I haven’t got enough time to cook more complicated meals recently than today’s pasta with sage and zucchini. Still – it has a lot of flavour. And it’s ready within minutes – isn’t it all about nowaday? Very sad, though.
Penne (made from durum flour)
1 fresh zucchini
3 cloves of garlic
1/2 of onion
handful of fresh sage
2 Tbs of butter
Sea salt, pepper
Cook penne in very salty water, max. 8 mins (until al’dente) and drain. Meanwhile slice finely zucchini and chopy garlic and onion. Put butter on the hot pan and fry garlic just for a few seconds (10-15). Add sliced zucchini and onion. Fry until soft – you can pour a little bit of a water in to make it faster. Add chopped sage and drained penne at the end. Toss everything. To get nice cover on the pasta I also combine everything with 2-3 Tbs of milk or cream. Season nicely with salt and freshly ground pepper. Enjoy! It’s Perfect with pancetta. Get the most of the flavour with a Glass of nice dry white wine 😉
I believe in seasonal cooking. It’s easier, affordable and can be elegant too. So when it’s cauliflower time, I know I’ll be cooking it in many ways. I love it simply with butter and I think it’s best way for this vegetable. But why not try other ideas out?
Today simple and comfort soup. Thick, creamy – can be served as a single dish. Uncomplicated for sure.
3/4 of cauliflower (florets)
1 big potato, peeled and halved
1 leek (white part – green one is perfect for broccoli & leek soup)
3 cloves of garlic + 1 additionally
1 bay leaf
1/2 tsp of corriander seeds, crushed in the mortar
1 Tbs of fresh rosemary
1 cup of single cream (or full fat milk)
2 Tbs of olive oil
1 heaped Tbs of unsalted butter
1,5 L of water
Sea salt, freshly ground pepper
Put cauliflower and potato in the pot with water, add bay leaf & corriander seeds and start cooking. Slice garlic, leek and onion. Put olive oil in the hot pan and fry garlic for 10-15 sec. Add onion and leek, pour 1/2 cup of water in and mix gently from time to time. Veggies should be softer, but not caramelized or even gold. Do not overfried!
Put it in the pot and cook for about 30 mins. Cool down a little bit, add fresh rosemary and last clove of garlic – crushed. Take bay leaf out. Blend everything until smooth and creamy. Combine with cream, butter, salt and pepper. The more runny soup you want the more cream/milk/water you should add. Enjoy!
I visited my Family who live in the country and the weather was absolutely stunning. I mean, we have nearly November and today was 17 Celsius! I could go for a long, relaxing walk. What’s best after? Of course thick, creamy pumpkin & pepper soup.
Although I’ve made many recently I decided to show you one of my favourite’s (but I love all of them anyway 🙂 ) I made this one a couple of times, beause I wasn’t really contented when it comes to the flavour. Now I know that pepper in this particular recipe should be raw, crispy and sweet and added at the very end.
Yellow pumpkin – the more the better… at least 0,7-1,0 kg
1/2 of leek, white part only
2 big onions
1 big pepper or 2 small, red preferably
4 cloves of garlic – and 1 crushed and added just before blendering
1 bay leaf
1 L of vegetable/chicken stock or simply water
1 cup of whole milk (200 ml) / or cream if you prefer
2-3 Tbs of olive oil
Sea salt, black pepper
* you can also add 1 big potato to get smooth consistency. I skiped.
Peel pumpkin, cut into chunks. Start heating stock / water up. Chop onion and leek, rather finely. Put olive oil in the pan and fry until golden. Set aside. Put pumpkin on the same pan, and fry til softer – add a little amount of water to make it faster. Don’t worry if it tourns out a bit sugary / brown – taste will be great but be careful and do not burn. Slice carrot and put in the boiling stock / water. Add bay leaf BUT only for at least 20 mins – after that time take it out. Otherwise you get unneccesarily strong flavour. Put fried onion and pumpkin in the pot, crushed 4 cloves of garlic and cook until soft. Cool down a bit, add pepper & salt to taste (quite a lot!). Add crushed 1 clove of garlic, chopped pepper and blend everything, to get very smooth soup. If you like creamy flavour – add whole milk or cream. I prefer with milk, adds lovely sweetness. Sprinkle with olive oil. Enjoy!
