Welcome to my flog (food+log). In these pages you would find an array of dishes which I'd learned from great chefs the likes of Jamie Oliver and David Rocco among others, and dishes which I've invented or re-invented out of inspiration, observation, even in the moment of depression throughout my life. I'm not a chef by profession nor have I undertake any formal learning in the art of cooking and culinary, but cooking has been my whole-life passion and it is my way of showing my love to my friends and family. I think of it as the most sincere expression of tender and loving care one can show towards their loved one. Drop in your thoughts, ideas and perhaps other great recipes you might want to share. Always remember, cooking is not rocket-science and certainly not just for women. Go with your instinct, with what you like and enjoy the process. Never worry about precise measurement, when you feel its right, you'll get it right. |
  narien "I cook; therefore I'm hungry" These are the great chefs who inspire me and my cooking.. 
My cooking guru 
My Italian Godfather 
When you need "No Reservation" 
Hot huchie mama!!  
 
          Previous recipes/postings are available by clicking bold numbers on the archive calender below.
|
|
|
Wild mushroom linguine
In reality, the mushroom used is not really wild since it's store-bought. But to called it tame mushroom or store-bought mushroom linguine would sound ridiculous so what the heck. I would normally use portobello, but shitake mushroom which is now widely available and becoming more popular is also another option. I like to add a few cut of sausages since I like some meat flavor in my pasta, but the original recipe only call for the use of mushroom. Ingredients (Serves 4) 400g of linguine 3 garlic cloves, roughly chopped 1 red chilli, roughly chopped 500g of assorted wild mushrooms, cleaned and halved a handful of parsley, finely chopped, to garnish extra virgin olive oil salt and freshly ground black pepper Optional : slices of your preferred sausages Cook the pasta according to the instruction on the packet. Once al dente, drain thoroughly, reserving some of the cooking water. Heat some oil in a frying pan over a medium heat; add the garlic, chilli, sausages and mushrooms and fry for 2-3 minutes. Season with salt and pepper to taste. Then stir in the pasta, add a few ladle of the reserved cooking water to loosen the sauce and serve immediately, garnished with a sprinkling of chopped parsley. 
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
