Chicken Pad Thai

I have perfected Pad Thai. Now before you turn way from what you think is some empty claim, hear me out.

Pad Thai was something I thought you just threw together. Much like any other stirfry. Nothing to it, right? Fry a few things, add some sauce, mix with noodles. Oh but there's so much more to a good Pad Thai! Let me be clear about it though - It.Is.Not.Difficult. Or time-consuming. Or even complicated. But there's a certain order to a proper Pad Thai. You're aiming for the perfect mix of crunchy sprouts and nuts, succulent chicken, fresh green herbs and saucy, glistening noodles. For you to sluuuuurp up.

For this recipe you have to be quick. This is not the time for a leisurely glass of wine and an occasional peek into the pot to see how things are doing. The entire thing will come together in about twenty minutes. And this is one time that you absolutely must have everything ready prepped beforehand. No compromises. I like to pretend that I'm a celebrity chef on television, so it feels less food-geeky.

The verdict? I think I have a new favourite meal. As for TheHusband? He likes the flavour, but "The noodles have a weird texture". Eh, what does he know. I think the pictures speak for themselves on this one!

I'm submitting this to Weekend Herb Blogging #226, hosted by Erbe in Cucina (Cooking with Herbs).

Chicken Pad Thai

Adapted from Chez Pim

Makes 2 generous servings

1 1/2 tbsp (22.5 ml) sunflower oil

2 boneless skinless chicken breasts (approx 250g), thinly sliced into strips

2 small carrots, julienned

100g rice vermicelli noodles 

1/2 cup Pad Thai sauce*

a handful (approx 40g) beansprouts

1 egg

2 tbsp roasted and salted peanuts, roughly crushed using pestle & mortar

a handful fresh chives, snipped into pieces

a handful fresh coriander (cilantro)

1. Heat 1 tablespoon oil over high heat in a large wok. 

2. Add chicken and cook briefly, stirring vigorously, until just starting to brown.

3. Meanwhile set your noodles in a bowl of warm water to soak. The noodles should just start to become pliable and lose their crispness, but should not be soft before you add it to the wok.

4. Add carrots to the wok and again cook briefly, stirring all the time to keep the food moving, until carrots starts to soften slightly - note it should still be mostly crisp!

5. Now add your (not entirely soft) noodles to the wok, along with the remainder of the oil, stir briefly to coat with oil, then add sauce and stir, cooking for a few minutes until the noodles are cooked. This shouldn't take more than 2 - 3 minutes. Add beansprouts as well during this time.

6. Move the noodles up to the sides of the wok and crack an egg into the bottom of the wok. Leave to solidify slightly for approx 30 seconds, then stir the egg so that it scrambles and cooks through. This will take another 1 - 2 minutes. The egg should still be slightly soft and not cooked dry.

7. Stir again to mix the egg into the noodles, then add peanuts, chives and coriander. Stir everything one last time to combine, then serve at once, accompanied by lemon wedges and little bowls of soy sauce, chillies, peanuts and coriander.

*You can make your own Pad Thai sauce using a combination of fish sauce, palm sugar, tamarind pulp and chillies or cheat and use store bought.

PS: Do check out Chez Pim's post on Pad Thai for beginners - she does a great job of explaining the whole process in great detail.

Nutritional info (per serving): Calories 563.5, Total fat 24.4 g, Saturated fat 3.3 g, Polyunsaturated fat 11.1 g, Monounsaturated fat 6.2 g, Cholesterol 178.8 mg, Sodium 1,029.6 mg, Potassium 540.0 mg, Total carbohydrate 47.1 g, Dietary fiber 2.8 g, Sugars 28.4 g, Protein 35.6 g

Good source of: Vitamin A 196.4 %, Niacin 78.1 %, Selenium 47.5 %, Vitamin B6 41.3 %, Vitamin E 41.2 %, Phosphorus 34.9 %

Stuffed Aubergines on Tomato Sauce Tagliatelle

Say you need to impress the future in-laws with your cooking skills.

"My what?" "I don't have those."

Of course you do. Or at least you can pretend that you do. *Cue sneaky smile.* Trust me on this one, when you place this dish in front of the in-laws they'll think you're the next Nigella. Or Jamie. Or {insert name of your favourite celebrity chef here}. Even though you just mixed a few things together out of some packets and tins. Your secret's safe with me. Leaving you free to go forth and multiply schmooze.  

Oh! And don't forget to buy a bottle of good wine. It tends to smooth over those awkward moments. Another one you can trust me on.

