Savoury

Chicken and Ricotta Lasagne Recipe

~ danib@eatmystreet.net

 Chicken and Ricotta lasagne

This Chicken and Ricotta Lasagne recipe is a dish that my husband often cooks for me. It is delicious, very cheesy and the kids adore it. I am pretty sure despite all the interesting things I have made them over the years, this is basically their favourite meal.

I used to make an excellent lasagne but I am a bit rusty these days because my husband tends to be the designated lasagne maker. I hate to admit it but his lasagne skills are now better than mine.

I love a challenge though so you never know, there might still be hope for me.

Chicken and Ricotta Lasagne Recipe

Lasagne really is one of the all time great comfort foods isn’t it?

I often think of the wonderful lasagne’s that two of my best friends dropped off for me after my Dad died. Nothing ever tasted so good.

But here it is, Richard’s famous cheesy lasagne recipe. Serve with an enormous salad and enjoy.

Chicken and Ricotta Lasagne
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • 375 g of lasagna sheets
  • 2 tablespoons of olive oil
  • 1 onion
  • 1 clove of garlic
  • 500 grams of minced chicken
  • 800g of crushed tomatoes
  • 5 tablespoons of tomato paste
  • salt to taste
  • ½ teaspoon of sugar
  • 1 teaspoon of mixed herbs
  • 1 cup of water
  • 500 grams of ricotta cheese
  • 250grams of mozzarella cheese
  • ½ cup of parmesan cheese
Instructions
  1. Preheat oven to 200 degrees celsius.
  2. Cook onion and garlic in the olive oil over a gentle heat until sot and translucent.
  3. Add the chicken mince and turn up to a medium heat and cook until browned.
  4. Add the tomato paste and the tomatoes.
  5. Season to taste with salt and add in the sugar, herbs and water. Stir thoroughly and simmer for 20 minutes.
  6. Assemble the lasagna in a large dish by adding ½ cup of sauce on the base, then covering with pasta sheets.
  7. Add another sauce layer, then ¼ of the ricotta, ¼ of the parmesan, and ¼ of the mozzarella.
  8. Repeat with pasta, sauce and cheese until all the layers are complete and you finish with the cheese layer on top.
  9. Cover with foil and cook for 35 minutes.
  10. Remove foil and cook for another 10 minutes.
  11. Let it stand before serving.

Chicken and Ricotta Lasagne Recipe

Happy Eating.

Dani xx

 

Looking for more great recipes?

Be inspired with these 9 great recipes for cooking with mushrooms. 

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Slow and delicious Shredded Chicken Burritos with coriander lime rice. 

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Mexican Bean Dip with Kidney Beans

~ danib@eatmystreet.net

Mexican Bean Dip

This Mexican Bean Dip with Kidney Beans is another great recipe that was taught to me by my wonderful Mother-in-law.

She was a prolific cook and entertainer and loved sharing her knowledge and secrets with her family and friends. I miss talking with her about food and family and I especially miss eating out with her as her enthusiasm was almost as great as my own.

This dip with kidney beans is a great addition to any kind of mexican food but I also really love to serve it as part of a “rice bowl” meal. A rice bowl makes for a healthy and simple dinner or lunch as all it requires is a bowl or rice, a schnitzel or some marinated beef and then as many “extras” as you can muster from your fridge. I love to add left over roasted vegetables, some pickled ginger or some sauerkraut, omelette, corn, roasted eggplant and some bean dip.FullSizeRender FullSizeRender

You can also serve it with corn chips or carrot sticks as a straight dip.

This is a really simple recipe and one that you can whip up with ingredients in your pantry.

Dip with Kidney Beans

Mexican Bean Dip
 
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Ingredients
  • 250 g can of red kidney beans, drained
  • 2 cloves of garlic, crushed
  • ¼ teaspoon of tabasco sauce
  • 2 teaspoon of ground cumin
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of tomato sauce
  • juice of half a lemon
Instructions
  1. Rinse the kidney beans and leave them to drain.
  2. Put all the ingredients including beans, into a blender and blend until smooth.
  3. Sprinkle with freshly chopped chives to serve.

I hope that you like this recipe.

Happy Eating.

Dani

Dip with Kidney Beans

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Two ingredient flatbread recipe.
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FullSizeRenderDani B is a food writer and blogger from Melbourne. She writes about “good food for a good life.” You can find out more by going here. 

Fungus, the third food kingdom and 9 great mushroom recipes.

