So, Christmas 2012 has been and gone and it is almost time for the January de-tox. I say almost, as there are still lots of Christmas leftovers to be used up and New Year party food to be eaten. I have to say I have been very spoilt over the festive period and have had very little opportunity to cook. I say spoilt too in the sense that I have seen lots of family and have had many lovely meals cooked for me, I have however been itching to get in the kitchen the whole time.
While I was at my Mum’s I made a few little bits here and there but the issue I have cooking at my Mum’s is that there are never any sharp knives. Infact, her knives have never seen a sharpener, bearing in mind she has had the same knives for over a decade! I therefore find chopping anything quite stressful and she refuses to pop down top Wilko’s to spend £1 on a sharpener. It makes me appreciate how important having sharp knives is to the efficiency and style of your cooking, let along safety. So Mum if you’re reading this, go and buy a knife sharpener!!!
Anyway, enough of my ranting; I hope you all had a lovely Christmas and if you have any leftover soft cheese from the cheeseboard, bacon from your pigs in blankets or mushrooms from your stuffing them give this meal a try, you won’t be disappointed 😀
– 200ml milk
– 50g camembert
– Spaghetti – enough to serve 2
– Little olive oil for frying
– 1 clove garlic – crushed
– 1 red onion – finely sliced
– 3 rashes bacon – chopped into small chunks
– 8-10 chestnut mushrooms
– 4 egg yolks
– Large handful baby spinach
Gently heat the milk in a saucepan until just reached boiling point and then stir in the camembert until it was melted. Remove from the heat and set aside to cool a little
Meanwhile cook the spaghetti in salty water until soft, according to the pack instructions
While the spaghetti is cooking, heat the oil in a frying pan and fry the onions for 2-3 minutes on a high heat until they soften. Add the bacon and cook until coloured and turning crispy
Add the garlic for a minute and then stir in the mushrooms. Fry off for 2-3 minutes until cooked.
Whisk the egg yolks into the milk mix and beat in a little salt and pepper
Remove the pasta from the heat, drain and stir in the egg and milk mixture. Keep stirring so it is well coated and then add the mushrooms, bacon and the baby spinach.
Combine well, plate and serve.