The idea of comfort food from growing up has been on my mind a lot of late, the closest comfort food at my disposal is marmite which I regularly eat with eggs on toast in winter. If I want my mother’s cooking I have to replicate it as best as I can in my kitchen and any treats that fill the shelves back in New Zealand have to be sought out or posted in a package. If you moved far away from home, what is the one food you’d miss more than all the others? Your mother’s baking? That brand of candy local to you? That fast food chain where you spent many hours at as a hang out with friends during high school?
What would be your kryptonite during bad days miles outside your comfort zone?
The comfort of food can be as warm as a blanket being wrapped around a body on a chilly day and evoke genuine happiness.
With London crawling with New Zealander’s, it can be extremely easy to find someone in a similar situation to myself. And yesterday while visiting a co-worker’s desk I found a gold mine of goodies from our homeland and all words became lost on me as my gaze couldn’t look but couldn’t look away at the beauty of chocolate hovering at my feet.
So today as she very graciously gifted me a gold wrapped chocolate bar from my favorite company all my stresses dispersed into this bar.
Just like when I get home to dig into this pasta dish that isn’t as heavy in cream as one would imagine. The kale is also cooked long enough to just wilt while still having some fighting spirit within it. If it’s still cold out than this is a perfect dinner to warm and comfort , in fact the lack of pasta on this site shows how little it is consumed in my house and I loved this dish so much I made it twice in two weeks.
Note: This recipe was amended and the images updated in early 2018. The previous version of this recipe called for 1 cup pouring cream and 1/2 cup mozzarella, grated. They were replaced with 250 grams or 1/2 pound creme fraiche which adds a tang and accompanies the flavors beautifully.
Creamy Bacon and Kale Pasta
3 1/2 cups curly kale, stalks removed and finely chopped
4 cloves garlic, roughly chopped
1 small onion, finely chopped
6 rashers smoked bacon, sliced in strips
250 grams/8.8 ounces creme fraiche
1 teaspoon sea salt
300 grams/10 ounces fresh tagliatelle pasta
Place the bacon in a large saucepan on medium heat and cook until almost crispy, stirring every couple of minutes until the bacon is cooked. Remove the bacon and set aside.
Cook the fresh pasta until al dente according to instructions and remove from the heat, do not drain.
Place the onion, garlic, and kale into the same saucepan, stirring until the kale is beginning to wilt, approximately 7 minutes. Add in the bacon, stirring through until just heated.
Add the creme fraiche and pasta and stir through until well combined and cook for approximately 3 minutes until well combined and warmed through.