**The Secret to a Delicious Pasta Dish**

Cooking at home is all about having a few great recipes up your sleeve, and today we're going to explore one of the simplest yet most flavorful pasta dishes you can make. The key to this dish is using everyday ingredients and making a few clever substitutions to create something truly special. First, start by making a rich and intense garlic sauce. Simply melt some butter in a pan, add a few cloves of minced garlic, and cook until the garlic is crispy. From there, add in a cup of chicken stock and let it simmer for a few minutes before adding in a couple of tablespoons of cream to enrich the dish.

Next, take a package of lasagna sheets (or any other type of pasta you have on hand) and submerge them in hot water until they're nice and soft. This may seem like an unusual choice for a dish like this, but trust us - it works beautifully. Once your pasta is cooked to perfection, drain it in a colander and add it to the garlic sauce. Stir everything together and let the pasta sit in the sauce for a few minutes to absorb all that delicious flavor.

Now it's time to plate up our beautiful dish. Simply place a spoonful of the pasta mixture onto a plate, followed by a sprinkle of chopped fresh taragon (a delicious herb that pairs perfectly with mushrooms and leeks). To add a touch of crunch and texture, top your pasta with some toasted chipata bread - simply slice a baguette into thick slices, drizzle with olive oil, and toast until crispy.

**The Power of Fritters**

But the real secret to this dish is our sweet corn fritter. By using everyday ingredients like flour, eggs, and milk, we can create something truly special. First, start by mixing together 2 cups of flour, 1/2 teaspoon of baking powder, and a pinch of salt and pepper in a large bowl. Next, add in 1 egg and 4 tablespoons of milk, whisking everything together until you have a smooth and creamy mixture.

Now it's time to add some flavor to our fritter. Simply slice the seeds out of a chili pepper (to reduce the heat), roll it up and slice it into quarters - each quarter should be chopped in half before being added to the mixture. Next, chop up a spring onion and slice off its outside layer, adding it to the mixture for a burst of freshness. Finally, add in 1 cup of corn kernels that have been drained from their can and pat dry with a paper towel.

**The Secret to a Delicious Fritter**

So why do our fritters need to be mixed up 2/3 ingredients and 1/3 binder? The answer lies in the power of balance. When you bite into an exciting fritter, it's like biting into dough - not exactly what you want! By using a combination of ingredients that provide lift, flavor, and texture, we can create something truly special. To achieve this balance, we'll add just 1/3 binder to our mixture, allowing the flavors to shine through.

Now that our fritters are ready to go, it's time to cook them in hot olive oil until they're golden brown and crispy. While they're cooking, prepare a tangy chili yogurt dressing by mixing together some chopped coriander, seedless red chili, and natural yogurt. Finish with a squeeze of fresh lime juice and a sprinkle of more coriander for garnish.

**Putting it All Together**

To assemble our dish, simply slice the fritters in half and serve them alongside your pasta mixture. Drizzle with that delicious chili yogurt dressing and enjoy - the combination is absolutely stunning! With this simple yet flavorful recipe, you can add a new layer of excitement to your cooking repertoire. So next time you're looking for something exciting to make for dinner, give our sweet corn fritter and garlic pasta dish a try. We promise you won't be disappointed!

