Snap, Sizzle & Cook

Sharing my love of food

Archive for the month “October, 2013”

Spaghetti Bolognaise

Over the last year or so of blogging about my favourite foods, I must have mentioned the words “comfort food” a couple of times.  For me personally food is a comfort in many ways.  I guess it’s not always a good thing, but hey I love food.  My interpretation of comfort food is that it’s “happy food”.  Food that tastes good is made with love and care and can solve/change a multitude of “moods”.  Psychiatrists I know won’t agree with me but who has honestly ever been in a good mood when they’re hungry. I bet not many people.  I’m as grumpy as can be when I’m hungry.  Another one of my comfort foods that I enjoy terribly when I “comfort eat” is spaghetti bolognaise or known in most households as spagbol or when my children were young, they called it “sligetti”.  Whatever you choose to call it, it’s delicious and I bet most people have their own delicious interpretation of it.  The recipe below is my interpretation and really in my view, flop proof.  I’ve also made home-made spaghetti as I am not fond of store bought and will only use the store bought if I’m in a hurry.  Click here to learn how to make your own spaghetti at home.
Spaghetti Bolognaise
Spaghetti Bolognaise
Spaghetti Bolognaise
For the bolognaise you will need:
30ml butter
2 carrots (cleaned, peeled and grated)
1 onion, diced
2 sticks of celery (sliced)
250ml sliced mushroom
2 cloves of garlic crushed
600g beef mince
1 cup chicken stock
Half a cup of red wine
1 tin tomatoes
50g tomato paste
Fresh basil leaves for garnish
Parmesan cheese for garnish
Spaghetti Bolognaise
Melt butter in a large heavy based pot on medium heat.  Add the onion, carrots, celery, mushrooms and garlic.  Saute until onions are transparent and mushrooms are browning (time it for about 10 minutes, stirring regularly to avoid any bits getting burnt).  Add the red wine and allow to simmer for a further 5 minutes.  Add the beef mince and break up with a fork.  Add seasoning, chicken stock and tin of tomatoes.  Mix together gently and leave to simmer for a further 10 minutes.  Once all the flavours have infused (do a taste test), add the tomato paste, mix well, turn stove down to low heat and leave to simmer gently for 20 minutes.  Check regularly and stir regularly as you don’t want the bottom of your pot to burn.
Serve on top of your fresh pasta and garnish with basil leaves and parmesan cheese. I serve my spagbol with a lovely fresh salad.Spaghetti Bolognaise
Spaghetti Bolognaise


Tuna Cakes

Whenever I think of tuna I imagine healthy eating and lots of protein.  This is true in that tuna is a very lean fish packed full of protein and muscle tissue building properties.  Most fitness experts recommend eating a tin or two of tuna (in brine) as an aid to repairing muscles after a long, strenuous workout or run.  Even though tuna is lean and low in calories one must remember that the preparation thereof is important otherwise you’ll just defeat the object of healthy eating and weight loss if you’re going to smother it in full cream mayonnaise for example.
Tuna Cakes
I’m not entirely sure how healthy and low in calories my tuna cakes recipe is and I can honestly say that I didn’t make them with “diet” or “healthy eating” in mind.  My recipe is full of breadcrumbs which I know is not healthy, but you can always substitute that for a boiled, mashed potato if you prefer a healthier alternative.
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You will need:
125ml oil for frying
2 tins of tuna chunks in brine
2 tablespoons of capers (chopped)
1 egg
2 slices of bread soaked in milk
50g dried breadcrumbs
Zest of 1 lemon
Pinch of smoked paprika
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Drain the bread and mash with a fork.  Add the dried breadcrumbs, capers, zest, and paprika and mix well.  Drain the tuna from the brine and mix in to mixture together with the egg.  Combine well and shape into medium sized cakes.  Heat the oil in a large heavy based saucepan.  Fry cakes in batches until golden brown and crisp.  Serve with a green salad or coleslaw.
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