Cheriann n Conran with Carbonara!

Spaghetti Carbonara

Who can wait to gobble down the homemade creamy carbonara…

8 ranches of bacon

4 eggs, beaten
50g parmesan, grated

300ml heavy cream

500g spaghetti

sea salt and pepper

• Cut bacon in strips. Pan-fry in hot pan until crisp and lightly browned. Set aside bacon on paper towel and reserve the pan.
• Mix beaten eggs with parmesan and cream then incorporate the bacons.
• Cook the spaghetti to a large pan of boiling salted water until al dente, about 8 minutes, then drain. Reserve some of the starchy water in case we need it for the sauce. Toss the hot spaghetti over the reserved pan to coat with the bacon bits.

• Remove the pan from heat, pour the sauce over the hot spaghetti in a large pot and stir quickly to thicken the sauce. Be sure the eggs are thickened but not scrambled.  
• If the sauce looked too watery, bring the pot back over medium fire and continue to stir quickly for not more than ½ a minute. Again bring the pot away from heat and continue to stir to a desired consistency. If the sauce turned out to be too thick, splash some reserved starchy spaghetti water to bring it to the right creamy texture.
• Season with salt and pepper.

Tips: It is important to stir the sauce over the pasta on and off the heat to avoid the eggs turned into scramble.

Chill Out Ladies!

Lychee Martini

One of the favorite chill out drinks for ladies. Totally mesmerized by the perfume of seasonal lychees.

   

my buddie Anita said    
it was goooood!

150ml of quality vodka


60ml of lychee liqueur


splash of white vermouth


splash of lychee juice


fresh lychees

• Chill 2 martini glasses in freezer.
• In a cocktail mixer, put in a handful of ice cubes and all ingredients. 
• Shake until chilled, strain into the chilled martini glasses.
• Garnish with seeded lychees.