Bacon and mushroom Pasta

Bacon and mushroom Pasta

There is an unlimited amount of combinations you can have with pasta. It's an easy meal and can be amazingly tasty if you are willing to mix. Today I made bacon and mushroom pasta. It takes about 10 minutes to make and is absolutely delicious. 

Ingredients

• 100 grams lean bacon per person

• 100 grams fresh sliced mushrooms per person

• 5 balls of Tagliatelle per person

• a large spoon sour cream 34% 

• fresh grated Parmesan 

Boil water and start bacon frying.

Put your pasta in the water and cook 30 seconds less than the recommended time. Tagliatelle is usually 5 minutes.

You want the bacon to be fried, but NOT crispy.

 

Remove the bacon to your cutting board and put the mushroom slices into the bacon frying pan with the grease. Cut the bacon into bite size pieces and put it back in the frying pan. Spice your mushroom and bacon mix with some salt pepper and garlic as they fry.

 

Use your spaghetti ladle  to lift the pasta from the pot to the frying pan and add a couple spoons of the water too the bacon and mushrooms. Add a large spoon of sour cream and mix everything and let it simmer for 2 minutes.

 

Pour your dinner into a pasta bowl and top with fresh grated Parmesan Cheese.

Potato wedges

For most of us we have realized that we really shouldn't eat deep fried food, but for me potato wedges of fries was something I'd really miss. Luckily it's easy enough to do really good potato wedges in the oven. This isn't as much a recipe as it is tips for getting really delicious wedges.

Start by washing your potatoes thoroughly. Then cut your potato into wedges. Try to get them as even in size as you can so that they cook at the same pace. Once you have cut the potatoes you will need to rinse them again to remove the starch. After rinsing put them on a tea towel to dry. You can use paper towels but cloth is better for the pocket book and the environment.

Once you've got them dry, put them in a bowl and pour a little amount of vegetable oil or olive oil and mix well so that they are completely covered with a thin layer of oil. Take a baking pan and cover it with tinfoil. You want to use tinfoil to help them get crispy. Then place them on the foil and sprinkle with a chili based BBQ spice.

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Preheat the oven to 200C and when it's warm put the pan in the lower third of the oven for 20 minutes. Take the pan out and turn all of them over and then put them back in for another 20 minutes. I like to do some carrots and onion together with the wedges since they take about the same amount of time. The wedges should be fluffy inside and very tasty. Pick and choose what you want to serve them with.

 

 

Today I decided to have my wedges with a homemade burger. One of my favorites. 

Sunset today. Absolutely amazing.

Tonight there was a blue moon. simply stunning. 

Homemade burgers

There are a few things that are important to insure that you get good burgers, the quality of ground beef should be the highest on your priority list. Get very lean beef that is freshly ground. Another big contributor is to make sure you don't over mix your burgers before pressing them. If you mix them too much you will end up with tough burgers. Another big thing for me is that you should NOT use bread crumbs.  Use freshly ground Parmesan instead.

recipe

• 4 pounds lean ground beef
• 3/4 cup grated Parmesan
• 1 onion grated into juice
• 1 tsp black pepper
• 1 tsp salt
• 1 pinch oregano
• 4 tbs tomato paste
• 4 tbs Heinz ketchup
• 5 egg yolks

Put all the ingredients into a mixing bowl and  mix until ingredients are mixed together. You can use a kitchen assistant or a hand held mixer with the dough hooks. Weigh your burgers and press them. I like to weigh mine in small freezer bags so they can be pressed in the bags and then frozen. This prevents the burgers sticking in the press and they will if you put them straight into the press.

If you don't have a a burger press you can cut the top ring off a plastic container and use the bottom to press the burgers in the ring. for every day burgers 100grams is a good size to aim for. I like to do some super burgers that can be used with or without bread at 225 grams. But burger size is a personal preference things. Test and see what you like.

Amazing full moon this week