Archive | December, 2017


29 Dec


  • 250g bowtie pasta, slighly under cooked; save 1 cup of the pasta water
  • 150g pancetta, cubed
  • 2 large eggs, beaten
  • 1 cup cremini mushrooms, siced
  • 1/3 cup parmesan, grated (more for garnishing if desired)
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp of freshly cracked pepper
  • sea salt
  1. In a pan, heat the olive oil. Once hot, add pancetta.
  2. Cook pancetta until crisp. SUGGESTION-a: a large amount of oil will render out of the pancetta. Push the pancetta to one side of the pan, tip the pan so the oil collects onto the other side of the pan. Use a couple of paper towels to soak up this oil. See diagram.IMG_0257
  3. Add mushrooms, garlic and pepper, and a couple of tablespoons of the pasta water, and a tiny sprinkling of salt. Be sparing with the salt as the pancetta and parmesan are quite salty.
  4. Once the mushrooms are cooked, add the pasta and combine.
  5. Remove pan from heat. SUGGESTION-b: place the pan onto two trivets such that there is a gap between the pan and the counter top. See diagram. IMG_0260
  6. Add the remaining pasta water, and then sprinkle the parmesan cheese on top of the pasta.
  7. Add eggs while the pasta is still warm (but not being directly heated). This will prevent the eggs from scrambling. By applying suggestion-b and adding the parmesan cheese, this circulates and cools down the heat of the pan, helping to further reduce the eggs from scrambling.
  8. Stir well. Garnish with more parmesan cheese if desired.

Makes 3 to 4 servings.


Asian Style Chicken Noodle Soup

28 Dec


  • A whole chicken*
  • 1 tbsp of whole peppercorns
  • about 8 sprigs of cilantro
  • 3 carrots, peeled
  • 1 onion, peeled
  • 4 cloves of garlic, peeled
  • 1 thumb size ginger, peeled
  • 1 bay leaf
  • noodles (about 1 cup for every 2 litres of broth)
  • 1 lime (roll it to get more juice out of it)
  • sea salt  and freshly cracked pepper to taste
  • fish sauce to taste
  • soy sauce to taste
  • green onions for garnishing

*I removed the chicken breasts and used them for a stir-fry.

  1. In a large deep pot, place the chicken, carrots, onion, ciltrano, garlic, peppercorn, bay leaf and ginger. (If you have other vegetables such as celery, turnips or parsley feel free to add.)
  2. Fill pot with water until the chicken is just covered.
  3. Bring to a boil.
  4. Turn down to a very low simmer.
  5. Cook for at least two hours (longer is better).
  6. Remove from the broth all the ingredients in 1.
  7. Remove the chicken meat from the bones and place back into broth.
  8. Add noodles, soy sauce, freshly squeezed lime juice, and fish sauce to broth.
  9. Bring broth to a boil. Taste. Season with salt and pepper to your preference.
  10. Serve. Garnish with green onions.

Suggestion: if you want to reduce the fat content in the soup, at Step 7, let the broth cool, place in the fridge to let the fat solidfy and then skim off the fat solids that have formed on the top surface of the soup. Then continue onto Step 8.