What to eat, what to cook?

Macaroni Chicken Soup
Basic chicken soup with macaroni that anyone should learn to make! A great boost for the immune system and keeps you warm on a rainy day.

Preparation time: 10 minutes Cooking Time: 2 hours For: 4 people

INGREDIENTS:
· 3 Tablespoon of Alce Nero Organic Apple Cider Vinegar
· 4 cups Alce Nero Macaroni
· 1kg chicken bones
· 8 chicken drumsticks/wings
· 3 stalks celery, sliced thinly
· 1 carrot, sliced
· 3 cloves of garlic, smashed
· 1 onion, sliced thinly
· 2.5 litres of plain water

*Alternatively, you may use readymade chicken stock and add the chicken and vegetables.

DIRECTIONS:
1. Boil the water and add the chicken, chicken bones, celery, onion, carrot, garlic , apple cider vinegar. Bring to boil and reduce heat. Season with salt and pepper. Simmer for about 2 hours.
2. Once done, remove the chicken bones and remove from heat.
3. In a serving bowl, add the macaroni and pour in the warm chicken soup and chicken. Serve while hot.


Cheesy Baked Penne with Eggplant

You only need 4 ingredients – Pasta Sauce, Pasta,Eggplant(or any vegetable) and cheese of your choice!

Preparation time: 5 minutes Cooking Time: 20 minutes For: 4 people

Ingredients
· 1 jar Alce Nero Pasta Sauce with Vegetables
· 4 cup Alce Nero Penne
· 1 Eggplant, sliced thinly
· 1 cup grated mozzarella cheese, for sauce
· 1 cup grated Cheddar Cheese, for sauce
· 1 cup extra grated mozzarella cheese, for topping

How to Cook
1. Heat oven at 180c
2. Cook pasta as directed and drain. Reserve about ¼ cup of the pasta water.
3. In another pot, pour in the pasta water and the pasta sauce. Let it simmer a little bit.
4. Remove from heat. Add in the pasta, eggplant and all of the cheese. Mix well.
5. In a casserole dish, pour in the the cheesy pasta mix . Add the extra mozzarella cheese on top of the pasta. Bake for 20 minutes until eggplant is fully cooked and cheese melted.



Spaghetti Carbonara
Preparation time: 10 minutes Cooking Time: 15 minutes For: 4 people

· 300g Alce Nero Organic Spaghetti.
· 1 cup grated parmesan cheese for cooking
· 6 beef or turkey bacon, sliced
· 1 cup sliced mushrooms
· 2 eggs
· 1 egg yolk
· 1 tsp Salt
· Black pepper, if desired
· ½ cup parmesan cheese for serving

1. Cook spaghetti with the salt until al dente. Drain but keep one cup of the cooked water.
2. Beat the eggs, black pepper and cheese in a bowl and set aside.
3. In a pan, heat cooking oil with medium heat. Add the beef and mushrooms, fry for about 5 minutes.
4. Reduce the heat to low and add the cooked spaghetti in.
5. Pour in the egg and cheese sauce, quickly mix it with the spaghetti and beef until it is well coated. Make sure it doesn’t become scramble egg. Add one tablespoon of cooked pasta water at a time until you reach the desired consistency of sauce.
6. Remove from heat and serve immediately. Add extra parmesan cheese on top.

Spicy Fusilli with Vegetables
This recipe is simple and suitable for someone who is busy but need a good pick-me-up dish. You may use any vegetables available in your pantry.

Preparation time: 10 minutes Cooking Time: 10 minutes For: 4 people

Ingredients
· 1 Carrot, sliced
· 2 Fresh tomatoes, diced
· 1 red capsicum, diced
· 1 onion, sliced
· 1 jar Alce Nero Pasta Sauce with Chilli
· 4 cups of Alce Nero Fusilli Tricolore
· Cheese (optional)
· Pepper (optional)
·
How to Cook
1. On a pan, drizzle some oil and lightly stirfry the onions and carrots until it softens. Mix in the tomatoes and capsicum.
2. Slowly pour the Alce Nero Pasta Sauce with Chilli and let it simmer until slightly reduced. Season with pepper if desired.
3. Add in the cooked pasta into the sauce and stir well until fully coated.
4. Serve while hot with the carrots and tomatoes. Add cheese on top while sauce is hot if desired.
*You can add other vegetables such as peas, broccoli, mushrooms or whatever is available in your pantry.