Sunday, 21 December 2008

Garlic roasted asparagus

If you are still looking for ideas as to what vegetable side dishes to serve with your Christmas turkey (I think we're having roast beef instead), how about asparagus roasted in the oven? They may not be as seasonal or traditional as brussel sprouts, beets or winter carrots, but they are a tasty alternative for something different.

The best part is that they require little effort and can go into the oven just after your turkey or roast is done. So while the bird is have its requisite 10-15 minutes rest before carving and as you prepare other side dishes, the vegetables can cook in the oven and be hot and ready just as you are about to serve.

You can do this with just asparagus. I tossed in an extra pepper that I had in the fridge and that works well too, with the peppers adding extra sweetness.

Garlic roasted asparagus

Ingredients (serves 4 as a side dish):

Around 24 spears of asparagus spears (about 6-7 per person, depending on size)
2 cloves of garlic, minced
2 tbsp extra virgin olive oil
Salt and pepper
2 tsp lemon juice (optional)
2 red peppers, sliced (optional)

1. Preheat the oven to 400F/gas 6. Wash the asparagus and cut about 1 inch off the base of each stem. I prefer to just snap the asparagus. Hold one stem at a time and snap towards the base; the stem should break just between the woody and the tender parts.
2. Place the asparagus (and peppers, if using) in a large ovenproof dish. Add the minced garlic, extra virgin olive oil, lemon juice (if using) and season lightly with with salt and pepper. Mix well.
3. Cook in the middle of the oven for 15-18 minutes until the asparagus spears are tender, mixing and turn them once halfway through.

Click post title for full recipe

Wednesday, 17 December 2008

Yakisoba with prawns and asparagus

AP had a Christmas meal at work yesterday and didn't need a packed lunch, so I had to figure out something for lunch just for myself. I normally make our bento the night before, often using leftovers from dinner. Even if it's just making sandwiches, it makes things easier to pack them the night before since AP gets up and go to work earlier than me in the morning and I don't often fancy working in the kitchen all bleary eyed and half asleep.

This bento was made in the morning since I had time to put things together for myself. It used up a few spears of asparagus left in the fridge, some prawns and crabsticks from the freezer and noodles in the pantry. I can't emphasise enough how good it is to have a well stocked pantry and freezer that makes making unplanned bento much easier, especially if there isn't much 'extra' fresh food in the fridge. Since this was made for a bento, I will write down the recipe for one potion, but you can easily double up this recipe for a sit-down lunch or dinner for 2 (or more).

081216

Ingredients (serves 1):

6 large prawns, shelled and deveined
1 tsp light soy sauce
1/2 tsp sake
1/4 tsp corn flour
1 clove garlic, minced
1 portion of noodles (I used ramen)
5 spears of asparagus, trimmed and sliced diagonally
2 crabsticks, sliced
Oil for cooking
2 tbsp light soy sauce
1 tbsp sake
1 tsp sugar
Pinch of salt
1/4 tsp sesame oil
Sesame seeds for garnish (optional)

Method:

1. Marinate the prawns in light soy sauce, sake and corn flour and set aside while preparing the other ingredients. You can skip this step if pressed for time.
2. Cook the noodles according to pack instructions. Drain and set aside.
3. Heat a wok or heavy based pan until hot. Add some oil to heat and add the garlic and prawns. Stir fry briskly until the prawns are half cooked, about 2 minutes.
4. Add the asparagus and stir fry for another 3 minutes until the vegetables are just tender. Add the noodles, crabsticks and the rest of the seasoning and mix well. Dish out and sprinkle with sesame seeds to garnish.

Click post title for full recipe

Thursday, 11 December 2008

Apple crumble

AP and I have had some apple crumble at a couple of restaurants here in Vancouver but have not found them much to our liking. Apple crumbles tend to be quite oaty here; most recipes that I've seen on Canadian or American sources tend to list oats as an ingredient, which is quite uncommon in the UK. Neither of us are keen on the taste and texture of oats in our crumbles. With the onset of winter, home cooked comfort food like baked apple crumble served with warm custard really hits the spot. So I had to roll up my sleeves (literally) and make one in order to get the kind of crumble that we like.

Making crumble topping is dead easy if you have a food processor. Just pop in all the ingredients and pulse until the mixture resemble fine breadcrumbs. Well, I don't have a food processor, however much I would like one (not wanting to shell out so much money to buy something that I would only use for less than 2 years, given I can't ship it on to Singapore with the difference in electricity voltage). But making crumble by hand is pretty easy too. Not as convenient as a food processor in that you actually have to get your hands 'dirty' in handling the flour and butter, but definitely not difficult. So don't be intimidated and give it a go. Believe me, it's definitely much better than packets of prepared crumble topping (and I've tried those too!).

Apple crumble 1

Things to bear in mind: Make sure you use proper blocks of butter, not the spreadable stuff from a tub. A crumble mixture requires the fat to remain cold in order to bind the flour and sugar into breadcrumbs-like texture and spreadable butter or margarine melts too quickly. This requirement for the butter to remain cold also means one should work the mixture quickly and rub with your fingertips lightly to avoid melting the butter too much.

Cooking apples are great for crumbles and pies as the cooking process and addition of sugar caramelises and sweetens apples that are too tart for eating as is. Granny Smith and Bramley apples are particularly good as their tartness help to balance the richess of the crumble topping. You can also use a mix of cooking and eating apples for a mix of different flavours, or add a handful of blackberries to the apple mixture.

