Tag Archives: lemon

Sweet Crepe

Here’s a video remake of an old blog post recipe we made a few years ago.

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Cooking for One: Festosi Pasta with Light Lemon Zest Cream sauce

Matchachoco and I have been discussing about the concept of cooking for one, recipes that are meant for only one serving. It was initially a forever alone joke (aka the most referenced meme in our conversations), but I think we might be up to something with the concept…

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Here’s the first “Cooking for One” post featuring a pasta shape I’m currently crazy with, called festosi (I think it’s also called armoniche?). I really like the texture of this pasta, and what’s  special about the curly ridges on the pasta is that it makes it easier for pasta sauces and small food pieces to stick to the pasta.

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Although this type of pasta would be perfect for something like a pesto sauce, I wanted to try something new and came up with this light cream sauce that has a lemon flavour undertone. The pasta sauce was a little bit thin, but it’s great for dipping with bread.

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I really liked the sauce because it has a little bit of creaminess to it, but it’s not overly rich that you feel sick after eating it. Coincidentally, the amount I made was exactly just enough for one serving, so here am I typing about cooking for one.

– Ricelessasian

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Festosi Pasta with Light Lemon Zest Cream Sauce (makes 1 serving)

Ingredients

3/4 to 1 cup festosi pasta or pasta of your choice
1 cup baby spinach
3 white mushrooms, chopped
3 shiitake mushrooms, chopped
1/4 of a medium sized onion, diced
1 clove of garlic, minced
1/4 cup sodium-reduced chicken broth
1 tbsp heavy cream
2 tbsp Parmigiano-Reggiano cheese (the real deal, not the cheap Parmesan cheese)
1/2 tsp lemon zest
2 tsp of olive oil
Salt and freshly ground black pepper for seasoning

Directions

  1. Cook pasta according to package directions.
  2. Over medium heat, sauté onion and garlic with olive oil just until onion becomes translucent. Add mushrooms and continue to sauté until mushrooms have softened. Season with salt and pepper.
  3. Add chicken broth, heavy cream, spinach, and lemon zest.  Reduce to low medium heat, and let simmer until its volume has slightly reduced. Mix Parmigiano-Reggiano cheese to the sauce; this will slightly thicken the sauce. Season with salt and pepper.
  4. Toss pasta with the sauce. Serve in a small bowl.

Cupcakes for a Special Annual Event

This special Volunteer and Staff Appreciation event that we participated in called for 2 things: cupcakes and variety!!

It was our second time making cupcakes for this event – the first time, with the assistance of Ricelessasian and our mutual friend, we featured solely Matcha Cupcakes. We received a lot of amazing feedback and were motivated to do something different this time around. We wanted something summery. After a long deliberation, we mutually chose to offer not one…not two…but THREE flavours of cupcakes – Fresh Strawberry, Tangy Lemon, and Luscious Red Velvet!

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We chose to feature strawberries because they are in season and are very affordable this time of year. By adding fruit garnishes for decoration, it incorporated a more refined touch to the cupcakes. Red velvet cupcakes make a statement at any party and is great for anytime of the year. Of importance to us was to avoid using any artificial food colouring, which we managed to accomplish by using the red cherries in place of the standard red food colouring for the red velvet cupcakes.

We finished making them in the nick of time – whew! – to ensure freshness and to maintain the moistness of the cupcakes until a few hours later. Ricelessasian and I were ecstatic to see and hear that the cupcakes were a bit hit among the crowd of guests! People had a hard time choosing, so they ended up sampling 2 or 3 of them, which was gladly encouraged!

Stay tuned for the cupcake recipes. We will be featuring the recipes in future blog posts 🙂

Until my next sweet craving,

-Matchachoco

Fresh Strawberry Cupcakes
We used a white cake recipe with fresh strawberries cooked frosting.

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Tangy Lemon Cupcakes
We used the same white cake recipe, but this time with lemon cooked frosting.

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Luscious Red Velvet
We naturally coloured red velvet cupcakes with red cherries instead of beets. The cupcakes were topped with cream cheese frosting.

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