“Baked Orzo with Mozzarella and Oregano” from “Plenty More”

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We are big fans of orzo. We are big fans of pasta bake. I figured putting them together would mean I’d have an automatic hit on my hands. Unfortunately, it didn’t really work out that way.

To be fair, the family was divided: the adults liked it, the boys were ambivalent about it.

While it wasn’t at all like the baked ziti we love– there wasn’t enough tomato sauce– I still thought the unusual addition of aubergine, carrots and celery made it interesting.

The boys on the other hand, we’re willing to give it the benefit of the doubt. The verdict from both of them was “Meh.”

Would I make it again? Unlikely, given the mixed reception.

If you would like to make this yourself, click through this link to find the recipe in The Guardian, where it originally appeared.

 

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“Baked Orzo with Mozzarella and Oregano” from “Plenty More”

“Pork Loin with Parma Ham & Oregano” and “Spinach baked with Ricotta & Nutmeg” from “Nigellissima””

Anna: I’m sorry we’re eating a bit later than I planned. The crackling took a lot longer than I thought it would.

Judy: But it was delicious and we could nibble on it while we waited for the main course. I have been very careful not to crack my teeth.

Anna: I also have another confession, which is that I’ve screwed up the spinach. In my head I thought we needed marscapone, which I had already. So I’ve had to use it rather than ricotta, which I don’t have. I think it’s going to be very runny.

Judy: I like undercooked eggs.

John: It looks set to me.

Anna: I guess it has set, it just isn’t quite what it should be.

Judy: Well it’s delicious and goes with the pork perfectly. No carbs required!

Anna: This pork is very good isn’t it?

Judy: It’s delicious! The flavours are so fresh. I can tasted the garlic and the oregano. Wonderful! John, you will have to get me this cookbook for my birthday.

“Pork Loin with Parma Ham & Oregano” and “Spinach baked with Ricotta & Nutmeg” from “Nigellissima””