Kelly Critchell Ingredients 250g pasta but you could add more if you wish 1 400g can of pilchards (but you could use sardines in tomato sauce) 1 can of beans Onion powder or could use 1 onion Tomato puree Method Cook the pasta according to instructions Mash the pilchards, add the beans, tomato puree, onion
Ingredients 80-100g of pasta per person (I cooked 300g) 1 packet mushroom soup (or a tin or two) 5 small/medium mushrooms-optional 1 or 2 teaspoon garlic granules 1 tub of soft cheese Half a cooked cauliflower-mashed 2 medium carrots cooked and sliced-mashed 3 slices of bread-crumbed Method I used precooked leftovers of Cauli and Carrots
There is nothing that compares to the melt in the mouth taste of homemade pasta in any dish. No hard bits-not undercooked bits or crisp inedible areas-all just yummy! So-using my homemade pasta (See pasta post)I more or less made my lasagne from scratch. O.k. I do admit to cheating on the white sauce! For
Lasagne with Fresh Pasta Read More »
As I made my own pasta sauce today I decided I had the best use it in a pasta bake. Mine is Chicken because we cooked a whole chicken yesterday. However, this recipe also applies to vegetables or tuna if you prefer. If you want a Vegan or Vegetarian version you can add Quorn or
Pasta Bake with Chicken, Tuna, or Vegetables Read More »
This may seem a strange idea but I have a surplus of tinned spaghetti of which I am not fond. I wanted to find a way to use it up and it suddenly occurred to me that it is just a tomato sauce with pasta made from wheat flour. Wheat flour is a great thickener
Sauce for Pasta Bake from Tinned Spaghetti Read More »