Scrummy Sweetcorn Farfalle

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It has been far too long since my last post but with a wedding to plan and a certain dress to fit into, I’ve been super busy attending 5 classes a week  at Singapore Dance Arts on top of yoga and my daily walks with Bryan, my gorgeous little Pug. That doesn’t mean I haven’t missed Sip Chomp Chew and I’ve been hustling up some new recipes, perfecting some old ones and dreaming of eating them all once I’m the other side of our upcoming nuptials!

A couple of weeks ago we had some friends over for a BBQ, I can never seem to get the amount of food right when cooking for more than just the two of us and we end up with heaps of left overs so I came up with this yummy pasta dish to use up the last of the corn on the cob. I’ve never eaten sweetcorn like this before but I will definitely be doing it again, I found the crunch when eating a chunk of kernels  awfully satisfying.

 

SCC Sweetcorn farfalle 1

The measurements in this recipe are in cups as I keep forgetting to buy new batteries for my kitchen scales but as soon as I do, I’ll add the alternative weights on there for you!

SCC Sweetcorn Farfalle 3

What you’ll need for one serving…

  • 1 Half cob of corn, you can use canned corn but the texture of this is so much nicer, if you use a can you will need half a cup
  • 1 Tbsp Fresh Basil, chopped
  • 1/2 Tsp Lemon zest
  • 1 Tsp Lemon juice
  • 1/2 Tsp Fresh chopped green chilli
  • 1 Tbsp Olive oil
  • Salt and Pepper
  • A handful of rocket
  • 1/2 clove garilc, crushed
  • 1 cup of Farfalle
  • Fresh grated parmesan to serve

 

Heat the grill or a grill pan and cook the corn until you have gold spots. Leave to the side until cool enough to handle. Get the Farfalle boiling whilst you prepare the rest of the ingredients. Mix together all the other ingredients before taking a sharp knife, slicing off the corn kernels so you have nice big chunks. When the pasta is cooked, add with the corn to the rest of the ingredients, top with parmesan and serve.

SCC Sweetcorn Farfalle 2

I’m not too sure when my next post will be,  with less than a month to the big day I think I have most of the details covered but little things do keep popping up occasionally. Planning a wedding from the other the side of the world has certainly been a challenge at times and I’ve learned not to be so much of a control freak over all the details! We’ve booked some really fantastic suppliers and I can’t wait to see everything coming together on the day!

 

 

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Italian Style Meatball Soup

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It’s been over a week since my last post. My kitchen didn’t see much action last week due to the other half traveling with work. Usually when he does this I use the oportunity to use up frozen leftovers like lasagne and cottage pie and enjoy the fact I can watch Hollyoaks without complaints! I did make a really yummy, low fat Earl Grey tea cake. It was a trial run as I hadn’t made it before but it was delicious and will definitely be made again, and when it does, I’ll get the recipe and pics straight on here!

 

In an attempt to empty the fridge and my veg draw before my LeShop.ch order comes tomorrow night. I have made another veg stock this morning as well a warming meatball soup using the lone sausage sitting on the bottom shelf. There was a slight dusting of snow in Geneva this morning and although it’s already melted, it’s always nice to have soup when it’s snowing.

 

Serves 3

 

1 onion, chopped

1 clove garlic, crushed

15g butter

2 carrots, sliced into rounds

1 celery stick sliced

1 bay leaf

1 tsp dried oregano

1 tbsp tomato puree

200g tinned, chopped tomatoes

2 pints veg stock

2 handfulls of dry pasta

1 large sausage (I used pork and leek because that’s what I had)

SCC Meatball Soup Ingredients

 

Fry the onion and garlic with the butter in a saucepan over a medium heat until softened. slightly. Add the veg and the herbs and sweat for about 8 minutes. While this is going on, squeeze the sausage meat out of the casing and roll into small meatballs. Mine were quite small, about 5g each, as I was starving and wanted them to cook quickly! Make a small well in the middle of the veg and quickly cook the puree for about 20 seconds before adding the tinned tomatoes, veg stock, pasta and meatballs.

Simmer over a low heat until the meatballs are cooked through and the pasta is soft and spoon into bowls.

SCC Meatball SoupSCC Meatball Soup Bowl