Here’s a recipe Gert sort of came up with himself by combining different recipes into one and making a few changes here and there. This has become my favorite pasta dish ever! It’s sooooo good. It’s not heavy at all, and it’s fresh and Summery. We love love love this and make it very often.
Ingredients: – Tagliatelle pasta (250 grams = 9 oz)
– Smoked salmon (200 grams = 7 oz)
– 1 Lemon
– White wine (= 100 ML = half a cup)
– Cooking cream (25 CL = 1 cup) – The name of the cream depends on where in the world you live, but to keep things simple: look for any plain cream that has a fat content between 15% and 20%. A bit higher than 20% won’t hurt, but lighter than 15% will be too liquid, I’m afraid.
– Olive oil
– Chopped parsley (roughly 2 tablespoons, more or less depending on your taste)
– Salt and pepper
– Cut the smoked salmon in small pieces.
– Juice the lemon and strain the juice if you find there are seeds or pieces of pulp in it.
– Chop the parsley if you buy it fresh. We usually chop a whole bunch once every two months and keep it in the freezer, so we simply dig out two frozen tablespoons for this.
– Boil a pot of water for your pasta.
Once the water is boiling: Add a few splashes of olive oil into it (to prevent the pasta from sticking*), drop the tagliatelle in and let it cook; usually for about 8 to 10 minutes, or until you find it cooked well enough to your own taste. Then remove the pot from the cooking plate and leave on the side for now.
In a separate bowl: mix together the cream + lemon juice + white wine.
Add salt and pepper to your own taste.
Then add the salmon and parsley.
Drain the pasta and pour the sauce onto it while the pasta is still hot. Mix well and serve.
This recipe requires no cheese.
Enjoy! 👌 It’s almost mandatory to drink a cool glass of white wine with this dish. 😊 Considering the small amount of wine needed in the recipe, you are bound to have some left anyway!
* = Some will tell you it’s a bad idea to add olive oil to your boiling water when cooking pasta, as it could prevent the sauce from adhering to the pasta. This is not a problem for this particular recipe. The texture of everything combined ends up perfect.
I’ve been pretty active in the kitchen lately and thus figured I might as well share some recipes that turned out nicely. This one is by Chef John, who’s immensely popular on Youtube. I’ve been drooling over his recipes for years. Here’s my very first attempt at one of his latest dishes: one-pot chicken and sausage orzo. The photo I posted above is my very own result of this recipe, which ended up looking (and I’m assuming also tasting) just like in his original video:
Ingredients for 4 portions:
– 2 teaspoons of olive oil
– 2 spicy Italian sausages (6 ounce = 170g), casing removed
– 1 pound of chicken breasts (= 400 – 500g), cut into bite sized pieces
– 3 cups of chicken broth, plus more as needed (= 0,7 liters, but just go ahead and make 1 liter)
– 1/2 cup of tomato sauce (basically any passata will do the job)
– 1 1/2 cups uncooked orzo (rice-shaped pasta)
– 1 teaspoon of salt, plus more to taste
– 1/2 cup of finely grated Parmigiano Reggiano (= Parmesan cheese)
– 1/4 cup of chopped Italian parsley
– 2 tablespoons of sliced fresh chives
– 4 tablespoons of ricotta cheese to garnish
First prepare the chicken broth, keep on the side for now.
Remove the sausages from their casing and cut them into pieces. Then cut the chicken into small bite-size pieces.
– Place a pot over medium-high heat with some olive oil and brown the Italian sausage. Crumble it up into small pieces while it’s cooking. Cook until it’s brown.
– Add the pieces of chicken to it and just let them cook a bit on the surface. No need to cook them all the way through; they will cook during the rest of the recipe. So just go ahead and:
– Pour in the chicken broth. Stir and scrape bottom to deglaze the pot.
– Pour in the tomato sauce. Stir.
– Raise heat to “high” to bring to a simmer.
– Before it simmers, add the orzo pasta to it and add a bit of salt. Stir.
