Lemon Chicken Pasta
I love pasta in all it's variations, but recently I've become slightly bored cooking the same 5 pasta dishes I always make. Plus the first few days of sunshine have graced us and I was looking to make something nice and light for dinner. That's when I stumbled across this really easy and delicious pasta dish.
21 Apr 2013 in Light Meals, Pasta, by
Spaghetti alla Carbonara
I love Pasta in all variations! One of the quickest and most delightful pasta dishes to cook is Spaghetti alla Carbonara. One important thing to note before we start: In the classical recipe for Carbonara there is NO cream! Ingredients Spaghetti 2 tbs olive oil 150 g pancetta (or smoked bacon) 2 garlic cloves 3 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Salt, pepper and Parsley for seasoning Serves: 4 Method Cook the Spaghetti as per instructions or until tender yet firm (“al dente”). Drain the pasta, saving 1/2 cup of the cooking water to use in the sauce (if needed). In the mean time heat the olive oil in a large pan over medium heat. Add the diced pancetta and saute for about 3 minutes, untill the bacon is crisp and golden. Add the chopped garlic and saute for around a minute until the garlic is soft. Add the hot, drained spaghetti to the pan and toss well to cover all the pasta with the bacon and garlic mix. Beat the eggs ans Parmesan together in a mixing bowl. Stir well you don’t want any lumps. Remove the pan from the heat and stir in the egg/cheese mixture into the pasta, […]
30 Jan 2012 in Italian, Light Meals, Pasta, by
How to Quickly Cook Pasta – Save Time, Water and Energy
As a student, when my love for cooking began, I perfected the art of pasta cooking. It’s actually really simple but most people are suprised when I show them, so I thought I’d share the trick with you: Most pasta cooking starts with lots and lots of water, then that takes forever to boil, you splash yourself and burn yourself when you throw in the pasta and then the noodles stick to each other or the pot. You don’t need to go through all that as there is a simpler way to cook pasta that also saves water, time and energy. Start with the spaghetti in a frying pan and add cold water to just cover the pasta, because the water is cold the pasta won’t stick to anything and you won’t burn yourself. Turn up the heat, stir occasionally and boil for as long as specified on the package. When the pasta is done just pour out the liquid (retain a little too keep it moist or use it to make some sauces) and you’re done. If you want to make pesto spaghetti for instance just add the pesto to the pan, stir a couple of times and voila you’re done. No […]
16 Nov 2011 in Pasta, by
Creamy Zucchini Parmesan Chicken Pasta
Everyone has their comfort dishes, this is one of mine. It’s delicious, easy to make and impresive when cooking for others:   Ingredients 2 medium zucchini 2 medium onions 3 chicken breasts 100g Parmesan 250 ml cream 50g butter sliced almonds Lemon 1 glass of white wine Salt, pepper and nutmeg Tagliatelle Serves: 4 Method Chop the onions into small cubes and glaze in a large pan with butter. Chop the zucchini into cubes and add to the pan and stir well. Chop the chicken breasts into dices and add to the vegetables in the pan. Add a dash of lemon juice, adds some great taste and keeps the zuchini nice and green. Keep stiring and cooking until the chicken pieces are slightly browned on all sides. Deglaze the mix with the glass of white wine. Feel free to use chicken or vegetable stock instead, but the wine adds a nice flavour. Add the cream and Parmesan and let the sauce bubble away on low flame, spicing to taste with salt, pepper and nutmeg. In the meantime prepare the tagliatelle according to instructions. In a separate pan toast the almond slices in a little butter until browned. Pay attention the nuts have the tendencay to […]
23 Oct 2011 in Italian, Pasta, by
Spaghetti Bolognese
Bolognese sauce is by far the most “classic” of all Pasta sauces. It originates as the name suggests from Bologna in Italy and is a tomato and meat-based sauce, although it has nothing to do with the pure tomato sauce it is sometimes taken to be. Also, for our American friends, meat balls have no business whatsoever in this sauce. As with many classic dishes each region, and sometimes each family, has their own version of the recipe. Here is ours: Ingredients 1 large onion 2 garlic cloves 1 bell pepper 1 can of chopped tomatoes 60 grams tomato concentrate 2 teaspoons oregano 1 teaspoon basil 350 grams minced beef 2 glasses red wine Butter Salt and pepper to taste 1 cup shredded Parmesan Some chopped basil Serves: 4 Method Heat some butter (or olive oil) in a large pan and fry the diced onion and garlic until softened. Add the diced bell pepper and continue frying and stirring. Add the minced meat and fry until browned. There should be no large chunks of meat left, make sure to break it down with a wooden spoon. Add the wine and boil until most of it has cooked off, then add […]
08 Jan 2011 in Italian, Pasta, by
Túrós csusza – Bacon and Curd Cheese Pasta
