Food Editor Caitlin Dickinson visited Cappadocia in the Jewellery Quarter, to try some Turkish cuisine for Valentine’s Day.Written by Caitlin Dickinson on 14th March 2018
Recipe: Taglia-tell Me More!
Food Editor Dean Mobbs shares his original recipe, for a deliciously indulgent and comforting creamy pasta sauce, that doesn’t break the bank.
Prepare for the most overtly novice pasta recipe you’ve ever read! I’m not much of an experimenter when it comes to food, so I thought I’d give you a quick overview of probably one of the nicest meals I’ve ever made (disclaimer: it’s really not that impressive – please hold all judgements).
As a fussy vegetarian, it’s extremely difficult to find a meal that is somewhat adventurous, and that I can still eat all of without having a bit of a meltdown - hence why it’s taken me so long to actually come up with something I can make, is relatively incorporative of a lot of ingredients, and also tastes damn fine if I do say so myself.
“Literally every single thing can be bought at Aldi so don’t worry about those purse strings
Let’s jump in with our ingredients:
- 125ml Garlic and Herb soft cheese
- 125ml milk
- 250ml double cream
- 4 garlic cloves (chopped)
- Spring onions/regular onion (chopped)
- Blue cheese (Stilton)
- Fresh tagliatelle
- Quorn chicken pieces (bacon for meat-eaters)
- Black pepper
Now that we have all our ingredients (which should come to less than £10 - bargain), we can begin cooking the tagliatelle in salted boiling water for a few minutes until cooked. Be careful though, because I definitely overcooked mine for the first time; fresh pasta isn’t something I’m used to! Once cooked, add a knob of butter and some black pepper, and leave it to the side.
“I couldn’t tell you why, but the sauce is my absolute favourite to make, because I actually feel like a chef, you know?
I couldn’t tell you why, but the sauce is my absolute favourite to make, because I actually feel like a chef, you know? It’s just constant stirring, and the entire time I’m cooking it, I feel like if one tiny thing goes wrong then I am well within my rights to throw a massive fit and just drop the entire pan into the bin… Perks of being an actual chef! But anyway, reining my ego all the way back, let’s get you started on that sauce.
“Am I the only one who has just realised why it’s called a SAUCEpan?
“you’ve also given yourself something that you can’t normally make with blue cheese and a bit of fresh pasta – self-worth
Well, I guess there’s nothing else to say except for “bon appétit"! Enjoy The Dean, I hope you found it fun to make, and let’s be honest here – you feel as accomplished as I did when I first made it. You know what that means; TWO IN ONE! Not only have you made a bang-up meal, but you’ve also given yourself something that you can’t normally make with blue cheese and a bit of fresh pasta – self-worth.