Over the weekend I was pondering about what this blog means to me.
It all started out as a hobby a few years ago and it still is, but these days it has turned into a proper addiction!
As soon as I drop the children at school in the morning I head straight to the kitchen to create a new recipe and then I log on to the internet. As I cook I go back and forwards to check the blog, cooking and taking photos at the same time and before you know it it is already school pick up time! Photography is something I have taken an interest too and I am enrolling on a course in January. I am hoping this will help to improve my photography.
Blogging can take over your life as there is so much to learn, it is never ending really: from cooking to photography, food styling and social media you never stop learning and that's why I believe it can be so addictive. You also meet new people like yourself and that's a great side of having a blog.
The downside is that you end up spending hours in the kitchen with greasy hands, doing lots of washing up and that can be exhausting. Sometimes it can be quite isolating too but then you make up for it when you get invited to fun foodie events.
So blogging will still be on the agenda for quite some time for me!
I made this pasta dish today for lunch. A creamy pumpkin and Parma ham pasta flavored with rosemary. It really is a delicious dish, the rosemary gives a fantastic aroma to the pumpkin which is almost addictive. If you prefer you can use bacon, smoked ham or speck instead of Parma ham.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
Bring some salty water to the boil for the pasta.
Cut the pumpkin into cubes and set aside. Fry the crushed garlic cloves for a minute with 2 tbsp of olive oil, remove the garlic and add the pumpkin.
Chop finely the rosemary and add it to the pan with a pinch of salt and a grind of pepper. You don't need to add too much salt as the ham usually is quite salty anyway. Cook until soft adding a few tbsp of hot water from time to time to cook the pumpkin. Add a dash of white wine and let it evaporate.
When the pumpkin is cooked, whiz half of it and reduce it into a puree then set aside. Chop the ham and add it to the rest of the cooked pumpkin cubes. Cook for a couple of minutes.
Whilst I was waiting for the pumpkin to cook I opened this gorgeous bottle of red Chianti. I saw it in a shop and could not resist it. It reminds me of the bottles my grandad used to store in his cellar!
Add the pumpkin cream to the pan and mix well. If the sauce becomes too dry, add another couple of tbsp of hot water.
Cook the pasta al dente, drain and add it to the pan with the sauce and 2 tbsp of Parmesan cheese.
Stir for a minute over high heat and serve with some extra Parmesan cheese on top.