Tag Archives: Pasta and Noodles
Sausage And Apple Pasta Salad
Posted on 20. Sep, 2009 by Guy Boulud.
This recipe is great for picnics, parties and is also a great way to use up those leftover sausages from the BBQ. Quite an unusual mixture of ingredients, but no matter where I’ve taken it, it’s always proved an instant hit and a favourite with people.
The Sausage And Apple Pasta Salad is extremely easy and quick to make. Requiring no culinary skills other than chopping and stiring, it’s a quick way of knocking up an accompanimnet side dish to take round to a friends house party or BBQ.
Ingredients
8 sausages
250g pasta twists
2 courgettes
1 red pepper
4 salad onions
3 red apples
Lashings of mayonnaise
Freshly ground black pepper
Balsamic vinegar
Method
Cook the Sausages, pasta and courgettes and allow to cool (sprinkle courgettes with a little Balsamic vinegar).
Finely slice the red pepper and salad onions.
Core and dice the apples.
Mix all ingredients together so they bind with the mayonnaise.
Add pepper to taste.
Allow to refrigerate 2 hours before serving.
Continue Reading
Chicken Noodle Soup
Posted on 24. Jul, 2009 by Guy Boulud.
Like most people, I just love having a bowl of homemade chicken noodle soup. It’s probably one of the easiest soup to cook. It takes a bit of time; but, I usually make the effort. I think nothing beats delicious, healthy homemade soup. Right? On that note, I hope I can encourage you to try cooking this hearty soup at home. I am sure you will enjoy it! For the main ingredient, do try to opt for organic/free range chicken, if possible. They are much tastier than the regular chicken, in my opinion. As for the pasta, you can use any variety or shapes of your choice. Enjoy!
Ingredients
1 (about 1.8 kg) Organic Chicken, whole
120 g Dried Pasta
1 Medium Yellow Onion, quartered
2 Stalk Celery, chopped
2 Carrots, chopped
5 Sprigs Thyme
1 Dried Bay Leaf
2 tsp Whole Black Peppercorn
16 Cups Water
Sea Salt to taste
Method
Bring a large pot of water to a boil. Blanch the chicken for about 8 to minutes. Drain and discard the water.
In a large stockpot, place the chicken, onion, celery, carrots, Thyme, Bay leaf, black peppercorn with cold water. Bring it to a boil and simmer for 45 minutes to an hour.
Remove the chicken from the pot. Let the chicken to cool slightly before removing the breast meat. (The chicken breast meat can be shredded and mix into the soup or reserved for another use.)
Return the rest of the chicken to the pot and continue to simmer for about 2 hours.
To make the chicken noodle soup: Bring 8 cups of chicken stock to a boil. Cook the pasta according to the manufacturer cooking instruction. When the pasta is cooked, drain and mix into the boiling chicken stock. Stir well and season with sea salt.
Note: Add the reserved chicken breast into the soup if desired.
Continue Reading
