A Food & Travel Blog

Cookbook Review – delicious. Spice, Slow & Indulge

02/05/2014 | By

These three little gems – the delicious. Spice, Slow and Indulge collection from ABC Books – arrived in my letter box just before Easter, in the same week as I received the brilliant KitchenAid Pasta Roller Set. The planets aligned, my cooking mojo was rising and the husband was away at the Byron Bay Blues Fest, leaving me with plenty of spare time, so both the books and the pasta rollers got a thorough workout!

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Pangkarra Pasta – whole grain pasta has come a very long way!

04/07/2011 | By

 

 

A long, long time ago, in what my children would refer to as the olden days, I used to live in share housing.  I certainly couldn’t go back to that way of living again, but it was enormous fun while it lasted.  We lived in large, older houses with an often floating population of residents and there was always something interesting to do, see or discuss.  Visitors were always welcome, the kettle was always on and food, cigarettes and chores were (for the most part) shared.  It was an economical, stimulating way of moving out of home and one I frequently commend to my eldest daughter, who has yet to take the hint.   There always seemed to be at least one vegetarian hanging around the house who was passionate about wholemeal bread, pasta and brown rice and they were most often the ones interested in cooking – if only to ensure that dinner time eventuated with a meal they could actually eat.

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WHAT’S IN THE BOX JUNE 16 – Chicken, Broccoli and Pasta Bake

16/06/2010 | By

The list for this weeks boxes is here. As usual, the contents will vary depending upon the size ordered.

The winter veggies are really starting to come in now, with broccoli and cauliflower joining the usual suspects. Cauliflower can be a bit tricky to glam up – although, personally, I really can’t go past dousing it in a nice cheese sauce. However, for something a bit different, Claudia Roden (in “The New Book of Middle Eastern Food”) suggests chopping equal amounts of cauli and fennel bulb into similar sized pieces and boiling (I’d steam them) until just cooked, then dressing them with good olive oil, lemon juice and salt and pepper. I love fennel to bits so I’m keen to give this a go!

Just yesterday I found a scrunched up piece of paper with an old recipe that I tore from a magazine ages ago for a Chicken, Broccoli & Pasta Bake. Too easy if you cheat and buy a cooked chook and easily adapted to take in other veggies. I would also probably add some fresh herbs to this – maybe thyme.

Chicken Broccoli & Pasta Bake
 
Author: Amanda McInerney of www.lambsearsandhoney.com
Prep time:
Cook time:
Total time:
Serves: 6
Buy a cooked chook and this is in the oven in no time. I’ve used thyme here, but any fresh herbs you have on hand will be just fine.
Ingredients
  • 250 gms small pasta spirals, cooked
  • 2 cups broccoli florets
  • 3 cups cooked chicken, shredded
  • 1/2 cup semi-dried tomatoes, chopped
  • 4 spring onions, chopped
  • 300gm light sour cream
  • 1/2 cup chicken or vegetable stock
  • 2 tbsp wholegrain mustard
  • 1 clove garlic, minced
  • 1/2 bunch chopped, fresh thyme
  • salt and pepper
  • 1/2 cup each grated mozzarella and parmesan
Instructions
  1. Preheat oven to 180C. Grease large ovenproof dish.
  2. Steam broccoli until just cooked.
  3. Combine pasta, broccoli, chicken, tomatoes and onions in large bowl.
  4. Stir in cream, stock, mustard, garlic and season to taste.
  5. Pour into ovenproof dish. Top with cheese.
  6. Bake approx 20 mins.
 

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