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Pasta with Mushrooms

21 Jul


  • 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.

Fruit Skewers

2 Jul


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!

Garlic Ginger Noodles

11 Feb


  • 3 tbsps of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 1/4 cup of canola oil
  • 1 tbsp sugar
  • 2 tbsps soy sauce
  • 1 tbsp of hot sauce, optional
  • 200g of egg noodles, cooked
  • juice of 1 lime
  • cilantro (chopped) to garnish
  1. In a sauce pan, add oil and heat the oil until warm.
  2. Add garlic and ginger to the oil, and cook on medium heat for about 10 minutes until the oil is infused with the aroma of garlic and ginger.
  3. Add sugar and soy sauce. Cook until sugar dissolves.
  4. Add hot sauce and half of the lime juice. Combine.
  5. Add noodles and thoroughly coat noodles with sauce.
  6. Remove from heat, and add cilantro and remainder of the lime juice.

Serves 2 to 3. Enjoy.

Spicy Baked Eggplant

6 Jan


  • 2 eggplants, sliced 1/4 inch thick
  • olive oil (enough to brush each side of each eggplant piece)
  • sea salt
  • chili sauce (enough to brush on one side of each eggplant piece)
  • parsley or green onion to garnish
  1. Preheat oven to 425ºC.
  2. Evenly brush each eggplant on both sides with olive oil.
  3. Gently salt each side of each eggplant piece.
  4. Place eggplant on a lined baking sheet (single layer).
  5. Bake for 25 minutes.
  6. Brush chili sauce onto one side of each eggplant piece.
  7. Put back into oven and bake for an additional 15 minutes.
  8. Take out of the oven. Place on a serving plate and garnish with parsley or green onions.

This recipe is inspired by GOOP.

Triangular Tofu

30 Nov

Stirfry tofu with mushrooms and garlic.

Thank you to Andrew for sharing his tofu and mushroom stirfry. This is a vegetarian delight!
– 228g cremini mushrooms, chopped
– 1 pack extra firm tofu, cut into triangles (or cubes, etc.)
– 5-6 cloves of garlic, roughly chopped
– canola oil (2 tbsps)
– salt and freshly ground pepper to taste

The ingredients are arranged on the cutting board in the order they are cooked.


1. Heat up the canola oil in a wok or pan.

2. Put tofu into the oil.
3. Add in the garlic. (I wanted a cooked garlic flavour for this dish so added the garlic soon after the tofu was added. If you want a more fresh garlic taste, then add the garlic later).
4. Cook the tofu and garlic for about 12 minutes until the tofu turns a golden brown.
5. Add the mushrooms until they are soft.
6. Flavour with salt and pepper.


21 Jun


Oblande is a Serbian dessert consisting of layers of wafer and walnut filling. Thank you to Ankica for sharing her recipe with me. Here’s how what you will need and how to make it.

  • 2 eggs, beaten
  • sheets of waffers, 5 sheets, (approximate) dimensions 8 inches by 12 inches
  • Petite Beurre crackers (8 to 10), ground finely
  • vanilla extract, 1 tsp
  • walnuts, 1cup, ground finely
  • milk, 3/4 cup
  • sugar, 1 1/2 cup
  • unsalted butter, 1 cup

1. In a bowl combine the walnuts and petite beurre. Set aside until this mixture is needed.


Walnuts and petite beurre mixture.

2. In a pot on high heat, melt the butter with the sugar, milk and vanilla extract. Bring to a boil, being careful to keep a close watch on this heating liquid mixture as it can burn very quickly. Stir constantly.

3. Once this mixture has reached a boil, remove from heat. Then add the walnut/petit beurre mixture from 1, as well as the eggs. Stir continuously for about 5 to 6 minutes. The mixture should thicken and have a porridge consistency. If it’s too watery add a bit more grounded petite beurre. If it’s too thick, add a bit more milk.

4. It’s now time to assemble your oblande. Line a baking sheet to contain any mess created from assembling. Place one waffer sheet on the baking sheet. If your waffer sheet has two different patterns on each side, put the side with “grooves” facing up so that the walnut filling holds in place better. Place a thin layer of filling on the wafer. Repeat until you finish with the last waffer sheet. Put the last layer of filling on the top waffer exposed like in the picture below.


Layers of waffer and walnut filling. These waffer sheets have a smooth side and a “grooved” side. The groovy side will contain the walnut filling better.

5. Cover the top layer with some parchment and then place some heavy items on top of it. This will help the oblande set. Keep the heavy items on top for about 6 hours.

6. Remove the heavy objects, and then refridgerate several hours before cutting. This will make the oblande much easier to cut.


Garlic Pasta

17 Nov
Bowtie pasta mixed with garlic and olive oil, garnished with freshly grated kefalotyri cheese.

Bowtie pasta mixed with garlic and olive oil, garnished with freshly grated kefalotyri cheese.

My apologies for the long absence in new postings. School has been very busy. But here’s a very simple and delicious recipe for garlic lovers!

  • 10 to 15 cloves garlic, finely minced
  • 1/2 cup extra virgin olive oil
  • 450 g pasta, cooked according to the package’s directions (before draining the pasta, save 1/4 cup of the pasta water)
  • (optional) 2 cups of kefalotyri cheese, coarsely grated

1. In a large pan, cook the garlic with olive oil for approximately 10 minutes on medium heat.

2. Once the garlic is cooked, add in the drained pasta and pasta water. Combine well.

3. Serve, and if desired, sprinkle each serving with a generous amount of kefalotyri cheese.

Minced garlic gently cooking in olive oil.

Minced garlic gently cooking in olive oil.

Bowtie pasta with garlic and olive oil.

Bowtie pasta with garlic and olive oil.