Evertime I have Spaghetti Carbonara I feel like I need to take a nap afterwards. Well a Carbonara Sauce is not one of the lightest pasta sauces – I know. I have found a recipe without the usual cream and speck for you: Zucchini Carbonara – fresh and super tasty.
It was also my julienne peeler premiere as I recently bought one. I am usually not a big fan of having too many cooking utensils, but cutting veggies into fine stripes is so much fun and it also looks fancy. So I had to have one.
In my family we have a tradition of celebrating Christmas the unusual way: instead of staying home under the tree we travel to far away places. So I was very happy to spend my Christmas holidays in Myanmar (or Burma), a truly beautiful country.
On this very inspiring trip, I had the chance to discover the unique flavours of the country’s kitchen and I would like to share my impressions with you.
You could say that the Myanmar cuisine is to some extent influenced by the famous cuisines of China, India and Thailand. It uses lots of garlic, ginger, chillies, tamarind and turmeric. A meal usually consits of a meat, fish or vegetable curry served with rice, stir fried or raw vegetables and a soup.
We have so many tomatoes – it’s crazy! Despite the bad weather and all the rain in the past weeks, our balcony looks like a tomato garden. I picked all the very red ones on Saturday and today there are new red ones ready to be picked again. I love it! And the summer is back!
The recipe for this Indian style dish is from a brochure I picked up at Whole Foods Market in London some time ago. The brochure gives ideas for healthy dishes with whole grains. Quite informative.
I don’t cook with lentils so much, because I don’t know so many good recipes. That’s why I follow quite a few vegeterian or vegan food blogs to learn more, because lentils are so delicious and rich in protein.
When I planted little courgette seeds about two months ago I thought this was some kind of experiment. I would have never guessed that the little plants would totally take over our balcony so that we only had a restricted bbq-area. But it turned out that I really seem to have a green thumb. It was very interesting to follow the development of the plant and so tonight we finally enjoyed homegrown courgettes.
Finally I made it to the farmer’s market on Saturday. There is a real nice one in our area and I haven’t been there for quite some time. I bought some real beautiful mushrooms for last night’s dinner. I wanted to make some homemade pasta with mixed mushrooms. I had this nice and simple receipe in mind from an oldschool Jamie Oliver book that I have. Everytime I pick this book from the shelf I am amused about the 1999 Hawaiian shirt that he wears on the cover. But the book gives a nice explanation on how to make pasta step by step.
I really enjoy having just grilled vegetables. And at the moment with the E. coli outbreak in Germany having salad and raw vegetables without a weird feeling is quite difficult. I was standing in the vegetables section last night starring at the super juicy tomatoes but still not feeling ready despite the rescindment of the official warning. I went for the aubergines and courgettes in the end.
Today was a beautiful night and although I came back home quite late because of my Wednesday Mandarin class, I still wanted to make some food and sit outside. I guess it is really inspiring to see all the fully packed restaurants with people sitting outside when coming home.
Making oven vegetables is a quick and easy thing to do and it’s healthy and super yummy. My adivce is to use different fresh herbs based on availabilty and a lot of good quality olive oil. And give it up for GARLIC!
What you need for a pure vegetable bliss:
Some garlic cloves
3 small onions
Good quality olive oil
Salt and pepper
Three easy steps:
Cut the veg into rough pieces and spread them on a baking tray
Add herbs, salt and pepper and a lot of olive oil
Put in the preheated oven for about 30 minutes on 180°C