Comforting Conchiglioni, the Cold Conqueror!

January is always a bit of a fresh month, both in weather & starts.  The freshness outside at “OMG it’s early!” was a bit bracing this morning, as we were driving through a downpour in the darkness.  Fresh starts are also being encouraged – every which way you look, there are adverts for skinny salads, sugar-free snacks & fat-free fodder, none of which help when it’s freezing cold & you need a decent dinner to warm you through!  As you probably know, I don’t do diets & a bit of lettuce & a rice cake won’t give you much energy, especially in this weather!   It’s all about balance & there are plenty of other things to make life dull – food should definitely not be one of them!

On our morning drive, my Husband & I always discuss dinner before I drop him off – it’s a sort of ritual we have & the anticipation of what I’m cooking builds during the day, making dinner that much more enticing.  Pasta is undeniably one of my favourite foods!  It’s easy to prepare & a pleasure to eat, especially when it’s crammed full of flavoursome fillings or dressed in a rich, sumptuous sauce, or both!  When I discovered these pretty pasta shells on a random shopping trip some years ago, I had already decided what kind of fillings I would make, the sauce, the herbs, everything – all before reaching the checkout!  Now I appreciate not everyone gets excited by a bag of pasta (I have a dedicated pasta shelf in the pantry), but they inspired me to create something wholesome & filling – proper rib-sticking, colourful comfort food to warm you on a chilly day like today, without taking all day to make.  This recipe for Stuffed Conchiglioni is something we enjoy making together as a family & definitely eating together!  They can be made in advance & the best bit is there’s going to be plenty of leftovers for lunches (hot or cold) & maybe a couple of pots for the freezer, for those “can’t be bothered” nights.  So here goes – hands washed & aprons on!

What you need:

500g of dried Conchiglioni (1.1lb)
400g of Full Fat Cream Cheese (the good stuff – check it’s not got locust bean gum in it – that’s not cheese) or use Ricotta if you like
4-6 slices of day old bread, whizzed into breadcrumbs
400g packet of Bacon (smoked or unsmoked), trimmed of fat & cut into about 1cm pieces (use scissors for this & make your life a bit easier)
1 large Red Onion, topped, tailed & finely chopped
1 ball of Mozzarella
Extra Virgin Olive Oil
Dried Oregano
Sea Salt (for the pasta water)

For the Sauce:

4 tins of Italian Plum Tomatoes
Half a bulb of fresh Garlic, finely chopped
1 tablespoon of Tomato Puree
Extra Virgin Olive Oil
Basil (fresh or dried)
Freshly ground Black Pepper
Pinch of Sea Salt
2 teaspoons of Sugar

What to do:

Pre-heat the oven to 200*C.  Heat a large skillet or frying pan, add a drizzle of the olive oil.

Chuck in the chopped onion & bacon pieces, stir fry for a few minutes, keeping the onion moving so that it doesn’t catch & burn.  If any liquid forms around the bacon, simply strain it off & discard.  Add a little more olive oil if needed.  Once cooked, leave to cool for a few minutes.

Tip the breadcrumbs into a large mixing bowl, along with the cream cheese.  Add the fried bacon & onion, mixing thoroughly to create a lovely thick stuffing.  Cover the bowl with a plate & leave while your pasta cooks.

Put the kettle on to boil the water for your conchiglioni (it saves time doing it this way).

Add a teaspoon of sea salt in the bottom of a large saucepan – it needs to be big enough to hold the pasta & water easily, so try it out dry before you put the water in.  Pour in the water & reboil the kettle if you need more – you should have enough water to reach two thirds of the way up the pan.  Use your judgement here – you’re going to have to lift this lot up, so make sure you can take the weight or cook it in two separate pans if you’re not sure.

Carefully tip in the pasta & give it a good stir with a wooden spoon.  Bring to a rolling boil, stirring occasionally to separate the shells & cook according to the instructions on the pack.

When your conchiglioni are cooked, they should still have some firmness to them & hold their shape.  Strain into a colander & sit it over the saucepan.  Put to one side to cool for a few minutes, ready for stuffing!

In a large casserole or lasagne dish, drizzle a little olive oil & smudge it all over the inside of the dish (this stops your pasta from sticking).  You might want to prep another, slightly smaller dish for any extra shells (OK, there are always extra shells, trust me on this).

Then get yourself a teaspoon, your stuffing mixture (& any glamorous assistants you might have to help you) & start stuffing!  Scoop a teaspoonful of the stuffing into each shell, being careful not to overfill them (they will just overflow).  My technique is to take a shell in my hand, then gently pinch the top & bottom together, opening up the middle nicely to fill.

