A delicious new idea using tortillas for the base and a cheesy tasty tuna and egg middle.
Recipe provided by NZ Eggs
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Allergen: Contains Dairy
Friday Night Pizza Frittata
A super tasty alternative to traditional pizza, this light dinner is gluten free and tastes great. A pizza style frittata that serves five.
Recipe provided by NZ Eggs
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Favourite Family Pie
This pie will quickly become a family favourite served warm, with a crisp green side salad. For a vegetarian version, leave out the bacon.
Recipe provided by NZ Eggs
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Easy Spinach and Feta Bake
Perfect for a simply delicious healthy dinner, this tasty bake serves 5 people. That’s Dinner Cracked (excuse the pun!)
Recipe provided by NZ Eggs
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Berry Dutch Baby
It’s amazing how something as simple as eggs, flour and milk can puff up in the oven into the most gorgeous looking dish. A Dutch Baby is like a pancake crossed with a yorkshire pudding. It can be served for breakfast but they make a delicious dessert too.
Grilled Asparagus and Poached Eggs
A quick and easy breakfast that is packed for all nutrients, this delicious recipe takes no time to whip together.
Recipe provided by NZ Eggs
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Cheese and Spinach Breakfast Frittata
A healthy and filling protein packed breakfast is just five minutes away with this frittata that’s cooked in a mug. Change up the ingredients to suit your mood or use whatever veggies are in the fridge.
A real bonus is the clean-up is a breeze too!
Recipe provided by NZ Eggs
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Veal schnitzel
Veal schnitzel or Wiener schnitzel as it is known in Europe is a classic dish. Escallopes of veal are given a light crumb coating, fried and served with lemon wedges. It’s delicious no matter what you call it.
Ingredients
- 4 slices veal
- 1/2 cup plain flour
- 1 egg
- 1/2 cup milk
- salt and pepper
- 1 1/2 cup bread crumbs
- 50g butter
- 1/4 cup vegetable oil
- 1 lemon, quartered
Veal schnitzel recipe
Using a meat mallet, pound the veal slices until thin and equal in thickness.
Set up your crumbing station by laying out the flour on a dinner plate. Lightly whisk the egg with the milk in a bowl. Place the breadcrumbs on a plate.
Coat the veal pieces in the flour, dip in eggwash and coat in breadcrumbs.
Heat the oil and butter together in a frying pan and cook each piece for 3-4 mins each side. Drain on paper towels. Serve with lemon wedges.
Notes
- Veal is delicious but quite expensive so you can use beef slices as an alternative.
- You need to cook these over a medium heat so they cook inside as well as having a crunchy coating. You don’t want the outside to burn before the inside is cooked.
- This recipe was created by Jennifer Cheung for Kidspot.
Slow cooker taco soup
Ingredients
- 2 tbsp vegetable oil
- 500g minced beef
- 1 satchet Taco seasoning
- 4 cups water
- 1 tin (400g) red kidney beans
- 1 tin (400g) borlotti beans
- 1 tin (400g) corn kernals
- 2 tbsp Tabasco
Slow cooker taco soup
In a frying pan, heat the oil and brown the mince.
Add the Taco seasoning and cook for a few minutes. Pour in the 4 cups of water and mix well. Pour into slow cooker and add the beans, corn and Tabasco sauce.
Cook on high for 3 hours or low for 6 hours.
Notes
- You can double this recipe and it will fill the slow cooker to the brim. It’s great for parties or after footy snacks. I like to serve this with a generous grating of tasty cheese and a dollop of sour cream. You can also crunch up some corn chips and sprinkle them over.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Cherry crumble
Ingredients
- 700g canned or bottled cherries, drained
- 100g butter, cubed
- 1 cup plain flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Cherry crumble
Preheat oven to 200°C. Butter a small baking dish and set aside.
In a small bowl, combine the flour, oats and brown sugar.
Rub the butter through the mix with your fingertips until it resembles crumbs.
Spoon the cherries into the dish. Sprinkle the crumble mixture over the top.
