Archive | July, 2018

Pasta with Mushrooms

21 Jul

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  • 225g of pasta, cook according to package
  • save about 1 cup of the pasta water once pasta is done cooking
  • 3 gloves of garlic, sliced
  • 400g of mushrooms cut into bit size pieces, (use a combination of shitake, enokitake, cremini, oyster, portobello, etc.)
  • 2 tbsps of unsalted butter
  • 3 tbsps of olive oil
  • 1 medium sized onion, peeled and chopped
  • a handful of chopped parsley or green onions (for colour)
  • grated parmesan (for garnishing)
  • sea salt and freshly ground pepper to taste
  1. In a pan, add the oil and onions.
  2. Sautee onions on a medium heat until softe.
  3. Then add mushrooms, garlic, butter, salt and pepper. Cook until mushrooms are soft.
  4. Add pasta and parsley/green onions. Combine well. If the pasta and mushroom mixture appears dry, gradually add some of the reserved pasta water.  The pasta and mushrooms should be coated in a glossy sauce.
  5. Once well coated, serve and garnish with parmesan. Makes 2 to 3 servings.
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Fruit Skewers

2 Jul

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Cut fruit into one-bite pieces and assemble onto the wooden skewers. If you would like a nice cool sweet summer treat, put into the fridge for about an hour to cool. Or even in the freezer for a frozen treat.

Choose fruits that you like and look ripe/ready to eat. The fruits in the picture above are plums, golden kiwi and strawberries. It also helps to select fruits that are more firm like strawberries, plums, pineapples, melons and apples. For softer fleshed fruits, put them inbetween two pieces of firm fruit.

Fruit skewers are ideal for parties and hot summer days. Enjoy!