Tag: 15 minute meals
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Simple Hokkien Noodle Bowl
I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.
This time I am using thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.
I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.
This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.
Happy slurping,
PK
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Tomato Passata Pasta: 15 Minute Meals
This simple tomato passata pasta is a tasty example of 15 minute meal. 🙂
The trick to making dinner in under 15 minutes is to minimise the so called “rules” you must follow for a dish and instead cook by feel.
I simply brought a pot of water to the boil whilst I heated a slug of olive oil in a frypan and started cooking some garlic, onions and bacon in it.
About 2 cups of home-made pasta went into the boiling water whilst I added a bottle of tomato passata to the frypan. When the sauce was hot I added some basil and sage.
All I had to do then was drain the pasta, mix it into the sauce and grate some cheese (I used cheddar).
Yum!
Make this recipe your own by using adding your own ingredients. I am going to add some black olives next time for example.
Enjoy,
PK
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Gourmet Hot Dogs In 15 Minutes
It doesn’t take much to turn your humble snag in a bun into something a bit fancy.
We are a bit hooked on the concept and just like we do for tacos and wraps, my family puts everything in the middle of the table and then you build your own hot dog.
Here are a few examples but the sky is the limit. 🙂
Sausage, melted cheese, chilies and BBQ sauce?
Smashed avo and carrot?
Or maybe some egg and coriander?
Yum!
Enjoy,
PK
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PK’s Easy Oyster Mushroom Omelette
I have to admit to being an omelette novice. So I went on the hunt for some help.
I learnt so much from watching two amazing youtube videos. One is by Jamie Oliver and the other by a chef I have only just stumbled upon called Jacques Pépin. I have attached their videos to the bottom of this post.
As I have a overwhelming amount of oyster mushrooms I decided to test my new knowledge with them. Practice makes perfect but I don’t mind as the not so good ones taste amazing too. 🙂
The Technique
The oyster mushrooms easily split/peel into nice little strips. I then cooked them quickly in some oil and butter.
I then whisked 2 eggs for about one minute. You really want to mix the white into the yolk but you don’t need to over do it either.
I then melted some butter in my fry pan. Note that I am using one that has curved sides as this helps when you come to fold the omelette over.
I added the egg and slowly moved the curds around using a spoon. I always thought you just left the egg alone until it ‘set’ and then flipped it. The liquid egg will move into the spots left behind by you moving the curds, forming more curds. This process gives the omelette a creamier texture.
Once you get the egg cooked to your liking (some like it runnier than others) stuff the omelette with the mushrooms and fold it over.
Then serve. 🙂
Cooked through but still lovely and creamy on the inside.
Please watch the master chefs’ videos below.
Enjoy,
PK
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Paul’s Oyster Mushrooms With Olive Oil And Garlic
I gave Paul a bunch of oyster mushrooms the other day and this is what he did with them.
Ingredients: oyster mushrooms, olive oil, garlic, parsley, salt & pepper
In a hot wok, drizzle some olive and throw the mushrooms in and let it sizzle. During this stage don’t stir the mushroom around as you want to get a golden colour all round and reduce the water content to increase flavour.
After a couple of minutes give them a flip and let it sizzle for a couple more minutes then add in chopped garlic and parley, give it a toss and season to taste.
If you want, drop a knob of butter to add more flavour, stir, serve and munch.😀
Enjoy,
Paul
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Spaghetti Carbonara
Traditional Spaghetti Carbonara consists of pasta, a beaten egg, hard aged Italian cheese and guanciale. I use pancetta or shortcut bacon if I don’t have any of the latter.
I love this version just as much as the one I make with heavy cream. Check it out here – Spaghetti Carbonara With Cream.
The Technique
A couple hundred grams of fresh spaghetti (I used bucatini made in my Philips Pasta And Noodle Maker) feeds two hungry adults.
Boil the pasta al dente and then drain most but not all of the water. Add fried bacon, aged Italian hard cheese and beaten egg.
Here I have used 200g of pasta, 3 rashers of short bacon, 80g of aged Italian hard cheese (a mix of Calcagno Pecorino With Black Peppercorns and Parmigiano-Reggiano) and the reserved pasta water.
If you like it runnier, use two eggs and a bit more of the pasta water.
