sardinas pasta ooh la la

The aroma of sardines sauteed in oil leads me down Childhood Memory Lane. Of busy cleanup weekend mornings, each to his own task, happily or grudgingly 😆, nail down that shining shimmering spotless clean✨ as Mum would like it.

When all's done, there will be lunch al fresco on a bright sunny Saturday. A flurry of us back & forth from the house to the garden, plates, cutleries, pitcher of fruit juice & cups, warm rice and viands on trays in tow, not to forget pitching the giant picnic umbrella ⛱, and voila, everyone seated, said grace, and dug in!

Growing up, many a times canned sardines got my family through difficult times. Back then, a single can of 555 or Hakone was inexpensive. When mixed with a lot of veggies like sayote, ripe tomatoes, aromatic onion, and odong noodles, it can make for a satisfying and substantial meal. Thank God for my wise mum, our huge brood was filled to the full! Nice one to cap with our 🧹🚮 mission accomplished!

In this dish, the humble sardinas takes an Italian spin, with 2 of Italy's staple ingredients, olive 💧il, and t🍅matoes.

🐟🥫 Ingredients
1 cup breadcrumbs
knob of unsalted butter
salt, to taste
olive oil

1 big can sardines, deboned
3 ripe tomatoes, diced
1 garlic minced, or chopped
1 chili sliced, or tbsp of chili flakes
1 big onion, minced*
tomato sauce (optional)
black pepper
1 pack pasta (500g)
warm pasta water

🐟🥫 Steps
In a pan, saute breadcrumbs in butter.
Add dash of salt for flavor.
Drain on kitchen towel.
In the same pan, saute garlic in olive oil.
Add chili / chili flakes.
Add debones sardines.
Add dried oregano.
Add cherry tomatoes.
Add carrots*.
Add black pepper.
Cook for a few minutes.
Add 2 tbsp pasta water.
Add cooked pasta.

Tip: Go for a more sticky consistency, not runny.

Top with crispy buttered breadcrumbs, grated cheese, then, parsley or celery leaves.
Pour onto serving bowls.
Pair with toasted bread.

Buon appetito!

Simple yet OH LA LA, what a flavor punch!!!

Here's one of our takes:

I am sooooo pleased that our little Tov loved this dish too. Another recipe up into the family menu list. 🐠💙🍝

💡 Inspired by:
Chef Gordon Ramsay's Pasta with Tomato, Anchovy, & Chili

Comments

oh my chickpeas! (hummus try this too!)

"Not a chick 🐤, it's not a pea! It's chickpeas!" My hubby's long wait is over, finally, chickpeas hummus is served! Really delish. Garbanzos or otherwise known as chickpeas , is a power food from the legume family. Using only the trusty food processor, t his dip is one easy and nutritious dip to make. A nd because it's got that peanut-y butter taste, my little chickpeas (👦👧👧) enjoy it too. Buddy-up with some veggie sticks, and their favorite potato chips, and they won't be able to resist it. If not 100% healthy plating, at least, partly healthy. We win some.✊ Ingredients 6 tbsp lemon juice 2 garlic shredded 1/2 tsp salt 2.3 cup peanut butter, or tahini (more legit) 1 can of washed/drained garbanzos 1 tsp salt ice-cold water 1 tsp cumin powder 1/2 tsp paprika powder or chilli flakes Steps 1 Marinate In a food processor or blender, blend together lemon juice, shredded garlic and salt. Let sit for 10 mins to allow the flavors to marry. 2 Blend

Steamed eggy pie

If I've not mentioned it already, my little family is in love with chicken 🐔 eggs. 😍 We do not have the e99y as our beloved padre de pamilya for no reason at all. Omelette, sunny side up, egg sandwich, deviled eggs, scotch eggs, adobo eggs, salted eggs, egg soup, oh the list does go on! Another of our favorite take is steamed Eggy Pie . Much-loved by my brood, this one is perfect for merienda in school and at work or right in the comfort of home. Dessert? Easily so! Simple and delicious, this is also a no-bake recipe. Instead of oven, only a steamer is needed. And THAT makes it an absolute keeper in my recipe list! 😎 Steamed Eggy Pie Serving size: 8-inch pan 1+1/2 cup all-purpose flour 1/2 cup cold butter 2 tbsp sugar 3 large eggs 1 cup evaporated milk 3/4 cup condensed milk Vanilla essence Prepare the crust: 1. Mash and mix the dry ingredients below. 1 + 1/2 cup all-purpose flour 1/2 cup cold butter chopped to small cubes 2 tbsp sug

Banana ba-na-na-naaaa

Truth be told i am not so fond of ripe bananas. I admitted as much to my kids. But i do show them that i eat it, despite. Must walk the talk especially when they are the involuntary audience to my "healthy food" lectures 😅. Banana cake is an exemption though. The mix of all ingredients is just so right it transports this yellow fruit right smack among my favorite fruits list each time i gobble a piece. The aroma as it bakes brings back fond memories of my mom preparing this treat. If its up in the menu for the day in my parent's luncheonette... well, ... it was the best time to do a taste test to "help out" in the family business 😜 Prep Time: 15mins Cook Time: 45 mins 🍌 Ingredients 1 3/4 cups all purpose flour (APF) (215g) 1 tsp baking powder (6g) 1 tsp baking soda (6g) 1 tsp salt (6g) 1/2 tsp ground cinnamon (3g) 3/4 cup Brown sugar (150g) 1/2 cup unsalted butter room temperature (113g) 2 eggs large 4 bananas Very ripe mashed about (430g) ( large bananas;

funny side up

Search This Blog