This pasta dish is just marvelous! And if you live somewhere that you can find farm fresh asparagus in early spring, it makes this dish simply to die for!
The vinaigrette brings out the tanginess of the red peppers, and the hearty avocados add a modest coating to the fettucine noodles.
1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste
If there is one traditional tart that I have loved year after year it will have to be the traditional bakewell tart and this is my personal take on the recipe that I used to make many times as a kid in my Grandma’s kitchen.
If you want to create new memories for your kids or grandkids then this is your chance…
6oz shortcrust pastry
2 tbsp raspberry jam
2oz caster sugar
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
flaked almonds to sprinkle on top
Doing any job is easier when you have the right tools on hand. One of a cook’s best tools — and secret weapons — is having a well-stocked pantry.
Cooking is much simpler if you know that you’ve already got what you need on hand, and aren’t going to have to run to the corner market every time you want to fix a meal.
Having a well-stocked pantry is also the secret weapon of every “Hostess with the Mostest” especially when unexpected guests drop by.
One of my favourite starters is classic french onion soup and as a result here is my favourite recipe:
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
French bread, 2 ounces Stilton cheese,
2 ounces Cheddar cheese, and butter.
Toast 6 thick slices of French bread in a 300 degree oven until crisp. Blend the Stilton with a couple Tablespoons of butter, then spread on the toast.