We’ve finally had beautiful, sunny days recently. I like this time of the year especially for its extraordinary colours and also because it’s pumpkin’s & pepper’s season. I’ve never tried to match it before. Yesterday I realised that it could be interesting combination: pumpkin is very delicate, sweet and is a good base. Pepper is quite intensive, has great colour and could be either crispy or soft. Depends on you. And to be honest with you, guys, I think almost every vegetable goes great simply with butter, garlic and rosemary.
Today I’ll show you how to prepare a bit rustic, but still delicious and light meal, within 15-20 minutes.I am using rustic plate, too, which is my great love… I even think that one of the posts could be devoted to my collection of Churchill's porcelain which I’ve been buying on the Internet (quite big I must say – for 12! ) Maybe one of you also loves vintage style, just like me? When you like me to choose a new pair of shoes or nice antique piece, I wouldn't hesitate at all. Although I love booties too 🙂 Anyway, I thought that buckwheat is so rustic and deserves only one of Cottonwood Collection's piece.
Ingredients at least for 2.
150g of roasted buckwheat
300g of pumpkin ( I bought 1/4 of entire one)
1 red pepper
1/2 of small onion
3 cloves of garlic
2 Tbs of butter
Fresh rosemary – 2-3 Tbs
Salt, pepper to taste
Cook buckwheat (1:2 proportions, buckwheat to boiling water). Cook for about 10 mins and then turn if off. Leave until water absorbed. In the meantime, peel and dice pumpkin. Slice pepper. Put 1 Tbs of butter on the hot pan, put chopped garlic in, and after 1 min – also finely chopped onion. Fry until nicely golden and flavoured. Add sliced pepper, chopped rosemary and fry until soft. It will go red a bit. Meanwhile, cook pumpkin, using steam pot. When it's soft, mix everything carefully. At the very end, add 1 Tbs of butter to the hot buchwkeat and serve immediately. Enjoy colours and flavours on you plate!
What I like the most about grains is that you can use any kind you prefer, combine with many herbs such as thyme, rosemary, sage, mint or basil, by adding mushrooms / meat / smoked salmon – you always get a nice and tasty dish. Thanks to my Mum – I know and eat every kind of grains I can get in my shop. You can easy check that even millet groats are eaten by me for a breakfast! Grains are: full of potential, delicious, cheap (!) and HEALTHY. Especially now, when winter is just around the corner, you would like to eat comfort and warming meal and at the same time put bikini on next summer 🙂
Today my latest hit – it’s season for pumpkin. Of course you can bake pumpkin pie or prepare puree – but I wanted something different. And as far as I’m concerned – I found pretty nice combination. Because I used roasted one – I think it would be great with pork, because of the nutty flavour.
150 g roasted buckwheat
Pumpkin – about 300 gramms
4 cloves of garlic
1 small onion – finely chopped
Fresh sage- use as much as you like – I used a lot 🙂
Sea salt, pepper
Sunflower oil for frying
1 tablespoon of unsalted butter/ per 1 person, right before serving.
Cook buckwheat (1:2 proportions to water, always use boiling water. Cook for 12 minutes and then turn gas off. Leave until water absorbed). Meanwhile, chop garlic and onion very finely. Put with 2 tablespoons of sunflower oil in the pan and fry for 2 mins until you smell the flavour. Add pumpkin dices in the pan and fry, until soft and tender ( you can pour 1/2 cup of water when frying). At the end, combine everything with chopped sage, cooked buckwheat, sea salt and pepper. Ad butter at the very end. Sprinkle with sage if you have any lefovers. It’s perfect as a side dish, with red meat. Divine. Enjoy!