You may or may not have put up with me whinging about my lack of oven recently. The oven seems to have miraculously fixed itself for the moment, but while it was out of action, I had to get creative with everything.
I love baking (stating the obvious slightly, I know) because my dinners tend to be baked, not just my desserts! Lasagnes, roasts…I even like to roast most of my vegies that I make into soups. So having no oven was a struggle.
So much so that Menulog took pity on me! To help anyone whose oven isn’t working (or anyone who just can’t be bothered cooking a meal some nights), Menulog are offering one of my readers the chance to win a $25 Menulog voucher.
Winning is easy – make sure you like Baking with Gab on Facebook, then email firstname.lastname@example.org with the subject line “Menulog giveaway: name of takeaway place you want to try.”
If you’re from Sydney, you would pick one of these takeaway places, or search for one closer to home.
And that means you don’t have to cook for one night…yay!
For those of you that can’t wait to win a voucher, I have a speedy dish for you to whip up instead. It’s like a hug in a bowl, perfect for these chilly nights. It has beautiful mellow, buttery notes, which contrast against the zing of the lemon.
Marinated artichokes are a simple way to jazz up a dish that my mother has been making for as long as I can remember – lemon and garlic pasta was a staple at our house, because even the fussiest of eaters couldn’t say no to a bowl of such deliciousness.
Garlic and artichoke conchiglie:
- 1.5L water
- 250g conchiglie
- 100g marinated artichoke hearts
- 1 clove garlic, minced
- 1 tsp time, finely chopped
- 2 tbso butter
- ½ lemon, zest and juice
Pop your water on the stove and bring to a boil. When the water is boiling, pour in your pasta and cook to the instructions on the packet. My pasta took about 12 minutes, which is plenty of time to prepare the artichokes in.
Take a tablespoon or two of the marinade from your artichokes and heat it up in a small saucepan. Use the marinade to sauté your chopped garlic for about a minute.
It should have enough oil in it to act as allow you to sauté your garlic. Turn the heat down to medium and pop the artichokes into the pan, whole, and use the back of a fork to squish them out of shape and split them up slightly. Add the thyme and butter. Mix until the butter is completely melted and allow to cook for about a minute.
Take off the heat and set to one side.
Drain your pasta and pour into a big bowl. Pour the artichoke mixture over the pasta, add the lemon zest and mix thoroughly. Add lemon juice to taste – for me this was about ¾ of the lemon juice that I had, yours may be slightly more or slightly less, depending on how tart your taste buds want it!
*Terms and conditions:
You must follow Baking with Gab on Facebook to be eligible to enter.
This competition is open to Australian readers only.
Only one entry per person is allowed . The winner will be picked at random , no discussion will be entered into regarding the winner chosen.
Competition closes August 17th at 11:59 pm. The winner will be contacted via email before being announced on Facebook. Failure to respond to notification of winning within seven days will result in a new winner being chosen.