Sunday, 14 June 2009

Spiced Rice












rice is another regular in our house, we love it and eat it often. this spiced rice dish is delicious served either on its own or with something else of your choice, I love it with vegetable korma!. this is my entry for this months Ravishing Rice, Monthly Mingle, a fun Monthly event started by Meeta and this month hosted by Nags at Edible Garden.

there's really no recipe to speak of. you just need to boil (or steam) 2 cups of rice I put a bit of curry powder in the water as it gives a nice flavour without being too spicy. I love spicy but OH and my daughter don't, ggrrr, ther's no accounting for some tastes is there ;)

fry some mustard seeds, some cumin seeds, some cardomom pods and a bit of curry until fragrant. add a small diced onion, and a small diced red capsicum. fry until just starting to soften. add cooled rice and heat gently stiring constantly. add toasted flaked almonds & sultana's and continue to stir until heated through. fluff up rice and serve!

Thursday, 4 June 2009

Penne With Beef Ragu




I love pasta and would happily eat it every day, there are just so many varieties, so many ways you can serve it! recently I made this beef ragu to serve with penne pasta (one of my families favourite pasta's) I'm sending it to this weeks Presto Pasta Nights a fun weekly event started by Ruth & this week hosted by Ruth (there are often guest hosts for this great event)

Beef ragu

2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 celery sticks, diced
100g prosciutto, finely chopped
2 garlic cloves, crushed
700g beef mince
1 cup red wine or beef stock
700ml bottle Italian tomato pasta sauce

Method

  1. Make beef ragu: Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, prosciutto and garlic. Cook, stirring, for 7 to 8 minutes or until soft.
  2. Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add wine or stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.
  3. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain. Divide pasta between serving bowls. Spoon over beef ragu. Serve with parmesan.