Bake for 25 minutes or until golden.
Notes
- I went to buy a tin of cherries for this recipe but then found a jar that was double the weight for a few cents more. You can always use frozen cherries as well. Just give your crumble a few minutes more in the oven.
- For special occasions I like to add a 1/4 cup of almond flakes to the crumble mix.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Mini apple pies
Ingredients
Pastry:
- 1 cup self-raising flour
- 1 cup plain flour
- 1 cup (250g) butter
- 1 cup water
- ½ cup caster sugar
Apple Filling:
- 6 granny smith or bramley apples (I used 3 large bramleys and 1 granny smith)
- 2 tsp cinnamon
- 2 tbsp caster sugar
- 2 tbsp brown sugar
Mini apple pies
Mix flours together.
In a saucepan, place the butter, water and sugar, and place on stove and heat until butter is melted.
Slowly while beating, add the liquids to the flours, this will make it swell and fluff up a bit – you may need to add a few more tablespoons of flour to get it to the right consistency which would be a soft pliable dough.
Place dough in a zip lock bag or container and refrigerate until chilled (about 1 hour).
Roll out onto floured surface.
To make the filling, peel and dice roughly apples Place in mixing bowl with cinnamon and sugars and mix through until all apple is evenly covered.
To make the pies, grease 2 muffin tins with canola spray or butter.
Preheat oven to 200°C.
Press a small ball of dough into the bottom of the muffin tin and then press it around to the sides to ensure all the sides are covered by pastry up to the lip.
Spoon in the apple filling and make it fill the cup entirely and about 2cm over the top.
Roll out the pastry and cut out circles to make a lid for each.
Lay the pastry lid on top and pinch the top and bottom pieces of pastry together to close each pie.
Poke one or two slits in the top to vent the pies and then place in the oven for about 15-20 minutes until golden on top.
Notes
- Your kids’ little fingers will be perfect for the pressing out the dough job. And they’ll enjoy it so much more than you will.
- Last weekend we headed off to the country for some apple picking. We came home with 10kg of apples and I set myself the challenge of using every single one of them. Hence these apple pies!
- This is a new pastry recipe which was a total success and was easy to make (and remember) – I will be making it again!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Deli-style antipasto platter
Ingredients
- 100g mixed marinated olives
- 8 thin slices of prosciutto
- 8 thin slices of salami
- 8 thin slices of mortadella
- 8 thin slices of double smoked ham
- 100g marinated fetta, broken into bite size pieces
- 100g semi-dried tomatoes
- 100g Asiago cheese
- 100g Ashed goats cheese
- 100g Provolone cheese
- 1 pkt lavoche bread
- 100g mizuna lettuce
Deli-style antipasto platter
Arrange all items on a large serving platter.
Roll the meats and fan them out. Sit the olives and tomatoes on a little washed and dried mizuna lettuce for decoration.
Depending on how artistic you want to be, allow 15-30 minutes for arranging, as well as about 10 minutes for washing, peeling, chopping and slicing.
Serve with some sliced crusty bread or a crisp lavoche bread.
Notes
- Antipasto means before the meal and can encompass any number of different deli item.
- You can include any type of smoked or cured meats, mushrooms, artichoke hearts and roasted garlic.
- This platter is for a party but if it’s an intimate small gathering, I would never have more than 4 items on the plate.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Allsort slice
Kids in the kitchen
I love to bake and the kids love to help. I also like the fact that as well as having a lot of fun baking, Miss4 is learning at the same time. She is learning science and chemistry by exploring the different textures of the ingredients and what happens when the different ingredients are mixed together and/or cooked. She is learning about measurement and volume and at the same time is gaining confidence and self esteem, by letting her attempt measurements etc herself. Miss4 also enjoys baking as she feels all grown up and just like mum. Baking is also a good time to teach children the importance about hygiene and food prep, which is the first step in our baking process.
