Tag Archives: Lemon juice

Indulging, exotic mushroom, zesty and nurturing Lumaconi pasta

11 Oct

Over the last few weeks its been one of those where you just don’t realise where the time has gone. October? That’s less than 90 days till Christmas! I have my days where I obsess about salads, veg and high protein dishes to pull me through my week at work and at the gym, but sometimes I believe you need to take some time, cook something you just really feel like enjoying, not necessarily what your body needs, but what you just WANT!

On days like these I tend to stroll lazily through the supermarket looking for something interesting, or sometimes just some veg or food I wouldn’t normally have on my weekly shopping list. I always find something that inspires me to create a new dish or even new twist on an old dish.

This week, I present to you my lumaconi.  In this case, it really IS all about the pasta!! I love it with a light, zesty sauce, and not drenched in cream. Surprisingly, I’ve received a number of compliments for this simple little dish. Today, slow down a bit, but some music on, pour yourself a beautiful glass of wine and start cooking. Take your time. Don’t rush. I believe this dish is all about the love you put into it.

Zesty exotic mushroom, spinach & feta lumaconi

exotic mushrooms

 

Ingredients

juice and zest of 1 x lemon

1 x pack of baby spinach leaves

250g mix of fresh exotic mushrooms, very roughly chopped

1 x tablespoon of butter + 1 teaspoon of butter

1/2 x glass of dry white wine

250g of soft, greek feta cheese

3 x tablespoons of freshly grated parmesan or pecorino

1/2 cup of reserved pasta water

salt & pepper to taste

exotic mushrooms

Add your butter to a heated pan and allow to melt. Gently start frying your mushrooms. Remember, if you don’t give mushrooms space, they wont brown.

exotic mushrooms

Fry your mushrooms until brown. Now remove the mushrooms from the pan and blanch your spinach in the remaining butter and mushroom juices.

mushroom & spinach

Remove the spinach and place aside. Add the teaspoon of butter and turn up the heat. Now add your mushrooms back in the pan again.

spinach and mushrooms

Add the white wine, lemon juice and lemon zest. Mix through. Allow the liquid to reduce and then set aside to cool.

butter & mushrooms

Now start cooking your pasta according to the packet instructions, making sure to cook it 4 minutes less than stated on the packet.

grated lemon zest

When this is done, reserve half a cup of the pasta water, keep aside and drain your pasta.

lumaconi pasta

Add the spinach to the mushroom mixture & crumble your feta into the spinach and mushroom mixture.

lumaconi pasta

Now put it back on the heat. Add the pasta and start mixing it through gently, slowly adding the reserved pasta water.

fried mushrooms

The pasta water will mix with the feta, allowing a gentle thickened sauce.

mushroom, feta & spinach

All you need to do now is flavour it with freshly ground black pepper and a few pinches of salt.

grated parmesan

Time to dish up!

spinach, feat and lumaconi pasta

Sprinkle over the grated parmesan, take a sip of your wine and enjoy!

zesty and tangy summer chicken

4 Aug

From THE worst blogger in the world! I never seem to have enough time to do posts every day, not even once a week! Especially since summers in London are so short, I tend to say away from all technology, and I’m hoping this will pose as an excuse for my #noblognessdisease

asparagus

It has definitely caught up with me, since I’ve started to become a bit “low”, which is what happens when I’ve not been creative for some time.

I do hope this post will lift my spirits, and encourage your appetite!

 

mushroom

Zesty & tangy summer chicken

2 x teaspoons olive oil

season with Schwartz season all / chicken spice to taste

1 x pack of chicken thigh fillets

2 x tablespoons of capers

2 x handfuls of sliced button mushrooms

juice of a lemon

2  x handfuls of fresh oregano

2 x bunches of fresh, green asparagus

1 x red onion, finely chopped

2 x teaspoons of butter

30ml dry white wine

sprinkle of grana padano / freshly grated parmesan

Freshly ground black pepper to taste

mushroom onion

Heat the olive oil in the pan. While its heating up, season your chicken thighs with the season all / chicken spice.

mushroom asparagus

Cook the thighs about 7-10 minutes on each side, depending on their thickness. You want it to become crispy on each side.

