Pasta Carbonara
My carbonara
I did not really plan anything special for today - just another plain boring rainy Sunday. This morning I did not feel like waking up and doing anything – just another “pre-”Monday depression: “G, another week of “hard” labor is coming soon, very soon.” It’s my usual Sunday morning mood. So, I stayed in my bed until 2pm instead of doing my rather annoying homeworks for UNI (how productive I am).
One moment I am still in my bed, another I am at grocery store with my mum who luckily decided to get me out of the house. Then it hit me – I have to make dinner for the entire family tonight! Since I don’t know much about cooking, my conclusion was that I had to make a pasta! This summer I made pasta au pesto for couple of times (until I bought pin-nuts from China and it got me the salty taste in my month for about 2 weeks, only then I stopped). This time I went with carbonara…not complicated:
for 4 persons servings
1) spaghetti / fettuccine / rigatoni / bucatini , choose which you prefer, mines are bucatini
2) ~ 10 slices of bacon or pancetta
3) 4 egg’s yolks
4) Romano or Parmesan cheese ~ 4-6 tbsp
5) Italian parsley ~ 4 tbsp
6) olive oil ~ 4 tbsp
7) 15% cream ~ 8 tbsp
Preparation:
Boil the spaghetti (or whatever you have chosen), don’t forget to add olive oil in the boiling water!
While your spaghetti is boiling, put another pan on the cooker, add ~2 tbsp of olive oil and leave for couple of seconds to heat it up. Chopped your bacon and add it to the pan with your olive oil in it, render the bacon – cook until the fat is melt. Turn off the heat.
Now, combine the other ingredients: mix yolk, cheese and cream all in the same container.
When your pasta is cooked (it takes around 7-10 mins) drain it through a colander. Then transfer all of your pasta into the pan with bacon and stir. Then add the egg mixture, the warmth of the pasta will cook the eggs ( but make sure that the pasta is not going to overheat the yolks – you will end up with scrambled eggs). Stir. Add the desired seasonings and the parsley.
Serve and enjoy!
Bon appetit!
Serve and enjoy!
Christian Lacroix for Evian
Usually I never join my mum on her Sunday trips to grocery store but today was different! I had some stuff to pick up – in fact, I was searching for some good things to eat in between the lectures at Uni (as a part of my health dieting challenge for this month). And there I was, walking in the isles of organic yogurts, soy milk and all the rest of the gang. Then it struck me! I see in front of me a huge pile of Evian water bottles designed by Christian Lacroix for $4.99 (and yes, if you go on eBay, the same bottle retails for $20) – I was speechless. I instantaneously grabbed one of them and ran in astonishment to my mother! She laughed and said that may be if I did groceries with her every week I would already have the first Evian bottle by Jean Paul Gaultier from last year in my hands a long time ago! Honestly, it’s the first time around when food shopping actually made my entire day!
Here is my trophy bottle:
Rabbit Fillet with spices.
Rabbit Fillet with spices.
I guess I got inspired by this new movie – Julie&Julia, but the result is this amazing recipe. It doesn’t take too long to get it done and doesn’t require any cook skills what makes it basically doable for ANY one and it tastes grrreat!
For 6 persons:
For rabbit:
-6 pieces of fillet;
-1 tbs of spices: -black ground pepper; -curry; -paprika; -nutmeg; -cinnamon; -salt;
-2 tbs of olive oil;
For rice:
-500g of brown long-grain rice;
-50g of unsalted grounded pistaches;
-1 onion;
-2 pieces of garlic;
-bunch of coriander leaves;
-3 tbs of olive oil;
-salt;
To serve:
-1 pineapple;
-1 mango;
Peal pineapple and mango, cut the pineapple in circles and the mango in cubes. Put both pineapple and mango in cool place.
Chop onion, garlic and coriander.
Heat up oil in the stew-pan and fry onion and garlic. Put half of cut coriander and mix well. Add rice and fry for 2 minutes, after pour 1l of hot water while stirring. Add salt. Put the cover on top of the stew-pan and stew for around 20 minutes (until all the water is evaporated). The rest of cut coriander add 5 minutes before taking the stew-pan from the fire.
Mix the spices and roll under the rabbit fillet. Fry the fillet in olive oil on a separate frying pan while changing sides for 5 minutes. Cover the top of the frying pan and cook for another 3 minutes.
When ready to serve, sift grounded pistaches on the rice and put cut fruits on the plates.
*** rabbit fillet can be substituted by white chicken meat or by pork. Instead of mangoes and pineapples you can use kiwis, apples or pears.