Chorizo Pennette Arrabiata

I love one pot meals. The Tefal Cuisine Companion cooks this chorizo pennette arrabiata in under 35 mins which is perfect for a quick meal on those busy nights. You can make it as spicy as you like by increasing the dried chilli flakes (I used 1 teaspoon). You can also vary the amount of passata and water you use if you want an intense tomato flavour to the dish (I used 450 mls passata and 450 mls water). The combined passata and water should be 900 mls. If you're using penne the cooking time may vary.

1 onion peeled and quartered
2 garlic cloves halved
1 tablespoon olive oil
3  chorizo skin removed and sliced thinly
1/2 teaspoon dried chilli flakes or to taste
450 mls passata
450 mls water
1 teaspoon dried Italian herbs or 2-3 tablespoons of chopped fresh herbs
Salt and pepper to taste
1 tablespoon vegetable stock paste (optional)
300 gms pennette
Baby spinach leaves
Parmesan cheese, chilli and fresh herbs to serve
Insert Ultrablade. Stopper in.
Add onion and garlic
Pulse until finely chopped scraping bowl with spatula as required
Insert Stirring Blade. Stopper out.
Add olive oil, chorizo and dried chilli flakes
Slow Cook P1:15 minutes
Add passata, water, dried Italian herbs, salt and pepper, stock paste if using and pennette
Stir through with spatula
Place some paper towelling over hole in lid to prevent splattering
Slow Cook P2:20mins or until pennette is al dente
Add 1 to 2 handfuls of baby spinach leaves and stir through with spatula until wilted
Serve with shaved Parmesan, fresh chopped chilli and herbs.

Neenish Tarts with Mock Cream

Neenish Tarts are an Australian classic sweet tart found in bakeries around the country. I've used 1/2 my Viennese Shortbread recipe for the pastry cases (freeze the other half), seedless raspberry jam and mock cream for the filling and topped with half pink icing and half chocolate icing. Shortbread and raspberry jam recipes can be found on this blog using the search function. I've made the Mock Cream using the Tefal Mini Bowl.

Mock Cream

Note: Australian cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls. 1 teaspoon = 5 mls.

Tart Cases

Using 1/2 Shortbread recipe (freeze the other half). Roll out shortbread pastry on well floured board and cut out with cookie cutter to fit 12 hole mini tart tin. Refrigerate 20 mins. Bake 160 deg 10-12 mins or until light golden. Remove from oven and push down any puffed up centres with the back of a spoon.

Leave to cool on wire rack.

Mock Cream 

125 gms Unsalted Butter at room temperature

80 gms Icing Sugar Mixture

1 teaspoon Vanilla Extract or to taste

1 tablespoon milk
1 tablespoon boiling water
1 tablespoon cold tap water

To Mini Bowl add butter, icing sugar mixture and vanilla extract

Sp10:3min. or until soft and creamy. Scrape bowl with spatula every 30 seconds

Add milk

Sp9:2min scraping bowl with spatula every 15 seconds 

Remove Mini Bowl lid
Combine boiling water and cold tap water

Start Sp9 adding the combined water a teaspoon at a time through hole in lid waiting 15 seconds before adding the next teaspoon. Scrape bowl with spatula as required. Continue Sp9:30sec after all the water has been added.
Remove blade and mix any unmixed water through with spatula.

Icing 

Mix 1 cup of icing sugar mixture with a small amount of milk until it is the consistency of thick honey. Mix in a drop of red food colouring. Spread icing with knife over 1/2 of each tart.

Melt 125gms chocolate with a teaspoon of butter and spread with knife on the remaining uniced 1/2 of each tart. Leave to set. 

Assembly 

Once tart cases have cooled spread 1/4 teaspoon of jam on the base of each tart, fill with mock cream and spread pink and chocolate icing over the top of each tart.