Broccoli Fettuccine Alfredo

broccoli fettuccine alfredo

Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?

And the good news is that it in fact is.

This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.

In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.

And here’s how to make it…

 
 

broccoli fettuccine alfredo

In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve 1/2 cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.

 
 

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In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.

 
 

broccoli fettuccine alfredo

In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).

 
 

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Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top.

 
 

broccoli fettuccine alfredo

Stir to coat everything in the sauce.

 
 

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And serve.

Enjoy, dear friends! This is one yummy dish indeed.

With love,
Petra

 
 

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Broccoli Fettuccine Alfredo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 16 oz (450 grams) fettuccine pasta
  • 16 oz (450 grams) broccoli florets
  • 2 cloves garlic, minced
  • 4 tbsp (55 grams) unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups (700 ml) milk
  • 1 cup (100 grams) grated Parmesan
  • ⅛ tsp ground nutmeg
  • 1¾ tsp salt (or more to taste)
  • ¼ tsp ground black pepper (or more to taste)
Instructions
  1. In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
  2. In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
  3. In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
  4. Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
  5. Enjoy!

 

(This recipe was adapted from www.budgetbytes.com.)

broccoli-fettuccine-alfredo

 

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No-Bake Coconut Bars

crack-coconut-bars-recipe

With a coconut addict inhabiting our household (hi hubby!), I always focus my attention a bit sharper when I come across recipes including this lovely ingredient. The same happened with these No-Bake Coconut Bars. And I am so glad I made them.

The coconut bars were a big hit and they tasted just gorgeous!

However, I feel obliged to inform you that they might be little addictive too. Even me, a person who could live her life without coconut and not really regret a single day lived that way 🙂 , I found myself happily snacking on these bars and enjoying every single bite a bit too much, if enjoying something a bit too much is really a thing 🙂 . In other words, they are just moreish, making you want more after each bite. So, you’ve been informed.

Packed with coconut deliciousness, these bars are absolutely worth trying. Here are all the details…

 
 

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In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt.

 
 

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Cook over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil. Remove from heat.

 
 

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Line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it’s chilled).

Pour the mixture into the loaf pan.

 
 

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Firmly pack the mixture down and refrigerate for at least two hours.

 
 

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Using the parchment paper hanging, remove from the pan.

 
 

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Cut into bars.

 
 

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And enjoy!

Mmm, they smell really good too!

 
 

crack-coconut-bars-recipe

These are really good!

Love,
Petra

 
 

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Crack Coconut Bars
Prep time: 
Cook time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 2 cups (160 grams) unsweetened shredded coconut
  • 4 tbsp coconut oil
  • ¼ cup (60 ml) agave syrup or maple syrup
  • ½ tsp vanilla extract
  • ⅛ tsp salt
Instructions
  1. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it's chilled).
  2. In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt. Cook, over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil.
  3. Remove from heat. Pour the mixture into the loaf pan.
  4. Firmly pack the mixture down and refrigerate for at least two hours.
  5. Using the parchment paper hanging, remove from the pan and cut into bars.

 

(These yummy coconut bars were inspired by this recipe.)

crack-coconut-bars-recipe

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Thai Pineapple Fried Rice

pineapple-fried-rice-recipe

These days, with a little baby at home, I tend to choose simple and quick recipes to prepare (my pots could tell you some really long stories about ‘one pot recipes’
🙂 ).

This Thai Pineapple Fried Rice fits the bill just perfectly. It is ready in less then 30 minutes, it is flavorful, healthy and offers just the right hint of warmth from chili.

Not only it is great to serve for lunch or dinner, it could actually make a lovely and hearty breakfast too.

Here’s how it’s all done…

 
 

pineapple-fried-rice-recipe

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).

 
 

pineapple-fried-rice-recipe

Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions.

 
 

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Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

 
 

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Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.

 
 

pineapple-fried-rice-recipe

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

 
 

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Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste.

 
 

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Squeeze the juice of 1/4 of a lemon over the dish and stir to combine. Season to taste with salt.

Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.

Enjoy!

With love,
Petra

 
 

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Pineapple Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1½ cups chopped fresh or canned pineapple
  • 1 large red bell pepper, diced
  • ½ bunch green onions, green and white parts, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 2 cups cooked and chilled brown rice (I have used natural brown rice)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha or chili garlic sauce
  • juice of ¼ lemon
  • salt to taste
  • handful fresh parsley leaves, chopped, for garnishing
Instructions
  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).
  2. Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions. Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste. Squeeze the juice of ¼ of a lemon over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.
  5. Enjoy!

 

This recipe was inspired by cookieandkate.com.

thai-pineapple-fried-rice

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Colorful Flower-Shaped Pavlovas (Meringue Flowers)

colorful-flower-pavlovas-recipe

Have you noticed?

