In this article we cover recipes and step by step guide for Spaghetti Bolognese, Baked potatoes, Cauliflower Cheese (vegetarian), Yorkshire puddings (vegetarian), Chocolate Cake.
1.Spaghetti Bolognese
Spaghetti Bolognese is super easy to make and a true Italian classic with a meaty, chili sauce. This spaghetti Bolognese recipe is sure to be a family favorite.
Necessary requirements:
- 1 tablespoon of olive oil
- 4 rashers of smoked bacon, finely chopped
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves of garlic finely chopped
- 2-3 sprigs of rosemary leaves, finely chopped
- 500 g of ground beef
For the bolognese sauce:
- 2 x 400 g canned plum tomatoes, a small package of basil leaves, finely chopped, and the rest is left whole for decoration
- 1 teaspoon of dry oregano
- 2 fresh bay leaves
- 2 tablespoons of tomato puree
- 1 cube of beef
- 1 red chili seeded and finely chopped
- 125 ml of red wine
- 6 cherry tomatoes cut in half
For seasoning and serving
- 75g grated parmesan, plus extra for serving
- 400 g of spaghetti
- a crust of bread to serve
Method of preparation:
Place an additional pot on medium heat and add 1 blend of olive oil.
Add 4 small pieces of bacon and fry for 10 minutes until golden brown and crispy.
Cut off the branch and add 2 carrots, 2 sticks of celery, 2 onions, 2 cloves of garlic and 2-3 cups of rosemary leaves, all finely chopped, then fry for 10 minutes. stir the vegetables often until they are soft.
Increase the heat to medium-high, add 500g of ground beef and cook, stirring, for 3-4 minutes until golden brown.
Add 2 plum preserves, finely chopped basil leaves from a small package, 1 teaspoon dried oregano, 2 homemade purees, 1 beef stock cube, 2 bay leaves, 1 seed and finely chopped chili of your choice, 125ml red wine and 6 halved cherries tomatoes. Pro relationship with a wooden change, splitting plums at home.
Bring to a boil, reduce to a simmer and cover with a lid. Cook for 1 hour and 15 minutes, stirring occasionally, until you have a thick sauce.
Add 75g of grated Parmesan cheese, check the seasoning and check. When the illness is almost over, cook 400 g of spaghetti following the instructions on the package.
Drizzle the spaghetti or fudge into the Bolognese sauce or serve the sauce on top. Serve with more grated Parmesan, remaining basil leaves and crusty bread, if desired.
Each serving contains:
- Kcal 624
- fat 25 gr
- carbohydrates 58 gr
- sugars 12g
- fiber 6g
- proteins 35 g
- salt 1.6 gr
Duration of preparation is:
Preparation: 25 min
Cooking: 1 hour and 50 minutes
2.Baked potatoes
Make sure your roast potatoes are perfect for your Sunday lunch or even the Christmas feast. This wonderful recipe provides a wonderful crunch.
Necessary requirements:
- 1 kg of potatoes
- 100 ml of olive oil
- 2 teaspoons of flour
- sea salt flakes, for serving
Method of preparation:
Place a baking tin in the oven and preheat the oven to 200C fan 180C.
Peel the potatoes of 1 kg and divide them into 4 equal pieces of medium size, 2-3 if they are smaller.
Place the potatoes in the large pan and pour enough water to barely cover them.
Add salt, then wait for the water to boil. Once it’s at a full boil, lower the heat, set the timer, and simmer the potatoes uncovered, reasonably vigorously, for 2 minutes.
Meanwhile, add 100 ml of olive oil to the hot baking tray and heat it in the oven for a few minutes.
Drain the potatoes in the colander. Sprinkle with 2 teaspoons of fragrance.
Carefully place the potatoes in the hot fat, they will sizzle as they go in, then turn and flip them around to coat them all.
Bake the potatoes for 15 minutes, then remove them from the oven and turn them over. Bake for another 15 minutes and turn them over again. Pop them back in the oven for another 0-20 minutes, or however long it takes to get really golden and crispy.
Sprinkle with the sea salt flakes and serve immediately.
