The thing
about cooking is taste.If your meal doesn’t taste good what's the
point in cooking it? It won’t be eaten, it probably won’t be nutritious and you’ll
end up throwing it away.What a
waste of time and money.
Taste isn’t
some holy grail of cooking; it’s what cooking should be all about. The raw food you cook has the taste. If the finished product doesn’t have
any, then it is down to the cooking.
My approach to cooking is
·
To
take your time.
·
Add
ingredients when necessary only.
·
Use
ingredients that complement each other.
·
Don’t
overcook.
·
Experiment and learn from your mistakes.
Once these
points are mastered, you’ll never forget them again.
I’m not
here to lecture or guide on healthy eating. I’m a believer in three good meals
a day and a balanced diet. What that diet entails is totally up to you. If you
need to count carbs, fat intake or have any other dietary needs please follow your
own method of doing so.
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Essentials
This week’s
recipe is what we call Creamy Mushroom Pasta
Ingredients
|
Mushrooms 300g
Cream
Freshly Grated Parmesan Cheese
Garlic
Butter
Spaghetti Pasta
|
300g
250ml
two teaspoons
2 large gloves
a knob
500GRMS
|
- Boil the water for the spaghetti per instructions on the pack. Add a good teaspoon of salt and make sure the water is boiling before you pop in the pasta. Add a drop of oil or some butter.
- Slice the mushrooms thinly, not too thinly.
- Heat a good sized frying pan and add all the butter.
- Peel and slice the garlic. Just as the butter is melting add the sliced garlic and stir gently. The important bit here is not to let the garlic burn, so turn down the heat and let it melt into the butter
- Just as the garlic is turning soft, add the mushrooms and sprinkle with sea salt.
- Keep Stirring
- Check the pasta, you need to keep the water boiling but not too vigorously, stir the pan regularly.
- As the mushrooms begin to juice, turn down the heat to the lowest, stir well and pour in the cream. Turn up the heat slightly and as the cream begins to bubble, do not let it boil, add in the Parmesan.
- Stir slowly. As the cheese melts turn off the pan and cover.
- Turn off the spaghetti. Do not overcook it. If it’s not fully cooked leave it stand in the hot water to finish.
- When the spaghetti is cooked, drain and leave to stand for a couple of minutes to dry off.
- Pour it back into the pan
- Stir in the mushroom sauce and heat slightly just to meld the two together. Only do this for thirty seconds or so. Check if it’s warm enough and that the sauce is clinging gently to the pasta.
- Serve
