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Tag Archives: Olive oil

Chicken Meatball Salad

Do you cook with your children?

Not the once in a while ‘school holiday’ cooking but do you involve your kids in your everyday cooking and food related activities?

From a very early age, I made sure that I got Adi interested in food and cooking. Initially it began with taking him to the market where I taught him to identify the different fruits and vegetables. I would encourage him to touch and feel the produce or ask him to pick out some for our shopping basket. In fact, Adi learnt the different colours and his initial 1, 2,3s…. at our local vegetable shop.

As he grew older and learnt to read and write, I made sure he was with me for most of our weekly grocery shopping trips. He learnt more about the different fruits and vegetables, also learning how to pick out fresh produce but at the same time, I encouraged him to pick out wobbly and misshapen ones that are still fresh indirectly teaching him about food wastage.

And now he is my favourite shopping partner. Not just with the veggies but he is also quite well versed at picking out most ingredients at the supermarket, choosing the deli meat every week for his lunch box etc…

I have also consciously involved Adi in household chores from cleaning, arranging his room and toys, helping me out in the kitchen etc… Initially he wouldn’t be interested but now he sees it as a responsibility and he understands that he needs to do his share too.

Now there are so many advantages to this but above all, I wanted him to develop two important life skills – learning to cook so that he is not dependent on anyone for his needs and also helping him understand that the kitchen, cooking, cleaning etc… is not just a woman’s job.

I wouldn’t claim to be a perfect mom (that phrase doesn’t exist!), but consciously incorporating certain rules or principles has made him a largely responsible and flexible child. It has been hard and there were plenty of times when I lost patience especially because I started very early on, when he was about 2 years of age. But I had the belief that it was the right path which will show results after a few years. And it did…

Adi is 9 years old now, a happy boy who enjoys food and not a fussy eater at all. He enjoys doing his chores, has a flexible disposition, responsible and accountable; all those years of gently steering him from behind seems to have had a positive effect so far.

I am not writing this to brag; every child is unique and has both strengths and weaknesses. Adi has his share too. But I write this for the many young parents who struggle either due to lack of knowledge or think that they have time to rectify certain things when the child is older. And food always seems to be an issue, especially getting the child to make healthy food choices as he grows up.

You have to start really young with children that it almost becomes a way of life for them because it’s so hard to change ways later. And we most definitely can’t raise our kids like our parents did because the needs of this generation are way different. Agree there are some traditional values that remain same but largely our lifestyles have changed which means our parenting must too.

Today, we are making one of Adi’s favourite salads – a Chicken Meatball Salad.

Chicken Meatball Salad - thespiceadventuress.com

As I already mentioned, it’s easy to get him to eat veggies and salads are a regular feature at our dinner table. But once in a while, we make this chicken meatball salad which doubles up as his school snack the next day.

Whenever we make this salad, Adi’s job is to help me roll out the meatballs and also preparing the dressing (he loves the shake shake part) and finally tossing it all up.

The meatballs are simple and are great as a snack. So I always double up the quantities and freeze some to have as an after school snack later in the week. And with meatballs, you can do so much….add it to pastas, a curry base or sandwiches.

The salad is a beautiful medley of our favourite veggies and herbs. Use what’s in your refrigerator or the combinations that your children like to eat.

Ingredients:

For the meatballs:

  1. 500gms chicken mince
  2. 1 slice white bread (soaked in ¼ cup milk)
  3. 2 sprigs rosemary
  4. 1 tbsp fresh parsley; finely chopped
  5. 1 tsp sweet paprika
  6. 1 tsp lemon zest
  7. Salt, to season
  8. Black pepper, to season
  9. Vegetable oil; for shallow frying the meatballs

For the salad:

  1. Salad greens
  2. ½ punnet cherry tomatoes; halved
  3. 1 Lebanese cucumber; diced
  4. 1 yellow bell pepper; diced
  5. A handful of olives
  6. 3 bread slices; to make croutons
  7. 1/2 cup Extra virgin olive oil; for dressing
  8. Regular olive oil; for shallow frying the meatballs
  9. Lemon juice
  10. Salt, to season

Method:

  1. Squeeze out the excess milk from the bread and tear into smaller pieces.
  2. Add this to a large bowl along with the chicken mince, rosemary, parsley, paprika, lemon zest, salt and pepper. Mix well to combine and shape the mixture into even sized meatballs. Keep aside and allow to rest while you assemble the ingredients for the salad.
  3. In a large salad bowl, assemble the salad leaves and veggies.
  4. To prepare the dressing, add the olive oil to a small jar with a tight lid. Add the juice of ½ lemon and a pinch of salt. Shake vigorously to get an emulsion; taste and add more lemon juice if necessary.
  5. Heat olive oil in a large pan and shallow fry the meatballs in batches.
  6. Add the meatballs to the salad; pour the dressing and toss together to combine.
  7. Serve immediately.

