Vermicelli – soaked for 1-2 hours
Chinese mushrooms – soaked for 1-2 hours, then sliced
Eggplants – sliced diagonally
Coriander – handful of leaves
Spring onion – thinly sliced
Dark soy sauce
If only we’d stop trying to be happy we could have a pretty good time.
~ Edith Wharton
Hi. Cooking inspiration levels have been low, as you may have picked up from the lack of cooking posts on this blog – but a crack of sunshine rained down on me at my first walk to the supermarket here. I came home and made something that was not scrambled eggs or yoghurt in a bowl! Also, I bought my first ever tub of buffalo mozzarella and I fear there may be a repeat of this incident in the not-so-distant future :-O
Tonight’s dinner was simple, but nice nevertheless – and I do feel better than I did yesterday… cooking must do for me what shopping does for some people! I now look forward to hosting a dinner party or something sometime soon…
Anyway, my eyes are hurting from a long day of staring at the screen at work… so bye and hope you are all having a great Monday there!
PS. My friend Rosie has started a yummy blog! Yay! Go check it out…
Pasta spirals with leek, mushrooms, and buffalo mozzarella
2 cloves garlic
100ml white wine
2 flat mushrooms
1 tsp sugar
Buffalo mozzarella – however much you want, sliced into circles
Tri-colour pasta spirals, or pasta of your choice
Heat a saucepan of water over medium-high heat, and add in a few teaspoons of salt. Bring the water to a rolling boil, then add in enough pasta for you.
Meanwhile, smash, peel and chop the garlic cloves. Separate the leaves from the stem of the leek, discard the leaves and slice the stem into rings. Clean the mushrooms with a damp cloth and slice them. Zest the lemon half and retain the lemon for use later.
Dribble some olive oil in a small skillet, set it over medium-low heat and swirl the pan around to spread the oil around the base. When the oil is sufficiently warmed, add in the garlic – watch it sizzle. Once you can smell the garlic, add in the leek rings and white wine and saute for 2 minutes. Add in the mushrooms, a spoonful of sugar, a shake of chilli flakes and the lemon zest, and continue to fry – adjust the heat if necessary. Add in a pinch of dried basil, rubbing it between your fingers as you go. When the vegetables are cooked and the wine has nearly evaporated, squeeze in the lemon juice and turn off the heat. You can add in the buffalo mozzarella at this point, though I chose to decorate my plate with it instead!
When the pasta is cooked al dente, drain it and put it on a plate. Add the vegetables and buffalo mozzarella (if you haven’t yet added it into the pan), and serve immediately. Great with a shivering glass of white wine!