Creamy Mushroom Pasta with Spinach & Burrata

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My cravings for burrata started stalking me again. I usually just eat it with toast, but this time I used it to top a creamy mushroom pasta. A super easy and comforting dish now that the temperature is dropping. I’m already looking forward to spring and it’s not even winter yet. Brr!

This recipe serves 2.

Ingredients:

250gr of the pasta of your choice, I used squid ink spaghetti

4 tablespoons of butter

1 tablespoon of olive oil

3 shallots, chopped

2 cloves of garlic, minced

250grs of chestnuts mushrooms, chopped

1 cup of white wine

250grs of cream

60grs of baby spinach

1 burrata

 

Place the butter and the olive oil in a large pan over medium heat. Once the butter has melted, add the shallots and cook them until they become translucent. Then add the garlic and mushrooms. Cook them until the mushrooms are soft.  In the meanwhile, cook the pasta as instructed on the package.

Then add the white wine to the mushrooms and stir until half of it has evaporated. Add the cream, and season with salt and pepper. Cook for a couple of minutes and then add the spinach. Stir until the spinach has wilted. Taste for salt and pepper.

Serve with a piece of burrata. Drizzle some olive oil on the burrata and sprinkle some freshly ground pepper. Enjoy!

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Celeriac, Pea & Arugula Soup with Sumac Roasted Chickpeas

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I made this soup about a month ago and now I’m craving it again. The temperature has gone down quite a lot in the past few days. It feels as if we jumped straight into winter. Brrr! So comfort food season has officially started and a creamy soup hits the spot. This is a very healthy soup. The celeriac provides enough creaminess without having to add any cream. I love the lemony roasted chickpeas and I like the texture of the feta as it kinda melts in the hot soup.

This recipe serves 2.

Ingredients:

For the Chickpeas:

100gr of canned chickpeas

1 tablespoon of sumac

Pinch of lemon salt

Pepper

Drizzle of olive oil

For the soup:

1 large white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

1 ½ litters of stock (vegetable or chicken)

1 cup of frozen peas

A handful of arugula

Salt to taste

2 tablespoons of olive oil

Extras:

100gr of feta, crumbled

Cayenne

 

Mix the chickpeas with the sumac, lemon salt, pepper and olive oil in a small bowl. Spread the chickpeas in an oven dish lined with parchment paper. Roast for 20 minutes at 180C/350F.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, add the frozen peas. Let them sit for a minute in the soup. Turn off the heat, add the arugula and blend it until smooth. I used an immersion blender.

Pass the soup through a sieve and pour it back into the saucepan. Let it reduce over medium heat for 10 minutes. It will thicken nicely.

Taste for salt, keep in mind that the feta will give some saltiness. Divide the soup into two bowls. Top them with the crumbled feta, roasted chickpeas and a sprinkle of cayenne. Enjoy!

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Chicken Miso Ramen

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I made this soup a few weeks ago when my husband got a cold. Since he also likes Asian food, I thought of making him an Asian chicken soup.  It’s a super simple dish to make and perfect for these colder months.

This recipe serves 2.

Ingredients:

For the soup:

600grs of chicken, I used chicken thighs

1 white onion, sliced in half

1 piece of fresh ginger, peeled and crushed (I used a piece the size of my thumb)

3 cloves of garlic, peeled

2 ½ litters of water

5grs of dashi powder

3 tablespoons of miso, I used red miso

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Toppings:

80grs of oyster mushrooms

100gr of broccolini

Sesame oil

Garlic powder

salt

2 Spring onions, greens only

1 cup of bean sprouts

2 eggs

Chili oil

2 tablespoons of toasted sesame seeds

½ sheet of nori, cut into 2 pieces

250grs of ramen noodles

 

To make the soup, place 2 tablespoons of vegetable oil in a large saucepan over medium heat. Brown the chicken. Then add the onion, ginger and garlic. Add the water and let it cook for 30 minutes on medium heat.

While the stock is cooking, start making the toppings. Stir-fry the oyster mushrooms and broccolini in some sesame oil with a pinch of garlic powder and salt.

Cook the ramen noodles as instructed on the package.

Boil 2 eggs for 7 minutes. Toast the sesame seeds in a pan.

Once the 30 minutes for the stock are up, remove the chicken from the saucepan and shred it. Set aside.

Pass the stock through a sieve.

In the same empty saucepan, add the miso and dashi powder. Slowly add the stock while whisking.

To plate up, divide the ramen noodles in between two bowls. Add the shredded chicken and soup. Top with spring onions, bean sprouts, broccolini, mushrooms, eggs, sesame seeds and nori. Drizzle some chili oil and serve with extra soy sauce and sesame oil on the side.

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Camembert Mac & Cheese with Zoodles

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Comfort food season has started, so a Mac & Cheese recipe was in order. I’ve been eating a lot of camembert lately and this time I added it to this pasta dish. I love the creaminess it gives. I also added zoodles to have some extra texture and add a bit of veggies.

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This recipe serves 4.

Ingredients:

1 zucchini, julienned without using the core

2 medium white onions, chopped

2 cloves of garlic, minced

2 tablespoons of olive oil

3 tablespoons of butter

3 tablespoons of flour

800ml of milk

250grs of camembert, without the rinds

100gr of Gouda, shredded

300gr of the short pasta of your choice

10 sprigs of thyme

Salt

Pepper

For the crumb mixture:

½ cup of Parmesan

½ cup of breadcrumbs

5 sprigs of thyme

Salt

Pepper

 

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

In a large pot, add the olive oil. Cook the onions over medium heat for 5 minutes, until they become translucent. Then add the garlic and butter. Once the butter has melted, add the flour and keep stiring for about 3 minutes. Then add the milk and stir for about 15 minutes until it thickens.

In the meanwhile cook the pasta as instructed on the package.

Mix all of the ingredients for the crumb mixture in a bowl. Set aside.

Once the sauce has thickened, add the cheeses and whisk to incorporate them into the sauce. Once the cheeses have melted, add the thyme, salt and pepper.

Add the cooked pasta and zoodles to the sauce. Mix until they are evenly coated.

Grease an oven dish. Pour the pasta with the sauce in the oven dish. Evenly spread the crumb mixture over the top. Broil until it gets golden on top.

Serve right away.

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