Spicy Rice

This recipe is practically the same as my amazing fusilli recipe. If you haven't read that recipe yet, read it before you read this one, okay? :)



Ingredients
Long grain rice
1 Shallot
4-5 tablespoons of Dolmio ("spicy") pasta sauce (depending on how much pasta you're making)
African Yellow Pepper/Cameroon Pepper/Any really hot pepper you can get your hands on
Salt
1 Egg
Sunflower Oil


Method

• Pour as much rice as need into a pot, boil some water, pour it over the rice, turn the heat under the pot to max. and cook the rice for about 10 minutes (or until it's done)
• While the rice is cooking, cut up (could be in a regular or irregular shape) one shallot
• In a frying pan, pour in about a tablespoon to a tablespoon and a half of sunflower oil and before it gets hot, pour in the cut up shallots and a dash of salt (this will not only get the shallots cooked, but also infuse the oil with the taste of the shallots).
• When the shallots have softened (and before they start browning), pour in the few table spoons of Dolmio sauce, stir everything in the pan together well.
• Add as much of the hot pepper you can get your hands on to the contents of the pan (I love my food spicy so I add A LOT)
• Fry everything for about 30 seconds stirring continuously
• Pour the rice into the frying pan.
• Stir and turn over the contents of the pan till the colour of every rice grain has changed to at least a faint one of that of the pasta sauce and let the everything cook a little (you can add a little more oil here if you think it's needed)
• I would usually add some more pepper here, but you don't have to.
• Next, crack and egg and beat it in a cup or bowl, pour it into the frying pan and stir and turn over the contents of the frying pan to coat the rice with the egg.
• Let everything sit in the pan stirring occasionally until the egg is not visibly raw anymore before turning off the heat.
• Get a bowl, dish some rice into it.
• Get more bowls, be nice and share your rice with friends. Who knows? They might start paying  for you to make it every day.

The Amazing Fusilli

I have this crazy, new obsession with Fusilli. We were "introduced" when I went to Tesco, stood in the pasta section and couldn't decide if I wanted my beloved organic spaghetti or some other form of pasta and then a friend said, "get this one," and handed a pack of fusilli over to me.

Fusilli cooks to perfection in exactly 5 minutes. Like 5 minutes on the dot! Isn't that amazing! Especially for a college student!

Here's how I enjoy my lovely, lovely Fusilli

Ingredients
Fusilli pasta (of course)
1 Shallot
2-3 tablespoons of Dolmio ("spicy") pasta sauce (depending on how much pasta you're making)
African Yellow Pepper/Cameroon Pepper/Any really hot pepper you can get your hands on
Salt
1 Egg
Sunflower Oil


Method

• Pour as much fusilli as need into a pot, boil some water, pour over the fusilli, turn the heat under the hob to max. and cook the pasta for exactly 5 minutes (set a timer if you have to)
• While the pasta's cooking, cut up (could be in a regular or irregular shape) one shallot
• In a frying pan, pour in about a tablespoon to a tablespoon and a half of sunflower oil and before it gets hot, pour in the cut up shallots and a dash of salt (this will not only get the shallots cooked, but also infuse the oil with the taste of the shallots).
• When the shallots have softened (and before they start browning), pour in the few table spoons of Dolmio sauce, stir everything in the pan together well.
• Add as much of the hot pepper you can get your hands on to the contents of the pan (I love my food spicy so I add A LOT)
• Fry everything for about 30 seconds stirring continuously
• Drain out 99% of the water in the pot the pasta was in and pour the pasta into the frying pan.
• Stir and turn over the contents of the pan till the colour of every fusilli has changed to at least a faint one of that of the pasta sauce and let the everything cook a little (you can add a little more oil here if you think it's needed)
• I would usually add some more pepper here, but you don't have to.
• Next, crack and egg and beat it in a cup or bowl, pour it into the frying pan and stir and turn over the contents of the frying pan to coat the fusilli with the egg.
• Let everything sit in the pan stirring occasionally until the egg is not visibly raw anymore before turning off the heat.
• Get a bowl, dish some pasta into it.
• Eat then get up, make some more of this and eat it up again.

College Pasta

I do not own this picture

So.... I know I haven't uploaded anything on here in a while. Anyways, what I'm about to post is a pasta recipe. I call it 'College Pasta' because I'm a college student, while school's in session, I live in school (it's hours away from home) and when I need to cook something quickly, I make pasta and it tastes good!
So, this is basically a quick and easy recipe. Here are the ingredients:


Ingredients

Organic Italian Spaghetti (or any pasta of your choice)
Water
Dolmio Tomato Sauce (Spicy)
Shallots
Spinach (optional)
Salt
Nigerian Pepper (courtesy of my mum ;))*
Olive Oil or Sunflower Oil

*Wanna get your hands on some Nigerian Pepper? You can find it in some Indian shacks or Indian Supermarkets in England


Method

• Put some pasta into a pot or pan
• Boil some water and pour it over the pasta, salt the water and turn the heat up to max. 
• While the pasta is cooking
• In a pan, heat up a few sprays of extra virgin olive oil or about a teaspoon-tablespoon of sunflower oil.
• One the oil is hot, stir in the shallots, salt them and let them cook till their colour starts to change.
• If you choose to cook with spinach, cut it irregularly, stir it into the onions and let it wilt a bit
• Stir in he tomato sauce and cook until it starts to reduce.
• Season with salt and African pepper and stir well.
• In small bits, add the pasta to the pan tossing or stirring after each portion added.
• Cook for about a minute seasoning a little more.
• Add about a tablespoon of the Dolmio tomato sauce, stir, turn off the heat
• Serve

Yum!! :)