2011-05-28

Nadia's Magic Hands!

Penne with roasted vegetables in béchamel sauce

Date: 2011-05-28
Chefs: Nadia
Quantity: 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

Béchamel Sauce
1½ cups milk
1 small onion
1 bay leaf
½ tsp black peppercorns
3-4 parsley stems
1 ½ Tbs butter
2 Tbs flour
¼ tsp nutmeg
Salt and pepper to taste

Vegetables
Red and Yellow Peppers, Zucchinis, Asparagus, etc… by choice

Penne
50 g per person

Cooking
Heat the milk in a saucepan, adding the onion, bay leaf, peppercorns and parsley stems. Remove from heat and leave aside for 20 minutes. Then pass through a strainer.
Boil water, add a dash of salt and 1 tsp of olive oil, then add the penne until done, check directions on the box. Drain and set aside.
Wash and cut up some zucchinis, red and yellow bell peppers and asparagus.
Melt the butter until bubbly. Blend in the flour and stir with a wooden spoon for 1-2 minutes to obtain a roux.
Remove from heat, add the milk and whisk constantly until smooth and thick.
Return to heat and cook until the sauce starts to boil. Simmer for a few more minutes till a film of sauce starts to cling to the wooden spoon.
Season with salt, pepper, and nutmeg.
Drizzle vegetables with some olive oil and put in the oven turning occasionally for about 10 minutes.
Mix pasta with veggies and pour the hot sauce over.


Harissa

Date: 2011-05-28
Chefs: Nadia
Quantity: 6
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients
2 cups semolina
¾ cup sugar
1 cup yogurt
2/3 cups milk
1 Tbs tahina (ground sesame seeds)
1Tbs rose water
1 tsp baking soda

Syrup:
2 cups sugar
1 cup water

Cooking
Grease a rectangular pan.
Preheat oven 180°C.
Mix all ingredients together to form the batter.
Bake in the oven at 180°C for 10 minutes.
Cut into squares and place a single, peeled almond onto each square.
Then return to the oven and bake for another 10 minutes.
Remove from oven and add syrup.

Spinach Salad

Date: 2011-05-28
Chefs: Nadia
Quantity: 4
Preparation Time: 10 minutes

Ingredients
2 bags (10 oz) spinach leaves
2 tangerines peeled and divided
½lb bean sprouts
1 red bell pepper cut up
1 cup corn

Cooking
Prepare a dressing of your choice.
Mix all ingredients, add the dressing.
Sprinkle some sesame or sunflower seeds on top.



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