No-cream Pasta Primavera

Pasta Primavera as the name suggests in a fresh take on pasta served with vegetables of the season. Some recipes call for a creamy sauce but the Primavera may also be prepared without.

To do a No-cream Pasta Primavera you will need 1 package penne pasta, 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes, 1 cup fresh green beans, cut into pieces, 5 spears asparagus, cut into pieces, 1/4 cup olive oil, salt, coarsely ground black pepper, and lemon juice, 1 tablespoon Italian seasoning, butter, 1 large yellow onion, 2 cloves garlic, 1/3 cup chopped fresh basil leaves, 1/3 cup chopped fresh parsley, 3 tablespoons balsamic vinegar, and 1/2 cup grated Romano cheese.

To prepare, cook the pasta in a pot of lightly salted water. Add a few drops of olive oil to the water to prevent sticking.

In a bowl, toss the squash, zucchini, carrot, bell pepper, tomatoes, green beans, asparagus, olive oil, salt, pepper, lemon juice, and Italian seasoning and bake in a preheated oven for 15 minutes until tender.

Use the remaining oil and butter and cook with the onions and garlic in a large skillet until hot. Remove from the fire and place in a large bowl. Toss with eh vegetables and add Romano cheese to taste.


Pork Marsala with Spinach, sweet pork


There’s nothing tastier than warm succulent pork (read here other news) and with a hint of fresh herbs and Marsala wine it can be the perfect meal for a fine dinner. Pork Marsala with Spinach is one of those fine dishes.

To make you will need 1 ½ pounds of boneless pork roastsaltground pepper, 3 tablespoons all-purpose flour, 2 tablespoons extra-virgin olive oil, 1 ½ pounds of white mushroomschicken broth, ½ dry Marsala wine, 1/3 cup heavy cream, 4 teaspoons lemon juice, ½ parsley leaves, and 1 pound spinach.

To prepare you will need to preheat the oven to 375 degrees F. Next halve the pork horizontally and then open it out so that it lies flat; Season with pepper and salt, and sprinkle with flour.

Next, in a skillet, heat olive oil over a medium flame and brown on either side. Place in a baking dish and bake for 15 to 20 minutes.

Place mushrooms and salt in a skillet and cook until brown. Use the remaining flour and cook for about a minute. Add the broth and Marsala and boil. Add the cream and continue to boil until the sauce thickens. Turn off the heat and add lemon juice and parsley.

Cook the remaining spinach using the remaining oil and add lemon juice an season. Slice the pork and serve with mushroom and spinach.


Eggs Florentine, breakfast with “glam”


For a breakfast with a little more glam and prep time try Eggs Florentine. Eggs Florentine is poached eggs served on toasted sourdough bread with spinach and Hollandaise sauce.

To prepare you will need 4 eggs, 1 bunch of baby spinach, 3 tsp of white vinegar, 2 thick slices of sourdough bread, butter, Hollandaise dressing, 5 black peppercorns, 1 bay leaf, 2 egg yolks,2 tsp lemon juice, 1/2 tsp of salt.

Make the Hollandaise sauce by combining the vinegar, peppercorns, and bay leaf in a saucepan over low flame. Allow to simmer until the mixture reduces to 2 teaspoons. Remove from heat,strain, and set aside.Use a heatproof bowl over a medium saucepan with water. Remove the bowl from the saucepan and bring the water to the boil.

As the water boils use egg yolks and vinegar and whisk until combined. When the water has boiled place the egg mixture over the saucepan and use a whisk to mix for 3 minutes until thick and has doubled in volume. Whisk the mixture and warm melted butter a few drops at a timeuntil incorporated. Mix lemon juice and add salt and pepper.

To prepare the eggs put vinegar in a frying pan with water and boil over a low flame. Break 1 egg into a saucer and use a large spoon to make a small eddy in the water. Then add egg in the middle and poach for 1 or 2 minutes. When cooked transfer to a plate. Cook spinach in water and drain. Toast bread and put on a plate. Add spinach, poached eggs and drizzle with hollandaise sauce.


Chicken Curry, a taste of India at home

Nothing says exotic like curry and one of the simplest curry dishes to make is chicken curry. The dish is traditionally Indian and is like bringing a little taste of the sub-Continent home.

The curry can be spiced according to your own taste – fiery hot or just mild enough to leave you wanting more.

Chicken curry is best served with either Jasmine or Basmati Rice or Nan, or both.

Gather together 2 cups of Basmati or Jasmine rice, 3 tablespoons of olive oil, 1 medium onion chopped, 1 clove of garlic minced, 3 tablespoons of curry powder, 1 teaspoon of paprika, 1 bay leaf, ½ teaspoon of grated ginger root, 1 tablespoon tomato paste, 2 skinless chicken breast halves cut into bite sized strips, 1 cup plain yogurt, ¾ cup coconut milk, ½ teaspoon cayenne pepper, 1 teaspoon lemon juice, and salt to taste.

In a saucepan, heat olive oil over a medium flame and sauté onion until lightly browned. Add the garlic, curry powder, paprika, bay leaf, ginger root, and salt. Stir. Add chicken, tomato paste, coconut milk, cayenne pepper, lemon juice, and yogurt. Bring to boil, turn down heat, and simmer for 25 to 30 minutes. In a separate pot, cook rice according to directions on package.


Taste the strawberry daquiri


If a cool refreshing beverage is what you’re looking for then the Strawberry Daquiri may just be it. With or without alcohol, the strawberry daiquiri is a tasty treat that requires only a few ingredients and is easy to prepare.

The following recipe makes eight servings and is good to serve as light refreshment when entertaining.

It needs six cups of ice, ½ cup of white sugar, four ounces of frozen strawberries, 1/8 cup of lime juice, ½ cup of lemon juice, ¾ cups of white rum, and ¼ cup of lemon-lime flavoured carbonated beverage.

Combine the ice, sugar, and strawberries in a blender or shaker. Add the lime juice, lemon juice, rum, and lemon-lime carbonated beverage and blend until mixture is smooth.

This daiquiri can be made with a number of variations. Fresh strawberries can be substituted with strawberry-flavoured syrup. You can also make the mixture without rum for a virgin daiquiri.

The daiquiri can also be blended with a pina colada to make a Lava Flow.

To add the pina colada use 3 ounces of coconut cream, 6 ounces of pineapple juice, and 1½ ounces of white rum; blender or shaker with crushed ice. Blend or shake very well until smooth.