Pasta La Vista!

June 1, 2013 at 7:42 pm | Posted in cooking, food, Recipe | Leave a comment
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I’ve bored you with my bizarre pasta omelettes on a previous occasion, but hey, we all need reminding from time to time about weird eating experiences.

It’s simple: snip up your fridge-cold leftover pasta (tagliatelle on this occasion for me) using scissors, à la Nigella, mix it with eggs (say 1 per 25g pasta) and season (add dried/ fresh herbs if you wish). The lower the heat level you use, and the slower you cook your omelette, the better the result.

I also had a hankering last night for a sort of sophisticated mushy peas, the sort of consistency Hugh Fearnley Poshboy might call ‘smashed’. So I grabbed my stash out the freezer (everyone should always have frozen peas), boiled them up, mashed them slightly and mixed them with grated cheese. Nursery food at its finest.

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Spaghetti Omelette

May 14, 2012 at 11:37 am | Posted in cooking, food, Recipe | Leave a comment
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So you’re thinking, ‘What??? Spaghetti omelette?’. Admittedly, it sounds bizarre, but it’s really not so far removed a concept from Spanish omelette, which I love. And if you’re anything as bad at spaghestimating as I am (say, making enough pasta to feed 10 Alsatians & a Jack Russell), then this is the recipe for you.

1) Remove your pan of congealed spaghetti from the fridge. Snip the spaghetti up into 1cm chunks. This is essential: you will be able to mix your eggs into the pasta much more easily.

2) Add eggs: I went for 4. I would say 2 per 50g spaghetti is about right.

3) Add some vegetables/herbs. I’m being annoyingly vague, because it really is up to you. I’m not going to tell you to add onions if you detest them. I only added some fresh oregano and fresh ripped basil (ripping releases the flavour better than tearing), as my spaghetti was a courgette and basil carbonara in its first life.

3) Pour the mixture into an oiled pan and cook on medium until the base is firm and a good even cover. This will really depend on how much pasta you have: I had about 150-200g (cooked weight) and it took 20 minutes.

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