avibenshi

This is agreat one I always use to impress people with my cooking when time is pressing Ingredients: 1 tube soft goat cheese 2 dark green Zucchini, thinly sliced half a cup pine-nuts about 200 grams good quality dry Penne olive oil oregano salt and pepper 1 dry red chilli 2 garlic cloves method: heat oil in pan. Lightly fry pine-nuts and place the dry chilli Saute the Zucchini in oil until soft add the soft cheese in slices and slowly melt on medium heat add oregano, salt and pepper. Cook the pasta in boiling water and mix with the sauce in the frying pan. serve hot.

Embarrassed to admit but about 10, most of them from around 10-15 years ago, before the internet age. Nowadays its so much simpler to go to YouTube and get a better idea of how the recipe should be cooked. I got into Indian cooking recently and became a fan of this guy who calls himself vahchef than gives online Indian cooking lessons.

zucchini and goat cheese pasta with pinenuts. In a nutshell: slice zucchini into thin slices and sautee in some olive oil and butter until soft. add a handful of pinenuts and let fry untill golden. add thick slices of soft white goat cheese (the kind that comes in plastic tubes), let cheese melt, a bit of nutmag, some dried oregano, some grated parmesan cheese. towards the end of cooking add some of the pasta boiling water just to dillute the sauce a bit and add some starch to it. finish with a squeeze of lemon and some chopped parsley. oh and appologies for all spelling mistakes. (English is a second language to me). I assure you they bear no effect on the quality of the recipe

Where I live two versions exist: the cheep one, made of turkey meet with lamb fat stacked between the layers to give it a bit of the lamb flavour, and the original Turkish version, with lamb meet and pistacios, served with a bit of yogurt sauce.

When I was in Thailand I took a cooking course and learned they are using a special variety of basil called lemon basil. It was so great I tried to get it here but no success. All I could get was a dried version that was totally useless. I use Cafir lime leaves instead but it in not quite the same thing

My family is split half ashkenazi, half sefaradi. Every year there is a battle between one aunt's Gefiltefish and another one's spicy fish balls. Spicy allways wins

Chop hot chilly holding it with my bare hands and than try to take something out of my eye