Today we decided to try a new recipe –
Allsort slice
Ingredients
- 250gm packet malt biscuits
- 125gms butter (melted)
- 1/3-1/2 can sweetened condensed milk
- 125gm licorice allsorts, chopped into small pieces
- Half a cup of coconut (optional)
- 1 and a half cups of icing sugar
- 2 Tblsp cocoa
- 2 tsp melted butter
- 2-3 Tbsp hot water
Method
Crush the biscuits in a food processor (Miss4 enjoyed using a rolling pin to crush the biscuits). Pace crushed biscuits, melted butter, coconut (if using) and sweetened condensed milk into a bowl and mix well. Add licorice allsorts. Press mixture into a 30cm rectangular slice pan and allow to set before icing with chocolate icing. To make icing, combine icing sugar, cocoa, butter and hot water in a bowl and mix until smooth. Spread over slice.
We enjoyed making this recipe as it had an added bonus of being preschooler safe as there was no need to use a hot oven. Miss4 also enjoyed crushing the biscuits with a rolling pin instead of using a food processor. For a smaller child it is useful to use a stool or chair like we did to bring them up to a good height for the bench.
I chopped the licorice allsorts into small pieces as we only had a very sharp pair of kitchen scissors which I wasn’t too keen on letting Miss4 use. However if you think your preschooler is quite capable, or you have some blunt scissors your preschooler could possibly attempt this step.
Miss4 helped to poor the ingredients into the bowl and then mixed the ingredients all together. She then helped to press the mixture into the prepared pan.
Miss4 then placed the slice in the fridge to set. When set Miss4 helped to make the icing by helping to measure the ingredients and mixing it together. She then spread it on the slice and again she had to practice her patient’s skills as we waited a while for this to set.
Once set we cut the slice into pieces. Once daddy arrived home Miss4 was as pleased as punch to show him her achievement and offered him a piece, and as you can see even Big Hugs Elmo Enjoyed his piece of Licorice allsort slice.
In addition to baking and cooking being a great learning experience for your toddler or preschooler, I have also found that if you have a fussy eater, getting them involved with the baking and cooking process increases the likelihood of the child tasting and eating the end product and extending their palate.
This blog was written by Phillipa McNeish for the Kidspot Hasbro Month of Play promotion.
Quick Chicken Casserole
Looking a quick and easy recipe that the whole family will enjoy? Look no further, check out this delicious Chicken Casserole.
Stuck on snack ideas for kids?
Katie from Busy Happy Kids knows how challenging it can be to come up with snack ideas for the kids. Not only do we need some nutritious goodies to pack into the lunch boxes, but often the after school munchies have the kids reaching for a snack too.
Easy snacks for kids
In order to help you avoid the pitfalls of processed and often unhealthy snacks, Katie has created a handy list of some superb snack ideas that the kids will love. If you would like to order a fridge magnet of the list, pop on over to her Facebook page, Busy Happy Kids NZ and drop her a message – they’re just $5 incl P&P!
To help you out we’ve even included some Kidspot recipes below for those that require a little bit of preparation. Happy snacking!
Recipes from the Kidspot Kitchen
Corn fritters
Pop the homemade tomato relish in a little leakproof tub and don’t expect any leftovers! Get the recipe for Sweetcorn fritters with tomato relish
Hummus
Perfect for an after-school snack, toasty dippers are the perfect partner for homemade hummus. Get the recipe for Hummus with toasty dippers
Sandwich roll ups
The trick to a great sandwich roll up is choosing fresh, tasty bread that the kids like – otherwise they will never even consider trying the filling. Get the recipe for turkey pest roll-ups
Mini frittatas
These little frittatas are made with bacon and peas but you can substitute these for other cooked deli meats or veggies. Try diced capsicum. leftover roast pumpkin or kumara, or grated zucchini. Get the recipe for Mini bacon and pea frittatas
Boost balls
Boost or protein balls come in many different forms. This recipe uses dates, peanut butter, raw cacao powder and almonds. Get the recipe for chocolate nut balls
Weet-Bix slice
A Kiwi kids classic. We’ve topped our version with a lemon icing which can be drizzled over the top. Get the recipe for Weet-Bix slice with lemon icing
Pikelets
We totally didn’t sneak in some veggies … or did we? Get the recipe for veggie pikelets
From Katie at Busy Happy Kids:
I started Busy Happy Kids to share activities and ideas on how parents can encourage their children to be active and get outdoors. I was a Physical Education and Health teacher prior to having children and really love encouraging other families to be active. I progressed into sharing recipes and shopping lists/menus to teach parents how to shop on a small budget.
