coffee

Espresso mushroom pasta

expressomushroompasta

Not a great photo I’m afraid but I was far too hungry to faff around with the lighting and make it look better.

I would rather do a few more press ups and walk a bit more than give up carbs – I love them and they make me happy.

Pasta has always been my go-to for a quick, mid-week meal when life is busy but it can get a bit boring.

To spice things up a bit here is an interesting idea which mixes mushrooms and coffee for a very unique and earthy pasta sauce. I stole the concept from Rachel De Thample’s book ‘FIVE’. You don’t necessary need to be a coffee fan to appreciate this dish but you do need to like mushrooms.

Espresso mushroom pasta

Serves 2 greedy adults or 3-4 with a regular appetite

  • 200ml of freshly brewed strong black coffee
  • 15g of dried mushrooms
  • 250g of chestnut mushrooms
  • A good splash of olive oil
  • 2 cloves of garlic, crushed
  • Salt and black pepper
  • 300g of pasta of your choosing (this is the dried weight)
  • A heaped tablespoon of mascarpone, cream cheese or thick cream
  • A handful of walnuts, toasted quickly in a hot dry frying pan and roughly chopped
  • A handful of fresh parsley, chopped

Brew the coffee and add the dried mushrooms to the hot coffee. Leave to soak for at least 30 mins (or longer).

Put a large pan of water on the boil and cook the pasta according to the packet instructions or to your liking. Reserve a cup full of the cooking water for later.

Meanwhile, heat the olive oil in a frying pan and saute the mushrooms and garlic for a few minutes until they start to colour and wilt.

Drain the dried mushrooms, reserving the coffee and chop finely. Then add both the dried mushrooms and the coffee to the frying pan.

Let the chestnut mushrooms absorb the coffee and cook away until there is barely any liquid left in the pan. Mix in the mascarpone, cream cheese or cream and stir to combine. Let it bubble away until you have a sauce the thickness of single cream (you can always add a bit of the reserved pasta water if it gets too thick).

Drain the pasta and tip into the mushrooms. Stir to coat and season well with salt and pepper.

Serve immediately garnished with toasted walnuts and fresh chopped parsley.

 

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Nigella’s dairy free olive oil chocolate cake

oliveoilchocoatecake

These are the things I haven’t given up for Lent.

Cake, coffee and a good book.

How can I not be happy with those marvellous things still in my life?

For me Nigella is the queen of cakes – even better than Mary or Delia – and this dairy free chocolate one is delicious and very simple to make.

There are a few members of my family who don’t eat dairy so this is a useful recipe to have in my ever expanding collection of chocolate cakes (this is the fifth one on this blog and that doesn’t even include chocolate brownies, muffins and fondants!).

oliveoilchocoatecake1

Nigella’s dairy free olive oil chocolate cake

Makes a big cake which cuts into 12 large slices

  • 150ml of regular olive oil, plus a little to grease the tin
  • 50g of cocoa powder
  • 125ml of boiling water
  • 2 teaspoons of vanilla extract
  • 125g of plain flour (or, if you want a gluten free cake, use 150g of ground almonds instead, although this will result in a heavier cake best served warm with cream)
  • ½ teaspoon of bicarbonate of soda
  • A pinch of salt
  • 200g of caster sugar
  • 3 large eggs

Preheat the oven to 170°C.

Line a 23cm diametre spring form tin with baking parchment and grease lightly with olive oil.

Sift the cocoa powder into a small bowl or jug and stir in the boiling water until well combined and without lumps. Add the vanilla extract and leave to cool a little.

In another bowl, measure out the flour, bicarbonate of soda and salt and stir to combine.

In a large bowl add the eggs, olive oil and sugar and whisk with an electric hand whisk on a high speed for about 3 minutes until light and fluffy. Nigella uses a free standing mixer with a paddle attachment but I don’t have one of these.

Add the cocoa mixture and mix briefly on a low speed until just incorporated.

Then add the flour and mix on low again until just combined.

Pour the batter into the prepared tin and bake for 40-45 minutes until the cake is just set. Mine was perfect after 40.

Let the cake cool in the tin on a wire rack for 10 minutes and then turn out and leave to cool. Or, eat warm with cream or ice cream.

This cake keeps well but if my family is anything to go by it won’t last more than a day or so.