Stuffed Aubergines on Fresh Tomato Tagliatelle

Serves 4

2 medium aubergines

salt & pepper to taste

150g low fat chunky cottage cheese
3 tbsp red pepper chutney

10 almonds, chopped
250g fresh tagliatelle

1/2 cup tinned italian tomatoes, chopped

2 tbsp tomato paste

fresh coriander or parsley, chopped (optional)

1. Cut aubergine in half, salt lightly and steam in a bamboo or conventional steamer until soft. Scoop the inner flesh out, leaving a rim around the edges in tact. 

2. Mix the scooped out aubergine flesh with cottage cheese and chutney, season to taste and scoop back into the aubergine shells. 

3. Place aubergine halves on a baking tray and grill in the oven for 5 - 10 minutes or until golden brown. 

4. Meanwhile, cook the tagliatelle until al dente (5 - 7 minutes). Warm tinned tomatoes in a small pan and mix with tomato paste. Drain the pasta, then toss with the tomato sauce.

5. Divide the pasta between two serving plates, place half an aubergine on top of each serving of pasta and scatter with herbs.

Serve immediately.

Nutritional info (per serving): Calories 376.9 , Total fat 5.1 g, Saturated fat 1.4 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 1.8 g, Cholesterol 3.0 mg, Sodium 261.0 mg, Potassium 788.5 mg, Total carbohydrate 66.2 g, Dietary fiber 9.5 g, Sugars 6.4 g, Protein 17.9 g

Good source of: Manganese 24.0 %, Folate 15.3 % Vitamin B6 15.3 %

Fresh Coriander Pasta Ribbons with Spicy Peanut Sauce

So what do you do with fresh pasta once you've made it and congratulated yourself over and over that you did? This is what I did with mine:**

Fresh Coriander Pasta Ribbons with Spicy Peanut Sauce

Serves 3

1 tsp oil

250g firm tofu, cut into bite-size blocks

1/2 red bellpepper, cut into strips

1/2 green bellpepper, cut into strips

handful of beansprouts

1/2 satay sauce recipe

1/2 - 1 tsp chilli powder

1 tsp soy sauce

fresh pasta ribbons (make half of recipe and use vietnamese coriander in the dough)

2 or 3 kaffir lime leaves

vietnamese coriander, to garnish

1. Fry tofu in oil over medium to high heat until lightly browned on all sides. Add bellpeppers, beansprouts and garlic, fry briefly.

2. Add chilli powder and soy sauce to the satay sauce, then add to the vegetables. Cook for a few minutes until sauce thickens slightly. Veggies should still be crisp.

3. Meanwhile, cook pasta in a big pot of boiling water with kaffir lime leaves added to the pot. It should take about 6 minutes for the pasta to reach al dente stage.

4. Drain pasta, then toss immediately with the tofu and vegetable mix. Garnish with coriander and serve immediately.

Nutritional info (per serving): Calories 533.3, Total fat 29.8 g, Saturated fat 13.3 g, Polyunsaturated fat 5.9 g, Monounsaturated fat 8.0 g, Cholesterol 163.7 mg, Sodium 227.8 mg, Potassium 469.5 mg, Total carbohydrate 57.4 g, Dietary fiber 5.1 g, Sugars 1.7 g, Protein 26.1 g

Good source of: Vitamin C 87.6 %, Selenium 66.0 %, Manganese 64.6 %, Calcium 59.0 %, Thiamin 45.4 %, Folate 41.8 %, Iron 40.6 %,  Vitamin A 36.3 %, Riboflavin 34.7 %,

*Easily adapted for vegans by using egg-free pasta.

** I probably don't even need to tell you how yummy it was, right?

Fresh (homemade) pasta ribbons with herbs

Don't you just hate it when work gets in the way of your extra-curricular activities? That is the fate that I've been battling for the past week or so. Work work work, with little time for blogging. But the deadline has gone, the load has lightened and I'm back to blogging with a bang!


 

Now I'm not a big pasta person. Sure I like it (of that there's plenty evidence on this blog), but I generally only make it about once every two weeks or so. Mostly because it's a quick, easy & satisfying meal. And it generally pleases all palates. Not necessarily because I can't get enough of the pasta taste.

But dear readers, I have come to my senses. Or more accurately, homemade pasta has brought me to my knees.

To call this by the same name as the mass produced noodles that masquerade as the real thing, should be classified as an offense. For this is in another category all together. It is soft and chewy all at the same time, with an amazing mouthfeel. The texture is something I cannot describe to you, except to say that it's satisfyingly filling and almost "meaty". Without being dense in any way. If that makes any sense.

I fear sense has left me upon meeting with the real thing though... Currently my thoughts are consumed with only one question: "Please sir, can I have some more?"

