Do you ever have one of those recipes that your mum used to make for you when you were little as a quick lunch or snack? The kind that stays with you forever and opens the flood gates of your childhood memories every time you place the first spoonful into your mouth?
I have one - Chicken Noodle - every time I make it for my children I pinch a cheeky spoonful and it pushes me back in time. Each time the chicken flavours and the melted butter start to dance with my taste buds my mind starts to walk back down memory lane to the days when my age contained only single digits.
It was always a Saturday after swimming lessons - I never wanted to go because I was a stubborn, awkward child who just wanted to rebel against everything I had to do - once I was doing it however, I just got on with it. After swimming I would arrive home and my Mum would always have a delicious bowl of chicken noodle prepared for lunch with wedges of bread that were spread with huge dollops of butter that would melt as the bread was dipped into the bowl of steamy hot chicken noodle.
It always tasted good, warmed me up and guaranteed a full tummy afterwards.
It was a recipe passed on to my Mum from a friend of hers whose own Mother had passed it onto her. I will share it with you now, it may have altered somewhat from the original recipe but it is just as tasty all the same.
If you have any favourite recipes that your mum used to make for you as a child, do share them with us and tell us what memories they bring back for you.
My version of chicken noodle.
Ingredients:
teardrop pasta (or any other very small pasta like farfalline)
Chicken stock cubes (I prefer knorr but you can use your own preference)
Water
eggs
butter
Salt
Lots of chunky/rustic wedges of bread with a good spreading of butter
I never use measurements, I adjust accordingly depending on how many I am making for. It is such a simple recipe to make that you can't really go wrong.
Add your stock cubes to a pan of boiling water over a hob as per measurements indicated on the stock cube pack. Increase the quantity of stock cubes and water to increase servings.
Once your stock cubes have dissolved, add the recommended amount of pasta to water ratio as instructed on the pack of pasta. Add a quick shake of salt to the pan.
As your pasta starts to soften, add a knob of butter and a couple of beaten eggs.
Let the whole thing simmer, have a quick taste to make sure all the flavours have fused - then serve with the buttered wedges of bread.
A quick recap: water -> stock cubes -> pasta -> salt -> butter -> eggs -> serve
My lot love it and always ask for it on a cold day.
Ver simple, very quick and full tummies all round.
Don't forget to share your recipes and memories with us :)
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