Penne Con Pollo e' Amatriciana Sauce (Pasta With Chicken and Chili Sauce)

I very quick meal to make, but with nice good flavours to it. Especially if you like chilies.

Amatriciana Sauce For Pasta

Ingredients

2 tins cherry tomatoes
500g of chicken breast
5 rashers of pancetta
A glass of white wine
1 red onion
4 cloves of garlic
Tagliatelle
Olive oil
1 chili (de- seeded if you want)
1 tsp chili flakes
Seasoning
Parmesan Cheese to serve

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Level : Easy
Serves: 4

Method

Heat some oil in a pan and add the onion and garlic , cook slowly for 4/5 minutes . Add the pancetta and cook for a further 3 minutes. Add the diced chicken breast and brown all over. Add the chopped chili and the flakes. Cook for a minute. Add the wine and cook for a further minute, or until reduced by half. Add the cherry tomatoes , sugar and seasoning. Leave to simmer for about 8/10 minutes and take off the heat. Serve with any pasta you fancy. Grate some cheese over and serve.

Chocolate and Ginger Cake

This is possible the easiest cake I have ever made. Very quick too, so quick you don't even need any baking. I'm not a fan of Christmas cake or Christmas puddings. So this is my version of a Christmas cake. Any one can do it. Quite fun for kids and let them get involved with the cooking

Chocolate and Ginger cake

Ingredients

150g dark chocolate
150g milk chocolate
150g unsalted butter
75g of golden syrup
300g ginger biscuits
70g flaked toasted almonds
70g dried cranberries
50g of white cooking chocolate

Preperation Time: 15 minutes
Needs over night to chill.
Serves 10/12
Level: Easy

Method

Start with breaking your dark and milk chocolate. Put over a pan of simmering water to melt in a bowl, and not touching the water. Add the butter and the golden syrup to the bowl of chocolate. Leave to melt until you can do the rest. Get the ginger biscuits and put inside a bag. Give them a good bash with the rolling pin , until they are crumbs. Add in a clean mixing bowl along with dried cranberries and the flaked almonds. Have a look at the chocolate again, give it a stir . When melted mix with the ginger mixture. Grease a baking tin with some oil and cover with some greaseproof paper. Pour the cake mixture in the tin. Melt the white chocolate the same way but do not mix it with any butter or anything else. Drizzle on top of the cake. Decorate the cake with some snow flake and snow man :) . Chill in the fridge for at least 12 hours. I done mine in advance for Christmas. Can be done a week before. Serve with some whipped cream .

Baked Rice (Ross il-Forn) Maltese Dish

I am today going to share another Maltese recipe, and it's one of my favorite, I must add! Very simple and yet so tasty. Doesn't take a long time of preperation. Must give it a go I'm sure you will all agree with me on this.

Baked Rice

Ingredients

1 carrot diced
1 onion diced
2 cloves of garlic
250g beef mince
250g pork mince
2 hot dogs slices
3 rashers of bacon
1 tin plum tomatoes
1 tbsp tomato puree'
thyme
2 bay leaves
3 beaten eggs
A pinch of sugar
500g rice
Grated cheddar
Grated Parmesan
Seasoning
Olive oil
Curry powder
A splash of worchestershire sauce

Preperation Time: 25 minutes
Cooking Time: About an hour
Total Time : Over an hour
Serves: 5/6
Level : Easy

To serve

Crusty bread
Peas

Method

In a deep pan heat up some oil and add the onion, grlic, carrot and bacon. Leave to cook for about 10 minutes on a low flame. Add the mince and cook until brown.Add the chopped sausages. Add the curry powder, thyme, bay leaves and a spalsh of worchestershire sauce. Cook for another two minutes and add the tomato puree' , plum tomatoes and a pinch of sugar. Bring to a boil and simmer for 5 minutes. Start cooking your rice . Mix the rice with sauce and beat in three eggs. Stir all well to combine. Pour into a baking dish. Cover with cheese a mixture of cheddar and parmesan. Cook in the oven for 30 minutes on 180 degrees. Serve with bread and peas on the side.

