Creamy Mussel Tagliatelle


I keep thinking about all the delicious food we had during our last vacation in Croatia. My favorite was the mussel pasta I had in Zadar, it was such a simple dish but the flavors were to die for! Now I have no idea how they could make such a tasty simple dish… I serious wish I knew. So I decided to go with my own version of mussel pasta. Even though it just was not the same as the one I keep dreaming about, it was still very tasty.

This recipe serves 2.


1kg mussels, washed and debearded*

250g tagliatelle pasta

2 cloves of garlic, minced

1 large shallot, finely chopped

1 bird’s eye pepper, deseeded and thinly sliced

2 tablespoons parsley, finely chopped

½ lime, juiced

1 cup dry white wine

1 cup heavy cream

2 tablespoons olive oil

½ teaspoon curry powder

Salt, to taste

Pepper, to taste

Good quality E.V. olive oil for serving

*While cleaning and debearding, discard any mussels that are broken or wont clamp shut when you tap them.

In a large pot, heat the olive oil over medium heat and add the shallot. Cook until translucent and add the garlic; continue cooking for another 30 seconds until fragrant. Now add the curry powder, wine and heavy cream and bring to a simmer.

Add the mussels to the pot, stir and cover with a lid. Cook the mussels until all are opened, about 5 minutes. Using a slotted spoon remove the mussels and set aside; discard any mussels that are still closed. Allow the sauce to continue cooking for about 15-20 minutes, until reduced and thickened.

Bring a pot of water to a boil and cook the pasta according to the instructions.

Meanwhile, remove half of the mussels from the shells and keep the other half intact; discard all the empty shells.

Now add the parsley and lime juice to your sauce, taste and season with salt and pepper. Toss the pasta through the sauce and add the mussels, stirring for 30 seconds to warm up. Divide the pasta among two plates, top with the chili slices and drizzle with some good quality olive oil. Enjoy!




Balsamic Pasta with Fresh Figs

Pasta with Balsamic Sausage and Fresh Figs

Pasta, balsamic vinegar, Italian sausages and fresh figs…. Match made in heaven! This dish is yum, and you will be begging for more, trust me I did. I know this recipe says it serves 3, and it does, but don’t mind me if I eat for 1.5 or 2 persons.

I used tortellini with walnut filling, but if you prefer, goat cheese filling or pappardelle pasta are great substitutes.

This recipe serves 2.


4 fresh figs

1 large red onion

¼ cup basil leaves, chopped (plus extra for serving)

3 Italian sausages, casings removed

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon olive oil

500g tortellini with walnut filling

2 tablespoons pasta water (optional)


Bring a pot of water to a boil and cook the pasta according to the instructions.

Roughly chop the red onions and 3 figs; slice the remaining fig and set aside. Heat the olive oil in a large pan or skillet over medium/high heat and add the onions and sausages (don’t forget to remove the casings); use the back of a wooden spoon to break down the sausages. When fully cooked, after about 5 minutes, add the chopped figs and lower the heat to medium. Stir and cook for another 5 minutes to combine the flavors. Now pour in the balsamic vinegar and honey and continue cooking for 3 minutes. Now you can add the pasta water if you want. Lastly add the chopped basil leaves, stir and turn off the heat. Gently toss the tortellini in the sausage and fig mixture to coat the pasta. Divide among the plates and top with extra basil leaves and the sliced fig. Enjoy!


Red Curry Sweet Potato Noodles

Red Curry Sweet Potato Noodles with Roasted Pork Tenderloin

Red curry is one of my favorites from the Asian kitchen. Most of you are probably used to eating this with white rice, but today I went for a type of stir fry. Using my spiralizer, I made sweet potato noodles (for the first time) and tossed it through an easy red curry sauce. I fell in love and let me warn you, you will probably too.

This recipe serves 2.


3 sweet potatoes, peeled

4 cups spinach

1 shallot, chopped

2 garlic cloves, minced

1 ½ tablespoons red curry paste

150ml coconut milk

½ lime, juiced

½ teaspoon brown sugar

1 tablespoon olive oil

For the pork:

1 pork tenderloin

½ teaspoon Cajun seasoning

½ teaspoon coriander powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

1 tablespoon olive oil


1 birds eye chili, thinly sliced

2 tablespoon roasted peanuts

Coriander, chopped



Preheat the oven to 200C. In a small bowl mix all the dry ingredients for the pork tenderloin. Sprinkle the seasoning over the tenderloin and rub over both sides. Heat the olive oil in a large pan over medium-high heat. Add the pork tenderloin and sear the meat on all sides for about 8 minutes. Transfer the meat to an oven dish and roast the tenderloin for 10-15 minutes, depending on the size. When the meat is cooked, allow it to rest under a piece of aluminum foil for at least 5 minutes.

