Creamy Ricotta Pasta Sauce

For the sauce base:

1/2 cup ricotta cheese

1 large egg

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

zest from 1 lemon

cayenne to taste

about 2/3 cup hot pasta water, plus more if needed

For the pasta:

8 ounces dry pasta, cooked 1 minute under

1/4 cup pesto, or to taste

lots of grated ricotta salata to finish

Go here for the recipe.

Spiced couscous and chickpea patties with carrot salad

2 tablespoons currants
2 teaspoons red wine vinegar
1 tablespoon boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil
Plain Greek-style yoghurt, to serve

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Butterscotch banana puddings

100g butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup mashed banana (see tip)
2/3 cup plain Farmers Union Greek Style Yogurt

Butterscotch sauce

1/3 cup firmly packed brown sugar
1/2 cup thickened cream
25g butter, chopped



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Ham & Swiss Crustless Quiche

Budget Bytes book, pg 27

Italian Baked Eggs

Budget Bytes book, pg 26

Sweet Potato Cornbread

1 medium sweet potato (about 1 lb.)
1.5 cups yellow cornmeal
1 cup all-purpose flour
½ cup sugar
1 Tbsp baking powder
1 tsp salt
½ tsp cinnamon
½ tsp nutmeg
2 large eggs
½ cup sour cream
¾ cup milk
2 Tbsp canola or vegetable oil
½ Tbsp canola or vegetable oil for the skillet


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Meatball lasagne

Ingredients

500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
2 x 400g btl Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve

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Autumn Delight Baked Oatmeal

Budget Bytes book, pg 20

Banana Bread Baked Oatmeal

Budget Bytes book, pg 18

Chicken & Mushroom Chimichanga

Ingredients for 4 portions:
(exact measurements are not critical, as you can stuff these with anything that fits)

For the filling:
1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)
1/2 cup diced onions
1/2 cup diced poblano peppers
1/2 cup sliced mushrooms
12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes
salt, freshly ground black pepper, cayenne pepper to taste
1/4 tsp cumin
1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper
pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned
4 ounces grated pepper Jack cheese

Also:
4 large flour tortilla (at least 10-inch wide)
1 egg white
2 tbsp vegetable oil for pan-frying
sour cream, guacamole, and salsa to garnish, optional

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Nutella Mug Cake

 

Ingredients

4 tablespoons self-raising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

Whipped Cream Topping (if desired)

½ cup heavy cream
1 tablespoon sugar


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Banana Bread in a Mug

Ingredients:

Non-stick cooking spray
3 tbs flour
1 tbs + 1 tsp sugar
2 tbs  brown sugar
1/8 teas salt
1/8 teas baking powder
1/8 teas baking soda
1 egg
1/4  teas vanilla extract
1 tbs vegetable oil
1 tbs milk
1 ripe banana, mashed

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Sticky Date Pudding In a Mug

Ingredients

 

10 x dates, roughly chopped
1 1/2 Tbls boiling water
1/8 tspn bicarb soda
1 1/2 Tbls butter
1 1/2 Tbls brown sugar
1 1/2 Tbls self - raising flour
1/2 x egg beaten
1/2 Tbls walnuts, roughly chopped
1 x caramel sauce:
1 Tbls butter - extra
1 tspn milk or cream, extra
4 Tbls browns sugar, extra

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Turkish Zucchini Fritters

Ingredients

2 medium zucchini grated

2 medium carrots finely grated
4 tbsp spring onions (white parts), finely chopped
4 tbsp dill finely chopped
4 tbsp parsley finely chopped
200 (7 oz) feta cheese crumbled
1 cup whole wheat flour sifted
2 eggs
1 tsp red paprika flakes
1 tsp salt
olive oil for frying
Greek yoghurt for serving



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