Herby Bacon and Mushroom Pasta

♬'The Best Of Sonny & Cher'  (1967)

This album cover is very cool, Cher looked amazing during this time. One of these songs reminds me of my friend Hayley who secretly wants to sing a duet with me.

LUNCH OR DINNER IN LESS THAN 30 MINUTES. 

My obsession for pasta started at university and to be honest I don't think I have grown out of it!  I used wholewheat pasta just because it's healthier and adds a nutty flavour. The sauce makes the pasta look white anyway! If you feel brave try to serve this to your kids and do not utter a word about what's in it. 

Sauce enough for four servings if each person has 70g (medium sized bowl) of pasta each.

▶ Recipe for 4

 Ingredients:

300ml creme fraiche

6 medium sized closed cup mushrooms

3 rashers of thick bacon, fat cut off.

10 fresh spinach leaves (no need to count a small handful is fine, or if you love it add more)

Fresh parsley chopped - about small handful.

Fresh thyme chopped - about 2 sprigs.

Fresh rosemary (1 sprig)

Wholewheat pasta

1 garlic clove crushed.

Olive oil

Salt and pepper

Method:

: Get a large pot and fill with water leaving 2cm from the top, add one 1tsp salt and 1 tbsp olive oil. Put on a high heat and keep an eye on it as the pasta can go in once water boils.

: On a large chopping board drizzle a bit of olive oil and sprinkle the parsley, thyme, and black pepper.

: Put the bacon on top of the herbs, turn each one so both sides are covered. Using a very sharp knife cut the bacon into small squares.

: In a large frying pan add a tiny bit of olive oil and the rosemary sprig - with the olive oil add a bit more than a teaspoon but not more than a tablespoon. Maybe that means dessertspoon, but you be the judge of the spoons!

: Fry the mushrooms and garlic for one minute then add the bacon.

9 The water should be bubbling and now the pasta can cook for two minutes LESS than what it states on the packet. Trust me I was told this by a wise Italian (aka Fred).

: Add the creme fraiche to the frying pan, stir once and simmer for 10 minutes. Season if you want, personally I don't add salt when cooking for myself so I missed it out.

: Lastly add the spinach to the sauce.

: Drain pasta, run under cold water for 2 seconds and then tip in the frying pan. If the frying pan won't be able to handle the pasta, tip the sauce back in the large pot.

DONE.

Serve straight away.

Don't like mushrooms?

Keep it out the recipe and replace with red onion.

Don't like onions?

Email me.

Favourite Song:

ê 'I Got You Babe' By Sonny and Cher

Baileys Chocolate Roulade

♬ 'The A Team' By Ed Sheeran

I am hooked on this album at the moment, it makes me nod my head and attempt to sing like Ed but I sound awful. Cooking rocks but if I could sing...the possibilities!

Something you would want to get your hands into...

Another Baileys invention that is worth trying at Christmas, or whenever you want!

▶ I wasn't sure if this was a swiss roll, yule log or roulade. After careful research and a lot of Mary Berry books I found out that:

Swiss roll - sponge cake roll that uses proportionate amounts of each ingredient.

Roulade - This sponge uses more eggs and less flour for a moist sponge and does not have much of a roll, it can be filled with cream and chunkier ingredients.

Yule log - Christmas swiss roll shaped like a log with decorative trimmings.

▶ Recipe

Ingredients:

 2 Bailey mini bottles (approx 3.38 fl oz each)

150g Green and Black's dark cooking chocolate (5.3 oz) 

50g cocoa powder or pure cocoa grated (1 ¾ oz)

4 large eggs

65g self raising flour (2.23 oz)

100g caster sugar (3.52 oz)

284ml double cream (9.603 fl oz)

Method:

Preheat oven to 200°c, lightly butter a 33 x 23cm swiss roll tin and line with greaseproof paper.

: Whisk the eggs and sugar until pale yellow.

                        : Sieve the flour and cocoa in the mixture.

: Fold everything in this bowl and add one Baileys mini.

: Pour this mixture into the lined swiss roll tin and bake for 10 minutes.

: Once the sponge springs back and is shrinking from the sides, take out to cool.

: Flip over on top of another similar sized greaseproof paper, and peel away the base paper.

: Whisk the double cream with a Baileys mini.

: Once sponge is cool to touch, spread the cream half a cm from the edges.

: Using the paper underneath, roll the sponge with one hand pushing the paper away and the other peeling the paper off.

: Wish I had a video to show you (will look into this!) 

Mine cracked a bit but this doesn't matter too much for a roulade.

: Melt 150g chocolate in bowl over boiling water and pour over the roulade.

There is something oh so delicious about Baileys whipped cream in a cake, try this recipe to see and taste what I am going on about!

I am baked out, goodnight!

xxxxxx

Lamb Bolognese

What's on now:

♬ 'The A Team' By Ed Sheeran

Luckily I had a day off and this meant a lot of cooking, cycling and a hardcore Bikamyoga session. As soon as I got back from class, apart from wanting to be pushed in an ice cold swimming pool, the excitement of dinner being half sorted made me very happy.


I prepared this sauce this afternoon while waiting for a cake to cool down.


Give this bolognese sauce a go and it can be stored in the fridge for a few days or frozen. The rosemary gives the lamb a nice kick and the earthy spices make it a hearty and satisfying meal. 


Combined with wholewheat spaghetti and parmesan you will impress!


▶ Recipe serves 4, about 2 hours cooking and preparing time in total.


