Daily Archives: 27 June 2011

Recipe books

I have become increasingly involved in my school’s PTA, to a point where I have now found myself suggesting fundraising projects that will sit heavily and squarely on my shoulders.

Designing a cookbookThis week we have our first meeting to decide on the specifics of a recipe book to sell at Christmas time.

As a designer, I thought my skills could easily be applied to it and it wouldn’t actually take many hours to put together. What I hadn’t thought of was the work involved in the concept.

In my working life that has all been done for me by the time it lands at my desk. I simply copy and paste, move things around, add some colour, and ‘voila’!

So, looking for inspiration I have dug out some of my favourite recipe books. Of course, this has made me hungry… and what I really fancy is the Red Pesto Lamb with Pasta from the Good Food Fast cookbook, because it really is just that. A tried and tested family favourite, super quick, loved by all… except Heidi, my friend’s daughter, who is coming round for tea tonight. She doesn’t like peppers, and that is the main vegetable of this dish.

Oh well, I shall have to put that one on hold for another night and see what else I can find.

Have a great week.

Karen
Dairy Diary Team

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Cooking with silicone bakeware is simplicity itself and achieves a perfect pastry every time.

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

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Red Pesto Lamb with Pasta

Red Pesto Lamb with PastaHere is a tangy, tasty alternative to Bolognaise.

Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4

Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)

1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.

2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.

3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.

4 Mix the pasta into the meat sauce and serve.

If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.

Recipe taken from Good Food, Fast.

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