Sunday, 13 October 2019

And the wet weekend continued...

Judging by the blogs I've peeked at this morning a lot of us have let the weather inspire us to play in the kitchen this week! The weekend pretty much followed Friday's pattern as it was pretty darn wet underfoot and grey throughout Saturday. This meant I ended up doing some more "let's use stuff up" cooking - this time with some of the veg in the freezer - Cauliflower & Pine-nut Macaroni Bake - before putting my feet up with my book and some music and a couple of episodes of Made in Bolton on the I-player whilst making some more cracker innards and J popped into town to run some errands. 

Sunday also ended up being a kitchen morning as I played with making some spicy apple muffins using the food processor. They worked out well so that's one more thing I can manage on good days. Lunch was easy as we had leftovers from Saturday's bake with some veggie sausages and of course, the muffins had to be taste tested too! The rest of Sunday has passed quietly watching TV and reading again. The sun did eventually break through mid-afternoon but by that time I was back in low power mode so no more chores for me.

So, for today's post another recipe and this one is even a vegan one - although you can grate a bit of cheese on top if you really want!

Cauliflower and pine-nut macaroni bake

Makes between 4 and 6 portions in a 2 pint casserole

About 250-300g cauliflower
4-6 mushrooms chopped
1 cup of wholemeal macaroni or other small pasta - cooked until just tender.
Approx. 500ml tomato sauce - made with passata or tin tomatoes, 1 medium onion, 2 dessertspoons mixed herbs, 1 dessertspoon sage and ground garlic and pepper to taste
100g bag of pine nuts - toasted dry in a fry pan.

Into a 2 pint casserole dish 
Stir all the veg, cooked pasta and pine-nuts together in the dish.
Pour the tomato sauce over the top making sure it gets all around all the veg
and pasta
Bake Gas 5 for about 30-40 minutes until piping hot and bubbling well.


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