Food

Thanks to my part time position, time is free to cook, and I love nothing more than cooking sweet delights. But tonight, dinner called for mushroom, lemon & tarragon tagliatelle... YUM! And it's easy to make too. Heat 2tbs olive oil and 30g unsalted butter in a large saucepan over medium-low heat. Add a clove of thinly sliced garlic and cook for one minute, stirring until softened slightly. Add 800g sliced flat mushrooms, 1/2 cup white wine, and 1tbs chopped tarragon, then season with salt and pepper. Simmer for 2 minutes or until the wine has reduced by half. Cover and simmer a further 10-12 minutes, stirring occasionally, until the mushrooms are tender. Meanwhile, cook the pasta in a large pan of boiling salted water. Drain, then return the pasta to the pan and toss with the mushroom mixture and any cooking liquid. Add the zest and juice of 1 lemon and 30g unsalted butter. Now I can't have cheese as I'm lactose intolerant, but if you're making it for yourself and everyone else, fold through 2/3 cup grated parmesan and serve immediately, garnished with tarragon leaves. I'll include more yummy lactose free recipes in the future, I've found the most delicious dairy free choc chip cookie recipe, and even if you're not lactose intolerant, it tastes great!! Bon apetit.