Cassoulet

A nice traditional French dish. It's the first time I ever done it. It sounded good to me so I decided to give it a go . Most of the dinners have potatoes with them. This one has got beans as a means of starch instead.

Cassoulet

Ingredients

4 chicken legs
6 sausages
50g of chorizo sausage
1 tin haricot beans
1 tin cannellini beans
1 onion
1 tbsp tomato puree'
1 liter hot chicken stock
Thyme
1 bay leave
Seasoning

Preparation Time: 20 minutes
Cooking Time: Over an hour
Serves : four
Level: medium

Method

Turn your oven at 180 degrees. When hot enough, put your chicken legs in and leave to cook for 25 minutes. I drizzled some olive oil on the chicken legs and seasoned them before putting in the oven. In the mean you can start with frying the chorizo sausage. After a minute or two add the onion and cook for another 5 minutes. Add the thyme, bay leave and season. Stir everything and add the tomato puree' and the stock. Bring everything to a boil, take the chicken out of the oven and add to the pan. Cover and simmer gently for 30 minutes. Grill your sausages following the instructions on the pack. After 30 minutes uncover the pan and add the drained beans. Leave to cook for another 15 minutes before adding the sausages to the pan. Cook for a further 15 minutes or until all the liquid is evaporated from the pan. Serve with some vegetables of your likings, I used carrots and broccoli.

Chicken and Leek Pie

I was prepered for a busy Saturday ahead, so I prepered the pie a day ahead. Leave it in the fridge and before baking it just brush it ligtly with an egg. I find pies quite convienient

Chicken and Leek Pie

Ingredients

600g of chicken breast
600g of leeks
4 rashers of streaky bacon
2 garlic cloves
2 tbsp of plain flour
300ml chicken stock
1 tbsp of Dijon mustard
200ml of double cream
Olive oil
Butter
Seasoning
Ready rolled puff pastry
Thyme

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time:  50 minutes
Serves : four
Level Easy

Method

Get everything ready and chopped on your bench and easy to reach. Put some butter with some oil in a deep pan. Put the leeks in cote everything well with the butter, and cover. Leave to cook on a low flame for 10 minutes. Add the chicken and crushed garlic. Add cook until the chicken is well coked and maybe a little golden round the edges. Add the thyme and the flour and cook until it all looks mushy . Add the dijon mustard and cook for 30 seconds. Add yor hot stock , stir well and bring to a boil. leave to cook uncoverd for another 10 minutes or until thick enough. Add the cream and stir in. Cook for another 2 minutes and tip in a baking tray. Cover with puff pasrty, brush with an egg and cook in a preheated oven for 35/40 minutes on 180 degrees. I served mine with some peas .

Beef Taco's

A nice and fun dinner. Full of activity . Gets everyone involved and sharing. I like it plus you can be daring and make as spicy as you like. Everyone has his own portion . So by adding jalapenos or maybe a grilled chili pepper to your own taco won't hurt anyone. I mixed my with taco shells and tortilla's too. Then you can fill them up yourself at the table.

Beef Taco

500g minced beef
1 tin mixed beans
1 onion
1 green pepper
1 red pepper
1 clove garlic
A pinch of paprika
1 whole chili just pricked
1 tbsp tomato puree'
1 tin chopped tomatoes
A pinch of sugar
250 ml hot vegetable stock
A pinch of cumin powder

To serve

Grated cheese
Lettuce
Tomatoes
Jalapenos
Lime wedges
Guacamole
Taco Shells
Flour Tortilla
Sour Cream
Potato wedges
Corn on the cob

Cooking Time: 30 minutes
Preparation Time: 30 minutes
Total Time: 1 hour
Level : Easy
Serves: 5

Method

Fry your onion and garlic in some oil for 2 minutes. Add the peppers and cook for a further 6 minutes. Add the mince and brown all over. Add the paprika and the cumin. Add the drained beans and cook for a further minute.  Add the tomato puree' and the tinned tomatoes along with a pinch of sugar.Add the stock and leave it cook on a low flame and uncovered for about 30 minutes. Or until all the water is completely evaporated. Serve everything in the middle of the table and leave everyone add his own ingredients.