Turos csusza is a Hungarian savoury curd cheese noodle dish. I was introduced to this quick and easy recipe by my flatmate during student years. After a hard night of partying I was surprised that my flatmate volunteered to cook for us, gladly I agreed. This is what he whipped up in a couple of minutes, since then it’s the perfect anti-hangover dish in my repertoire. Not the healthiest of dishes but sure to put you on your feet after a hard night. Ingredients 500g pasta squares. (If you can’t get small pasta squares and are to lazy to make your own dough Gomito or Farfalle work just as well) 500g curd cheese 1 large onion 20 ml sour cream Bacon a little butter Salt and pepper to taste Serves: 4 Method Cook the pasta according to instructions. This should give you 8 to 12 minutes to prepare the rest. Dice the onion and glaze it in a large pan using a little butter. Once the onion is soft, turn up the heat a little and add the diced bacon. How much bacon you use is entirely up to taste. cook until bacon is crisp and browned. In the mean […]
11 Dec 2010 in Pasta, by
Spinach Lasagne
I could eat Italian food every day! Thank God the Italian cuisine is very diverse. Next to pizza my favourites are pasta in every variation, followed by lasagne. Of course there’s the typical lasagne made with meat and tomatoes, but lasagne is also great made with vegetables. Here is one very delicious kind with spinach. Enjoy! Ingredients 1 package of lasagne noodles 1 package of spinach leaves 1 package of cream spinach 400 ml milk 1 package of mozzarella 1 package of cream cheese Salt, pepper, nutmeg 1 garlic clove 200g Grated mozzarella Roux, sauce thickener (if necessary) Method Preheat the oven at 175° Celsius. In a pot, warm the milk, the mozzarella and cream cheese until all of the cheese is melted. If necessary add some sauce thickener. Add some nutmeg, salt and pepper. Put the pot aside. Warm the spinach leaves and the cream spinach in a pan and spice it with garlic, salt and pepper. Take a casserole and grease it with some butter. Now put the ingredients in the casserole: First on layer of spinach, than sauce, followed by some grinded mozzarella and a layer of lasagne noodles. Repeat this layering. The last layer should be […]
07 Dec 2010 in Italian, Pasta, Vegetarian, by
Basic fresh homemade pasta dough
When we think of pasta, we think of Italy. However as with so many dishes, pasta was originally imported from the Arabs. There are hundreds of different types of pasta, but they are all based on pretty much the same basic recipe for dough. We usually buy ready made pasta at the shops because it is so convenient and quick. Homemade pasta takes a little longer but it is incredibly satisfying and tastes fantastic! Ingredients 2 cups of all-purpose flour, plus some extra for dusting 1 teaspoon salt 3 large eggs 2 tablespoons extra-virgin olive oil Serves: 4 Method The easiest way to make pasta is in a food processor if you happen have one. Add all the ingredients in the food processor and using the dough hook mix it all together well. If you don’t have one you’ll just have to mix everything together manually and get your fingers all dirty. Now there are many theories about how to mix the ingredients by hand, building flour “wells”, adding an egg at a time, gradually drawing the flour in, etc., but in reality it really doesn’t matter. Dump everything in a mixing bowl and mix away until you have a […]
22 Nov 2010 in Italian, Light Meals, Pasta, by
Spaghetti With Zucchini and Herbs
Pasta is a dish you can vary so easily. There are so many different types of pasta, for example spaghetti, farfalle, gniocchi or penne to name just a few.  And there are countless types of sauces which make eating pasta a new experience every time. A very healthy and delicious type of pasta is spaghetti with zucchini and herbs. Ingredients 170 g wholemeal spaghetti 2 spring onions 400 g zucchini 1 teaspoon olive oil 50 g cream cheese 2 tablespoons milk (fat reduced) Salt, pepper Basil, cut in small pieces Rocket salad Method Heat the water and prepare the spaghetti as described on the packing. Wash the vegetables. Cut the onions in small pieces. Cut the zucchini in thin slices. Heat oil in a coated pan. Roast the onions, add the zucchini and roast both. Mix the cream cheese with the milk and stir them under the zucchini. Warm the sauce in the pan and spice it with salt, pepper and basil. Mix the spaghetti with the sauce, arrange it on a plate and garnish it with the rocket salad. Tips & Tricks Of course you can use other types of pasta with this sauce. Or take other types of […]
02 Oct 2010 in Italian, Light Meals, Pasta, Vegetarian, by
Fresh Basil Pesto
Each year the fresh basil in our garden patch grows out of control, during the summer we pluck a few leaves whenever we need them but at the end of the season we harvest the whole lot and turn it into a delicious pesto with this recipe. Ingredients 2 cups fresh basil leaves 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Makes 1 cup Method Mix the basil and the pine nuts in a food processor. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Tips & Tricks Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. If you want to freeze the pesto leave out the Parmesan as it doesn’t freeze well.
19 Sep 2010 in Italian, Pasta, Vegetarian, by