Pasta la Vista

Pasta la Vista

Hey!!! Last week I was ill and housebound, the first day was a nightmare, thought I was dying a slow, agonizing death. The following day was a lot more bearable and I could taste things again.

For lunch I decided to make pasta; Claud is carb conscious so we hardly have pasta for supper. Inspired by Gordon Ramsay I threw together this easy mushroom and leek pasta. I added bacon… of course. The below quantities made enough for about 3 – 4 servings.

Ingredients

  • Spaghetti or any pasta you have in the cupboard
  • Approx. 3 leeks
  • Half a punnet of mixed mushrooms
  • 1 packet bacon
  • Approx. 2 cloves garlic
  • 3/4 cup Chicken Stock
  • ½ cup cream
  • Salt and pepper

mushie

Method

Cook the pasta according to the packet instructions. (Always add pasta to boiling water)

I fried my bacon separately and set aside.

Add some oil to a pan and turn on the heat.

Chop up mushrooms and fry for about 2 – 3 minutes.

Cut leeks lengthwise and rinse, leeks often have sand in between its layers and therefore require a thorough rinse. Once done chop the leeks and add to the mushrooms along with the garlic.

Fry for about 2 – 3 minutes.

Add chicken stock and reduce the mixture by half.

Next add the cream, lower the heat and simmer for 4 – 5 minutes.

Turn off the mixture, strain the pasta and add the bacon and pasta into the sauce to absorb all the flavors.

Season with salt and pepper and SERVE!

PS: For a veggie option, don’t add bacon and use vegetable stock instead

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Weekend Things

Weekend Things

Friday past I was telling friends we need to visit Frankie Fenner Meat Merchants (FFMM) to check out different cuts of meat that are rare to find at the local shops and even more so in the Northern Suburbs. As luck would have it we found ourselves parked right opposite the exact butchery the following day in Woodstock and obviously had to pop inside.

I have been following FFMM for a while on Instagram and am always impressed with their social media posts, the quality of their products and the concept of eating good quality, sustainable meat.

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The butchery assistant, Lee, showed us around, he was very clued up about where each type of meat came from.  The whole idea of FFMM is to provide sustainable, good quality meat, using the whole animal from the trotters to the tenderloin, from beef stock to bacon jam. The prices are understandably higher than our regular super market meat prices, however, not ridiculously so. We picked up some short rib for R 150.00.

We met Adrian, the store manager who is very passionate about what they do at FFMM and could educate us on their mission and objectives. The store is a fully functional butchery (Adrian even has the moustache to go), should you happen to visit during the week you might catch them slaughtering a whole carcass.

After a very educational butchery experience, we moved onto the CBD to walk around a bit and found ourselves stopping at House of H to grab a bite to eat. It was a completely random stop as we were tired of walking and decided the next place we find is where we will be having lunch.

 

It was a brilliant find! If you looking for a trendy, hippie, retro place to have lunch – this is it. We arrived and I immediately noticed the chalkboard which had instructions on how everything works.

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Basically, it’s a DIY restaurant; you get a swipe card when you enter and you can immediately go to the bar to find drinks and order your food at the next station, the barman and waiter staff will swipe your card. Once done you will hand your card to the front desk and your bill will be ready. It was a lovely experience and the staff were exceptionally friendly (this has become so rare nowadays).

They are also planning to have a man-cave rooftop summer vibe which will include a tattoo artist and barber with a DJ – this sounds really entertaining and I’m sure us ladies can get part of the fun too. The food was REALLY tasty, I had a cheeseburger and chips and Claud had 400g ribs and salad (obviously once I saw his ribs I regretted choosing a burger).

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FIRSTS101 FIRST COMPETITION!

FIRSTS101 FIRST COMPETITION!

For those of you who know me, you will know we are always up for a party – especially a house music event; so when I was asked to run this competition, it was right up my alley.

A brand new event – Let it Flow will be launching Sunday, 01 October 2017 at the ever trendy Nomad Bistro and Bar  in Cape Town CBD.

Sunday chill outs and sundowners are always a guaranteed hit and Let it Flow will not disappoint. Bring your family and friends for a day of good music, dancing and awesome vibes.

The line-up includes:
Branny Draai
Chad Wilscott
#KiaJohnson
Mario Rodriques
Sherwin Brydon

Beats will be pumping from 12:00pm – 18:00pm

A fully stocked bar will be available as well as a yummy menu for the munch.

