Oct 14, 2024
This quick and easy creamy bacon and mushroom pasta recipe is perfect for weeknight dinners. Ready in 60 minutes!
Ingredients
500 g fusilli pasta
200 g streaky bacon, chopped
200 g White mushrooms (mix of small & large)
2 cloves garlic, chopped
½ cup white wine (optional)
300 ml thickened cream
1 handful of parsley, finely chopped
½ cup grated parmesan, plus extra to serve
Salt & pepper
Directions
Bring a large pot of water to a boil. Add a good pinch of salt.
Add chopped bacon to a pan (no need to add oil). Put on medium heat and allow to sizzle away for 1-2 minutes. Once the fat starts to melt, add the mushrooms and toss to coat. Now add the garlic and season with a small pinch of salt and lots of pepper. Add the wine (if using, and bring to the boil). Now, add the cream and cook for 1-2 minutes until it just starts to thicken. Then turn the heat off.
Add pasta to boiling water and cook.
Turn the heat back on to the pan and add the cooked pasta to the sauce. Add the parsley and parmesan and toss or stir until each piece of pasta is coated in sauce. Serve and garnish with extra pepper and cheese if you want.
Dec 20, 2023
Satay Mushroom Skewers
Ingredients
Satay mushrooms
200 g white flat mushrooms, sliced into thick strips
1 tbsp olive oil
1 tbsp coconut aminos or tamari
1 tsp hot sauce
1 Juice of a lime
6 wooden skewers, soaked in water
Salad
2 Lebanese cucumbers, sliced into thin ribbo
1 cup pea sprouts
¼ red onion, finely sliced
1 Juice of a lime
1 tbsp olive oil
Satay sauce
½ cup smooth peanut butter
½ cup coconut aminos or tamari
½ cup boiling water, plus extra if needed
To serve
2 tsp roasted peanuts, roughly chopped
1 tsp finely chopped fresh red chilli
1 tbsp fresh herbs, optional
1 Juice of a lime
Directions
Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.
Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.
Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.
To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Dec 20, 2023
Zesty Mushroom Tacos
Ingredients
Mushrooms
4 large Portobello mushrooms
1 tbsp olive oil
1 tbsp Mexican spice blend, heaped
Salsa
½ cup tinned baby sweet corn, drained
½ cup cherry tomatoes, quartered
2 tbsp finely diced red onion
1 tbsp finely chopped coriander
1 tbsp olive oil
1 Juice of a lime
Lime smashed avo
12 avocados
1 Juice of a lime
1 pinch salt
Tacos
1 cup tapioca or arrowroot flour
1 cup almond flour
1 cup water
1 dash Olive oil for frying
Directions
Get started by slicing each of your Portobello mushrooms into 4 thick pieces. Add to a bowl and use your hands to coat well with the olive oil and mixed spices. Chargrill or pan-fry on medium-high heat until softened, cooked through and caramelised. Set aside and get onto the other elements.
For the salsa, combine the listed ingredients in a bowl and mix well to combine.
For the lime smashed avocado, in a bowl mash 1 to 2 avocados with the juice of 1 lime and a pinch of salt.
For the 3-ingredient tacos, in a bowl whisk together the tapioca flour, almond flour and water until smooth and creamy. Add a splash more water for a crispier taco, the thinner the batter, the thinner and crispier the taco shell. You could use store-bought taco if you prefer.
Heat your olive oil in a pan over medium-high heat and pan-fry tacos on one side for 6–8 minutes or until firm enough to flip, continue to cook until golden brown on both sides. Cook in batches. This batter makes 8 tacos, two small tacos for each person.
To serve, start with a base of the taco, load with the lime smashed avocado, then the zesty salsa, and finally the charred mushrooms.
You can garnish the dish with some fresh herbs, sliced red onion, dried chilli flakes, a squeeze of lime and a pinch of salt.
Dec 6, 2023
There’s nothing like a summer BBQ! This dish will be a crowd pleaser with you and your family.
Ingredients
Creamy herb dressing
½ cup thick unsweetened Greek yoghurt
3 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 garlic clove, finely grated or crushed
1 Zest of 1 lemon
1 tbsp fresh lemon juice
3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
1 pinch Sea salt, to taste
1 pinch Freshly cracked black pepper, to taste
BBQ vegetables
6 Portobello mushrooms, halved
1 handful of Swiss Brown mushrooms, halved or kept whole
2 zucchinis, thickly sliced
1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
1 bunch of spring onions (scallions)
1 bunch of fresh asparagus
1 bunch of broccolini
23 tablespoons extra virgin olive oil
1 tbsp teaspoon sea salt
1 pinch Freshly cracked black pepper
Directions
Creamy herb dressing
In a small serving bowl, combine the creamy herb dressing ingredients.
Taste for seasoning and adjust as necessary.
Stir the ingredients together until well combined.
Set aside until ready to use.
BBQ vegetables
Preheat your BBQ to high heat.
Arrange all the vegetables on a tray.
Drizzle with olive oil and sprinkle with salt and a generous amount of freshly cracked black pepper.
Toss the vegetables to coat evenly.
Grill the vegetables on the hot BBQ until charred and just cooked to your liking. Aim for a slight crunch, which should take just a few minutes.
Arrange the BBQ’d vegetables on a platter.
Serve alongside the creamy herb dressing for people to help themselves.
Optionally, drizzle the sauce over the vegetables and top with a sprinkling of fresh herbs.
Serve immediately and enjoy!
NOTES
Preheat the BBQ to high heat before placing the vegetables on it. This helps achieve a nice char and ensures even cooking.
Keep an eye on the vegetables while grilling to prevent overcooking. The goal is to have vegetables with a slight crunch. This dish is best served immediately to enjoy the grilled vegetables while they’re hot and maintain their crunchiness.
Feel free to either serve the sauce alongside for people to serve and add themselves, or drizzle the sauce over the vegetables before serving, accompanied by an extra sprinkling of fresh herbs.
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