Still some cauliflower cheese and the pea soup left, so lunch is taken care of. Much more intresting than boring old sandwiches.
We have pasta tonight, so I know there will be loads of leftovers for tomorrow even though this is one of our favorites. We make dough balls, but far to many so these go in the fridge too. I use the last of the lettuce as I know we won’t be having salad again this week. To make it go further I add an apple and orange and make a vinegrette dressing.
Porridge with raisins
Leftover cauliflower cheese or pea soup and roll
Spicy tomato Pasta, with salad & doughballs
Chocolate chip cookie or brownie and an apple
Chilli and Tomato Spaghetti
1 chilli pepper
1 small red onion
1 400g tin tomatoes
1 tablespoon cooking oil
1 500g packet spaghetti
1 clove garlic
Glass of red wine (optional)
Left over mushrooms
Handful of Parsley and cheese to garnish
Slice up the onion, chilli, garlic and mushrooms thinly. Then put the water on to boil for the pasta
Heat the oil in a pan and add the onion until softened.
Add the mushrooms, garlic and chilli. Cook for about 5 minutes.
Add the tomatoes and simmer for 10 minutes. You can add a glass of wine here if you want.
Season it now to taste.
When the water has boiled, add the spaghetti and cook following the packet instructions.
Once the pasta is cooked, drain it then add to the tomato pasta sauce.
Scatter a little chopped, parsley and a handful of cheese if you have it.
Serve with dough balls and a salad.
Garlic dough balls
Ingredients For the dough balls
250g Strong white bread flour
1/2 teaspoon Salt
1/2 teaspoon sugar
7g Butter softened
1/2 a 7g sachet Easy bake yeast
150ml Warm water
Ingredients For the garlic butter
Tablespoon of Butter softened
2 Garlic cloves
Place the flour and salt into a large bowl, stir in the sugar and yeast then rub in the butter. Add enough water to form a soft sticky dough. Knead the dough on a floured surface for about 10 minutes until smooth.
Divide into 12 small pieces and roll them into balls, then place on a baking tray with space around them. Cover with cling film and leave in a warm place for 20 minutes or until they have doubled in size.
Preheat the oven to 230°C or gas mark 8.
Bake the dough balls for 10 minutes then reduce the temperature to 200C gas 6 and cook for a further 10 minutes or until risen and golden brown.
Make the garlic butter while this is cooking by chopping the garlic finely with the parsley and adding to the oil and softened butter.
Serve the dough balls in a bowl with the butter mixture brushed over them.