Al Dente!

I don't know anyone who doesn't love a bowl of saucy pasta and with most of us living low carb, this is even more of a treat than ever before. Where we all differ, however, is on the doneness of our pasta. Call me a philistine if you must, but I really do not enjoy my pasta al dente. I can hear the gasps of horror already. I don't like it overcooked and mushy, just slight beyond al dente at the point where it holds it's shape and doesn't quite have a bite to it. This point, for me, is when pasta can hold the luscious, glistening sauce because it's edges are just ever so slightly ruffled. 

A warm bowl of pasta delivers just the right amount of comfort on a cold day. Add some earthy mushrooms and luxurious cream and you've got a winner.

This recipe uses quite a bit of garlic but mushrooms just blossom when cooked in the combination of butter of garlic. The aromas themselves are absolutely wonderful.

Ingredients

500g flat/broad pasta (tagliatelle, pappardelle)

Sauce

2 shallots, finely chopped
4 cloves of garlic
2tbsp of olive oil
1tsp of butter
1 large punnet of mushrooms, cut into large chunks (I love the meatiness of large brown or portobello mushrooms but this recipe works exceptionally with a combination of mushrooms)
Few sprigs of fresh thyme
60ml brandy or sherry (optional)
250ml stock (chicken or vegetable)
175ml double cream (I've used mascarpone before, amazing!!)
Salt & pepper to taste
Big handful of flat leaf parsley
Black truffle oil (optional)

Method

Sauté the shallots, thyme leaves and garlic in the olive oil until translucent, do this at a low temperature so the sweetness of the shallots is enhanced. Increase the temperature, add the butter and mushrooms and allow to brown slightly (mushrooms on low heat tend to boil and you don't want that). Add the liquor and flambé or just allow it to burn off if you're not feeling brave. Once the flames have died down add the stock to the pan and allow to reduce by half after which you can pour the cream into the pan, adjust the season and turn off after about 2 minutes. Stir in the parsley and plate. If you're using it, sprinkle several drops of the truffle oil onto the pasta and ........

Enjoy!

Al dente - cooking a pasta or grain to the point where it still has a bite

Crumpets & Cappuccinos

Smothered in berries, filled with chocolate chips or just plain drizzled with maple syrup, crumpets make me think of family holidays and lazy weekends. My personal favourite is covered in strawberries, maple syrup with a dollop of marscapone with a good cappuccino on the side.

I've use many recipes before, including my own, but I have come to love the version in Recipes from the Royal Kitchen. A truly useful collection of recipes which was a free gift in a magazine a couple of years ago. It's a no-fuss selection of traditional, everyday, unpretentious recipes that no kitchen should be without, the kind you receive from your grandmother.

These crumpets are perfect every time with just the right amount of rise and a perfectly light texture, non of that stick-to-your-palate gloopyness.I do, however, add buttermilk to mine on occasion which gives it just that extra bit of fluffiness.

So, with the mercury dipping into single digits, I know we're all craving a little bit of comfort. Get your favourite recipes out and........

Enjoy!

Banana Yoghurt Loaf from The Royal Kitchen baked in mine!

Recipes from the ROYAL KITCHEN by Heilie Pienaar