Toad In The Hole

Well if you are following a diet , and don't eat many fats, then this is not for you. It is so yummy. Well obviously, all the fatty greasy stuff is always tasty. Sausages are good, we all like them . Bangers and mash , sort of but with Yorkshire puddings! I have tried this recipe a few times before I actually nailed it. But I never give up and I kept on trying . It was always eatable when I done it , just not right or perfect. I am proud to say that this time they came the best. I found that using a big enough tray with more surface area, helped a little . Just a tip , I done a big batter as I had 12 sausages. Calculating your batter is easy. Just remember what ever amount of flour you have has to be same amount of milk.  Ex: 100ml - milk, 100g flour. I find it even better to half the flour. Half plain flour and half self raising flour. As it help it rise :)

For the batter

200g plain flour
200g self rasing flour
400ml of milk
4 eggs
salt

Ingredients

12 sausages

For The Onion Gravy

2 onions
2 tbsp worchestershire sauce
1 tsp sugar
1 tsp powder mustard
400ml warm vegetable stock
2 tbsp plain flour
Seasoning

To serve

1 tin of baked beans
Mash
Broccoli

Method

Start with your batter, I like to leave sit for an hour or two before using. I read many different recipes. Everyone says it different, but I found it really works when left to rest before using it. Mix the plain flour and raising flour together in a large bowl . I use half and half to help the yorkshire pudding rise. Add the eggs one by one and beat gently. Add the milk , season and set aside. I left mine two hours. If you don't have enough time even leaving for 30 minutes makes a difference.

 

Preheat your oven on 200 degrees. In an oven proof dish put about 1cm of sunflower oil. Put in the oven and leave until it all starts to boil. I cover the base of the oven as this splashes a lot and makes a mess. No one likes to scrub an oven too much ! Cover with foil or put a big dish on the bottom. When the oil is very hot, gently put in your sausages and cook. It will take around 15 minutes. Take it out again  and carefully pour in the batter. Back in the oven for 20/25 minutes. It is important you don't open the oven before this point. As the yorkshire puddings won't rise then ! While all this is cooking away in the oven , you can start your onion gravy. I use a measuring jug to mix it all in. Get the Worcestershire sauce, the powder mustard and stir them into your hot stock. Fry gently your onions for ten minutes until soft. Mix the flour in with the onions and cook for a further minute. Add the mixture you prepared in the jug. Stir well , bring to a boil and cook until thick and dense . Serve with your sausages .

Vindaloo and Courgette Curry

I do love a curry, there's no way of hiding this.This dish is really famous in Goa. Vindaloo is know to be a very fiery spicy dish. The fiercest of them all. Therefore when you cook it your self, you can control the heat of your meal. I don't mind spicy food. But I don't want to ruin the flavours either. Plus I have to kids to feed too and I'm sure they won't like that. I will cook mine with some left over beef . But you can use stewing beef cut in about 1 cm cube.

For the Vindaloo

Ingredients

1 tbsp cumin seeds
2 tbsp dried chili flakes
1tsp black peppercorns
5 green  cardamon pods. ( just the inner seeds)
1 tsp mustard seeds
a pinch of salt
1/2 tsp brown sugar
4 tbsp red wine vinegar
1 red onion finely sliced
2.5 cm root ginger
2 cloves of garlic
2 tsp ground coriander
1 tsp ground turmeric
700g cooked beef cubed ( I left mine quite chuncy as it's already all so tender)

Courgette Curry

Ingredients

2 courgette's about 400 g
Oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion finely sliced
2 cloves of garlic crushed
1/2 tsp turmeric
1 tsp chili powder
1 tsp ground corriander
1 tsp ground cumin
A pinch  salt
1 tbsp tomato puree'
1 can chopped tomatoes
150 ml of water

For the white and yellow rice

Ingredients

1 cup rice , divided in two different pots
2 knobs of butter
Olive oil
Salt
White pepper
1 tsp turmeric

Preperation Time: 20 minutes
Cooking Time: up to an hour
Total Time: Over an hour
Serves 3
Level : Medium

Method

Best to start with the vindaloo first especially if you are nuseing stewing beef. With a pestle and mortal grind your seeds. The cumin, chillies , peppercorns, mustard seeds and cardamon seeds. This will take a while and some of your energy . But you need them in a fine powder.

