Ruth's Penne Ala Creme Fungi
>> Sunday, April 20, 2008
Wokay, I just have LOADS to improve on when it comes to naming a dish...ahaha...
I went into the crazee mode of wanting to cook. I had no plans for the weekend & needed something to fill up my time. Besides, I found out that there was just so much food stuff in the fridge (that needs some clearing up) & in the cupboards too!! So, here's what I managed to gather & plan out: pasta for dinner!
Oh yeah, I also managed to plan out a soup to go with it...ahaha....and besides, it's my mum's birthday on the 22nd of April, so I thought I'll make this a special treat for her as well (I haven't been cooking up a storm for a long time!)
NOTE: All recipes (measurements & directions) by Ruth may not be accurate cos Ruth doesn't adhere to such measurements...she goes by 'feel' & 'taste'.
Penne ala Creme Fungi - serves 5
Ingredients:
300g penne
1 jar (650ml, I think) of Dolmio Mushrooms & Herbs white sauce
1 can button mushrooms, sliced (chop some up for a more chunky pasta feel)
1 can abalone mushrooms, sliced
3 sausages, sliced
1 tbsp of chopped garlic
1 1/2 tbsp of mixed Italian herbs
1 tbsp of ground black pepper
1 slice of cheddar cheese
Cooking oil
Salt & pepper to taste
- Cook pasta as per directions on the packet.
- Remove pasta from pot, drain, & place into a big bowl.
- Add a little bit of butter into pasta & mix well to avoid pasta from sticking together. Add 1tsp of mixed Italian Herbs & mix the herbs well with the pasta (makes pasta more fragrant). Leave the pasta one side.
- Heat up sauce pan/wok. When the pan is heated up, add 1tbsp of cooking oil into pan.
- As the oil heats up, add in garlic & fry 'til fragrant.
- Add in the sausages & fry them until slightly brown (nicely brown).
- Remove garlic & sausages from pan & leave aside.
- Add 1tbsp of cooking oil, & add the chopped button mushrooms, followed by the sliced button mushrooms & sliced abalone mushrooms.
- Stir-fry the mushroom for about 2 minutes.
- Add in the Dolmio Mushrooms & Herbs white sauce into the pan/wok & mix it well with the mushrooms.
- Add the ground black pepper & mixed Italian herbs into the sauce, stirring it for 2-3 minutes.
- Leave the sauce to boil.
- Optional: Add 1 slice of cheddar cheese into the sauce (to give it a more "cheesy" taste), & leave to cook for another 2 minutes.
- Turn off flame & the sauce is ready!
- Scoop penne onto plate, then scoop one ladle-full of sauce onto the penne. Top the pasta with the fried sausages & serve!
Ruth's Borscht with "Chinese-touch" (tomato paste-based vegetable soup) - serves 5
Ingredients:
1 medium Cabbage, cut (I used Chinese cabbage cos I didn't have cabbage in my house)
3 medium Carrots, cut horizontally/round (Ruth's style is lenth-wise)
2 medium Tomatoes, cut
1 tbsp chopped garlic
1/2 medium bottle of ketchup (if u can add tomato paste of some sort, it'll be nicer)
Salt, sugar, pepper powder to taste
Directions:
Note: This style of cooking is to have the veggie cook faster & softer. The conventional style of cooking soup is to boil the water first before adding the ingredients.
- Heat up wok & put in 1tbsp of cooking oil.
- Add chopped garlic & fry 'til fragrant.
- Add the carrots & stir-fry for 2 minutes/'til it's slightly softer.
- Add in cabbage & continue to fry for another 2 minutes.
- Add tomatoes into the wok & mix the ingredients together, frying it for a 2-3 minutes.
- Pour 6 rice-bowls of water one after another into the wok.
- Allow the soup to boil.
- As the soup begins to boil, turn the flame lower & add the tomato sauce/pasta/puree, stirring it into the soup.
- Add in salt, sugar, & pepper to taste, according to individual preference.
- Leave the soup to boil.
- Turn off flame & the borscht is ready to be served!
Ingredients for Ruth's Borscht
I had a GREAT time preparing the meal & I'm so proud of myself!! *lol* It's just nice to cook a meal for my family, especially my parents who've been working hard :)
Coming up, more food, more fun!!
- Ruth
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