The coming week will be camp again, this time in the theme 'cupcakes'. This title is not covering all we will be doing. We'll be doing all sorts of baking activities such as preparing cupcakes (of course, hence the title), making quiche, cake pops, biscuits and whoopie pies. Lots to look forward to!
Today is the first day I can cook again after all this busyness. It'll be pasta with a sauce of peppers and cilantro and chicken livers. Liver isn't everyone's favourite, but I can assure you it's very good. You have to try it!
- 450 grams chicken livers
- 300 grams pasta
- olive oil
- 2 peppers (red and yellow)
- 400 grams peeled tomatoes (canned)
- 1 small can of tomato paste
- crushed chillies (flakes)
- powdered ginger
- 2 or 3 cloves of garlic
- fresh cilantro
- pepper and salt to taste
- 100 grams grated cheese
Make the sauce. Heat the olive oil in a pot and add the garlic which you've cut into small pieces and the peppers, diced. Once they've fried for a while (make sure to stir a lot), you can add the tomatoes and the tomato paste. Let it cook for a few minutes on high heat.
Season with salt, pepper, a little cilantro and the chilli flakes. Lower the heat and let it all simmer for about an hour.
In the mean time, you can cut the chicken livers into smaller, bite-size pieces.
Heat some olive oil in a non-stick skillet on the fire and fry the pieces of liver in it. Once they're done (you can check by cutting a piece in half), powder some ginger on top of the chicken livers.
Add the chicken livers to the sauce and let them simmer along for a while, so that the sauce can take up the flavours.
Cook the pasta until tender. Mix the cooked pasta with the sauce and the chicken livers, season to taste and serve with some grated cheese.
Have a nice meal!