Plain can be tasty: pasta tossed with Bovril and butter, a dish not for the faint of weight.
I realise that I don't have any food recipes to blog since it's still CNY and I'm still eating out, at restaurants, friends' and my MIL's. So before all my readers run away, here's the world's simplest way to serve pasta according to my son Ming who cooked it up, literally. All you need is pasta, preferably the ones with a hollow center like macaroni and bucatini, Bovril and the best butter. That would be Lurpak or President butter here but if you can get Kerrygold, which we used to get, that's good too. A cheaper but still good butter is Anchor block butter.
This is a pasta dish for hungry teenagers whose moms are lazy/too busy/ran out of money/all the previous excuses/reasons.
Ming's Pasta
1. Boil your pasta in salted water as usual (and never add oil, it's unecessary and makes the pasta too slippery for the sauce to cling) and to the texture you like. Drain well.
2. When still hot, add lots of butter and Bovril. That's it. A minestrone or tangy seafood tomato soup goes well with it.
This is a pasta dish for hungry teenagers whose moms are lazy/too busy/ran out of money/all the previous excuses/reasons.
Ming's Pasta
1. Boil your pasta in salted water as usual (and never add oil, it's unecessary and makes the pasta too slippery for the sauce to cling) and to the texture you like. Drain well.
2. When still hot, add lots of butter and Bovril. That's it. A minestrone or tangy seafood tomato soup goes well with it.
hehe....
ReplyDeleteI am unfamiliar with Bovril and had to search it out. Still not quite sure what it is, but it sounds like very concentrated beef stock, paste-like perhaps?
ReplyDeleteI am gonna faint, but faint from the pure delight and anticipation of wanting to try out this bovril butter combo!
ReplyDeleteI like it, simple but tasty! I have to search for Bovril in Berlin.
ReplyDeleteMy kids love spaghetti pasta too & I always cook them in soup or stir fry with soy sauce partly becoz it has that Al dente bite that Asian type of noodles don't have. I am sure Ming's pasta is tasty with beefy bovril & smooth butter!
ReplyDeleteYi's mum...
ReplyDeletecan i use marmite instead of bovril? Thanks...chrish
susan: bovril is a very brit thing n i think it's hard to get it in the states. yes, it is concentrated beef stock in liquid form, thick n paste-like.try n wiki it.
ReplyDeletewmw: i've been on a low carb diet for nearly 6 weeks now n this is one thing i'll eat when i reach my weight loss goal. which can be 2 years from now:(
ally: it's a british thing. have smone carry some back from england.
lily: i've not fried pasta with soy sauce. fry it like chinese noodles? i think they'll taste very good.
chrish: hm. marmite has a completely diff taste from bovril but i think if you like marmite, it'll work. i love marmite but haven't tried it this way. tell me if you do.