Stuffed Noodles and Other Stuff
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1/2 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 14oz can chopped tomatoes
- a few sprigs of fresh basil
- 1/2 tsp oregano
Heat the olive oil in a saucepan, add the vegetables and garlic and cook over a medium heat, stirring frequently, for 10 minutes. Add the tomatoes. Fill the empty can with water, pour it into the pan then ad the herbs and season to taste. Bring to a boil, lower the heat, cover and simmer for 25-30 minutes, stirring occasionally. Purée the tomato sauce in a blender or food processor.
- 1/4 cup butter
- 1/2 cup flour
- 3 3/4 cups milk
- fresh nutmeg
Melt the butter in pan, add the flour and cook for 1-2 minutes. Remove from the heat and blend in the milk.
Spinach Noodle Filling
- 3 tbsp butter
- 6 oz fresh spinach leaves
- 1 cup ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- freshly grated nutmeg
- 1 egg
Melt the butter in a saucepan, add the spinach and salt and petter to taste and cook over a medium heat for 5-8 minutes, stirring frequently, until the spinach is wilted and tender. Increase the heat to high. Stir until the water boils off and the spinach is quite dry.
Tip the spinach into a bowl and set aside until cold, then add the ricotta, parmesan and nutmeg to taste. Beat well to mix, taste for seasoning, then add the egg and beat well again.
Stir-fry Ginger Broccoli
- 2 tbsp vegetable oil
- 2 broccoli heads, cut into florets
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp superfine sugar
- 1 tsp grated ginger root
- 1 garlic clove, crushed
- pinch of dried red pepper flakes
- 1 tsp toasted sesame seeds
Heat the oil in a large preheated skillet over high heat until almost smoking. Add the broccoli and stir-fry for 4-5 minutes. Reduce the heat to medium.
Combine the soy sauce, cornstarch, sugar, ginger, garlic and red pepper flakes in a small bowl. Add the mixture to the broccoli and cook, stirring constatnly, for 2-3 minutes until the sauce thickens slightly.
- 1 1/2 cup cooked brown rice
- 1 1/2 cup coconut milk
- 1 tbsp coconut oil
- 3 tbsp honey
- 1 egg
- 1 tsp organic vanilla extract
- 1/4 cup shredded unsweetened coconut
In a medium saucepan, combine rice, coconut milk, salt, coconut oil, and honey. Simmer, stirring occasionally until thick and creamy, approximately 15-20 minutes.
Crack egg into a small bowl, and scramble. Slowly add in some of the hot liquid from the rice mixture one tablespoon at a time, whisking throughout. Once you add approx 1/2 - 1 cup of the hot liquid to egg, slowly add the egg mixture back to the main pot, whisking throughout. These steps are crucial to ensure that you do not end up with chunks of scrambled egg in your pudding when cold egg meets hot rice. Continue to simmer the pudding in your medium saucepan for an additional 2 minutes.
Remove from heat and stir in vanilla. Pour pudding into bowl and sprinkle with toasted coconut if you're feeling fancy. Loosely cover, and refrigerate to allow pudding to thicken further.