One of my most beloved bloggers called SideView, post a theme very weekend, to inspire bloggers to blog over the weekend. The latest theme is Colours!
I cannot even begin to imagine what my life would be without colour!! I just love to see how the Western Cape turns from grey to green after the first winter rains! The same goes for the Highveld after the first summer rains!
I have taken so many photos of sunsets and every time I see another colourful one, I think it is better than the last!
Seeing a yellow sunflower or almost any yellow flower always instantly lifts my mood, it does not matter how miserable I was feeling.
I feel so privileged to stay in Cape Town and to see Table Mountain every day in different hues of colour! I cannot even begin to describe the colours of the ocean, which will sometimes be grey, and then turquoise or aqua green and the next moment it would be sluggish brown. The next day it might be crystal blue!
I think much of my enjoyment of food is also linked to colour, whether it is the colour of the food itself or the way it is presented on a colourful plate or table cloth!
Since spring has sprung in Cape Town we have been eaten a lot of meat and fish, because hubs soooo enjoys braaing, so tonight I have made something without meat and very summery.
This dish is very quick to prepare and only needs a few ingredients!
- 500g fettuccine
- 45ml butter
- 300g mixed mushrooms of your choice, cleaned
- 2 cloves of garlic, minced
- 2 chopped red peppers, roasted and peeled
- 10ml fresh parsley, chopped
- 10ml fresh oregano, chopped
- Juice and zest of a lemon
- Cook the fettuccine according to packet instructions until al dente.
- Heat the butter in a large frying pan until melted and fry the mushrooms on low heat for 5 minutes until slightly browned.
- Add the minced garlic and fry on low for another minute.
- Add the red peppers, parsley, oregano and lemon zest and heat through.
- Mix with the cooked fettuccine and drizzle with the lemon juice.
- Serve immediately.