Mushroom Pasta

Simple, quick and easy. I feel like that’s how I always describe my recipes in these posts. Sorry guys, I really need to widen my vocabulary. Anyways, I thought I had shared this before but I don’t think I have so lets cook some good food!!

You will Need: Dried Porcini mushrooms (I find a bag of these at The Grape Tree 40g), 5 cloves of garlic, 7 chestnut mushrooms, 2 sprigs of basil, a handful of parsley, single cream, soy sauce, BP and Salt, Salted butter, olive oil, parmesan. Oh and Spaghetti.

How to Make:
Firstly, get the dry mushrooms and either in a spice blender or Nutri blend them until they become a powder.
You want to boil water with a sprinkle of salt for the pasta to cook in.
Start cooking the pasta now (put the timer on your phone for 7 mins).
Put that on the stove, in a mini food processor (or you can chop the ingredients yourself) put in the garlic cloves until they are finely chopped; add the garlic to a deep pan with a knob of butter that’s already melting on the heat. Add the chestnut mushrooms to the same food processor until they are finely chopped and into the pan with the garlic.
Sauté for a couple of minutes (they will clump together, it’s okay) add 2 cups (2/3 ladles) of the pasta water.
Lower the heat here, add the black pepper and salt (tsp of each).
Add the powdered mushrooms.
Add the herbs to the food processor with a drizzle of olive oil. They will turn into a paste, add this to the mushroom sauce.
The sauce will thicken, start adding the spaghetti into the sauce with another cup of the pasta water. Stir all the ingredients together.
Drizzle in the single cream around 30ml.
Add 1 tbsp of soy.

Mix it all together and the pasta will not be overcooked because we took it out early. See if it needs more salt or black pepper.

Plating time: Pasta, drizzle some good olive oil (or truffle oil is even better), grated parmesan, and a little bit of finely chopped parsley. This. Is. SO. Good. Please please try it. You can also add a little bit of chilli flakes when you’re adding the spices if you like.

Sorry for the poor quality of pics, but I’m fasting and I didn’t have time to take proper pictures.

The perfect salad for a spring weekend

This is super green and super delicious. I made this spontaneously and randomly it came out perfect. Here is the simple recipe for two people.

For the dressing (Put this all in a blender) :1 ripe avocado, 1 clove of garlic, 1 freshly squeezed lemon juice, a handful of fresh coriander, half a chilli or sprinkle some chilli flakes, 1 tsp of English mustard or American mustard, drizzle your fine olive oil, 1 tsp of black pepper and a sprinkle of salt. AND BLITZ TO A CREAMY PASTE.

I prepped the dressing whilst the pasta was cooking, you can literally use any pasta you have in your cupboard. Also, chop up 1 small red onion, some leafy greens you have in the fridge, open a can of tuna of your choice add all this including the dressing once the pasta has been drained and cooled down. Mix it well to eat or leave in the fridge for later.

And enjoy! You can take this to a picnic, a bbq, a gathering, lunch, after a dip in the sea, it’s so filling and yummy. I hope you make this and like it as much as I did.

The perfect Avocado Pesto Pasta for Spring (Nut free)

This dish is so fresh and yummy. It has such spring vibes. It’s super easy; quick; and minimum dirty dishes.

Serves 2-4 people. Cooking Time 15 mins. Pasta of your choice; I used spaghetti and fuisilli because during this time we can’t find pasta anywhere and this is all I had in the cupboard. If you want to make it vegan use zucchini spaghetti, spinach pasta, or whatever alternative out there for you lovely vegans.

I boil the pasta whilst I’m prepping the sauce. So go ahead and do that.

Sauce ingredients in a blender/chopper: 1 ripe avocado, a bunch of basil, a few sprigs of coriander, 1 lemon juice, a sprinkle of dried tarragon, 5 cloves of garlic, 5 large mushrooms and virgin olive oil (I eye measured this but I would 7 tbsp). BLEND!

1) Strain the pasta but keep some of the boiled water in the pan; add your delicious sauce to the pasta and mix. ADD salt, black pepper and a handful of Parmesan. By now you should switch off the heat and give it a good mix.

You may now serve. The mushrooms is used instead of nuts as it maintains that rich flavour and texture nuts can give & is very ideal alternative for pasta sauce. Please note if you like less garlic then add less and vice versa. If you want lemony go ahead add more or less. This is how I made it for my husband and I and we ate 3 full plates!!!

Hope you like this one, let me know what you think. I hope your staying safe and healthy during this COVID-19 pandemic.

Sheesh Tawook Marinade

This is an all time summer Favourite. But can be eaten in winter too, I mean who makes up these rules except for us!! Gooooo enjoy that marinate guys!! Instead of grilling these baby skewers on a BBQ, shove it in the OVEN!

You can eat this with salad, in a wrap, with rice, grilled veg! It goes with everything. Sheesh Tawook is really popular in the Middle East. It originated in Turkey and spread all the way to the south.

The three key ingredients in the marinade are; garlic, lemon, and yoghurt.

With measurements you add;

half a head of garlic (or more if you love garlic)
1 squeezed lemon
3 tbsp of yoghurt
tsp of salt
2 tbsp of tomato pureé
1 tbsp of Black pepper
a drizzle of olive oil
dried oregano or thyme

I prefer diced chicken breast, but once again in the summer time I add this marinade to chicken legs and thighs.
Mix the marinade into the chicken breasts and cover to put in the fridge for cooking next day.

And there you have it guys. A sheesh tawook marinade. I love making my own homemade garlic sauce to go with this which will just make you lick your fingers after it (also for vegans). That recipe will be posted soon :).