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One Pot Pasta, just because it's easier and I don't need to clean up a lot. I like my pasta al dente but if you prefer tender pasta then add more water into the pot. It's good with mushroom, sausage, bacon, or even corn. Add the cream and cheese on last minute, and fresh herbs, but if using dried herbs then you want to put it along with the milk so it will release more flavor. Ingredients: 150 ml water, or more if you prefer tender pasta 200 ml milk 100 gr pasta, I used spaghetti -11 1-2 cloves garlic, minced 70 gr sweet corn 2 strips bacon, you can use sausage, smoked beef or beef bacon 2 tbsp fresh herbs, chopped, I used basil and parsley (or 1 tsp dried herbs) 80 ml cooking cream 40 gr cheese (sharp cheddar or parmesan or any of your favorite) salt and pepper to taste 1/4 tsp mushroom bouillon or chicken powder 2 tbsp cooking oil Directions : watch the video Find me on: Youtube  and  Instagram   @heytheresia  for daily food and travel updates

A simple and very popular pasta dish, Creamy Mushroom Pasta. Champignon mushroom is the most common, but you can add any mushroom of your choice such as shiitake, shimeji, oyster mushroom, and more. Sometimes, I add bacon, ham, or smoked beef, also some cheese. The most important part is to brown the mushroom before adding the other ingredients. For this recipe I used shiitake which has specific and stronger aroma because I did not put bacon (usually with only champignon). To enhance the flavor, drizzle some truffle oil once it's done, yesss I think I love anything with truffle.  For the pasta, you can use any from short to long pasta, I prefer long pasta. Do not overcook your pasta, follow the directions on the packaging, and drain 1-2 minutes earlier. Personally I like to cook my pasta with the sauce on stove for one to couple minutes, some people prefer to toss the pasta in a pot. Anyway don't rinse your pasta, and always keep some of the pasta water to lighten your sauce (i

It's located at the lobby level of The Ritz Carlton Mega Kuningan , it's not an Italian restaurant but they have more to offer, from mouth-watering appetizers to sweet delightful desserts. To describe Lobo Restaurant , a contemporary fine dining, with luxurious interior, genial service, and of course good food. This May, a new Chef de Cuisine from a Michelin Star Restaurant in Bordeaux, France named Chef Jan Scwittalla will be part of Lobo Restaurant. Yes, he's German, and I personally very curious about what will he do, probably French dishes or with a twist of German cuisine. Anyway, I've heard that Lobo is famous for its Steak selection but last week I got a chance to savor some other dishes from the menu, shall we start with the welcome bread? I chose chewy pretzel over soft bread just because it's pretzel. Pretzel Next, Hokkaido Scallop with Parmesan Crumble,  sautéed  b ok choy, passion fruit, and orange. Sometimes, it's not always about the cooking metho

There are so many ways to cook pasta. Personally I like to keep it simple such as aglio olio , light but somehow comforting. Though pesto is always on the first place. Cheese is also a great ingredient to combine with pasta, this was my first attempt with ricotta as usually I stick with parmesan, cheddar, and mozzarella. It's probably sounds weird but I added some romaine into the pasta, last minute, it was actually quite nice.  Ingredients : 2 portion pasta of your choice 2-3 slices bacon or smoked beef 1/4 cup milk or pasta water as needed 4 tbsp ricotta cheese 2-3 tbsp olive oil (you may not need it if you're using bacon) 2 cloves garlic minced 1 cup romaine lettuce  salt and pepper to taste Directions : Cook the pasta by following the instructions on the packaging, drain the pasta 2 minutes earlier On a pan, cook the bacon/smoked beef, add in garlic Add ricotta cheese, pour the milk, and season with some salt and pepper Add the pasta into the sauce, stir until combined, add

Pasta is Italian but Macaroni 'n Cheese is American. Cheese sauce made from roux, sharp cheddar cheese, sometimes grated nutmeg included. Some people also like to add dried herbs such as oregano or thyme, to me garlic works really good so instead of adding some herbs, you may want to try garlic. Bread crumbs is just lovely to be put on top of the mac n cheese, it gives crunchy texture. Well, I'm out of bread crumbs at that time, replaced it with grated dry pita bread, yes it works!  Ingredients : 250 gr dry macaroni, cooked by following the package instruction 2 tbsp butter 2 tbsp flour 2 cups milk 2 cups red cheddar cheese couple cloves of garlic, grated panko bread crumbs bacon or beef bacon / smoked beef, sliced grated nutmeg (optional) salt and pepper to taste Directions : In a sauce pan, melt the butter, saute the garlic and bacon (if you're using) Add flour, mix well, pour the milk slowly to prevent lumpy sauce Add the cheese and seasoning Mix the cheese sauce and co

A very simple, the easiest pasta dish yet comforting, it's Aglio Olio pasta. Oil based pasta that basically consists of oil, garlic, salt and pepper, hot pepper flakes, and pasta of your choice. Long pasta is the most common for aglio olio , such as spaghetti and capellini . Thinly sliced garlic is the characteristic, do not chop, because it's what Italian do for aglio olio . I've made it few times, not often, when eating out, I tried many from different places. A curiosity of me that how come few certain restaurants can make super fragrant and garlicky aglio olio pasta. Tried few different ways, adding massive amount of garlic, using very low heat, but no, it's not there yet. Until last week, OK this may not authentic but turned out quite nice, added some garlic infused oil instead of only using regular olive oil. You can get it in larger supermarket or perhaps you want to make your own at home? I found the recipe by Martha Stewart about how to make garlic oil . Anot

AW Kitchen by Akira Watanabe - Jakarta: First Anniversary Dinner First is always special. This week, I attended a dinner fete celebrating one year old AW Kitchen   by Akira Watanabe , Plaza Senayan. To survive, it's not easy, new restaurants keep coming up all year long at least few in a month. But they made it, perhaps because Italian food that fit to everyone's tongue or is it Japanese ingredients that likely accepted by most of us?  Antipasto - Gazpacho Shrimp Pinchos, Caponata Canape, Yellow Tail and Salmon Carpaccio . Great combination to start dinner, every part of this dish was just appetizing, fresh shot of gazpacho succeed tantalized my taste bud. Though I'm not a fan of raw fish but tuna and salmon carpaccio were the prime increasing my appetite. Primi Pasta - Cold Capellini with Salmon, Capers and Lemon Sauce  it was like Japanese buckwheat noodle, cold soba but in different way. Thin capellini pasta coated with chilled basil pesto sauce, tiny diced salmon on