Lesson number 1 learnt. Tick.

Recipe # 35 and 36. Last Night we had Creamy Bacon and Mushroom Sauce served over hot pasta and Mediterranean Chopped Salad.

Crème Fraiche. The dictionary meaning should be 'Devouring Delicious-ness'... although you do pay for the DD.

First I deseeded and chopped the (home grown) chilli, then the bacon and mushrooms. I heated the oil in a pan and forgot about it until it started smoking.

I added the bacon and gave the kitchen a oil shower of oil and bacon fat.... mmm mum loves me :) While the bacon was frying I had put the water on to start boiling for the hot pasta. I started chopping the Mediterranean Chopped Salad. Again I started with a home grown chilli which I deseeded and chopped along with tomatoes, onion, olives, lettuce and some wilted home grown basil. I made the dressing in a jar and DID NOT pour it over the salad yet as I have learnt my lesson with 'Soggy Salad'.


I added the tube pasta to the water and put the timer on so I wouldn't forget about it like I had forgotten about the oil. Next the mushrooms, chilli and fresh thyme was added to the now crispy bacon. Stirred until the mushrooms were coated in the bacon juices and then 4 tablespoons of Devouring Delicious Crème fraiche was added till bubbling.


Pasta is done and drained and poured into the pan of bubbling creamy bacon stirred through and seasoned with salt and pepper. Served straight away and sprinkled with some parmesan cheese.

Pasta and crème fraiche... Do I need to say anymore??


Salad was nice but the wilted basil made it bitter. Will leave it out or add fresh oregano next time.