"WEBVTTKind: captionsLanguage: enkeeping it simple in the kitchen doesn't mean you can't have amazing food that not only looks incredible but tastes fantastic too my first recipe is so easy it removes the stress from cooking and is a pleasure to make chili beef let is wraps cooking should never be a chore the more you cook the more confident you become that way you actually start to enjoy it and that's the key to good cooking have a bit of fun along the way this is minced beef and minced pork the pork needs to sit in there otherwise the beef is going to dry out it's really important to season the minc before you cook it pan nice and hot Touch of olive oil mint in breaking up like that really helps to sort of separate it so we can fry it off with a lot of color with your spoon just go through and start breaking that up the most important thing to remember is mint is made up of cheap Cuts brisket belly short rib so it needs help and frying off the mints for color is so important if this pan wasn't hot your mints is just going to boil put a horrible gray color on there and there's no flavor on your mints taste a little bit tastes delicious it's seasoned beautifully see how crispy it's going take it much further than you ever taken minc before nice and crispy smells incredible and draining it is crucial it keeps the mints nice and crispy and you get rid of that excess fat that's lovely now let's Wipe Out the pan don't wash it low gas now we're going to add texture the mins finally chopped chili ginger garlic and spring onion ions spring onions give the sort of mint a really nice freshness cuz it just gives that crunch nice and thinly now going to fry off the chilies the ginger and the garlic first Sesame Seed Oil teaspoon only in garlic chili ginger in FY that off nicely the sesame seed oil just lifts up the whole flavor tou brown sugar that starts to really caramelize the chili the garlic and the ginger mince in now my fish sauce that gives it the saltiness you can see now why it's so important to get that minc really crispy because nothing's going soggy it's staying really crispy fresh lime that makes the mints fragrant and then lime juice roll it and squeeze that in there incredible I got the salty I've got the heat I've got the sweetness now I've got the acidness as well and then finally my spring onions in right the last minute so I've got crunch in there as well smells amazing literally cook the mince now with sort of 30 Seconds To Go gas off and take it out looks incredible smells so inviting to go with a chili beef I'm making a simple sweet and spicy dipping sauce so everyone can dress the crispy mints to their own taste dipping sauce little teaspoon of the brown sugar soy sauce gives it a nice sort of dark Rich color sesame seed oil a tablespoon and just top that up with a tablespoon of olive oil that stops the sesame seed oil becoming too rich a teaspoon of fish sauce and then a touch of chili the seeds in again I want the heat in that sauce so impressive and amazing showof centerpiece lime juice in in the coriander chop it through once give that little mix up just check the seasoning that's lovely nice and rich now the lettuce I'm going to use baby Jem because it's really nice and durable and sort of quite strong so you just sort of sit these nice trimmed lettuce leaves around now the exciting part to serve take your lettuce up spoon in your Min and then a little touch of dressing just a little drizzle nice and that's the secret of having good easy relaxed food is that you just help yourself food that looks and tastes a million bucks doesn't have to be complex this dish is as fun to cook as it is to eat first get preps chop garlic ginger and chili keeping the seeds for extra kick sliced spring onions chop spring greens and trim a head of broccoli then whisk two eggs prep done stir fry on add a good lug of oil to a hot pan garlic ginger chili next the spring greens and broccoli add water to steam then cooked rice this dish is perfect for using leftover rice make a well add the eggs spring onions and a dash of fish sauce scramble then mix season top with lime and spring onions my fragrant fried rice made simple with Advanced prep and ready in 5 minutes this fantastic fast and simple pasta dish made with everyday ingredients just goes to prove you can eat good food whenever you want really important to put the water on first so you can just have it gently simming away ready for the pasta while the water comes to the boil start the sauce by slicing mushrooms first off fingers one in front two behind up and down then add olive oil to a hot frying pan I want that nice color on the mushrooms off the heat literally 10 seconds and when you toss something really important you get all the ingredients at the end of the pan push down and pull back that noise that that's all water coming out of the mushrooms next finally chop a fat clove of garlic then prepare your leaks just take your knife and go down through the center turn it over and again into quarters so you all that opening up and then just rinse the top of that to get rid of any potential dirt or sand it just breaks up into nice little quarters add all that leak into those mushrooms beautiful and now the secret is to get rid of that water inside the leak as it Cooks down all the water's gone you just set that really nice intense flavor Garlic's going nice and crispy now we're going to add a touch of chicken stock in there M beautiful lasagna sheets just going to drop the sheets in the water lasagna sheets are an unusual choice for a dish like this but they work brilliantly although any type of pasta you've got in the cupboard will do and just twist that pan that stops any pasta actually sticking to the bottom of the pan chicken start to reduce down by half and it's almost did Lays the bottom of the pan basically washed all that wonderful flavor off turn the gas down and add a couple of tablespoons of cream this just enriches the dish bring it back up the bowl and let it simmer for 3 to 4 minutes now the secret of the pasta is just taking it out a little early so you got that nice texture hold up the sheet and just nip it if you can feel your fingers in the center it's ready turn the sauce down and lay these beautiful sheets of lasagna into that that sauce just going to turn the gas off now and let the pasta sit in there and absorb that amazing sauce finish with chopped fresh taragan