500g pennette or your favourite short pasta

extra-virgin olive oil

10 slices pancetta

4 eschalots, finely sliced

4 large cloves garlic, finely sliced

3 handfuls baby spinach

salt flakes

freshly ground black pepper

100ml dry white wine

250g smoked trout, flaked in large pieces

200g creme fraiche

2 handfuls parsley leaves, torn

1/2 a lemon

1 tsp dried chilli flakes


1. Before you start cooking, make sure that all your prep is done and to hand, as this pasta will come together very quickly.

2. Cook the pasta in plenty of salted water until it is al dente. Don’t discard the pasta cooking water.

3. While the pasta cooks, heat a splash of olive oil in a large frying pan over medium heat. Add the pancetta and cook until crisp. Remove from the pan and set aside.

4. Add the sliced eschalots and garlic and cook over a medium heat until they pick up some colour. Add the spinach, fry until wilted, season. Add the wine, bring to the boil and bubble for one minute. Take off the heat.

5. Add the chunks of trout, creme fraiche and about 60 millilitres of the pasta cooking water. Stir through gently, being careful not to break up the trout.

6. Quickly drain the pasta, add to the pan and place back over the heat. Add the parsley and toss through gently, keeping the trout in large pieces. Squeeze over the lemon, splash in a little oil, season with salt and pepper and toss through. Serve with the crisp pancetta pieces on top and a sprinkling of dried chilli flakes.


When cooking pasta, it is always important to generously salt the water. If you don’t, it can taste flat and you can never get the same result seasoning after it’s cooked.

The key to this recipe is to work speedily, you really don’t want to cook out the sauce, just bring it together so that it coats and dresses the pasta. The fraiche will gently melt and the warm pennette will take up the sauce.

Replace the spinach with baby broccoli if you feel like it.


As I’ve been experimenting in the kitchen, I’ve found that chia pudding is kind of a revelation. This stuff… it’s a cinch to make, it’s super customizable to your tastes, it’s really good for you, and it’s way tastier than I could’ve ever expected. Read more…

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• a small bunch of radishes
• 1 red onion
• ½ a Chinese cabbage
• a small bunch of fresh coriander
• 1 fresh red chilli
• 1 fresh green chilli
• a 2cm piece of fresh ginger
• 2 limes
• sesame oil

Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl. Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz. Peel and crush in the ginger, then tip into the bowl.

Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go. 


Oat, Yogurt and Fruit Parfait

source: prettybalanced