Lazy Arabic-Style Pasta

Apparently this is a knock-up dish for when you don't really want to cook. My wife taught me how to do this, and it tastes great!

Ingredients:

• 500g minced beef


• 1 x packet of pasta


• a good handful of pine nuts


• 3 x cloves of garlic


• a bunch of parsley


• 600ml Greek-style yoghurt


• salt and pepper to taste


• a dash of olive oil

Method:

1. Cook pasta as per directions. Use a large pot that will accommodate the entire meal (i.e. mince and pasta).


2. Crush the garlic cloves and leave aside for later.


3. Roast a good handful of pine nuts by regularly moving them around on a dry, non-stick fry pan on a medium heat. Be careful not to burn them!


4. In a separate pot, cook the mince with a little olive oil and salt, on medium heat, stirring regularly until the mince is browned and the moisture has evaporated.


5. When the meat is cooked, turn off the heat and stir in the pine nuts. Keep handy for later. Stir the raw garlic through the warm pasta. Stir it through well.


6. Add about 600ml of yoghurt to the pasta (or as desired - the pasta soaks up a lot of yoghurt) and mix well. Add salt and pepper to taste.


7. Spread the meat and the pine nuts evenly over the top of the pasta.


8. Top with chopped parsley. Enjoy!


9. When the pasta is cooked, drain quickly (leaving a little moisture) and return it to the pot.

Crêpes

I find making these things finicky and annoying but it is time to get over it. This is the recipe my wife recounts from memory and I write it down here so I won't forget. Apparently it is based on Julia Childs' recipe. As follows:

Ingredients:

• I cup plain flour


• pinch of salt


• 3 eggs


• 2/3 cup milk


• 2/3 cup water


• 1 tablespoon butter

Method:

1. In a large mixing bowl, add the flour and salt.


2. Crack in the three eggs.


3. Whisk the flour and eggs while adding the milk and then water. Whisk so as to prevent lumps forming in the batter.


4. Add the butter and whisk some more.


5. Place in the refrigerator for 30 minutes.


6. Cook on a crêpe pan.


7. Mess it up 50 times and hardly ever get it right. At least that's how I do it!