Skip to main content

Bake Creamy Ham and Mushroom Penne 烤火腿芝士通心粉

4人份
Ingredients 用料


200gPenne
20gButter 牛油
80gButton Mushroom 蘑菇
2 stalksSpring Onion (diced) 葱
20gPlain Flour 面粉
60gHam (cut) 火腿
60gCheddar Cheese
200mlMilk 鲜奶


Method 做法
1. In a large pot of salted water, lightly boil the penne for about 5 minutes until half cooked.
2. Melt a little butter in a large pan. Fry the mushrooms for a couple of mins, then scoop out and set aside.
3. Melt the remaining butter in the pan, then add most of the spring onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
4. Heat oven to 200 degree Celsius, then melt a little butter in a large saucepan. Put the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.


Optional
Add peas or sweetcorn to the sauce.

Comments

Popular posts from this blog

Steam Scallop in Thai Sauce 泰式蒸带子

  4人份 Ingredients 用料 12 pieces Scallops (with Shells) 带子 10 cloves Garlic (minced) 蒜蓉 120g Vermicelli 冬粉 2 tablespoons Sesame Oil 麻油 4 tablespoons Light Soya Sauce 酱清 2 tablespoons Thai Fish Sauce 泰式鱼露 4 tablespoons Thai Green Chilli Sauce 泰式酸辣酱 4 Limes 酸酐汁 (Optional) 1 stalk Chinese Parsley 芫荽 (Optional) 1 stalk Spring Onions 葱碎 Method 做法 1. Wash scallops and place on steam plate. 2. Soak vermicelli in boiling hot water for 5 minutes. Drain the water. Place vermicelli on top of the scallops. Add minced garlic on top. 3. Mix sesame oil, light soya sauce, Thai fish sauce, Thai green chilli sauce, and lime juice into a bowl. Drizzle over scallops. 4. For double boiling (steaming), boil water in a pot. Raise the bowl with a metal stand. Add the plate of scallops onto stand. Steam over high heat for 10 minutes. (Optional) Garnish with Chinese parsley and spring onions. Serve.

Potato, Cheese, Egg Waffle 马铃薯奶酪片

4 pieces Ingredients 用料 1/2 cup Parmesan or Mozzarella Cheese 奶酪 1 Potato 马铃薯 3 Large Eggs 鸡蛋 A pinch Salt 盐 2 tablespoons Cooking Oil 油 Method 做法 1. De-skin the potato, grate into fine stripes. Beat the eggs into the bowl of potatos. Add cheese, salt and mix well. 2. Pre-heat the waffle maker. Glaze the hot plate with cooking oil. 3. Place the mixture into the waffle maker. Press the mixture until crispy brown. Serve. Note:  You will need a waffle maker.

Japanese Bake Eggplant 日式烤茄子

3人份 Ingredients 用料 4 pieces Egg Plant 茄子 2 tablespoons Miso Paste 味增 1 tablespoon Mirin 味醂 1 tablespoon Sesame Oil 麻油 1 teaspoon Sugar 糖 Method 做法 1. Wash egg plants. Cut into halves. Place on a baking tray. 2. Mix miso paste, mirin, sesame oil and sugar in a bowl. Spread sauce over egg plants. 3. Pre-heat oven at 180 degrees Celsius. Bake egg plants for 20 minutes. Serve.