Posted in Food, tagged bacon, beans, cooking, filling, Food, frugal, Italian, lunch, recipe, soup, tomato, vegetables, Vegetarian on 9 May, 2012 |
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This recipe is the favourite of Surfer, who is Godfather to the Joker. I used to make it when he came to pray with the Vicar back in the relaxed days of theological college. It’s loosely based on minestrone, but without the pasta. Pasta is a pain in soup cos it goes revoltingly soggy if you have leftovers, or want to freeze it. So this has beans instead and is easily made from things I normally have in the fridge and pantry.
- 4 rashers bacon, finely chopped, or small pack lardons
- Medium onion, diced
- 2 sticks celery, diced
- 3 carrots, diced
- 1 leek, quartered lengthwise and then finely sliced
- Tin of beans – haricot, borlotti or canellini
- Tin of chopped tomatoes or jar/tetrapak of passata (sieved tomatoes)
- Olive (or other) oil, mixed herbs
Fry your onion in a little olive oil and then add the bacon and cook until the fat begins to crisp. Then add other veggies, fry a little and add tomatoes and tinful of water or more to dilute to a soupy consistency.
Bring it to the boil and simmer for 10-15mins until the vegetables are tender. Rinse the beans and add to the soup, along with a smattering of mixed herbs or just oregano. Heat through and serve with crusty bread. This is good for May lunches, given the temperatures this year!
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Posted in Food, tagged bacon, cooking, cream, dinner, Food, frugal, gammon, Italian, leftovers, main course, meals, pancetta, pasta, recipe, spaghetti carbonara, supper, tea, vermouth, Vicarage on 4 November, 2010 |
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This week I’ve not got a baking recipe for you. Instead I thought I’d share a Vicarage supper recipe. For Sunday lunch this week I cooked a gammon joint (I really must blog that recipe sometime soon aswell). The Vicar had bought the gammon, and it was on offer. Being a Scotsman, therefore, he arrived with a joint that was larger than usual. We love gammon and very much enjoyed our lunch, but there were lots of leftovers.
Normally, I’ll use leftover gammon for sandwiches and a pasta bake with cheese sauce. But I didn’t feel like a pasta bake and there was far too much left for sandwiches. So I did what all social media junkies do: I tweeted my request for recipes for leftover gammon. And bingo! Spanish hotpot, rissoles and many other great suggestions. One of the dishes I was reminded that I could make was a spaghetti carbonara. I often find recipes a bit of a pain when they are for four, as we almost never have an easy number eating. So I’ve organised this carbonara recipe per person:
Per adult, you will need (I used 5 times this recipe for 3 adults and 3 kids):
- 1 egg yolk (look at it as an opportunity to make meringues)
- 2tbspns double cream and 2 tbspns creme fraiche (or other proportion to make a total of 60ml if you’ve not got those in the right quantities)
- 40g grated parmesan (or emmental, gruyere, mature cheddar)
- 70g cubed gammon, bacon or pancetta
- 1tbspn dry vermouth (or white wine, or leave it out altogether)
- chopped parsley, black pepper to garnish
First put the spaghetti on to cook.
Then mix the cream and creme fraiche with the egg yolk and cheese. I mix it in a jug so it’s ready to pour out when the spaghetti is cooked.
Then fry the bacon/gammon until sizzling and crispy. Add the vermouth to the bacon and wait until the liquid has reduced and you have a good saucey consistency.
Then all you do is wait for the spaghetti to be cooked. Drain the cooked pasta and return it to the saucepan. Add the bacon with its sauce and the butter. Put it on a low heat and add the egg mixture. Gently stir until the sauce has warmed up. Serve with parsley and black pepper (or not, if your kids are fussy or you’ve run out).
Enjoy with a glass of wine. Or you might have to wait until after the trek down the M5 to piano lessons.
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