Cheese and Tomato Pie

When I left home to venture into the big wide world, my mother lovingly wrote out some recipes and cooking tips in an exercise book for me. This recipe book is extremely precious to me, and I share one of the pages with you. I’ll share more in the future.

This recipe was a teatime favourite, and I look forward to cooking it again soon. Why not have a go yourself?

Update: You can see all the pages I’ve posted by clicking here.

All-Day Breakfast Pasta Bake

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In the current coronavirus pandemic lockdown I’m managing food very carefully to minimise my visits to the supermarket, even though they’re doing a great job of social distancing. It’s a case of the less direct human contact the better to reduce the spread of the virus, especially as I’m in a vulnerable group because of my age and (albeit well-controlled) asthma.

Yesterday, my little food notebook told me I needed to use up some bacon and eggs, and so I decided on an all-day breakfast pasta bake. My young children love pasta so I knew I was onto a winner, a 100% comfort dinner on what has been a colder day than we’ve generally been having in lockdown.

I was asked for the recipe by a friend, although I was just making it up as I went along, but here’s the ingredients and what I did anyway.

Ingredients (serves 4-6 depending on appetite and portion size)
375 grams of Fusilli pasta (or whatever you have)
250-300 grams diced bacon (I used smoked, but use what you prefer or have)
8 large free-range eggs (medium will be fine)
1 large tin of baked beans with sausages (I didn’t have sausages readily available)
1 tablespoon of cooking oil (any will do) and salt
Salt & pepper (to taste)

Cook the pasta in salted boiling water for 8-10 minutes. While the pasta is cooking, chop up the bacon (unless already diced) and gently fry in the oil until cooked. Add the beans and the sausages (chop in the frying pan) and heat through. Transfer this mixture to a preheated (200C) oven dish and spread evenly. Add half of the cooked pasta. Carefully crack the eggs (evenly spaced) onto the layer of pasta. Gently cover the eggs with the remaining pasta. Cover the oven dish with kitchen foil and cook at 200C until done. Enjoy!

Note: Obviously other ingredients could be added or substituted.

Salsa Recipe

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Last Sunday evening in worship we watched another video from the excellent NOOMA series by Rob Bell entitled Tomato. In the video he speaks about his wife making the most wonderful salsa, here’s the recipe from the notes:

Put ingredients in the blender in this order:
1 chopped jalapeño pepper, seeds removed
leave the seeds in if you like it hot
1 small to medium onion, cut into quarters
1 handful of coriander
8 Roma tomatoes, cut into quarters
1 squeeze of lime
1 generous pinch of sea salt
Blend just until the tomatoes start to get blended. You want the tomatoes to still be chunky and not pureed. Pour into a bowl and eat right away.

Obviously the salsa is merely an illustration of something deeper, and the description of the video is as follows: Do we try so hard to be something we are not, that we miss out on how to truly live? We all get consumed with ourselves; sometimes we’re not even aware of it. We learn from a young age that life is about winning and impressing. We pick up that our worth and value come from how good, how smart, and how skilled we are. So, we twist things in our favour, making us look like we have it all together. Every day we have the choice to prop up these false ideas about ourselves or to let go of them. Jesus invites these parts of us to die, the parts of us that tell us our worth comes from the things we say and do. Maybe it’s only when we let these things die, that we truly begin to live.

Update: Since writing this I’ve posted about his book ‘How To Be Here’ – click here.

See also: Resurrection (Rob Bell)