Recipe for Economy Gastronomy 
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Yield:
1 servings
Ingredients:
Amount Ingredient
SOUP ----------------
100 gm Spaghetti
15 ml Olive oil
250 gm Minced beef
1 x Clove garlic, crushed
1 x 400 gram tin tomatoes
1 x Bay Leaf
150 ml Red wine
5 ml Balsamic vinegar
----------------- PISTOU ----------------
15 gm Basil
45 ml Olive oil
1 x Clove garlic, roughly chopped
1 x Wedge lemon, roughly chopped
----------------- PATTIES AND PASTA ----------------
100 gm Spaghetti
30 gm Butter
100 gm Minced Beef
50 gm Mushrooms, finely chopped
1 pch ground coriander
1 pch turmeric
1 x Egg, beaten
75 gm Breadcrumbs
60 ml Olive oil
1/2 x Lemon, Juice of
15 ml Chopped basil
15 ml Chopped parsley
----------------- DESSERT ----------------
30 gm Milk chocolate
30 gm Butter
6 x Digestive biscuits, crumbed
150 ml Double cream
100 ml Natural yogurt
Instructions:
Instructions: SOUP:
1 Cook the spaghetti in a large pan of boiling water until tender. Heat the oil in a large pan, add the meat and garlic and fry until the meat is lightly browned.

2 Add the tomatoes, bay leaf, wine, vinegar and 150ml/ 3/4 pt water, bring to the boil and simmer for 10-12 minutes. Chop the cooked pasta and add to the pan. Season and serve with the pistou.

PISTOU:
1 Blitz all the ingredients together in a small processor. Season and serve.

PATTIES AND PASTA:
1 Cook the pasta in a pan of boiling water until tender. Melt the butter in a shallow pan and fry the meat and mushrooms until brown. Put the meat in a bowl and mix in the egg and spices.

2 Add enough breadcrumbs to bring the mix together and shape into patties.

Heat 15ml/1tbsp oil and fry the patties until cooked. Combine the remaining oil, lemon juice and chopped herbs with the cooked pasta. Serve.

DESSERT:
1 Melt the chocolate in a bowl over a pan of hot water and stir in the butter until melted. Take off the heat and stir in the biscuit crumbs.

2 Place two 4" rings on a tray lined with greaseproof paper. Fill the base of each ring with the biscuit mix. Lightly whip the cream and fold in the yogurt.

3 Spoon the cream mixture onto the biscuit base and freeze for 5-10 minutes. Remove the rings and serve topped with the peaches.

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