PENNE with GARLIC, OLIVE OIL and MUSHROOMS
I tend to have a love hate relationship with pasta. I never liked it much but with time I have come to realize that I did not like it because of how it was prepared. I saw this recipe a few years ago in a cookbook called “the best ever 20 minute cookbook”. I thought the title was interesting because hey, who doesn’t want a tasty meal in less than 20 minutes? The original recipe did not have mushrooms and used parsley instead of coriander (dhania) but I can’t really stand the taste of parsley, dhania is my favorite herb and at the time I was just discovering mushrooms. This dish takes about a max of 12 minutes to prepare. It looks great if you use red dried chilli which I did not have. I used oyster mushrooms but I’m sure it can work with any mushroom. HAPPY COOKING!!
Ingredients
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
Serve immediately
https://www.themothershipvillage.com/penne-with-garlic-olive-oil-and-mushrooms/Butter Milk Substitute
- Milk (just under one cup)
- 1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Apple and Cinnamon pancakes with Cinnamon butter and Syrup
Ingredients
- 300g self-raising flour
- 1 tbsp bicarbonate of soda• 2 eggs
- 280ml butter milk ( buy from super market or alternatively see separate post on how to make your own or what to use as a substitute)
- 4 tbsp milk
- 85g melted butter
- level tsp of cinnamon
- 2 small medium eating apples, peeled, cored and grated
- butter or oil for frying.
- Maple syrup to serve
- 85g softened salted butter
- 1 tbsp cinnamon
- 2 tbsp caster sugar
Instructions
To make cinnamon butter mix all ingredients and wrap in cling film, shape into a log and chill.
Sift the flour.Mix the flour, bicarb, cinnamon and a pinch of salt in a bowl. Make a well in the middle then slowly whisk in the eggs, followed by the butter milk, milk and melted butter. Once mixture is smooth, stir in the grated apples.
Melt a little butter in a pan or pour a little oil. When hot, add 1-3 small ladles of batter to the pan making 1-3 small pancakes (this will depend on the size of your pan)
Cook for 2-3 minutes until it bubbles appear and the underneath are set and golden. Flip and cook for a few more minutes
Transfer to a plate and cover. You can place in a warm oven to keep them warm
To serve stack pancakes on a plate, top with a knob of the cinnamon butter and drizzle with maple syrup.
https://www.themothershipvillage.com/apple-and-cinnamon-pancakes-with-cinnamon-butter-and-syrup/