~ danib@eatmystreet.net ~ 6 Comments

FullSizeRenderMy sister and I recently won a “mushroom experience” courtesy of Australian Mushrooms and Prahran Market. We were fed, whisked off Parwan Valley Mushrooms to see their mushroom growing sheds and then fed again. You can read more about it by going here, but suffice to say, it was fascinating learning about how mushrooms are cultivated and grown for production with the whole process being much more sophisticated than I had realised. FullSizeRender

Different sized mushrooms pushing through the casting soil that comes all the way from Holland.

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Did you know that a mushroom is neither a fruit or a vegetable, rather it is the fruiting body of the mycelium and is actually comes from the third food kingdom, the mushroom kingdom.

Mushrooms also have lots of health benefits and a great nutritional profile as they contain;

  • selenium
  • B vtiamins
  • antioxidants
  • Vitamin D in light exposed mushrooms
  • protein
  • fibre and more.

After witnessing the fascinating process that goes into growing mushrooms, I am determined to use more of this precious ingredient in my cooking. So here are 9 great recipes to inspire more mushroom usage in the kitchen.

  1. Green Eggs and Mushrooms from Champagne and Chips.

mushroom recipes

2. Mushroom & Quinoa Vegan Meatballs with a Rustic Pasta Sauce courtesy of 84th and 3rd.

mushrooms recipe

3. Stuffed Mushroom Kilpatrick from Australian food blog What’s For Eats?

great mushroom recipes

4. Creamy Polenta and Mushrooms from food blogger Bec at www.dancingthroughsunday.com.au.

mushroom-polenta-31

5. Vegetarian Sausage Rolls made by Tara at www.vegetaraian.com.mushroomrolls

6. Miso Mushroom Fettuccine (this one is gluten free and coeliac friendly) courtesy of The Aussie Coeliac. 

MisoMushroomFettuccine

7. Porcini and Chicken Soup from Eat My Street.

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8. Mushroom & Caramelised Onion Polenta Bites from Jennifer at Delicious Everyday. 

Mushroom-Thyme-Caramelised-Onion-Polenta-Bites-4196

9. Chipotle Chilli Mushrooms from from Mother, author and blogger Kyrstie of A Fresh Legacy.

great mushroom recipes

There they are, 9 beautiful mushroom recipes courtesy of some talented Australian bloggers.

Tell me, do you have a simple, tasty mushroom recipe? I would love to hear from you if you do. Tell me about it in the comments below.

Happy Eating.

Dani xx

FullSizeRenderDani B is a food, travel and wellness blogger from Melbourne. She writes about “good food for a good life” with recipes, reviews, interviews and more.  You can also find her on Facebook, Instagram or come and join her online cooking club. 

Keep reading

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Delicious home made almond & honey muesli recipe

~ danib@eatmystreet.net ~ 1 Comment

Home made almond & honey muesli recipehome made almond & honey muesli recipeThis is a simple and really delicious recipe for home-made almond & honey muesli.

I have been buying muesli in a box from the supermarket for a long time, but after messing around with a few home-made nut bar recipes, I discovered that it was really very easy to make my own muesli too.

When I make my own muesli I know exactly what goes into it and I can have it exactly how I like it. Continue reading →

Home-made Nut Bar Recipe

~ danib@eatmystreet.net ~ 1 Comment

Home-made Nut Bar Recipe

Home made nut bar recipe

I am a little bit of a nut bar addict.

When I have a busy day coming up I tend to pop one into my handbag “just in case” and then I definitely, always end up eating it. Nut bars make for a simple, gluten-free, protein rich, snack on the run.

I eventually decided I had better find my own recipe so I could be sure of the ingredients. This recipe is a mega mix combination of a few different recipes that I have tried, utilising some of my own favourite nuts and seeds. The syrup-y mix is inspired by an Annabel Langbein recipe.

These were yummy and they keep in an airtight container in the pantry for ages.

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Home-made Nut Bars

Delicious and nutritious nut bars that you can make yourself at home. 

