Garlic penne with zucchini & sage

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 😉
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Buckwheat with pumpkin and sage

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!
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Swordfish with rosemary and garlic

As simple way in preparing fish as possible. I did my supper within minutes and served swordfish with basmanti rice and vegetables. Swordfish is rather expensive but I think it’s worth to buy from time to time. First of all it’s not runny, soggy, you can marinate steaks properly and all the flavours won’t come out when frying. It’s also not that intensive with its smell as the other type of fishes. I’m always convincing myself that I don’t smoke, don’t drink, so sometimes I can afford such a luxurious meal. There’s no need to write more than that: it was very tasty.

1 swordfsh steak
Fresh rosemary, about a teaspoon for each steak
2 cloves of garlic
1 tablespoon of olive oil
Sea salt, pepper to taste

+ basmanti rice cooked with lemon zest and vegetables with butter and a sprinkle of original unroasted curry. That’s all.

Best steaks need at least an hours of marinating , but today I did one superfast. Chop garlic and rosemary very finely, combine with olive oil. Season swordfish with sea salt and freshly ground pepper and rub olive mixture in the steak. Fry for a few minutes each side. Serve with rice – remember about 1:2 proportion, put zest from a half of lemon in the pan, pinch of salt and use boiling water from the kettle. Cook on the low heat. Turn the gas off after 13 mins and leave. Rice will absord rest of the water. Serve with fav veggies, just try not to overcook any. Drain off the water. Put butter at the very end. I hope you like it. Enjoy!
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