Posts Tagged ‘Pasta’

31
Jul
2010

Shrimp Pasta with sundried tomato cream sauce.

5 Comments


I’m a seafood person. Not knowing what a certain seafood dish tastes like would definitely haunt me forever.. I was given surimi products as an inspirational ingredient for my next dishes.. crab sticks, surimi shrimps and surimi lobster tails. This is trial #1 with the surimi shrimps.. They don’t quiet taste like

shrimps but they’re delicious :)

Ingredients:

  1. Tagliatelle Pasta
  2. Shrimps
  3. 1 tbs butter
  4. Olive oil (or use the sundried tomato oil)
  5. 1 big white onion
  6. Garlic
  7. 2 cans of cream Read the rest of this entry »

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11
Jun
2010

Pasta with Mushroom and White Sauce.

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One word: Yummmmmmmmmmmmm!

it was supposed to be a seafood pasta. I boiled the seafood frozen pack separately only to find its bitter. changed plans and added mushrooms instead. didn’t find fresh mushrooms around so I used canned. I prefer fresh mushrooms but you gotta work with what you have :)

Recipe:

  1. Pasta
  2. Mushrooms as needed.
  3. 2 Garlic cloves
  4. Crushed chili
  5. 1.5 pack of cream
  6. 1.5 tsp Cilantro

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22
May
2010

Pasta – Ziti Tagliati Imitation.

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I love Lorenzo. I don’t mind eating there everyday, all year long. one my favorite dishes there is thier ziti tagliati. a silky, warm pasta that makes everything right after a hard day at work.. just AMAZING.

I tried to mimic the taste and the result turned out exactly the same. I’m just so proud of myself <3

 

 

 

Ingredients:

  1. Penne Pasta ( I used whole wheat, organic pasta)
  2. 1 Can of tomatoes, pitted, skinned and chopped. if it already has salt, then please be careful when adding the salt.
  3. Salt, as your preference.
  4. Black pepper
  5. About 300 grams of Mascarpone cheese (I swear its the last time I use this ingredient this month ;p) Read the rest of this entry »

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19
May
2010

Mushroom Rice

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Mushroom with wild rice and yes… mascarpone cheese again :)

 

Ingredients:

  1. Fresh Mushroom
  2. Onions
  3. Garlic
  4. Salt
  5. Pepper
  6. Maggie Cube
  7. olive oil and pepper

I added a pinch of hot curry powder :)

  

Directions:

  1. in a pot, melt the butter with olive oil and saute the onions
  2. add the salt, pepper, maggie cube and keep stirring
  3. add the garlic and try not to burn it :)
  4. every now and then add a bit of water and keep stirring
  5. once all the flavors are combined together, add the mascarpone cheese and keep stirring until its all combined together and has a creamy texture.
  6. in another pot, either boil rice or pasta, they all work very well with this recipe. add more water than you need so that you use the water for the sauce. (the starch in the water prevents the sauce from becoming very liquidy)
  7. once the rice or pasta is done, drain the water if its pasta and mix it with the sauce.

 

the result was very silky and delicious <3

Bon Appetit!

Basma.

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14
Mar
2010

Cellophane Noodle Salad

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what happened yesterday?

I had a sleep over (yes at age 24 heh). Woke up at 9 am in the morning before everyone else and made french toast for my nieces. it’s easy to make and they love french toast.

I didn’t have my camera with me :), so here’s how its done in case you don’t know how: 2 eggs, 1 TBS of yogurt, little bit of salt, and sugar. beat everything together and just soak the toast one piece at a time. melt some butter in a frying pan and just place the toast until they’re slightly browned. when they’re done. sprinkle some caster sugar on top of each toast and serve them with maple syrup.

Today’s dish:

I can’tbelieve it reached 37 degree Celsius today! it was extremely hot and it took me forever to reach home.

to cool off, I wanted to cook something very light and summery so i decided to make this salad.

cellophane noodles or glass noodles are made of  mung bean, cornstarch and water, but it doesn’t mean that they’re light in calories :), its just different! it can be added to soups, or eaten cold as a salad. very easy to prepare and very versatile.

