Spaghetti alla Pudding
A few weeks ago, Sheffield blogger Yorkshire Pudding put up a recipe on his blog that sounded both simple and pleasant.
It involved a few traditional South Yorkshire ingredients that I don't like, such as Parmesan (ewwww no) and Black Pepper (ewwww NOOOOOOOO) so I didn't put those in.
But what my version ended up with was:
Fry onion, courgette and tomatoes in olive oil with some lardons (those French chopped-up bits of bacon) until they're cooked.
Cook some spaghetti
Put the rest of it on top of the spaghetti
Eat it.
It was delicious. Thank you, Mr Pudding. I had thought of replacing the Parmesan with Double Gloucester but actually it didn't need this, it was fine as it was.
I replaced the Black Pepper with Bananas in Custard with Dessicated Coconut and we had this for dessert and jolly good it was too. (No, I don't generally eat custard but it's Saturday, I've been working all day and whatthehell.)
I think that's going to be the key to the Daphne School of Cookery. No more than five ingredients in any dish. I haven't time to faff around and anyway, I like things simple.
It involved a few traditional South Yorkshire ingredients that I don't like, such as Parmesan (ewwww no) and Black Pepper (ewwww NOOOOOOOO) so I didn't put those in.
But what my version ended up with was:
Fry onion, courgette and tomatoes in olive oil with some lardons (those French chopped-up bits of bacon) until they're cooked.
Cook some spaghetti
Put the rest of it on top of the spaghetti
Eat it.
It was delicious. Thank you, Mr Pudding. I had thought of replacing the Parmesan with Double Gloucester but actually it didn't need this, it was fine as it was.I replaced the Black Pepper with Bananas in Custard with Dessicated Coconut and we had this for dessert and jolly good it was too. (No, I don't generally eat custard but it's Saturday, I've been working all day and whatthehell.)
I think that's going to be the key to the Daphne School of Cookery. No more than five ingredients in any dish. I haven't time to faff around and anyway, I like things simple.
posted by Daphne at 11:38 pm
4 Comments:
I am honoured that you have adapted my cookery tip. We mix up the ingredients with the spaghetti before serving and also add a slug of olive oil to ensure the spaghetti doesn't stick. A little cheese adds to the simple flavours of this dish which can be adjusted creatively as you discovered. Spaghetti doesn't have to be about bolognaise meat sauce.
Have you heard of 4 Ingredients
http://www.4ingredients.com.au/
It's Australian but you might like it.
This is good too: just 3 to 5 ingredients in each recipe
http://www.thegablesschoolofcookery.co.uk/simply3to5.asp
PS There's a .asp on the end of that link which seems to have got a bit lost
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