Tag Archives : cream


Fettucine with Rainbow Silverbeet, Pancetta and Cream 2

Note: this is a scheduled post, I’m off having a baby!

This was a pure farmers’ market cook-up. I love farmers’ markets but I find it really hard to get out of bed early enough on a Saturday (that’s when my local farmers’ market is on) to be there when the nice veggies are still there. They usually sell out if I get there at about 11am. Anyway, one day we managed to rock up there relatively early by my standard (about 10!) and because it was wet and rainy and flooded, all the lovely veggies were still there and naturally I went nuts and we basically ate veggies for the rest of the week.

sauteeing rainbow swiss chards and pancetta

Which was probably not a bad thing! Anyway I also scored some lovely super duper free-range-pigs-flying-made-in-the-air-organic pancetta as well and hence this dish was conceived.

boiling egg fettucine

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Joshua’s Spaghetti Carbonara (with Mushroom and Capsicum)

Joshua's Kinda Carbonara

I was lazy so I got Josh to make lunch. Since I took over most of the cooking (unemployment, y’know?), I almost forgot what it was like to just sit there and wait for food to appear!

This is how he does a carbonara for two*:

  1. 1/2 onion, diced
  2. 2 rashers of bacon, chopped
  3. 1/2 red capsicum, cut into thin strips
  4. 3 button mushrooms, sliced
  5. 1/4 cup of white wine
  6. 1 egg
  7. 1/2 cup cream
  8. 1 tbsp of grated parmasan
  9. 1 tbsp of grated Colby cheese
  10. a pinch of dried tarragon
  11. 1 tsp of dried parsley
  12. 2 shakes of freshly ground black pepper
  13. 200 g. of spaghetti

spaghetti carbonara with mushroom and capsicum

Cook spaghetti in hot boiling water. Add a bit of olive oil to the frying pan and sautee the onion, bacon and garlic until the onion is softened. Add mushroom and capsicum for a minute or so. Add the white wine to the vegetables and let them steam in the wine for a minute or so. Add cream, tarragon and parsley and bring to boil. Turn the heat all the way down and add in the egg, whisk very quickyly so it doesn’t scramble. Add the cheeses.

Toss the spaghetti through the sauce. Serve.

* Actually that is how he does a carbonara this time. He has a tendency to put in whatever he can find in the fridge. If you’re interested, this is how I make carbonara.


Pumpkin Gnocchi with Brie and Walnut Sauce 7

yummy pumpkin gnocchi in a pretty bowl

I bought a whole butternut pumpkin a couple of weeks ago and had used up parts of it. But now it’s begging to be used up! So pumpkin gnocchi it is.

This gives you four serves. They are not big serves but because the sauce is so rich, you probably don’t want a lot of it anyway.

steaming the pumpkin

(pumpkin pieces in the steamer)

Pumpkin Gnocchi

  1. 600 g. pumpkin
  2. 1.5 cups of plain flour
  3. 1 egg yolk
  4. 1 tsp ground nutmeg
  5. 1 tbsp of butter

mashed pumpkin after being roasted

(‘dehydrated’ pumpkin mash)

Cut pumpkin into thin slices and steam them until tender (about 10 or so minutes). Remove the rind and mash the pumpkin with a fork until very smooth in a saucepan. Add butter and nutmeg into the mashed pumpkin. Place on heat and keep stirring the pumpking mash to dry out any water that’s in the pumpkin for about 10-15 minutes. We need to get rid of as much of the moisture in the pumpkin as possible otherwise your gnocchi won’t form properly. Leave the pumpkin to cool, keep stirring if you can so that all the steam escapes.

adding an egg yolk to the pumpkin mash

Once the mash is completely cooled, add an egg yolk to the mash.

adding flour to the pumpkin mash

Slowly add in the flour and keep mixing with a spatula until the mixture becomes smooth and pale yellow colour.

pumpkin gnocchi mixture

Once your dough is ready, pat your hand with some flour and cover your work surface with flour. Take a small piece of the dough and roll them up into long shape – size of a small leek. Cut the dough crosswise into rectangular-ish gnocchi pieces. I don’t bother shaping them other ways. Seriously, once they’re covered in sauce, it really doesn’t matter how well shaped they are.

Brie and Walnut Sauce

  1. 1/2 cup of walnuts
  2. 1 cup of cream
  3. 50 g. of brie, cut into small cubes
  4. 1 tsp of Vegeta gourmet stock powder (or salt)
  5. 2 tsp of fresh tarragon leaves (optional)

Toast the walnut on dry heat for a minute or so. Add cream, brie and stock powder and bring to boil. Add some fresh tarragon if you have any (I don’t but it would have been ace if I do) and leave the sauce to simmer while you cook the gnocchi.

pumpkin gnocchi in yummy cream sauce

Bring a pot of water to boil and add the gnocchi. Once they float, leave them to cook for 1-2 more minutes. Using a slotted spoon, pour the gnocchi straight into the sauce and mix.

Pumpkin Gnocchi with Brie and Walnut Sauce

As the sauce is very rich, you just want the sauce to coat the gnocchi so use a slotted spoon to fish out the gnocchi from the sauce as well. Serve.

Note: I’m filing this under Pasta but yes I am well aware that it’s not a pasta!


Creamy Garlic Prawns with Pasta 10

I can’t believe I’m posting this late and I have plans early tomorrow later today morning.

creamy garlic prawns with pasta

I usually do two types of garlic prawns, one with creamy, garlicky sauce with pasta and another with olive oil sauce to be eaten with bread tapas style. I love them both. I bought some nice prawns the other day and so I made two separate batches of garlic prawns.

This post deals with the creamy saucey, pasta one.

You’ll need, for two people:

  1. 8 large prawns, peeled and deveined (or however many you decide to eat)
  2. 3 cloves of garlic, finely chopped
  3. 1/2 onion, very finely diced
  4. 1/3 cup of white wine
  5. 1/2 cup of cream
  6. A slice of butter*
  7. 1 tbsp of extra virgin olive oil
  8. 1/2 chicken stock cube
  9. 3 tbsp of chopped fresh parsley
  10. 1 tsp of plain flour
  11. Spaghetti, fettucine, etc.  or cooked rice to serve

prawns sizzling in a frying pan

Put butter and olive oil in a small frying pan on medium heat, add onion and fry very gently until the onion softens. Add the garlic and prawns. Stir. Fry till the prawns colour, turn the prawns over. This shouldn’t take more than a minute on each side. Add the chicken stock cube and wine. Stir to dissolve the stock cubes and the wine evaporates. Add the cream and heat until the cream bubbles.

add cream to the garlic prawns

Take the flour and sprinkle them with your finger onto the sauce, bit by bit (to avoid the flour forming lumps) until the sauce reaches the desired consistency. Add water if necessary.

Serve on top on cooked pasta or rice and sprinkle with parsley and freshly cracked pepper.

* A slice of butter = a normal 250g block of butter sliced cross-wise 2.5mm thick

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