilli, finely chopped
8 tbsp single cream
250g tagliatelle
Parmesan cheese, grated
Fennel leaves
Method
1. Cook the tagliatelle in a pot of boiling water and steam the peas.
2. While the pasta and peas are cooking, add the oil, garlic and chillies to the frying pan over a low to medium heat and stir together for a few minutes.
3. Add the grated courgettes to the chilli garlic and mix together well. After a few minutes add the cream and continue stirring.
4. When the courgettes have turned into a green creamy mixture and feel very soft, add the peas and then the pasta and toss well.
5. Sprinkle with parmesan cheese and garnish with fennel leaves.
6. Enjoy with a glass of good French wine!
Ingredients
2 medium courgettes, grated
150g peas
1 spring onion
2bsp olive oil
2 garlic cloves, crushed
1 red chilli, finely chopped
8 tbsp single cream
250g tagliatelle
Parmesan cheese, grated
Fennel leaves
Method
1. Cook the tagliatelle in a pot of boiling water and steam the peas.
2. While the pasta and peas are cooking, add the oil, garlic and chillies to the frying pan over a low to medium heat and stir together for a few minutes.
3. Add the grated courgettes to the chilli garlic and mix together well. After a few minutes add the cream and continue stirring.
4. When the courgettes have turned into a green creamy mixture and feel very soft, add the peas and then the pasta and toss well.
5. Sprinkle with parmesan cheese and garnish with fennel leaves.
6. Enjoy with a glass of good French wine!
Monday 1 August 2011
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