 

 

Add the salt to the fine powder , the sugar and the vinegar. This will be a very thin paste. Leave on the side for a while . Soften your onion for about 10 minutes . With a hand blender ,blend you onion and then mix with the thin paste you just made.

 

 

 

Heat up some more oil in a pan and fry your meat if you are using the stewing meat. When browned all over remove and set a side. If you are using the cooked meat from your left over then skip this stage. Add the grated ginger and grated garlic to the pan with some oil, and cook for about 2 minutes. Add the turmeric and corrainder to the pan and cook for a further minute. Now return the meat of add the meat to the pan. Stir it well with the spices in the pan and add your paste. Add 300 ml of water. Bring to boil, cover and simmer for about an hour and a half if you  are using the stewing beef. Keep an eye on it , you might need to add another splash of water if gets to dry before the meat is tender enough.  If you have the left over meat then don't cover and leave it to simmer until sauce is thick and meat is warm .

Until that is bubbling away , you can get cracking with the courgettes. Slice them in 1cm thick circles. In a hot pan add some oil and add the mustard seeds and the cumin seeds to the hot pan. Cook them until they start popping out of your pan. Add the onion to the pan so the stop splattering all over the kitchen and cook for 5 minutes. Add the ground chili , turmeric, coriander , cumin and salt. Stir it all and cook for another 2 minutes. Add the courgette and cook for another 5 minutes. Add the tomatoes, the puree', a pinch of sugar and 150 ml of water. Bring to a boil and leave to simmer until you have a thick sauce and the courgettes are cooked all the way through.

 

 

 

 

When everything is nearly cooked get your rice ready to serve. Divide a cup of rice between to pots. Cover with water , add a knob of butter in each and drizzle some oil. A pinch of salt in both. Then in one of them add some white pepper and in the other add the turmeric. Cover and leave to cook until all the water is infused in the rice. Stir them up together . Serve alongside your curries and naan bread.
      
                                                                                

Rib Eye Steak With Roasted Root Vegetables

I think, that a nice good piece of steak doesn't need any sauce to go with it. I like to leave the meat speak for itself. It is best cooked pink to taste the flavours better and guarantee a nice juicy, tender steak.

For the Steak

Ingredients

2 rib eye steaks (2cm thick)
Salt
Pepper
Olive oil
A knob of butter

For The Vegetables

Ingredients

2 tbsp goose fat
Olive Oil
Seasoning
Black mustard seed
Mustard seeds
3 carrots peeled and cut in half lengthwise
4 parsnips peeled and cut in quarters lengthwise
6 potatoes peeled and halved

Preparation Time: 15 minutes
Cooking Time : up to an hour
Total Time : 1 hour 25 minutes
Serves 2
Level : easy

Method

Get your vegetables going, as that what is going to take time. The meat will be cooked in minutes.
Peel them and boil them slightly, you want to be able to prick them with a fork. But with a crush to them. You don't won't them sloppy and breaking. In an oven proof dish put the goose fat and put in a preheated oven until melted and bubbling. Oven at 200 degrees. Take it out gently and put the potatoes in, toss them well in the fat, cook for 30 minutes. Take them back out and add the carrots and parsnips. Drizzle some oil, and toss it all around with fat, season and the add mustard seeds. Leave to cook for a further 40 minutes. Now the meat. It's important you leave your meat rest at room temperature for at least 10 minutes before cooking. Season the meat well on both sides, and rub with some oil. Heat up a non stick frying pan don't add any oil to the pan , there's no need. Add the meat to the pan and on high heat sear the meat on both sides for about a minute. Turn the heat down and cook for 5 minutes on each side. Well to be fair I can't be precise on the times. This will depend on the thickness of your meat and even the type of pan you will be using. But approximately using this time your meat will be pink but not runny blood. Turn the heat off and put the meat on a warm plate. Add the knob of butter to the pan and melt it with the all the juices of the meat. Pour over your meat. Serve with your vegetables and maybe a dollop of Dijon mustard on the side of your plate.

