Today, my heart split in two. Since moving to Gordons Bay in 2001 I have never once considered Johannesburg as being far away. We live in an instant society – we can pick up a telephone, and speak to someone straight away, or use skype and actually see them. We can IM, SMS, BBM or whatsapp someone and they will get the message straight away. But, despite this, Johannesburg is still 4 hours away and the cost of an airplane ticket. I would not begrudge the expense to go up to Johannesburg but the timing is not right for me. Part of me wishes I could split in 2 and be in Johannesburg right now, while still being here in Gordons Bay where I too am needed. This hurts and tugs and pulls me in all sorts of directions. My virtual hugs, and Ethernet love will have to suffice for now.
Often during the week, pasta dishes are created as a way of using what is in my fridge. The food is made with love which is what counts. When I opened my fridge for inspiration I saw a whole head of broccoli that I had purchased from a farmer’s market. This sounded like the perfect place to start supper.
- 200g farfalline
- 1 head broccoli florets
- 15mls olive oil
- 100g mushrooms, sliced
- 250g creamed cottage cheese
- 1 egg, lightly beaten
- 100g cheddar cheese, grated
- 5mls Dijon mustard
- salt to seasoning
- cherry tomatoes for garnishing
- Parmesan cheese for garnishing
- preheat the oven to 180° Celsius
- cook the pasta and at the same time, steam your broccoli until just cooked
- heat the olive oil in a frying pan and sauté the mushrooms until soft
- mix together the cream cheese, the egg, the cheddar cheese and the mustard
- season the pasta
- chop the broccoli and add this to the cheese mixture with the pasta and the mushrooms
- spoon into oven proof dishes
- add some whole cherry tomatoes and grate over some Parmesan
- bake for 20 minutes
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