I go through phases of making home-made pasta. It’s fairly simple to make gorgeous fettuccine or spaghetti (especially when you can throw the dough in the thermal cooker) and the taste is incomparable to the dried variety from the supermarket. Sauces tend to be super easy too – you want the flavour of the pasta to shine through, so stick to something simple like these recipes for the sauce. My pasta making phase usually ends when I attempt something like ravioli which always takes much much longer than I anticipate, and sucks all the enjoyment out of it. So if you are time-poor, stay away from ravioli.
I follow the basic 100g pasta flour to 1 egg recipe, which is easy to increase or decrease Continue reading
I really, really love a one-pot (or in this case, one-jug) meal. I’ve made pasta sauces in the Bellini before, but this is the first time I’ve tried cooking pasta in the sauce. I was a bit dubious about this technique but it’s seriously delicious. I used penne as I thought it would be more robust than some of the other types of pasta, and I also switched to the stirring (blunt) blade after chopping the garlic. The pasta stayed intact so it’s definitely not a mushy dish. If you are making this in the ThermoMix or HotMix Pro, then you might need to reduce the cooking times. For ThermoBlend, ThermoChef or SuperChef, the times should be the same.
Now, a confession about this one-pot thing. In the pics, I’ve shown that the broccolini steams at the same time as the pasta cooks (using the steamer basket on top of the jug). Continue reading
I bought the Jamie Oliver 30 minute meals recipe book when it came out, but haven’t looked at it for a while. Mostly you really do need a food processor for most recipes (which I didn’t have). But now I have the Bellini I’m ready to give it another try.
So tonight I made the Spaghetti Alla Puttanesca. I’ve made it before, and it’s delicious (although it was a massive faff without a food processor/ thermocooker). For some reason I find the idea of tuna and spaghetti really unappealing, but trust me, the flavours in the recipe work really well together. If you are a compulsive salt adder, try and stop yourself this time. Capers + anchovies+ olives = plenty of salty flavours.
I didn’t bother with the side dishes of the complete meal tonight (apart from the garlic bread which looked easy enough).
I rashly decided to use the chopping blade for the whole recipe. The last two times I’ve tried this, it has ended very badly. However, the gamble paid off tonight (as you can see from the pic, even the olives stayed whole). Perhaps it’s because the dish has quite a lot of liquid?
- 225g can of tuna in oil (in chunks)
- 2 cloves of garlic (skin removed)
- 1 T capers, drained
- 30g tin of anchovies
- 1/2 large red chilli (with seeds and membrane intact)
- small bunch of flat leaf parsley
- 8 kalamata olives (pitted)
- ground cinnamon
- 2 x 400g tins of chopped tomatoes
- 500g dried spaghetti
- 1/2 lemon
- Olive oil
- 1. Put on large pot of water to boil for the pasta.
- 2. Put garlic cloves, chillies, and bunch of parsley in the bowl. Chop on sp 7 for 10 sec.
- 3. Add oil from tuna tin, anchovies and their oil (I used a fork to break the anchovies into a few pieces), and capers to the bowl. Cook at 100C at sp 1 for 2 minutes.
- 4. Add tuna, tomatoes, olives and cinnamon. Cook at 100C, Sp1 for 6 minutes.
- 5. Add salt and spaghetti to your boiling pan of water. Spaghetti and sauce should be ready at the same time.
- 6. Drain pasta (reserve a little of the cooking water) and then put it back in the hot pan. Add cooked sauce, lemon juice, olive oil, and reserved water (if needed).
For the garlic bread, I used a mini turkish bread rather than a ciabatta as Mr Oliver suggests, as it’s all I had. I blitzed a small bunch of parsley in the Bellini (sp 7 for 10 sec) , scrunched some baking paper under a running tap, then scraped the parsley onto the paper and spread it around with my hands with some salt and pepper. I then put the bread on, and made diagonal cuts every 3 cm. I blitzed 2 cloves of garlic (again, sp7 for 10 sec), sploshed some olive oil on the bread then added the garlic. I pushed it into the cuts with my hands, then wrapped the bread in the parsley-d paper and put it in a 200c oven. I did this before I started the sauce so it was in for about 15 minutes.