sundried tomato and goat cheese pasta

Ingredients:

3 cups penne pasta
100 g plain goat cheese
1/2 cup sundried tomatoes (slivered)
1 chicken breast
1 tsp garlic (minced)
olive oil
1/4 cup fresh parsley (chopped)
rosemary
1/4 tsp cinnamon
***
1. Rub olive oil on both sides of the chicken breast, and a sprinkle of rosemary before grilling the chicken. While the chicken is cooking, pour the pasta into a pot of boiling water, and cook until soft but firm.
2. In a pan, add some olive oil, and then the sundried tomatoes and garlic. While stirring, cook for about 2 mins, then set it aside.
3. Once the pasta is done, drain the water out. Dump pasta into a large bowl, and add most of the goat cheese, leaving a small amount for a final garnish. The heat from the pasta should melt it, so stir in the cheese well. Add enough olive oil to lightly coat the pasta.
4. Add the sundried tomatoes, garlic, and the fresh parsley. Mix. Add the cinnamon, and mix well.
5. Cut up the cooked chicken breast into slices, and add to the pasta.
6. Crumble some goat cheese on top, and serve! Serves approx. 4-5.

Note: This was a first-time creation of mine, and I added a little too much cinnamon in. You want enough to add some sweetness without being able to recognize the taste. In this recipe, I tried to guess the amount of cinnamon that would have actually been needed. When I make it again, I'll tinker with the measurements and edit this recipe, but the measurements provided should be fine.

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mushroom and tomato omelette

This morning, my housemates and I decided to cook a huge brunch for each other. I decided to serve omelettes.

Ingredients:

2 eggs

a handful of chopped tomatoes

a handful of chopped mushrooms

mozzarella cheese (shredded)

feta cheese (crumbled)

rosemary

***

1. Crack the eggs in a bowl, and add a splash of water (makes the omelette fluffier). Beat. Turn on the stove, and heat some oil in a pan.

2. Once the oil is hot, add the mushrooms and tomatoes. Cook for about 30 seconds, and add the eggs.

3. After cooking the bottom, without burning it, flip and add the cheese and rosemary on one side. Fold the omelette in half and continue cooking until cheese is melted.

4. Slide onto plate, and add a sprig of parsley for decoration. Serves 1.

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