You have a certain ingenious spaghetti measurer that I discovered when my Sister in Law and Elder brother asked for one for Christmas.
How fancy, eh?!
Anyway, I wanted to come up with a recipe that I could use the extra cooked spaghetti in. While I was home with my family in Wales, last week, my dad and I cooked FAR too much spaghetti which I then packed up into a little Tupperware and brought back to Devon. I did a little 'Googling' and nothing came up with anything really that interesting, a few mentioned a sort of spaghetti bake instead of pasta, if you had spaghetti bolognese the night before, another pasta ish dish would seem kind of boring, or other posts about just generally how to store the cooked spaghetti. One blog that I visited talked about a spaghetti pancake, I liked the way she wrote and the idea, so I thought I would give it a go, perhaps adjusting it to make it a little different.
Me and my boyfriend take it in turns on the weekend mornings to get up and sort breakfast/his morning coffee intake, I do Saturdays (as he works all weekdays) and he does Sundays..... Terribly interesting I'm sure, I digress...... So Saturday morning, I got up and went to the kitchen while my boyfriend thought it was an excellent opportunity go to the living room and play some Xbox. At least he was distracted so I could mess up without him noticing! I got my ingredients out, my mixing bowl, the frying pan and started.
Spaghetti pancake turn quiche thing.
I cracked 4 eggs into my mixing bowl, some salt/pepper and mixed them together. I then added the spaghetti and made sure they were all evenly covered in the egg mixture. I heated up some oil in the frying pan and added the spaghetti/egg mixture, unsurprisingly, it just seemed to stick to the frying pan and I worried I would not be able to get the mixture off if I left it to solidify. I quickly turned the oven on, got an oven dish out and placed the mixture into the dish, got my mixing bowl again and cracked two more eggs into it and added a splash of milk, whisked them and poured the extra egg over the spaghetti. I placed the mixture into the oven for 10 minutes, after which I grated cheese onto and popped back in the oven for a further 10 - 15 minutes to cook right though and for the cheese to turn golden.
We had it for our breakfast, perhaps a little late, but I think it was pretty delicious and simple, also quite filling and versatile for whatever time of day. Think next time I will try it with more ingredients in like bits of chopped tomato, bacon and sausage, maybe with some baked beans on the side to make it more 'English' breakfasty.
Have a go if you find yourself with some left of spaghetti maybe? Enjoy, BryonyRuth xx
Sounds good. I always have the same problem with rice. I wonder if doing the same with rice would work, or if the texture would be too wierd.
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