Lay each stuffed shell in the prepared dish, then carry on stuffing until you’ve filled them all.  At this point, you can cover them in cling film & put them in the fridge until you want to eat them – they will keep until the next day.

Now to make the sauce!  Although this isn’t our family recipe, it’s a close one & tastes just as jammy.  Usually, I have this blipping away in the background while I’m stuffing.

Into a large saucepan, heat a tablespoon of olive oil & add the garlic.  Gently fry for a few seconds, then slowly add the tomatoes & their juice, giving them a good stir around & breaking up any large pieces (or you can just squish them in your hands before you put them in the pan).

Add the tomato puree, the sugar & seasoning to taste (you won’t need much salt, so go easy on this).  Add a couple of teaspoons of dried Basil (or rip up about half a dozen leaves of fresh & chuck them in).  Give everything a good stir & reduce to a gentle simmer for about half an hour with a lid loosely on, stirring occasionally.

Once cooked, the sauce should have thickened & reduced slightly, so give it a stir & a quick taste – it should be darker, rich & really lovely!  Adjust the seasoning if you need to.

Spoon your sauce generously all over the stuffed shells, making sure they are just covered & no bits are peeking out.  Dot chunks of Mozzarella all over the top & add a sprinkling of dried Oregano.

Then bake it in the centre of the oven for about 20-25 minutes, until the cheese becomes gorgeously golden & the sauce bubbles up all around the edges (put a tray underneath to catch any drips).

Remove from the oven & let them rest for a couple of minutes (that sauce will be hotter than the sun).  Get some fresh, crusty bread, get everyone to the table & get stuck in!   Usually, my guys magically appear in the kitchen while I’m dishing up, grabbing a slice of warm bread to munch on & dunking it in the sauce.

These gorgeous conchiglioni can be crammed with whatever you fancy – try chopped spinach with ricotta & pine nuts, or sundried tomato & sausage, or maybe swap silky cheese sauce for the tomato & dust with a little grated Grana Padana.

So next time you feel the chill on a dull day, whip up some colourful, comforting Conchiglioni!  Stay hungry 😉 A x

 

Back to Work, Back to Reality!

Happy New Year everyone!  Hope you all had a fabulous holiday & you’re feeling refreshed! The festive season has finally finished & so has over-indulgence of all varieties.  January always brings everyone back to reality with a bit of a bump.  As I write this, people everywhere are making rules for themselves under the guise of “New Year’s resolutions”, vowing never to drink anything alcoholic ever again, not to let anything sugary pass their lips, or to dance in fountains in a fairy costume (which is a bit dangerous in this weather & makes your wings soggy).  December always seems to be used as an excuse for excess, leaving January to pick up the pieces (as long as they are small & fat-free apparently).

Now I’m not going to start admonishing people for being a bit generous with their portion sizing (that would be the pot calling the kettle), nor am I going to jump on the juicing wagon (think of your teeth people!).  There are two things to remember if you want to look after yourself:  (1) your body’s “In” door is a lot bigger than it’s “Out” door (I’m being polite here), & (2) that age old saying: everything in moderation.  Personally, I don’t do diets & prefer to simply eat until I’ve had enough, leave what I can’t finish & never deny myself anything (within reason obviously).  So, if you’re looking for fat-free dinky diet recipes, you’re going to be slightly disappointed here!   

Food is the fuel to our body’s engine & some get it revving up more than others!  Working lunches are usually a wilted, mystery sandwich from the local shop, accompanied by a packet of crisps, something posing as a sweet (that actually tastes like chocolate-coated cardboard with a bit of birdseed) & a diet Coke.  You’re probably thinking about lunch right now – maybe your day started with a bowl of cereal & a bucket of coffee, so the dragon in your stomach is starting to growl.  Rather than reaching for a rice cake or some other such food of the devil, a bit of prep the day before will sort you right out!  Who bought bags of salad to go with the mountain of cheese over the festive season?  Still in date & probably unopened?  Thought so.  And did you also have a roast dinner on New Year’s Day?  Leftovers languishing in the fridge (with those veg you didn’t cook) are just waiting to be transformed into luscious lunches to keep your motor running.  Right, get your hands washed & aprons on!