Chicken Meatball Salad - thespiceadventuress.com

 

 

 

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Baba Ghanouj with Minced Lamb and Pine Nuts

As I have always said, food can be a glorious medium to break barriers and make friends from around the globe.

Such is my friendship with Feda Queen (isn’t it a beautiful name!). I have never met Feda or know much about her except that she hails from Lebanon and lives in Sydney. I also know that she is an amazing cook, willing to share her wealth of knowledge about Lebanese cooking to all those who wish to learn.

I ‘virtually’ met Feda on Facebook and was instantly drawn to her honest, down-to-earth, style of cooking. Soon, she became my window into the world of everyday Lebanese cooking. It was an eye-opener, really – my experience of the cuisine so far was based on memories of childhood tastes and a bunch of cookbooks.

Feda enjoys cooking for her family and she takes great pride in it in spite of having a full time banking career. She runs a small Facebook group, just a bunch of us who really want to learn Lebanese cuisine. No marketing, no unnecessary chit chats; just food in all its honesty for a bunch of us hungry souls.

Most of us would have heard of Baba Ghanouj – the eggplant and sesame seed dip which comes a close second to hummus in terms of popularity. This dip which is often a part of the mezze platter originated in the regions of Jordan, Lebanon and Syria.

I have made Baba Ghanouj plenty of times. In spite of being a ‘non-eggplant’ lover, I love the smoky, charred flavours that the eggplants lend to this creamy, slightly tangy dip. But Feda introduced me to a different version of eating Baba Ghanouj – topped with spiced minced lamb and toasted pine nuts.

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My instant reaction on seeing this dish was WOW! That’s a complete dinner….some freshly baked pita and a fresh salad would make a great weekday dinner. This dish hardly takes much time and is a great way of bringing the family together. Don’t bother with individual plates; you have to eat it the Middle Eastern way. A big platter of Baba Ghanouj with the lamb and nuts, a bowl of salad and pitas on the side – all the family members coming together and sharing from a single plate, amidst plenty of talking, giggling and smiles. It’s such an enriching and happy experience.

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Now this is a dish for both the vegetarians and non vegetarians. If you eat lamb, you can enjoy the whole dish but if you don’t, then you still have the Baba Ghanouj – a deliriously flavoursome dip with the smokiness of the roasted eggplants married with the creamy nuttiness of the tahina (sesame seed paste), some tanginess from the yoghurt and a good drizzle of olive oil and lemon. And top it off with some gently spiced lamb mince and toasted pine nuts.

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Ingredients:

To make Baba ghanouj:

1. 2 large eggplant/aubergine/brinjal (purple variety)
2. 1 big lemon
3. ¼ cup tahini (sesame seed paste)
4. 2 garlic cloves
5. Salt, to season
6. 1-2 tbsp natural yoghurt
7. ¼ cup extra virgin olive oil

To make the minced lamb topping:

8. 500 gms of minced lamb
9. 2 medium onions, finely chopped
10. 1 hot red chilli, finely chopped
11. 2 large tomatoes, finely chopped
12. 1 tbsp tomato paste
13. 1 tbsp chilli paste/sauce
14. Salt, to season
15. Freshly milled black pepper, to season
16. 2 tbsp ghee/clarified butter
17. 2-3 tbsp pine nuts, toasted

Method:

To make the Baba ghanouj:

• Grill the eggplant till the outsides are really charred and the flesh inside has become soft. (I do it on the stove top but you can use an oven or a charcoal fire). Cover with a cloth and keep aside for 2 minutes.
• Peel the skin off while still warm; cut and chop the flesh roughly.
• Place in a mortar and pestle, food processor or grinder and add garlic, tahini, yoghurt and half of the lemon juice. Blend for a minute or two.
• Season with salt and check the taste. Add more tahini or lemon juice if necessary.
• Transfer to a large serving plate and drizzle the olive oil on top. If you prefer a creamier consistency, add the olive oil and blend again.
Note – Some households add parsley too though I didn’t.