Course Snack
Cuisine Modern Australian
Keyword Nut Bar
Prep Time 10 minutes
Cook Time 10 minutes
Cooling 3 hours
Total Time 30 minutes
Servings 12 serves
Author danib@eatmystreet.net

Ingredients

  • 2 cups of rolled oats
  • 1 cup of cashew nuts
  • 1 cup of pumpkin seeds
  • 1/2 cup of sesame seeds
  • 1/2 cup of Chia seeds
  • 1 cup of dried cranberries
  • 120 g butter
  • 6 Tablespoons of honey
  • 6 Tablespoons Raw sugar
  • 1/3 of a cup of peanut butter

Instructions

  1. Mix the nuts, oats and seeds (except the Chia seeds) together on a baking tray and bake in a moderate oven for 5- 10 minutes.
  2. Add to a large bowl, sprinkle in the dried cranberries and Chia seeds and stir to combine.
  3. In a small pot, melt together the butter, honey, sugar and peanut butter.
  4. Stir as it heats and simmer for 5 mins on a low heat.
  5. Add the sauce to the nut and oat mix and stir thoroughly. Transfer the mixture into a lined slice tray and press flat.
  6. Cool in the fridge for 3-4 hours or until completely set.
  7. When cool, cut into bars and enjoy.

 

In case anyone is interested, I did play around a bit with the recipe in an attempt to decrease the amount of sugar-y syrup. The result was I ended up with a lovely “crumble” topping that could be added to yoghurt or milk, but definitely not a bar. They syrup holds it all together and is thus a necessary part of the recipe. Oh well, that was a yummy week for breakfast at my house. 🙂

Home made nut bar recipe

I hope you enjoy making it and eating it too.

Happy Eating.

Dani xx

Eat My Street is dedicated to “good food for the good life” in Melbourne and beyond.  We share recipes, reviews, interviews and more.

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FullSizeRenderDani B is food writer from Melbourne. She loves to cook and discover new places to eat and markets to visit. She lives tucked in tightly at the base of the Cardinia foothills in Melbourne’s South-East. You can find out more by going here. 

 

Two Ingredient Flatbread Recipe

~ danib@eatmystreet.net ~ 1 Comment

 Two Ingredient Flatbread Recipe

Flatbread recipe

I love making this simple flat bread recipe because sometimes I really crave a delicious, crispy flatbread to soak up a curry, accompany a dip or just to snack on while I cook. This recipe is so simple that I can easily make it with just some of the basic items I keep stocked at home.

The trick is in the use of the natural greek yoghurt as apparently the enzymes within the yoghurt help break down the gluten in the bread.

I have labelled it a two ingredient flat bread because that is all you really need, but it will be made even more delicious by the addition of a toasted spice mix. I toast some cumin and coriander seeds until cracking, add in some toasted sesame seeds and some coarse salt and then sprinkle this on top. Oh, so, yum.

I recommend you serve this simple flatbread recipe with one of my favourite dips.

The only really trick to the recipe is to make sure you get the flatbread thin enough and that you cook it through properly.

I hope you like it as much as I do.

Two Ingredient Flatbreads
 
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Author:
Serves: 12
Ingredients
  • 2 cups of plain flour
  • 1 cup of natural greek yoghurt
Instructions
  1. Mix flour and yoghurt in a large bowl to form a soft dough.
  2. Take golf ball sized pieces and roll out as thinly as possible.
  3. Preheat a heavy based frypan and add some olive oil. Cook the flatbreads over medium heat until all cooked through and then flip. Add more olive oil to the pan as needed.
  4. Season with salt or with a herbed oil or Dukkah mix. I love using toasted sesame seeds, cumin seeds and coriander seeds with salt.
  5. Enjoy.

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Happy Eating.

Dani

Eat My Street is a website dedicated to good food for the good life. If you love cooking great food and sharing your recipes with others then please join our Eat My Street Cooking Club on Facebook. We would love to hear from you.

Dani

www.facebook.com/EatMyStreetCookingClub

 

Fuss-free Baked Meatballs Recipe

~ danib@eatmystreet.net

Baked Meatballs Recipe

Baked Meatballs Recipe

Meatballs, we all love them right? So tasty, delicious and Sweedish-esque. We can eat them and pretend we are on a Scandinavian adventure with a stop-over at NOMA about to happen at any moment. They are also great for sharing with family and friends or eating in a delicious sandwich on the run.

I previously posted a recipe for my Moroccan Meatballs, but todays recipe is a little easier, faster and less sophisticated. These baked meatballs taste  really good. You might like to cook them for a simple and fast Friday night supper with the family.

Prepare them and then pop them in the oven and in one hour you will have a delicious, juicy meatball dinner the whole family can enjoy.

