Why Katy's Barking Gecko ?!
I love to travel, I love to cook and to try new recipes...
After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and
we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....
Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko
Well there is no restaurant (so far....), but heaps of favourite recipes.
Saturday, February 4, 2012
Farfalle with a Creamy Tuna and Mushroom Sauce
500 g Farfalle
50 g butter
1 tablespoon olive oil (extra virgin)
1 clove of fresh garlic
150 g fresh mushrooms
250 ml cream
400g tuna (canned)
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh flat parsley
Boil the Farfalle in a large saucepan according to package instructions until al dente.
Melt butter in a pan, add some olive oil.
Peel the onion and dice.
Peel the garlic and chop finely.
Add the onion and garlic and fry until translucent.
Clean the mushrooms, do not wash and slice.
Add the mushrooms to the onions and garlic.
Increase the heat and let it fry for a while.
Add the the cream and let boil, until it has a slightly thicker consistency.
Drain the tuna.
Now add the lemon juice, tuna and parsley to the sauce and stir.
Season with salt and pepper.
Add the Farfalle to the pan and mix gently.
Serve on warmed plates.