While the meat is roasting, cut the sweet potatoes into thin noodles; I used a spiralizer.

In the pan used for the tenderloin, heat the olive oil over medium heat and add the shallot. Cook until translucent and stir in the garlic for about 30 seconds. Now add the red curry paste and sugar and cook for another 30 seconds. Pour in the coconut milk and mix until the red curry paste has dissolved. Simmer for 5 minutes over low heat, to allow the sauce to thicken. Now add the lime juice and noodles and mix everything together. Add the spinach in batches and cook everything for 5-6 minutes or until the noodles are tender.

When ready to serve, divide the noodles among two plates, top with chili slices, peanuts and coriander. Slice the tenderloin and add to the plates. Enjoy!

Pistachio Spinach Pasta


Pistachio Spinach Pasta with Baked Salmon

Hey guys! It has been a while since I posted my last recipe so it was about time I fixed that. I really love this dish! I mean who doesn’t love salmon, spinach and lemon?! If you don’t, then shame on you! Best combination ever. I turned the spinach and lemon into a type of sauce and added Greek yogurt for a healthy creaminess. Also, the toasted pistachios added some lovely crunch which I thought worked perfectly with this dish. Hope you will enjoy it as much as I did!

This recipe serves 3.


3 salmon fillets (about 150g each)

150g spinach

100g Greek yogurt

2 tablespoons olive oil E.V. (plus extra)

Juice of ½ a lemon

40g unsalted shelled pistachios

1/8 teaspoon onion powder

1/8 teaspoon garlic powder


Black pepper

Chili Flakes

400g penne pasta

Preheat the oven to 180C and line an oven tray with parchment paper. Spread the pistachios in a single layer on the parchment paper and toast for 6 minutes until they are lightly browned. Transfer the pistachios to a chopping board and allow them to cool off.

Cook the pasta according to the instructions.

Turn the oven to 220C and place the salmon on the parchment lined oven tray. Drizzle each salmon fillet with olive oil and season with a generous amount of salt and pepper. Cook the salmon for 5-6 minutes.

Using a food processor blend the spinach with the lemon juice, onion powder and garlic powder. While the machine is still running slowly pour in the two tablespoons of olive oil; use extra olive oil if the spinach is not blended into a smooth pesto-like consistency.

When the mixture is ready, add the Greek yogurt and blend until well incorporated; taste and season with salt and pepper.

Now roughly chop the pistachios and set aside.

When the pasta is cooked, turn off the heat and drain; Return the pasta to the pot and mix it with the spinach sauce. Taste and season with extra salt and pepper if needed.

Divide the pasta among three plates; top each with some chopped pistachios, a salmon fillet and sprinkle some chili flakes. Enjoy

Kale Pesto Spaghetti


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Kale Pesto Spaghetti with a Poached Egg

A big bowl of pasta always puts a big smile on my face. It has been a while since I made a pasta dish, so it was definitely time to change that. My preference always goes out to pasta with a pesto or white sauce, my boyfriend disagrees he loves a good tomato sauce. However, since I am the one cooking I get to choose (I know a little evil), oh well he will get over it.

I enjoy experimenting with different herbs and vegetables to make a pesto, this time I decided to go for kale and walnut, which has become a favorite. Another favorite is spinach with lots of lemon juice or avocado and basil, yes I have a lot of favorites!

This recipe serves 2.


200-250g spaghetti

2 eggs

Splash of vinegar

Pinch of chili flakes

Pinch of Italian seasoning

For the pesto:

125g kale leaves, chopped

½ cup parsley

1 clove garlic, minced

¼ cup toasted walnuts, chopped

¼ cup parmesan cheese, grated

50 ml olive oil EV

½ teaspoon chili flakes

½ teaspoon lemon pepper


Cook the spaghetti according to the instructions.

Bring a pot of water with the splash of vinegar to a simmer.

For the pesto, add all the ingredients to a food processor and blend until a paste. Add additional seasoning if necessary, set aside.

Crack the eggs in separate bowls, create a mini whirlpool in the pot with simmering water and carefully drop one egg in. Let the egg cook undisturbed for 2-3 minutes and gently remove with a slotted spoon. Repeat with the second egg.

Once the pasta is cooked, drain and return to the pot, add the kale pesto. You might have leftover pesto which you could store in an airtight container for a week.

To serve, top the spaghetti with a poached egg and sprinkle with chili flakes and Italian seasoning. Enjoy!