All posts tagged: pasta

Red lentils pasta with a classical chillie-tomato sauce

First the obligatory spaghetti monster pic: Two years ago I wrote about a pasta brand that produces spirelli made of 100% lentils. Guess what – they come in different colours! Depending if they are made from green, yellow, red, brown, or black lentils, the pasta is accordingly green, yellow, red, brown, or black 🙂 Two years ago, I tried the green variety – made from green lentils. Now it was time for the red variety. To make it short – it’s a lot better than the green variety!! The green variety was very difficult to integrate into a dish – not so exciting. In contrast, the red variety is delicious! It tastes a bit different from normal pasta which is a plus; this means for example that you can use a sauce with minimum herbs with it and it still tastes very characterfull. So, let’s start you need: 250g of  red lentils pasta (this is one package from the brand HOLO – see here) 3 mid-sized onions 1 red bell pepper 2 tea spoons hot …

THE smart way of cooking spaghetti

Alright the pic above does not fit the text – but it’s just supersweet, so thank you ‘Herr-Teddy-goes-Rock!-Oder-Pop?‘. I discovered a life-changing trick today: how to cook noodles in an energy saving way. In fact, the recipe is much more than this – it saves soooooo much time!!!  You don’t need to carry a huge bowl of water over to your cooker and wait for ever till it finally cooks (meanwhile in the process adding too much salt). In short, just take a deep frying pan, add the noodles or spaghetti, and cover them with cold (the trick is cold) water. Then heat the pan (for me it is maximum heat) and wait till the water gets soaked up. Once almost completely (well I always get curious already at half way) soaked up, try whether the spaghetti are al dente. Finished! Nice little background story – legend tells that originally some high school students developed this protocol for a ‘Science Fair’ in the wine growing areas of Germany  (here the link).  

Turning sweet lupin flour into Ravioli

Finding the right filling for your ravioli recipe is definitely both an Art and a Science. There are so many factors one needs to pay tribute to – last but not least the duff of the ravioli needs to fit the taste of the filling… Recently, I came up with a ravioli duff recipe containing sweet luipin flour. In itself the recipe is quite simple. For two people you need: 60g wheat flour (plus some additional one for flattening the duff) 50g sweet lupin flour 30g soft small white beans 2 tea spoons carob seed flour 2 tea spoon salt 100mL water and 2 soup spoons olive oil First, in a cooking pot add the water and salt. Heat untill it cooks and add the sweet lupin flour. Cook the broth for 20 minutes (if some water evaporates that’s fine). Once the time is up, let it cool down to between room temperature or around 35°Celsius (not Fahrenheit ;P ). Add the wheat flour, carob flour, and the white beans (you need to purĂ©e them …

Golden pumpkin Gnocchi (with sweet lupin flour)

The Gnocchi presented here are very special as they have a distinct lovely golden colour. And, I really love their slightly sweet pumpkin taste – a very mild one. The recipe to prepare them is pretty simple but takes some time. I develop it cause I usually buy more pumpkin than I can eat and are left with the thought: “hm, what to do with the rest?”. Well, here comes an original idea. For the recipe you only need 4 main ingredients: 400g pumpkin 120g wheat semolina (a fine grained version – you may need some additional) 60g sweet lupine flour (this can be substituted by corn or wheat flour according to your tastes and preferences) 2 soup spoons of chia seeds Additionally, you need some vegetable oil for frying, water and spices (salt, pepper, chillie, and nutmeg). At least 3 hours before you start the recipe, you need to soak the chia seeds in 100mL water. Add the seeds into the water and than disperse them by a fork. Leave them soaking at room …

So, what to do with the rest of the sauerkraut? – a simplified maccheroni recipe

Do you have any recent sauerkraut left-overs and don’t know what to do with them? Use it to make a maccheroni salsa. Quite easy: per 1.5 of dry maccheroni take 1 onion and 0.5 to 1 cup sauerkraut. Cut the onion in very small pieces and fry them in a olive oil untill they start getting brown. Add the sauerkraut and turn down to medium heat. Wait till the sauerkraut gets a little bit brown to (or wait 4 minutes). Now add 2 cups cashew milk (or very thick soy cream if you want to – in the original non-vegan version cream was used instead in which half a chicken-soup-broth square was dissolved). Let it cook for 3 minutes and add spices (salt, black pepper, 1 tea spoon caraway seeds, optional 0.5 tea spoon nutritional yeast if you want to, also optional 4 cut leaves fresh sage that you need to fry in magarine first). Sauce is ready. Now cook the maccheroni. Once they are ready add them to the sauce and turn. Finally, add …

The ultimate goal of a food blogger

How do you know you made it as a food blogger? Quite easy. You know you made it as a food blogger when your posts trigger earthquake-like social events. As did the post that the picture belongs to. This delicious and easy avocado-pasta recipe was published online in Finnish. So many people tried it out that the supermarkets ran out of the ingredients needed for this recipe… When the supermarkets run out of the ingredients of YOUR recipes, that’s when you know you made it… An English version of the recipe can be found here by the way: https://plus.google.com/app/basic/stream/z120dnjrqxilwttyc04ccvy4ivqiefxr44o May the bug spread!