Peruvian Tallarines Verdes with Steak

This is a famous Peruvian recipe that was on my list of Peruvian dishes to make. The sauce for the fettucine is a revisited Italian pesto recipe. The steak that goes on top is marinated with cumin, mustard, and some wine vinegar. It was a truly fulfilling lunch with very evident flavors: the basil and the marinated meat.

tallarinasverdes

This recipe will serve two.

For the pesto sauce:

- 1 cup evaporated milk
- 1/4 cup fresh cheese
- 1/8 cup olive oil
- 2 Tbsp grated fresh Parmesan cheese
- 2 bunches of fresh basil
- 2 handfuls of spinach leaves
- Salt, pepper

Blend everything is a blender. Add cold water if you need to thin it out.

For the steak marinade:

- 2 Tbsp olive oil
- 1/2 tsp cumin
- 1 Tbsp Dijon mustard
- 1/2 Tbsp red wine vinegar
- Salt, pepper

I marinated the meat for 30 minutes before grilling them in a hot skillet.

To prepare the fettucine, cook the pasta according to packet instructions. Drain when it’s cooked and mix it the pesto sauce.

To serve, placed the grilled steak on top of the pasta (just like in the photo) and you’ll have yourself a delicious nutritious meal.

 

 

Strawberry Frozen Yogurt Milkshake

Spring has been officially announced, the signs are everywhere, you just can’t miss it. The clear streets, the numbers of people with kids and dogs on the streets, music coming out cars, bars with terraces ..  you name it.

Just like everybody else, I celebrate the arrival of spring my own way: I have set my bicycle free from the confinement of the attic, I keep the door to my apartment open in the morning while I have breakfast, I go out for longer walks, I smile more often, and I make frozen yogurt milkshakes!

This spring’s inaugural milkshake is a strawberry one, very refreshing, not too thick, not too sweet, just the perfect mix of flavors.

strawberry-frozen-yogurt-milkshake

To make 3 glasses of milkshake, you need 1 cup of milk, 1 cup of vanilla frozen yogurt, 1 cup of strawberries (I used frozen), and 1 Tbsp of sugar. And a blender of course. It’s easy to remember: 1 of each ingredient.

 

Cafe Hopping

I was reminded today of why I like Montreal, why I feel good here, why I feel welcomed, and most importantly, why I feel I belong.

While cafe hopping over several consecutive weekends, I stumbled upon this cute scene. imageI was browsing the world on my tablet, sipping my latte, when three girls come into the cafe, sit on the floor, form a triangle, and start playing Bananagrams. They were not having any coffee or tea. What happened next was even more charming; the lady of the cafe offered them free loukoum.

Bon weekend tout le monde!

Linguine alla Bolognese

allabolognese

Spaghetti, linguine, penne… it really doesn’t matter as long as you got the sauce right. I used linguine because for some reason I prefer how it wraps around the sauce,  but feel free to use spaghtetti.

Linguine alla bolognese (for 4)

- 1 packet of linguine pasta, cooked in salted water according to instructions
- 300 g minced beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- Olive oil
- Salt, pepper
- 650 ml tomato sauce in a bottle (passata di pomodoro)
- 1 tsp white sugar
- 1 Tbsp of soy sauce
- 1 Tbsp of grated parmesan cheese

Method

1. Heat a generous amount of olive oil in a deep sauce pan. Add the onion, carrot and celery and cook until they are soft. Add the minced beef, season with salt and pepper, and cook until well done.
2. Add the rest of the ingredients except the cheese. Bring to boil. Lower heat to medium/low and let it cook until the sauce reaches the consistency you want: neither too thick nor too watery. Just before turning off the heat, add the cheese and give it a good stir.
3. Pour the sauce into the pot of the cooked drained pasta, give everything a good mix, make sure the sauce envelopes everything, and serve with extra grated parmesan cheese.