Meanwhile, while your chicken is cooking, take another pan and melt the butter in it. Add your mushrooms and gently fry them. While you’re frying them, check your chicken thighs. As soon as it has cooked crispy on both sides, add your browned mushrooms to the chicken.

asparagus and oregano

Mix through and add half of the lemon juice. Allow to simmer for a minute or two and then add the capers and white wine.

Take the remaining butter and add to the pan the mushrooms were cooked in.

asparagus and onion

Cook the asparagus with the freshly picked leaves of the oregano in the butter, season with salt and pepper and allow to grill in the pan for a few minutes. Now add the finely chopped red onion and mix.

oregano

mushroom and asparagus

After frying slightly,  add the remaining lemon juice and white wine. Allow it to simmer away slightly, but make sure the asparagus doesn’t overcook, or it will be soggy. You want it to stay firm. Sprinkle over a little bit of freshly grated parmesan, and you’ll sing!

assembled chicken

All you do now is dish it up!

assembled chicken

If you feel like it, you can always lean over to the posh side and add a cheeky poached egg on top, either one is really tasty!

assembled chicken

Porcini Mushroom Edemame Risotto

8 Feb

A perfect love affair! I’ve never met anyone that does not appreciate a good risotto. Its just always so moreish, no matter what you add to it. Its comforting, warm, creamy and it only takes 30 minutes to make! Yes, I know a lot of people tend to avoid making risotto, because they feel it takes too long and you have to “wait” for it. I don’t necessarily agree. The therapeutic part is when you stir, and that’s all you have to do. Give it the love it deserves and it will love you back three times more! Risotto is as flexible as pasta. You can add whatever you want. My favourite though, will always be a mushroom risotto. Especially with dried porcini’s it lends a slightly wild and rich, earthy taste to the dish. Whenever I have no idea what to cook and our fridge is empty from meat for a roast on a Sunday, I turn to risotto. Its always there for me in my food cupboard and it may just be the big lion’s best friend. If I have EVER seen someone eat copious amounts of risotto, that’s my man with his mouth filled to the rims! porcini

Porcini Mushroom Risotto

Ingredients

1 x pack of dried porcini mushrooms

1 cup of fresh, chestnut mushrooms, roughly chopped

1 1/2 cups of dry white wine

1 x teaspoon crushed garlic

2 x cups Arborio rice

1 pack of bacon, cut into small bite size pieces

1 x onion, finely chopped

60g butter

2 x tablespoons olive oil

juice of one lemon

salt & pepper to taste

1 x cup fresh soya / edamame beans

1/2 cup of freshly grated parmesan

1/2 cup of chicken stock.

500ml hot water

risotto Place the porcini mushrooms in a measuring jug. Pour the boiling water over the mushrooms and allow to stand. Meanwhile, add the butter and the olive oil to a wide,big pan. Gently fry the onions for until glassy. bacon Add the bacon and cook for about 5 – 8 minutes. Add the Arborio rice and mix through, making sure all the rice is glazed with the butter and olive oil. onion Pour in the white wine and mix through. When the liquid has almost been absorbed by the rice, add a little bit of the porcini mushroom liquid. lemon Stir through again. The secret to risotto is that you must keep stirring, and as soon as the liquid has been absorbed, you add some more again and keep stirring. Lemon juice Alternate your liquid with the chicken stock and the mushroom liquid. edamame beans For step by step, I borrowed a link from WikiHow to show those that might feel they’re not sure how much liquid to add at once etc. http://www.wikihow.com/Make-Risotto-Rice lemon juice When you have used half of the liquid, add the mushrooms and the soaked porcini mushrooms. edamame beans Mix through and keep stirring until all the liquid has been used. edamame beans Add the edamame beans and the lemon juice and mix through. risotto Taste the risotto and season with salt and pepper. risotto Mix through the parmesan cheese.Plate up and grate over a little more parmesan cheese, and tuck in! risotto

Our final Christmas celebration post.. who’s chicken

4 Feb

After all the meaty posts, I would think you would be happy to see something fresh like a salad! No such luck folks! There is a joke that is well known under Afrikaans South Africans that love their meat – ” I love meat, if I wanted  vegetables, I would have had chicken”, which basically explains that since the chicken eats a few lettuce leaves etc, you still get your veggie part of “five a day”!

