Easter has been and gone , I watched the lunar eclipse with Shaun and Dee , it was spectacular in a clear cloudless sky.
My son Shaun turned 37 and all this in the first 7 days of April .
What`s in season ?
Apples , lemons , sweet juicy table grapes , pears ( and the wasps are loving them ) ,mandarins , figs , limes .plums , quince , rhubarb ,almonds .
Beans , beetroot , broccoli , cabbage , capsicums , carrots b, celery , chillies , cucumbers , eggplants , fennel , onions , parsnips , peas , pumpkin , zucchini .
The rains are due today and soon there will be mushrooms aplenty rising from the warm ground .
If you grow your own vegetables and fruit ...food is plentiful.
The meals are full of goodness and simple to make .
MUSHROOM PAPPARDELLE
You will need 400 gm of fresh field mushrooms for this recipe .
Make your own pasta using 3 cups of flour to 4 eggs ... otherwise purchase some good dried egg pappardelle .
Bring a large pot with water to the boil .
Saute 1 sliced onion and 2 sliced cloves of garlic in a pan with a tbs of oil .
Add 1/2 a handful of finely chopped fresh sage .
It is now time to add the pasta to the boiling water .
Clean and finely slice the mushrooms and add them to the pan with the garlic , sage and onions .
Add 1 red chilli finely sliced with seeds
1 tbs of oil .
Drain the pasta and add to the pan and toss to combine .
Season with cracked pepper .
Top with grated parmesan and a scant scatter of torn sage leaves .
Serve in warmed bowls .
My son Shaun turned 37 and all this in the first 7 days of April .
What`s in season ?
Apples , lemons , sweet juicy table grapes , pears ( and the wasps are loving them ) ,mandarins , figs , limes .plums , quince , rhubarb ,almonds .
Beans , beetroot , broccoli , cabbage , capsicums , carrots b, celery , chillies , cucumbers , eggplants , fennel , onions , parsnips , peas , pumpkin , zucchini .
The rains are due today and soon there will be mushrooms aplenty rising from the warm ground .
If you grow your own vegetables and fruit ...food is plentiful.
The meals are full of goodness and simple to make .
MUSHROOM PAPPARDELLE
You will need 400 gm of fresh field mushrooms for this recipe .
Make your own pasta using 3 cups of flour to 4 eggs ... otherwise purchase some good dried egg pappardelle .
Bring a large pot with water to the boil .
Saute 1 sliced onion and 2 sliced cloves of garlic in a pan with a tbs of oil .
Add 1/2 a handful of finely chopped fresh sage .
It is now time to add the pasta to the boiling water .
Clean and finely slice the mushrooms and add them to the pan with the garlic , sage and onions .
Add 1 red chilli finely sliced with seeds
1 tbs of oil .
Drain the pasta and add to the pan and toss to combine .
Season with cracked pepper .
Top with grated parmesan and a scant scatter of torn sage leaves .
Serve in warmed bowls .
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