– As it simmers, lower heat down to medium and let it cook for 10-12 min until the pasta is done and that all the liquid is absorbed, and keep stirring the whole time to avoid burning at the bottom.
(add extra chicken broth if it dries up faster than 10-12 minutes)
– When it’s cooked and ready: dump in a hand full of fresh parmesan cheese; stir it in.
– Also add fresh chives and freshly chopped Italian parsley
– When serving: add a spoon of fresh creamy ricotta cheese and top with a little extra fresh Italian parsley.
And voila! You have a meal! We actually had this for lunch a couple of hours ago. And while it’s not the most mind-blowing meal ever, it’s definitely a good solid dish! I will add it to the binder I started a while ago that contains all the recipes we use on a regular basis. I had personally never even tried orzo pasta before. Now I kind of want to incorporate it in other meals as well. Anyway, try it out. It’s nice and easy.
Ever since I lost Sam, my digestive track has been off. One of the many effects of post-traumatic stress, apparently. Painful cramps became part of my every day life and I just didn’t seem to see the end of it. Then a few months ago, I happened to catch this documentary midway, about all the health benefits of oatmeal. Seriously, OATMEAL of all things. I’ll be honest: I never liked it. It’s bland, the texture isn’t my thing, and there’s just nothing appealing about it. But the results of the experiment shown were enough to prompt me to buy a big box of oatmeal and give it a try. I daily ate one bowl of oatmeal mixed with warm milk and a little bit of brown sugar. And sure enough, after 2 weeks, the cramps started to lessen. They were completely gone within a month and I now feel like my old self again. I had to change the recipe though, because the taste was just too gross for me. So here’s what works for me taste-wise:
Vanilla flavored yogurt, whole grain cereal, dark chocolate shavings, and of course: oatmeal. I don’t let it soak. I just eat it right away. It’s so much better this way! Some days, I eat it in the morning as part of my breakfast. While other days I eat it as an afternoon snack. Every once in a while, I add dried banana flakes and golden raisins.
I’m pretty sure this mix will evolve with time. And if I end up with a completely different result from what I eat now, I will make sure to post an updated version later on!
I’m a sucker for cookies. I’ve tried about 20 different recipes so far. This one right here is the easiest and best of all, so I really wanted to share it. I found the original recipe through David, The One Pot Chef. But then modified a couple of small details.
List of ingredients:
– 125 grams of butter (unsalted and at room temperature)
– 1 egg
– 1/2 cup of brown sugar
– 3/4 cup of Nutella
– 1 + 3/4 cups of self-rising flour (you could also use plain flour and then add 1 teaspoon of baking powder to it)
– 3/4 cup of chocolate chips
First, go ahead and preheat the oven to 180°C (=350°F).
Then you could just basically throw it all together and mix. But here’s the civilized step-by-step guide:
1- mix the butter and sugar
2- add the egg and Nutella to it and mix again
3- add the flour and mix (this time, just use a spatula instead of the electric mixer; it’s easier).
Next: take a teaspoon and slap some portions on your baking sheet, making sure to leave enough space between them, because they will spread out like crazy. Make them tiny. Trust me.
They will go into the oven at 180°C (=350°F) between 12 and 15 minutes; depending on your oven and / or how you like your cookies done.
It really doesn’t matter what pretty shape you try to give them. They will spread out in a relatively round shape. So the main trick to making equal cookies is to use the same amount of dough each time.
There is also another trick that I’ve learned and that no one ever mentions: don’t pour all the chocolate chips into your dough mix. You are bound to end up with cookies with lots of chips and some with few to none. That’s just the universal law of cookie dough. The unequal amount of chips will affect their size. And that’s why I manually add the chocolate chips, one by one on each dough ball that’s on the baking sheet; right before I put them in the oven. That way, I can insert the exact same amount of chocolate chips into every cookie (usually 5). This is how I managed to get relatively even shaped cookies like these: