Quick & Easy Pasta

I made this delicious pasta tonight for dinner - I often make variations by mixing up the ingredients.

This is the simplest meal, and I particularly love making it when I come home from work because it can be wipped up in about 10 minutes.



I fried up some onions, garlic and bacon for about 5 minutes. Whilst this is happening, I zapped some cubed sweet potato in the microwave for about 3 minutes. I also put my fresh pasta into the water I was bringing to the boil - I chose to use some delicious spinich and ricotta filled tortellini - one of my favourites. I guess you could use dried pasta, but the beauty of the fresh pasta is that it only takes a couple of minutes to cook.

I added the potato to the frying pan and gave it a quick stir. I then added about half a small jar of this yummo pesto I found in the supermarket - roasted capsicum, cashew and basil - I chose this just to be different. I have used just straight basil pesto in the past and it has also been excellent.

Finally, some cream. I dont't know how much - probably about 200ml, I just slosh it in until it looks right. If I put too much in, I just let it cook off a little bit, it seems to thicken by itself.

The last step (see I told you it was quick) is draining the pasta and adding it to the frying pan. Give it a good mix, decide whether you have enough sauce - if not, add a little bit more cream, then serve. mmm mmm mmm

I have made this with gnocci, I have also done it without the sweet potato and bacon and used sundried tomatoes and salami instead. The best thing about this is that you can add whatever you think will taste nice together. Toasted pine nuts are always a good addition. Pumpkin works just as well as sweet potato, and you could add some broccoli or peas for something different in the veggie department. I have also made this with a chicken variation.

It's Blog Carnival Time Again.....

And I've decided to share a yummy recipie with you all. Mmmmmm, it's making my mouth water as I think about telling you what's in it!

Chocolate, Caramel & Peanut Slice

Melted butter, to grease
190g (1 1/4 cups) self-raising flour
70g (1/3, firmly packed) brown sugar
120g butter, melted

Caramel Filling

1 x 395g can sweetened condensed milk
70g (1/3 cup, firmly packed) brown sugar
60g butter

Chocolate & peanut topping

150g (1 cup) unsalted raosting peanuts
300g good-quality dark cooking chocolate, coarsely chopped
80ml (1/3 cup) thickened cream

1. Preheat oven to 180 degrees C. Brush a 13 x 30cm loaf pan with melted butterto lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir till just combined. Spoon the mixture into the prepared pan and press firmly over the base. Bake for 20min or until just golden.
3. Meanwhile, to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spooon, for 8 minutes or until the caramel thickens (do not let the mixture boil).
4. Pour the hot caramel over the biscuit base. Bake in the oven for 15 minutes or until the caramel begins to bubble. Set aside for 1 hour to cool slightly.
5. To make the chocolate and peanut topping, sprinkle the caramel evenly with peanuts. Place the chocolate and thickened cream in a medium saucepan over a low heat and stir with a metal spoon until the chocolate melts and the mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round blade knife to smooth the surface.
6. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

You can omit the peanuts if you don't like them or are allergic - I have made this without them and it was just as yummy.

I also usually double the mix and make a bigger batch because we are greedy and love this so much - 16 small pieces is just not enough! (Plus the fact that I don't have the right sized tin to make the smaller batch)

This is the best ever caramel slice I have ever tasted and I have made it atleast a dozen times - it works out great every time - In fact, I think I have just decided what I am going to do tomorrow morning - mmmmmmmm