Fresh (homemade) pasta ribbons with herbs

Source: Raccoon  & Lobster

Serves 6 - 8

4 large eggs

3 cups all-purpose flour

1 ttbsp olive oil

a handful fresh herbs of your choice, chopped (I used vietnamese coriander)

½ teaspoon salt

water as needed (I used about 1/4 cup)

1. Combine eggs, flour, oil, herbs and salt with just enough water to allow everything to come together in a ball. Gently knead until the dough is smooth and elastic, adding extra water or flour if necessary.

2. Cover with clingfilm and let rest for 20 - 30 minutes. Divide dough into four roughly equal pieces, then roll each piece out very thinly using a rolling pin. Cut into long ribbons using a pizza cutter. (Alternatively use a pasta machine).

3. Hang noodles up to dry slightly (5 - 10 minutes), then cook as you normally would, bearing in mind the fresh pasta will only take about 6 minutes to cook. Alternatively, dry longer until crisp, then remove and keep in airtight containers.

Nutritional info (per serving, based on 6 servings): Calories 302.7, Total fat 6.8 g, Saturated fat 1.8 g, Polyunsaturated fat 0.9 g, Monounsaturated fat 3.1 g, Cholesterol 143.3 mg, Sodium 47.7 mg, Potassium 107.4 mg, Total carbohydrate 48.1 g, Dietary fiber 1.7 g, Sugars 0.2 g, Protein 10.6 g

Good source of: Selenium 44.9 %, Thiamin 34.1 %, Folate 32.5 %, Riboflavin 28.1 %, Iron 18.8 %

Tuna & Coriander Pesto Pasta Salad

Let me tell you I am feeling the burn! My arms have officially taken up arms against me. At least, that's what it feels like. This of course is the result of my first two exercise sessions of the year (and indeed the first in a couple of months) that I so valiantly embarked on earlier this week. Don't get me wrong, normally I *like* feeling the burn. Odd? Perhaps, but it gives me a strange satisfaction and of course also warrants me having a smug smile on my face for a few days. But this? This is insanity!


 

Anywhoo, this isn't really about my lack of fitness though. This is about sprucing up old standbys to give them a delicious new lease on life. Kinda like my (semi-in-hiding) muscles...

Pesto Pasta Salad is one of those firm favourites that is easy to whip up and darn tasty to boot. But I think it could do with a little makeover for 2010. What do you think?

It's still pasta, still quick and super easy to make, but the normal basil pesto has been substituted with coriander pesto and I've chosen tuna and sweetcorn to pair up with the flavours. The end result is superb, if I do say so myself. Do add the fresh coriander at the end as well - it really brightens up the meal and just adds that extra layer of flavour that'll keep you going back for more.

Tuna & Coriander Pesto Pasta Salad

Serves 4 - 6

300g fusilli (or other short pasta)

2 tins (170g each) tuna in brine, drained

2 ears sweetcorn, cooked and kernels removed from cob*

1/4 cup coriander pesto

1/2 cup plain lowfat yoghurt

salt & freshly ground pepper to taste

a big handful of fresh coriander, roughly chopped

1. Cook pasta in a big pot of salted water until al dente. Drain pasta and allow to cool slightly.

2. Add tuna, sweetcorn, pesto and yoghurt. Mix well and add salt and pepper to taste. Lastly, add the chopped coriander, toss lightly to combine and serve immediately.

*Can be substituted with a tin of drained sweetcorn kernels.

Note: Keeps for a few days in the fridge, but you will need to add a little water to loosen the pasta before serving.

Nutritional info (per serving): Calories 244.1 , Total fat 6.9 g, Saturated fat 1.7 g, Polyunsaturated fat 0.4 g, Monounsaturated fat 0.2 g, Cholesterol 42.3 mg, Sodium 321.3 mg, Potassium 212.9 mg, Total carbohydrate 24.0 g, Dietary fiber 2.3 g, Sugars 4.1 g, Protein 20.6 g

Good source of: Selenium 65.1 %, Niacin 40.7 %, Vitamin B12 29.6 %, Vitamin B6 11.1 %, Folate 10.3 %

Fusilli with Green Velvet Sauce

Do you detect the recurring theme here? Quick and easy meals invariably call for pasta at casa del Creative Pot and it seems that peas are a regular partner in crime. The reason for this is simple - peas are one of the only frozen veggies I have available, so when there's nothing else in the fridge, the humble pea leaps forward with both feet and demands that it be given centre stage.




Okay, maybe that's not quite how it goes, but I'm sure you get the idea. I got the idea for this pasta sauce in a Woolworths Taste magazine (I *think*) - they originally combined peas in a blender with some creamy bulgarian yogurt to make a delicious pasta sauce. I've since adapted it to included buttermilk instead of yogurt, and adding browned button mushrooms on top (which, incidentally is a delicious combo).