Fuss-free Baked Meatballs Recipe
 
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This is a simple and tasty recipe for no fuss baked meatballs.
Author:
Cuisine: Australian
Serves: 8-10 meatballs
Ingredients
  • 500g mince steak
  • 1 pkt French onion soup
  • 1 onion
  • 2 sticks celery slices
  • 1 x 425g can peeled tomatoes
  • 8 new whole potatoes
  • 1 cup water
  • 1 Glad oven bag.
Instructions
  1. Mix steak and HALF the French onion soup and mix together thoroughly.
  2. Roll mixture into balls. You should have 8-10 meatballs made.
  3. Pop them onto a tray and into the freezer briefly so that they hold their shape.
  4. Mix 1 cup of water and the rest of your soup mix in a jug.
  5. Place your meatballs and roughly chopped vegetables into an oven bag and then pour in the soup mix. Seal the bag and pierce with a fork.
  6. Cook 200 degrees C for 1 hour.

Serve with a loaf of crunch bread and a side salad for a tasty supper.

Enjoy.

Dani xx

Cooking Club

If you haven’t heard, I have started an Eat My Street cooking club and I want you to join in. So many of my readers are amazing, creative and fantastic cooks and so I want to hear what you are up to. Send a request to join the Facebook group and join in the fun.

https://www.facebook.com/EatMyStreetCookingClub

Eat My Street is a website dedicated to good food for the good life. We post recipes, reviews, interviews and more. Please sign up or Like us on Facebook to join in .

 

Lemon & chicken noodle soup recipe with meatballs

~ danib@eatmystreet.net

chicken noodle soup recipe with meatballsLemon, porcini & chicken noodle soup recipe with meatballs

This is my latest and greatest soup recipe, which is really saying something as I absolutely love soup.  I especially love soup at this time of year when everyone starts coughing and feeling cold and poorly. These really are the months to drink more tea, read more books and consume more soup.

I hand wrote this recipe many moons ago when I was visiting my sister’s house in the Country. It reminds me of my Oma’s chicken meatball soup that she used to cook for us often. I never had the chance to ask her for her recipe but I like to imagine it was a little something like this.

The addition of the dried porcini mushrooms really gives this a delicious umami flavour but it is not 100% necessary. I grabbed that idea from a different recipe and I think it works wonderfully well here if you are willing to give it a try.

I hope you enjoy this chicken noodle soup recipe with meatballs. I would love to hear your tips on how you stay well in these cold winter months in Melbourne.

Lemon, meatball and porcini chicken noodle soup
 
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Author:
Ingredients
  • 1 brown onion, cut in half
  • 2 tablespoons of olive oil
  • 1 leek, chopped
  • 2 small carrots
  • 2 celery sticks
  • 10 sprigs of parsley
  • 2 bay leaves
  • seal salt
  • 500 ml extra of hot water
  • 1 litre of chicken stock
  • extra virgin olive oil
  • 500 grams of chicken mince
  • rind of one lemon
  • 80 grams of fresh bread crumbs
  • 3 sprigs of thyme
  • 30 grams of grated parmesan
  • 2 cloves of garlic, sliced finely
  • 30grams of porcini mushrooms soaked in 2 tbs of boiling water
  • 150 grams of crushed vermicelli bean thread noodles
  • 120 grams of frozen peas
  • 3 eggs
  • 1 lemon, juiced
Instructions
  1. Add the evenly sliced leek, celery and carrots to the olive oil to a large saucepan and gently heat through until sizzling.
  2. Pour in the chicken stock and half the water and add the onion, bay leaves and parsley.
  3. Simmer gently to allow the flavours to permeate for 10-15 minutes.
  4. Meanwhile add a small splash of olive oil to a small pan and fry the garlic for two minutes. Add the drained porcini and thyme and cook for a further two minutes.
  5. In a separate bowl mix together your chicken mince, bread crumbs, rind of one lemon, parmesan, porcini mixture, salt, pepper and 1 egg. Mix together thoroughly and form small meat balls using your hands.
  6. Turn the heat up on your soup and add the meatballs one at a time, being careful not to overfill the pot. Cook on a high heat until the meatballs are all cooked through. This will take around ten minutes depending on your pot size. Remove a chicken ball and break in half to check they are cooked through.
  7. At this stage you can remove your bay leaves and any large pieces of onion.
  8. Add the frozen peas and the crushed noodles to the pot and cook a further 5 minutes.
  9. Whisk together the remaining two eggs, with the juice of one lemon and add to the soup. Bring soup back almost to the boil and then serve.

chicken noodle soup recipe with meatballs

 

 

Before you go, I am doing this new thing. I would love you to join in.

