Autumn is fast approaching. I sit here waiting for Robert to finish his golf lesson and I can already feel the breeze has a touch of the chill that is to come this winter. 11 deg C this morning on the beach with a fresh morning wind, the tail end of the Siberian winds that grow in volume and strength as the winter takes a grip this year.
Michael is coming to terms with living away from home and looking after himself at university. They do have it easy, 1 lecture on Monday , 2 lectures on Tuesday and so it goes, Wednesday is sports day so no lectures at all. That is right up his street, anyway he is looking forward to formal lectures starting on Monday.
I promised him a recipe or two to help him cook good solid meals, so will share them online. Hopefully any variations will be commented on and we can then all try them.
Gammon or Bacon and Mushroom Pasta.
What goes in:
1 small onion chopped fine
5 or 6 Chestnuts mushrooms, sliced
2 Cloves of garlic, squashed and chopped.
Cup of frozen peas
300g gammon or bacon chopped.
300ml Creme Fresh or double cream
50g grated parmesan cheese
Salt and pepper
How to cook it, this is the fun bit.
Dash of olive oil into a pan, empty onions and garlic into the pan and cook until you smell the garlic coming through. Add the mushroom and cook until soft. Season with salt and pepper and add a teaspoon of butter if you have, not important. Add the gammon/bacon and brown the whole lot off (browning means it starts to stick and smells really good). Add the frozen peas if you want or put them back in the freezer.
Bring a pot of water to the boil and add the pasta, cook for about 8 minutes.
Add the Creme fresh/double cream to the pan and simmer while the pasta is cooking.
Drain the pasta when soft, put it back in the pot and add the sauce, stir in the parmasan cheese and serve.
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