July 2, 2017 / Lyn Jones / 0 Comments
serves 1
1/2 onion, finely chopped
1 rasher of bacon, diced
2 Tab olive oil
steamed or tinned asparagus
250ml cream
1/2 cup shredded tasty cheese
1 Tab parmesan
s/p to taste
pasta spirals, cooked
Heat onion and bacon in oil. Chop asparagus and add to pan with cream.
Simmer 5 mins, stirring occasionally. Add cheeses, stir until melted. Season.
Serve with spirals.
June 24, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice
1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.
2. Transfer potatoes to a blender. Add buttermilk and process until smooth.
3. In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.