Alison's Recipes

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Courgette pasta

Serves 2

• 1 onion, chopped finely
• 2 courgettes chopped to small cubes
• 2 cloves garlic
• 4-6 sun dried tomatoes, preferably in oil
• 1 tsp basil
• fresh black pepper
• ½ stock cube
• 1 tin tomatoes in tomato juice

Fry onion 2 minutes. Add courgettes, s.d. tomatoes and garlic, fry 2 minutes. Add herbs and stock. Put lid on and leave over low heat to steam until courgette almost cooked. Add tin tomatoes, simmer 15-20 minutes. Pour over cooked pasta. Top with grated parmesan.

Freddy's spicy pasta

Serves 2

• 1 onion, chopped finely
• 2 courgettes chopped to small cubes
• ¼ red pepper, chopped finely
• ¼ green pepper, chopped finely
• ¼ yellow pepper, chopped finely
• ½ cup frozen sweetcorn
• 2 cloves garlic
• 1 ½ tsp basil
• fresh black pepper
• ½ stock cube
• pinch cayenne pepper
• 1 tin tomatoes in tomato juice

Fry onion 2 minutes. Add courgettes, peppers and garlic, fry 2 minutes. Add herbs and stock. Put lid on and leave over low heat to steam until courgette almost cooked. Add tin tomatoes and sweetcorn, simmer 15-20 minutes. Pour over cooked pasta. Top with grated parmesan.

options:

Add chopped carrot, put takes longer to cook

Stir in chopped mozzarella or feta just before serving instead of parmesan

Gorgonzola and pine kernels with rigatoni

Serves 2

(amended from recipe by Ursula Ferrigno)

• ½ onion
• ½ head brocolli
• ½ cauliflower
• 100g gorgonzola, cubed
• 1 tsp chopped thyme
• fresh black pepper
• toasted pine kernels

Steam broccoli and cauliflower until just cooked. Meanwhile fry onion till soft. Cook pasta. Mix veg and cheese together. Top with pine kernels and serve.

Option: replace broccoli and cauliflower with spinach.

‘Friends’ sauteed potatoes

serves 4-6

• 1 ½ lb potatoes cut 1 in square ¼ in thick
• 1 oz margerine
• 8 oz leeks, chopped fine
• ½ tsp chopped thyme
• 8oz tinned flageolet beans drained and rinsed
• 2 oz button mushrooms

Par cook potatoes. Drain, cool and dry. Sprinkle with salt and pepper.

Meanwhile fry leeks and thyme until soft. Add beans, cook 5 minutes. Remove from heat.

Heat rest of margerine in large frying pan, add potatoes and cook 40 minutes on low heat, turn occasionally. When potatoes golden brown add beans and mushrooms, cook 5 minutes. Serve.

Nutballs in tomato sauce

Serves 2

(Rose Elliot)

• 1 onion, finely chopped
• 100g mixed nuts, finely chopped
• 50g breadcrumbs
• 2 tsp tomato puree
• 2 tbsp peanut butter
• ½ tsp chopped thyme

Pre-heat oven 180 C

Fry onion in oil until soft and golden. Mix everything together, form 4 balls. Bake 20-30 minutes until golden.

Serve with rice or pasta and a tomato sauce.

Butter bean stew

Serves 2

• 1 onion, chopped
• ½ red pepper
• 3 cloves garlic, minced
• ½ stock cube
• Lots of mushrooms
• 1 tin butter beans (or other white bean)
• 1 tin tomato sauce
• 1 tsp basil

Fry onion, pepper and mushrooms. Add beans and tomatoes. Bake 30 minutes in oven, or simmer slow.

Serve over jacket potatoes.

Option: use leeks instead of onion.