Recipes
Lunch and Dinner
Spring Spaghetti Carbonara
375 grams spaghetti
6 slices bacon or pancetta
4 eggs
⅓ cup (75 ml) grated Parmesan or Romano cheese
¼ cup (50 ml) chopped fresh Italian parsley
Cook spaghetti in large pot of boiling salted water for 8-10 minutes or until tender but firm. Drain and return to pot over medium heat.
Meanwhile, cook bacon in skillet for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.
In bowl, whisk together eggs, Parmesan cheese, parsley and pinch of pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add bacon; toss to combine. Makes 4 servings.
Souffle Stuffed Potatoes
4 large baking potatoes
1 cup shredded old cheddar cheese
2 eggs, separated
4 slices bacon, cooked and crumbled
¼ cup chopped fresh chives or green onions
Scrub potatoes; prick all over with fork. Bake in oven (390 F) for 45 to 60 minutes, or microwave at High for 10 to 12 minutes, or until tender when pierced with a fork.
Cut off thin layer lengthwise from each potato; peel skin from layer and place flesh in bowl. Using spoon, scoop flesh from bottom into bowl, leaving ½ inch thick shell.
Add cheese, egg yolks and ¼ tsp each of salt and pepper; mash and set aside.
In a separate bowl, beat egg whites until stiff peaks form. Using spatula, stir ¼ into potato mixture until combined. Fold in remaining egg whites, bacon and chives. Mound back in potato shells. Bake in oven (350 F) for 30 minutes or until tops are golden.
Sour Cream and Cheese Biscuits
2 cups plain flour
1 ½ tablespoons granulated sugar (optional)
1 tablespoon baking powder
1 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup sour cream
⅓ cup cooking oil
Combine first 5 ingredients in a large bowl. Make a well in centre. Add sour cream and oil. Stir until just moistened. Turn out onto lightly floured surface. Knead 6 times. Roll or pat out to ¾ inch thickness. Cut into 2 inch circles with biscuit cutter. Arrange on greased baking sheet about 2 inches apart. Bake in oven (450 F) for about 15 minutes until risen and golden. Makes 16 biscuits. Good with soup.