Ingredients:

  1. Cellophane noodles.
  2. Spring onions
  3. Shredded carrots
  4. Shredded cucumbers
  5. Broccoli
  6. Any type of protein (optional. I just shredded the meat from today’s lunch -ribs- but shrimp goes really well with it)
  7. Green chili, cut really to small pieces
  8. Light soy sauce
  9. Lemon juice
  10. Garlic

Directions:

  1. Soak the noodles in cold water for about 20 minutes.
  2. in a small bowl, combine soy sauce, lemon, garlic, spring onion and green chili together. adjust ingredients to taste. I used 1 small chili, 1 lemon, 3 garlic cloves, 2 spring onions and then poured say sauce… I think it was maybe half a cup or less)
  3. mix in the carrots and cucumers and let them soak.
  4. steam the broccoli until they’re cooked but still have some crunch. if you’re using frozen broccoli, just use the microwave to defrost them and cut them to smaller pieces and add them to the salad.
  5. for the noodles, you can soak them in hot water for 30 seconds to a minutes to make it softer. or saute` them with the veggies. but for this recipe, soaking them in hot water works.
  6. remove the noodles from the hot water immediately then start cutting them if they’re all tangled up together or leave them as is. I like mine cut to 15 cm pieces.
  7. mix everything together and mix in the shredded meat or boiled shrimps.

Sometimes, stripping down recipes to their very basic ingredients makes them even more delicious :)

Bon Appetit!

Basma.

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10
Mar
2010

Veggie Cannelloni with bechamel sauce

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I’m very happy with today’s cooking outcomes :). It was delicious, satisfying and very easy to make.

 

 

  

 

 

Ingredients:

  1. 6 cannelloni (big tube like pasta)
  2. 2 TBS flour
  3. 2 TBS Butter
  4. 1 to 2 cups of milk (depending on how thick you want your bechamel)
  5. 3 garlic cloves
  6. 1 medium onion
  7. 2 tomatoes
  8. 1 big carrot
  9. 1 parsnip
  10. 2 big zucchini’s
  11. 3 spring onions
  12. cilantro
  13. salt
  14. 2 Maggie cubes
  15. mozzarella cheese

 

Directions:

you have 3 parts; the cannelloni, the stuffing and the sauce.

For the cannelloni:

  1. boil water, salt and a bit of oil (people think its a waste of olive oil but I like adding oil, it clings to the pasta when you strain the water)
  2. drop the cannelloni in the water and keep them for 2-3 minutes. we want them to be half cooked
  3. strain the water and wash soak them with cold water to stop them from cooking

For the sauce:

  1. in a pot, heat some olive oil and add cilantro, garlic and maggie cube and saute` them.
  2. add in the 2 TBS of butter and once it melts, add the 2 TBS of flour. this acts like a thickening agent (called roux)
  3. once everything is fully incorporated, add in the milk and keep adding untill you reach the desired consistency
  4. take it off the heat.

For the stuffing:

  1. in a pot, heat some oil (about 1 TBS is enough), and drop in the garlic, chopped onions and spring onions.. saute` them and add 1 maggie cube.
  2. put the 2 tomatoes in the blender and keep them ready for use.
  3. shred carrots, parsnip and zucchinis. add carrot and parsnip in the pot first. once it gets softer, add the tomato puree… keep mixing then add the zucchinis
  4. add in salt if needed.

 

 

What’s next?

  1. take a bit of the stuffing and place it in a baking plate, then mix it with the sauce. (optional but it really does make a difference)
  2. stuff the cannelloni with the stuffing and place them on the mixture.
  3. add in a bit more stuffing on top then pour the bechamel until it covers the cannelloni
  4. sprinkle mozzarella cheese then bake it for 20 minutes in the oven

 

Results:

A seriously delicious lunch :D

 

 

Bon Appetit!

Basma

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