I didn't have any dairy products on hand this time though and seeing as we're on the end-of-the-month-salticrax (my fellow South-Africans will know exactly what I mean), I had to make do with what we had on hand - olives, capers and a few babymarrows. Oh, and a splash of wine. 'Cause wine makes everything better (that's a little something for future reference, just so you know). I unwittingly ended up with a vegan dish. Which was incidentally also pretty damn tasty. Don't be tempted to leave out the capers or olives - the peas need a bit of a kick in the behind to liven them up.

Fusilli with Green Velvet Sauce

Serves 4

250g fusilli (pasta screws)

1 tbsp olive oil

4 babymarrows, sliced

1 cup of frozen peas

1 tsp minced garlic

1/3 cup white wine

salt & pepper to taste

1 tbsp lemon juice

16 black olives, halved

2 tablespoons capers

1. Cook pasta until al dente in a big pot of boiling salted water. Toss with olive oil and set aside.

2. Cook babymarrows, peas and garlic in a little bit of water over medium heat for a few minutes or until babymarrows are soft. Transfer to a blender and blitz to a velvety green puree.

3. Return puree to saucepan, add wine and lemon juice and season to taste. Cook for a few minutes or until wine gets absorbed and sauce thickens slightly.

4. Toss with pasta, adding a little bit of water to loosen (if neccessary). Top with capers and olives and serve immediately.

Nutritional info (per serving): Calories 327.3, Total fat 6.8 g, Saturated fat 1.1 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 4.5 g, Cholesterol 0.0 mg, Sodium 467.5 mg, Potassium 133.4 mg, Total carbohydrate 53.8 g, Dietary fiber 4.2 g, Sugars 4.2 g, Protein 10.4 g

Good source of: Vitamin C 21.5 %

Curried Chicken Noodle Soup

I've been feeling a bit under the weather for the last few days. It started with a scratchy throat on the weekend and progressed into some minor sniffles yesterday. Highly annoying as we're just entering spring - colds should be a thing of the past now! 

Anyway, as everyone knows chicken noodle soup is just the thing to beat the sniffles right out of the door.

Add to that some curry powder to burn those virusses on their way out and you've got a winning team! This was truly a delicious soup, so simple but with so much flavour. Received the thumbs-up from TheHusband as well, although that shouldn't really be such a surprise, chicken lover that he is.

Curried Chicken Noodle Soup

Adapted from Bowl Food

Serves 4

1 tbsp oil

220g skinless chicken breast

1 medium onion, sliced

1 tsp ground ginger

1 tbsp garam masala

1 tsp turmeric

3 cups chicken stock

1 cup water

1 can (400ml) light coconut milk

180g thin dried egg noodles

125g babymarrows

1/3 cup fresh basil, torn

1. Heat the oil in a wok over high heat. Add whole chicken breasts and cook for about 8 minutes, turning once to brown evenly. Chicken should be almost cooked but with a little bit of pink in the middle. (Don't worry we're going to cook it a little bit more later on). Set chicken aside.

2. Fry onion in the same wok over medium heat for another about 5 minutes, or until soft. Add ginger, masala and turmeric, fry another 30 seconds to release the flavours, then add chicken stock and water. Bring to a boil, reduce heat and simmer for 20 minutes.

3. Slice the chicken thinly.

4. Add the coconut milk to the saucepan and simmer for 5 minutes. Now add the noodles, babymarrows and sliced chicken and let cook for another 5 minutes - noodles will be cooked through and babymarrows tender. Chicken should be fully cooked at this stage.

5. Lastly stir in the basil and serve piping-hot.

Nutritional info (per serving): Calories 405.0 , Total fat 14.3  g, Saturated fat 1.5 g, Polyunsaturated fat 2.2 g, Monounsaturated fat 3.9 g, Cholesterol 76.9 mg, Sodium 304.6 mg, Potassium 610.5 mg, Total carbohydrate 41.3 g, Dietary fiber 3.0 g, Sugars 2.9 g, Protein 25.7 g

Good source of: Selenium 57.9 %, Niacin 49.4 %, Manganese 35.3 %, Phosphorus 28.7 %, Vitamin B6 28.4 %, Vitamin C 24.1 %,

Creamy Pea and Salmon Spaghetti

What do you make when you've only got about 10 - minutes to whip something up? The answer is usually pasta, and this is one of the quickest ones I know of. Granted, it's nothing spectacular, but it's simple and tasty. And let's face it, on most weeknights, that's all you want.

Creamy Pea and Salmon Spaghetti

Serves 4

250g dried spaghetti

2 cups fresh/frozen peas

400g tinned salmon

100g pickled cucumber

1 cup buttermilk

1 cup low-fat plain yoghurt

salt & pepper to taste

1/2 tsp dried dill

1 tbsp olive oil

1. Bring a pot of salted water to the boil, add spaghetti and cook 7 - 10 minutes, or until al dente.

2. In a seperate pan, cook the peas for about 4 minutes few minutes, then add salmon, dill pickles, buttermilk and yoghurt. Stir gently to combine, add dill and season with salt & pepper. Cook for about 5 minutes over low heat to allow the flavours to mingle.

