Spaghetti with creamy ham sauce
| Serves |
|---|
| Serves 4 |
- 500g spaghetti
- Olive oil spray
- 1 medium brown onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tblsp cornflour
- 550ml Carnation Light and Creamy
- Evaporated Milk
- 250g sliced lean ham, cut into thin strips
- 1/4 cup finely chopped chives
- Sea salt
- Freshly ground black pepper
1 Cook the pasta as per the packet instructions. Drain and keep warm.
2 Spray your wok with oil and heat to
a high temperature. Add the onion and garlic and saute for 1 minute.
3 Place cornflour in a small bowl, add cup of evaporated milk and mix well. Add the remaining milk to the pan and gradually add cornflour mix, stirring constantly to avoid lumps. The sauce will thicken as it reaches boiling point. Add the ham and the chopped chives and season to taste.
4 Divide the spaghetti over 4 bowls and pour over the creamy ham sauce. Garnish with extra pepper and fresh green herbs if desired. Serve immediately.
Pork Satay Noodles
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 mins | 10 mins | 4 |
- 2 x 440g packets udon noodles
- 1 tblsp olive oil
- 1 red onion, cut into thin wedges
- 3 cloves garlic, crushed
- 2 tsps finely grated fresh ginger
- 650g pork mince
- 3/4 cup crunchy peanut butter
- 400ml can coconut milk
- 125g snow peas, trimmed
- 1 small head broccoli, cut into
- small florets
- 1/2 red capsicum, cut into thin strips
- 1 carrot, halved lengthways,
- sliced diagonally
- 1 and 1/2 tsps light soy sauce
- 1/4 cup fish sauce
- 2 tblsps brown sugar
- 2 tblsps lime juice
- Lime wedges and fresh coriander,
- to garnish
1. Place noodles in a heatproof bowl. Cover with boiling water and stand for 5 minutes before draining.
2. Heat oil in a wok over high heat. Add onion. Stir-fry until soft. Add garlic and ginger. Stir-fry for 30 seconds. Add mince and stir-fry for 4 minutes, or until browned all over and cooked through. Stir in peanut butter and coconut milk.
3. Add the rest of the vegetables and simmer for around 3 minutes, or until carrot is tender. Stir in sauces, sugar and lime juice.
4. Serve satay pork over noodles with lime wedges and coriander.
Prawn Laksa
| Prep Time | Cook Time | Serves |
|---|---|---|
| 20 mins | 8 mins | 4 |
- 20 medium green prawns (500g)
- 250g dried vermicelli noodles
- 2 tsps vegetable oil
- 2 tblsps laksa paste
- 3 cups shredded silverbeet
- 3 cups chicken stock
- 375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
- 1 and a 1/2 tblsps fish sauce
- 1 cup bean sprouts
- Fresh coriander leaves and sliced red chilli, to garnish
- Lime slices, to serve
1. Peel and devein prawns leaving tails intact.
2. Place noodles in a large heatproof bowl. Cover with boiling water. Stand 10 minutes, or until tender. Drain well.
3. Heat oil in a wok. Add laksa paste and stir-fry for 1 minute. Add prawns. Stir-fry 1 minute. Add silverbeet, stock and evaporated milk. Bring to boil. Simmer for 2 minutes. Stir in fish sauce.
4. Divide noodles among four serving bowls. Spoon over stock mixture. Serve topped with bean sprouts. Garnish with coriander and chilli. Serve with lime.
Thai Sweet and Sour Noodles
| Prep Time | Cook Time | Serves |
|---|---|---|
| 25 mins | 10 mins | 4 |
- 250g dried rice stick noodles (Pad Thai)
- 1 head broccoli (300g), cut into small florets
- 2 tblsps tomato sauce
- 1 tblsp fish sauce
- 2 tblsps brown sugar
- 2 tblsps lemon juice
- 1 tblsp peanut oil
- 1 medium carrot, halved, thinly sliced
- 2 green spring onions, thinly sliced
- 1/2 cup drained pineapple
- pieces in natural juice
- 1 and a 1/2 cups bean sprouts
- 300g firm tofu, cut into 1cm cubes
- 200g snow peas, halved
- 1/3 cup roasted cashews
- Extra sliced green spring
- onion strips, to garnish
1. Place noodles in a large heatproof bowl. Cover with boiling water and stand for about 5 minutes, or until tender. Drain well.
