Enjoying vegetables without complexity.
There is loads of flavour if roast cauliflower and when paired with the strong fragrance of roasted fennel the two veggies find love. Oven tray - cut the cauli and fennel to slightly bigger than mouth size chunks, bake in the oven for 30-40 mins (depending on your oven) and a squashed clove of garlic into the bowl.
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First the pasta. Why seashells? because they pickup the sauce better than anything.
Pasta to hot boiling water, add salt stir, bring to boil, stir again, cool the heat to a small bubbling, 15-20 mins to al dente. Ok sauce - quarter an onion, peel finely chop. high heat a small pan, drizzle 20c piece rice bran oil (it can take the heat), add the onion, stir finely chop a clove garlic and add. Grab some passata pour in what makes sense for the amount of pasta you have cooked. The general rule is Less is more. bring the heat down to a simmer, add a generous salt and pepper. Mix the ionion and sauce together as the flavours of the garlic start to eminate add the fresh basil and soem english garden spinach. leave on low simmer heat until the pasta is ready, drain th pasta and add the pasta to the sauce - fold and mix it in and then plate up. Enjoy this simple but divine dish. If you want more complexity on th flavours try adding aregano and or thyme (fresh only of course) The trick is to combine fresh tomatoes with passata.
Thats how we get the soup so red. 100% fresh tomatoes and it will be orangy red and not so vibrant. In a pot caramelise some onion, then add passata and fresh tomatoes, any kind. Here we used campari and cherry tomatoes. Included are two red chillies, fresh basil, thyme and a generous portion of himalyan pink salt and crushed black pepper corns. eat as a soup or add pasta and of veggies. Steamed or baked cauliflower is an excellent addition. Boil the kettle, and pour hot water into a wok.
Now add a dash of sesame oil, chopped fresh garlic and ginger, and then frozen udon noodles. If fresh noodles cook time will be more likely 3-6 mins. Cook for about 5-8 mins then add bok choy, green peas and chilli. When the bok choy and noodles are to your liking - plate up. garnish with fresh chilli. My kids love this without the chilli. Follow the visual.
About in inch of water in the pot. Add some fresh ginger and garlic. When the cubes soften mash them while cooking. Monitor every ten minutes. When done you can smooth it in a blender, or as we like to do leave some delcious chunks of soft pumkin and potato for the bowl. Just makes the meal heartier in the consumption, your choice of course. Enjoy especially in winter. We love it all year round. Other possible adds in include cumin, orange zert or mediterranean spice, but go easy on spicy better to enjoy the pumpkin as nature intended. Also we love a 100% pumpkin version, try both and find which one you like. When lunch is all you have in the fridge.
Gotta love a big noodle bowl. Spices here are garlic both fresh and deep fried with a light honey soy. Simple soy, sesame oil base soup with garlic and ginger.
Ramen takes around 10 mins to cook so add in the veggies at about 7 mins into the cook of the ramen noodles. Bok Choy, Mushrooms and any veggies of your preference. Chilli as a garnish with coriander if you like. You may have already noticed that we love udon noodles with a pho.
Garlic, Ginger, Choy sum, dark mushroom soy and a touch of dark miso bring a wonderful depth to this soupy noodle. I was too hungry, i promise the flat rice noodles are in there (unseen here). Stir fry with dark soy and Chu hou. Veggies = carrots, asapargus, mushies and deep fried garlic and shallot mix. Steamed Bok Choy, about 10-15 mins. Add fresh raw ginger to the steam for extra flavour intensity. Garnish with deep fried shallots and fresh chilli. When variety is the spice of life, make dinner an abundance of choice. Falafel balls with hummus, Roasted Tomatoes and Caramelised Onion, Spinach and Miso soup.
Quinoa adds a bit of depth, energy and heart to a salad, 1 part quinoa 2 parts water bring to boil while stirring, them heat down to simmer and put the lid on and come back in 15 mins. Spice it up curry condiments or simply add avo, baby spinach and a drizzle of pear and lemon juice. The Rice Vermicelli cooks quickly so get the vegge stalks tender then add the vermicelli to the hot soup.
Soup is water, soy, miso and sesame. Okra is unique in flavour and texture, not everyone is a fan. Try and see if you love hate or are meh. Okra needs a little care soften it through the cook i suggest a 10 min steam folowed by the wok stir fry treatment. |
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