3. Drain the pasta, reserving 1/4 cup of the cooking liquid. Drizzle with olive oil and then toss with salmon and peas. Add reserved water to loosen. Serve immediately.

Nutritional info (per serving): Calories 382.6 , Total fat 11.8 g, Saturated fat 2.7 g, Polyunsaturated fat 2.7 g, Monounsaturated fat 4.6 g, Cholesterol 58.7 mg, Sodium 519.9 mg, Potassium 629.1 mg, Total carbohydrate 36.0 g, Dietary fiber 4.4 g, Sugars 9.1 g, Protein 32.0 g

Good source of: Vitamin B12 79.1 %, Selenium 71.1 %, Phosphorus 51.5 %, Niacin 44.5 %, Calcium 35.1 %, Vitamin A 32.4 %, Riboflavin 26.9 %, Folate 26.0 %

Herbed Summer Pasta Bake

 With summer sticking its head around the corner every so often (half the time it's still chilly here in the Western Cape - helloooo it's October already!), I'm feeling like some lighter and more summery fare, but at the same time not quite ready for crisp and crunchy salads. That's when the idea for this pasta bake started taking hold. Summer squash, sundried tomatoes and fusilli smothered in a creamy sauce and baked until crispy on top. Not-quite-summer perfection.


 

Herbed Summer Pasta Bake

Serves 6

250g fusilli

240g (150g drained) marinated sundried tomatoes

250g green pattypans, scliced

250g yellow pattypans, sliced

3 baby leeks, thinly sliced

2 1/2 cups plain yoghurt

2 eggs

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp dried mint

1/2 tsp dried oregano

1/4 cup breadcrumbs

1. Cook pasta for about 7 minutes until just starting to soften. Add pattypans, leeks and roughly torn tomatoes in, including about 2 - 3 tbsp of the marinade it was in.

2. Transfer to a ovenproof casserole dish. In a seperate bowl whisk the eggs and yoghurt together. Add seasonings and herbs, then pour over the pasta, mixing lightly to ensure everything is coated evenly. Scatter with breadcrumbs, then bake at 180C for 30 - 40 minutes. 

Nutritional info (per serving): Calories 320.3, Total fat 6.7 g, Saturated fat 2.1 g, Polyunsaturated fat 1.1 g, Monounsaturated fat 3.0 g, Cholesterol 77.0 mg, Sodium 516.8 mg, Potassium 683.5 mg, Total carbohydrate 49.9  g, Dietary fiber 2.4 g, Sugars 14.6 g, Protein 15.3 g

Good source of: Vitamin A  26.5 %, Vitamin C 21.9 %, Calcium 19.7 %

Spaghetti 'a la Espanola'

Participating in Blazing Hot Wok's Regional Recipes - Spain has got me thinking about the flavours of Spain - sweet bellpeppers, juicy tomatoes, tangy olives. And so, with that in mind, I threw a couple of ingredients together and came up with this pasta dish, which has, what I'd like to think of as a bit of a Spanish flavour.



I might be completely off the beaten track here, but let's indulge me okay? And besides, I can't think of a better name for this one. So Spaghetti 'a la Espanola' it is!

Spaghetti 'a la Espanola'

Serves 4 - 5

1 medium aubergine, chopped into small cubes

1 small greenpepper, chopped into small cubes

1 medium onion, finely diced

1 tbsp olive oil

a dash of salt and a grinding of black pepper

1/2 cup red split lentils

3/4 cup water

1 tin (400g) chopped tomatoes, Spanish style*

1 tsp olive oil

250g extra-lean bacon, finely diced

1 1/2 tsp minced garlic

1 tbsp paprika

1/4 tsp chilli powder

65g pitted green olives, halved

300g spaghetti

*if you don't have this where you live, just use a regular tin of tomatoes and up the other spices

1. Arrange eggplant, greenpepper and onion on a baking tray. Sprinkle with olive oil, salt and pepper and massage through to combine. Place in oven at 180C and bake for 15 minutes. Remove from oven and set aside.

2. Meanwhile, put the lentils into a microwaveable container. Add the tomatoes and a cup of water, mix to combine everything and microwave on high for 20 minutes.

3. Place spaghetti in a pot of boiling salted water and cook for 10 minutes.

4. In a seperate frying pan, heat 1 tsp of oil. Add bacon and fry for about 5 - 6 minutes until browned and crispy. Add garlic, fry for another minute, then add eggplant mixture as well as the lentil mixture. Add enough water to loosen the sauce (1/2 - 1 cup). Add paprika and chilli, as well as the green olives. Cook for about 2 minutes to combine flavours and heat through. Serve, spooned onto the spaghetti.