Spring has finally arrived!

And I mean, FINALLY!!!

Actually, spring is my moooost favorite season of them all (which I always remember to note here on this little site of mine, year after year, I am sure). Enough with the winter, let’s watch the nature wake up and listen to the birds singing.

When I was thinking about what recipe to make to celebrate this amazing season, an image of flowers kept appearing in my mind. Happy flowers. Colorful flowers. MERINGUE FLOWERS!

This recipe is a fun twist on the traditional Pavlova, offering the most wonderful meringue topped with whipped cream and garnished with various pieces of fruits and candy. Truly yummy they are, these flowers.

So let the spring celebration party begin! 🙂

 
 

colorful-flower-pavlovas-recipe

To make your flower meringues, first trace and cut out a 6-petal flower template being about 4 3/4 inches (12 cm) wide.

 
 

colorful-flower-pavlovas-recipe

Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1 1/2-inch – 3.5 cm space between the flowers).

 
 

colorful-flower-pavlovas-recipe

Then cover the parchment paper with another sheet of parchment of the same size – you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.

 
 

colorful-flower-pavlovas-recipe

Preheat the oven to 250 °F (120 °C).

Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.

 
 

colorful-flower-pavlovas-recipe

If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half.

 
 

colorful-flower-pavlovas-recipe

Add the desired color in each half (I used red and yellow)…

 
 

colorful-flower-pavlovas-recipe

…and gently mix to combine.

 
 

colorful-flower-pavlovas-recipe

Food dyes differ in their ‘strength’, so begin with a little and keep adding more until you reach the desired color shade.

 
 

colorful-flower-pavlovas-recipe

Here’s the yellow mixture in the making.

 
 

colorful-flower-pavlovas-recipe

Aaaand done.

 
 

colorful-flower-pavlovas-recipe

Fit a piping bag with a star-shaped tip (although a round one could work nice too).

 
 

colorful-flower-pavlovas-recipe

Then fill the piping bag with the mixture.

 
 

colorful-flower-pavlovas-recipe

And, pipe the flowers in two layers, following the traced lines.

 
 

colorful-flower-pavlovas-recipe

Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.

Some cracks might appear in the meringue, but that’s perfectly okay because that is the stage when we can start calling our flowers rustic! Haha!

 
 

colorful-flower-pavlovas-recipe

To make the flower centers, whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine).

 
 

colorful-flower-pavlovas-recipe

Finally, use fruit, candy, nonpareils and/or sprinkles to garnish the flower centers.

 
 

colorful-flower-pavlovas-recipe

I enjoyed this part very much.

 
 

colorful-flower-pavlovas-recipe

And here they are, in all their bejeweled beauty. 🙂

 
 

colorful-flower-pavlovas-recipe

Mmm, this looks tempting, don’t you think?

 
 

colorful-flower-pavlovas-recipe

A lovely dessert to welcome the spring indeed.

 
 

colorful-flower-pavlovas-recipe

Cuteness overload, if I may say so myself. 🙂

 
 

colorful-flower-pavlovas-recipe

And don’t you be afraid to dig in, my friends.

 
 

colorful-flower-pavlovas-recipe

Because this dessert tastes just melt-in-your-mouth fantastic.

Enjoy!

And Happy Easter!!!

With lots of love,
Petra

 

5.0 from 1 reviews
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Colorful Flower-Shaped Pavlovas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 flower cookies
 
Ingredients
  • FOR MERINGUE FLOWERS:
  • 6 egg whites (medium eggs)
  • 3 cups (330 grams) confectioners sugar
  • 1 tsp vinegar
  • 3 tsp cornstarch
  • food coloring (I used red and yellow)
  • FOR FLOWER CENTERS:
  • 1 cup (240 ml) whipping cream
  • 1 tbsp confectioners sugar
  • fruit and/or candy for garnish
Instructions
  1. Trace and cut out a 6-petal flower template being about 4¾ inches (12 cm) wide. Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1½-inch - 3.5 cm space between the flowers). Then cover the parchment paper with another sheet of parchment of the same size - you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
  2. Preheat the oven to 250 °F (120 °C).
  3. Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
  4. If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half. Add the desired color in each half (I used red and yellow) and gently mix to combine. Food colorings differ in their 'strength', so begin with a little and keep adding more until you reach the desired color shade.
  5. Fit a piping bag with a star-shaped tip (although a round one could work nice too). Then fill the piping bag with the egg white mixture and pipe the flowers (making two layers), following the traced lines. Keep the remaining egg white mixture in the fridge until needed.
  6. Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
  7. Whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine). Finally garnish with fruit and/or candy.
  8. Repeat with the remaining egg white mixture.
  9. Enjoy!

 

(This recipe was inspired by Dr.Oetker.)

colorful-flower-pavlovas-recipe

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