I Cooked, Therefore I Can
+ Hard-Boiled Eggs With Oysters (page 375)
+ Spaghetti With Broccoli (page 299) (I used taglioni)
+ Citron Tarts (bought from Bowen Island Bakery - who has time to do three courses after work?)
Everything was super delicious and easy to make. The pasta especially has been added to my everyday repertoire - the broccoli puree is divine.
500g broccoli (recipe calls for frozen. I used fresh)
1 small onion, chopped
4 Tablespoons double cream (I used cream)
Butter and olive oil
250g taglioni or spaghetti (the recipe calls for 500g spaghetti but this is way too much)
Fresh Parmigiano Reggiano, to serve
Cook the broccoli in salted water for 10 minutes (not longer, it'll fall apart and go mushy). Melt some butter and olive oil in a pan and cook the onion over low heat for around 5 minutes until soft (don't let it go brown). Drain the broccoli and add to the onion, stir, then add the cream. Continue to cook on low heat for another 5 minutes. Transfer to a food processor and buzz into a puree. Season with salt and pepper. Cook the pasta until al dente, then stir through the broccoli cream. Serve with Parmigiano Reggiano.
Tip: After cooking the broccoli, reserve the water and use it to cook the pasta in. If you use thin pasta like taglioni, it should only take around 5 minutes to cook, and in this time you can cook the broccoli with onion, so it saves a lot of time. Also reserve some of the cooking water after you drain the pasta and use a few Tablespoons to keep the pasta fresh and from sticking together.
Afterwards we watched the women's tennis while eating too many Lindt balls.
Hard-boiled eggs with oysters
Taglioni with broccoli
Next on the to-do list: improve food photography. To be on par with Delicious Days.