Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.
Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.
500 gms chicken mince
100 ml tomato paste
200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
4 tbspns sweet chilli sauce
2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
1 bell pepper/ capsicum (chopped into small dices)
1 tbspn red chilli flakes
1 tspn cracked black pepper
1 packet of spaghetti (I use 1 packet of San Remo)
Salt to taste
2 tbspns of minced garlic
FOR WHITE SAUCE
2 cups whole milk
2 tbspns flour
100 gms butter
2 tbspns sharp parmesan cheese (optional)
Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)
Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
Some Italian herb mix
A bell pepper sliced
4 tbspns oil
Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
Add salt, pepper and chilli flakes. Stir and remove from heat.
Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
Preheat the oven to 200 degrees Celsius on broil mode.
For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.
Chicken and cottage cheese samosas are one of my favorites. The crispy spring roll sheet is filled with mild chicken and cottage cheese filling, seasoned to perfection and loaded with flavor. Once you make this, I am sure you will be addicted to these babies ❤ and they are going to be a big hit on you Hi Tea parties.
24 samosa sheets
Oil for frying
Flour and water slurry to seal the edges
1 chicken breast, large size, boiled and hand shredded
0.5 kg cottage cheese, grated
3 to 4 green chillies, chopped fine (optional)
3 spring onion, chopped fine (only the green part)
Some salt and cracked black pepper to season
1 tspn mustard sauce
Some white pepper
Combine all the ingredients for filling in a mixing bowl and mix.
Make cone tyoe shape of the samosa sheet and fill it with 1 to 1.5 tbspn of the filling and seaal the edges with slurry.
Make all the samosas and refrigerate for 1 hr.
Heat oil for 190 degrees celsius and fry samosas in batches depending on the size of your fryer.
Quarter Pounder with Cheese is McDonalds trademark burger. Sometimes you don’t feel like going out just for a burger so here is the recipe for that lazy lousy time …….
2 sesame buns (divided) (toasted or steamed) (TOASTED: on griddle/ hot grill or hot frying pan and STEAMED: in microwave for 25 secs per bun)
8 dill cucumber slices (when you search for gherkins or pickles in a grocery store, you mostly get sweet spiced pickles, they are NOT the ones we are looking for. On the same shelf you can find dill cucumbers (whole cucumbers). That’s what we are looking for over here)
1 brown onion sliced
Some mustard sauce
4 processed cheese slices (we don’t get orange colour cheese in Australia; maybe in US u can but there is no such difference in the taste of orange cheese and normal cheese. You can use Krafts or any other famous brand)
250 gms beef mince (processed without any seasoning in a food processor)
Some salt and pepper
-For meat patties, process beef mince in food processor and then on a baking sheet/ parchment paper/ butter paper/ baking paper/ wax sheet put 2 balls of this meat and with oiled hands spread and make round patties a little bit bigger than your bun in diameter because mincemeat have tendency to shrink when cooked/ grilled.
-Freeze them for 30 minutes.
-Heat your non-stick grill and cook the meat. Season each side with salt and pepper and grill each side for 1 minute.
-Make sure your burger is dressed when the meat is ready to enjoy hot and fresh burger.
-Bun have two parts, the head part with sesame seed is the “crown” and the bottom base part is the “heal” . Now on the heal put one slice of cheese and on the crown drizzle some tomato ketchup and some mustard sauce, place some onion, 4 pickles (per burger) and then another slice of cheese.
-Now place the fresh hot meat patty rite from the grill onto your cheese slice on the heal and cover with the crown. So the sequence is burger heal (base), cheese slice, meat, cheese slice, onion, pickles, mustard, ketchup and top of the bun (crown).
One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……
250 gms cream cheese ( a little bit colder than room temperature)
250 gms finely grated cheddar cheese
2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
1 cup flour seasoned with some dried chives
2 beaten eggs
Canola oil for deep frying
1 cup bread crumbs seasoned with some chicken salt
-With a spatula/ fork or masher cream the cream cheese.
-Mix cream cheese & cheddar cheese with diced jalapeno.
-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg. Roll in bread crumbs and fry in oil until golden brown.
-Marinate chicken in all the ingredients given for chicken for about 30 minutes. Meanwhile cut all the vegetables and combine and whisk eggs, milk and salt in mixing bowl.
-In a frying pan heat oil and fry chicken. When it begins to change its colour, add salsa sauce, and all the other vegetables. Reserve some capsicum for topping.
-Cook and cook covered until the tomatoes lose their stiffness. Now add eggs and let the mixture settle for about a minute. Now gradually mix. When the eggs are cooked and little bit runny, transfer them to a circular baking pan (spring form pan, preferred).
-Top it with some cheese, oregano and capsicum and bake in a preheated oven (180 degrees Celsius) until the cheese is melted and a bit golden in color.
-Take it out and let it rest for about 2 minutes. Remove the spring of the pan and serve hot with toasted multi grain bread.