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Monday 29 June 2020

Spaghetti Carbonara

Spaghetti Carbonara

  • Spaghetti (enough for 4 people)
  • 3 egg yolks
  • 200g diced pancetta or bacon lardons
  • 200ml double cream
  • 50g grated Parmesan cheese with extra for serving
  • 1/2 tbsp olive oil
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • Small handful of chopped parsley

Bring a large pan of salted water to the boil and cook the pasta until al dente.  Whilst the pasta is cooking, heat the oil in a small frying pan and fry the pancetta and garlic until the pancetta is slightly crispy.  In a bowl, whisk together the cream, egg yolks, cheese and a pinch of salt and a few grinds of black pepper.

Once the pasta has cooked, reserve a small amount of the cooking water, drain the pasta then return to the pan with the reserved water, stir through the pancetta and cream mixture until the spaghetti is evenly coated, you can add more cream if you want more of a creamier sauce.  
Plate up, sprinkle over some of the parsley along with some Parmesan and a few grinds of black pepper and enjoy.

I’m a huge fan of quick and tasty recipes and this one ticks those boxes.  Youngest child said they didn’t like carbonara so they had spaghetti and meatballs but when this was served they soon changed their mind and ditched the meatballs and tucked into this!  I hope you enjoy as much as we did.




Wednesday 17 June 2020

Cinnamon Rolls

Cinnamon Rolls

  • 300g self-raising flour
  • 2 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 70g butter
  • Butter, melted, plus extra for greasing
  • 2 egg yolks
  • 130ml milk, plus extra for glazing
Filling ingredients
  • 1 tsp ground cinnamon
  • 55g light brown soft sugar
  • 2 tbsp caster sugar
  • 40g Butter, melted
Icing ingredients
  • 50g icing sugar
  • 3 tbsp warm water 

Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.

Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even slices and place into the prepared tin. Brush with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and leave to cool for 5 mins before removing from the tin.

Sift the icing sugar into a bowl, add the water and stir until you reach a runny consistency, add more water if required.  Drizzle the icing over the rolls. Serve warm or cold.

Who doesn’t like a cinnamon roll, these are a great teatime treat to make with the kids, but you don’t need to have kids to enjoy them!  Feel free to pop a glace cherry on top of you have some to hand.