Well, today recipe is the recipe that I invent. I mean, I create by myself. Just try to remember how to mix one and another ingrédients. It is more delicious if you add chili Inside, trust me. But, since my husband can not stand with chilli, thus I just use chilli for garnish only (that still I can eat off course). The way to make it is very easy and I am sure that everybody can cook it. So, not to worry .. Maybe you protest that most of my recipe is pasta. Well, I can tell that for the person like me (who can not cook), pasta is the easy ingrédients to make, and you never run out idea how to make it and create it, compare to other ingrédients. I do not know whether you agree with me or not. So, without wasting the time, let we start to cook ..
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Today I use recipe from one of my cook book, gave by my mother in law. The title of the book is GRAND CLASSIQUES premiers pas, from hachette cuisine Publisher. This book apparently is one of the series L'Ecole de la Cuisine (débutants) or if I translate in English is series of Cooking School (for beginner). So, it is definately the right book for me. I already try or adapted some (not many) of their recipes like Chicken Caesar Salad (on the book is Caesar Salad), Escalopes de Veau panées, Conchiglie aux Tomates (on the book is Escalopes de Veau panées, bucatini aux tomates cerise) and Gratin Dauphinois, but for Gratin Dauphinois, I mix it with the other recipe that I found on internet. Today recipe inspired by my Spaghetti Bolognaise recipe. But since I have several egg plant (aubergine) at home, and you may know that I do not like Aubergine, thus I try to think about how I can cook (and eat it) willingly. Thus I came up with idea to make pasta bolognaise with aubergine. Another thing to change that I use macaroni, instead of usually spaghetti or fetuchini pasta. Still, you can use spaghetti or fetuchini if you like. I just a bit bored with long pasta, thus I use macaroni instead. And the result, I can eat aubergine without hesitation :) So, here is my recipe .. Today recipe inspired by my own blog post and recipe Hot Tuna Pasta and my memory to remember how (more and less) the restaurant at Jakarta made it. Their menu is Hot Tuna Pasta. Unless today I do not have Tuna, but have Salmon instead. Thus, I try to invent my own recipe. Creating pasta is more and less easy for me (I think). If you do not like spicy, you can skip the chilli part. But I think this menu is better with chilli. Thus, I suggest you to take out the grain of the chili, and just using the chili without grained. If you like extra hot, let the grained Inside, and just cut your chilli on round sliced. Today recipe come up from pinch and yum. How I found it ? Off course while googling how to cook chicken with tomate another way, then I drop on their website. The recipe easy to follow and the result was delicious. I do not know how they make their chicken shiny like that, but mine is not bad at all. All ingrédients are there, thus, except that I do not have fresh basil and use dry basil instead, all are much more the same. I just add a dry chilli for garnish and also to give a more spicy (for me). I wish I have the fresh chilli, but I don't. So, dry chilli is okay. So, here is the recipe .. |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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