These days, when I’m eating pasta, I like to incorporate much more vegetables into the recipe as sometimes pasta can be quite filling. If the pasta is a super processed variety it can leave me feeling really full or even bloated which is never comfortable. I’ve added a hearty portion of kale and broccoli which contain a great range of vitamins and minerals, such as antioxidants, protein and fibre, supporting the body. *A little tip for when you buy kale, wash it straight away and put it into the freezer so that it lasts longer.
Fusilli is quite popular in our household, I think it works well for simple pasta dishes and especially a pasta bake, the sauce and other ingredients get into the curls of the pasta and each bite is super tasty. I did have a few penne leftover so they went into the pan as well. I like the cut the broccoli fairly small and mix it in with the ingredients before it goes into the oven so it will remain firm to the bite. This was a very juicy pasta dish, I think because there was a decent amount of pasta sauce and the kale had been frozen prior to using. Anyway, it tasted amazing and is a perfect mid week meal to cook for the family.
Recipe: Cheesy pasta bake (serves 4)
3 portions of fusilli pasta
Pinch of salt
Sprinkle of turmeric
2 handfuls kale
5 large florets of broccoli, chopped
1/2 carrot, grated
1 spring onion, finely sliced
1 tuna tin
1 jar pasta sauce
100g cheddar cheese, grated
Preheat the oven to gas mark 6 and get an oven dish ready.
Put a pan of water to boil with a pinch of salt and a sprinkle of turmeric, add the pasta and cook according to the packet or a little less because it is going into the oven.
In the meantime, wash and prepare the vegetables then place into a large bowl along with tuna and 1/3 of the cheese.
Once the pasta is cooked, mix into the large bowl adding most of the sauce depending on how it looks.
Evenly place the pasta mix into an oven dish and sprinkle over the remaining cheese, cover with foil and bake in the oven for 30 minutes before removing the foil and cooking for a further 15 minutes.
Today’s post is all about pizza and this recipe feature’s broccoli and onion. Broccoli is one of my favourite vegetables because it is quite versatile and can be eaten with most things. It tasted so good on this pizza and had a slight bite. Pizza is such a great meal to make because once you’ve made the base you can customize the toppings depending on everybody’s taste.
Recipe: Broccoli and Onion Pizza (makes 2 trays)
Ingredients for pizza base
500ml strong bread flour
Pinch of salt
7g dried yeast
3g dried oregano
3g dried basil
2 tbsp oil
285ml warm water
First thing is to make the base, add the flour, herbs, salt and yeast to a large bowl and gently pour in the warm water and oil mixing with the other hands.
Bring together to form a soft dough and knead for 5-10 minutes.
Leave to rise in a bowl for at least an hour.
Once risen, preheat the oven to gas mark 5 and lightly oil 2 oven trays.
I think I’ve previously done a post about pizza but this pizza is different because…. it’s got SPINACH on top!! Pizza is one of my favourite meals to make and you can jazz it up with loads of toppings or just keep it simple like I do 🙂 I haven’t really gotten onto the spinach trend in general but thought it would be great to introduce it into my meals through something I actually like such as pizza.
500g plain flour
300ml warm water
7g dry active yeast
½ tsp salt
2 tbsp vegetable oil
200ml Passata (tomato sauce)
2x tinned tuna
Large bag of spinach (washed and wilted)
300g grated mozzarella
Don’t forget to preheat the oven to gas mark 4 and lightly rub oil all over 2 baking trays.
1. Put the yeast into the warm water, mix until dissolved and leave for 15 minutes to be activated. In the meantime in a large bowl place the flour and salt making a well in the centre.
2. After the 15 minutes pour the oil with the yeast mixture and then pour into the flour. Use your hands to combine into a dough then set aside in a warm place for 1 hour until risen.
3. Once risen roll out the dough to your desired thickness (remember it will rise more in the oven) and place on a baking tray.
4. Then of course add the tomato sauce then the other toppings of your choice (I love a little extra cheese) and bake for 25 minutes until the crust is golden.
I really did enjoy the spinach on the pizza it has a very distinct flavour which I’m still getting used too. When you wilt the spinach down in a pan it’s surprising how much liquid they contain because they are so thin.