I know that so many of my readers are enthusiastic foodies just like me so I want to hear from you. I have created a little Facebook group, it is literally just me at this stage, but if you would like to join my “Eat My Street Cooking Club” then I would love you to join.

Or search for Eat My Street Cooking Club.

Happy Eating.

Dani xx

Dani B from Eat My StreetEat My Street is a website dedicated to good food for the good life. We post recipes, reviews, wellness tips, stories and more. Visit us on Facebook or sign up so you never miss a post.

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Home-made Taco Shell Recipe

~ danib@eatmystreet.net

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Home-made Taco Shell Recipe

Why would you want to make your own taco shells when it is so easy to buy the ready made ones? Well I don’t exactly know, except to say that I do like to try and make most things from scratch myself, at least once. At least then I know what goes into a dish.  If the recipe turns out to be relatively simple and equally or more delicious than the ready-made version, then I would prefer to make my own.

These taco shells were pretty simple to make, although the process was obviously much more time consuming. The recipe also resulted in a very different taco shell, actually more like a wrap and less like a taco. If you want crispy/ crunchy, you will not find it here.

It was very tasty though. So rather than just being a shell that held all the yumminess together, it added to the overall flavour. I really liked it and I would happily to do it again, given a free afternoon and time to potter in the kitchen.

So for the sake of sharing, here is the recipe, just in case anyone else wants to give it a try. Or, if you have your own taco recipe then please let me know. I would love to make the crunchy ones someday too….

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Home-made Taco Shell Recipe
 
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I had varying degrees of success getting my shells to hold their shape. Draping over a large mug was probably my preferred method.
Author:
Cuisine: Modern Australian
Ingredients
  • 1 Cup of flour
  • ½ cup of instant polenta
  • ¼ tsp of salt
  • 1½ cups of water
  • 1 egg
Instructions
  1. Mix all the ingredients thoroughly together in a bowl.
  2. Heat a large non stick, heavy based pan. Add enough olive oil to cover the base.
  3. Use a soup label to drop a large spoonful into the base of the pan, quickly spreading the batter in a circular motion, working from the inside out until it is nice and thin.
  4. Cook each side for about one minute. The shells are not supposed to brown, although they should definitely cook all the way through.
  5. Remove the shell from the pan and then mould into shape by draping them over a cake rack, or placing over the top of a mug. You want something that will help them dry into the desired "taco shell" shape.
  6. You can use them as soon as they have cooled.

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So what do you think? Will you give it a try?

I’d love to hear how you go.

Coincidentally, the previous photo reveals my top secret cooking tip, eat good cheese while you go. 🙂

Here is another photo of my best looking and most usefully shaped taco. It was not hard to achieve with a bit of practice.

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You might like to fill these lovely tacos with slow-cooked beef.

Shredded Chilli Beef Recipe

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Apple Coleslaw Recipe

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Happy Eating.

Dani xx

 

Moroccan meatballs recipe

Meatballs recipe
~ danib@eatmystreet.net

Moroccan Meatballs Recipe

Meatballs recipe

This is a very easy and delicious meatballs recipe that is really brought alive by the addition of lemon rind and fresh coriander.

It is cooked in a rich tomato based sauce which is perfect for mopping up with bits of crunchy bread.

If I serve this for dinner I tend to make it with couscous as the accompaniment.

Once you try this simple recipe you will want to keep making it! Yum. 🙂

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Moroccan meatballs with couscous recipe

Delicious moroccan meatballs recipe with lemon zest and herbs. 

Course Main Course
Cuisine Modern Australian
Keyword meatballs
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author danib@eatmystreet.net

Ingredients

  • 1 tbsp olive oil plus 2 tbsp extra
  • 1 onion diced
  • 1 clove of garlic diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 500 g beef mince
  • 400 g can of chopped peeled tomatoes
  • 300 ml of stock
  • grated rind of 1/2 a lemon
  • 1/4 cup of coriander leaves plus extra
  • Cooked cous cous to serve

Instructions

  1. Pour 1 tbsp of oil in a frypan and add the onion. Cook on medium heat for about 5 minutes or until soft, stirring frequently. Add garlic, cumin, ground coriander and paprika and cook for one minute. Allow to cool.
  2. Mix half the cooked onion mixture with the mince and shape into 12-16 balls with wet hands.
  3. Heat the remaining oil in a frypan and cook the balls without crowding the pan, over moderate heat for 4 minutes or until browned on all sides. Drain on paper towel and set aside.
  4. Place the remaining onion mixture into pan, add tomatoes and stock and bring to a simmer. Add meatballs and simmer for 30 minutes with the lid on for half the cooking time and off for the other half.
  5. Stir in the lemon rind and coriander leaves. Serve over couscous or fresh bread and with extra coriander to garnish.