Visit the Busy Happy Kids website for more food ideas, recipe and fun activities to do with the kids.
Homemade raw picnic bars
Serves: 8
Ingredients
- 1 cup cashews
- 1 1/2 cup almond meal
- 1/2 cup Natvia
- 1/4 Cacao Powder
- 80 grams butter, unsalted, chopped.
- 2 Tblsp chia seeds
- 2 Tblsp coconut cream
- 1 tsp vanilla essence
- 1/4 cup peanuts
- 100g sugar-free dark chocolate, melted.
Method
- Soak the cashews in boiling hot water for at least 1 hour.
- Grind the chia seeds in a mortar and pestle and then soak in 100ml of water for 5 minutes, stirring occasionally.
- In a food processor blitz the almond meal, Natvia, cacao powder and butter until it resembles breadcrumbs and sticks together between two fingers.
- Stir through the chia seeds and then press into a 30×15 cm tin greased and baking paper and bake for 6-8 minutes at 180C. Remove from the oven and set aside.
- Blitz the drained cashews, coconut cream and vanilla in a blender or processor until smooth. Spread over the base. Sprinkle over the peanuts. Freeze for 2 hours.
- Melt the chocolate in the microwave for about 1-2 minutes, stirring at 30 second intervals. Drizzle the top of the bars in the melted chocolate and then carefully remove the bar. Line the tin in fresh baking paper and pour in the remaining chocolate, smoothing with a spatula. Remove the baking paper from the bar and place on top of the chocolate. Move to the refrigerator and chill for at least 2 hours.
- Slice into 8 bars using a sharp knife and enjoy
Find more sugar-free recipes at Natvia
Homemade Tim Tams
Serves: 8
Ingredients
Biscuit
- 100g unsalted butter, softened
- 1/3 cup Natvia
- 1 egg
- ¼ cup raw cacao powder
- 150g plain flour
- ½ tsp sea salt
- ¼ tsp baking powder
Filling
- 100g unsalted butter
- ¼ cup Natvia
- 1 heaped tbs FANGKS Chocolate powder, or other sugar-free chocolate powder
- 1 tsp vanilla extract
Method
- Preheat oven to 170C
- Beat the butter and Natvia until light and creamy. Add the egg and beat until incorporated. Sift in the cacao, flour and baking powder and add the salt. Stir with a spatula until combined.
- Turn the dough out onto the bench and lightly knead until it is smooth. Roll out in between 2 pieces of baking paper until it is about 2cm thick. Freeze for 20 minutes. Remove and slice into 16 small rectangles.
- Bake in the oven for 18-20 minutes. Remove from the oven and carefully place on a wire rack to cool completely.
- Beat the cream and Natvia until creamy. Add the cacao powder and vanilla bean paste and beat until combined. Smear onto the back of one of the cookies and sandwich together with another cookie. Repeat until all are sandwiched together.
- Place in the refrigerator to set.
- Melt the chocolate in the microwave. Stir through the coconut oil until melted. Using two forks dip the tim tams into the chocolate and place on a baking paper. Place in the fridge for 15 minutes to set.
Find more sugar-free recipes at Natvia
Peach melba yoghurt layers
Serves 4-6
Ingredients:
- 400g can sliced peaches, in juice
- 1½ cups of raspberries – fresh or frozen (defrosted)
- 500g natural yoghurt
Recipe method:
Drain the peaches, keeping 1-2 tbsp of the juice and place into a Kenwood Triblade jug.