Pan Fried Chicken Breast with Brandy Sauce

This week I wasn't really in the mood of spending a day cooking at any point. So I done a few quick meal. Plus gone out for dinner in the weekends , which was even better no cooking and no washing dishes. How do you like that. I kept really simply , but still comes out nice and tasty.

Chicken Breast

Ingredients

2 chicken breasts
Olive Oil
Pepper
Salt

For the Brandy Sauce

Ingredients

2 shallots
4 tbsp Brandy
1 tbsp Dijon mustard
200ml double cream
3 tbsp Worcester sauce
Seasoning
Olive oil

To serve

Baby carrots
Green Beans
Roast potatoes




Cooking Time: 20 minutes
Preparation Time: 20 minutes
Serves 2
Level: Easy

Method

Rest the chicken on a chopping board, Cut them in half lengthwise, but not all the way. They will look like a heart when flat. Season well both sides and rub with some oil. Heat up a non stick frying pan. Add the chicken to the dry pan and cook each side for about 6 minutes , before turning. It will have a nice brown color.
While that is resting on a warm plate in a warm place, you can start your sauce. The sauce only takes seconds to cook. So your food won't get cold. In the same pan you cooked the chicken , add a little oil, then the shallots. (these have to be chopped really fine, to help cook quicker) Season and add the Worcester sauce. Add the mustard and cook for another 30 seconds. Now the brandy, And flambe. (As soon as you put the brandy in, tip your pan a little sideways and it will instantly catch fire) The flame might be a bit big, don't worry that's fine.) Leave the flame die and add the cream. Give it a good stir and bring to boil. Pour over your chicken and serve immediately. Serve with any vegetables you fancy and enjoy.

A Quick Meat Sauce For Pasta

Most people today have a busy life. Therefore can not afford to spend all day in the kitchen. On the plus side this meal is a cheap meal too. I was meant to do something completley diffeerent today. But I have been so busy this week, this month December is a busy month . I do'tmind it all , makes things interesting . Any way I found out last minute , just when I was strating to cook that I had no eggs left. So I had to change my plans for dinner. I had a quick look in my cupboards, and came up with this.

Meat sauce

500g minced meat
3 rashers of bacon
1 onion
2 cloves of garlic
1 red pepper
1 tbsp oregano
1 jar chili and tomato sauce
1 tbsp tomato paste
A pinch of sugar
A splash of water
Olive oil
Seasoning

Serve with

Pasta ( I used Tagliatelle)
Parmesan Cheese
Freshly ground Pepper

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time : 30 minutes
Serves 4
Level: easy

Method

Heat up some oil and add the onion . Gently fry the onion until soft. Add the bacon and the mince. Turn the heat up a little. When the mince is brown add the crushed garlic and the peppers. Fry for a further minute or two. Add the jar of sauce and the tomato paste. Fill half the jar with water and add to the pan, along with a pinch of sugar. Season and add the oregano. Bring to a boil and simmer for about 5 minutes. Mix with pasta and sprinkle over some grated cheese.

Cajun Pork Chops with a Sweet Corn Salad

I had this recipe inspied from a Jamacian. Hot and spicy , I do like a kick in my meals. Gives all another dimension to food. This works really well with chicken legs too. Today I had Pork chops avaliable in my freezer.