it's a delicious herb it goes brilliantly well mushrooms and Leakes just let that sit almost sort of Infuse to serve I'm making a quick Bretta by toasting fresh chipata bread two nice slices drizzle that and olive oil little bit of garlic just rub the bread the crust as well crust is what really takes that garlic now pan for the bread little touch of olive oil as it starts to smoke bread in but look at the pasta now it's been stained by that amazing sauce to serve want a nice spoon of my mushrooms leaks and cream then I'll take my pasta just twist it and let it sit on top that Taron has just lifted everything Bread on and that's the beauty about something so simple that can be done in 20 minutes with everyday ingredients a stunning pasta dish adding easy and versatile dishes like this to your repertoire is what cooking at home is all about so you can always make great tasting food at the drop of a hat it's brilliant to have a number of great recipes up your sleeve to rely on and let's be honest we've all got a tin of sweet corn somewhere so I'm going to show how to make the most amazing Fritter first off the mixture take your flour Sie really important to SIV the flour that stops the mixture from having any lumps in there just before you get to the end I want to put half a teaspoon of baking powder the baking powder gives the mixture some lift in and just sip that through Touch of salt and pepper next an egg and about four tablespoons of milk and give that a little whisk now just put a little drizzle of olive oil in there that helps to relax the mixture wh that in make sure we got rid of all those lumps so look I want a nice smooth almost like a cake mixture okay next take the seeds out of a chil to lower the heat roll the chili so give it a really good Shake tap them out slice in half into quarter and each quarter in half and chop through it's really nice quick way of slicing a chili into the mixture spring onion take off that outside layer of the spring onion top and tail slice it in an angle so I've got a bit of texture running through the mixture want that nice crunch in coriander just slice through nice and gently and get that in there next the sweet corn Now drain it from the tin and just Pat it dry so it doesn't make the mixture too wet give that a nice mix you can see now I've got 2/3 ingredients and 1/3 of the mixture to bind it together that's a secret of a good fright so you're you're biting into excitement not sort of dough pan on olive oil in nice and hot got a nice big dessert spoon you there's one nice portion in Space the Fritter evenly around the pan in a clockwise Direction so you always know which one to turn first just with a back of your spoon sort of spread them out a little bit okay pet knife just check you're happy with the color and turn over beautiful now for the chili yogurt dressing the seed and finally chop a red chili and add to a pot of natural yogurt and then some fresh lime finish with chopped coriander coriander in and give that a nice mix up that chili just lifts it the lime gives it that nice tanginess the fritters they smell amazing and with the sauce tastes fantastic that is such a delicious recipe using a tin of sweet cor from your cupboard amazing ekeeping it simple in the kitchen doesn't mean you can't have amazing food that not only looks incredible but tastes fantastic too my first recipe is so easy it removes the stress from cooking and is a pleasure to make chili beef let is wraps cooking should never be a chore the more you cook the more confident you become that way you actually start to enjoy it and that's the key to good cooking have a bit of fun along the way this is minced beef and minced pork the pork needs to sit in there otherwise the beef is going to dry out it's really important to season the minc before you cook it pan nice and hot Touch of olive oil mint in breaking up like that really helps to sort of separate it so we can fry it off with a lot of color with your spoon just go through and start breaking that up the most important thing to remember is mint is made up of cheap Cuts brisket belly short rib so it needs help and frying off the mints for color is so important if this pan wasn't hot your mints is just going to boil put a horrible gray color on there and there's no flavor on your mints taste a little bit tastes delicious it's seasoned beautifully see how crispy it's going take it much further than you ever taken minc before nice and crispy smells incredible and draining it is crucial it keeps the mints nice and crispy and you get rid of that excess fat that's lovely now let's Wipe Out the pan don't wash it low gas now we're going to add texture the mins finally chopped chili ginger garlic and spring onion ions spring onions give the sort of mint a really nice freshness cuz it just gives that crunch nice and thinly now going to fry off the chilies the ginger and the garlic first Sesame Seed Oil teaspoon only in garlic chili ginger in FY that off nicely the sesame seed oil just lifts up the whole flavor tou brown sugar that starts to really caramelize the chili the garlic and the ginger mince in now my fish sauce that gives it the saltiness you can see now why it's so important to get that minc really crispy because nothing's going soggy it's staying really crispy fresh lime that makes the mints fragrant and then lime juice roll it and squeeze that in there incredible I got the salty I've got the heat I've got the sweetness now I've got the acidness as well and then finally my spring onions in right the last minute so I've got crunch in there as well smells amazing literally cook the mince now with sort of 30 Seconds To Go gas off and take it out looks incredible smells so inviting to go with a chili beef I'm making a simple sweet and spicy dipping sauce so everyone can dress the crispy mints to their own taste dipping sauce little teaspoon of the brown sugar soy sauce gives it a nice sort of dark Rich color sesame seed oil a tablespoon and just top that up with a tablespoon of olive oil that stops the sesame seed oil becoming too rich a teaspoon of fish sauce and then a touch of chili the seeds in again I want the heat in that sauce so impressive and amazing showof centerpiece lime juice in in the coriander chop it through once give that little mix up just check the seasoning that's lovely nice and rich now the lettuce I'm going to use baby Jem because it's really nice and