See the slices of peaches and bananas? yummy,
there were more than enough for me to curb my cravings, and the banana ones are really fragrant! Even the peach muffins smell of bananas.
On a side note, i've baked pizza again last weekend for my darling.. i love watching him enjoying the pizzas after a tiring day at work :P (I apologise for the lousy picture due to my very-outdated-and-should-be-in-museum-handphone).
Recipe adopted from MarthaStewart.com
I also cooked spaghetti carbonara for the first time using Martha Steward's recipe. They taste really good! My darling finished every single strand of them and the mushroom soup, and ended up with a bloated stomach! hahaha
1 tablespoon extra-virgin olive oil
10 ounces pancetta, cut into 1/2-inch dice
1 pound spaghetti
1 cup heavy cream, plus more if needed
4 large egg yolks
2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary.
Serve immediately, garnished with grated Parmesan cheese.