And the person responsible for it is Moka, who cooked us moules mariniere, but without cream, her way, just wine and seafood juice. Before she cooked we visited a very well supplied fish shop, which made me want to eat nearly everything.

We’ve bought a massive bag of moules and some prawns for Orson, then visited a cheese shop. Exceptionally good service and a cheese selection we can only dream of in the UK.

Moka cooked the moules in 2 pans, lots of shallots, lots of parsley, we had a bottle of champagne with them and the baguette and it took us quite a while to finish the lot, but we battled on and succeeded.

And then Moka brought the cheeses out, including this super light and creamy number with truffles (she a trufflefile too, which is very promising for the times I get to cook for her!), a bottle of red was had alongside. We sat by the table for over 2 hours, eating, drinking, talking, laughing and having the best time, while the kids played on the floor with a train set.

I loved every minute of it and returned the next day to the cheese shop to take some home.

11 out of 10. And a standing ovation.

As a carnivore I had to use quotation marks, in order not to insult the proper steaks. I tried one of those in Brasserie Blanc recently; theirs was served with some kind of crumble with traces of truffle and a walnut pesto. That pesto was so finely blitzed it resembled baby food, leaning towards unpleasant, no texture to it at all. I thought the dish would shine under some kind of sauce, creamy, rich sauce. This evening I’ve made it my way and really enjoyed it.

Sliced 2 thick pieces from the middle of the cauli, seasoned with salt and pepper and gently panfried on olive oil and some butter, before transferring to the oven for about 30 minutes in 190 degrees ( kept pricking it to make sure it was still a little crunchy, but cooked).

Last night I saved some of my bechamel, which went with mushroom tortelloni, bechamel heavily spiked with white truffle paste. I covered the cauli with it for the last 4 minutes of the cooking, finished with a sprinkling of parsley and enjoyed with a fresh baguette. Loved it!

From Gennaro’s last book “Pasta Perfecto”. I bought this book having seen him cooking his mushroom ragu on Saturday Kitchen. Tried to recreate it last week, but the mushrooms I had were not exactly what I should have had for that recipe and ended up with a lot of expectations and a mediocre plate of pasta. This evening I’ve tried another recipe, all the ingredients as good and accessible as in the book. A courgette and a half was roughly chopped and panfried till slightly colouring, an equally generous handful of basil and mint, same with parmesan and pecorino, then garlic, toasted pine nuts, salt, olive oil and blitzed into a yummy paste. I served it with conchiglie today, fresh spaghetti will be used next time, that mint in the pesto is a genius idea! 🙂

Cote inspired. We took Mum there on Friday evening and that ‘s what she picked for a starter before mussels( obviously). The prawns were comfortably sitting in a lovely tomato sauce, most likely grilled in it and sprinkled with lots of tiny white croutons. Simple and genius. Mum’s flying back home tomorrow, so for lunch today I tried to make something similar and I think I succeeded. Started with croutons, then made a simple sauce- a shallot, a large garlic clove, a pinch of chili flakes all sweated on olive oil, then about 10 large cocktail tomatoes on the vine, skins off, all cooking down with some seasoning and fresh parsley. Prawns went into the oven nicely tossed in the sauce and baked there for about 10 minutes, till they looked and smelled cooked and happy. Croutons on and onto the table. Yum!

If there was an Olympic competition of making the best mushroom sauce, I’d now have a medal. I spent another productive day in my clean, warm kitchen, while outside it rained and blew. Although it’s Saturday, I opted out of the pizza for dinner, too much pizza lately. I’ve made Izzie’s favourite kluski slaskie instead and with them a mushroom sauce that I was very happy with. All those little jars of truffle goodness I brought back from Italy in summer!!

The sauce started with a chopped and fried shallot and quite a few chopped chestnut mushrooms, slowly fried up, a handful of porcinis and some chicken stock. Black pepper. After about half an hour I added some double cream/flour/water mix to thicken it, 2 tbsps of truffle paste and then blitzed it all into smooth sauce and seasoned to taste. Chopped parsley to finish.

As child was going to eat it, I threw some cooked chopped carrots and green peas in, to make it a bit more nutritious. The said child ended up having 11 dumplings, which made my heart sing!

Chocolate eclairs were had 2 hours later. 🙂

How did I manage never to have made it before, is beyond me. It’s phenomenal and so simple! I came across Donal Skehan making on it on youtube this lunchtime, while I was looking for a review of a kitchen aid mini food processor – it’s on my list to Santa this year. 🙂 I watched the review, then I watched Donal and I decided to make this pasta this evening, as I had little time to enjoy cooking due to school disco.