Enjoy,
PK
Here are some more Italian food and pasta recipe posts:
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PK Makes Spaghetti Cacio E Pepe (Cheese And Pepper)
Oh my goodness. This dish is well.. amazing. My head is spinning, I used to have a favourite pasta but now I can’t choose. 🙂
I posted about Spaghetti Aglio e Olio recently and said that upon tasting it ‘I had died and gone to heaven’. So my friend and fellow blogger, Gus, set me a new challenge in this dish.
I looked into many recipes online but you know I am a lazy cook, so I used a cheese that already had peppercorns in it. Meet Calcagno Pecorino With Black Peppercorns. The result is a moreish pasta in an emulsified sauce to die for with the peppercorns and cheese being the headline act.
You will be:
- Preparing the sauce and cheese
- Cooking the pasta
- Coating the pasta
- Serving
You will need:
- Ingredients (feeds 1 hungry adult but scales well):
- ~200g freshly made spaghetti
- 2/3 cup Calcagno Pecorino – You can any aged cheese that has whole black peppercorns added prior to the aging process.
- 1 Tbsp unsalted butter
- A good slug of olive oil
- Freshly cracked black peppercorns to taste
- Equipment:
- Cheese grater/planer
- Chopping board
- Sauce pan
- Fry pan
- Wooden spoon
- Tongs
Preparing the sauce and cheese
- Gently warm the butter and oil until the butter has melted.
- Turn off the hob, letting the remaining heat keep the butter melted but not hot.
- Add some oil to the pasta water and cook the pasta al dente,
Coating the pasta
- Drain the pasta but keep some of the water in the sauce pan.
- Move the spaghetti into the now almost cool fry pan (containing the oil/butter sauce) using the tongs in small batches.
- Add cheese, stir some and repeat.
Serving
This dish needs nothing but a plate and a fork. 🙂
Enjoy,
PK
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15 MINUTE MEALS
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PK’s Spaghetti Aglio E Olio (Garlic And Oil)
This traditional Neapolitan pasta dish could not be simpler nor more sublime. The first time I made this spaghetti tossed in garlic and olive oil, I thought I had died and gone to heaven. 🙂
How amazing is this? You only need flour, water, garlic, olive oil and cheese (Parmigiano-Reggiano if you have it).
You will never look in your cupboard again and say ‘I have nothing to eat!’.
How Do I Do It?
Boil a pot of water and cook your spaghetti al dente. I used home made spaghetti which I made with a friend’s Philips Pasta Maker.
I left a bit of water in the pan with the pasta ie I didn’t let the water and steam dissipate fully.
While the pasta is cooking you need to heat a good splash of olive oil and diced garlic. Experiment with amounts and ratios, more pasta needs more of both (mostly oil).
Chop up a ton of parsley and mix it into the pasta.
Then chuck the pasta into the oil and continue to cook for a bit. Here I am letting some of the water boil off.
Serve hot with grated Parmigiano-Reggiano, cracked black peppercorns and a bit more parsley.
Enjoy,
PK
Related Links:
- Pasta dishes here
- Italian cuisine here
- NoRecipe goodness
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
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15 MINUTE MEALS
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Craigo’s Easy BBQ Prawn Skewers
Throw another Aussie favourite on the barbie. 🙂
Simply skewer a few Tiger Prawns or the like and drizzle with butter and minced garlic. Chuck them into the fridge for a few hours.
Then throw them on the barbecue for a few minutes each side.
Then drown them in Thousand Island Dressing. 🙂
Fish on,
Craigo
Here are more posts by Craigo and more seafood ideas:
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PK’s Fettuccine In Egg Sauce
I think there are only two types of people on this planet and it comes down to pasta to sauce ratios :). I fall into the lots and lots of pasta with just a little sauce camp.
So this easy peasy way of making a quick lunch or dinner is right up my alley. If you prefer a creamier runny sauce and lots of it please try my Fettuccine Chicken Alfredo.
Each adult serve of this dish needs:
- 2 handfuls of fresh fettuccine
- 2 organic free range eggs
- a handful of cherry tomatoes
- some torn basil
- cracked black peppercorns to taste
- a slug of garlic infused olive oil
- lots of Parmigiano-Reggiano or another hard cheese
Enjoy,
PK
Related Links:
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
- Pasta dishes here
- Italian cuisine here
- NoRecipe goodness
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15 MINUTE MEALS
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