Nutritional info (per serving): Calories 429.1, Total fat 9.3 g, Saturated fat 1.4 g, Polyunsaturated fat 1.4 g, Monounsaturated fat 3.9 g, Cholesterol 41.6 mg, Sodium 708.6 mg, Potassium 544.8 mg, Total carbohydrates 63.2 g, Dietary fiber 8.1 g, Sugars 1.2 g, Protein 24.2 g, GI 37 (low)

Good source of: Vitamin C 27.3 %, Selenium 19.2 %, Folate 12.9 %, Manganese 12. 6 %

Spaghetti a la Carbonara

One mouthful and I was addicted. I can't believe I'd never had it before Wednesday - of course I'm talking about that silky-smooth-richness that is carbonara sauce.

The venue: Primi Piatti.
The diners: myself, TheHusband and my parents.
The verdict: OhMyGoodnessIHaveBeenMissingOutWhyDidn'tAnyoneTellMeAboutThis?

Of course I had to find a recipe to re-create this classic in my own kitchen. A google search rendered loads of recipes for Carbonara, some using cream (not traditional), some wine (a must), some cooking the eggs slightly, others not at all. Amateur Gourmet's recipe seemed the easiest to follow and posed the least risk of accidentally scrambling your eggs - a horror that befalls many when making Carbonara. I did adapt it slightly - most notably adding spring onions to the mix. Not sure how traditional that is, but that's how I fell in love with them at Primi, so spring onions, in my mind at least, were essential.

So here's how I made mine last night:

Spaghetti a la Carbonara

Serves 2 (people in love with each other & Carbonara)

250g (1/2 lb) spaghetti
1 tbsp olive oil
125g (4 oz) bacon, chopped
1 tsp minced garlic
1 cup dry white wine
4 spring onions, chopped
2 eggs, at room temperature
50g (about 1/3 cup) grated parmesan cheese
salt & freshly ground black pepper to taste
a handful of French chives

1. Bring salted water to the boil in a medium-sized pot. Add spaghetti, lower heat and simmer for 8 - 10 minutes, until cooked to your liking.
2. In a seperate frying pan, cook bacon over high heat in the olive oil until crispy. This should take about 3 - 5 minutes. Add garlic and cook for just a minute more to release the flavours, then immediately add 1/2 cup of white wine. Cook over medium-high heat until all the liquid has evaporated (another about 5 minutes).
3. Add the spring onions to the bacon, together with the rest of the white wine (1/2 cup). Lower heat and simmer until most of the liquid has evaporated.
4. Meanwhile, break the eggs into a big bowl, whisk lightly. Add parmesan and whisk again to combine.
5. By this time both the bacon and spaghetti should be done. Working quickly, drain your spaghetti (but reserve about 1/2 cup of the cooking liquid) and immediately add to the eggs. Stir fast for a minute or two until the sauce thickens. Add bacon as well as the reserved cooking liquid to loosen the pasta. Snip a handful of french chives into the pasta, season with a little bit of salt and lots of black pepper and serve immediately.

Prepare to become addicted...

Nutritional info (Per Serving) : Calories 844.4 Total Fat 26.7 g Saturated Fat 9.3 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 11.8 g Cholesterol 323.0 mg Sodium 1,279.5 mg Potassium 500.1 mg Total Carbohydrate 100.6 g Dietary Fiber 3.1 g Sugars 0.0 g Protein 46.3 g

Good source of: Selenium 76.0 %, Calcium 38.5 %, Phosphorus 38.5 %, Riboflavin 32.3 %, Folate 30.0 %, Thiamin 20.5 %

Spaghetti a la Carbonara

One mouthful and I was addicted. I can't believe I'd never had it before Wednesday - of course I'm talking about that silky-smooth-richness that is carbonara sauce.

The venue: Primi Piatti.
The diners: myself, TheHusband and my parents.
The verdict: OhMyGoodnessIHaveBeenMissingOutWhyDidn'tAnyoneTellMeAboutThis?

Of course I had to find a recipe to re-create this classic in my own kitchen. A google search rendered loads of recipes for Carbonara, some using cream (not traditional), some wine (a must), some cooking the eggs slightly, others not at all. Amateur Gourmet's recipe seemed the easiest to follow and posed the least risk of accidentally scrambling your eggs - a horror that befalls many when making Carbonara. I did adapt it slightly - most notably adding spring onions to the mix. Not sure how traditional that is, but that's how I fell in love with them at Primi, so spring onions, in my mind at least, were essential.