To make the minced lamb topping:

• In a large pan, heat ghee and add the minced lamb; fry for a couple of minutes till it has browned lightly.
• Add the diced onions, followed by the rest of the ingredients except pine nuts. Fry till the tomatoes have broken down and the moisture absorbed.
• Toast the pine nuts taking care not to burn.
• Cool slightly and spoon over the baba ghanouj.
• Garnish with the toasted pine nuts.

Though a tabbouleh would have been a good accompaniment to the meal, I made an avocado salsa along with Lebanese pita breads to complete the meal.

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Ethiopian Tomato Salad

There’s a new salsa in town!

Yes, I am talking of this humble Ethiopian tomato salad which has become our homestead’s current salsa fixation.

Similar ingredients…yet not similar flavours, the signature flavour that marks this tomato salad different from a traditional salsa is ginger.

Vegetarian meals are quite common in Ethiopia; simple and humble meals yet packed with flavour making the best use of ingredients available locally. Some of the common dishes that make up a traditional Ethiopian vegetarian platter is the yemisir wot – an oily red lentil stew generously spiced, yekik alicha – a yellow split pea stew flavoured with turmeric, tikil gomen – carrots, potatoes and cabbage simmered in a turmeric sauce.

Simple salads are also an integral part of the platter, this Ethiopian tomato salad being an example. And of course, no meal is complete without the breaking of the injera.

Much like the Indian style of eating, Ethiopians believe in a communal meal – friends and family coming together around the food. And fancy cutlery has no place here, pieces of injera are broken and the fingers are deftly used to scoop up the lentils, stews and salads. Eating with your hands might seem like the most natural thing for those who are used to it but for our Western counterparts, this can often be the most challenging part of a meal.

I found some gorgeous heirloom tomatoes at the market and used these for this salad. I used both the green and red varieties but you could use just regular tomatoes. Also, I love chunky pieces of tomatoes in my salsa/salad instead of the saucy types so I went for a rough chop.

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Like I mentioned, the signature or defining flavour of this Ethiopian tomato salad comes from ginger. Grated ginger is added to olive oil, vinegar, salt and pepper to make a flavourful dressing for the tomatoes. And for that touch of heat, chopped yellow onions and fresh jalapenos!

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This Ethiopian tomato salad recipe comes from here.


Ingredients:

1. 3 large heirloom tomatoes; roughly chopped
2. 1 medium yellow onion, finely chopped (use white or red if you cannot find yellow)
3. 2 fresh jalapenos, finely chopped (deseed if you wish to)

For the dressing:

4. 3 tbsp extra virgin olive oil
5. 2 tbsp white wine vinegar
6. 1.5 tsp grated fresh ginger
7. Salt, to season
8. Black pepper, to season

Method:

1. Whisk together all the ingredients for the dressing and keep aside.
2. Mix the chopped tomatoes, onions and jalapenos in a large bowl.
3. Add the dressing and mix well just before serving.

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Enjoy it as a traditional salad or as a chunky salsa….I did both!

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Grilled Cajun Chicken…served with tangy Indian sauce, oven roasted baby tomatoes and fresh green salad

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This dish is a complete experiment – the result of a random food thought that originated while I was tossing and turning trying to catch some sleep. Now, I do have food dreams especially since I have started blogging and there are times when an idea would suddenly pop up and I frantically search for my mobile trying to jot it down for future experimentation.

Every time I visit the local farmer’s market or any supermarket for that fact, the first aisle I want to visit is the spices and condiments section. I love learning about new spices, buying it and then experimenting with these trying to come up with unique spice blends and thereby new dishes. Very rarely do I buy commercial spice blends – I love the process of making these at home itself.

On one such trip to the spice aisle, I came across the Cajun seasoning which is quite a commonly used spice blend in Australia. The main ingredients of this blend are paprika, fennel, garlic, chilli, pepper etc. which makes it a good marinade/rub for meats and seafood. I bought a bottle and decided to put it to the test with this recipe.

Somewhere along the way, as the recipe took shape, I decided to incorporate some Indian flavours too (and this is proof that Indian flavours can be incorporated and teamed well with international dishes) and hence decided to make an Indian inspired base/sauce.

