Skip to main content

First "Guest Recipe" on LAC of "Minced Meat Pasta with Rum & Cheese"

This recipe of "Minced Meat Pasta with Rum & Cheese" is brought to you by my very good friend Simran Wahan, who has tried & tasted herself at her home & recommended the same to be published on my blog. I was also super excited as this is the very first "Guest" Recipe & that too from a non blogger. So excuse the clarity of the photographs as she had no intention of sending this recipe to me but later changed her mind. Thank You Simran for your lovely recipe, and am sure your recipe will be seen world wide & will be tried out by some foodies at their respective kitchens, including me. ;)


Ingredients:
  • 200 gm pasta (Any of your choice)
  • 500 gm minced meat
  • 20 ml rum (Simran says, if you can handle it, add more ;) )
  • 200 gm sweet corn soup powder (any corn based soup)
  • 5-6 cloves of garlic (crushed)
  • 10 gm sugar
  • loads of grated cheese (preferably mozzarella or cheddar)
  • fresh sprig of thyme or dried thyme to sprinkle at the end
  • salt & pepper to season
Method:
  1. In a saucepan, boil water and cook the pasta as per the packet's instruction. Drain & keep it aside.
  2. Take a pressure cooker & add the minced meat & pour minimum water & required salt and steam cook for at least 20 minutes.
  3. Wait for the pressure to go & open the lid. Now add in loads of black pepper powder & some salt only if needed. Also add in the crushed garlic & mix well until all the water has evaporated & the meat is nicely roasted.
  4. Now add in the sugar & pour in the rum & switch off the heat. Keep it aside.
  5. In a saucepan, make a thick soup out of the soup powder (Make the soup as per the packet's instructions).
  6. Now the layering begins. Take your pasta serving dish & layer the above items in the order mentioned. Spread the soup at the bottom of the dish. Then layer some pasta over it.
  7. The spread a layer of minced meat. And grate some cheese over it. Again layer a round of the left over Pasta, & some more cheese to end. Sprinkle on some dried thyme on top.
  8. Bake your layered pasta dish in an oven at 350 degree Celsius, until the cheese melts over your tasty pasta.
  9. Drizzle on some rum over it if you want & serve piping hot with some garlic bread & honey chilli sauce.
Labels:

Comments

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta
13 comments
Read more

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi
6 comments
Read more