Kate's Crazy Culinary Creations

I was looking for a quick meal to make for dinner and came across this one. It is also ideal because I was able to make enough to have for work lunches for the next couple of days. It was a pretty easy thing to make but was surprisingly packed with flavour. I must say I am always a bit skeptical of pasta dishes that don't have a sauce but the roasted ingredients pack plenty of flavour. So firstly preheat your oven to 240 degrees Celsius. Also place a large pot of water on to boil to cook your pasta in. Place the prepared sweet potato, chorizo, bacon, garlic, tomotoes and reserved oil on to a baking tray lined with baking paper. Season with salt and pepper and toss to coat the ingredients with the oil, salt and pepper. Place in the oven and cook for 15 minutes until the sweet potato is tender. In the mean time cook the pasta. When draining the pasta reserve 1/2 a cup of the water. Return the pasta and the water to the pot and add the silver beet and sweet potato mixture and mi...

Well winter has well and truly set in in Melbourne and on a cold day a bowl of soup is the best way to warm up. The only way that is could get better is with the addition of some crispy bacon. I came across this recipe in a magazine and thought I would give it a go. I like both cauliflower and parsnip so why not combine them in a soup. The soup doesn't take to long but there is a little bit of preparation to get the vegetables ready. Cut 1 cup of the cauliflower florets into thin slices. Cut the remainder of the cauliflower into florets and set aside for later. Heat half of the oil in a large sauce pan over a medium heat. Add the slices to the pan and cook, tossing in the oil for 2-3 minutes or until golden. Remove for the pan and transfer to a plate lined with paper towel. Finely chop the leak and crush the garlic cloves. Peel and chop the parsnips. Heat the remaining oil in a large pot over a medium heat. Add the leak, garlic and the thyme. Cook, stirring occasionally for 3-4...