Tag Archives: Cheese

Who died and made you the prince of pasta??

Hey people! I do not have a good name for this dish but something this delicious does not need a name. I had something similar a few weeks ago and have since been obsessed with making my own version. I was so impressed with the chef who made the original dish that I secretly named him prince of pasta. I think my version qualifies me as princess of pasta *mihihi*

For 2 people you need:

  • 250 g tagliatelle pasta
  • 1 eggplant/aubergine
  • 2 courgettes
  • 25 g basil
  • 1 onion
  • 1 clove of garlic
  • 20 g pine nuts
  • 3 tablespoons olive oil
  • 2 t teaspoons salt
  • 1 teaspoons roughly ground black pepper
  • 3 tablespoons tomato puree
  • 500 ml water
  • 10 cubes of feta cheese

Start by dicing all the vegetables in cubes. Chop the onions and garlic. Slice the basil into long pieces but leave some leaves for garnish.

Ah yes,the pasta:
Fill a casserole with water and bring to a boil. Add the pasta with a pinch salt and let it boil for 10 minutes (test to see if the pasta is soft, it should be al dente). Drain the pasta and put it back into the casserole and add some extra virgin olive oil.

Heat the oil in a deep pan, fry the onions and garlic. Then add the vegetables and fry till they have “shrunk” a bit in size and have changed colour into a deeper tone.

Add the salt and pepper. Stir everything around and add the tomato puree. Fry a little then add the water. Simmer for 15 minutes.

Heat some olive oil in a pan and brown the pine nuts.

Put some pasta on a plate, add a generous portion of the vegetable mix. Sprinkle with some feta cheese and pint nuts. For the last finishing touch, add some basil leaves. See, you can all be princes and princesses.




And here is the lunch I packed for my prince who is taking it to work tomorrow:

Amazing wife alert or what

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Radical Rice

Haaai everybaady! *Voice of Dr. Nick Riviera, that weird doctor on The Simpsons*

So I was lazy today and did not make EVERYTHING from scratch but we all have those days so no judging me ok? I decided to take my vegetarian cutlets out and bake them. Below is a picture of how the package looks. There are real meat versions of this that you can substitute with, or you can just grill chicken breasts.

The real star of this meal is the red rice. It is a Kurdish way of making rice. It is very tasty and goes well with fish, chicken or chunky yummy stews. Since it is made with tomato puree a stew with tomato in it would be overkill. Mmkay? This rice should be very red in colour, as red as communism. Get the title now? Hah I am clever.

So for 2 veeeery hungry people or 3 not so hungry people you need:

  • 200 g Basmati rice
  • 2 tablespoons of olive oil
  • 4 tablespoons of tomato puree
  • 600 ml water
  • 2 1/4 teaspoons salt

For the cutlets I preheated the oven to 200 C degrees, put the cutlets on a tray and grilled it for 20 minutes.

This the package the "chicken" comes in, there are two pieces. YUM!

Making the rice

Put the rice in a bowl and rinse in water to get the starch out of the rice

Heat the oil in a pan and add the tomato puree and stir around. The puree should smell like a piece of heaven

Drain the water from the rice, pour the rice into the pot and add salt. Stir it around.

Add the water to the rice and stir it around. Let the fluid evaporate.

When there is about this much fluid left in the pot,turn off the heat and cover with the lid.

Leave the rice with the lid on for 20 minutes. If you are cooking on an electric stove turn the heat down to 1 and have it own for about 15 of the 20 minutes. For a yummy side salad take two small avocados, cut in cubes, add the juice of one lemon, a tablespoon of salt and a few cubes of feta cheese.

Serve all your deliciousness on a plate. 

Enjoy sweethearts!

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