Ingredjenti

400g spaghetti
150g kurrad
tewma
200g qarabagħli
300g irkotta
3 bajdiet
120g tadam
bżar u melħ
60g ġobon maħkuk Jekk jista jkun uża Grana Padano jew Parmiġġjan
żejt għal qali u biex tidlek il-forma

Metodu

1. Għalli l-għaġin f’ ħafna ilma bil-melħ. Żommu ftit wieqaf.

2. Qatta l-kurrad, tewm u l-qarabagħli fi slices. Għamel ftit żejt ġo taġen u meta jisħon qallihom. Meta jkunu saru neħħi mit-taġen u qiegħed ġo bieqja.

3. Żid l-ispagetti ma’ din it-taħlita. Ħawwad. Għaffeġ l-irkotta u żidha flimkien ma’ 2 bajdiet li tkun ħabbat qabel. Żid ukoll nofs il-ġobon. Roxx ftit bżar u melħ. Erġa ħawwad.

4. Qatta t-tadam f’biċċiet żgħar u żid mat-taħlita ta’ l-ispagetti. Trid tagħmel attenzjoni biex int u tħawwad l-għaġin ma tgħaffġux.

5. Idlek biż-żejt forma għal forn u imliha bit-taħlita ta’ l-ispagetti. Ħabbat il-bajda li baqa u ferrixha fil-wiċċ. Roxx il-bqija tal-ġobon.

6. Sajjar fil-forn għal madwar 40 minuta.

7. Halliha toqgħod għal ftit ħin. Oħroġ mill-forma u aqta f’porzjonijiet.

8. Servi sħuna.

A textured lasagne, rich with fish, cheese and herbs.

12 oz (350 g) fresh cod fillet
12 oz (350 g) smoked cod fillet
1 medium onion
1 1/2 oz (40 g) butter
1 1/2 oz (40 g) plain flour
1 pint (570 ml) semi-skimmed or whole milk
1 bay leaf
1 tablespoon olive oil
6 oz (175 g) lasagne or spinach lasagne
2 tablespoons chopped parsley
1 x 7 oz (200 g) tin sweetcorn (no salt or sugar added)
Salt and freshly ground black pepper
1 1/2 oz (40 g) Parmesan cheese
Parsley for garnish

method
1. Skin and bone the fillets of fish and cut into 1 in (25 mm) squares. Peel and finely chop the onion. Melt the butter in a frying pan, add the chopped onion and cook gently for 5 minutes.

2. Stir in the flour, cook for a further minute, then gradually stir in the milk and bring to the boil.

3. Remove from the heat and add the bay leaf and the fish. Mix well, cover and leave aside for 20 minutes, and the sauce will start to cook the fish.

4. Add the oil and lasagne to a very large saucepan of salted boiling water, and cook according to the instructions on the packet. Drain thoroughly.

5. Stir the fish and remove the bay leaf, then stir in the chopped parsley. Drain and reserve the sweetcorn liquid if you are adding this to the sauce.

6. Stir in the sweetcorn and season to taste. Line a square or rectangular Ovenproof dish with a quarter of the sauce, cover with a third of the lasagne, add another quarter of the sauce and layer with more lasagne and continue, finishing with a layer of sauce.

7. Grate the Parmesan cheese and sprinkle evenly over the top, then place in the Oven and bake for 45 minutes, until the top is golden-brown and the lasagne is bubbling. Garnish with parsley and serve.

200 g (8 oz) macaroni
1 onion, peeled and quartered
4 sticks celery, washed
200 g (8 oz) streaky bacon, derinded and diced
15 ml (1 tbsp) oil
25 g (1 oz) plain flour
500 ml (1 pint) milk
salt and pepper

method
1. Cook the macaroni in boiling salted water for 20 minutes. Drain.

2. Meanwhile, slice the onion and celery, and reserve.

3. Place the streaky bacon in the processor bowl and chop finely.

4. Heat the oil in a pan and fry the onion, celery and bacon together until soft. Stir in flour.

5. Remove from the heat and gradually stir in the milk.

6. Return to the heat and bring to the boil, stirring until the sauce thickens. Season to taste.

7. Place the macaroni in a serving dish and cover with the bacon sauce.

method
1. Bring the stock to the boil.