durable and sort of quite strong so you just sort of sit these nice trimmed lettuce leaves around now the exciting part to serve take your lettuce up spoon in your Min and then a little touch of dressing just a little drizzle nice and that's the secret of having good easy relaxed food is that you just help yourself food that looks and tastes a million bucks doesn't have to be complex this dish is as fun to cook as it is to eat first get preps chop garlic ginger and chili keeping the seeds for extra kick sliced spring onions chop spring greens and trim a head of broccoli then whisk two eggs prep done stir fry on add a good lug of oil to a hot pan garlic ginger chili next the spring greens and broccoli add water to steam then cooked rice this dish is perfect for using leftover rice make a well add the eggs spring onions and a dash of fish sauce scramble then mix season top with lime and spring onions my fragrant fried rice made simple with Advanced prep and ready in 5 minutes this fantastic fast and simple pasta dish made with everyday ingredients just goes to prove you can eat good food whenever you want really important to put the water on first so you can just have it gently simming away ready for the pasta while the water comes to the boil start the sauce by slicing mushrooms first off fingers one in front two behind up and down then add olive oil to a hot frying pan I want that nice color on the mushrooms off the heat literally 10 seconds and when you toss something really important you get all the ingredients at the end of the pan push down and pull back that noise that that's all water coming out of the mushrooms next finally chop a fat clove of garlic then prepare your leaks just take your knife and go down through the center turn it over and again into quarters so you all that opening up and then just rinse the top of that to get rid of any potential dirt or sand it just breaks up into nice little quarters add all that leak into those mushrooms beautiful and now the secret is to get rid of that water inside the leak as it Cooks down all the water's gone you just set that really nice intense flavor Garlic's going nice and crispy now we're going to add a touch of chicken stock in there M beautiful lasagna sheets just going to drop the sheets in the water lasagna sheets are an unusual choice for a dish like this but they work brilliantly although any type of pasta you've got in the cupboard will do and just twist that pan that stops any pasta actually sticking to the bottom of the pan chicken start to reduce down by half and it's almost did Lays the bottom of the pan basically washed all that wonderful flavor off turn the gas down and add a couple of tablespoons of cream this just enriches the dish bring it back up the bowl and let it simmer for 3 to 4 minutes now the secret of the pasta is just taking it out a little early so you got that nice texture hold up the sheet and just nip it if you can feel your fingers in the center it's ready turn the sauce down and lay these beautiful sheets of lasagna into that that sauce just going to turn the gas off now and let the pasta sit in there and absorb that amazing sauce finish with chopped fresh taragan it's a delicious herb it goes brilliantly well mushrooms and Leakes just let that sit almost sort of Infuse to serve I'm making a quick Bretta by toasting fresh chipata bread two nice slices drizzle that and olive oil little bit of garlic just rub the bread the crust as well crust is what really takes that garlic now pan for the bread little touch of olive oil as it starts to smoke bread in but look at the pasta now it's been stained by that amazing sauce to serve want a nice spoon of my mushrooms leaks and cream then I'll take my pasta just twist it and let it sit on top that Taron has just lifted everything Bread on and that's the beauty about something so simple that can be done in 20 minutes with everyday ingredients a stunning pasta dish adding easy and versatile dishes like this to your repertoire is what cooking at home is all about so you can always make great tasting food at the drop of a hat it's brilliant to have a number of great recipes up your sleeve to rely on and let's be honest we've all got a tin of sweet corn somewhere so I'm going to show how to make the most amazing Fritter first off the mixture take your flour Sie really important to SIV the flour that stops the mixture from having any lumps in there just before you get to the end I want to put half a teaspoon of baking powder the baking powder gives the mixture some lift in and just sip that through Touch of salt and pepper next an egg and about four tablespoons of milk and give that a little whisk now just put a little drizzle of olive oil in there that helps to relax the mixture wh that in make sure we got rid of all those lumps so look I want a nice smooth almost like a cake mixture okay next take the seeds out of a chil to lower the heat roll the chili so give it a really good Shake tap them out slice in half into quarter and each quarter in half and chop through it's really nice quick way of slicing a chili into the mixture spring onion take off that outside layer of the spring onion top and tail slice it in an angle so I've got a bit of texture running through the mixture want that nice crunch in coriander just slice through nice and gently and get that in there next the sweet corn Now drain it from the tin and just Pat it dry so it doesn't make the mixture too wet give that a nice mix you can see now I've got 2/3 ingredients and 1/3 of the mixture to bind it together that's a secret of a good fright so you're you're biting into excitement not sort of dough pan on olive oil in nice and hot got a nice big dessert spoon you there's one nice portion in Space the Fritter evenly around the pan in a clockwise Direction so you always know which one to turn first just with a back of your spoon sort of spread them out a little bit okay pet knife just check you're happy with the color and turn over beautiful now for the chili yogurt dressing the seed and finally chop a red chili and add to a pot of natural yogurt and then some fresh lime finish with chopped coriander coriander in and give that a nice mix up that chili just lifts it the lime gives it that nice tanginess the fritters they smell amazing and with the sauce tastes fantastic that is such a delicious recipe using a tin of sweet cor from your cupboard amazing e\n"