So, the final dish – grilled chicken breasts with Cajun seasoning served with Indian inspired tomato sauce, oven roasted vine-ripened tomatoes and a fresh green salad. The flavours went well and the dish was a total ripper.

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Ingredients:

For the chicken:

1. Chicken breast, skinless – 2
2. Cajun seasoning (store-bought) – 1-2 tsp
3. Salt – to season
4. Black pepper – to season
5. Lemon juice – 1 tsp

For the tomato sauce:

6. Ripe red tomatoes – 2
7. Ginger – ½ inch piece
8. Lime juice – 1-2 tbsp
9. Olive oil – 5 tbsp
10. Shallots – 3 medium
11. Garlic – 2 cloves, chopped finely
12. Smoked paprika (you may also use kashmiri chilli powder) – 1 tsp
13. Chilli flakes – to season
14. Sugar – ½ tsp
15. Salt – to season
16. Balsamic vinegar – ½ – 1 tsp
17. Coriander leaves – ½ cup, finely chopped
18. Black olives – 4, finely chopped

For the salad:

19. Iceberg lettuce – 1 cup, shredded
20. Lebanese cucumber – 1, sliced finely
21. Red onion – 1, sliced finely
22. Lemon juice
23. Salt – to season

For the tomatoes:

24. Vine-ripened baby tomatoes – 1 bunch
25. Salt – to season
26. Olive oil – 1 tbsp.

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Method:

For the chicken:

• Make a marinade with ingredients 2-5 and marinate the chicken breasts in this for at least one hour.
• Grill the chicken breasts till tender and juicy. Take care not to overcook the chicken as this tends to make the meat rubbery and hard.
• Rest for 15 minutes before serving.

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For the tomato sauce:

• Blend ingredients 6-9 to create a smooth sauce.
• In a pan, sauté shallots and garlic till soft and then add the tomato puree.
• Season with salt, sugar, paprika and chilli flakes, mixing well.
• Then add balsamic vinegar and cook till the sauce is reduced to a nice, creamy and smooth consistency.
• Finish off with coriander leaves and olives.

Note – Make sure to keep tasting to ensure that the flavours are in balance.

For the salad:

• Mix ingredients 19-22 in a bowl and keep aside. Season with salt just before serving.

For the oven-roasted tomatoes:

• Place the tomatoes in a baking tray and season with salt. Drizzle olive oil on top and roast at 200°C for 10 to 15 minutes or till soft.

The final dish:

• On a plate, spoon the tomato sauce generously and place the chicken breast on top. Pour a little of the sauce on top of the breast too.
• Finish off with the oven roasted tomatoes on one side and the fresh, green salad on another.
• Serve with any crusted bread.

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This might seem to be a lengthy recipe but the individual components are simple to prepare and hardly takes up any time at all.

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Cheers, foodies!

Feta, Artichoke and Walnut Salad

This salad recipe is a first for me in many aspects – it is the first time I am using walnuts in a salad and also the first time I tasted artichokes. And the latter made this salad quite a technical one for me as I decided to use fresh artichokes and learn how to peel off the layers and get to the heart instead of opting for canned ones. But it was worth the effort as this salad turned out to be one of the best I have eaten in a long time.

I loved the fact that the salad did not incorporate the all too familiar veggies like cucumber, tomato, onion etc. Instead it was a delectable mix of unusual ingredients and flavours. The saltiness of the feta and the olives juxtaposing with the nutty, earthy and smoky flavours all tied down perfectly by a simple olive oil-honey dressing.

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Recipe Courtesy – Vegetarian Cooking by New Holland Publishers

Ingredients:

1. Red capsicum/bell pepper – 1, quartered and seeded
2. Walnuts – 100 gm
3. Baby spinach – 200 gm
4. Greek feta – 200 gm, cubed
5. Artichoke hearts – 300 gm, quartered
6. Black olives – ½ cup, pitted
7. Olive oil – 1 tbsp
8. For dressing:
• Extra virgin olive oil – ½ cup
• Lemon juice – ¼ cup
• Honey – 2 tsp
• Oregano – 2 tsp
• Black pepper – freshly ground, to season
• Himalayan pink salt – to season (any type of salt can be used)

Method:

• Preheat grill. Grill the capsicum pieces till the outer skin starts to turn black. I did not char the skin completely since I wanted a little bit of bite to the pepper but if you like it soft, grill till the outer skin turns completely black. Cool slightly and peel skin when still warm. Cut into long strips and keep aside.
• In a frying pan, heat olive oil, add the walnuts and cook for a minute or two. Keep aside.
• In a small jar, combine all the ingredients under dressing and mix well.
• In a large salad bowl, combine the baby spinach, artichoke hearts, feta, olives, walnuts and bell pepper.
• Pour the dressing just before serving.

