Yet another week has passed which means its time for another one of my Munching Mongoose recipes. I’m not sure how many of you guys are signed up to Munching Mongoose or something similar, but this is the first time I’ve ever used a home delivery organic grocery service and I must say I’m really enjoying it! I’m also loving the fact that the owners are super serious about what they do and the products that they put out. I’ve learnt so much from them and knowing that the food that I’m getting is free of nasty things like chemicals, fertilisers, hormones, antibiotics etc and that they are all grown in healthy soils which means that the plants are more readily able to absorb nutrients makes me feel a lot better about the things that I’m feeding my family, especially my kids! It’s also so nice to receive things like prickly pears and pomegranates, (which were in this weeks bag) fruits that I never think about buying but are so damn delicious! There is nothing quite like a cold sweet prickly pear.
This week I also received a Dairy Pack for the first time and I feel like I need to dedicate an entire paragraph to just how friggin amazing these goodies were! All their dairy products come from healthy, happy, grass-fed cows, are hormone and antibiotic free, and contain no added stabilizers, preservatives or thickeners and I promise you can 100% taste the difference. The yoghurt that we got was some of the best yoghurt I have ever tasted, it’s like it was made from the essence of a magical unicorn or something! Shane and I kept catching each other digging into it throughout the day.
So seeing as I was so in love with the dairy and produce side of things this week I decided to share not one but two quick and easy recipes with you guys, one for dinner and one for dessert. The dinner recipe is for a simple yet awesome Cream and Mushroom Rosemary Pasta and was inspired by my friend Ying who made a version of it for us one night and now Shane and I eat it all the time! This dish literally takes no time at all to prepare and tastes delicious. And the dessert is a rich smooth Banana, Cinamon and Maple Syrup Yoghurt Ice-Cream, this recipe does require some freezing time so I can’t classify it as quick, but it’s definitely easy to make. You won’t need an ice-cream maker either which is cool!
Out of my pack, I used the fresh farm cream and salted butter, the fragrant rosemary and the organic button mushrooms and for the ice-cream, I used the amazing yoghurt I can’t shut up about, a bunch of sweet bananas and the pomegranate.
Ok let’s start with dinner…
PS: If you missed my previous two Munching Mongoose recipes then just click here for Beef In Satay Sauce with Sticky Jasmine Rice and here for my Blueberry Heart-Shaped Cake.
Cream And Mushroom Rosemary Pasta
INGREDIENTS: Serves 4
· 300 grams button mushrooms sliced
· Fresh rosemary
· 250ml fresh cream
· Salted butter for frying the mushrooms
· 1 Tbs Worcester Sauce or soy sauce; the choice is yours
· Half a chicken stock pot or cube
· 500 grams pasta – I used these amazing shaped pasta shells called Fiorellis
· Salt and pepper to taste
- Bring a big pot of salted water to the boil and then add your pasta. Cook until al dente.
- Whilst the pasta is cooking, get a pan out and place it on a medium to high heat with about a tablespoon and half of the butter. Once the butter is hot chuck your mushrooms in as well as two springs of fresh rosemary. Fry them for a few minutes, then add some salt and black pepper, fry until cooked.
- Turn your heat all the way down and then add your fresh cream, Worcester Sauce and stock pot (I removed the pan from the heat before I pour my cream in and then wait a minuted before returning it). Mix everything together nicely and allow to simmer on a low heat for about 10 minutes or so, just until it reduces and thickens slightly.
- Drain your pasta once cooked and return it to the pot before pouring your mushroom cream sauce all over it and giving it a quick stir and you’re done!
- Garnish with fresh rosemary and a twist of black pepper.
Banana, Cinamon and Maple Syrup Yoghurt Ice-Cream
INGREDIENTS – Serves 4
· Plus minus 500 grams of ripe bananas, which is about 4 medium-sized bananas
· I cup fresh thick plain natural yoghurt, it must be chilled
· 1/2 Teaspoon of cinnamon
· 1 Teaspoon vanilla essence – I like to use Nomu’s vanilla essence
· 85ml Maple syrup
· Pomegranate seeds to garnish
- To start you have to peel and slice the bananas into rounds and then place them on a piece of greaseproof paper. Cover with some clingwrap and place in the freezer for at least 4 hours or overnight.
- Then place the yoghurt, vanilla, cinnamon, maple syrup and bananas in a food processor and blitz for 3 to 5 minutes or until nice and smooth.
- Spoon the mixture into a metal container, I used a banana bread tin and place in the freezer for about 3 to 4 hours or until firm.
- Scoop your ice-cream into some pretty bowls and garnish with pomegranate seeds and a splash of extra maple syrup. YUM.