Friday, April 12, 2019

pasta with tomato sauce

Hey, It's Friday and I have some nice pasta on a plate for you! 

Who cares if it's cold outside and rainy, as long as you have warm bed and idea what to cook (read full belly) you'll be fine!

Pasta With Tomato Sauce
There are many versions for tomato sauce. Almost all of them have olive oil, garlic and normally tomatoes (fresh, from can, juice, dry, puree). This one is no exception, there is olive oil, garlic, tomatoes (tomato paste and homemade tomato juice) but there is another ingredient, key ingredient, lemon zest. Sometimes I call this pasta penne alla lemon zest, simply because lemon zest dictates the flavor here. It lifts it up to another level. 
It takes 30-35 minutes to make this sauce and I usually cook it before I eat. Therefore I put the water for the pasta to boil once I start preparing the sauce.

Serves 4
3 tablespoons olive oil
2 medium-sized onions, finely chopped
3 garlic cloves, finely chopped
2 spring onions, finely chopped
teaspoon sugar
tablespoon tomato paste (concentrate) 
650ml homemade tomato juice
200ml water
one large lemon, zest
tablespoon butter
salt to taste
about 1/2 cup Parmesan, grated
250g penne (You can use pasta of your choice or make your own, fresh pasta. I didn't. Not this time)

Heat the olive oil in a large pan and add onions and salt (pinch or two). Cook onions gently stirring every now and then (not letting to burn) for about 10 minutes. By that time onions should be soft and start to caramelize. Add garlic and spring onions. Stir for another minute or two. Then add tomato paste and cook for minute or two before tipping in tomato juice, water and sugar. Cook uncovered on medium-high heat for 20 minutes. Stir in lemon zest, Parmesan and butter. Take the pan of the heat. Check for seasoning.
Once the water for pasta is boiling add salt and tip in the penne. Cook according to packet instructions. Drain the cooked pasta and combine with the sauce (you can pour sauce over pasta as well). Make sure the pasta is coated evenly with sauce. 

Good to know, this pasta is good cold as well!

Tuesday, April 2, 2019

note to radishes

I like to snack you just as you are. I always did. 
In my childhood I remember being the only family member loving you. 
Your pink/red appearance attracted me. 
At the time I would eat you as a bowl of candies before lunch.
Now, I like when your thin slices, almost translucent, get coat with olive oil, lemon, Dijon mustard, honey, apple cider vinegar, sea salt and mix with slices of red onion and green apple.
Yesterday you turned your color to neon pink in a heated pan and now I like you even more. 
Please forgive me for not eating your green tops.
I let them wilt. 

Fried Radishes in Olive Oil with Honey, Lemon and Pink Peppercorns / Caramelized Radishes

2 bunches medium radishes
2 tbsp olive oil
one tablespoon honey
about one tablespoon fresh lemon juice
one teaspoon pink peppercorns
sea salt for seasoning 

Wash the radishes, trim the stem ends, and halve or quarter large ones.
Heat the oil in a frying pan over medium-high heat. Add the radishes arranging them cut-side down in a single layer. Season with salt and add peppercorns, fry for about 2 to 4 minutes, then flip and fry for another 2 to 4 minutes. Add honey and lemon and gently mix everything and roast till the liquid vapors. Check for seasoning.
Serve warm as a side dish.

Wednesday, March 27, 2019

fried egg on everything!

Fried egg on everything?
Yes, well almost everything.
Why? Simply because everything tastes better. 
Every egg person will confirm this.
Eggs on toast, salad (savory), rice, pickles, sandwich, vegetables, greens, bacon.. even yogurt. Yes, with yogurt it creates genius recipe.
Those who love eggs will adore this creation. It's Juila Turshen's genius recipe, olive oil fried eggs with yogurt and lemon. Takes not more then ten minutes to dive into the creamy rich heaven. Yet, very fresh and light, because of fresh lemon juice and fresh herbs. Such a simple but very comforting and innovating way of eating fried eggs. 
Your egg routine just got upgraded!


Serves one
Olive Oil-Fried Eggs with Yogurt and Lemon
60ml plain yogurt (Greek or not, your choice) 
1/2 lemon 
Freshly ground black pepper 
2 tablespoons extra-virgin olive oil 
2 eggs 
1 tablespoon roughly chopped leafy fresh herbs, such as basil, dill, chervil, chives, and/or parsley

  1. In a small bowl, combine the yogurt and a big squeeze of juice from the lemon half (don’t discard the lemon half) and whisk together. Season to taste with salt and pepper, and adjust the lemon to taste, too. Scrape the mixture onto a plate and spread and swoop it so the yogurt covers most of the plate.
  2. In a nonstick skillet over medium high heat, warm the olive oil. Crack the eggs into the pan and sprinkle each egg with a bit of salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately, carefully cover the pan with a lid or the bottom of another wide, lightweight pan.
  3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate, setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter over the herbs. Serve immediately.