Blend peaches using Kenwood Triblade stick until smooth. Set aside.
Clean the Triblade jug and then place the raspberries into it and blend them into to a puree with the Triblade stick.
Layer the yoghurt with the peach and raspberry purees in a tall glass dish or make swirls with the purees into the yoghurt for kids.
Add nuts/seeds/muesli on top or through the layers if you like!
Find more recipes from Claire Turnbull
- Red Velvet smoothie
- Carrot cake bliss balls
- Ginger oat cakes
This recipe was created by Claire Turnbull for Kenwood New Zealand .
Southwest Turkey & Salsa Salad
Southwest Taco Salad
Serves: 4-6
Ingredients
- 2 Taylor Farms Southwest Chopped Salad kits
- 2 ears of fresh corn, husks and silks removed
- 2 avocados, peeled and pitted (one will be used for dressing)
- 2 bell peppers
- 1 can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, sliced
- 1 cup sliced cucumber
- ½ small red onion, thinly sliced and quartered
- 3-4 tablespoons milk of choice (for dressing)
- ½ lime, plus additional for serving (optional)
- salt and pepper, to taste
- tortilla chips, for serving (optional)
This recipe is bought to you by Taylor Farms New Zealand
Tomato & Cherry Kale Salad with Lemon Vinaigrette
This recipe is bought to you by Taylor Farms New Zealand
Pasta bolognaise pie
Ingredients
500g penne pasta, cooked al dente
4 cups bolognaise sauce
1 ½ cup pizza cheese, grated
1 cup parmesan cheese, grated
2 eggs, lightly beaten
1 cup parsley, roughly chopped
Recipe
Preheat oven to 160° C fan-forced. Spray a 33cm springform pan with cooking spray and set aside.
In a frying pan, heat cooked pasta and bolognaise sauce until hot. Remove from heat and stir in half of the pizza cheese, half of the parmesan cheese, eggs and parsley until well combined.
Pour into the springform pan and smooth top with a spoon. Sprinkle remaining cheeses over the top and bake for 20 minutes or until the top is golden. Serve hot or cold.
Notes
- Everyone has their own way of making bolognaise and this recipe takes that into account – so make your bolognaise sauce the way you like it.
- Serve with a crisp garden salad.
- This pie can be frozen. I like to cut it into portions and wrap each one individually first.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Spaghetti Carbonara with Asparagus
An easy Italian family favourite spaghetti, no need for meat just fresh blanched asparagus and a squeeze of lemon for the perfect pasta dish.
Serves 4-6
Ingredients:
- 250g LeaderBrand Asparagus
- 500g spaghetti, dried
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, peeled, diced
- 2 cloves garlic, minced
- 3 eggs, beaten
- 200g Pecorino or Parmesan cheese, freshly grated, plus extra to serve
- 2 Tbsp finely chopped flat leaf parsley, plus extra to serve
- 1 lemon, juice of
Directions:
- Trim the woody ends from the LeaderBrand Asparagus. Use a sharp knife or potato peeler to thinly slice the spears. Bring a pot of water to the boil. Quickly blanch the LeaderBrand Asparagus for 20 seconds, then refresh in ice cold water. Set aside.
- Bring a large, separate pot of water to the boil. Season well with salt. Add the spaghetti and cook for 12 minutes until tender to the bite. Drain well.
- Heat a large sauté pan with the olive oil and butter. Fry the onion for 2-3 minutes until soft, but not brown, on a low heat. Add the garlic and cook for a further 2 minutes. Add the spaghetti and heat through tossing the onion and pasta together. When hot, pour over the beaten eggs and half of the cheese, and toss through until well combined. Season to taste with salt and freshly ground black pepper.
- Finally toss through the asparagus slices and chopped parsley. Sprinkle over lemon juice, before serving and garnish with the reserved cheese and extra flat leaf parsley.
- Serve hot in individual bowls, or in one large bowl for family meal time.
