Xtreme Gourmet: Pasta Mornay Recipe

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Xtreme gourme

So, I thought it would be useful to give you all a sneak peek into one of the recipes of the Xtreme Gourmet cookbook that I reviewed recently.

A good old favourite of mine – and my kids too – is a tried and true favourite in Pasta Mornay.

I’ve never actually made it from scratch before so I was definitely keen to see how it all turned out.

As mentioned in the review, all the recipes featured in the book are designed with hikers and campers in mind.

So, what this means is that all the prep is done at home, with everything separated into Ziplock bags ready to be cooked when you arrive at your campsite.

Xtreme Gourmet

For the purpose of this article, I’ll feature the various ingredients first and then the method second.

I initially chose not to cook this meal in the outdoors for the purpose of seeing how it turned out first.

My plan is to cook it a second time to test out the convenience of having various bags with me for one meal.

And what’s great about the recipes in this book, especially this one, is that all ingredients are inexpensive, easy to find and available in a variety of supermarkets.

It’s important to note that this recipe, and its measurements, are for a one serve meal¬†only. Adjust where you need to if you are cooking for multiple people.

Xtreme Gourmet

Xtreme Gourmet Pasta Mornay Recipe

Bag 1 – Sauce Mix

Milk powder – 2 tablespoons – 20 grams
Plain flour – 1 tablespoon – 14 grams
Grated parmesan – 1 tablespoon – 10 grams
Instant potato mash – 1 tablespoon – 8 grams
Vegetable stock – 0.5 teaspoon – 3 grams
Lemon pepper – 0.5 teaspoon – 2 grams
Dry parsley – 1 teaspoon – 1 gram
Dried onion – 0.25 teaspoon – 1 gram
Dried garlic – 0.25 teaspoon – 1 gram
Ground chilli – to your liking

Bag 2 – Pasta mix
Small shell pasta (or whatever you feel like) – 100 grams
Dried peas – 1 tablespoon – 11 grams

Keep Separate
Tuna pouch – 1 each – 100 grams

Water
0.5 cup for preparation
1-5 cups for cooking

Bag 2 – Vegetarian Option
TVP mince – 0.25 cup – 20 grams

Keep Separate
Sun-dried tomatoes – 3 each (I put more in) – 15 grams

Xtreme GourmetMethod

In a bowl or similar, place the contents of Bag 1 and mix in 1/2 cup of water, stirring to make a consistent paste.

In a pot, boil 1.5 cups of water and add Bag 2, cook for 5-12 minutes.

Then add the contents of Bag 1 and tuna (and sun-dried tomatoes for the vegetarian option) in the pot stirring well. Heat through for about 1-2 minutes, stirring occasionally and serve.

It’s also worth noting that the cooking time of the pasta varies depending on the type. It’s recommended to use pasta with a short cooking time.

Not only did this recipe go down an absolute treat with me, but my kids couldn’t get enough of it.

It wasn’t as heavy as some of the other pasta mornays I’ve had previously and I reckon the sun-dried tomatoes really make the dish.

And to celebrate the review of the Xtreme Gourmet book, and this recipe, I’ll now be stocking it in the online store to purchase.

It’s now available in both hard copy here and PDF download here.

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