Penne with Asparagus

Hey, little brother...

... I'm sorry that I neglected this little blog -again- for some time. I was busy with studying, lab-time, a trip to France (I'll write about that) and finals are coming up.

And now that I'm back, the first thing I post is a recipe with asparagus. You must be a little disappointed, but I guarantee this pasta dish doesn't taste that much 'asparagus-like'.

This recipe is actually what happens when I am to busy to go to the grocery store a planned ;)
I bought the asparagus a couple of days ago and almost forgot about it. So before it got to waste I decided to try the typical 'student-like' way of inventing a new dish (read pasta-sauce).

I found some bacon, cherry tomatoes (I  don't really now, if that is what they are called in English, but I'm talking about the little, almost sweet tasting tomatoes) and the asparagus - of course - in our refrigerator.

Adding those things together might sound a little strange, but my thought-process went as follows: asparagus tastes good with bacon, and bacon and tomatoes are the main ingredients in my favourite pasta-sauce..

Easy, right?

So here it goes...

Tortiglioni Peperonata.

I don’t know if you noticed or not but lately I’ve been inspired various recipes by Jamie Oliver. If you stick  to his recipes they always turn out really good (though – probably thanks to the lack of the necessary tools in my kitchen – I can’t seem to get the 15-minute- and a few 30-minute- meals done in time). And honestly I don’t really have the need to cook that fast, but by trying my knife skills have improved and I became a little more organized in the kitchen.

Yes, feel free to picture me in the kitchen hacking manically away on some onions, herbs and all kinds of vegetables.... Nice, uh?

The picture is not entirely true, because I actually try to use the proper methods to develope my skills. Hop over to Jamie Olivers site and have a look at the 'skills' videos. But just so you know it is really easy to get caught up in his videos and youtube-channel. I just really like what he comes up with and of course his accent J

So on to the recipe:

(please excuse the bad picture but I took the picture with my phone and there was no natural light)

Spring cleaning

Hi!

I'm in such a good mood lately, that I decided to change around the look of my little blog. The sun has finally made its way here - along with the warm temperatures to match.
Do you notice how people are always smiling as soon as spring has finally arrived?? I just really like this time of year.

I know I haven't been around in a while but moving, re-organising and university just got the better part of me.
Of course I didn't stop cooking, but I just did not take any pictures.
Well, 'any' is not entirely true - I took a few shots with my phone in some really bad light - but I'm still going to show you, because two dishes were actually pretty good and I'm not sure when I'll get around to cooking them again.
The first recipe is coming tomorrow :)

I hope you don't mind. If you do -

 just check back in one week or two :)

Hello ...

... It's me :)

I just wanted to let you know that I haven't forgotten about this blog...
I just have been very busy with, well, life.
Moving, painting, unpacking boxes and a short weekend-trip.

But I will be back very soon!

Plum Bresaola Salad

A Salad...

...the first of the season. Well, actually the season for all kinds of fresh vegetables and fruits, otherwise known as spring, doesn’t really want to start here. We are having below zero temperatures and the sun seems to have got forgotten how to rise... Okay, I’m being overly dramatic but the essential picture is true: It’s cold, windy and there was some snow.

All that bad weather couldn’t keep me from making a nice salad for dinner.  I’m usually not known for eating ‘just’ a salad for dinner but this one did the trick. I didn’t even touch the bread with herb butter I served.

 You’ll need:

(serves 2)

• 2 ripe plums (this also works really great with peaches, oranges and even pears)
• rosemary, preferably fresh and finely chopped, but dried works fine
• Bresaola or Parma ham, 3 -4 slices per person
• salad, a mix with some rocket (or just rocket)
• olive oil
• sea salt
• freshly ground black pepper
• 1 tbsp red wine vinegar
• 1 tsp natural yoghurt
• some goat’s cheese, crumbled