Wicklewood Wenchs Pregnant Pasta Food

WICKLEWOOD WENCH'S PREGNANT PASTA

Steps:

• Cook the pasta according to manufacturer's instructions, drain and set aside.
• Cook the broccoli in boiling salted water for 15 mins, drain and set aside.
• Meanwhile, in a large pan, gently melt the butter and remove from heat.
• Add the flour and blend together until a smooth paste is formed.
• Return to the heat, gradually adding the milk and beat into a smooth consistency( ensure the flour is cooked out thoroughly or the resulting sauce will taste floury).
• Stir in the cheese and prepared mustard.
• Season to taste.
• Add the cooked pasta, broccoli and all other ingredients (except onion for garnish) to the cheese sauce,coat well.
• Adjust seasoning to taste.
• Garnish with remaining spring onion and serve with some focaccia bread or a crusty roll.

WICKLEWOOD'S ANGLESEY EGGS

Steps:

• Cook the potatoes in lightly salted boiling water for about 15 minutes.
• Meanwhile melt 2oz of the butter in a frying pan and soften the leeks.
• Place the eggs in a pan of cold water with the vinegar and boil for 5 mins, drain and place in cold water.
• Pre heat the oven to 200c.
• Drain and mash the potatoes, season well and carefully stir in the cooked leeks.
• Pour the milk in a pan and add the cornflour and remaining 2oz of butter, slowly bring to the boil whisking (not stirring) continuously.
• Allow to bubble gently for 2 mins then add 2/3 of the cheese, season and stir well.
• Line a large shallow ovenproof dish or 4 small gratin dishes with the potato and leek mixture.
• Shell and halve the eggs, arrange on top of the leeks.
• Pour the cheese sauce over the eggs and sprinkle with the remaining cheese.
• Bake for 10-15 mins, serve hot.

WICKLEWOOD'S BOLOGNESE SAUCE WITH THREE CHEESE PENNE "GLUTE

Steps:

• In a large pot,gently heat the olive oil, add onions and garlic and saute until transparent.
• Add ground beef, and stir until browned and well seperated.
• Add tomatoes, oregeno, basil, mushrooms, parsley, and tomato puree.
• Bring to a boil then reduce heat and allow to simmer until sauce thickens.
• Season to taste and set aside.
• Meanwhile melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk and cream and gently bring to a light boil.
• keep whisking until the mixture is smooth.
• Add the cream cheese to mix, stir until cheese is melted then add the Cheddar, melt in the same way.
• Season to taste and remove from the heat.
• Cook pasta to manufactures instructions.
• Drain well and add to the cheese sauce, ensuring each piece is coated in the sauce.
• Place bolognese mixture in bottom of an oven proof dish and cover with the pasta mixture.
• Sprinkle a mixture of parmesan and paprika on top and place in a pre heated oven until cheese has melted and is golden brown.
• Serve hot.

WICKLEWOOD WENCH'S POTATO AND SWEETCORN SOUP

Steps:

• Slice the potatoes.
• Place in a large pan with the stock and onion.
• Cook over a high heat until potatoes are almost cooked.
• Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
• Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
• Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
• Season to taste.
• In a separate pan, melt butter and soften the spring onions.
• Serve soup while hot and garnish with the melted onion butter.

WICKLEWOOD'S SPICY ONION WRAPS (GLUTEN FREE)

Steps:

• In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
• In a large bowl, mix together all the dry ingredients.
• Add the onion mixture and stir well.
• Heat 1 tablespoon of oil on a griddle or heavy based skillet.
• Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
• Cook until the sides are becoming dry and the bottom is turning golden.
• Gently slide a spatula under the pancake and flip it over.
• Cook the other side for a further minute or two or until it is also golden and crisp.
• Serve warm.

WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.