Category: In the kitchen

Prosciutto and Avocado Pasta

easy pasta
Prosciutto and Avocado pasta
The hands done best easy pasta in the world!

THE BEST QUICK AND EASY PASTA EVER – PROSCIUTTO AND AVOCADO PASTA

OMG!!! This is my favourite go-to pasta.  Easy, fresh and perfect as a summer or winter dish! I made it last night and I want it again for dinner tonight!  It’s easy, filling, crispy, salty and avocado-y all in one!  A winner I think.  I got the original recipe from my sister-in-law, but I lost it but its so easy you can make it up as you go along!  I think that she got it from an Avocado Australia flyer in the supermarket, so I can’t take the credit for it – but it is too good not to share!

You need:

80 grams of sliced prosciutto (about 5 slices)

juice of 1-2 lemons (1 mild, 2 a little zesty!)

2 avocados

250g fettucini

40 ml olive oil

How to put it together:

Boil water for pasta, season as you normally would (I add a dash of oil and a pinch of salt)

While waiting to boil, slice up the prosciutto to be 1/2 inch strips

Add pasta to boiling water, cook as packet describes (10-14 mins)

In a little saucepan, fry the prosciutto on medium-high heat until crispy

Cut avocado and dice into pieces, add into bowl.

Juice the lemons and add to avocado.

Stir in the oil and coat avocado.

Drain pasta, place in serving bowl.  Put the avocado and lemon mixture into the bowl and stir to coat.

Add the crispy prosciutto.

You can add shaved parmesan on top if you like cheese on your pasta – but I don’t think it needs it!

Serve.

Eat.

Enjoy!

Serves 4 people!

easy pasta
Prosciutto and Avocado pasta

What is your go-to quick and easy dish??

Chocolate Coconut Cookies

Chocolate coconut cookies

These cookies, I made for the first time tonight for the week ahead!  Chocolate Coconut Cookies, are my adaption of the Double Chocolate Coconut Cookies from Martha Stewart’s “Cookies” recipe book.  MS recipe has white chocolate chips and walnuts, which I didn’t have on hand, but my recipe I think, and I hope you will agree, worked out pretty well without them!  MS recipe had 2 sticks of butter, which I had to google and came to the conclusion that one stick is about 114 grams, so 2 sticks = 230 grams. (approx).

So without any further ado my adapted recipe from the great MS.

Ingredients

230 grams unsalted butter (I used margarine)

1/2 cup sugar

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups plain four

1/4 cup cocoa powder

1 teaspoon bi-carb soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cup coconut

2 cups white chocolate chips (I used 1/2 white and 1/2 dark chocolate chips)

METHOD

1. Preheat oven to 180 degrees.  In an electric mixer add the butter and sugars, and beat on medium until smooth.  Add the vanilla and eggs one at a time and beat after each addition.

2.  Sift the flour, cocoa powder, bi-carb soda, baking powder and salt into another bowl.  Add into the butter mixture and beat at low until all combined, scraping down the edges constantly.

3.  Mix the chocolate chips and coconut into the mix.

4.  Spoon onto a baking tray, with baking paper.  Use a desert spoon to spoon out the mixture.  The cookies spread so place about 4 -5 cm apart.

5.  Bake in moderate oven, for 10-12 minutes.  Allow to cool slightly before transferring onto a cooling rack to completely cool.  Store in airtight container.

Notes – The mixture looks really quite wet, almost like a slice, but it makes for a delicious moist middle!

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On the cooling rack!

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THE DELICIOUS MOIST MIDDLE!

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