Well, besides vegetarians –  who doesn’t like chicken! I don’t think you can really go wrong with it, unless you overcook it so badly it looks like cardboard prop food! So, DONT do that! ;-p I hope everyone enjoyed the Christmas special!

I always buy chicken quarters as I find that the drumstick part keeps the thigh part moist.. maybe its just an illusion, but this chicken is one of my favourite dishes!

Garlic Mediterranean chicken

2 tablespoons of olive oil

2 x packs of chicken quarters (5-10 pieces)

500ml dry white wine

3 X whole  garlic , taken apart (skin on)

1 whole garlic, cut in half, skin on

2 x handfuls of fresh thyme

juice of 1 1/2 lemon

salt &  black pepper to taste

Browned chicken quarters ready for the oven

Browned chicken quarters ready for the oven

Preheat your oven to 160 degrees celcius. Heat the olive oil in a pan and allow to become nice and hot. While this is heating up, season your chicken with salt and pepper. Place your chicken top side down in the olive oil. All the pieces need to be browned untill quite crispy, so turn when needed.

Transfer the chicken to an oven roasting dish, making sure all the juices of the chicken are transferred as well. Take the whole garlic, cut in half and place the cut side, facing down, in the roasting dish among the chicken. Pour the lemon juice over the chicken.

Season the chicken slightly with salt and black pepper again.Pour the white wine in the roasting tin, around the chicken. Add the loose garlic cloves to the white wine around the chicken, even placing some of them ON the chicken. Sprinkle big pieces of thyme on and around the chicken.

Christmas lunch meat celebration

Christmas lunch meat celebration

Place in the oven and cook for 45 – 50 minutes, until juices run clear, transfer to a serving dish, pour the juices in a little jug for gravy juice and there you go, wiola!

Beloved friends and good food

Beloved friends and good food

 

 

 

Super food for my superman!

10 Oct

We all know superman has a weakness… kryptonite! Well MY superman’s weakness is flu. Over here, it is almost impossible to avoid it! When he gets it, I get it! I really want him to stay my superman and be my hero ;-p

So he mentioned to me today that he is not feeling well and he is definitely getting the flu. Hearing the feared words.. it kicked me into overdrive!! Most of the time, he loses his appetite, so I have to think of something that is tasty, really healthy and light, because I have found that this, and of course, chicken soup, makes him feel much better!! And of course the extra pampering & love and care he is receiving ;-p  So, I sat thinking about vitamin C, good fats, protein and crunchy and fresh greens!!Don’t forget some lovely, fluffy RED rooster potatoes!!

Yup, they’ll get you back on track just like a rooster wakes you up in the morning! ;-p  Ahhh, salmon my old friend!! Salmon has taken a bit of a back seat for a while, because I think I overdid it a while with my pink friend… but, if there ever was a comeback… it’s now!! Maybe it is also because salmon is easy to make, a lovely, oily and healthy fish and it feels like comfort food…. yes, comfort food to me!!! So for everyone out there feeling weak, under the weather and in need of a little comfort food… let us all hope your loved one cooks this for you too!!

 

300 g fresh salmon

2 potatoes, peeled and cut into chunks

Salt & pepper according to your taste

1 tablespoon of lemon juice

2 small radishes, finely sliced

1 teaspoon of wholegrain mustard

50ml of milk / soya milk

4 twigs of chives, finely chopped

1 teaspoon of grated parmesan

2 handfuls of watercress & rocket salad mixture

 

Preheat your oven to 200 degrees Celsius. Season your salmon with salt & pepper and the lemon juice. Place in the oven. Boil some water and put some salt in it.  Now add your potatoes and boil them until soft, but still firm.

Heat the milk in a small saucepan and add your mustard. Mix through gently and add your chives. Allow to simmer for 5 minutes and add your parmesan. Flavour with black pepper. Now, dish up!!

 

Place your radish on a plate, with your salmon ( I broke mine roughly into piecies) on top of that.

Place the potato around the salmon and sprinkle over the watercress & rocket. Drizzle over the sauce and enjoy!!!