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Onion rings
Ingredients:
- 1 large onion, cut into 1 cm slices
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 3/4 cup bread crumbs
- Salt to taste
- Vegetable oil for frying
Recipe:
Separate onion slices into rings and set aside.
In a small mixing bowl, combine the flour, baking powder and salt.
Dip the onion rings into the flour mixture so they are completely coated.
Whisk the egg and the milk, and add into the flour mixture.
Dredge the floured rings through the batter mixture. Drain the excess of the batter off the onion rings by leaving them on a wire rack for a couple of minutes.
Place the breadcrumbs on a plate and cover the onion rings well one by one with the crumbs.
Heat oil in a small saucepan until very hot. Add the onion rings to the oil in batches of 3 or 4. Fry for 2 – 3 minutes.
Remove and drain on kitchen paper.
Season with salt. Serve immediately.
Notes:
- These onion rings are absolutely divine! Crunchy and golden brown, they are everything onion rings should be – just make sure that you are ready to serve them immediately because cold onion rings are not a pleasant thing to eat!
- If you don’t want to deep fry your onion rings, you can shallow fry them instead. Just make sure that you really keep an eye on them as they cook. You’ll need cook them for a little longer too so that the onion inside the batter gets a change to cook though.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.
Spinach cobb dip
Ingredients:
- 1 white Cobb loaf, unsliced
- 250g spinach, frozen chopped
- ½ white onion, diced finely
- 300ml sour cream
- 2/3 cup mayonnaise
- 1 pkt Continental spring vegetable soup mix
Method:
Defrost spinach and squeeze out excess water.
Combine onion, spinach, sour cream, mayonnaise and soup mix in a bowl. Refrigerate for 4 hours or overnight.
Preheat oven to 180°C. Take a lid off the Cobb loaf and scoop out bread in bite size pieces and put aside.
Spray all the bread with non stick cooking spray and bake for 10 minutes on an oven tray to crisp up.
Leave to cool and fill with spinach mixture.
Serve with lid and reserved bread.
Prawns, broccoli and ricotta elbows
Brought to you by 
Serves: 4
Ingredients:
- 375g Barilla Gluten Free Elbows
- 1 jar Barilla Ricotta Sauce
- 1.5L vegetable or fish stock
- ½ medium onion, chopped
- 1 clove of garlic, crushed
- 3g dried chili
- 16 green prawns, medium size, heads removed, de-veined, cut in 3 pieces
- ½ glass of white wine
- 1 large broccoli, florets kept separated from stem
- 70g butter
- 80ml Extra Virgin Olive oil
- Sea salt & pepper, to taste
Method:
Bring your stock to the boil.
In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.
Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
Whilst the pasta is cooking, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.
Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.
Gluten free chicken spaghetti
Brought to you by
Serves: 4
Ingredients:
- 350g Barilla Gluten Free Spaghetti
- 1 jar Barilla Pesto Genovese
- 80g Italian pancetta, skin removed and finely chopped
- 1 leek, diced in 0.5cm cubes
- 1 garlic clove, crushed
- 250g chicken breast, skin off, diced in 1cm cubes
- ½ glass of white wine
- 1 pun of truss cherry tomatoes, halved
- 50ml Extra Virgin Olive oil
- Rock salt, for pasta water
- Salt and pepper, to taste
Method:
In a large fry pan, stir the pancetta in a little oil, then add the leek and garlic and cook together for a few minutes until golden.
Add the chicken and season to taste.
Add the wine and allow it to evaporate, the add the tomatoes and cook for 5 minutes on low heat. Stir occasionally.
In the meantime, in a large sauce pan, bring plenty of salted water to the boil (7g of salt to 1lt of water). When boiling, drop the Barilla Gluten Free Spaghetti and cook according to the instructions on the box.
Drain the pasta 2 minutes before the suggested cooking time and toss the pasta together with the mix for a further minute.
Remove from the heat, stir through the Barilla Pesto Genovese and serve with a drizzle of Extra Virgin Olive oil.
