Not-Quite Carbonara

I went on a fridge hunt to discover I had: some Savoy cabbage, some chorizo, cheese, eggs and not a lot else. What happened exceeded expectations. Creamy, cheese-laden but flavourful and not too heavy (surprisingly).

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The Big Cheese

I eat a lot of cheese. Everything is better with cheese. Especially pasta with mushrooms and tomatoes. Enough for two.

Ingredients

Mushrooms (about 6 medium sized ones)

400g tin chopped tomatoes

1 clove garlic

Dried oregano

1 onion

Mascarpone

Tagliatelle

Cheese

Pepper

Balsamic vinegar

Lemon juice

Olive oil

Method

Finely chop the onion and slice the garlic clove. Roughly chop the mushrooms and grate some cheese. Actually, grate a lot of cheese. Bring a large pan of water to the boil and heat a large frying pan with a little oil. Sauté the onion and garlic with some pepper and some dried oregano. When they begin to soften, add the mushrooms and cook until soft.Once the water boils, add the pasta and cook according to pack instructions.

When the mushrooms are soft, add the tin of chopped tomatoes and bring to a gentle simmer. Add a splash of balsamic, stir through and throw in a big spoonful of mascarpone and some grated cheese. When the pasta is cooked, drain well and add a squeeze of lemon to the sauce. Divide the pasta between two bowls and pour half the sauce over each. Serve with, you guessed it, more cheese xx

The Most Savoury Pizza Ever

For a while I’ve been seeing recipes for potato pizza. I can’t say I was entirely convinced, I thought it was going to be a carb-overload even by my standards. Being dubious hasn’t stopped me yet though, so I gave it my best shot. I am entirely converted: it was wonderfully warming and delicately flavoured. I always keep a few pizza bases in my freezer, made using Jamie Oliver’s recipe, rolled out and separated with foil.

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