I said in my last post that I would tell you about the pasta I made. Pasta can sometimes be tricky to get right. You will recall my Kitchen Disasters post when I told you about my triumph as well as the tragedy? Well this one, I am very pleased to say was glorious.

I had a piece of quality Scotch rib-eye and wanted to do something different with it. Pete and I have gotten used to sharing a steak and rarely have one each these days. So having a scan of the fridge I spotted some lovely mushrooms and thoughts of Stroganoff came to mind. Only thing I needed was cream but luckily we have a corner shop. “Darling!”.

Ok so saute those onions in my trusted Le Creuset; teaspoon of flour; rosemary; splash of sherry; wee bit of red wine left in that bottle – in it goes; ah here comes the cream. “Thank you Darling”. Mushrooms in. Some spinach left in that bag – pile it in.

Meanwhile steak has had a roasting on the griddle and is resting nicely awaiting slicing.

Tagliatelle pasta is boiling.

Pile in the steak to the Le Creuset and the pasta. No matter how careful a tumbling operation I attempt in coating the pasta in Le Creuset – always a mess everywhere.

Oh what a delightful plate of food.