Tuesday, 22 July 2014

Ham & Bocconcini

Penne Primavera
This colourful dish represents all the bright colours of summer!
Easy to find ingredients all year round,
this dish can be made faster than take out and
is far more nutritional and satisfying.

Here's what you'll need:

1 cup diced ham
1 cup bite size bocconcini
1 head of broccoli
1/2 red pepper diced
1/2 cup black pitted olives
3 garlic cloves, smashed or sliced
1/2 cup chopped flat leaf parsley
1/4 cup EVOO
salt
500g penne pasta
Parmesan cheese for garnish 

Prep:
Bring a large 3/4 full pot of salted water to a boil.
When the water comes to a boil add the pasta.
Stir every few minutes so pasta does not stick.
Reduce the heat so the pasta does not boil over.
After 5 min. add the broccoli, so they cook 



together and boil for approx. another 5 min.
Drain leaving a small amount of liquid in the pot.

Meanwhile:
In a med. size preheated skillet add the oil, ham, garlic, olives and half of the parsley.

Saute for 5-8 min.
Add to the cooked pasta.
Garnish with the remaining parsley and cheese.
Enjoy with love!



Tuesday, 8 July 2014



Lobster Mushroom Risotto

Have you heard of Lobster Mushrooms?
Colourful red mushrooms that taste like Lobster!
I have always loved mushrooms and these Lobster mushrooms are no exceptions.
Costly yes, but a little goes a long way.
Look at the bright results!
With just a few easy steps you have a great 
side or main elegant enough for guests or any night of the week.
 Here's How:

4 cups chicken broth
1 cup chopped lobster mushrooms, dried
1 small onion, diced
2 cup arborio rice
1 cup white wine
3tbsp EVOO
salt and pepper to taste
flat leaf parsley for garnish
parmesan for garnish

Boil 1 cup of water and pour over mushrooms.
Allow to sit for 30min or up to 1 hr.
Saute onion and oil for 5 min until softened.
Add the mushrooms and saute for an another 
5 min. 
Add rice and stir to coat with oil.
Toast for 5 min.
Add wine and cook reducing to evaporate.
Begin to ladle the broth 1 cup at a time until absorbed and broth is finished.

Stirring constantly to prevent sticking.
This method allows this rice to release starches, making this creamy. 
Season to taste.
Garnish with cheese and parsley.
Enjoy with love.

Wednesday, 2 July 2014

Bacon & Bourbon
Tapenade
Well, those of you who read my blog know that I am all about healthy low cal nutritious meals
RIGHT?
Well today I am off the beaten path...
I love bacon!
Although I rarely eat it, 
I love the aroma,
smoky flavour,
and it's salty flavour on my tongue
So,
this one is for all the bacon lovers..
It is a tapenade that is great served hot over toasted bread for an appetizer.

Bacon & Bourbon Tapenade/Pesto/Pate

6 slices bacon, diced
4 small onions, diced finely
1 tps rosemary dried or fresh
1 oz bourbon

In a med. sized preheated skillet saute the herbs, bacon & onions on high. When it starts to sizzle loudly turn the heat down to med. and continue to cook until the onions are transparent, 5-10min.

When it starts to sizzle again lower the element to #3 or #4 and continue to stir and caramelize. When there is no more water and the pan again sizzles loudly, another 5-10min add the bourbon and stir to combine. 
Allow it to continue to cook down.
The whole cooking process should take 1/2 hr. stirring occasionally to prevent scorching.
Pack the mixture into a small ramekin and use immediately or cover and refrigerate to harden.
Reheating when needed


Spread on toast or use as a condiment on sandwiches.