The successful Kickstarter crowdfunding campaign for my new book ‘Bill’s Kitchen’ has been so exciting and it’s really got me thinking. 340 people have been interested and generous enough to make this book happen. And working on the full-sized proofs last week made me realize what a beautiful thing it’s going to be. (If you didn’t back the book on Kickstarter you can still pre-order the book at www.billscafes.co.uk/shop and if you pre-order before 31st August you will get a free e-book as well)
It makes me wonder if crowdfunding might be a good way to create a new café. If enough people in a particular town were interested in being involved with a beautiful new café and bakery, then they could back it through a crowd-funding campaign and become in some way part-owners of their town’s best new place. Either literally owners or maybe backers with the right to – perhaps – eat free for a year! I like the idea of a café project that is a kind of partnership between customers and café creators. What do you think?
Anyway, the purpose of all this crowdfunding, in the end, is food. So here’s some crowd-fooding – another delicious and simple recipe taken from Bill’s Kitchen. (I’m currently attempting to starve 1 day a week and today is one of my starving days so looking at this picture is a hard think to do…..)
Holiday pasta bake for many people with roast vegetables and fennel sausages
Most summers we go on holiday with the cousins – a multi-generational get together of up to 20 of us in a house on a hill in France or Italy. It’s blissful. We’ve been doing it since all the (seven) kids were tiny but now we’ve got to the point where they’ll sometimes cook for us and in recent years this (or something like it) has been their dish of choice. It’s rich, comforting and deeply satisfying. It makes a real difference if you can get hold of some Italian-type fennel sausages – the ones in the picture were described by Sainsbury’s as ‘Sicilian style’ and were pretty good.
You could easily make this dish veggie by taking out the mozzarella and sausages and subsitituting 300g puy lentils (cooked weight) and 500g crumbled feta – both added at the point where the dish is assembled before baking.
You can double the quantities here to feed a larger number of people – all you need is a really big bowl to mix in.
Serve with a simple green salad
600g pasta, penne is good
2 tbs olive oil
1 large onion (about 300g), chopped
½ tsp salt
2 cloves garlic, crushed
1 tsp dried oregano
8 fennel sausages or other good sausages (550g), in 2cm chunks
3 x 500g pckts passata
2 medium aubergines (about 550g), diced 2cm
3 tbs olive oil
½ tsp salt
2 red peppers, sliced thickly
2 yellow pepper, sliced thickly
2 tbs olive oil
3 x 150g blobs mozzarella, roughly torn
200g good cheddar, grated
100g parmesan, grated
Pre-heat the oven to 180C (fan). Toss the vegetables, separately, in their olive oil and salt. Roast the aubergines for 30 minutes and the peppers for 25 minutes until both are browning at the edges and quite soft.
In a large wide pan sweat the onions in the olive oil and salt. After a couple of minutes add the crushed garlic, the oregano and continue to cook on a medium heat for about 10 minutes until the onions are soft. Add the chopped sausages and continue to cook for a further 10 minutes, stirring from time to time. Add the passata and bring to the boil. Turn down the heat very low, put a lid on and simmer for a further 30 minutes.
Bring a large pan of water to the boil and salt generously. Put in the pasta and cook for 2 minutes less than the instructions on the packet say (the pasta will cook for a bit longer in the oven). Drain.
In a large bowl, mix the nearly-cooked pasta with the sausage/tomato sauce and the roast peppers and aubergines.
In a very large baking/lasagne dish (say 40 x 30 x 7cm) or two smaller ones, put half the pasta mixture. Then scatter the mozzarella evenly on top. Then put the rest of the pasta mix on top and finish with the mixed grated parmesan and cheddar.
Bake at 160C (fan) for 25-30 minutes until brown on top and hot all the way through. (This assumes you cook it straight away and the constituent parts are still warm. If you allow it to cool completely before final cooking it will take longer to heat through)