Romayne&#039;s Kitchen

Pasta Marinara

Posted on August 1, 2018 by Romayne's Kitchen

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I love seafood because it is delicious, especially prawns. Seafood is a good source of protein and vitamins. This week I made Pasta Marinara. The Marinara mix consisted of mussels, prawns, fish and calamari. I used the tomato sauce ingredients from the Beef Patties with Mashed Potatoes dish to make the marinara sauce.

Ingredients

700g fresh Marinara mix

1 onion

1 large capsicum

4 garlics cloves crushed

400g canned tomatoes

½ cup basil

½ red chilli (optional)

1 tbsp. olive oil

1½ cups water

Season with salt and pepper.

Handful of parmesan chase to sprinkle

400g Pasta

Method

Add 1 tbsp. of olive oil on a non stick pan on high heat, fry the marinara for 3-6 minutes or until cooked.

Remove marinara from saucepan, reduce heat to medium and add olive oil. Add the onions, capsicum, chilli and garlic and cook for 5 minutes or until soft.

Add the canned tomatoes and cook for two minutes. Add water and bring to the boil.

Add the marinara mix in the saucepan, reduce the heat and simmer for 30 minutes or until sauce is thick,

Chop basil and stir through and put heat off.

Cook pasta according to packet instructions.

Add pasts and marinara in a bowl and sprinkle cheese.

Note

This dish serves 4

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Lasagne

Posted on March 2, 2018 by Romayne's Kitchen

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I had a craving for lasagne and I decided to make one without using the white sauce and add some veggies. This dish has layers of meat, lasagne sheets and a layer of spinach and ricotta instead of melted cheese. I didn’t miss the white sauce when I ate it.

Ingredients

To make the meat sauce

500g mince beef

3 medium tomatoes chopped

213 g canned tomatoes

40 ml tomato paste (2 tbsp.)

½ an inion’1 crushed garlic

½ a cup beef stock

1 tbsp. basil leaves

1 tbsp.. thyme

tbsp. oregano

tbsp. olive oil

Salt and pepper for seasoning.

To make the Spinach

500g frozen spinach, thawed and remove excess moisture by squeezing.

400g ricotta reduced fat

30g Parmesan cheese

1 egg

For the Lasagne

4 fresh lasagne sheets

Method

To make Meat Sauce

Heat olive oil in a saucepan over medium heat. Add onion and garlic , cook until onion is soft. Add the beef, remove any lumps, cook until browned.

Add the stock, tomato paste, chopped tomatoes and canned tomatoes. Simmer uncovered for 30 minutes or until mixture is thick.

Put hear off and add the herbs. Season with salt and pepper.

To make Spinach

Beat egg in a bowl, add spinach ricotta and 15g of the parmesan cheese. Mix until all is combined. Set Aside.

To Make Lasagne

Preheat oven to 180ºC

Remove lasagne baking dish. Pour a bit of the meat mixture at the bottom of the dish. Add the first layer of lasagne sheet. Pour the mixture over the Lasagne sheet. Make sure it’s even. Add another layer of lasagne sheet and pour the meat mixture. Continue for the rest.

Once you reach the top layer, add the spinach evenly on the lasagne sheet. Sprinkle the remaining parmesan cheese.

Bake for 30-40 minutes or until cooked.

Note

This dish serves 6

If there is remaining spinach, lasagne sheet, sauce and tomatoes make Spinach and Ricotta Cannelloni

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Poached Chicken Meatballs

Rigatoni with Chicken and Broccoli

Posted on January 9, 2018 by Romayne's Kitchen

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Rigatoni is a tube shape pasta which I used to make this delicious and simple dish. You can use leftover chicken for this dish instead of grilled or cooked chicken. The Rigatoni is combined with broccoli, sundried tomatoes, coriander and a squeeze of lemon.

Ingredients

4½ cups rigatoni

400g grilled chicken

400g broccoli florets

40g sundried tomatoes

2 tbsp. oil

1 lemon

2-3 tbsp. coriander

Method

If you are not using leftover chicken. Preheat oven to 200°C.

Season the chicken with Italian herbs, salt and pepper. Grill chicken for 25-30 minutes or until cooked. (Use 1 tsp. of Italian herbs.)

Cook Pasta according to packet instructions.

Boil Broccoli in boiling water for 3-5 minutes then refresh in cold water and then drain.

