I know, I know, I feel terrible because I haven't updated this ages but my life is pretty busy at the moment. I know it's no excuse but I'm sticking to it!
News wise, we are moving to a new flat on the 7th March. It's only up the road so about 10 mins walk away but it's bigger and more importantly, cheaper. It needs some works doing to it in terms of re-painting, grouting etc so I'll be organising a 'painting' party so get your old T-shirts out at the ready! We'll have a spare room again, which I'm very excited about so let me know when you want to come and visit although we don't have a bed for it yet... :-)
I have been cooking over the past few weeks but nothing too exciting. The only things that haven't already been added to this blog are Meatballs, Home-made Pasta and Beer But Chicken.
I'll start with the Meatballs and Pasta. Sue decided that one of her new years resolutions was to learn how to cook so I've been trying to show her how to make a few things. The girl loves meatballs so here's the recipe and her in action...
Source: Adapted from a recipe found in Delicious Mag
1 x Carrot, finely chopped
1 x Celery Stick, finely chopped
4 x Cloves of garlic
1 x can of Chopped Tomatoes
1 x Carton of Pasata (Smooth Tomatoes - 500g)
600g Minced Beef (I like to mix minced beef & minced pork)
50g Parmesan (plus more for sprinkling over when ready)
75g Stale breadcrumbs
Pinch of Chilli Flakes
Large bunch of Parsley (chopped)
1 x Medium Egg
400g Pasta (Linguine is you're buying dried)
1. Heat a good splash of olive oil in a large pan and add in the carrot, celery, garlic and onion. Cook gently for 5 minutes until they start to soften.
2. Add in the canned tomatoes and the pasata. Fill the empty tomato can with water and add that to the pan too. Gently simmer.
3. Put the minced beef/pork into a bowl. Add in the Parmesan, breadcrumbs, chilli flakes, parsley, egg and seasoning. Mix well with your hands until combined. It should be firm and moist but not sticky. (If it is too sticky, add more breadcrumbs)
4. Roll into small balls, the size of a walnut. (You should have around 30).
5. Drop the balls into the sauce. Shake them down into the sauce (stirring them whilst soft will brake them up), cover with a lid and simmer gently for around 35 - 45 minutes until the meatballs are cooked and the sauce has thickened.
6. Serve with pasta and enjoy :-)
Mrs Hackneys Notes:
* Make your breadcrumbs by buying a small white bread roll from the bread aisle and wizz it up in the food processor.
* You can free the meatballs and sauce once they have cooled completely.
* You can make home-made pasta if you like but you will need a pasta machine in order to roll it thin enough.
Sue making pasta... and very nice it was too!