HUG DRINKS RECIPES

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BEST MARMITE RECIPES - OLIVEMAGAZINE



Best Marmite Recipes - olivemagazine image

Celebrate the nation's most dividing spread in these brilliant recipes, from crispy umami chicken to rich beef pie with Marmite crust. Love it or hate it, you should all give those bagels a go...

Provided by Janine Ratcliffe

Number Of Ingredients 1

BEST MASCARPONE RECIPES - OLIVEMAGAZINE



Best mascarpone recipes - olivemagazine image

Make the most of creamy mascarpone with our ideas, from salted caramel and pecan cheesecake, to spinach, mascarpone and ham hock rotolo

Provided by Janine Ratcliffe

Number Of Ingredients 1

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SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES
This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 409 calories per serving
    1. Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
    2. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
    3. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
    4. Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
    5. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
    6. Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
    7. Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
    8. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
    9. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
    10. Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
    11. Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
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ONE-POT CREAMY CACIO E PEPE ORZO RECIPE | KITCHN
This creamy, comforting orzo, inspired by the classic Roman pasta dish, is loaded with salty Pecorino cheese and plenty of black pepper. Enjoy it as a side or dollop it with ricotta and call it the main affair.
From thekitchn.com
Total Time 1380S
Category Main dish, Dinner, One-pot pasta, Side dish, Pasta dish
Cuisine Europe, Italian
Calories 335 cal per serving
  • Remove the pot from the heat. Add 1 packed cup of the Pecorino and stir until melted, about 30 seconds. If serving as a main dish, transfer to individual bowls and dollop with a generous spoonful of ricotta cheese, if using. If serving as a side dish, serve it right out of the pot or transfer to a large serving bowl. Garnish with the remaining Pecorino, several grinds of black pepper, and a generous drizzle of olive oil.
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