5 Uncommon Pasta Sauce Recipes You Have to Try at Least Once in a Lifetime

5 Uncommon Pasta Sauce Recipes You Have to Try at Least Once in a Lifetime

Pasta – the first thing that comes to our minds when we think of Italian cuisine. Italians brought it with them wherever they immigrated, making it popular all over the world. We surely thank them for that. But pasta is more than a dish. For chefs, it’s art, an endless inspiration for new and creative combinations. For friends, it’s bonding time at the kitchen table on a Friday night. There are over 600 types of pasta today: spaghetti, macaroni, lasagna, penne, you name it. Some of the varieties of pasta include long pasta, short pasta, fresh pasta, dried past, egg pasta and so on. An inseparable part of a beautifully prepared pasta is the sauce. Pasta sauces are where you get to express your creativity and play with different tastes in order to make a delicious meal. Great pasta and sauce combinations sure bring the joy in eating, wouldn’t you agree? I’m sure you’ve all tried the common pasta sauces and you know how to prepare them. So we would like to share with you some other pasta sauces you should definitely try. The following simple yet delicious sauces for pasta will please your taste and wow your guests: 1. Vegetarian Pumpkin and Sage Sauce For all of you vegetarians, here’s a delicious easy pasta sauce: Ingredients: 3 cloves minced garlic 1/2 diced onion 2 tbs olive oil 1 cup vegetable broth 3/4 cup soy milk 1 1/2 cups precooked pumpkin 1 tbs sage 1/3 cup finely chopped walnuts or pine nuts Salt and pepper to taste Method: First puree the pumpkin in a blender until it’s smooth. Then warm...
Mediterranean Lamb Stew

Mediterranean Lamb Stew

Autumn is well and truly here! Few things are more comforting than coming home and having a warming stew. Ingredients: 650g lamb shoulder 2 tbs olive oil 2 large brown onions 3 cloves of garlic 2 tbs plain flour ¼ bunch rosemary 1 tin of diced tomatoes 1 punnet cherry tomatoes 500ml beef stock 2 zucchinis ½ eggplant ½ bunch basil 100g black olives Method: Toss lamb and flour together until meat is evenly coated. Cook in a large baking dish with oil until meat starts to brown. Remove from dish and then cook onion and garlic for approximately 2 minutes or until onion becomes translucent. Place lamb back into the pot along with diced tomatoes, cherry tomatoes, beef stock, and half the rosemary and basil (remaining herbs are set aside for garnishing). Cover and bake in a moderate oven, for two hours. Add zucchini and eggplant last and adjust seasoning. Serve with remaining rosemary and basil chopped finely and sprinkled over the...
Chilli and Lemongrass Beef with Rice

Chilli and Lemongrass Beef with Rice

Happy Friday! Who’s excited for the weekend? We’re going to be super busy but hey, we love it! This recipe is one of our absolute favorites – as I’ve said previously, Aaron loves these flavor combinations, and it’s a really delicious dish. I encourage you to give it a go!   Ingredients: 2 tbs vegetable oil 300g rump steak, sliced 1 onion, sliced 1 stalk lemongrass 1 red chilli 2 cloves garlic 1 tsp fish sauce 2 tsp soy 1 cucumber ½ bunch Vietnamese mint ½ bunch parella leaf 2 tbs crushed peanuts 3 cups cooked rice 3 iceberg lettuce Method: Heat a wok over medium-high heat until smoking. Add oil and cook off beef, onion, garlic, lemongrass and chilli. Stir continually until beef has cooked through. Add fish and soy sauce and cook for about 30 seconds. Serve on a bed of rice, garnish with shredded lettuce, Vietnamese mint, parella leaf and pour about 2 tablespoons of sauce over the top. Finish with crushed...
Potato Gnocchi

Potato Gnocchi

If you follow us on Instagram, you may have seen recently that we made our delicious homemade potato gnocchi! As with a lot of these dishes, handmade is ALWAYS best. Tastier. Better for you. Fun to make. Involve the kids if you like! Ingredients: 1Kg Desiree potatoes 50g parmesan cheese 2 eggs 1 cup flour 1 tbs salt pinch black pepper Method: Boil potatoes (with skin) till just cooked. Peel while still hot and mash in a large bowl. Mix in egg, parmesan, salt, pepper and flour. (You may need to add a little more flour). The dough should be dry to touch. Roll out logs on a floured bench top, cutting little pillows 2cm wide. Place on a floured tray. Boil a large pot of water, add gnocchi and allow to cook for 2-3 minutes or until they float on the top, then cook for a further minute. Place in sauce and serve immediately, (if not serving straight away, then place in iced water and repeat the process to...
Tips for Cooking Jasmine Rice

Tips for Cooking Jasmine Rice

While cooking rice is fairly straight forward, there are actually little things you can do to make it even better! We do this all the time  when making rice dishes, and it always yields yummier results! Ingredients: 1 ½ cup rice 1 ¾ cups water pinch salt Method: The important part when cooking rice is to rinse it properly. Place rice in a large bowl and cover with water. Rub your fingers through to rinse all the starch out of the rice. Drain water off and repeat this process until the water draining off is clear not milky. Place rice in a pot and cover with water, the water should be about an inch higher than the level of the rice. Bring rice to boil uncovered then turn down the heat to the lowest setting. Cover and simmer until the rice absorbs all the water. Turn heat off and allow to sit for 10 minutes. Use a plastic spoon to fluff the rice up. As a general rule 1 ½ cups of raw rice is about 3 ½ cups cooked rice....
Saganaki Prawns

Saganaki Prawns

For those of you who’ve attended an event we’ve catered for, you’ve probably tried the Saganaki Prawns. They’re one of our most popular bowl foods, and are often requested! Well, as a special treat, we’re going to share our recipe with you – we hope you love them as much as we do! Don’ forget, if you make them, use our hashtag – #welovefoodbyhospest so we can see! Ingredients: Olive oil spray ½ brown onion, finely chopped 1 garlic cloves 40ml (1/3 cup) white wine 1 tbs ouzo 400ml passata 250ml (1 cup) water ½ tbs dried oregano leaves 120g dried risoni pasta ½ kg green prawns 60g reduced-fat feta, crumbled 2 tbs chopped fresh parsley 1 tbs fresh oregano leaves Method: Cook the onion and garlic over medium heat, stirring occasionally, for 3 minutes or until soft. Add the wine and ouzo, and simmer for 2 minutes. Add the passata, water and dried oregano. Reduce heat to low. Simmer for 15 minutes or until the sauce thickens. Taste and season with salt and pepper. Cook the risoni in salted boiling water following packet directions. Drain and stir in . tablespoons of the fresh oregano. Spray the prawns with oil and season with salt and pepper. Cook the prawns in the oven for 5 minutes until cooked through. Reheat the passata mixture over low heat and stir in half the feta. Enjoy!  ...