Creamy Mushroom Pasta

Last weekend, as the weather couldn't quite decide whether to be hot or cold, we found ourselves cozied up indoors, relishing the opportunity to cook a meal together. We settled on a creamy mushroom pasta that promised warmth and satisfaction on a temperamental day.

Ingredients:

 300g pasta of your choice, I am using spaghetti

300g mushrooms, sliced

2 cloves garlic, minced

1 onion, chopped

half a pepper, chopped

half a zucchini, chopped

4 sun dried tomatoes, chopped  

200ml heavy cream

3 tbsp olive oil

1 tbsp tomato puree

Salt and pepper to taste

herbs and spices to taste: dried parsley, dried basil, paprika

Fresh basil for garnish

Grated Parmesan cheese (optional)

Method:

 1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

2. In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauteing until softened and fragrant. Add the sliced mushrooms to the pan, cooking until they are golden brown and tender. Add rest of the vegetables and cook until soft and golden brown. Then add tomato puree. 

3. Pour in the heavy cream, stirring gently to combine with the mushrooms. Allow the sauce to simmer for a few minutes until it thickens slightly. Season the sauce with salt and pepper to taste, adjusting as needed. Add the spices to taste.

4. Add the cooked pasta to the pan, tossing until it is evenly coated with the creamy mushroom sauce. If the sauce seems too thick, you can loosen it with a splash of reserved pasta water.

5. Serve the creamy mushroom pasta hot, garnished with freshly basil and grated Parmesan cheese if desired.

As we enjoyed each bite of the creamy pasta, we felt comforted by its simple goodness. The sauce was rich and smooth, blending perfectly with the earthy taste of the mushrooms. Even the kids couldn't get enough!

With the rain softly falling outside, we found happiness in cooking together. Throughout the weekend, we cherished these moments of togetherness and the joy of cooking as a family. 

I promised the kids they could help out more often. Of course, they wanted to do the chopping, much to a mother's dismay 😊

 Enjoy!

Chicken sandwich with pickled red onion

Last weekend I was in the mood for a quick and delicious meal using the leftover chicken we had, transforming it into something nice. I made a mouthwatering Chicken Sandwich with Pickled Red Onions. This sandwich was not only bursting with flavour but also incredibly easy to make, especially when you have some leftover chicken on hand. Plus, with the addition of a special KFC-style buttermilk mayo, every bite was a delight. Let's dive in!

Ingredients:

 Leftover cooked chicken (shredded or sliced)

1 cup pickled red onions (homemade or store-bought)

4 burger buns or sandwich rolls

KFC-style buttermilk mayo (store-bought or homemade)

Fresh basil leaves

Optional: Sliced tomatoes, avocado, cheese

Method:

 1.       If you haven't already, shred or slice your leftover cooked chicken into manageable portions.

Ensure you have your pickled red onions ready. If you haven't made them yet, check out my quick pickled red onion recipe.

Gather the rest of your ingredients, including the burger buns or sandwich rolls, KFC buttermilk mayo, basil leaves, and any optional toppings you desire.

2.       Take each burger bun or sandwich roll and spread a generous amount of KFC-style buttermilk mayo on both the top and bottom halves. Layer the bottom half of each bun with a portion of shredded chicken, followed by a hearty helping of tangy pickled red onions on top of the chicken, basil, and any other topping of choice. Finally, place the top half of the burger bun or sandwich roll on top to complete the sandwich.

Pair them with your favourite sides, such as potato chips, coleslaw, or a crisp green salad, for a satisfying meal.

Don't forget to have plenty of napkins on hand, as these sandwiches can get delightfully messy with each flavourful bite!

With just a few simple ingredients and a little creativity, you can transform your leftover chicken into a culinary masterpiece. This Chicken Sandwich with Pickled Red Onions is a testament to the beauty of using what you have on hand to create something truly delicious. 

 Enjoy!

Dried Fruit Platter

Eid was celebrated a few weeks ago, and one thing that always graces our table when we entertain guests is my beloved platter of dried fruit. Loved by both young and adults alike, this delightful assortment adds a touch of sweetness and sophistication to any gathering. 

Why Choose Dried Fruits as Snacks?

Let's take a moment to appreciate why dried fruits are an excellent choice for snacking:

-          Dried fruits are packed with essential vitamins, minerals, and fiber, making them a nutritious option to fuel your body and keep you feeling satisfied between meals.

-          Whether you're on the go or lounging at home, dried fruits are a convenient snack that requires no preparation. Simply grab a handful and enjoy it.

-          Unlike processed snacks loaded with added sugars, dried fruits offer a naturally sweet taste derived from their concentrated sugars.

