Reason being, my coursework practical is tomorrow.
After going through that recipe in the blog link in my previous (first) post, here is my modified recipe instructions.
It goes something like this:
Chop onions (1, medium sized), garlic (2 cloves) and mushroom (2, Portobello cause my mum felt like giving me some. Thanks, mum :) ).
Cook mushroom. Add a bit of salt and pepper when done.
Boil peas and corn.
Mix together eggs (2), Parmesan cheese (less than 3/4 cup), whipping cream (3/4 cup), and salt and pepper until smooth.
Start boiling noodles (add oil and salt).
Pour the very hot pasta into a large bowl and immediately begin drizzling in the egg/Parmesan/cream mixture.
Halfway, add in corn, peas and mushroom (and onion and garlic).
And that's it.
(This reminds me of my sister who doesn't like to eat vegetables, so maybe I'll cook this while having her in mind.)
But really, for the nutritious part....
I'll be reducing the amount of parmesan cheese and whipping cream used. That's it.
And I guess adding peas and corn to the pasta makes it healthier.
(Apparently Portobello mushrooms are supposed to be healthy, but I dunno.)
That's it for now.
Ruth 🍰 (because cakes are cool, are they not)
No comments:
Post a Comment