What you need:

Half a bag of dried Pasta, about 250g (all those leftover bits you’ve been saving will do!)
1 jar Green Pesto
1 ball of Mozzarella or a tub of Boccancini, drained
200g Pine Nuts
A couple of large spoonfuls of Roasted Veg (recipe further down)
A couple of handfuls of Salad Leaves (Rocket, Baby Spinach, etc – whatever’s in your fridge)
A couple of handfuls of leftover Roast Chicken (optional – you could use bacon)
Freshly ground Black Pepper
Sea Salt (for the pasta water)
Extra Virgin Olive Oil

For the Roasted Veg:

1 each Red, Green & Yellow Peppers, deseeded & chopped chunky
1 punnet Mushrooms, wiped clean with a damp cloth & halved
1 Courgette, topped & tailed, sliced chunky
1 Red Onion, topped & tailed, outer skin removed & chopped chunky
1 punnet Cherry Tomatoes
2-3 cloves Garlic, chopped finely or left whole (to be smudged onto a slice of warm, thick, fresh bread later maybe)
A few slices of leftover French bread, ripped into chunks
Dried Oregano
Extra Virgin Olive Oil
Freshly ground Black Pepper

What to do:

Firstly, pre-heat the oven to 220*C.

Prep your veg as above & chuck them in a lasagne dish or similar (a large pie dish will do).  With the cherry tomatoes, halve them or at least poke a knife into them to make a vent (this is handy if you’re eating them hot – you don’t want exploding molten lava tomato in your mouth!).

Chuck in the chunks of bread (if it’s a day or two old, it’s brilliant for this).  Drizzle a good glug of olive oil over the top, sprinkle on the garlic, pepper & Oregano, then get your hands in & make sure it’s all covered nicely.  You don’t need salt for this, because it will just draw all the moisture out of the veg & leave it in a puddle.

Bake in the oven for about 20-25 minutes, giving everything a turn halfway through with a spoon.

Once cooked, leave to one side while you prep everything else.  These can be also kept in an airtight container in the fridge or frozen (great with some fresh focaccia & a bit of Balsamic vinegar drizzled on top).

In a dry frying pan, toast your pine nuts.  Be very careful here & don’t have the pan too high.  Keep moving the nuts about until they change from a creamy colour to golden.  Put them on a plate to cool.

Fill the kettle & put it on.  Once boiled, pour it into a large saucepan, chuck in some sea salt (about a teaspoonful should be sufficient) & give it a quick stir with a wooden spoon.  Add the pasta & bring to a rolling boil, cooking according to the instructions on the packet.

Once cooked, your pasta should be firm to the bite.  Strain & put back into the pan with a glug of olive oil.  Give it a shake & a stir (the oil will stop it going into a big pasta lump).  Set aside to cool for a bit (especially if you’re making it the night before work, otherwise you’ll just have a pot of steam & soggy stuff for lunch).

Get your lunchboxes ready – you can buy packs of those resealable little plastic tubs from your local supermarket or Wilkinsons & they are perfect for this!

Now, here’s where you can make different pasta salads for some variety (because the same thing will be boring).  Get four or five lunchboxes or bowls & divide the pasta equally into them all.

Tip the whole jar of pesto into the pasta (yes, all of it).  Give it a good stir around, completely coating all the pasta.

Drain your Mozzarella & rip up into small, bite-sized pieces (sometimes I use Bocconcino, which are little Mozzarella balls).  Chuck some into a couple of the pasta lunchboxes.

In two other lunchboxes, add a couple of spoonfuls of the roasted veg & mix in gently.  If you’ve got roast chicken in the fridge that needs eating, rip some of that up & add some to the pasta without Mozzarella.

Grab a couple of handfuls of salad leaves & put in each pasta box you want them in.

Sprinkle pine nuts over them all, adding more where you want & less where you don’t (it’s your lunch, so make it how you like it).

Dust them all with a few grinds of the black pepper, then cram the lids on top (I usually get my hands in & gently mix it up beforehand).  Put in the fridge until you need it.

In the morning, just grab a box before you leave & that’s lunch done!  Plus you might save a bit of money too (always a bonus).

There are lots of variations that you could try, so just raid the fridge & cupboards, use your favourite foods to give you a bit of inspiration & get creating!

So let’s start the New Year with a shot of colour & a luscious lunchbox of flavourful pasta!  Stay hungry 😉 x

 

 

 

 

 

Grate Expectations

Apparently, so my sources tell me, Italian Cheese Week is being celebrated from 15-22 June 2017 (like I need an excuse!).  So, in honour of all things cheesy, I decided to share a couple of really easy recipes for you that I’ve picked up over the years.

