Finally down to two kransky sausages and a small nob of chorizo with six people to feed. The first meal used up a bag of frozen, precooked pasta, some frozen, leftover slices of prosciutto, the last of the frozen peas and the sad looking leek, chunk of cabbage and the last of the sour cream, cream and provolone from the fridge
My brother went for a Bratwurst and Cheese Kransky. The menu is quite extensive with a variety of burgers, hotdogs, sandwiches, pasta, pork chops, ribs, soups and sides
I also used Oliving by Hans Cheese Kransky to create a yummy warm salad with Haloumi and Greens as well as delicious sandwiches with Turkey, Ham, Avocado, Brie and Greens on Sourdough Bread – all coming to the blog soon
Not only does he make these fabbo rolls, they have started making a burger or three, make coffees and even offer a pasta of the week and have started doing deliveries (I think via Menulog but ask Aaron when you visit)
Spooning Australia Spooning Australia - spooning food your mouth - nomnomnomnom
The post SALAMI, CHERRY TOMATOES AND ROCKET PASTA – THE RECIPE appeared first on Spooning Australia. I then saw the green grocer stall had some superb little baby cherry tomatoes and another green grocer had some awesome rocket for $2- a bunch – done deal – the pasta dish came about. 1) Some nice salalmi – this guys salami was more a chorizo or kransky size and like mentioned I got the chilli one and chopped into chunky bits. 4) You also need pasta and olive oil and that’s it. 2) Warm up a large frying pan at the same time you bring some salted water to the boil for the spaghetti (or use whatever pasta you want). 3) As you put the pasta in to the boiling pot of water pour in half a tablespoon of olive oil into the frying pan and add the salami. 5) Lower the heat slightly and occasionally stir it until the pasta is ready. 6) Drain the pasta and add to the frying pan with all the yumminess – stir/ toss to combine it
Spooning Australia Spooning Australia - spooning food your mouth - nomnomnomnom
After tinkering with it over several decades, I think I've nailed a rich and flavoursome sauce that is fab as an accompaniment to any sort of pasta, but also makes a tasty stuffing for vegetables, such as these
