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Suggest a better descriptionMMMMM----------------MACARONI AND BACON CARBONARA--------------------- 175 g Bacon 100 g Macaroni 300 ml Instant Cheese Sauce 15 ml Double Cream 1 Handful Parsley; choppedMMMMM---------------------CHAR GRILLED CORN-------------------------- 1 Corn on the cobMMMMM----------------------ROASTED PEPPERS--------------------------- 1/2 Red Pepper 1/2 Yellow Pepper 1/2 Green Pepper Olive OilMMMMM----------------BLUEBERRY AND ORANGE SUMMER--------------------- 1 Orange 150 g Blueberries 5 ml Sugar 15 ml Water All spiceMMMMM-----------------------CREME ANGLAISE---------------------------- 4 Egg Yolks 75 g Sugar 300 ml Milk 1 Sweat the garlic in the olive oil until soft, add the diced peppers and cook for a few minutes. 2 Add the wine, tomato puree, macaroni, squash, corn and stock, boil and simmer until the macaroni is tender. Finally add the herbs, seasoning and serve. MACARONI AND BACON CARBONARA: 1 Chop the bacon and fry in a little oil. Cook the macaroni according to the instructions. Make up the cheese sauce according to instructions, adding the cream. Combine all together; add the parsley and serve. CHAR GRILLED CORN: Cook the cob in boiling water until tender. Char grill on a hot griddle pan. ROASTED PEPPERS: Preheat oven to 220c/Gas 7. Deseed the peppers and lay on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes. BLUEBERRY AND ORANGE SUMMER PUDDING: 1 Zest the oranges, peel and slice the flesh. Place in a pan with half the blueberries, 15ml/1tbsp. water, sugar and all spice. Simmer gently for five minutes. 2 Remove the crusts from the bread and cut into rounds, roughly the same size as your small pudding basin. Layer the bread and fruit in the basin. 3 Blend the remaining blueberries until smooth and push through a sieve. Turn out the summer pudding and drizzle the fruit puree over the top. Serve with creme anglaise. CREME ANGLAISE: 1 Heat the milk in a small pan until just boiling. Whisk the egg yolks and sugar together until light and fluffy. Pour on the hot milk, whisking continuously. Per serving: 2859 Calories (kcal); 136g Total Fat; (43% calories from fat); 105g Protein; 292g Carbohydrate; 1041mg Cholesterol; 7199mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 8 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fruit; 20 Fat; 5 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1049g) | ||
Recipe Makes: 1 servings | ||
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Calories: 565 | ||
Calories from Fat: 136 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 1313.5mg | 45 % | |
Potassium 1145.7mg | 30 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 69.5g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 565
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