Chorizo, Bacon and Mushroom creamy fettucine.

Chorizo, Bacon and Mushroom creamy fettucine.



1/2 chorizo sausage chopped in to cubes
3 pieces shortcut bacon, diced
1 cup diced mushrooms
1 onion, diced
1 clove garlic, chopped
400 mls cream
Some cornflour to thicken if desired
400g fresh pasta
1-2 tablespoons butter
Parmesan cheese grated to serve

Melt butter and fry the onion, garlic, chorizo and bacon until slightly caramelised. Add mushrooms and fry until soft. Add cream and simmer gently. Thicken with cornflour mixed in a little water to thicken. Cook pasta in boiling water until consistency you like. Serve with some parmesan sprinkled over the top with ground black pepper.

Cheesy Spinach Quiche

CHEESY SPINACH QUICHE

 

This recipe is from Julie over at Haybales and Sunflowers. It has become a favourite here. I do put more cheese in it though, and mix the cheeses up with a little danish feta as well...yum

 

2 cups plain flour
175gm soft butter
1 egg, lightly beaten
1 tblspn cold water
extra 20gm butter
1 clove garlic, crushed
1 bunch English spinach, trimmed, chopped
Filling:

1 1/4 cups grated cheese

5 eggs, lightly beaten

300ml thickened cream

1/2 cup milk

Grease a deep, 25cm flan tin.

Process flour and butter until combined. Add egg and enough water to make ingredients cling together. Knead dough on a lightly floured surface until smooth. cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line prepared tin; trim edge. Prick lightly with a fork. Cover with paper, fill with dried beans or rice; place on an oven tray.

Cook in a moderately hot oven, 190C, for 20 minutes, or until lightly browned; cool.

FILLING: Combine all ingredients in a large jug; mix well.

Heat extra butter in a large pan. Add garlic and spinach; cook, covered, until spinach is wilted. Drain well. Arrange spinach mixture over pastry base; pour over Filling.

Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested.