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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
How about some Classic Italian? Something easy; something not creamy or cheesy or high-fat. Something to get us back to reality. The sauce makes a large batch, but it freezes well. We'll use more for the Lasagne on Sunday. If there is any left - either eat it or freeze in 1 cup portions for quick lunches.
Total time: 25 minutes
This is based on a recipe from Pru Leith's Cookery School book. We've eaten at her restaurant, Leith's, in London; wonderful food but we were happy to be on an expense account! Filo (phyllo) is in either the dairy or freezer section of the supermarket. If the filo is frozen remember to thaw earlier. Use a soft brush if possible.
Ingredients:
Instructions:
Total time: 60 minutes
This is a true Northern Italian meat sauce based on one found in the Time Life "Foods of the World, Italian,' book. It's not the tomato-y sauce that we have come to expect as the standard. It's full-flavored and fantastic, filled with minced vegetables and meat; but it's not thick.
Ingredients:
Instructions:
Note: The cream or crème fraiche is added when served over pasta.
Cooking Schedule: 60 minutes |
Add stock, tomato paste, herbs, nutmeg |
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