Creamy Chicken Linguine Recipe.
If you're a fan of pasta, sundried tomatoes, fresh parmesan cheese and a creamy garlic butter sauce - look no further than this easy and colourful recipe. Taking less than 15 minutes from preparation to serving, you really can't go wrong!
Ingredients:
dried linguine pasta
1 tbsp butter
500gr chicken breast fillets, thinly sliced
1/2 tsp minced garlic
1 tsp chopped chives
1/2 cup sundried tomatoes
handful of spinach
300ml thickened cooking cream
1/2 cup parmesan cheese
salt and pepper to taste
1 tbsp butter
500gr chicken breast fillets, thinly sliced
1/2 tsp minced garlic
1 tsp chopped chives
1/2 cup sundried tomatoes
handful of spinach
300ml thickened cooking cream
1/2 cup parmesan cheese
salt and pepper to taste
Method:
1. Put your linguine pasta in a saucepan on the stove and start cooking according to packet instructions.
2. Heat half the butter in a large non-stick frying pan (or a frying pan lined with baking paper to prevent sticking) and quickly add your chicken, garlic, chopped chives and a little salt. Cook for 3-4 minutes until chicken is seared on each side and coated in the chives.
3. Throw in your spinach and sundried tomatoes and continue cooking for a couple more minutes.
4. Add the remaining butter, cream, parmesan cheese, pepper and hot cooked pasta.
5. Stir through to combine and serve!
Serves 4.
2. Heat half the butter in a large non-stick frying pan (or a frying pan lined with baking paper to prevent sticking) and quickly add your chicken, garlic, chopped chives and a little salt. Cook for 3-4 minutes until chicken is seared on each side and coated in the chives.
3. Throw in your spinach and sundried tomatoes and continue cooking for a couple more minutes.
4. Add the remaining butter, cream, parmesan cheese, pepper and hot cooked pasta.
5. Stir through to combine and serve!
Serves 4.
Tuesday, 26 August 2014
Hearty Parmesan Tomato Soup Recipe.
I came up with this recipe after sampling many different tomato soup recipes over the years and picking out the ingredients from each that I personally found tasted the best when put together. This recipe serves 6, making it perfect for larger families, or for couples who enjoy their leftovers. Enjoy!
Ingredients:
3 cans of diced tomatoes
2 large potatoes, finely diced
1 large carrot, finely diced
1 tsp dried oregano
1 tbsp dried basil
1L liquid chicken or vegetable stock
1/2 cup of butter
1/2 cup of flour
1 cup of milk
1 cup of thickened cream
1 cup of parmesan cheese
salt and pepper to taste
2 large potatoes, finely diced
1 large carrot, finely diced
1 tsp dried oregano
1 tbsp dried basil
1L liquid chicken or vegetable stock
1/2 cup of butter
1/2 cup of flour
1 cup of milk
1 cup of thickened cream
1 cup of parmesan cheese
salt and pepper to taste
Method:
1. Grab your slow cooker and throw in the diced tomatoes, potatoes, carrots, oregano, basil, and liquid stock. Cover and cook on the lowest setting for 6 hours.
2. After 6 hours, and 30 minutes before serving, you will need to prepare a roux. To do this, melt butter in a large saucepan over low heat and gradually stir in the flour. I find it easiest to do this with a whisk as it will break up any lumps in the flour a lot quicker.
3. Once your roux is smooth and silky, add in a ladle of the tomato soup mixture and mix well until the soup blends into the roux. Repeat this step until you have blended at least 6 ladles of soup into the roux. Once you're done, add the roux/soup blend back into the slow cooker and mix together with the remaining soup.
4. Return your saucepan to the stove top and quickly mix together your milk and cream, stirring continuously until they are nice and warm. Add to your slow cooker and combine well.
5. Add your parmesan cheese, salt and pepper to the slow cooker and mix together once again.
2. After 6 hours, and 30 minutes before serving, you will need to prepare a roux. To do this, melt butter in a large saucepan over low heat and gradually stir in the flour. I find it easiest to do this with a whisk as it will break up any lumps in the flour a lot quicker.
3. Once your roux is smooth and silky, add in a ladle of the tomato soup mixture and mix well until the soup blends into the roux. Repeat this step until you have blended at least 6 ladles of soup into the roux. Once you're done, add the roux/soup blend back into the slow cooker and mix together with the remaining soup.
4. Return your saucepan to the stove top and quickly mix together your milk and cream, stirring continuously until they are nice and warm. Add to your slow cooker and combine well.
5. Add your parmesan cheese, salt and pepper to the slow cooker and mix together once again.
6. Leave your soup in the slow cooker for a further 30 minutes before serving with crusty buttered toast.
Thursday, 14 August 2014
Creamy Pumpkin Soup Recipe.
This is hands down the best pumpkin soup recipe I have ever tried - and I have tried a lot. It is incredibly easy and affordable to make, uses minimal ingredients, and takes about 40 minutes all up. This is the pumpkin soup recipe that I will be passing down to my kids. Simple, tasty and extremely filling. What more could you want?
Ingredients:
1.5kg butternut pumpkin
1 brown onion
1 litre liquid vegetable stock
1/2 cup thickened cream
nutmeg
ground black pepper
Method:
1. Chop pumpkin up into small cubes (roughly 1cm) and finely dice your onion. Throw into a large/deep saucepan and cover with liquid vegetable stock.
2. Bring saucepan to the boil, then reduce to about half the heat, cover and simmer for 20 minutes.
3. Once pumpkin is soft, remove from the stove and use a stick blender to blend into a soup like consistency.
4. Stir in cream, then sprinkle in some nutmeg and pepper to taste.
5. Serve with fresh crusty bread or home made croutons.
Enjoy!
Serves 4.
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