My aim here is just to keep track of the recipes I have invented along with those I have tried from around the world. It’s also a place for me to keep track of the many different sites I find along the way that I find helpful in learning to further my cooking ability.

After many years I have decided that food should not only look good but should also be very tasty. So I intend to learn to make my food not only look great but taste great also.

Friday, September 28, 2012

Creamy Spinach Fettucine



Serves 2 adults and 2 children

400g Fettucine
10g Australian Butter
2 Spring Onions, Chopped
375ml can Australian Evaporated Milk
2 Teaspoons seeded mustard
1 Teaspoon cornflour dissolved in 1 tablespoon water
3 cups (120g) baby spinach leaves, washed shredded Australian Parmesan Cheese, for serving

1. Add pasts to a large pot of rapidly boiling water. Boil for 10 minutes or until pasts is 'al dente'. Drain.
2. Melt butter in a saucepan and cook spring onions for 1 minute.
3. Add milk and mustard and cook stirring until mixture boils
4. Add cornflour paste and cook stirring until thickened. Stir in spinach and pasta and serve with
    cheese.

Reference : Healthy family recipes for growing kids pg 16

This dish turned out really yummy but we found it had to be eaten straight away. Once reheated it seamed to loose its creaminess.
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2 comments:

  1. JulzMarieLovesMervieSeptember 28, 2012 at 1:13 PM

    oh this was really yummy, and so fast and easy to make. but yes defiantly eat it fresh served as it prevents the pasta from sticking together. and you do lose that creaminess, but for sure a delicious meal and it makes heaps.

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