Ingredients:


500g lamb mince
Fresh rosemary (6 springs)
2 garlic cloves
1 tbsp olive oil
1 tsp coriander seeds
1 can of chopped tomatoes (400g)
Half an onion chopped finely.
1 tsp salt flakes
1 tsp black pepper
1tsp tomato puree
Half a tsp of turmeric
Splash of Worcester sauce
2 bay leaves


*tsp - teaspoon (approx 4.92 ml)


Method:

: Blend the rosemary, garlic, coriander seeds and olive oil, it should look green and not very attractive but smell amazing.

: Add to a pot and fry for one minute, then the onion can get involved.

: Add the lamb mince and let it change to a pale colour, then tip in the can of tomatoes.
: Fill half the can with water and pour in the pot.
: Add turmeric, pepper and salt.
: Lastly put two bay leaves on top and let it simmer for one hour.


: After an hour, taste to see if it needs more seasoning and if you want, add a bit of Worcester sauce.
: Boil water ready for wholewheat spaghetti.
: Serve with parmesan on top and steamed vegetables.

Next Time:

⤵ Sundried tomatoes and mushrooms! I did have artichokes and was so tempted but that would be flavour overload.

Favourite Song:

ê 'Drunk' By Ed Sheeran

Miso Noodle Soup with Turkey

Miso Miso!

♬

From The Mighty Boosh

Performed by Noel Fielding and Julian Barratt.

"Soup Soup

Tasty Soup Soup

Spicy carrot and coriander 

Chili chowder 

Crouton Crouton 

Crunch friends in a liquid broth 

I am gespatchio Oh! 

I am a summer soup Mmmm! 

Miso Miso 

Fighting in the dojo 

Miso Miso 

Oriental Prince in the land of soup"

This 'soup crimp song' from 'The Mighty Boosh' has been stuck in my head all day, exactly what happens if I watch an episode at 8am.

Actually the song has been quite handy because it decided what my lunch would be! Another reason why I chose this soup was Gillian McKeith's Food Bible, she said that miso contains manganese and selenium which is what I am lacking at the moment.

I trust Gillian, she is a doctor and after reading her book, 'You are what you eat' I decided I am a banana.
 

After googling like a mad woman I tried to track down dashi stock to make miso properly. Running around shops like a nutter was not fun and I gave in and purchased a jar of organic brown rice miso paste from an expensive health shop.


Also because it's Christmas I made the soup chunky and with a bit of style by adding turkey!


The wonderful thing about miso soup is how quick and easy it is to prepare, sort of like making a cup of tea, a mug of miso or tea are perfect in winter.

▶ Recipe for two servings.

Ingredients:

Organic brown rice miso paste (1 tsp)

300ml water

2 medium turkey breast fillets chopped.

1 clove of garlic crushed.

Peanut oil

Watercress

3 spring onions chopped.

100g dried egg noodles (was going to be ramen but for the price of a pack of these I could have got to Harrods and back on the tube)

Method:

Follow the instructions on a jar of miso please, it contains beneficial bacteria so doesn't need to be boiled for so long. My jar instructed me to add at the last minute.

: In a deep cooking pot add a drop of peanut oil and fry the garlic and turkey breast.

: Add the spring onions 

: Pour in the water once turkey breast has gone white and add the noodles.

: Simmer until noodles are soft then stir in 1 tsp of miso paste, wait for the soup to turn colour.

: Taste to check if you need to add a bit more miso paste (very strong stuff so use wisely and in small amounts)

: Dish out and top with some watercress!
Enjoy drinking and eating a healthy dish.

How do you like your miso?
Simple?
Meaty?
With tofu?


Tweet or add a comment if you have a minute.
xx

Ginger Chicken with Parmesan, Pomegranate, Spinach and Walnuts.

LOVE-ING Mariah today..


♬'Emotions' By Mariah Carey

Breakfast was amazing but lunch needs to be off the hook!

This week has made me realise I need to fix up because signs of 27 have started to appear.

I have to stop eating like I'm 22, when my body had the magic of not showing anything!

Depressing yes but not the end of the world. No one can stop the signs of ageing only you can slow it down.

In this salad I have only fried the chicken in ginger and chili, everything else is raw! Check out what's in and it's benefits:

Thank you to WhFoods and LiveStrong for helping me with data.

Chicken = Vitamin B12 (amazing for brain and nervous system)

Spinach = Iron (strong source of energy and helps build muscle)

Walnuts = Contain essential fatty acids.

Pomegranate  = High level of fibre which helps digestion.

Olive oil = An antioxident and is widely used as part of the Mediterranean diet.

Parmesan = High in protein

Ginger = Loads of benefits, one being immune booster.

Green chili = Excellent source of vitamin C

▶ Recipe for one portion:

Ingredients:

1 chicken breast chopped.

100g fresh spinach

50g fresh pomegranate seeds

Few walnuts

Olive oil

1 green large chili deseeded cut in half.

1 cm chunk ginger chopped finely.

Parmesan shavings

Method:

: Fry the ginger and chili for one minute in a bit of olive oil, add the chicken breast. Turn the heat off once chicken is slightly golden and cooked through but not over done. The texture should be juicy and tender not rubbery.

: On the serving plate lay the spinach, then walnuts on top.

: Place the chicken on top of walnuts with a slotted spoon, discard the chili and ginger in the pan. Don't worry the chicken did pick up the chili and ginger flavour.

: Sprinkle the pomegranate on top.

: Use the large slice side on a grater to create parmesan shavings.

: Drizzle with a bit more olive oil and enjoy eating and feeling great!

A few random flavours that I haven't tried before but they worked really well. Parmesan and pomegranate..mwaah!

Next Time:

⤵ If my budget allows I would like to try this with monkfish or scallops. A vegetarian option would be quorn chunks or tofu. 

Favourite Song:

ê 'Emotions' By Mariah Carey