Spaghetti, bacon, broccoli and Cream

Coming home from our Christmas weekend, I didn’t have the energy to go to the grocery store so I whipped this up from some staples I have around the kitchen. Spaghetti, bacon, broccoli and Cream Ingredients 1 tablespoon grape seed oil ½ pound bacon, cut into ¼-inch dice or slivers if it is pre-sliced ¼ teaspoon freshly ground black pepper, plus more for optional garnish 2 cups diced broccoli or peas (fresh or frozen) 2 cups heavy cream 1 pound good-quality spaghetti ½ cup Pasta Water Grated Parmesan cheese for garnish Directions 1. Add the grape seed oil, bacon, and the ¼ teaspoon black pepper to a 10-inch skillet. Turn on the heat to high. Cook, stirring occasionally, until the speck becomes crispy, about 4 to 5 minutes. Add the broccoli. Cook for 2 minutes. Add the cream and bring to a boil. Lower the heat to medium and reduce the cream by half, about 10 to 12 minutes. 2. Bring a large pot of salted water  to a boil. Add the spaghetti to the boiling water and cook until al dente. Add the ½ cup pasta water to the sauce. 3. Two minutes before the pasta cooking time is complete, use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the sauce. Stir to thoroughly coat the spaghetti with the sauce. Cook for 2 more minutes. 4. Serve immediately with the grated Parmesan cheese and, if desired, freshly ground black pepper.

Kiwi Berry Frozen Yoghurt

Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce

We were thrilled to get our first box of organic home delivery of fruits and veggies this week. To add to the surprise we had kiwi berrys in the basket. I had to google them and research different ways to use them. I finally decided on ice cream! Kiwi Berry Frozen Yoghurt with Red Raspberry Sauce 12 to 14 KiwiBerrys, pureed 1 tablespoon honey 500 ml frozen low-fat or nonfat vanilla yogurt, softened 1 package 250g frozen red raspberries in syrup, thawed 2 tablespoons triple sec or other orange liqueur 2 teaspoons corn flour 3 KiwiBerrys, sliced lengthwise fresh mint leaves fresh or frozen whole raspberries (optional) Combine KiwiBerry puree and honey. Place in freezer and freeze until slushy (about 45 minutes). In a stainless steel bowl, quickly combine softened yogurt and kiwifruit mixture; refreeze in bowl. With a small ice cream scoop form balls and place on a wax paper-lined tray; refreeze… To make raspberry sauce, in food processor or blender puree thawed raspberries. over saucepan, strain berries, through a fine sieve, pressing with back of a spoon. discard seeds. Stir in orange liqueur and cornstarch. Bring to a boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon sauce on dessert plates or shallow bowls. Arrange KiwiBerry slices and frozen yogurt balls on sauce and garnish with mint and whole raspberries. Makes 6 servings KiwiBerry Dessert Topping Suggestions: Try KiwiBerry puree over: Your favorite cheesecake ( it goes well with chocolate too ) Over ice cream or sorbet ( mandarin oranges are a nice compliment )