Pasta with Creamy Tomato Sauce and Chicken
Here is the link to the original recipe, it is really yummy, so even if you dont have a homecooker, you should make this.
So this is how I incorporated the homecooker. I put the oil, cherry tomatoes and garlic into the homecooker. I set the temp to 175 and the timer for 20 mins. (Unfortunately I wasnt finished prepping the other things at the end of 20 mins, so I kept adding another 3 or 4 mins until I was ready!) I think they could have roasted for about 30 mins I guess. I started with the lid on for a few mins, just to make sure the temp was nice and high, and then took it out, I also didnt turn the stirrer on for about 5 minutes or so, to get the going, but then I was worried about sticking, so I turned it on.
Roasting the tomatoes and the garlic |
So then i set aside a few roasted tomatoes and peeled the garlic and then put the garlic and the rest of the tomatoes into a bowl and got the stick whizz out and purreed them all, then I added the other ingredients to it and tipped it all into the homecooker, set the temp at 70, stirer going and set time for 20 mins...or until the pasta and the garlic bread was ready. The evap milk almost seperated (as usually happens to me because I dont pay close attention to things) but somehow I managed to save it by tipping a little more milk in and taking it off the heat quickly then paying more attention when I warmed it thru just before serving.
The creamy tomato sauce... blurryness due to moving stiring attachment |
I forgot again to take a photo of the finished product on the plate, but it looked pretty good, and tasted really good...and yet the kids still went to bed without finishing their dinners! I have no idea what they like! They are crazy! :)
No comments:
Post a Comment