Sometimes or someday there a friend want to come over but you have to cook so you have to do something special ok here’s the choices
1) Spaghetti as Italian traditional ,40 min maximum
1 box Fry’s No-Meat Balls
1 bunch fresh basil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 fresh or dried red chill, finely sliced (optional)
2 400 g tinned chopped tomatoes
2 tbsp balsamic vinegar
1 tsp brown sugar
400g dried spaghetti or penne
Here’s how to start :
Heat a large frying pan on a medium heat and add some olive oil. Add onion to the frying pan and stir for around 7 Minutes or until softened and lightly golden.
Then add garlic and chill (optional), and as soon as they start to get some colour add the basil leaves. Add the tomatoes, balsamic vinegar and sugar. Bring to the boil and season to taste.
Heat another large frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8-10 Minutes until golden
Add the No-Meat Balls to the sauce and simmer until the pasta is ready, then remove from the heat.
Add the pasta to the boiling water and cook according to the packet instructions. Saving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan.
Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basil leaves.
2) steak 20 min maximum
Here’s the recipe :
4beef steaks or 2 is about how much you want, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks) 1teaspoon salt. 1/4teaspoon pepper
Here’s how to start :
1 _Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
3) do something sweet such like pancake or a waful with a coffee it’s depend on the time if the guests come by afternoon yes you can make something sweet with a coffee .