Note – If you do not know how to get artichoke hearts, there are plenty of YouTube videos demonstrating the same. Or you could just make your job easier and buy canned ones.

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Insalata Caprese (Tomato Mozzarella Salad)

A simple Italian dish, Insalata Caprese (tomato mozzarella salad) is commonly served as an antipasto. But for me, this took the place of a simple salad which can be made in a jiffy.

It is important to have the freshest produce for this one since there are just two main ingredients – tomato and mozzarella. Pick up fresh, vine-ripened tomatoes and good quality mozzarella to make this salad. A dash of salt and pepper and a good drizzle of balsamic vinegar and olive oil completes this beautiful salad.

tomato mozarella salad

Ingredients:

1. Vine-ripened tomatoes – 3, cubed
2. Mozzarella – 250 gm, cubed
3. Fresh basil – 5
4. Salt – to season
5. Black pepper – to season
6. Balsamic vinegar – 1 tsp
7. Olive oil – 1 tsp

Note – Use any type of tomatoes as long as it is fresh, ripe and sweet

Method:

• Add cubed tomatoes, basil and mozzarella to a salad bowl.
• In a small jar, mix balsamic vinegar and olive oil and drizzle over the salad.
• Season with salt and pepper just before serving.

tomato mozarella salad

‘Everything’ Salad

When Orna Agmon and Ella Shine started a quaint little café, ‘Orna and Ella’ on Sheinkin Street, Tel Aviv way back in 1992, their only intention was to showcase traditional Israeli cuisine in a modern, contemporary way. But today, this café has become a culinary institution and boasts of a highly versatile and varied menu where gourmet dishes rub shoulders with homemade mama’s recipes.

The ‘Everything’ Salad, so aptly named by the staff at the café because it simply contained everything, has become a signature salad served at the café. The crunchy lettuce and the peppery rocket leaves try to keep their heads above the cool tomatoes and cucumbers which in turn battle with the salty feta and crispy croutons but all these get tied down with the fresh herby creamy dressing to create this bowl of healthy freshness.

everything salad

Ingredients:

For the Dressing:
1. Fresh mint – 1 cup, finely chopped
2. Fresh basil – ½ cup, finely chopped
3. Fresh parsley – 1 cup, finely chopped
4. Chives – ¼ cup, finely chopped
5. Mayonnaise – 1 cup
6. Sour cream – 100 ml
7. Salt – to season
8. Black pepper – to season

For the Salad:
9. Tomato – 4, diced
10. Cucumber – 2, diced
11. Rocket leaves – a large handful
12. Romaine lettuce – 5, roughly shredded
13. Fresh parsley – ½ cup, chopped roughly
14. Mint – ½ cup, chopped roughly
15. Feta cheese – 1 cup, cubed
16. Croutons – 1 cup

Method:
• To make the dressing, either mix ingredients 1-8 in a food processor or add finely chopped herbs to the mayo-sour cream mix.

herby dressing

• Mix all the ingredients for the salad in a large bowl and pour dressing on top just before serving.

Note – If you want to make croutons at home, cut any fine bread into cubes; toss in a bowl with olive oil, salt and pepper. Spread on a baking tray and bake at 170°C for 30-40 minutes. If you do not have an oven, toast the bread cubes in a non-stick pan on low heat till golden brown and crunchy. Croutons can be prepared ahead of time and stored in an airtight container.

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Peanut Salad with Curry Leaf Dressing

We often look to the Western world for salads and salad dressing recipes in spite of having so many beautiful ingredients to work with in our country. And this point was driven home when I came across a simple salad dressing using curry leaves by Sonya Haritha. A shout-out to you Sonya for this wonderful recipe and also the major strides that you have achieved in the organic farming scene.

