Cooking with Mummy

We have this every 2 weeks or so. I have cooked this a second time to practice – my family loved it.

You will need:

large pan & a lasagna dish

olive oil

dried basil

3 tins chopped tomatoes

1 ball of  mozzarella

parmesan

400g pasta (we used rigatoni)

1. Turn oven on 200 C.

2. Get a large pan and pour the 3 tins of tomatoes in the pan.

3. Put in the olive oil medium amount.

4. Put in a tea spoon of dried basil.

5. Turn down to low heat and stir, reduce by about a third.

6. Put in 400g of pasta- large pan-adult add  boiling water.

7. When the pasta is back to the boil set timer for 11 mins.

8. Grate about a small plastic bowl full of parmesan – about 75g.

9. Adult -drain pan.

10. Chop mozzarella into 1 cm cubes.

11. Put the pasta into the dish.

12. Add the sauce and both cheeses  and mix.

13. Put in oven and leave for 10 mins

Get a grownup to take it out of the oven.  Serve with a green salad.

This is very good and tastes brilliant, it’s like having apple sauce and gravy all mixed together.  Alex doesn’t like apple sauce, but did like this gravy.

4 pork chops

1 cooking apple

1 medium onion

olive oil

200 mls cider (you can use white wine or apple juice instead)

dried sage

salt/pepper

1. set oven to 200 C
2. peel and chop cooking apple and add to a roasting dish
3. next peel and slice onion and add that to the dish too
4. then drizzle some olive over the dish
5. lay the pork chops on top of the apple and onion, pour over the cider and add a little more oil
6. season with sage, salt and pepper
7. cover in foil and put into the over for 25 minute (this is a mummy task)
8. remove the foil from the chops, spoon some of the liquid over them and put them back in the oven for 10 minutes to to brown and reduce a bit.
9. take the roasting dish out of the oven and put the chops onto a warm plate.
10. the apples, onions and liquid go into a blender cup and are whizzed up to make the gravy

Serve with new potatoes and veg.

This is a very yummy sauce that goes well with pasta  

One carton  of creamed tomato (or passata)

80g (third of a tub) mascarpone    

nutmeg

1. put the creamed tomato in a small/medium saucepan (medium heat) 

2. reduce,stirring ccasionally

3. grate about a teaspoon of nutmeg 

4. add nutmeg to the pan and stir

5. add a third of a tub of mascarpone to the pan and stir until smooth

Serve with your favorite pasta, we like fresh cappaletti