My twenties were spent working and socialising. Probably in the opposite order. Until I met Dave, my dinner menu usually consisted of beer, chicken and sweet corn soup, dumplings, pub meals, wood-fired pizza or a drunkenly-made pasta dish I call ‘Lemony Pasta’.
I would make my way home after a lovely evening of playing pool and perhaps a beer or two, fumble about my tiny 50’s kitchen which consisted of a bench with sink and a fridge shorter than me, and voila Lemony pasta would appear. I would always make extra thinking I’d take it to work the next day. But somehow all that was ever left in the morning were the sticky dishes I’d forgotten to rinse before falling into bed. Don’t worry…it was just a phase we’ve all been through right?
Lemony Pasta came into my life from watching a Nigella DVD during a stint of house sitting and so the recipe has been adapted from the original through the countless times being made from memory. The best part of my version of this dish is the creamy ultra- lemony flavour. I purposely don’t add extra salt or pepper to the sauce to keep it soft and let the butter round out the tartness of the lemon juice.
3 egg yolks
½ – ¼ cup cream
Juice of 1 small lemon
A large knob of butter
Roughly chopped flat leaf parsley
Get your pasta water boiling in a large pot and add a big spoonful of salt.
In a bowl, gently whisk your egg yolks then add the cream and lemon juice. Gently whisk until combined.
Now add your pasta to the boiling water and cook until al dente. Drain and put back into the pot. Stir through the nob of butter until the pasta is thinly coated, then stir through the creamy egg sauce.
Serve garnished with finely grated Grand Padano and flat leaf parsley. Devour. And don’t forget to rinse your dishes.
I love marshmallows. Soft and gooey. Light and fluffy. Melted or baked. Their sickly sweetness is heaven to me. This recipe falls into the firmer, stickier category but the pretty red, white and green colours and subtle infused flavour of minty citrus are are ingrained in my idea of ‘Its Christmas time!’ and is a perfect one for making ahead of time to wow the family with on Christmas day or to include in your gift hampers.
½ cup heavy or thickened cream
2 mint leaves
Zest of one large lemon
4 cups white marshmallows
2 Tbsp pistachios
2 Tbsp cranberries
Once the marshmallows are melted, they cool quickly and become very sticky to work with so a few things to prepare before you start the heating process:
Line a 8x8inch container with grease proof paper including up the sides.
Place the pistachios into a food processor and grind to a mix of dust and fine chunks and set aside. Finely chop cranberries and set aside.
Roughly chop the marshmallows and place in a medium saucepan.
Once these things are ready, place the cream, mint leaves and lemon zest in a small saucepan and heat gently to a simmer. Immediately turn in down and leave to infuse for a few minutes before straining into the saucepan with the marshmallows. Gently heat stirring constantly until the marshmallows have melted and combined with the cream.
Pour half the mixture into the container. Sprinkle the ground pistachios over, then carefully spoon on the remaining marshmallow mixture. Scatter the cranberries across the top and pop in the fridge to set.
Once set, use a knife to help prise the top edge from grease proof paper. Once the top has come unstuck the rest will pull away easily. Slice into squares to serve. Store in an air tight container and cut when ready to serve.