Each serving contains:
- Kcal 391
- Fat 23 gr
- Carbohydrates 43 gr
- Sugars 0g
- Fibers 3g
- proteins 5 gr
- salt 0.42 gr
Preparation: 15 min. – 20 min
Cooking: 50 min
3.Cauliflower Cheese (vegetarian)
Necessary requirements:
- 1 large cauliflower, broken into pieces
- 500 ml of milk
- 4 tablespoons of flour
- 50 g of butter
- 100g strong cheddar, grated
- 2-3 tablespoons of breadcrumbs
Method of preparation:
Bring another pot of water to the boil, then add 1 large cauliflower, cut into pieces, and cook for 5 minutes.
Cauliflower drain it, then find it in the bowl. Preheat the oven to 220C/200C.
Put the pot on the fire again and add 500 ml of milk, 4 g of sugar and 50 g of butter.
Continue whisking rapidly until the butter melts and the mixture comes to a boil – the sweetness will disappear and the sauce will begin to thicken. Whisk for 2 minutes until the sauce is bubbly and thick.
Turn off the heat, from different parts of 100g of grated cheddar cheese and pour over the cauliflower. Scatter the remaining cheese and 2-3 years of breadcrumbs if desired.
Put it in the oven and bake for 20 minutes until you can stand it.
Each serving contains:
- kcal 250
- fat 15 gr
- saturates 9g
- carbohydrates 16 gr
- sugars 8g
- fiber 3g
- proteins 13 gr
- salt 0.62 gr
Preparation: 10 min
Cooking: 35 m
4.Chocolate cake
Ingredients needed:
- 200g dark chocolate chopped
- 200g butter, cubed
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 eggs
- 75ml buttermilk
- 50g grated chocolate or 100g curls, to decorate
- For the ganache
- 200g dark chocolate, chopped
- 300ml double cream
- 2 tbsp golden caster sugar
Method of preparation:
Preheat the oven to 160C and fan 140C. Butter and line a round cake tin.
Put 200 g of chopped dark chocolate in a medium pan with 200 g of butter. Mix 1 tablespoon of instant coffee granules in 125 ml of cold water and pour into the pan. Heat over low heat until everything is melted. Or it can be melted in the microwave for about 5 minutes, stirring halfway through.
Mix 85g self raising flour, 85g plain flour, ¼ teaspoon baking soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder and squeeze out any lumps.
Beat 3 medium eggs with 75 ml of buttermilk.
Pour the melted chocolate mixture and the egg mixture into the flour mixture and mix until smooth, quite runny.
Pour it into the tray and bake for 1 hour 25 – 1 hour 30 min.
Leave to cool in the tin and don’t worry if it sinks a bit, then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
To make the ganache, put 200 g of chopped dark chocolate in a bowl. Pour 300 ml of double cream into a pan, add 2 tablespoons of golden sugar and heat until it boils.
Remove from the heat and pour over the chocolate. Stir until the chocolate is melted and the mixture is smooth. Chill until slightly thickened but still pourable.
Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth out any gaps with a palette knife.
Decorate with 50g of grated chocolate or 100g of chocolate curls.
One portion contains:
- kcal 541
- fat 35g
- saturates 20g
- carbs 55g
- sugars 40g
- fiber 2g
- protein 6g
- salt 0.51g
Preparation and cooking time
Preparation: 30 minutes
Cook: 1 hour – 1 hour and 30 minutes
5.Yorkshire puddings (vegetarian)
Preparation ingredients:
- 140g plain flour (this is about 200ml)
- 4 eggs (200ml)
- 200 ml of milk
- sunflower oil, for cooking
Method of preparation:
Preheat the oven to 230C and fan 210C.
Pour a little sunflower oil evenly into muffin tins and put them in the oven to heat up.
To make the dough, pour 140 g of plain flour into a bowl and beat with 4 eggs until smooth.
Gradually add 200 ml of milk and continue beating until the mixture is completely free of lumps. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings are puffed up and golden brown.
Serve immediately. Now you can refrigerate and freeze them for up to 1 month.
In 8 large puds there are:
- Kcal 199
- Fat 13g
- Saturates 2g
- Carbs 15g
- Sugars 1g
- Fiber 0g
- Protein 6g
- Salt 0.12g
Preparation: 5 minutes
Cook: 20 minutes
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