Today is one of those day where you just can’t go outside and wished you could go back to bed! It’s too windy and cold too go for a hike and too rainy/ snowy to go for a walk. And now a winter thunderstorm is approaching….
The only thing to do on such a dull day is COOK and EAT!
Our late lunch was a team effort. I was in charge of the salad and my mum (who in my opinion is one of the best cooks around) wowed us with her version of Surf and Turf Pasta Carbonara.
For this salad I was inspired by and adapted a recipe from Angela from Oh She Glows. I personally love all of her ideas and vegan recipes.
Because I didn’t have tahini I couldn’t make Angela’s Tahini-Lemon dressing, so I used what we had instead. It may not have been as good as Angela’s original version, but it still made a great side salad for the main attraction on the table: mum’s Surf and Turf Pasta Carbonara.
To make up for the hefty amount of heavy cream used in this recipe we substituted ham for bacon, which is commonly used. It still tasted amazing!
Surf and Turf Pasta Carbonara
makes 6 portions
You will need:
- 500g pasta (We used Fettuccine)
- olive oil
- 1 onion, chopped
- 300g ham, cut into small pieces
- 4 eggs
- 400ml heavy cream
- 150g parmesan, grated
- 12 prawn
- 3 garlic cloves, crush
- Add cold water to a bowl and add 2 tsp. of salt and crushed garlic. Then add the prawns and set aside.
- Bring a large pot of salted water to a boil, add the pasta and let it cook until al dente. In the meantime, prepare the sauce.
- In a big frying pan, heat up 2 tbsp of olive oil. Add the chopped onion and fry for a minute or two. Then add the ham and stir to combine.
- In a big bowl or container, mix together the eggs and the heavy cream. Add the Parmesan and season with salt and pepper. Stir well. Then add the mixture to the pan containing ham and onion and stir to combine. Set aside.
- When the pasta is al dente, drain and set aside.
- Add the cooked pasta to the sauce. Let the flavors combine while frying the prawns.
- Heat up some olive oil in a medium sized skillet and fry the prawns on medium heat. When done, mound the pasta into plates or bowls and serve with 2 prawns.
Other than eating and drinking coffee to stay awake I am currently researching on how to self-host my blog. If there’s anyone out there who has tips or knows good tricks on self-hosting I’d be very thankful if you could let me know in the comment section. Thank you!
In an attempt to make up for the delicious cookies I have been eating lately and to fill up on some nutrients I decided to make a colorful Vegetable Pasta Salad. This is usually something we have in the summers but I had this vision of a colorful salad today and decided to expand it into a pasta salad. Most pasta salad recipes will tell you to dress the salad with a combination of mayonnaise and sour cream, or maybe only mayonnaise. I however despise mayonnaise. I’ve never really liked it and the only time I eat it is in the sauces we have with our New Year’s Eve Fondue. But that’s about it.
This Vegetable Pasta Salad is dressed with a creamy herb dressing made out of low fat yogurt and pesto. It tastes great, gives you the right amount of creaminess and is a much lighter version of any conventional mayonnaise based salad dressing.
Vegetable Pasta Salad
You will need:
- 200g wholewheat pasta (I used penne)
- 1/3 cup low fat yoghurt
- 2 tbsp. pesto
- salt, pepper
- 1 large carrot, peeled
- 2 tomatoes
- 2 bell peppers
- 1 cup baby spinach
- spring onion
- Start by cooking the pasta.
- In the meantime cut the vegetables (carrot, tomatoes, bell pepper and spinach) into smaller pieces and put them all into one large bowl.
- Once the pasta is cooked, drain and cool it off under cold running water.
- Add the pasta to the bowl of cut vegetables.
- Add the yogurt and pesto and mix well. Season with salt and pepper and garnish with spring onion.
I love how colorful this is salad is. It makes it taste sooo much better!
I’m having clementines for dessert. They are my absolute favorite fruit in the winter and I love how sweet they are.
Look at what my lovely parents sent me: Christmas in a Box!
Christmas essentials, which includes an Advent calendar, delicious chocolate, Austrian Gingerbread and some beautiful decorations. Now it feels just right to listen to Christmas music!
But let’s turn to the food:
Today I was craving some pasta. I decided to be adventurous and tried making pumpkin sauce to go with it. It turned out having a lovely smooth consistency and the flavor really complemented the Parmesan. I added some Italian herbs, mainly for some extra color but it really did enhance the taste. Try it out for yourself and let me know what you think!
Creamy Pumpkin Pasta
For 2 portions you will need:
- 180-200g pasta
- 1 can pumpkin puree (400g)
- 1/2 onion, cut
- 2 tbsp. olive oil
- 1 tbsp. Greek yoghurt
- Italian herbs
- salt, pepper, cinnamon
- Begin by cooking your pasta. Once al dente, strain and set aside.
- In a saucepan, heat the olive oil and add the onion. Fry for 2-3 minutes, stir occasionally.
- Add the pumpkin puree and stir well. Add 1 tbsp. of Greek Yoghurt to enhance the creaminess of the sauce. Season with herbs, salt and pepper. Add a little cinnamon at the end for some extra Christmas spice.
- Mix the sauce into the pasta and stir well. Let the flavors combine for another 5 minutes.
- Serve with some freshly grated Parmesan.
If you feel that the sauce is too thick, you can add 1/4 cup of vegetable stock to the sauce before mixing it together with the pasta.
Hope you all have a great weekend!