Edward Oliver Greer

BLOG

Thursday 23 June 2016

Recipe, Scouting

0 comments

Midweek recipe: Special Pasta

Many years ago I took over the role of catering the annual 6th Northwood summer camp. It’s a big task – nine days and up to thirty people is a lot of food. A couple of years in I started to bring my own recipes in to replace some of the older less successful. I compiled all Keith’s original recipes and my new ones in a handy recipe book we could use year after year. Here is one of my first creations, quick and simple and the Scouts seem to love it.

Serves 4

Ingredients
5 Sausages
150g Mushrooms
1 Onion
150g Garden Peas
500g Cream Cheese
3 tsp English Mustard
500g Fusilli Tricolour Pasta

Method
Cut each sausages into five meatballs.
Slice the mushrooms and dice the onion.
Put pasta on to boil.
Fry the sausages, mushrooms and onion gently for 10 minutes, until the sausages are cooked through and the onions are just browning.
Spoon in the cream cheese and allow to melt.
Add the mustard and peas and allow to simmer for 5 to 10 minutes until the cheese begins to thicken to coat the sausages and vegetables.
Drain the pasta.
Stir sauce into pasta and serve.

Comments

No comments yet

Leave a comment

Your email address will not be published. Required fields are marked *