-          Dried fruits have a longer shelf life compared to fresh fruits, making them a pantry staple that you can enjoy year-round.

 

 The Dried Fruit Platter:

Dried figs

Dried apricots

Dried plums (prunes)

Dates

Walnuts (halved or whole)

Method:

1. Using a sharp knife, carefully make a small incision in each dried fig, creating a pocket for the walnut filling. Insert a walnut half or whole walnut into the cavity of each fig. 

2. Slice each date lengthwise and remove the pit. Replace the pit with a walnut half or whole walnut, pressing gently to secure the filling in place.  

3. Arrange and Serve: Once you've prepared your stuffed dried fruits, arrange them on a platter together with walnuts, dried apricots, and dried plums.  Serve your Dried Fruit Platter as a wholesome snack, appetizer, or elegant dessert option at your next gathering.  

Enjoy!

Pickled red onions

Have you ever tried pickling red onions at home? Well, I have, and it’s super easy! 😊 Pickled red onions add a burst of flavor to any dish, complementing everything from meats and fish to poultry and vegetarian options. My colleague taught me a very easy method: a simple 1-2-3 mixture of water, vinegar, and sugar, and you can whip up this versatile pickling solution in no time.

It’s tangy and sweet and gives any dish a pop of flavor and color.

 

Ingredients:

1 dl White vinegar (12%)

1.5 dl sugar

3 dl water

2 red onions

 

Method:

Peel and thinly slice one medium-sized red onion.

In a saucepan, combine water, vinegar, and sugar. Add any desired flavorings such as whole peppercorns, mustard seeds, or fresh herbs.

Bring the pickling solution to a boil, then reduce heat to low and simmer for a few minutes until the sugar dissolves completely.

Place the sliced red onion in a clean jar or container and pour the hot pickling solution over the onions, ensuring they are completely submerged. Let cool to room temperature, then seal the jar and refrigerate. The pickled red onions will be ready to use within a few hours but will develop better flavor if left to pickle overnight. Enjoy them as a tangy topping for sandwiches, salads, tacos, or burgers!

 Enjoy!

Fast food on your way home

I'm on my way home and thinking about what we should have for dinner. One of my favorite go-to fast dinners is pizza. I usually buy a margherita pizza base and customize it with whatever leftover veggies or toppings I have on hand. Typically, I use bell peppers, squash, corn, mozzarella cheese, chicken, or whatever leftovers I have from yesterday's dinner.

 I chop up all the veggies, sprinkle them over the pizza, add extra cheese, and bake it in the oven until golden brown. I usually serve it with a fresh green salad and ice-cold cola. Yum

Mahalabiya - Middle Eastern Milk Pudding

Mahalabi, muhallabi or mahalabiya, well-loved dessert known by many names (or a dear child with many names which is a Swedish idiom), is a creamy and light milk pudding that delights the palate. 

We recently had friends over during the winter break, and they treated us to this delicious dessert. It was the perfect ending to a day spent sledding (åka pulka or tobogganing, to be more precise) and indulging in hearty meals. My kids call it åka ulka-pulka :).

Mahalabi reminds me of pannacotta, however, this lovely pudding is usually flavored with rose water or orange blossom water, adding a touch of floral elegance to every spoonful. it is often garnished with nuts, pistachios, almonds or sprinkled with cinnamon. To make it extra fancy, you can garnish the pudding with edible rose petals.

Ingredients:

 4 cups whole milk

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon rose water or orange blossom water (optional)

Ground pistachios or almonds for garnish

Ground cinnamon for garnish

Optional: to make it creamer, add ½ cup of heavy cream with the milk

Method:

1.  In a saucepan, combine the whole milk and sugar. Place it over medium heat and stir until the sugar dissolves completely.

2.         In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a smooth slurry.

3.       Once the milk begins to simmer, pour in the cornstarch slurry while continuously stirring to prevent lumps from forming.

4.        Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.

5.        Flavoring (Optional): If using rose water, stir it into the thickened milk mixture. The rose water adds a delicate floral flavor to the pudding.

6.        Remove the saucepan from the heat and pour the pudding into individual serving bowls or a large serving dish.

7.      Allow the pudding to cool to room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill for at least 2 hours, or until set.

Serve: Once chilled and set, remove the mahalabiya from the refrigerator. Garnish each serving with ground pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

Enjoy: Serve the mahalabiya chilled as a delightful dessert or sweet treat, perfect for enjoying on its own or alongside your favorite Middle Eastern dishes.

This creamy and indulgent mahalabiya  will surely impress your family and friends with its rich flavor and silky texture.

 

 Enjoy!