2. Boil, steam or microwave broccoli until
just tender. Drain.
3. Whisk sauces, brown sugar and lemon juice together until combined.
4. Heat oil in a wok or large frying pan. Add carrot. Stir-fry for about 2 minutes, or until just tender. Add broccoli, noodles, spring onions, pineapple, bean sprouts and tofu. Stir-fry until just combined. Add tomato sauce mixture and snow peas. Stir-fry for about 1 minute,
or until heated through. Stir in cashews.
5. Serve noodles garnished with extra green spring onion strips.
Spaghetti Bolognaise
| Serves |
|---|
| Serves 4 |
- 1 tblsp olive or canola oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 500g beef mince
- 3/4 cup white wine
- 4 roma tomatoes cut into 3cm pieces
- 4 tblsps tomato paste
- 1 cup beef stock
- Sea salt
- Freshly ground black pepper
- 500g cooked spaghetti
- Chopped chives to garnish
- Hot bread and green salad to serve
- Parmesan cheese to serve, if desired
Method
1 Heat the oil in a heavy based frying pan and add the onion and garlic. Allow to soften and colour slightly.
2 Add the meat to the pan and cook at a high temperature until the meat develops a nice brown colour. Now add the wine, chopped tomato, tomato paste and stock. Allow the mixture to reduce slightly then adjust seasoning with salt and pepper.
3 Reduce the temperature and cover, allow to simmer for about one hour. Remember to stir the beef mixture every once and a while.
4 Divide cooked spaghetti over 4 bowls and spoon a generous amount of the sauce over the pasta.
5 Garnish with chives and serve with hot crusty bread, green salad and parmesan cheese.
Pasta Alfredo
400g chicken-breast fillets, sliced into thin strips
415g can of quality mushroom soup
Parmesan or pecorino cheese to serve.Kitchen Stuff:
1 tbsp olive oil
2 cloves garlic, chopped
1 cup low-fat milk
500g tagliatelle
Salt and ground black pepper
Method
Cook pasta in a pot with rapidly boiling, salted water until done.
Heat olive oil in a pot and saute garlic for a minute. Add chicken strips and saute for two minutes on each side, until brown.
Add soup and milk, stir well and gently heat through for about eight to 10 minutes, until it's fairly thick and creamy.
Toss sauce with hot pasta, season to taste and serve in heated bowls. Grind some pepper over the pasta and serve with fresh, crispy rolls and salad.
Feeds four.
Oriental Noodles with Chicken and Peanuts in a Rice-Vinegar Dressing
Your shopping list:
1 portion wholemeal noodles
3 tsp sesame oil
2 tbsp rice vinegar
2 tsp teriyaki sauce
Squeeze of lime juice
1/2 tsp soft brown sugar
3 spring onions
Half a small cucumber
1/4 green and 1/4 red capsicum
Handful of peanuts
Handful of bean sprouts
100g precooked chicken pieces
Soak the noodles in a bowl of boiling water for four minutes, then remove, rinse and toss in one teaspoon of sesame oil.
Mix the rice vinegar, teriyaki sauce, remaining sesame oil, lime juice and brown sugar in a jar and shake.
Meanwhile, finely slice the spring onions and cucumber, cut the capsicum into strips and chop the peanuts.
Mix the vegetables into the noodles with the bean sprouts, then add the chicken pieces, throw on the rice-vinegar mix and sprinkle with chopped peanuts.
Serves one
The payback:
The complex carbs in the noodles and vegetables will give you slow-burning fuel for a testing workout.
The energy-boosting effects of the B vitamins in the chicken and bean sprouts are doubled when combined with vitamin C-rich vegetables and the squeeze of lime juice."
On top of all these benefits, the mighty peanut ups your levels of the co-enzyme Q10, which has been shown to help you exercise harder for longer.