Pea, Parmesan and Bacon Penne Rigate

So I am knee deep in washing and ironing as I start planning what clothes to pack for next week's travel back to sunny South Africa to see my folks and best friend Jen and Patrick.  Whipping up a quick and easy tummy warmer that freezes well.  Shaun is happy, he will have some heat-and-eats whilst I am away. Here we go ...

Penne Rigate pasta (1 cup pp)
100g bacon,diced
1 medium onion, diced
1 large clove garlic, chopped
Stalk celery, chopped
125g sugar snaps, whole
1 cup frozen peas
1 tbsp fresh mint, chopped
1 tsp salt
1/2 tsp pepper
Bottle store-bought pf 3 cheese pasta sauce (250g)
1/2 cup Parmesan grated

Cook pasta as per instructions on the packet.
Heat a little olive oil in a pan and saute bacon until crispy.
Add onion and garlic and cook for 2 min
Add celery, sugar snaps, peas, mint, salt and pepper and cook for another minute.
Add cheese pasta sauce and heat through on a simmer for 2 min.
Add Parmesan and pasta off the stove and mix well.

Voila ... as we say here.  Enjoy.

Bruschetta with Sweet Peppers, Italian Ham and Parmesan

I am having a wonderful day playing in the kitchen testing (and tweaking) a few recipes I found in Paris last week to share with you. Feeling a little hungry though, so time to make one of Shaun and my favourite snacks.  It is so easy and also great as an appetiser when entertaining.  Here we go ...

Good olive oil
1 red bell pepper, seeded & sliced
1 yellow bell pepper, seeded & sliced
1 red onion, sliced
1 tbsp sugar
2 tbsp fresh basil, cut into slithers
Salt & pepper to taste
1 baguette
2 garlic cloves for rubbing
8 slices Italian ham
Parmesan, shaved
Dill for garnish

Heat 2 tbsp oil on a medium heat in a saute pan.
Add peppers, onion and cook until soft - about 10 minutes.
Sprinkle with sugar and cook for a further 2 min.
Stir in basil and season with salt & pepper.
Slice baguette 1 inch thick on the diagonal and brush lightly with a little olive oil.
Place on a baking sheet and bake in the oven for about 5 min at 180'C until lightly browned.
Whilst still hot rub one side with the garlic cloves.
Top each slice with ham, WARM pepper mix and a generous amount of shaved Parmesan.
Drizzle with a little olive oil, sprinkle some dill and serve immediately.

This is oh-so-delicious.  Try it and let me know how if you like it!

  

Rolled Stuffed Chicken Breasts

Hubby and I are off to Paris tomorrow for the weekend, and I can't wait.  So I am whipping up a FAST FRIDAY FABULOUS meal on a Thursday, because tomorrow I will be dining with kings.  Easiest meal for me would be stuffed chicken breasts - using whatever is in the fridge.  You really can use anything.  This is what I am doing:

2 chicken breasts
Salt and pepper to taste

Cajun pepper to taste

2 tbsp soft goats cheese

4 slices salami

2 tsp tomato pesto

Few fresh basil leave

100 ml cream

Place chicken breasts on some cling film.

Generally season with salt, pepper and Cajun pepper.

Cover with another piece of cling film and hit them with a rolling pin to make them thin.

Add 1 tbsp cheese on each breast and spread evenly.

Add 2 salami pieces on each breast.

Add 1 tsp pesto to each breast and spread over the salami.

Add  some basil leaves on top.

Starting at one end, carefully roll chicken breasts and secure with tooth pics or a skewer.

Don't worry if some of the filling oozes out - this makes a great sauce!

Heat a skillet pan (metal handle) with a little olive oil.

Brown each side of the breasts for 4 min until nice and brown.

Bake at 180'C for 10 min.

Remove from oven, pour cream around the breast, mix to de-glaze pan to make a sauce.

Allow to stand for 5 min and serve.

Yummy!

Time to go and pack ... what should I wear????