Zucchini pasta with mushroom sauce

Yes, still in the mood for some zucchini pasta! This time I made mushroom sauce. You need zucchini, mushrooms, onion, butter, skim milk, flour, salt, pepper, parmesan and herbs (all to taste).

I used the mandolin to slice the zucchini, it's up to you if you want to peel the skin or not. And it's up to you if you want to have it raw or you can cook it. You can put into the pan on the stove over medium heat, with butter (or olive oil), cook the zucchini strands with garlic, stirring every minute or so, until soft, about 3-5 minutes (drain off liquids if necessary). Remove to a bowl.

Then with the same pan, mix the mushroom slices with onion, salt and pepper.

On the other pan, put skim milk, flour and a bit of butter, salt and pepper. Stir it until it's a bit thick.

After that, just put the mushroom mixture into the cream sauce. Just mix and cook it together.

Then just put the mushroom cream sauce on top of the zucchini (in the bowl) and just mix it with oregano, thyme and parmesan.

Easy right? :))

Biennale Desain dan Kriya Indonesia

Went to Biennale Desain dan Kriya Indonesia at Galeri Nasional yesterday...here are some of my favorites...

"Gang Sesama: 'Bud' & 'Dung'

by Biranul Anas Zaman, Francis Surjaseputra & Sarah Ginting

"Seri Bungkus" 

 by Ahadiat Joedawinata

" Rumah Kucing Garong" 

by  Andra Matin & Ignatius Hermawan Tanzil

"Children’s Nest"

 by Titiana Irawani & Ayu Joddy 

  

"Cocoon Menetas di Alam"

by RIna Renville, Yu Sing, Adi Panuntun 

Budi Pradono, Abie Abdillah, Adelinah Chandra Rahardja

  

"Corak batik: Sustainabilitas Ide"  

by Nancy Margried 

"Merata" 

by Fitorio Leksono 

"Cerita Tiga Panel" 

by Eka Sofyan Rizal 

More pics here :) 

 

Zucchini pasta with Tuna

All you need:

1 medium zucchini

butter (to taste)

salt & pepper

tuna

garlic

parmesan

herbs (oregano & thyme)

crushed red pepper

I used the box grater to slice the zucchini, it's up to you if you want to peel the skin or not. In a pan on the stove over medium heat, in butter (or olive oil), cook the zucchini strands with garlic, stirring every minute or so, until soft, about 3-5 minutes (drain off liquids if necessary). Remove to a bowl.

Then with the same pan, mix the tuna, parmesan, salt and pepper until their cooked.

After that, just put the mixture on top of the zucchini (in the bowl) and just mix it with oregano, thyme and crushed red pepper.

Easy peasy right? Cannot wait to try another recipe with zucchini pasta :))

KidsYogArts for this New Year :))

More pics here :)

Cheers to a New Year :))

A nice way to start a new year, spent 4 nights and 5 days in Bali with my 2 of my besties Agie & Jacqueline. We got lucky, we stayed at Jacqueline's uncle Villa D'Kali 999 in Petitenget area. A bit secluded which is perfect. It was really a nice place to have some quality time with them, chill, relax, swim.

If you go to Bali, you should try this Nasi Babi guling Pak Malen....it's a must!

And this Nasi Jenggo around the street, for a quick cheap lunch just to fill your tummy....

We went to La Finca, a nice to have Sangria and tapas :)

We had lunch at this nice cozy place surrounded by rice fields, Nook at Jalan Umalas...

Then this cute small coffe and cake shop called Butter. I tried this nyummy Marocchino Nutella...it was nyummmyy :))

Then we went to Bungalow Living Bali, a nice cute place near Butter :))

Breakfast at Grocer and Grind never fails u!

And Finns beach club for a nice view and clean beach :))

You guys should try the nyummy pastries and cake from Monsieur Spoon, nyummerrrrsss!

A nice way indeed to start a new year...

Happy new year all :))

Chicken & mushroom pasta bake (Spaghetti tetrazzini)

Got the recipe from Jamie Oilver's...i'll copy paste it for you...


All you need:

20 g dried porcini mushrooms ( couldn't find porcini at that time...so i used any kind of mushrooms)

olive oil

4 higher-welfare chicken thighs, boned, skinned and cut into bite-sized pieces

sea salt

freshly ground black pepper

2 cloves of garlic, peeled and finely sliced

350 g mixed fresh mushrooms, cleaned and torn

200 ml white wine

320 g dried spaghetti

300 ml single cream

150 g Parmesan cheese, grated

1 sprig of fresh basil, leaves picked


What to do: 

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving. 

David Rocco's Tiramisu

For last week New Year's eve....we made David Rocco's Tiramisu. It's very simple...let me copy paste it for you....

Ingredients:

5 eggs
5 tablespoons sugar
1 pound fresh mascarpone cream cheese
2 cups espresso
1/3 cup sweet Italian vermouth (we made it with kahlua)
40 Italian Savoiardi lady finger cookies
Bittersweet chocolate, for shaving

Directions:

Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add the sugar, and beat the yolk mixture with an electric mixer, until it reaches a creamy consistency. Add the mascarpone cream cheese and mix until thoroughly combined.

In the other mixing bowl, beat the egg whites until they turn into fluffy white peaks. Carefully fold the egg whites into the creamy yolk mixture.

In another bowl, mix together the espresso and vermouth. Dip the cookies in the coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. On the bottom of a 2 quart cake pan or casserole, arrange the dipped cookies in one tightly packed layer. Pour half of the mascarpone cream mixture on top of the cookies, and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top.

Coat the cake pan in plastic wrap, and leave the tiramisu to rest in the refrigerator for 3 to 4 hours. Sprinkle the tiramisu with chocolate shavings, just before serving.

Enjoy :))

Zucchini Tart

Got the recipe from Martha Stewart's blog. I'll copy paste it for you...

All you need:

1 stick unsalted butter, melted

9 sheets frozen phyllo dough (12 by 17 inches each), thawed

6 large eggs, lightly beaten

3/4 cup heavy cream

3/4 cup whole milk

1/2 cup finely grated Parmesan cheese (1 1/2 ounces)

1/3 cup fresh basil, cut into strips

Coarse salt and freshly ground pepper

1 medium zucchini (about 8 ounces), very thinly sliced lengthwise (preferably on a mandoline)

What to do:

 

- Preheat oven to 425 degrees, and place an inverted baking sheet on the middle rack. Brush a 10-by-15-inch rimmed baking sheet with butter.

- Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic wrap as you work.) Top with a second phyllo sheet in a slightly different position, and brush with butter. Repeat with remaining phyllo and butter, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. (Don't worry if some pieces crack along the edge.)

- Whisk together eggs, cream, milk, cheese, basil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

- Crumple 6 layers of foil into a rectangle the size of the tart, and fit into crust. Bake crust, set on inverted sheet, until edges are golden, 7 to 8 minutes. Remove foil. Bake until surface is golden, 4 to 5 minutes. Transfer crust to a wire rack, leaving inverted sheet in oven.

- Immediately pour custard carefully into crust (do not overfill). Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in center, 20 to 22 minutes. Immediately slide tart onto wire rack, lifting from 1 end using a large, wide spatula. Let cool for 10 minutes before serving.

 Go have a try :))