Archive for September, 2007

Fresh Ondule pasta with tuna, lemon and ricotta.

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This was such a treat. I got the pasta fresh at an Italian Deli in Leederville, Western Australia called the Re Store. It is a type of long ribbon pasta however the edges are crinkled enabling it to hold onto the sauce wonderously.

For this I made my own ricotta cheese (recipe to come) which just sent an already lovely dish over the top. It also can be assembled from just what you have lying around in the pantry.

Ingredients:

~1 cup cooked (al dente) Ondule pasta (or equivalent)
~1 large clove of garlic, finely diced
~90g tin of tuna in olive oil, drained
~1/2 cup fresh ricotta
~1/4 cup peas (preferably fresh but use frozen if fresh unavailable)
~juice of half a lemon
~1 teaspoon capers
~big handful of shredded basil
~grated fresh parmigiana reggiano, to serve

Method:
In a sautee pan, gently fry the onion in a good slurp of olive oil (around 2 tablespoons) on gentle heat, until transparent. Add the tuna and peas, and cook until the peas are just turning bright green. Add the pasta, lemon, capers and ricotta and gently fold through all ingredients, being careful not to “cream” the ricotta too much. Season with salt and pepper. Once warmed through (1-2 mins) remove from the heat, fold through the basil and serve immediately.

Serves 1 as a main course, 2 as a starter. Calories: approxmately 400 in a main course serve.

This wonderful dish would work so well with either a lighter red or a full-bodied white wine. Sinclair wines in Manjimup, Western Australia produce fabulous wines and their Sauvingion Blanc would be perfect with this meal.

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September 13, 2007 at 6:49 am Leave a comment

Indian prawn curry

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Great meal; quick to prepare.

Ingredients
~10-12 large prawns, shelled and deveined
~1 large clove garlic, finely diced
~1cm ginger, finely minced
~1 teaspoon ground cumin
~1 teaspoon ground coriander
~1 teaspoon garam marsala
~1 tablespoon chutney
~2 roma tomatoes, seeded and diced
~handful of baby spinach leaves, washed
~200mL natural yoghurt
~100mL reduced fat cream (cooking friendly type)
~1/4 cup cashews, coarsely ground
~fresh chopped coriander

Method:

In a sautee pan, gently fry the garlic in a little oil until just transparent. Add the ginger and other dried spices and stir until the spices become fragrent (1-2 mins). Add the yoghurt and chutney and stir to comine. Season with salt, to taste. Add the prawns, cream and tomatoes and cook for 2 mins over medium heat. Add the spinach and cashews and stir for a further minute or so. Once the spinach has wilted, stir in the coriander and serve immediately.

Serve over steamed jasmine rice.

Serves 2 as a main course; 4 as a starter. Approximately calories per main course serving: 400, which includes a small (1/3 cup) serve of jasmine rice.

Absolutely delicious with red or white wine, or beer.

September 1, 2007 at 11:56 am Leave a comment