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Spaghetti carbonara fritters recipe

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Spaghetti carbonara fritters recipe

Spaghetti carbonara fritters recipe. Transform your leftover pasta into delicious carbonara fritters, ready in just 30 minutes.

05m prep
25m cook
4 servings

5 Ingredients

– 2 eggs, lightly whisked

– 40g (1/2 cup) finely grated parmesan, plus extra shaved parmesan, to serve

– 300g spaghetti, broken in half, cooked, cooled

– 4 rindless bacon rashers

– Baby French kale, to serve

4 Method / Steps

Step 1

Combine the eggs and grated parmesan in a large bowl. Add the cooked spaghetti and toss to coat.

Step 2

Heat some vegetable oil in a large non-stick frying pan over medium heat. Use tongs to pick up some of the spaghetti mixtures and place it in the frying pan in a fritter shape, about 12cm in diameter. Repeat to make 4 fritters. Cook for 2-3 minutes or until crisp and golden underneath. Turn fritters and cook for a further 2-3 minutes or until golden and crisp. Transfer to a plate lined with a paper towel. Keep warm. Repeat to cook the remaining spaghetti mixture.

Step 3

Meanwhile, spray a large frying pan with oil and heat over medium heat. Cook the bacon, turning once, for 5 minutes or until golden and crispy.

Step 4

Divide the fritters among serving plates. Top with the bacon, baby kale and extra shaved parmesan.

source – cooking365coza

Food and Drink

Roast chicken noodle soup recipe

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Roast chicken noodle soup recipe

Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.

Ingredients (6)

– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.

Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.

source – BBC

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Food and Drink

20-minute healthy bolognese recipe

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healthy bolognese recipe

20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.

Ingredients (12)

– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve

Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.

Step 3

Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.

source – tastecom

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Food and Drink

Lemon meringue scones recipe

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Lemon meringue scones

Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.

Ingredients (10)

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust

Method

Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.

Step 4

Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.

source – tastecom

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