When I am at home, I mostly live off the Good Housekeeping diet. I.E 9/10 meals which I consume come from the magazine.
It it my mums cooking bible, but for good reason- every recipe they publish works perfectly and tastes good. It is her (and now my) go-to source of family meals. It is where my favourite halloumi bean stew was born from.
Mum and dad both work at the hospital for the NHS, this means our dinner conversations often revolve around what has happened there that day, it’s not quite Holby but has it’s moments. It also means they work long hours, so tonight I thought I would sort out tea. Cue, Good Housekeeping for this pasta bake.
I adapted the recipe slightly to include some of my favourite things, and changed the white sauce recipe to my staple one. Speaking of white sauce, once you can make it you can make so many dishes! So it’s worth learning.
You will need:
- 75g butter
- 75g plain flour (always match the quantities of butter and flour)
- 900ml milk
- 1 tsp mustard
- 1/2 teaspoon nutmeg
- pinch of salt and pepper
- 500g pack of your favourite tortellini, or GHK suggests spinach and ricotta
- 150g peas
- 4 freshly chopped chives
- 1 small broccoli tree
- 3 x salmon or white fish fillets, skinned and cut into chunks
- 50g cheddar to top
1) Set the oven to 180 degrees C, gas mark 6.
2) Melt the butter in a heavy bottom pan on medium heat, then stir in the flour. Remove from the heat and start to pour in the milk a little at a time while stirring so it all combines and there are no lumps. Stir in the mustard, nutmeg, salt and pepper.
2) Add the tortellini to the white sauce. I used a 400g pack and made up the rest with regular pasta, I also used scissors to cut the tortellini in half and it worked nicely.
3) Take off the heat and fold in the fish, peas, broccoli and chives before pouring into an ovenproof dish. Top with cheese and bake in the preheated oven for 20 mins or until bubbling and golden.
4) Serve to your hungry, tired family for brownie points!