Ticket sales are currently live at Quicket – R 75 each so hurry and get yours NOW!

Aaaaannnnd for my lovely followers… you can stand a chance to win 2 sets of double tickets to ‘Let it Flow’, all you have to do is:

  • Follow Let it Flow on Facebook and Twitter
  • Follow Firsts101 on Facebook and Instagram
  • And lastly share the event on Facebook with the hashtag #LetItFlowSA
  • Winner will be chosen randomly on 22 September 2017!

 

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Brownies

Brownies

A chocolate at ours lasts five minutes and if I’m not quick enough I’ll get none.  Sunday past I decided to make a big batch of chocolate brownies with the hopes of it lasting the week to fulfil our chocolate cravings instead of buying them all the time. I couldn’t have been more WRONG! It’s Tuesday today and I managed to bring the last piece with me to work. Luckily I could share some with friends who came to visit over these 3 days.

The recipe is very easy and I made sure to use good quality chocolate for extra indulgence.

Here goes the recipe:

Ingredients:

  • 1 cup butter
  • 1 slab Lindt chocolate – I used 70% cocoa
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips – I used the milk chocolate chips from Woolworths (BEST)
  • 1 can Nestle caramel treat

 

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Method:

Preheat your oven to 180 degrees Celsius.

Grease your baking tin with butter or cooking spray.

Chop the chocolate slab into bits.

Melt the butter in the microwave and add the chocolate bits stirring continuously for it to melt and combine. Set aside to cool slightly.

Stir the sugar and eggs into the chocolate/butter mixture. Mix in the flour, cocoa powder, and salt. Add the chocolate chips.

Once the mixture is combined, pour into your greased baking tin and bake for about 30 – 35 mins. Use a toothpick to check if it’s ready, it should come out clean-ish. (I’ll take a pic next time)

Allow it to cool completely and then spread the caramel on top. I added some coarse salt on top of some of the slices for a salted caramel option – yum!

 

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Why did the mushroom get invited to the party?

Why did the mushroom get invited to the party?

Coz he’s a FUNGI! (forgive me :-/)

It has been ridiculously cold guys, I don’t know anymore… global warming is real.

I was saying we don’t have autumn and spring anymore, its either crazy hot or freakishly cold. My windscreen was frozen the other day; my FIRST time!

I made mushroom soup last night, it was extremely good, hearty and flippin’ easy…

Soup is too easy to make and you can literally use any vegetable or a combination of vegetables. Claud always brags about my soup, he’s a health nut so enjoys his fruit and veggies (ssshhhh don’t mention the cream)

Ingredients:

  • 500 grams chopped mushrooms –any kind, I used a mixed mushrooms pack
  • 2 chopped leeks
  • 1 chilly (optional)
  • 1 diced onion
  • 2 diced cloves garlic or three or four, you know garlic is always welcome especially with mushrooms
  • 2 stalks of thyme
  • 500ml vegetable stock
  • ½ cup cream
  • Salt + pepper

As an accompaniment to the soup, I reserved some of the fried mushrooms, onions, leeks and garlic, put it between two slices of bread with grated Parmesan and grilled. Was nom nom nom x 10 000.

Parmesan is expensive but I bought it about a month and a half ago so it really lasts a long time which makes it worth it. I’m sure mozzarella will give you the same amount of yumminess but you know me trying to impress you guys!

Method:

In a pot heat, some oil and butter until the butter has melted.

Add onions, leeks, garlic and the chilli and fry until the onions are translucent.

Add mushrooms, and fry for about 10 – 12 minutes, mushrooms release quite a bit of moisture so they take some time.

You can then add the stock and thyme and simmer for about 10 – 15 minutes, stirring occasionally.

Transfer the mixture to a blender and blend until all is combined and there are no more mushroom bits.

If you prefer a chunky soup then you can blend half the mixture and leave some of the chopped mushrooms whole.

Once done, transfer back to the heat and add cream, salt and pepper. Allow the mixture to simmer for another 5 mins and you’re done!

Check the seasoning of the soup and adjust to your liking.

Serve with the mushroom and cheese sandwich. After this meal, their won’t be mushroom for anything else (OK I’m done with these lame jokes)

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PS: I only cook for 2 people but if you have a bigger family add more mushrooms, stock and cream.

PPS: If you know of a way to make this recipe even better, please let me know in the comments below.

Have a super dee duper weekend folks

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