BLT

Who can resist a classic BLT sandwich? Not many, I'd say. Check out this elegant looking piece of work. You may notice the added touch of sautéed onions. This is the perfect scenario to say "a little goes a long way".

(Makes 2 sandwiches)

1 ciabbata loaf

6-8 strips of bacon

8-10 slices of beefsteak tomato (or any large tomato of choice)

A few iceberg lettuce leaves, torn into large pieces

1/4 onion

Instructions:

1. Slice open the ciabbata loaf and toast under the grill until slightly golden
2. Cook bacon in a frying pay until desired crispiness. Remove bacon (do not drain off fat)
3. Sautée onions in the same frying pan as the bacon, Remove onions 
4. Rub the ciabbata loaf, open side down, in the frying pan to soak up all the lovely juices
5. Layer all your toppings into the ciabbata, close and cut into 2 sandwiches

If you feel and hear that bacon crunch as you bite down you know you've done a great job!

Spinach Fettuccine with Pesto and sautéed mushrooms

It's simple, it's fast, it's tasty. What more can you ask for?

If you want to make a simple pasta dish but with a different twist than the usual, go for spinach pasta! I love spinach pasta. Not only does it give a pasta dish a lovely depth but the colour is also so appetizing.

This is a 10 minute dish! Yup, you heard me right, 10 MINUTES!
You will need:

1 packet of fresh spinach fettuccine
As much pesto as you like (I put about 3 large spoonfuls)
2 handfuls of button mushrooms, halved
1/2 tbsp each of olive oil and butter
Salt and pepper to taste

Instructions:
1. Put a large pot of water on to boil and heat a large skillet on medium-high heat
2. If you haven't got pesto already prepared this is the time to make it (view link for pesto above). Fastest method is just throw it into the food processor (as opposed to mortar and pestle)
3. Melt the butter with olive oil in the skillet, then place in mushrooms and sauté until starting to brown (3-4 minutes). Sprinkle with salt and pepper and sauté for another minute or so
4. The water is probably boiling by now. Cook pasta as per instructions
5. Combine pesto with pasta and plate it topped with the mushrooms

TIP (Sautéing mushrooms): Using a large pan for the mushrooms is important because the mushrooms must be place in a single layer, otherwise they will release juices and steam instead of getting nice and brown.

TIP (Sauce stick to pasta): To make sauce stick to the pasta always keep a little bit of the pasta water with the pasta

It's been way too long since I've submitted anything to Presto Pasta Nights. I've missed it so much! So here I go.....my entry for the next Presto Pasta Nights hosted by Claire at Chez Cayenne

Sauerkraut Soup

This is a traditional Slovak soup which is served commonly with Christmas dinner. But of course can be eaten any time really, especially nice on a cold winter night.
This soup can be served as a starter or as main in a larger portion. Either way It's always a big hit!
This year was Marek's first Christmas with my (British) family in Canada. My Mum doesn't like Sauerkraut but she liked this soup! That sort of outcome feels great.

(Feeds 4-6 people)
1 large bottle sauerkraut (approx 700g)
5 cloves garlic (sliced)
1 medium onion (sliced)
2 mushrooms (sliced)
Smoked ham (500g)
2-6 smoked sausages (Eastern European SMOKED sausages, such as Slovak or Hungarian etc. If you can't find these types Spanish chorizo also works really well)
3/4 tsp caraway seeds
10-15 peppercorns
1 tsp paprika
3/4 tsp marjoram
salt to taste
6 cups water (approximated) - add more if necessary, as long as the soup has flavour and isn't too thick

Cooking instructons:
- Cut ham into thinck steak-like sliced
- poke holes in sausages with a fork (this is to allow the flavour from the sausages leak out into the soup - yum yum!)
- Put all ingredients together in a large pot, but adding water bit by bit through the cooking process (do not let the pot get dry at all!).
- Cook on low-medium heat for 2.5-3 hrs
Stir soup occasionally while cooking

You can serve the sausages and ham in the soup or on the side. Look at these beauties!

Serve soup hot on a cold winter night, mmmmmm!!

Slovak Coconut Balls

This is a recipe I got from my boyfriends mum. This was the biggest hit of them all at Christmas AND there is no cooking or baking required :))))

1 packet sponge fingers (175g) - crushed
1 packet tea biscuits (200g) - crushed
1 tbsp honey
1 tbsp jam (flavour of choice)
1 1/4 cup cold coffee
3/4 cup raisins
1/2 cup sweet liqueur (liqueur flavour of choice
3 1/2 Tbsp(approximated) crushed nuts (walnuts, almonds, hazelnut, or a mixture of various nut together)
Crushed coconut - enough to cover balls

Instructions:
- Mix both biscuit types together in a bowl
- pour coffee over top, then pour in liqueur
- add jam, honey, raisins, and nuts
IMPORTANT NOTE : nuts must be added last....the amount will determined by texture. Put enough to be able to roll mixture into balls.
- Stir all ingredients together
- Roll mixture into balls just a bit smaller than the size of a golf ball. The roll into coconut to cover whole surface of each ball.

Enjoy!