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Tuesday, March 27, 2012
Tuesday, March 20, 2012
simple, seasonal and scrumptious...just the way we like it!
Asparagus, Snap Pea and Avocado Pasta
Coarse salt and ground pepper
450g asparagus, ends trimmed and sliced in half
450g sugar snap peas, strings removed
450g bow-tie pasta
4 tablespoons butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled and cut into 2cm chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded parmesan or pecorino cheese, plus more for serving
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; tranfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In a pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine; season with salt and pepper. Served topped with cheese.
Asparagus, Snap Pea and Avocado Pasta
Coarse salt and ground pepper
450g asparagus, ends trimmed and sliced in half
450g sugar snap peas, strings removed
450g bow-tie pasta
4 tablespoons butter
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled and cut into 2cm chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded parmesan or pecorino cheese, plus more for serving
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; tranfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In a pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine; season with salt and pepper. Served topped with cheese.
Wednesday, March 14, 2012
Tuesday, March 6, 2012
18 Very Unusual Ice cream Flavours from around the World....Seriously????
Spaghetti & Cheese Ice Cream - From Venezuela. Cheese flavoured ice cream with ground up spaghetti pieces (no sauce) 
Octopus Ice Cream - From Japan where it is known as Taco Aisu. Actual octopus meat in a slushy cherry ice.
Horse Flesh Ice Cream - From Japan. Raw horse flesh in vanilla ice cream.
Salad Ice Cream - Nobody's claiming it (wonder why!). Strawberry ice cream with cucumbers, tomatoes, peppers and lettuce.
Squid Ink Ice Cream - From Japan. Squid ink gives the ice cream a dark charcoal colour.Other interesting flavours were:
Fish ice cream - Japan
Spleen and artichoke - Italy
Goat ice cream - with actual goat bits - Asia
Cheddar cheese ice cream - made with premium cheddar cheese - Philippines
Chicken wing ice cream - Japan
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