Saturday, 16 August 2014

Let's wrap again - Mushroom & Courgette Wraps

Come on, let's do a kettle wrapping. The good thing, there is not just one way to do it and you don't always have to use wheat tortillas to do so, although you can, of course. Well, you don't even have to use chicken or any other kind of meat. With that spirit, let's wrap again and do it the veggie way ...

Fine, you don't have to use cheese in it, but I simply can't do it any other way ... or ... rather don't see any point in leaving out cheese for me.
So, no matter how you like to have your wraps, here I tell you what I did this time ...

A bit of oil
250 g mushrooms, cut into smaller pieces
1 medium courgette, cut into cube-like objects
1 red chilli, finely chopped (deseeded or not)
3 cloves of garlic, finely chopped
1 tbsp. tomato puree
Salt and pepper
Some fresh coriander
Some feta cheese or similar
Some lettuce or wheat tortillas

Heat up a pan with some oil in it. Then add the chopped garlic. Do you smell the loveliness of the garlic in your kitchen? Good, add the courgette and mushrooms. Give it all some heat. While you are at it, toss in the chilli.
Once the courgette starts to soften, add the tomato puree and if you have the feeling you need to, because things look to dry, add some more oil.

Adjust the taste with a bit of salt and pepper. When the things are finished in the pan, you can assemble the wraps or wait a few moments to let the mushrooms and courgette cool down a little bit.
So, place a bit of the mixture on a large piece of lettuce, that will hold. Add a few cubes of feta and a some chopped coriander leaves.
Of course, you can place the plate also the other way around like this ...

Fine, you can even use some wheat tortillas and wrap things that way ...

Enjoy your wrapping. Now I have to continue to do some preparations for a little party I am having tomorrow ...

Saturday, 9 August 2014

Cheese, Cheese, Cheese and Cheese

Have a careful guess on what this post is all about. No, sorry, you are wrong, it's not all about cheese. What a misleading way to put a title of a blog post. How can I do a thing like that? Yes, just go for it and write it.
While I love cheese very much and all that, this is not going to be a post dedicated to cheese. And this is not a report of about the German cheese museum or a cheese festival that is taking place near to the museum and ... in fact is taking place next month and ... it's not too far from my place. Well, who knows, maybe I get the chance to visit it and then I could write something about it, but now it's simply a recipe containing quite some cheese. That dish is a pasta recipe with a cheese sauce, not just one of those where you put two kind of cheeses in or even three. No, it's Pasta with Quadruple Cheese Sauce.

Let us have a closer look at what we need and how we could go about.

250 g Ricotta
250 g Gorgonzola
100 g Emmental
50 g Parmesan
2 hands full of cherry tomatoes, halved
2 cloves of garlic, sliced
Salt and pepper
Oil for frying
Yes, of course, pasta

Note the time your pasta needs to cook. It depends on type and size and when you make fresh pasta, well you have some extra work, but you will love it even more. Right, I didn't do my own pasta, although I could have done that.
Get a pan and get some oil to a hot temperature and fry the garlic and the tomatoes.
Meanwhile in a bowl over hot water you carefully melt the cheeses far as they need melting ... in fact it will suffice to melt the Emmental and the Gorgonzola first and then stir in the Ricotta and Parmesan.

Once you have achieved a nice and lovely cheese mixture you can add the fried tomatoes and garlic to it. Check the seasoning ... eh ... we didn't put in anything so far ... so check whether some salt and pepper is necessary and add at own will.
Did you check the time for your pasta at the beginning? Since you can imagine that it doesn't take that long to put together the quadruple cheese sauce, you for sure agree that it's good to start getting the pasta ready at an early stage.
When all is ready ... enjoy ...

So I really hope, I can manage to visit this cheese festival. Do you know how it is when you want to go to so many things and would love to do so many things and in the end you don't even manage half of it? Well, well, well, life is like that ...

... then there are also these things happening in your life, I'm sure I have mentioned it more than once already here, when you go shopping and see certain ingredients and you feel you need to have them, although you haven't planned anything to do with them, then ... I guess it's time for the No Waste Food Challenge from Elizabeth's Kitchen Diary. Laura from I'd Much Rather Bake Than ... is managing the challenge this month.
Well, this time it was the Ricotta ...

... and if you feel like it and have leftover cheese, why not go for a quintuple cheese sauce or even ... but that would be all up to you ...