Good enough to eat

I haven’t spoken about the Baby that much recently.  (Actually, I haven’t spoken about anything much recently.  Ooops.  It’s busy being a grown-up, isn’t it?)  There’s not all that much to say, really.  She’s a baby, doing what babies do:  eating, sleeping, being sick, grabbing stuff, eating, chewing her feet, pulling her siblings’ hair and NOT LETTING GO AAAAAAAAAAAAARGH HELP MUMMMY, sneezing when her mouth is full, scratching the bejaysus out of her scalp  – the usual 8-month stuff.  Would you like to see a picture? (OF COURSE you would...)

Just look at her.  Seriously – couldn’t you just sautee her in onions, then simmer her in a wine and cream sauce? No? Are you sure? Because I have a really great recipe to make the most of any fat little-uns you happen to have lurking about (failing which, mushrooms work well too).

Ridiculously Delicious and Easy Pasta Sauce (sorry, I’ve no photo.  Every time I make this -  about twice a week – it’s gobbled up before I remember to snap it.  I have this – which is the sauce simmering on the stove-top – but it doesn’t really do it justice (not least because it looks  like I've been using dirty pans for cooking [again...]):

You need (for 4):

• One ridiculously fat, cute baby (or – 500g of mushrooms – any regular type:  button, white, Portobello etc – roughly chopped)
• One large onion
• Half a glass of wine (any old shite will do – although sweetish and whiteish tastes best)
• 300g crème fraiche
• Large sprig of thyme, finely chopped
• Handful of parsley, finely chopped
• Salt ‘n’ Peppa
• Slug of olive oil

Put the olive oil in a deep frying pan (enough to cover the bottom of the pan, generously), and add the chopped onion.  Put over a low heat and leave to sautee for as long as you can – ideally about half an hour (the longer they cook, the sweeter they become)  - tho who has half an hour hanging around to sautee onions?  So at least 10 minutes.

Add the mushrooms (or the gargantuan baby, if using) and stir to cover with the oily onions (if using a baby, take care not to get onions in their eyes - the screeching is shocking).  Leave to sautee for a few minutes, then chuck in the glass of wine.  Stir while it hisses and the wine partially evaporates then cover and leave to simmer for a few minutes. 

Add the chopped herbs and the crème fraiche, and stir like a mad thing.  Leave to heat through, season with salt and pepper, taste, lick your lips, then slop over any type of pasta – paperdelle is perfect with this – and gobble up.   

Eat twice a week, at least, to become as jolly and bonny as a baby.