Pork Chops with Cajun

Ingredients

6 pork chops
2 tbsp cajun spice
2 tbsp oive oil
juice of a lime

For the sweet corn salad

Ingredients

1 tin sweet corn (big)
2 chopped tomatoes
A piece of cucumber diced
1/2 a red onion diced
Chili flakes
Extra virgin olive oil (drizzle)
Seasoning

To serve

Asparagus
Savoury rice
Chips

Preparation Time: 10 minute
Cooking Time: 30 minutes
Marinate Time: 30 minutes
Total Time : 1 hour 10 minutes
Serves 4
Level: Easy

Method

Who said you can't have a nice yummy dinner after a days work! With not much to do.
No fuss , but yet so delicious and a colorful plate. If you want the taste to be more intense I suggest that you marinade the chops for at least 30 minutes before cooking. Get all the ingredients ready and prepare the marinade first. Get a small bowl and mix in the Cajun spice, olive oil and lime, season. Get a brush and using the marinade, brush both sides of the pork chops. Use all the marinate , cover with cling film and leave in the fridge for 30 minutes. Turn your grill on low and put the chops in. Turn them half way through. They should take about 15/20 minutes to cook. But this will be determined with the thickness of your meat. You don't want to over cook them, as they will be dry therefore chewy.
While the pork is cooking away in your grill, you can start your salad.  Open the tin of sweet corn and drain. Add in a salad bowl, chop the tomatoes, cucumber and onion. Add with the sweet corn in the bowl. Add the flakes of dried chili, the oil and season to your taste. Serve on the side with your chops. There you go dinner is served. You can now chill and enjoy your evening. Maybe with a nice glass of wine .

Hot and Sour Pork Stir Fry

Who doesn't like a Chinese take away.  I now I do , the only problem is that they are so greasy . So I like to do my own every now and then . It's just as delicious, but on the plus side, it only has half the fat it would have when you buy it ready from a take away. It only takes minutes to cook and not even much of a messy kitchen as it's all done in the same wok. I'm doing mine with pork fillet , but you can easily do it with chicken. So lets get started.

Hot and Sour Pork Stir Fry

Ingredients

450g pork fillet cut in strips
4 tbsp soy sauce
1 1/2 juice of a lime
4 tbsp clear honey
4 tbsp cornflower
1 red pepper
1 green pepper
1 yellow pepper
1/2 a red onion
1 chili (deseed) I leave the seeds in mine
A splash of water
Toasted sesame seeds

To serve

Noodles
Prawn crackers

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves 4
Level: Easy

Method

Mix the corn flour in a bowl with the soy sauce and the lime. Leave a side .  In hot and sizzling wok add some oil. Then brown your pork all over add the peppers, the red onion and the chili. Fry for a further 3 minutes. In the meantime cook the noodles following the instruction on the pack. And dry fry the sesame seeds until brown but not black, and mix them in with sauce mixture. Add the sauce mixture to the pan stir and it will be really thick, add water little by little until you get your desired consistency. It should be a thick and sticky. Bring the noodles to the pan and stir fry altogether. Serve and eat immediately while hot. They go really nice with some prawn crackers on the side.

Lamb and Pork Cannelloni

This recipe is going to look like a lot , a big meal. But don't worry ! What I done is, froze half the meat sauce in freezable container. Write what it is and the date on it too. This will last for about three months in the freezer . I'm sure at some point you will have a busy day and find it really handy . Just put it in the fridge to defrost for at least 12 hours.
HINT:  You want it quicker then filling every tube one by one you can easily layer it like a lasagna :]

Lamb an Pork Cannelloni

Ingredients

18/20 tubes of cannelloni
500g lamb mince
500g pork mince
1 tin kidney beans
1 carrot
1 onion
2 cloves of garlic
2 tins chopped tomatoes
1 chili chopped (deseeded if you want)
1 tsp smoked paprika
1 tbsp tomato puree'
Olive oil
Seasoning
Cheddar cheese

For the white sauce

Ingredients

50g butter
50g plain flour
2 hand fulls of baby spinach leaves
350ml vegetable stock
350ml milk
Pinch of nutmeg
Seasoning