Veal, speck ragu’ and napoletana spaghetti
Brought to you by
Serves: 4 | Prep: 15min | Cooking Time: 15min
Ingredients:
- 350g Barilla Whole Grain Spaghetti
- 1 jar Barilla Napoletana Sauce
- 250g veal or chicken mince
- 80g Italian speck, finely diced
- 80g Grana Padano cheese, grated
- ½ cup of chicken stock
- 1 sprig of thyme
- 1 garlic clove, crushed
- ½ onion, thinly diced
- ½ carrot, thinly sliced
- ½ celery stick, thinly sliced
- ½ cup of white wine
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
Method:
In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
Drop the Barilla Whole Grain Spaghetti into the water and stir. Cook according to the instructions on the pack.
Meanwhile, in a large fry pan, heat a little oil. When hot, add the onion, carrot, celery, garlic, thyme and cook for 3 minutes on a gentle heat.
Add the speck and cook for 3 minutes. Add veal (or chicken) mince and cook until browned. Add salt and pepper, to taste. Add wine and allow it to evaporate.
Add stock and simmer for 5 minutes, then add Barilla Napoletana Sauce and bring back to a simmer.
Drain the pasta 1 minute before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
Serve with a sprinkle of Grana Padano cheese and a drizzle of Extra Virgin Olive oil.
Scallop, asparagus and pesto spaghetti
Brought to you by
Serves 4 people | Prep. 20 min. | Cooking time: 15 min
Ingredients:
- 375g Whole Grain Spaghetti
- 1 jar Barilla Pesto Genovese
- 2 garlic cloves, finely chopped
- 1 tbsp dry chilli
- 100 ml Extra Virgin Olive oil
- 12 fresh scallops, quartered
- 1 glass of dry white wine
- 1 bunch asparagus, thinly sliced
- 1 punnet cherry tomatoes, quartered
- Rock salt, for pasta water
- Sea salt
Method:
Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
Heat oil in a large fry pan, add garlic, chilli and cook until golden.
Add the scallops and cook for 2 minutes with the asparagus.
Add the wine and allow it to evaporate. Cook for a further few minutes and add one small ladle of boiling water.
Drop the pasta into the water and stir. Cook according to the instructions on the pack.
Drain pasta 1 minute before the suggested cooking time and toss it with cherry tomatoes for another 1 minute. Add the scallops and asparagus. Remove from heat and add the Pesto Genovese, stirring to combine.
Chef’s Tip: For a vegetarian option, just replace the scallops with a classic combination of potatoes and string beans.
Lamb, pumpkin & red wine pappardelle
Brought to you by
Serves 4 People | Prep. 10 min. | Cooking time 25 min.
Ingredients:
- 250g Barilla Pappardelle
- 1 jar Barilla Red Wine & Garlic Sauce
- 80ml Extra Virgin Olive oil
- ½ onion, finely chopped
- 1 garlic clove, crushed
- 300g lamb meat (leg or shoulder), cut into 1.5 cm cubes
- 1 bay leaf
- 1 sprig rosemary
- 250g pumpkin, skin removed and sliced
- Salt and pepper, for seasoning
- 1 bunch parsley, chopped
- Rock salt, for pasta water
- 120g Parmigiano Reggiano cheese
Method:
In a large fry pan, gently cook onions and garlic in a little oil.
Once golden, add the herbs and meat. Brown the meat then add Barilla’s Red Wine & Garlic sauce and bring to a simmer for 10 minutes. Season to taste.
Season the pumpkin with salt and olive oil on a plate. Cover with plastic wrap and cook in a microwave for 2 minutes. Being careful as you take the plastic off, cut the pumpkin in cubes.
Meanwhile, bring plenty of salted water to the boil, (7g to 1L of water), and when boiling add the Pappardelle and stir.
Drain pasta al dente and toss it together in the sauce for a further 2 minutes.
Remove from the heat and add the cheese, stirring in the pumpkin and a drizzle of olive oil.
Chef Tip: You can change the vegetables, according to the season, using green peas, broccoli etc.
