Asparagus, Bacon + Leek Linguine.

asparagus-shmaragus. here’s an idea for putting it into a dish, my it’s scrummy -

You’ll need:

  • 1 leek
  • 1 rasher of bacon
  • 1 clove of garlic
  • 4 asparagus shoots
  • squeeze of lemon (not wholly necessary)
  • half a chicken stock cube
  • 2 tbsp natural yoghurt
  • olive oil
  • sprinkle of mixed herbs (not wholly necessary)
  • an appropriate amount of linguine/fettucine/spaghetti
  • parmesan

fry the bacon first, let it develop a bit of a tan in the pan, then add the chopped leek, sprinkle of mixed herbs and chopped garlic. Meanwhile, put the water on for the pasta and get that going. You can then chop the asparagus, into inch-long pieces, discarding the bottom part, and add to the pan along with the stock-cube, a tad of water and the squeeze o’ lemon. You only really want to be cooking your asparagus for 6-7 minutes, a bit of crunch is good. Just before the pasta’s done, still al dente, add it to the sauce, mix it in with the yoghurt and leave it on the heat while you do so. Serve with parmesan, ye.

make-shift pizza, using a middle eastern flat bread. Passata, ham, mushrooms fried in butter with garlic, cannellini beans (totally optional), feta, and onion.

make-shift pizza, using a middle eastern flat bread. Passata, ham, mushrooms fried in butter with garlic, cannellini beans (totally optional), feta, and onion.

i didn’t quite get the lighting right here.  A haphazard thrown together asian soup because i had some peculiar spinach, it was more like kale, and loads of scallions/spring onions. Mushrooms, soya sauce, stock, noodles with a few lardons of bacon to give it depth. oh yes, + walnuts too!

i didn’t quite get the lighting right here. 

A haphazard thrown together asian soup because i had some peculiar spinach, it was more like kale, and loads of scallions/spring onions. Mushrooms, soya sauce, stock, noodles with a few lardons of bacon to give it depth. oh yes, + walnuts too!

such a lonely looking plate of lamb steak, roast sweet potatoes, ricotta cheese with roast vine tomatoes, drizzle of balsamic.

such a lonely looking plate of lamb steak, roast sweet potatoes, ricotta cheese with roast vine tomatoes, drizzle of balsamic.

i need to work on my presentation skills if i’m going to create such minimalist dishes. But this is part pan-grilled, part steamed asparagus (it’s the season) with olive oil, parmesan, a side of smoked salmon, then a yoghurt, balsamic vinegar dressing with lemon.

i need to work on my presentation skills if i’m going to create such minimalist dishes. But this is part pan-grilled, part steamed asparagus (it’s the season) with olive oil, parmesan, a side of smoked salmon, then a yoghurt, balsamic vinegar dressing with lemon.

chicken + pepper pasta.

more pasta, MOOORE PASTA!

you will need, to copy me to the dot:

  • one large shallot
  • one clove of garlic
  • a green pepper, cut into small, thin slithers
  • a breast of chicken, go on, let it be free-range + chopped small
  • dried herbs -thyme, rosemary
  • tinned plum tomatoes
  • red wine vinegar (not totes necessary)
  • fromage frais
  • pastaaaa

slowly cook the shallots in plenty of olive oil, let them soften and sweeten.  Then add the garlic + green pepper after 5 minutes or so. a splash of red wine vinegar and then put the chicken + herbs in. let the chicken  whiten a little, then plonk in the tinned tomatoes and let simmer for 10/15 minutes while you do the pasta. Once you’re ready to wed the two parties, add a little fromage frais to the sauce.

the next cookie to master - smilingfork: Dulce de Leche and (Purple) Carrot Cookies Difficulty: ★☆☆☆☆ (very easy) Yield: 40 cookies Ingredients: Crust: 2 cups dark brown sugar, packed 1 cup unsalted butter, softened 2 large eggs 3 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon, ground 1 1/4 cups dulce de leche 1 1/2 cups carrot, fresh, dicedDirections: Preheat oven to 350°. Sift the flour, salt, baking soda, baking powder and cinnamon together in a medium bowl and set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs and beat until just incorporated. Beat the dry ingredients into the butter mixture and then the dulce de leche, mixing until a smooth, uniform dough has formed. Fold in the carrot pieces. Drop heaping tablespoons of dough onto parchment-lined baking sheets. Bake the cookies for 12-14 minutes. Cool slightly or serve immediately.

the next cookie to master -

smilingfork:

Dulce de Leche and (Purple) Carrot Cookies

Difficulty:
★☆☆☆☆ (very easy)

Yield:
40 cookies

Ingredients:

Crust:

  • 2 cups dark brown sugar, packed
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, ground
  • 1 1/4 cups dulce de leche
    • 1 1/2 cups carrot, fresh, diced

Directions:

  1. Preheat oven to 350°.
  2. Sift the flour, salt, baking soda, baking powder and cinnamon together in a medium bowl and set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs and beat until just incorporated.
  4. Beat the dry ingredients into the butter mixture and then the dulce de leche, mixing until a smooth, uniform dough has formed.
  5. Fold in the carrot pieces.
  6. Drop heaping tablespoons of dough onto parchment-lined baking sheets. Bake the cookies for 12-14 minutes. Cool slightly or serve immediately.

lentil minestrone with plenty of chunkiness, carrots + mushrooms. probably a bit more of a winter dish, but it seems Paris can’t make its mind up if it’s Spring yet or not.

lentil minestrone with plenty of chunkiness, carrots + mushrooms.

probably a bit more of a winter dish, but it seems Paris can’t make its mind up if it’s Spring yet or not.

Courgette, mushroom, bit o’ cream pasta with basil +, as per, lots of parmesan.

Courgette, mushroom, bit o’ cream pasta with basil +, as per, lots of parmesan.

Paris, maybe we can learn from each other.

Paris, maybe we can learn from each other.

(Source: shotbylukas)

bakeddd: mars bars cookies click here for recipe

bakeddd:

mars bars cookies

i ate this in Brittany with plenty of garlic mayonnaise. it’s a spider crab. oh yeahh. 

i ate this in Brittany with plenty of garlic mayonnaise. it’s a spider crab. oh yeahh. 

I’ve never really liked eggs, I’m warming to them now.  i made my first omelette the other day, bit late to the table, i know, so maybe my next egg exploration will be something like this - mostlysavory: Bacon, Feta, Spinach Frittata 

I’ve never really liked eggs, I’m warming to them now.  i made my first omelette the other day, bit late to the table, i know, so maybe my next egg exploration will be something like this -

mostlysavory:

Bacon, Feta, Spinach Frittata 

i rarely cook gnocchi, it fills me up too quickly, it doesn’t let my piggy eyes feel satisfied.  but this was the perfect amount, with bacon, leek, mushroom and tomato sauce. a bit of basil a-top.

i rarely cook gnocchi, it fills me up too quickly, it doesn’t let my piggy eyes feel satisfied. 

but this was the perfect amount, with bacon, leek, mushroom and tomato sauce. a bit of basil a-top.

i eat a lot of pasta. so much so that sometimes i try odd mixtures like using honey as a sauce. didn’t work. this is a sausage ragu using sausage meat, plenty of chunky carrots, celery + wine. Ricotta cheese on top. 

i eat a lot of pasta. so much so that sometimes i try odd mixtures like using honey as a sauce. didn’t work.

this is a sausage ragu using sausage meat, plenty of chunky carrots, celery + wine. Ricotta cheese on top. 

NIGHTNIGHT by DEDDY