Last Saturday was a cooking day. The kids were up and raring to go at 6.30am! Be still my heart. So I dragged myself out of bed and felt my way downstairs, while the two of them just about flew down. For breakfast, it had to be something easy, because my brain could not process anything with more than two ingredients. If I can make this seaweed and mascarpone pasta spirals half asleep, anyone can.
Boil pasta per instructions on the pack. In the water, add some wakame seaweed. Once cooked, drain seaweed and pasta and set aside. Saute minced garlic in olive oil until fragrant and add pasta and seaweed. Stir for a couple of minutes. Add about a cup of mascarpone cheese and mix thoroughly. Remove from heat. Garnish with black sesame seeds and serve. Mascarpone makes a nice change from the usual cheddar and cream cheese I use.
In the afternoon, while the girls are napping, I made my two-bean dip, but this time I substituted the heavy cream with mascarpone cheese (guess who has a lot of mascarpone cheese in the fridge). This is for my nephew's birthday party.
This is similar to my bean dip recipe, with slight modifications. This one uses equal portions of mascarpone cheese, chickpeas and cannellini beans. Add two cloves of garlic, a pinch of spring onion and half a teaspoon of salt to the beans. Process in a blender until smooth. Add water while processing as the beans can get quite compact. Once smooth, remove and set aside. Fold in mascarpone cheese and mix well. Chill in the fridge overnight. While that's chilling, I drop three bay leaves into a cup of extra virgin olive oil for a little bay leaf infusion. I leave that overnight as well. Before serving, remove dip from fridge, make a hole in the middle with a fork and drizzle liberally with the bay leave infused olive oil. Sprinkle with sesame seeds and serve with chips, pita, or anything else you fancy.