Chop sundried tomatoes and coriander and add to a bowl with the broccoli and Pasta. Squeeze lemon and season with salt and pepper.

Note

This dish serves 4

Try another leftover recipe.

Leftover Chicken Salad

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Spinach and Ricotta Cannelloni

Posted on October 30, 2017 by Romayne's Kitchen

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Spinach is a good source of zinc, iron and calcium. Eating spinach helps your eyes, muscles, bones and blood pressure. Ricotta absorbs calcium and vitamin B.

Ingredient

For the filling

400g light ricoota cheese

500g frozen spinach thawed and moisture removed

For the tomato Sauce

2 canned tomatoes

1 onion

1 tablespoon olive oil

2 crushed garlics

For the Cannelloni

6-8 Fresh Lasagne sheets

30g parmesan cheese

Italian herbs to sprinkle

Method

For the Sauce

In a pan add the oil and fry the onions until soft. Add the garlic and fry for 30seconds.

Add the tomatoes and bring to the boil, reduce the heat to low and simmer for 25-30 minutes.

For the Filling and Cannelloni

Preheat oven to 180ºc if using fan force.

Put the ricotta in the bowl and add the spinach. Mix until well combined.

Cut the lasagne sheets in half. Using the longer side, add the spinach and ricotta and roll and place on a tray.

Once completed. pour a bit of the tomato sauce on a baking dish to let the cannelloni cook in the bottom. Place the cannelloni’s and pour the remaking sauce, making sure you cover all the edges.

Sprinkle Parmesan cheese and Italian herbs on the cannelloni and bake for 30 minutes or until cooked.

Note

Dish serves 4

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Lasagne

Poached Chicken Meatballs

Posted on September 22, 2017 by Romayne's Kitchen

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I love this poached chicken ball, it is mixed in ricotta, olives and herb and poached in pasta sauce.At first, I was worried the meatballs will crumble when poached but it maintained its shape and absorbed the flavours beautifully.

Ingredients

350g chicken mince

100g fresh ricotta

¼ cup chopped black olives

2 tsp. grated lemon rind

2 tsp. Italian herbs

375g bottled pasta sauce

1 cup chicken stock

Salt and Pepper

Method

Combine and mix the mince, ricotta, olives, rind and herbs, salt and pepper in a bowl. Once all ingredients are combined use wet hands to roll the meatballs. Make 12-14 balls.

Heat the pasta and stock in a saucepan. Once it begins to boil add the balls in the sauce and reduce the heat to medium to simmer.

Poach the meatballs until it is firm and cooked through.

Serve with Pasta

Note

Serves 4

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Nutty Pesto

Posted on September 11, 2017 by Romayne's Kitchen

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I love this pesto because it’s versatile. It can be stirred into boiled pasta or used as a sandwich spread. The creaminess from the nuts and the tanginess from the lemon makes this pesto one of my favourites.

Ingredients

½ cup chopped almonds

½ cup chopped cashew nuts

2 cups basil leaves

2 crushed garlics

Juice of one lemon

¼ cup olive oil

¼ cup parmesan

2 tbsp. water

salt and pepper .

Method

Add the nuts in a food processor with the basil. Process until nuts is grounded and basil is shredded.

Add garlic, lemon, parmesan, salt and pepper and continue processing. Add water one spoon at a time while processing.

Once the pesto is creamy and smooth, remove from the processor and place it in the jar.

Sardines & Chilli Linguine

Posted on August 15, 2017 by Romayne's Kitchen

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A delicious and simple dish to make for dinner. I have used both tuna and sardine to make this dish and they are equally delicious.

Ingredients

120 g Linguini
1 bunch broccolini
105 g Sardine in olive oil
Dried Chilli flakes
2 garlics
100 g cherry tomatoes

Method
Boil pasta according to box instructions.
Cut Broccolini and when pasta is almost ready place the broccolini in water for two minutes.
Heat the olive oil from the sardines and add the garlic and chilli flakes. Stir for a new seconds until you get the fragrance.
Add the sardines in the oil and mash them.
Put the tomatoes and pasta in the sardine mixture and toss through.

Note

Serves two
Use a different pasta if you wish.
You can use tuna in olive oil if you want.
Add chilli to your liking (1/4 tsp to 1 tsp).

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