Simple Bolognaise

This is a twist on the classic bolognaise by adding some vegetables the children get the vitamins they need. This recipe is so quick and easy. The children love and it and love cooking it with me.

I have added 2 videos of the cooking process at the end of the blog to help you

Serves 6 people easily

Cooking time 15-20 minutes.

Ingredients:

500g steak mince
500g diced carrot & sweede (you can buy this already prepared)
1 x 500g jar of tomato sauce
1 packet of bolognaise mix
1 diced onion
3 crushed cloves of garlic

Method:

1. First of all put some water on to boil for the pasta with a little salt and oil in the water
2. Just cover the carrots, sweede, onion and garlic in water and bring to the boil then simmer for 8 minutes or so until vegetables start to soften
3. Fry mince in a little oil on a medium heat until brown
4. Add tomato sauce and bolonaise mix and bring to the boil then simmer
5. When the vegetables are cooked add to the meat mix with the water as well. (This gives you lots of flavour)
6. The bolognaise is now ready!
7. When the pasta water is boiling add the spaghetti and cook for about 6 minutes (100g of dried pasta per person)
8. Once the pasta is cooked strain and then season with salt pepper and a little olive oil (you can just leave this until the meat is ready)
9. Now your ready to serve the meal

Cooking the bolognaise video
http://www.youtube.com/watch?v=ps9PXpMWTcU&feature=youtube_gdata_player

Pasta video
http://www.youtube.com/watch?v=OoX54PCCPPWs&feature=youtube_gdata_player

awesome chilli jam

Recently I came across a recipe for chilli jam. I've tweeked it a little to make it slightly cheaper and easier to cook.

Recipe:

Ingredients

• 8 red peppers , deseeded and roughly chopped
• 10 red chillies , roughly chopped
• finger-sized piece fresh root ginger, peeled and roughly chopped
• 8 cloves of garlic , peeled
• 400g chopped tinned tomatoes 
• 750g caster sugar
• 250ml distilled vinegar

Method

1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil then turn the heat down to a simmer and cook for about 30 mins, stirring occasionally.
2. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

I use this jam with char grilled king prawns...amazing! To be honest i'm slightly addicted to this stuff. It goes so well with so many diffrent things.