Penne with Celery Sauce – How to use up a big bunch of Celery

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We buy celery very often. It is reasonable and often on sale. It can be eaten raw and is good in any cooking. It is just, especially with 2 of us in the household, sometimes it is difficult to use up a big bunch of celery while it is still fresh.

The other day, I was looking in the fridge and thinking what I can do with this “better to eat now” celery. A new idea came to me when our manager took us for lunch. One entrée we were sharing was “chilli octopus with CELERY PUREE”. I thought this is it!

While the sauce features celery’s flavour,  garlic + chilli + parmesan cheese bring richness and funkiness to the sauce. I add bacon because I think the smokiness makes a good contrast to the celery’s freshness, however if you are after vegetarian option, it can be removed.

Ingredients: Serving for 2-3 people

For Celery Sauce

3 Celery Stalks including leaves – roughly chopped

3 cloves of Garlic

300ml Water

A good pinch of Salt

A pinch of Black Pepper

50g Parmesan Cheese

For Pasta

250g Penne

3 slices of Bacon – roughly chopped

½ Onion – finely chopped

1 clove of Garlic – finely chopped

1 Red Chilli – finely chopped

Method:

  1. Firstly make celery sauce. Place celery stalks, garlic and water in a pan and cook them until the celery stalks become soft. This will take about 20-30 minutes.
  2. Once the celery stalks are soft, remove the pan from the heat. Blend and mash them with a hand blender or food processor until it becomes smooth. Once it becomes smooth, add parmesan cheese and combine with it. Season the sauce with salt and pepper. Put aside.
  3. Start cooking pasta as per instructions on the package.
  4. Meanwhile, cook bacon in a frying pan over medium/high heat until it becomes crispy. Add onion, garlic and chilli. Cook them for 2-3 minutes. Add the celery sauce into the frying pan. Add a ladle of the pasta cooking liquid (from Method 3), if the sauce becomes too thick.
  5. Add the cooked pasta into the sauce and toss to combine. Serve hot.

 

The Easiest Ever Quiche – Bacon,Cheese and Vegetable

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Tasty Quiche with NO FUSS and MESS! No homemade pastry or frozen pie crust is required. You can add whatever fillings you like.

Ingredients:

Egg Mixture

70g of All-Purpose Flour

4 Eggs

400ml Milk

70g of Cheese – grated (any of your favorite hard cheese. I use Parmesan. )

One or two pinches of Salt

A pinch of Pepper

A pinch of Nutmeg

Filling

5 slices of Short-Cut Bacon – trimmed and sliced into small pieces

1 Carrot – grated

½ Onion – thinly sliced

5 big florets of Broccoli – cut into small pieces

 

Method:

  1. Preheat oven to 180◦C
  2. In a large bowl, whisk the all-purpose flour (instead of sifting).
  3. Add the eggs one by one. Every time you add an egg, whisk and combine it well with the flour.
  4. Add milk. Keep whisking and combine all while you are pouring milk.
  5. Add grated carrot, cheese, salt, pepper, nutmeg, and then combine them together.
  6. Layer broccoli, onion and bacon in a 24cm quiche dish. Pour the egg mixture over the top.
  7. Bake for 40 minutes or until the quiche is set.