Cooking Time: 35 minutes oven , 15/20 minutes hob
Serves 8
Level : Medium

Method

In some oil fry your mince until brown all over. Drain all the fat (I picked it up with a slotted spoon and rinsed the dish before used it again) and put it on some kitchen towel. Set aside. Add some more oil and fry gently the onion garlic and carrot until soft. Add the chili and paprika, stir in and cook for a minute or two. Bring back the mince to the pan and add the drained kidney beans ( I unfortunately forgot them on the side and didn't add them ) But next time when I use the other half that's in the freezer, I will add kidney beans while warming it up. Now add your tomatoes and the puree'. Make sure everything is warm and well cooked , take off the heat and put aside t cool , while you can start the white sauce. Melt the butter gently in a pan, as we don't won't burnt butter. It taste bitter and ruins the flavour of the sauce. Add the flour and stir it in well for about a minute. Take off the heat and add the milk a little at a time, Stir in well every time you add a little milk. If you don't do this step well , you will end up with a lumpy white sauce. I'm sure you don't want that, as it will end up down the drain. Put back on the hob and add the stock. Warm trough on a flame, stirring constantly , until thick. Add the nutmeg , spinach and season. Give a last stir, cover and set aside. Turn your oven on, to preheat, on 180 degrees.
You can now start filling your cannelloni tubes as the meat mixture has cooled down. If you don't need to use all the meat sauce , transfer half of it in a container and use another time. This bit to fill the tubes will be a bit tricky. You just need a lot of patience ad time too :] . Layer them in your oven proof dish, preferably you want to tug them in nicely on one level if possible. Scoop all the white sauce over everything and grate a generous amount of cheddar cheese to cover. Season , and in the oven for 35 minutes. Leave to sit for 15 minutes before serving . Serve with steamed broccoli, cauliflower and garlic bread.

Baked Macaroni (pasta)

I must be feeling a little home sick lately,been cooking a few Maltese dishes. This is a traditional Maltese pasta dish. Very easy to make and quite tasty too. All basic ingredients that one should have in the cupboard or fridge. So if you're one of those that stress out what to cook everyday. You will like this . Well I used to be terrible. I'd wake up everyday with a thought in my head. WHAT SHALL I COOK TODAY. I hated it , I came up with a timetable now. I do it on Wednesday's normally. So then I'm sorted for the following week. In the morning I just open my diary and check what needs to come out of the freezer. Stress free!

Baked Macaroni

Ingredients

300g of pasta (macaroni)
500g minced beef
3 rashers of bacon
2 boiled eggs
1 beaten egg
1 onion
1 carrot
2 garlic cloves
1 tin chopped tomatoes
1 tbs tomato puree'
1 tbs curry powder
2 bay leaves
200ml of double cream
Seasoning
Cheddar cheese

Preparation Time: 20 minutes
Cooking Time: 35/40 minutes
Total Time: 1 hour
Serves : 6
Level : Easy

Method

Boil some water and drop in two eggs , to hard boil them. They need about 6/7 minutes to cook. Then leave them aside to cool before pealing them and using them. Chop all the vegetables and fry in a deep pan for about 10 minutes on a low flame. Add the mince and the bacon, turn the heat up a little. Keep an eye on it. When brown all over ,add the curry powder and the bay leaf. Drop in a good splash of Worcester sauce, you can use a glass of wine if you like. As I already said before, in this case I find it a bit of a waste. Break a vegetable stock cube in and add the chopped tomatoes and the paste followed by a pinch of sugar. Fill the tomato can with water and pour in the sauce. Leave to simmer for about 15 minutes uncovered. Boil your pasta al dente , drain and leave on the side. Peel the eggs and chop them up. In the same pot you boiled the pasta, tip the pasta back in and stir in the sauce (remove the bay leaves) and the eggs. Season. Beat an egg in. Get the oven proof dish and start transferring your pasta in the dish. I do it in thirds and in between I drizzle a third of the double cream. Dish will keep it nice an moist in the middle trough the cooking time. Cover with a lot of cheese on top and put in a preheated oven 190 degrees for 35/40 minutes . Leave to cool for ten minutes before dishing in your plates.