Category Archives: Noodles

Lemon Goat cheese Ravioli

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Lemon Goat cheese Ravioli

I have been a part of this cook book club and I am loving it. I feel its great because you are getting inspiration from the book and your co-chefs. Its amazing to see everyone’s take on the same dish, be it swapping out ingredients, cooking techniques or even plating.

This month’s author is  Yotam Ottolenghi and we are cooking from various books of his. I must tell you, you will fall in love with his book. I will be sharing many recipes, some just like he makes, some my variations.

Jerusalem is one of my favorite cook books, Yotam takes us down the lanes of Jerusalem. You can smell the breads from the bakery and halva on the streets.

I love the fact that he is so connected to his roots and that his cooking is simple. It speaks to you because the ingredients are honest and so are the techniques. There is a clear sense of sharing the recipes and it touches me. It focuses on various vegetables that we get through out the year and not limited to just carrots and bell peppers

Today I am sharing one of the recipes from his book Plenty. This has been my inspiration to making pasta and also make other things that I will be sharing soon.

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For the pasta

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3 tbsp olive oil
3 medium eggs
330g ’00’ flour, plus more for rolling
½ tsp turmeric
Grated zest of 3 lemons

For the filling

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300g creamy, mild goat’s cheese
½ tsp  sea salt
1 pinch chilli flakes
Freshly ground black pepper
1 egg white, beaten

To serve

2 tsp pink peppercorns, crushed
1 tsp roughly chopped tarragon
Grated zest of 1 lemon
Lemon juice (optional)

Method

Mix the oil and eggs. Put the flour, turmeric and zest in a food processor, add the oil and egg mix, and blend to a crumbly dough (it may require extra flour or oil).

Once the dough has come together and is smooth (you may need to work it a little by hand, too), divide it into four thick, rectangular blocks.

Wrap in clingfilm and chill for anything from 30 minutes to two days.

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Dust a work surface with flour. Take a piece of dough and flatten with a rolling pin. Set a pasta machine to its widest setting and pass through. Repeat, narrowing the setting a notch each time, until you reach the lowest setting. Place pasta sheets flat under a moist towel, so they don’t dry out.

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Use a fork to crush all the filling ingredients together, apart from the egg white. Use a pastry cutter (or rim of a glass) to stamp out pasta circles roughly 7cm in diameter. Brush each with egg white and place a heaped teaspoon of filling in its centre. Place another disc on top and, with fingers dipped in flour, squeeze out any air as you bring the edges of the discs together. You should end up with a pillow-shaped centre surrounded by a 1cm edge. Tighten the edges until you can’t see a seam. Repeat with the rest of the dough, place the ravioli on a tray sprinkled with semolina, and leave to dry for 15 minutes. Cover with clingfilm and refrigerate for a day or two.

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To serve, bring a large pan of salted water to the boil. Cook the pasta for two to three minutes, until al dente, drain and divide between four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle with rapeseed oil, add salt and a squirt of lemon juice, and serve piping hot.

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Burmese khow suey

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Burmese Chicken Khow-Suey

  

In the Indian subcontinent to the left of India are countries like Thailand, Burma, China & Laos.

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I am fascinated to see how the food changes as you get closer to the border. You can start seeing the influence of different cuisines as you get close to the border, the ingredients peep in various forms. Momos in Sikkim start telling you that you are close to the China border.

Today’s dish is a classic example- Curry from India, Noodles from China and Coconut milk from Thailand combine to make this wonderful dish Burmese Khow suey.

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Lovely combination of Indian, Thai and Chinese cuisines, you can tell where Burma is located with this combination.

 

 

It is a great one pot dish. All the components can be made ahead and can be put together very quickly, all you need to do is cook the noodles.

 

Ingredients:

Part A: Chicken

2-3 chicken breast ( cut in small pieces)

2 tbsp yogurt

1 tsp chili powder

1/2 tsp turmeric powder

1/2 tsp salt

Mix all the ingredients and marinate the chicken for 20 mins

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Part B: Tomato sauce

1 tomato in big pieces

1 onion chopped in big pieces

2 garlic cloves

1/2 inch ginger

1 green chili

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Grind these together to make into a fine.

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Part C: Coconut sauce

1/4 cup Chana dal ( pressure cooked)

1 can of coconut milk

1/2 tsp turmeric

1/2 tsp salt

 

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Grind both of these together, add to a sauce pan and cook for 20 mins on a slow flame.

 

Part D: Chicken curry

Marinated chicken

1 tsp oil

1 tbsp Garam masala ( you can also use any other meat masala)

1 tsp coriander powder

1 tsp cumin powder

Heat oil in a pan. Add marinated chicken and cook for a few mins.

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Add  the tomato sauce ( Part B) to the chicken

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Add spices and cook till the tomato sauce is dried up.

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Part E: Noodles

Boil egg noodles.

Part F: Toppings:

Chopped cilantro

Chopped Mint

Fried onion

Chopped roasted peanut powder

Smoked chili oil ( I make it at home, it is so yummy)

Cut lime wedges.

How to eat:

  • Put noodles in the bowl
  • Add chicken
  • Pour coconut sauce
  • Add toppings of your choice & Enjoy
Burmese khow suey- edamame noodles

Burmese khow suey- edamame noodles