Tagliatelle con aglio e limone

This is a really easy recipe and filled with flavours. It is most convenient to make when you come back from a trip and realise you have very few ingredients at home, as it happened to me a few days ago.

All you need is high quality pasta, some garlic, a lemon (or a lime), dried herbs, black pepper, olive oil and good Parmigiano.

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For two servings 
1- Cook the pasta per instruction.
2- In a pan, fry four to five garlic cloves sliced for a few minutes in olive oil.
3- Add one lemon or one lime (as in the photo) cut in very thin slices (make sure you take away the seeds). Let it all fry gently in medium fire until the garlic slices take on a golden colour. Add some dried herbs in the last few minutes along with freshly ground pepper.
4- Drain the pasta, place in a large bowl and top with the garlic-lemon mix and all the olive oil. Toss well.

Serve with freshly grated Parmigiano. Optionally, you can add some Peperoncino to give it a slight kick and more colours. 

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Chocolat chaud – le vrai!

How to make a real hot chocolate according to my eight year old son.

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For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.

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2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.

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Stir and enjoy! He does not add sugar, but some may want to. 

Blueberry scones

Oh what a delight these are! And so wonderfully tangy on an autumn afternoon with a strong espresso or if you so prefer, a cup of Rooibos tea.

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1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- Wash the fresh blueberries and set aside to dry on a towel.
3- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
4- Then add 20 gr. of brown sugar and 150 mil of milk . Continue working with your fingers then place the dough on a floured surface.
5- Bring the dough into the shape of a fat sausage, and flatten. Place the blueberries on top and fold the dough from the outside in. The dough should look like it did at the start, meaning a fat sausage only fatter with the fruits inside.
6- To make the scones cut the dough vertically into 2 cm thick slices.
7- Place the scones in an oven dish, and brush with an egg yolk.
8- Bake for 20 minutes in a 200º C. oven.

Enjoy after they have cooled a little. They will still be delicious the next day! 

Fettuccine con pomodori e aglio

The perfect pasta when you have little time. The tomatoes cook directly on the plate with hot oil and garlic. It is really good!

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1- Cook the Fettuccine (preferably egg based and fresh) per instructions.

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2- While the pasta is cooking, place some olive oil and fry as much garlic as you want in a small pan.
3- While the garlic gets golden, dice some tomatoes and place them either in a large bowl or in individual deep serving plates. Sprinkle with salt, freshly ground pepper and dried herbs. [If you use fresh herbs, add them just as you are about to serve the Fettuccine.]

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4- When the garlic is nice and golden, pour the oil with the garlic directly on the tomatoes. They will sizzle!
5- Add the cooked Fettuccine and mix.

Serve immediately (sprinkle with fresh herbs if at hand) accompanied by freshly grated Parmiggiano. Enjoy! 

Strawberry and apple crumble-muffins

Quite a long name, I admit, for such a wonderful little muffin. The look like crumble, feel like crumble, and yet are prepared liked muffins. And they taste divine!

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For 12 crumble-muffins
1- Melt 60 gr of high quality butter and let it cool.
2- In a large bowl, mix one and half cup of sifted flour, a tablespoon of baking powder, two tablespoons of brown sugar and a pinch of salt.
3- Add a dash of milk, two organic eggs and the melted butter.

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4- Add a cup of fresh strawberries and an apple cut in small pieces.
5- Place in a muffin baking dish and bake for 25 minutes at 175º c.

Enjoy!