There are a few things I like to have a good stock of & cheese is one of them.  As with my pasta shelf, I also have a cheese shelf in the fridge (yes, really).  Grana Padana, Gorgonzola (preferably Dolce, but I don’t mind a bit of Picante), Mozzarella, Mascarpone, Ricotta, Parmigiano Reggiano (Parmesan) & usually a bit of mild Cheddar all live happily together (albeit in diminished quantities by the end of the week).  And there’s always at least one tub of proper, full-fat cream cheese too.   As you all know, cream cheese goes with pretty much anything – mix with a splodge of pesto to make a creamy pasta sauce or, if you’re feeling naughty, it’s really nice spread thickly on a digestive biscuit with a dollop of raspberry jam on top (don’t judge me, try it – it’s addictive though!).  Recently, I’ve been a bit unhappy with my usual brand of creamy cheesiness – because according to it’s list of ingredients, it’s more fillers than actual cheese (locust bean gum anyone? No, didn’t think so) & therefore I have switched to another brand.  It always pays to read the back of a packet, because if like me you want a pure product for a specific recipe, you need to know that’s what you’re getting.

Over the last couple of years, I’ve been making my own Ricotta cheese – thanks to the lovely Gennaro Contaldo’s recipe in “Gennaro’s Italian Year” (which was given to me by my guys & like them, it is very much loved!).  Now before you all start going “ooh!  that must be really difficult!”, it’s not.  All you need is a few pints of milk, some fresh lemon juice & a big saucepan (I use my pasta pan, which is pretty huge).  It takes a few minutes to bring the milk to the boil, then just take it off the heat for roughly 30 seconds before repeating the process a couple of times.  Finally, put it back on the heat & squeeze in the lemon juice, bring it back up to the boil & turn it off.   Then give it a stir – it will separate into curds (the cheese) & whey (the cloudy looking liquid). Tip it into a sieve & leave it to stand over bowl, so that the liquid drains away & as if by magic, you are left with a lovely soft cheese.  While that’s cooling, I’ll whizz up some wilted spinach in the food processor with a few pine nuts (untoasted), a little lemon zest, a spoonful of my favourite full-fat cream cheese (just because I like it) & a shake of sea salt & black pepper.  It’s then mashed up with the ricotta, before I pop the lot into a piping bag, ready to fill my favourite ravioli!

Sometimes (quite often), I will have a little leftover pasta & the lovely cheesy mixture, so I like to ladle some of my homemade tomato sauce into individual dishes, then layer up the lasagne sheets with alternating fillings of piped cheese & tomato sauce.

Adorn the top layer with a few ripped pieces of Mozzarella, a grating of Parmesan & a pinch of Oregano, then bake for 15-20 minutes at 200*C until everything is bubbling up around the edges & the cheese is crispy & golden on top.  They make a tasty simple starter or a light lunch, served with a gorgeous green salad.

And now, my pièce de résistance: cheese biscuits.  These are probably one of the easiest things to make – you just chuck everything in a bowl & squish it together.  It’s great for using up all those random leftover bits of cheese that seem to congregate at the back of the fridge.

What you need:

8oz grated mixed cheese, at room temperature (I use 80% medium Cheddar, then 10% each of grated Parmesan & Grana Padana, depending on what I’ve got in the fridge)
8oz plain flour
8oz salted butter, at room temperature
1 teaspoon sea salt
Half a teaspoon freshly ground black pepper
Half a teaspoon English mustard (the pre-made type, not the powder)
Quarter of a teaspoon of cayenne
Optional:  a teaspoon of fennel or poppy seeds

How to do it:

Pre-heat the oven to 200*C & line a couple of trays with sheets of greaseproof paper (unless you want to do lots of washing up later, lining your trays this way will mean that you simply lift the paper out after cooking & transfer to a cooling rack, leaving clean trays – you’re welcome!).

Mix the cheese & butter together in a bowl with the mustard – use a spatula or the back of a wooden spoon to make it into a smooth type of thick paste.

Mix the dry ingredients together & slowly add to the cheese & butter, stirring well to form a soft, pliable cheesy dough.

On a lightly floured work surface, take a third of the dough & carefully roll it out to about half a centimetre thick.  Using a palette knife, slide this under the rolled out dough to ensure it is not stuck to the worktop & add a little more flour underneath, if need be.

Cut into shapes – either use small cookie cutters or slice into finger length strips, just create whatever you like!  Lift them onto the lined baking trays, leaving about an inch gap all around (they will not grow too much) & then repeat the above, until you have used up all the dough.

Bake in the centre of the oven for about 16-18 minutes, until they are lightly golden, then transfer to a cooling rack & remove from the greaseproof paper.

Once cooled, either eat them as they are, top with various cheeses as a snack, or make into canapes to go with pre-dinner drinks!  These crisp little bites of melt-in-the-mouth moreishness have just the right amount of kick too – the heat sneaks up on your tongue, so be warned!

Here’s to a “grate” week of cheesy delights!  Stay hungry 😉  A x