So here's how I made mine last night:

Serves 2 (people in love with each other & Carbonara)

250g (1/2 lb) spaghetti
1 tbsp olive oil
125g (4 oz) bacon, chopped
1 tsp minced garlic
1 cup dry white wine
4 spring onions, chopped
2 eggs, at room temperature
50g (about 1/3 cup) grated parmesan cheese
salt & freshly ground black pepper to taste
a handful of French chives

1. Bring salted water to the boil in a medium-sized pot. Add spaghetti, lower heat and simmer for 8 - 10 minutes, until cooked to your liking.
2. In a seperate frying pan, cook bacon over high heat in the olive oil until crispy. This should take about 3 - 5 minutes. Add garlic and cook for just a minute more to release the flavours, then immediately add 1/2 cup of white wine. Cook over medium-high heat until all the liquid has evaporated (another about 5 minutes).
3. Add the spring onions to the bacon, together with the rest of the white wine (1/2 cup). Lower heat and simmer until most of the liquid has evaporated.
4. Meanwhile, break the eggs into a big bowl, whisk lightly. Add parmesan and whisk again to combine.
5. By this time both the bacon and spaghetti should be done. Working quickly, drain your spaghetti (but reserve about 1/2 cup of the cooking liquid) and immediately add to the eggs. Stir fast for a minute or two until the sauce thickens. Add bacon as well as the reserved cooking liquid to loosen the pasta. Snip a handful of french chives into the pasta, season with a little bit of salt and lots of black pepper and serve immediately.

Prepare to become addicted...

Nutritional info (Per Serving) : Calories 844.4 Total Fat 26.7 g Saturated Fat 9.3 g Polyunsaturated Fat 2.8 g Monounsaturated Fat 11.8 g Cholesterol 323.0 mg Sodium 1,279.5 mg Potassium 500.1 mg Total Carbohydrate 100.6 g Dietary Fiber 3.1 g Sugars 0.0 g Protein 46.3 g

Pasta deliciousness

A bit of food porn - I took this pic of a supper I made a while ago, but for the life of me can't remember what I put in it... Does look good though!

Pasta deliciousness

A bit of food porn - I took this pic of a supper I made a while ago, but for the life of me can't remember what I put in it... Does look good though!

Californian Pasta Salad

Got this recipe from food24.com and I must say it was quite yummy (not to mention super quick to make). I made a few minor adjustments, although next time I will quickly saute the spring onions as well - I find their raw flavour a bit harsh.

Californian Pasta Salad

500 g fusilli, cooked

15 ml olive oil

2 teaspoons crushed garlic

1 greenpepper, sliced

1 bunch spring onions, sliced

125 g sun-dried tomatoes, soaked in hot water for about 10 minutes, then drained & halved

a handful pecannuts

1 bunch fresh basil, chopped

65 ml freshly grated Parmesan cheese

olive oil & balsamic vinegar

salt and milled pepper

1.Toss garlic, greenpeppers, spring onions, tomatoes and nuts with the cooked pasta.

2. Sprinkle with parmesan & basil and drizzle oil & balsamic over just before serving. Season to taste & serve at room temperature.

Californian Pasta Salad

Got this recipe from food24.com and I must say it was quite yummy (not to mention super quick to make). I made a few minor adjustments, although next time I will quickly saute the spring onions as well - I find their raw flavour a bit harsh.

500 g fusilli, cooked
15 ml olive oil
2 teaspoons crushed garlic
1 greenpepper, sliced
1 bunch spring onions, sliced
125 g sun-dried tomatoes, soaked in hot water for about 10 minutes, then drained & halved
a handful pecannuts
1 bunch fresh basil, chopped
65 ml freshly grated Parmesan cheese
olive oil & balsamic vinegar
salt and milled pepper

1.Toss garlic, greenpeppers, spring onions, tomatoes and nuts with the cooked pasta.
2. Sprinkle with parmesan & basil and drizzle oil & balsamic over just before serving. Season to taste & serve at room temperature.

Orzo with Feta, Cherry Tomatoes & Dill

This is proof that the simplest ingredients can taste absolutely amazing if you just give them a chance. I will definitely be making this again & again. I've since tried it with spaghetti as well, but it just didn't have the same effect. The orzo is a must for this one.

Orzo with Feta, Cherry Tomatoes & Dill
Adapted from Epicurious

Serves 4 (as main) or 6 (as side-dish)

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
2 tbsp balsamic vinegar
a pinch of sugar
1 cup orzo
a dash of balsamic vinegar
1/2 cup crumbled feta
salt & freshly ground black pepper

1. Toss together oil, tomatoes, dill, balsamic vinegar, sugar, salt and pepper in a large serving bowl. Let the flavours mingle while the pasta is being cooked.
2. Meanwhile, cook orzo in a pot of boiling salted water until al dente
3. Drain orzo and toss with tomato mixture. Add feta and toss again. Serve at room temperature.

