A meal or two before I disappear down to Kent.
1. Roasted Veg Pasta
Throw into a roasting tray a selection of veg, 2 garlic cloves and sundried tomatoes.
Use whatever you have, as big a selection as will lie in your roasting tray
Into a pan throw your favourite pasta, mine is penne.
When done mix in the cheese and stock, stir well
Add the roasted veggies, mix and serve with chunky garlic bread to mop up that lovely sauce
Yum
This is a quick and easy meal that disappears from the plate far too fast for stomach comfort
This serves up two large portions or two adult portions with 2 children's portions.
1 medium courgette/zucchini
1 large red pepper
1 large red onion
2 large garlic cloves or 3 if you add one to the soft cheese, finely chopped
50g sundried tomatoes in oil (and a good slug of the oil from the jar)
3/4 large sage leaves finely chopped
pasta of your choice - you know your portions (for four people roughly 300g)
120g soft cheese or Philadelpia cheese
50ml hot veg stock
Oven 190'C/gas mark 5
Chop and cook veggies with sundried tomatoes, garlic and sage for 30 - 40 mins (mix well)
With 15 minutes left to cook put your pasta on, cook for 15 mins (add your garlic bread to oven too)
Pasta done, add the cheese (garlic and herbs) or Philedelpia cheese along with the stock and stir well
Add the roasted veggies to pasta, stir and serve with garlic bread
Oh and a nice bottle of crisp white wine goes down a treat with this!
Enjoy xx
2. Grilled red pepper and haloumi ciabbatta sandwhich
The tapenade for this meal is homemade and the recipe is in an earlier post
Grill the red peppers until black, the blacker the better (but not charcoal) and immediately put into a bowl with clingfilm to sweat for 1 hour. This will allow the skins to pull off nice and easy
Lay out your pepper when skinned and add a thin layer of tapenade to each
Add a slice of haloumi to half of the peppers
Add the lids, brush on some olive oil and grill for approx 4 mins on each side
Add those succulent slices to some warmed ciabbatta bread and a healthy portion of salad
My mouth is watering, i'll write down the recipe quickly so that I can go and get me some food!
1 red pepper per person will make 2 big sandwiches (quarter each pepper)
ciabatta bread
1 thick slice of Haloumi per sandwich
Salad of your choice - I had little gem lettuce, cherry tomatoes, kiwi, radish and spring onions
Tapenade - a slathering for each quarter of pepper (tapenade recipe in an earlier post)
Grill at top whack
Grill quartered peppers after brushing each with olive oil. Grill until blackened then put in bowl and cover with clingfilm for 1 hour.
Skin peppers and add a layer of tapenade to each quarter
add a slice of haloumi between two quarters, brush with olive oil and grill for 4/5 mins each side
add this to your warmed ciabatta bread, lay on your salad and eat!
I enjoy this meal with pear cider!