While the pan of water for pasta was being brought to the boiling point, I threw 2 large, thinly chopped garlic cloves into a generous amount of a good Tuscan olive oil, 6-7 tbsps maybe? The heat was low, as the oil was to get infused with that garlic, rather than get burned and stink the dish out. A pinch of chili flakes went in too. When pasta was ready I drained it and then added the oil with garlic and chili onto it, alongside a generous amount of freshly grated parmesan. Tossed it all well, finished off with chopped parsley and served with a glass of Californian cab sav and of course, extra parmesan. Absolutely loved it and will be making it again very soon!

I have a magnet on the fridge that says “Kitchen is my happy place”. It certainly was today and it showed on the plate in the evening. While making soup for lunch I started making the filling for ravioli- we decided yesterday that it’s a disgrace we’ve not used our pasta machine in a year or so. We did today. I built that filling nice and slowly, tasting, thinking, adding, tasting some more. Started with frying a shallot and a small piece of leek, a good amount of chopped brown and white cup mushrooms, a handful of porcini, a knob of butter. Some chicken stock. I nicked a cooked, soft potato from the soup I was making for lunch, to thicken it and add texture. A handful of grated parmesan. Seasoning. Then I blitzed it all into a thick, lovely paste and decided to add 2 tsps of truffle paste from San Giminiano. Initially the sauce was to be made with truffle paste, but having chatted to Miky, my Sicilian buddy from Ubon, who cooks and eats with pleasure as much as I do, I decided to do a simple, sauce, so make the pasta shine on the plate- though heavy and calorific with butter, a big fried cup mushroom, double cream and parmesan. Ewa Chodakowska would not approve!!! 🙂

Florek made the pasta, I made the ravioli and the sauce, finished it with some chopped parsley and we all enjoyed it immensely, even Izzie had 4 ravioli, which made me very happy. A glass of Rioja went down nicely with it all. We must make fresh pasta more often, that was superb.

Recipe from Waitrose magazine I picked up at a service station last weekend on the way to Suffolk. I knew I’d be making it even though I’m not crazy on relishes and chutneys, but I love cheese, a good cracker and a glass of red with that. So I made the relish, very much enjoyed making it and gave a jar to Wiola, fellow cheese lover. A text came late in the evening, that it’s been a long time she’s had something that delicious and flavoursome. Shared the recipe straight away. 🙂

4 jars got washed and rinsed clean, then stayed in the 180 degree oven for about 10 minutes upside down. A method new to me, but simple enough. Left to cool, while I finely chopped a big red onion, grated 10 g of fresh ginger, added about 250 g of dried cranberries and sultanas, a juice and zest of 1 whole orange, a tsp of cinnamon and a half of that of allspice, 150 g of caster sugar, a pinch of chili flakes( genius!), 150 ml of cider or white wine vinegar- I used cider. All this into the pan and gently heated up for about 15 minutes to dissolve the sugar. While that was happening, I peeled and finely chopped about 500 g of pears and added them in. After roughly and hour I had my relish, whacked it into the jars, turned them upside down and left to cool.

Enjoyed last night with some dolcelatte and extra mature cheddar. Yum.

It really pays off to check my recipe folder every now and then. I just found this little gem, simple dish that all 3 of us liked a lot. Not perhaps particularly light, but very tasty. Conchiglie were cooking as long as they were to cook according to packet instructions, while I finely chopped a shallot, fried it on olive oil, added some roughly chopped nice ham, a handful of frozen peas and then a good, generous splash of double cream. A tsp of English mustard. A generous handful of grated mature cheddar. Seasoned. A few broccoli florets go in with the pasta for the last 3 minutes of cooking time, then onto the pan with the rest of of stuff, well coasted in creamy sauce. A sprinkling of parmesan is never a bad idea. Simple and delicious.

I spotted a post on Italian pizza onmojewypieki.com and with one look at the photos I had to try. It proves for 6 hours, so it’s nice for a lazy Saturday. For us it was Friday, the dough was made before lunch and rested till 6pm. A bit of a project, but well worth it, we all loved it. What was unusual for me was the tiny amount of yeast used, alongside lots of salt, but it was the salt I guess that made this dough really tasty! I used 300 g of 00 flour, a bit less than 300g (grams, not ml) of warm water and as little as 2 g of fresh yeast which I melted in 3 tbsps of that water and left it waiting, while the flour and water worked in the kitchen aid. After 20 minutes of it resting I added the yeast and 8 g of salt, worked it more, covered with cling film and left for an hour. After an hour Dorota recommends giving the dough a bit of a stretch and leaving it further, for the mentioned 6 hours altogether. It is to double in size and when prepared to go into the oven one is to stretch it rather than roll it out, I did a bit of both. My oven tried really hard last night and actually heated up to 270 degrees.

Simple pizza there was, excellent sugo, some Milano salami, ham and mozzarella for Izzie, pine nuts, parmesan. I think Gennaro’s recipe might now go into retirement, this one is really tasty.