pasta primavera

I found these pretty pasta swirls in Tuscany and have been saving them for something special.  I wanted to make something tasty yet still maintain their beauty...this is what came to mind.  A refreshing pasta primavera served cool with my take on a Spanish Caprese salad.

I love this meal for its simplicity and fresh flavours.

The original idea uses fresh basil however when I came to making it, I realised I didn't have any, and had no choice but to go with what I had - fresh coriander.  I loved this change and it has now become my recommended version.

This dish works best using sweet vine ripened tomatoes.

Pasta Primavera
Serves 4

You'll need:

• 400g pasta shapes (you can use whatever shapes you like, fusilli, shells, tubes)
• vine ripened tomatoes (about 12-14 depending on how much sauce you prefer) 
• 1 clove of garlic, grated
• 1 small bunch of fresh coriander, chopped  (you can use basil if you prefer)
• grated Parmesan
• 2 Tbs olive oil, good quality
• salt & pepper to taste

Method:

1) Bring the pasta to boil in a pan and cook until al dente, remove and rinse with cool water.

2) In a separate bowl, finely chop the tomatoes making sure to pour all the tomato juices in the bowl.  Add the grated garlic and chopped coriander, mix and leave till all the juices are mixed.

3)  When the pasta is ready add the pasta to the tomatoes and mix with a good swig of olive oil.  Season with salt and pepper and grate fresh Parmesan over and serve

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I love serving this pasta with a Spanish inspired tomato salad.   I know what you thinking, a slight case of tomato overload but trust me these two dishes work very well together with the flavours all marrying up deliciously.

Now I can't take all the credit for this salad.  It's an adaption of a Jamie Oliver creation.

You'll need:

• 10 ripe vine ripened tomatoes
• half a length of chorizo
• 1 mozzarella ball
• small bunch of parsley, chopped
• 1 tbs olive oil
• 1 Tbs balsamic vinegar
• salt and pepper to taste

Method:

1) Slice the chorizo and fry gently in a pan until it starts to crisp.
2) Roughly chop the tomatoes.  I like it quite chunky not too refined.  Add the sliced mozzarella.
3) Add the chorizo and pour the oil from the pan over the salad.  Add the chopped mozzarella.
4)  Pour over the balsamic vinegar and season with salt and pepper.

wild mushroom & chorizo stroganoff

Autumn time in Sweden is all about 'Autumn Forest Gold' the lovely wild yellow mushrooms (Chanterelles) found everywhere.  The markets were pretty well stocked and I couldn't resist such delicate looking things, I had to bring some home.  After individually picking each one, my plan was to get these little guys home in one piece.  I soon realised I didn't have enough space in my hand luggage and had no choice but to shove them in the main hold luggage :( 

I was quite surprised when they arrived on the other end still intact and begging to be eaten in a creamy smokey sauce.  This stroganoff is quick and simple, ready in 20 minutes.  You'll impress everyone involved.

Serves 2

You'll need:

• 1 onion finely chopped
• 400g wild mushrooms (you can use a selection of any wild mushrooms, I used Chanterelles, however Shitake or Porcini would work just as well)
• chorizo (half)
• 8 tablespoons creme freche
• lemon zest (from 1 lemon)
• small bunch of parsley
• salt & pepper to taste
• splash of white wine
• lemon zest of 1 lemon
• juice of half a lemon

Method:

1) Saute onion till transparent

2) Add the mushrooms and gently fry till they get juicy

3) Add splash of white wine, lemon zest and lemon juice

4) Add the chorizo and parsley

5) Add the creme freche (or plain yoghurt) and simmer gently on low heat for a few minutes till its all blended together and warm throughout.

6) Season with salt and pepper and sprinkle a bit of parsley on top and serve with boiled basmatic rice.