Orzo with Feta, Cherry Tomatoes & Dill

Thanks Epicurious for this awesome recipe! It really is proof that the simplest ingredients can taste absolutely amazing if you just give them a chance. I will definitely be making this again & again. I've since tried it with spaghetti as well, but it just didn't have the same effect. The orzo is a must for this one.

Serves 4 (as main) or 6 (as side-dish)

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
2 tbsp balsamic vinegar
a pinch of sugar
1 cup orzo
a dash of balsamic vinegar
1/2 cup crumbled feta
salt & freshly ground black pepper

1. Toss together oil, tomatoes, dill, balsamic vinegar, sugar, salt and pepper in a large serving bowl. Let the flavours mingle while the pasta is being cooked.
2. Meanwhile, cook orzo in a pot of boiling salted water until al dente
3. Drain orzo and toss with tomato mixture. Add feta and toss again. Serve at room temperature.

Broccoli & Butternut Pasta Bake

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Comfort food at it's best! This was another one of those clearing-out the fridge affairs, coupled with my guilt at not often eating broccoli often enough, even though I know I should. It's not that I hate it, it's just that there are so many other less.... boring vegetables around. Like aubergine and sugar-snap peas and cherry tomatoes and... 


Well, before I get carried away, and without further ado, the recipe:

Broccoli & Butternut Pasta Bake

Serves 6

1/2 onion, chopped
1 teaspoon garlic
1 small head of broccoli (you can go half-half with cauliflower), broken into bite-size florets
1/2 butternut, cut into cubes
a handful of black olives, quartered
250g short pasta shapes, cooked until al dente
3 tbsps cakeflour
2 tbsps butter
2 cups milk
1 cup grated cheddar cheese
salt and pepper, to taste

1. Saute onion in a bit of oil for a few minutes, until just soft. Add broccoli, saute until JUST soft (remember it's still going to be baked in the oven).
2. Cook the butternut pieces as well (you can either steam it, or just pop it in the microwave)
3. Mix the pasta, broccoli, butternut, onions & olives together in a large ovenproof dish and season to taste with salt and pepper.
4. Now make the cheese sauce - melt the butter in the microwave (or on the stove, the sauce will just take a bit longer to make), stir in the flour and gradually add the milk, stirring so no lumps form. Return to the microwave in 2 minute increments, reducing to 1 minute increments as the mixture thickens. Stir before returning to the microwave each time. When the sauce is nice and thick (after about 5 or so bouts in the microwave), add a half a cup of the cheese as well as some salt and pepper to taste (keeping in mind the cheese is already salty).
5. Pour the cheese sauce over the pasta mixture in the oven dish, mix lightly to coat with the sauce. Sprinkle the rest of the cheese over the top, place in 180C oven for 30 minutes until golden. Freezes very well.

Broccoli & Butternut Pasta Bake

Comfort food at it's best! This was another one of those clearing-out the fridge affairs, coupled with my guilt at not often eating broccoli often enough, even though I know I should. It's not that I hate it, it's just that there are so many other less.... boring vegetables around. Like aubergine and sugar-snap peas and cherry tomatoes and... Well, before I get carried away, and without further ado, the recipe:

Serves 6

1/2 onion, chopped
1 teaspoon garlic
1 small head of broccoli (you can go half-half with cauliflower), broken into bite-size florets
1/2 butternut, cut into cubes
a handful of black olives, quartered
250g short pasta shapes, cooked until al dente
3 tbsps cakeflour
2 tbsps butter
2 cups milk
1 cup grated cheddar cheese
salt & pepper, to taste

1. Saute onion in a bit of oil for a few minutes, until just soft. Add broccoli, saute until JUST soft (remember it's still going to be baked in the oven).
2. Cook the butternut pieces as well (you can either steam it, or just pop it in the microwave)
3. Mix the pasta, broccoli, butternut, onions & olives together in a large ovenproof dish and season to taste with salt & pepper.
4. Now make the cheese sauce - melt the butter in the microwave (or on the stove, the sauce will just take a bit longer to make), stir in the flour and gradually add the milk, stirring so no lumps form. Return to the microwave in 2 minute increments, reducing to 1 minute increments as the mixture thickens. Stir before returning to the microwave each time. When the sauce is nice and thick (after about 5 or so bouts in the microwave), add a half a cup of the cheese as well as some salt & pepper to taste (keeping in mind the cheese is already salty).
5. Pour the cheese sauce over the pasta mixture in the oven dish, mix lightly to coat with the sauce. Sprinkle the rest of the cheese over the top, place in 180C oven for 30 minutes until golden. Freezes very well.