Linguine with Lemon, Garlic and Thyme Mushrooms

Serves - 4- 6 people

Ingredients

• 4 cups finely mushrooms (any type you desire. - I often do a mixture)
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons table salt
• Small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Hint: You can use any type of unfilled pasta you desire for this.

Recipe courtesy of Nigella Lawson - Express

Sweet Chilli Sauce

This is a fantastic recipe that I have modified slightly from the original recipe. The recipe has been taken from the Sally Wise' book A Year in a Bottle.

I use sterilised empty olive oil bottles with screw caps to store this brilliant sauce. When chopping the chillies remember to use gloves and don't touch your face - it will burn like hell. I tend to cheat and use my Breville chopper to chop the chillies - it makes it so much quicker.

This is a mega yummy version of sweet chilli sauce - my Dad uses it on everything! What makes it even better is there are no yucky perservatives.

Ingredients:
250g fresh chillies chopped
3 cups sugar
3 1/2 cups white vinegar
10 cloves of garlic
1 tablespoon green ginger grated
1 teaspoon salt

Method:
Combine all ingredients in a saucepan
Bring to boil and simmer for 30 minutes until thick
Pour into sterilised jars or bottles and seal

Keeps for up to 2 years (if you don't eat it all 1st)