2. Break long macaroni into 2 cm lengths.

3. Cook in the boiling stock as directed; drain well.

4. Chop the bacon and fry it in a saucepan for 3-4 minutes.

5. Add the macaroni, butter, nutmeg, and seasoning.

6. Stir over low heat for a few minutes until the macaroni is slightly browned.

7. Turn on to a warmed dish for serving.

30 g (1 oz) dried mushrooms
1 tbsp sunflower oil
1 medium onion, sliced
1 clove garlic, crushed
120 ml (4 fl oz) tomato juice
1 tsp dried mixed herbs
1 1/2 tsps dried basil
850 ml (l 1/2 pints) hot water or vegetable stock
225 g (8 oz) wholemeal macaroni or wholemeal pasta
120 ml (4 fl oz) low fat natural yoghurt
Sea salt and freshly ground black pepper to taste

method
1. Rinse the mushrooms well to remove any grit, then pour boiling water over and leave them to soak while you prepare the sauce.

2. Cook the onion and garlic in the oil for 2 minutes on HIGH.

3. Stir in the tomato juice and herbs, then mix in the water or stock.

4. Drain the mushrooms, remove stalks, slice the caps and add to the liquid, then stir in the uncooked macaroni. Partially cover and microwave for 10 minutes.

5. Stir occasionally during the cooking time to prevent the pasta from sticking together.

6. Allow to stand for 5 minutes, covered, to finish cooking. The pasta should be al dente. Just before serving, season to taste and stir in the low fat natural yoghurt.

method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.

2. Cook the macaroni in boiling salted water and drain well.

3. Melt the margarine in a saucepan, add the onion and cook for 10 minutes until browned.

4. Add the mushrooms and cook gently for a few minutes.

5. Stir in the flour and cook for 1 minute.

6. Gradually pour in the milk, stirring constantly.

7. Bring to the boil, stirring, until the mixture has thickened.

8. Add salt and pepper to taste, then stir in the cooked macaroni.

9. Pile the mixture into a lightly greased 2 1/2 pt (1.4 L) ovenproof dish and sprinkle over the cheese.

10. Cook in the oven until the sauce is bubbling and the cheese has melted. Serve immediately.

175 g (6 oz) short cut macaroni
salt and freshly ground pepper
2.5 ml (1/2 tsp) oil
25 g (1 oz) butter
600 ml (1 pt) Mornay Sauce
50 g (2 oz) grated cheese
10 g (1 tbsp) fresh breadcrumbs
4 slices back bacon
2 tomatoes, sliced

method
1. Cook the macaroni for 7 minutes in boiling salted water to which the oil has been added. Drain well.

2. Butter an ovenproof dish and prepare the sauce.

3. Mix the macaroni with the sauce and pour into the dish.

4. Sprinkle with the grated cheese mixed with the breadcrumbs.

5. Arrange the bacon slices on top of the macaroni alternately with tomato slices.

6. Cook at 200°C (400°F) Gas 6 for 15 – 20 minutes until the bacon is done

method
1. Cook macaroni in boiling, salted water until just tender. Drain and rinse.

2. Melt butter in a flameproof casserole, saute onion and garlic until tender.

3. Add macaroni and all remaining ingredients except Parmesan cheese and parsley and mix together thoroughly.

4. Cover and cook in a slow oven 150-160°C (300-325°F) for approximately 45 minutes or until hot.

5. Sprinkle with Parmesan cheese and parsley and serve with hot crusty French bread.

6. Cooking tip: Macaroni pieces often stick together during cooking. To prevent this pour macaroni into boiling, salted water, stirring constantly.

7. Keep stirring until water returns to the boil, boil rapidly for 2 minutes, remove from heat, cover pan and leave for 30 minutes.

method
1. Heat the oil in a frying pan and fry the onion until softened.

2. Add the beef and fry until it is browned, then stir in the mushrooms and wine or cider.

3. Bring to the boil and simmer gently for 20 minutes.

4. Add the tomatoes, salt and pepper and continue simmering.

5. Meanwhile, cook the macaroni in boiling water until it is tender. Drain well.

6. Turn about three-quarters of the macaroni into a heated serving dish and pour over the sauce.

7. Arrange the remaining macaroni around the edge and serve with the ch

method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.

2. Beat the eggs and 4 heaped tbsp of the cheese into the Bechamel sauce.

3. Mix 3 tbsp of this mixture into the mince.

4. Cook the macaroni in boiling salted water until al dente, drain and cool slightly.

5. Butter an ovenproof casserole and put in half the macaroni.

6. Sprinkle with 3 tbsp cheese.

7. Spread the mince over.

8. Then put the rest of the macaroni on top sprinkled with more cheese and pour over the sauce.

9. Sprinkle cheese on top of the sauce and bake for about 45 minutes or until golden brown on top.