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Recipes - Why not try some of the following recipes,
or if you would like your favourite recipe displayed on
our web site, please do not hesitate to contact us.
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MACARONI CHEESE (serves 4)
175g Buchanans macaroni
40g butter
60g plain flour (all purpose)
568ml milk
Salt and pepper
Pinch of nutmeg or half a level tsp prepared mustard
175g mature English cheddar cheese, grated
30ml fresh breadcrumbs
1.Cook the macaroni in a saucepan of fast boiling salted water for 10 minutes and drain well.
2.Meanwhile, melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then remove from the heat and add seasonings, 100g cheeses and the macaroni.
3.Pour into an ovenproof dish and sprinkle with the remaining cheese and breadcrumbs.
4.Place on a baking sheet and bake in the oven at 200oC (440oF) mark 6 for about 20 minutes, until golden and bubbling, or brown under a very hot grill.
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PASTA IN LEEK AND MUSHROOM SAUCE (serves 3)
225 g Buchanans pasta shells
40 g margarine
2 leeks, trimmed and sliced
175 g mushrooms, sliced
30 g plain flour (All purpose)
300 ml chicken stock
150 ml milk
salt and freshly ground black pepper
110 g mature Cheddar cheese
1. Preheat the oven to 190oC (375oF) gas mark 5.
2. Cook the pasta as directed on the packet.
3. Drain and rinse well under cold water.
4. Melt the margarine in a saucepan; add the leeks and fry for 10 minutes until tender.
5. Stir in the mushrooms and cook for a further few minutes.
6. Gradually stir in the flour and cook for 1 minute, then slowly pour in the stock and milk.
7. Bring to the boil, and cook, stirring until the mixture has thickened.
8. Remove from the heat, stir in the cooked pasta and add salt and pepper to taste.
9. Pile the mixture into a 1.2L ovenproof dish and sprinkle the cheddar cheese over the top.
10. Cook in the oven for 15-20 minutes until the cheese has melted and the pasta is warmed through.
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CHICKEN AND BROCCOLI PASTA BAKE
350g Buchanans pasta shells or quills
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g pkt soft cheese with garlic and herbs
284ml carton single cream
For the topping:
Bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g Buchanans flaked almonds
1.Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, and then return to the pan.
2.Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, and then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
3.Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
4.Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
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CREAMY PASTA PRIMAVERA
290 g Buchanans penne pasta, uncooked
30 ml Zesty Italian Dressing
675 g boneless skinless chicken breasts cut into 1-inch chunks
2 zucchini, cut into chunks
200 g cut fresh asparagus (1 inch pieces)
1 red pepper, chopped
235 ml 25%-less-sodium chicken broth
115 g Light Cream Cheese Spread
25 g Light Parmesan Grated Cheese
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese spread; cook 2 min. or until cream cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing)
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ITALIAN SUMMER SALAD (serves 4)
250g dried pasta
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 crushed garlic clove
1 small bunch of fresh basil
200g red and yellow cherry tomatoes
150g fresh mozzarella
200g roasted red peppers
1.Cook 250g dried pasta, such as penne, in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre.
2.Drain, put into a large bowl and toss while hot with a dressing made from 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 crushed garlic clove and 1 small bunch of fresh basil, finely chopped. Season and set aside.
3.Halve 200g red and yellow cherry tomatoes and cube 150g fresh mozzarella. Slice 200g roasted red peppers from a jar into strips. Add the vegetables and mozzarella to the pasta and toss together.
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BACON AND MUSHROOM PENNE (serves 6)
500g-packet penne pasta
1 tablespoon extra virgin olive oil, divided
175g 6 oz smoked bacon, chopped
200g punnet of mushrooms, sliced
8 Garlic cloves, minced
750ml chicken stock
Salt and freshly ground black pepper to taste
50g freshly grated Parmesan cheese
1.Cook penne according to packet instructions; drain.
2.In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
3.Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
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CHEESY PENNE BAKE (serves 10)
500g packet dried penne pasta
1 onion, chopped
500g lean mince
2(700g) jars pasta sauce
175g white Cheddar cheese, sliced
350g soured cream
175g mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, about 8 minutes; drain.
2.In a large frying pan, brown onion and mince over medium heat. Add pasta sauce, and simmer 15 minutes.
3.Preheat the oven to 180 C / Gas mark 4. Butter a 22x33cm (9x13 in) baking dish. Layer as follows: 1/2 of the pasta, Cheddar cheese, soured cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
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LASAGNE (serves 8)
Minced Beef 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 300ml
Butter 25g
1 Packet Buchanans lasagne sheets
The white sauce:
Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g
1. To prepare the Meat Sauce, fry the Mince Beef and Onion until brown.
2. Stir in the Stock, Garlic, Tomatoes and Mushrooms (sliced).
3. Cook for about an hour until thick and rich.
4. If necessary add 2 tablespoons of Cornflour dissolved in a small amount of cold water to thicken.
5. Grease an oven proof dish.
6. To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk,
stirring until thickened.
7. Grate the Cheese and add. Add seasoning to taste.
8. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce.
9. Sprinkle some Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
10. Serve with Parmesan Cheese.
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