Monday, 17 November 2008


Perfect for those (regular, in my house) "what on earth am I cooking for supper" moments, this is a pasta bake (yum - my favourite) with bits and bobs hauled from the fridge after one of those blind-staring moments at the open door. I always think that savoy cabbage is a winner with ham or bacon anyway, but this was certainly proved to be so tonight. I think this recipe is most definitely a keeper and up for regular repetition (without hesitation, but as always with me, a little deviation from time to time). It went down well with the children (and the husband who, it must be said, is a darn sight fussier than either of the kids).

Cabbage & Bacon Pasta Bake

200g dried pasta shapes
8 savoy cabbage leaves, sliced
200g smoked bacon, chopped
1/2 pint milk
20g butter
20g cornflour
1 tsp mustard powder
100g strong cheddar, grated

Cook the pasta and the cabbage in p[laenty of boiling salted water. Meanwhile, fry the bacon until just cooked and heat the milk, butter, mustard and flour in a pan, whisking until the sauce boils and thickens. Combine the drained pasta and cabbage, the bacon and the sauce and tip into an ovenproof dish. Top with grated cheese and a good grind of pepper. Bake for 15 minutes at 200°c, the ideal temperature and timing for a frozen loaf of garlic bread to go in alongide, hehehe.

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