Two Ingredients Bolognese -Convenimince.

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On Sunday I went to The Wellington Food Show, it was entertaining but there was rather a lot of wine for a food show and me and wine are not friends any more. The best parts were watching chefs in the theatre, having a wonderful lunch from the Origin Gourmet Food Truck  and buying beef from Green Meadows Beef.

Green Meadows are excellent on the social media front and  great to follow on Twitter and you can find them here. I found out about their new product Convenimince through Twitter and I was curious about  the ‘Grass-fed beef mince blended with sautéed onion, red capsicum, garlic & a hint of magic.’ As I bought a 4 choice deal pack at the show I brought a packet home with me.

I have been pondering over what to do with it and after over complicating things I talked myself round to keeping it simple, really simple. I chose to do a two ingredient bolognese and it was very good. I had to fight the urge to cut up and onion or clove or garlic. I felt proud of my achievement as I love to add things. I am pleased I managed it.

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Dinner was delicious and it made a brilliant midweek staple dinner easy. We will certainly be buying Convenimince regularly as the taste was excellent and flavourful .It would make great patties, meatballs and kofta.

All I did tonight was –

Brown the Convenimince in a little olive oil.

Added the tinned tomatoes, I used Wattie’s Crushed and Sieved.

Cook with lid off for 10-15 minutes until liquid has reduced.

Cook for a further 10 minutes with lid on,  stir occasionally.

Serve with pasta of your choice.

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More lunch- I had a taste for this and it came out perfectly, Pasta Salad with Haloumi

This lunch was so easy and so useful for that little bit of pasta in the bottom of the packet. It was also filling, tasty and good for me.

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Pasta for one

Olive oil

Haloumi (I like The Collective Dairy)

Garlic

Spinach

Cherry tomatoes

Cook the pasta until al dente, you want it to be a bit hard still. Drain.

Cut the halloumi into rectangles and brown in a little olive oil in a fry pan.

Remove and drain the cheese on some kitchen roll.

Add a splosh more olive oil to the pan and then some garlic (I used my garlic crusher so it was nice and small)

When you can smell the garlic starting to soften add a handful of cherry tomatoes (0r wedges of larger ones) and a fistful or two or the spinach.

Cook until just warm and the spinach has just started wilting.

Stick the pasta in your container first and top with the frying pan yummy stuff.

I left mine out on the side at work so it didn’t get fridge cold.

I will be having this again tomorrow with three handfuls of spinach.