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I am so OVER :rolleyes: cooking the same boring meals time after time and would LOVE to try new and exciting, multicultral meals that are easy to cook at home.
so if you have any easy reciepts' that your will to share...help me have a holiday by means of my pantry
Rigatoni with Italian sausage
Ingredients (serves 4)
4 (about 500g) Italian sausages
2 tbs olive oil
1 Spanish onion, finely chopped
2 tbs chopped fresh rosemary
2 garlic cloves, crushed
300g Swiss brown mushrooms, sliced
2 small dried chillies, crumbled
2 x 410g cans diced tomatoes
250g rigatoni pasta
150g thick cream
150g parmesan, grated
Method
Split open the sausages, place the meat in a bowl and discard the casings.
Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned.
Reduce heat to low and cook for a further 5 minutes. Add the tomatoes, mashing into the sausage mixture, then bring to the boil. Reduce heat to low and simmer for a further 10 minutes, stirring, until the sauce thickens.
Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain.
Stir the cream and half the parmesan into the sauce, then toss with the pasta. Serve with the remaining parmesan.
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Pad Thai
Ingredients (serves 4)
200g dried rice stick noodles
2 tbs peanut oil
200g firm tofu, drained, cut into 1cm pieces
400g chicken breast fillets, trimmed, thinly sliced
3 garlic cloves, crushed
2 eggs, lightly whisked
1/3 cup Asia@Home pad Thai paste
2 tbs fresh lime juice
1/2 cup chopped peanuts
1 bunch chives, chopped
1 1/2 cups (85g) bean sprouts
1 bunch coriander, leaves picked
Lemon wedges, to serve
Method
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain well.
Heat 1 tbs oil in a large wok over a medium-high heat. Add the tofu, and cook, tossing, until golden. Drain on paper towel.
Heat the remaining oil in the wok over a high heat. Add the chicken and garlic, and stir-fry until cooked. Push the chicken to the side of the wok. Add the egg and cook, without stirring, for 1 minute. Toss through noodles, the pad Thai paste and lime juice.
Remove the wok from the heat and toss in the peanuts, chives, bean sprouts and coriander. Serve with lemon wedges.
thank you SO much...im hungry just looking at them now