Instead of using this dressing for a vegetable salad (which I am sure will be spectacular), I decided to use it to dress up roasted peanuts. The warm freshness of the curry leaves, olive oil, lime and honey really makes this one a nutty treat!

So here’s the recipe for peanut salad with curry leaf dressing – simple, nutritious and packed with flavor.

peanut salad with curry leaf dressing

Ingredients:

1. Peanuts (roasted, unsalted) – 2 cups
2. Curry leaves – ½ cup, coarsely powdered
3. Jeera/cumin seeds – ½ tsp, roasted and crushed
4. Red chili flakes – a generous sprinkle
5. Lime juice – 1 tbsp
6. Honey – 1 tsp
7. Olive oil – 2-3 tbsp
8. Salt – to season

Method:

• Roast peanuts without salt and keep aside.
• Roast the cumin seeds and coarsely powder along with curry leaves.
• To this, add lemon juice, honey, red chili flakes, salt and olive oil. Mix or beat well to combine.
• Pour the dressing over the roasted peanuts and toss to combine just before serving.

Note – Omit the chilli flakes if too spicy for your children. You could also try out this dressing with other nuts or vegetables.

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Batata Harra (Spicy Lebanese Potatoes)

When in doubt, cook potatoes! Every time, I am confused as to what to cook or want a simple accompaniment for a typical Indian meal, I always end up using potatoes. These tubers are so versatile and there are a million ways that you could cook it.

The same can be said for this spicy lebanese potato dish. I could use the same seasoning and make some amazing wedges or make it as the perfect accompaniment to the very humble thayir sadam (curd rice)!

batata harra (spicy lebanese potatoes)

Recipe Courtesy – SBS Food

Ingredients:

1. Desiree potatoes (any type can be used) – 500 gms, cubed
2. Olive oil – 2 tbsp
3. salt – to season
4. Extra-virgin olive oil – 1 tbsp
5. Garlic – 3 cloves, crushed
6. Coriander leaves – ¼ cup, finely chopped
7. lemon juice – 1 tbsp
8. cayenne pepper – 1 tsp

Method:

• Preheat the oven to 200˚C.

• In a large bowl, toss the potatoes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden.

• Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1-2 minutes until the garlic starts to change colour. Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste and sprinkle with the cayenne pepper.

• Serve hot

Linguine with Asparagus and Tomato

Linguine with asparagus and tomato; a recipe that I had jotted down in my cookbook diary long back. Stayed out of sight and out of mind for a long time but was thrilled to rediscover it. And since I did not think that I would be publishing or blogging about this recipe, forgot to write down where I got it from. So sorry that I cannot give due credits.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Asparagus is a relatively new vegetable for me as it is quite expensive back in India; in fact, I have tasted it only once at a five star resto, before coming to Australia. It is a wonderful vegetable to cook with, fresh with a delicious crunch. Overcooking asparagus is the worst thing that you can do to it as it lose its crunch and vibrancy, two qualities which make it unique. Blanching or grilling is the best way to preserve its natural taste.

A very simple, easy to prepare pasta dish which has become a regular in our home. And a perfect one for Meatless Mondays.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Ingredients:

  1. Linguine – 300 gm
  2. Green asparagus – 500 gm
  3. Cherry tomatoes – 200 gm
  4. Canned tomatoes – 400 gm
  5. Olive oil – 4-5 tbsp
  6. Garlic – 2 cloves, chopped finely
  7. Salt – to taste
  8. Pepper – to taste
  9. A pinch of sugar
  10. Italian herbs (optional)
  11. Chilli flakes (optional)
  12. Parmesan cheese – freshly grated

Method:

• Rinse and trim the asparagus; cut into short sections.
• Heat olive oil in a pan and lightly fry the garlic till golden brown.
• Add the asparagus and toss for a few seconds. Then add the cherry tomatoes and cook further on high heat for a few seconds. Next add the canned tomatoes and season with salt and pepper. Add a pinch of sugar and simmer on low heat for about 5 minutes.
• Cook linguine in salted boiling water; reserve a bit of the water in which the pasta was cooked, drain the remaining and add to the simmering sauce. Use the reserved pasta water to loosen up the sauce if it feels too thick.
• Grate fresh Parmesan cheese on top and season with Italian herbs and chilli flakes.
• Serve warm.

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

Linguine with Asparagus and Tomato - Meatless Monday cannot get more delicious - thespiceadventuress.com

 

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