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.
- 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
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
Finally made the time to POST!!! I’m feeling quite chuffed about it
This recipe is basically Nigella’s, however, I adapted it slightly. I love her cooking style; its simple and has you drooling just watching her.
I have a few more recipes from her collection that I will copy and let you know how it goes.
It’s a chilli sauce that can be used for anything really, chips, eggs, steak etc. I was thinking of making a pasta dish with it sometime this week.
4 x red peppers
2 x red chillies (I added 3 coz we extra like that)
1 x garlic clove
Zest of 1 lime and 1 tablespoon of the lime juice
80 grams fresh coriander
2 – 3 teaspoons of salt
The recipe calls for groundnut oil (125 ml) or any flavourless oil (vegetable, sunflower…) but I used olive oil because it’s all I had
Nigella’s recipe says to use 290 grams of roasted peppers from a jar which I could not find so I used fresh peppers and roasted them in the oven (150 degrees approx.) with olive oil, salt and pepper. As soon as the skin became wrinkly I removed them from the oven. Once the peppers are cooled down, remove the skins – this is pretty easy.
Once done add the peppers and all the other ingredients in a blender or bowl if you using a hand blender and blitz. I used a blender and while blitzing I added the oil slowly until the texture was almost salsa-like but not as chunky. You can decide how you would like it.
The sauce is REALLY good; you can store it in the fridge for up to 1 week. Also a lovely gift idea.
Have a blessed day further!