Tag Archives: Leftover Bread

PSB Pasta!

PSB Pasta

Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli!

Purple Sprouting Broccoli

The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one for the faint hearted!. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.

Purple Sprouting Broccoli

Simple and in SeasonNow for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. pasta pleaseSecondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch Credit-Crunch-Munchto Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All

Purple Sprouting Broccoli Pasta Recipe

Purple Sprouting Broccoli Pasta

Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives

Serves 2:

For the Pasta:

160g of good quality Egg Pasta, dried or fresh

200g of Purple Sprouting Broccoli, washed

2 cloves of Garlic, finely sliced

1 – 2 Red Chillies, depending on how much heat you like, finely sliced

6 Anchovy fillets (preserved in oil or salt)

2 tablespoons of Olive Oil

Pepper

Parmesan to serve

For the Croutons:

50g of stale Bread, diced into 1cm cubes

2 tablespoons of Olive Oil

2 Anchovy fillets

Pepper

Cook your pasta to packet instructions.

Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring often. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.

Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.

Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.

You might also like:

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Spaghetti Puttanesca

Spaghetti Puttanesca

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A Couple of Winter Crostini – Lovely (Cannellini) Beans and Green Olive Tapenade

Winter Crostini

Now I’m a big fan of pre-dinner nibbles in the form of Bruschetta or Crostini or whatever you care to name them, but for some odd reason I tend to favour such appetisers more in the summer months. Eaten as the sun goes down alongside a glass or two of white . They’re usually assembled to use up an glut of tomatoes, courgettes, aubergines or peppers from the garden (my Courgette, Feta & Basil Bruschetta being a bit of a favourite). Which got me thinking, there really must be some excellent store cupboard toppings that would be equally as fabulous in the depths of winter with a glass of red.

The Lovely (Cannellini) Beans topping I’ve made many a time before, but not for many years now. It’s simply a heady mix of Garlic, Fresh Chili, Fresh Rosemary and lots of good Olive Oil roughly mashed into canned or soaked and pre-cooked warm Cannellini Beans. Quick and easy, but very substantial in the flavour department!. A posh beans on toast. The Green Olive Tapenade is a newbie on me – I put it together to clear out the three half eaten tins of green olives that were lurking in my fridge – and part followed a multitude of internet recipes. And with pretty tasty and zingy results. An extremely flavourful mix of Green Olives, Olive Oil, Capers, Anchovies, Fresh Chili, Lemon Zest and Juice, Garlic and Fresh Parsley.

Both are great just on toast or pitta bread, ‘poshed up’ on Crostini or Bruschetta or served as a dip with raw veggies and breadsticks. The Tapenade is also sublime stirred through hot pasta or as a topping for tarts (see A Couple of Tomato Tarts) or pizza and even slathered onto bread for a sandwich. And probably lots more amazingly tasty treats that I haven’t thought of!.

herbsonsaturdaySince herbs feature fairly highly in both these toppings I’m entering my blog to Karen of Lavender and Lovage‘s Herbs on Saturday bloggie challenge. And also to Javelin Warriors Made with Love Mondays as both my Crostini toppings are made with lots of homemade love!

Made with Love Mondays

Lovely Cannellini Beans

Lovely (Cannellini) Beans!

Great For: Pre-dinner nibbles or appetisers, bigger kids (though my toddler Jacques adores these beans on toast!), grown-ups, parties, starters, vegetarians

2 tablespoons of good quality Extra Virgin Olive Oil (plus a little more for drizzling)

½ to 1 Red Chili, finely sliced (use less or none at all if you’re heat adverse)

2 cloves of Garlic, finely sliced

a 400g tin of Cannellini Beans, drained and rinsed OR the equivalent in soaked and home-cooked beans (I tend to cook up large batches and use them in various recipes)

2 teaspoons of chopped fresh Rosemary leaves

1 – 2 teaspoons of Red Wine Vinegar

Salt & Pepper

Heat the oil in a saucepan on a low heat. Add the garlic and chili and fry for a few moments. Once you get a garlic aroma (but before it browns) quickly stir in your beans and rosemary together with a teaspoon of the red wine vinegar and very generous pinches each of coarsely ground black pepper and salt.

Keep the pan on the heat and allow the beans to warm through and the flavours to infuse. Once hot, remove from the hob and mash the beans a potato masher. I like a fairly rustic texture so don’t go too wild on the mashing, a few whole beans here and there are perfect.

Have a taste, adding more salt, pepper and red wine vinegar to suit. I don’t normally advise this but you may need to add a fair whack of salt to do the beans justice.

Serve warm on Crostini or Bruschetta with a naughty additional drizzle of olive oil. With a glass of red. Obviously.

Green Olive Tapenade

Green Olive Tapenade

Great For: Pre-dinner nibbles or appetisers, bigger kids, grown-ups, parties, starters, vegetarians (if they eat anchovies that is)

200g of pitted Green Olives

a heaped dessertspoon of Capers, rinsed

3 Anchovy Fillets (canned in oil)

½ a Red Chili, sliced

a heaped tablespoon of chopped fresh Parsley

a clove of Garlic, finely sliced

Zest of ½ a Lemon plus a couple of generous squeezes of Juice

a generously large pinch of freshly ground Black Pepper

50 ml of Olive Oil

No cooking required here. Simply throw all the ingredients into a food processor and blitz until you have your desired texture. Again, I quite like a fairly rustic texture here so don’t go too crazy on the blitzing. Or you could whiz with a stick blender in a deep sided dish. Taste and add more lemon and pepper if you wish; it’s unlikely you’ll need any salt.

Crostini

For the Crostini

These really are a cinch to make and well worth the effort if you have friends over for a nibble, especially as they can handily be made a few hours in advance.

a Baguette, or part of a Baguette, preferably stale

Olive Oil

a clove or two of Garlic, peeled and halved, optional

Pre-heat your oven to 200ºC/Gas Mark 6.

Simply slice a baguette, stale if possible, into thinnish rounds of ½ to ¾cm thickness. Slice across the baguette for smaller and more delicate crostini or diagonally for a more generous two to three bite-fulls – my personal preference! Cut as many slices as you think you may need, plus a few more just in case.

Brush both sides of the slices with olive oil, rubbing one side with the cut side of half a garlic clove. I sometimes rub garlic in, sometimes I don’t, depending on how much the toppings already have in (and mine invariably have quite a bit in!). Place on a baking tray.

Place in the hot oven for 5 to 10 minutes, turning half way through. They should be golden and crispy when done. How long they take will depend on their thickness and how stale the bread was to start with – stale obviously being quicker to ‘crisp’ up.

Set aside to cool. They can be made a few hours in advance. Top with either of the above toppings, or anything else you so care to eat!.

You might also like: 

Courgette, Feta & Basil Bruschetta

Courgette, Feta & Basil Bruschetta

The Best Herby Garlic Bread Ever!

The Best Herby Garlic Bread Ever!


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