The Hungerpots Cookbook. Bethie Hungerford

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СКАЧАТЬ teaspoon salt

      ½ onion, grated

      pinch of ground nutmeg

      salt and pepper, to taste

       FINISHING TOUCHES

      juice of ½ lemon

      200g (7oz) feta cheese, crumbled

      50g (2oz) Parmesan cheese, finely grated

      red pepper flakes, toasted pine nuts, lemon wedges, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling), stir in the lemon juice, feta and Parmesan. Garnish and serve.

       Pasta Primavera

       This is a very versatile recipe perfect for using up any fresh vegetables you have in your fridge. Try using samphire, courgette or sliced Brussels sprouts! Just make sure any dense veg you substitute are grated or cut small to accommodate the cooking time of the pasta.

       MAIN INGREDIENTS

      500ml (17fl oz) water (or use stock and leave out the stock cube)

      500ml (17fl oz) whole milk

      300g (10½oz) linguini, broken in half

      1 stock cube

      1 bunch of fresh basil, chopped

      1 onion, chopped

      1 bunch of asparagus, chopped

      10 (or so) mushrooms, sliced

      4 garlic cloves, minced

      2 tablespoons olive oil

      squeeze of lemon juice

      salt and pepper, to taste

       FINISHING TOUCHES

      150g (5oz) frozen peas

      fried pancetta (which can be fried first in the same pot and then removed and set aside), Parmesan cheese, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente (approximately 15 minutes after boiling), stir in the frozen peas and cook until all the liquid is absorbed. Garnish and serve.

      Pasta Primavera

       Baked Gnocchi

       Baked gnocchi is a fun and delicious dinner, perfect for serving a crowd. This makes a generous portion or provides enough for leftovers the next day. It can also easily be doubled if you have a big enough pot. Try with tortellini for a yummy variation!

       MAIN INGREDIENTS

      2 × 400g (14oz) tins chopped tomatoes

      1kg (2lb 4oz) gnocchi

      ½ onion, grated

      3 garlic cloves, minced

      2 teaspoons dried oregano

      2 teaspoons dried basil

      1 teaspoon salt

      1 teaspoon sugar

      up to ½ tin (200ml/7fl oz) water, if needed

      salt and pepper, to taste

       FINISHING TOUCHES

      125g (4oz) fresh mozzarella, torn or sliced

      Parmesan cheese, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a low heat. Partially cover with a lid and cook, stirring often.

      2 Approximately 15 minutes after boiling, dot the fresh mozzarella over the top. Place under a grill and cook until the cheese is toasty. Garnish and serve.

      Baked Gnocchi

       Antipasto Pasta

       This dish is essentially an antipasto platter in pasta form. What’s not to love! Try this with your favourite mix of seasoned olives for an extra-special treat.

       MAIN INGREDIENTS

      800ml (28fl oz) water (or use stock and leave out the stock cubes)

      400g (14oz) spaghetti, broken in half

      2 stock cubes

      3 garlic cloves, sliced

      150g (5oz) marinated artichoke hearts, roughly chopped

      150g (5oz) green and black olives, chopped

      1 bunch of fresh dill

      ½ tablespoon dried oregano

      1 onion, thinly sliced

      400g (14oz) tin chopped tomatoes

      2 tablespoons olive oil

      200g (7oz) cherry tomatoes, halved

      salt and pepper, to taste

       FINISHING TOUCHES

      large handful of spinach, chopped

      150g (5oz) mini fresh mozzarella balls

      Parmesan cheese, chopped fresh parsley, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Cook until the water is mostly absorbed (approximately 15 minutes after boiling), then stir in the spinach and mozzarella balls. Garnish СКАЧАТЬ