I made a quick decision today. To make a new kind of pasta dish. And i just saw how this was made on TV. So i applied what i thought was right and what was available in my cupboard.
|Mushroom Pasta Dish
1/4 cup Butter
2 cloves garlic sliced diagonally
1 can Champignon Mushrooms sliced
100 g Angel Hair pasta cooked to aldente
Grated Parmesan Cheese
Salt and Pepper to taste
- Cook Pasta as to package direction, till aldente.
- While pasta is cooking, put butter in a pan.
- Add the garlic and mushrooms
- Continue stirring and until mushrooms are fully cooked and garlic is slightly browned.
- Add the pasta and put off the fire.
- Add salt and pepper to taste.
- Transfer to a dish and add grated parmesan cheese
Now you are ready to eat. Its so easy as ABC. Happy Cooking.
By the way, they say that 100 g of pasta is good for 1 person.
This recipe is good for 1 person.
This is a recipe I saw this morning on TV. Thought of putting it here so that i can do it someday.
This is so simple and fast. I got it from Donna Hay – Fast, Fresh and Simple.
6 thinly sliced bacon
1 cup sour cream
2 tablespoon flat fresh parsley leaves
- Preheat oven to 180 degrees Celsius
- Grease a small round pie tins and line with bacon.
- Pour the egg mixture into the tins and bake for25 minutes or until the bacon is crisp and the egg filling is set.
Now you’re ready to eat!
This is a recipe my son would like me to cook. He saw this on http://noelbarnhurst.com/blog/pasta-alla-carbonara/
I will try this soon. But i want to share it with you too!
This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
Recipe courtesy of the Williams-Sonoma Kitchen.
Tonight, i reinvented a new dish for my library of recipes.
I have heard so much about this from my eldest son. So i looked it up in my iPad app – Big Oven.
Here is my revised recipe.Had to revise it because i opted for what’s in my fridge.
Here it goes:
1/2 kilo shrimps, peeled and deviened
1/2 block of butter
1/4 cup of Oilive Oil in Garlic
5 cloves of Garlic chopped
1 small scalion
1/4 cup chopped parsley
2 tbsps white wine
1/4 pack Angels Hair Pasta
Salt and cracked pepper to taste
1. Cook pasta as per package direction.
2. Heat butter and olive oil in a skillet.
3. Add the garlic, scallions and shrimps.
4. When shrimps are pink in color add the parsley and white wine.
5. Cook for a few minutes until alcohol has evaporated. Add salt and pepper as desired.
6. In a separate bowl add a small amount of olive oil to the pasta. Toss and place on a plate.
7. Place the scampi on top and add grated parmesan cheese.
Now enjoy your meal! Simple and easy to make! You’ll love it!
Let me know ifyou like it.