Recipe Notes

Serves 4 Prep time 20 mins Cook time 40 mins


Moroccan meatballs with couscous recipe

Ingredients

1 tbsp olive oil, plus 2 tbsp extra

1 onion, diced

1 clove of garlic, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

500g beef mince

400g can of chopped, peeled tomatoes

300ml of stock

grated rind of 1/2 a lemon

1/4 cup of coriander leaves plus extra

Cooked cous cous to serve

Method

  1. Pour 1 tbsp of oil in a frypan and add the onion. Cook on medium heat for about 5 minutes or until soft, stirring frequently. Add garlic, cumin, ground coriander and paprika and cook for one minute. Allow to cool.
  2. Mix half the cooked onion mixture with the mince and shape into 12-16 balls with wet hands.
  3. Heat the remaining oil in a frypan and cook the balls without crowding the pan, over moderate heat for 4 minutes or until browned on all sides. Drain on paper towel and set aside.
  4. Place the remaining onion mixture into pan, add tomatoes and stock and bring to a simmer. Add meatballs and simmer for 30 minutes with the lid on for half the cooking time and off for the other half.
  5. Stir in the lemon rind and coriander leaves. Serve over couscous or fresh bread and with extra coriander to garnish.

Serves 4

Prep time 20 mins

Cook time 40 mins

 

Meatballs recipe

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Dani B from Eat My StreetDani B is a food and lifestyle blogger from Melbourne. Read more about Dani B and Eat My Street.

Spaghetti squash with homemade passata

~ danib@eatmystreet.net

Spaghetti Squash with homemade passata

Are you looking for the most wonderful, gluten free, tasty lunch dish yet? Then look no further than this recipe for spaghetti squash with homemade passata.

Spaghetti Squash with homemade passata

I attended the wonderful Food is Free South Eastern Suburbs meet up last week. I loved it as always. So many lovely and knowledgable people attend these meet ups which are organised by a small group of local volunteers.

The premise of Food is Free is a smart and heart warming one; to share excess and surplus home grown food with other people in the local community. It very much fits into the eat good quality, seasonal, fresh, food philosophy that is at the basis of all healthy living.  It is also anti-waste, promotes sharing of knowledge and increased community connectedness and helps encourage people to get out in their back yard and grow some food.

You can read a lot more about it by going here or here. But if that is all starting to get a little esoteric for you then take a look at this wonderful recipe that I made today based on the food I brought home from the swap. A perfect gluten free pasta alternative. That is if you are lucky enough to get your hands on a spaghetti squash.

Spaghetti squash

Spaghetti Squash with homemade passata Recipe

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • salt
  • 15  ripe small to medium tomatoes, halved.
  • 2 tablespoons of olive oil
  • 2 gloves of garlic, sliced
  • 1-2 tablespoons of fresh, chopped basil
  • 1-2 teaspoons of sugar
  • salt to taste

Method

  1. Cut the spaghetti squash in half and scoop out the seeds and soft pulp with a spoon. Brush the squash with olive oil and add salt.
  2. Place cut side down on a baking dish and bake in a moderate oven for 45 minutes or until soft and cooked through.
  3. While that is cooking, place your olive oil in a pan and gently cook through the sliced garlic on a low, gentle heat.
  4. Trim the tomatoes and place them on a blender. Add the cooked garlic and oil, salt, basil and sugar and blend until smooth.
  5. Return this mix to the saucepan and gently simmer until the liquid is reduced and you have a thick tomato sauce. This took me about half an hour but it will depend on your stove and your tomatoes so times will vary.
  6. When your spaghetti squash is cooled, scoop out the flesh with a fork. This will create a “spaghetti” consistency. Add the squash to a bowl, cover with sauce and add a little fresh basil to garnish. Season to taste.
  7. Enjoy.

 

So Spaghetti Squash seems like the perfect way to make that beautiful gluten free pasta dish and growing your own tomatoes will inspire the most rich, tasty tomato passata. A winning combination for a healthy, whole foods, low miles lunch. Lovely. Spaghetti squash with homemade passata

Happy Eating.

Dani xx

Spaghetti squash with homemade passata