Apple crumble 2

Ingredients (serves 4):

Topping:
150g or 1 1/4 cup plain flour
85g or 3/4 cup brown or demerara sugar
100g butter, room temperature and cut into small cubes

Apple mixture:
3-4 apples, peeled, cored and sliced
25g or 1/4 cup brown sugar
1 tbsp plain flour
1/4 tsp cinnamon

1. Preheat the oven to 400F/gas 6. To make the crumble topping, place the flour, demerara sugar and butter in a large mixing bowl. Using the tips of your fingers, rub the butter into the flour and sugar, mixing it all evenly. You want to rub the butter into smaller and smaller pieces while coating them in flour and sugar (which stops the pieces from sticking to your fingers). When done, the mixture should resemble breadcrumbs. (Alternatively, place the above ingredients in a food processor and pulse until the mixture resemble breadcrumbs and there are no large pieces of butter. Be careful not to overwork the mixture.) Set aside in a cool spot.
2. Grease 4 large ramekins or a pie dish. Mix the slices apples, brown sugar, flour and cinnamon in a large bowl and place at them at the bottom of the baking dish(es).
3. Top with the crumble mixture and bake in the middle of the oven for 45-50 minutes until the top is golden and slightly crunchy. Serve with warm custard if desired.

Apple crumble with warm custard

I only wanted to make apple crumble for AP and myself and didn't want to use a whole large pie dish with leftovers. So these were made in 2 individual dishes (like large ramekins, about 4.5 to 5 inches across) with half of the above ingredients. I still made the full amount of crumble topping though. I used half and stored the other half in an airtight container in the fridge. As long as the mixture stays cold (remember the butter?) it should be fine in the fridge for a week. This meant I had ready-made crumble topping for dessert again later in the week, and all I had to do was slice up some apples. Yummy.

Click post title for full recipe

Monday, 8 December 2008

Oven baked potato wedges

I like potato wedges but am not keen on the frying given the amount of oil used (what the heck to do with all that leftover oil??) and our open plan living space. I was quite pleased to find that oven baked potato wedges still has the same crispy skin (ok, not as crispy as deep fried, but close!) and fluffy centre with the convenience of healthy oven cooking.

The seasoning is very simple. You can just use salt and pepper if that's all you have on hand. Paprika adds a nice smoky flavour and slight heat. Dried garlic granules, garlic salt or steak seasoning (sold prepared in a bottle or grinder) also work very well so feel free to experiment. It's always better to err on the side of caution and under-season a little rather than add too much seasoning. You can always add more salt and pepper after cooking if you find it too plain for your taste. Besides, that's what ketchup (and for us, Thai sweet chilli) is for.

Potato wedges

Ingredients (serves 2):
2 large potatoes (I used Yukon Gold for its waxy texture)
1 tbsp vegetable oil
1/4 tsp paprika
Salt and pepper to taste (about 1/4 tsp each or less)

1. Preheat the oven to 425F/gas 7. Wash and scrub the potatoes well. Cut into 6 or 8 wedges each and place in a large bowl. Add oil, paprika, salt and pepper and mix well to coat thoroughly.
2. Spread the wedgest on a non-stick baking sheet (I line one with foil for easier clean up). Bake in the oven, turning once for about 30 minutes.

We had the wedges with honey and rosemary chicken legs and roasted peppers. Of course, feel free to just snack on the wedges on their own. I know I would!

Rosemary chicken legs with potato wedges and roasted peppers


Related recipe:
If you like this dish, you may also like rosemary and garlic roast potatoes
Rosemary and garlic roast potatoes

Click post title for full recipe

Thursday, 4 December 2008

Steamed three eggs with pork 三蛋蒸猪肉

Salted egg with pork (咸蛋猪肉) a dish that I grew up eating at home. My mum used to make this with just salted eggs, regular eggs and minced pork. She later added century egg for a touch of extra colour and flavour and it became Steamed Three Eggs with Pork (三蛋蒸猪肉). Steamed egg dishes are quite common in Chinese, Vietnamese and Japanese cuisine. Chawanmushi (Japanese steamed egg) comes to mind, which I adore for the silky smooth texture and delicate flavours. This steamed egg and pork dish is a lot more robust with savoury pork at the bottom and silky egg on top, along with bits of golden salted egg yolk and onyx-like century egg pieces scattered about.

Both salted eggs and century eggs are forms of preserved or preserved eggs. They are made from duck eggs, with salted eggs being soaked in brine, and century eggs being immersed in mixture of clay, ash, salt, lime, and rice straw. (It is a myth that century eggs are made by soaking them in horse urine.) The photo below shows a regular chicken egg in the foreground, followed by a white salted egg and a century egg with a blue-grey tint.

Three types of eggs

Clockwise from the top, there is a regular chicken egg, salted egg and century egg. Uncooked salted eggs have watery whites and a firm yolk that is golden orange in colour. Century eggs require no additional preparation after the shell is cracked and peeled (like a hardboiled egg). The yolk is dark green and may be slightly creamy in the centre (they may be sold as 'firm centres' 硬心 or 'soft centres' 软心) and the white is a dark brown transparent jelly.

Eggs three ways

The Wikipedia articles linked above do a good job describing the various uses of salted eggs and century eggs in different types of Chinese cuisine. If you have not tried any of it, I would encourage you to do so, perhaps with a Chinese friend, although both ingredients are definitely an acquired taste. My British husband has taken to them after trying them, but then he is fairly adventurous in his food (which is great for us!). For those of you who are familiar with salted and century eggs, I hope you will give my mum's recipe a go and see what you think. Actually I would also be interested in how many other people grew up with this dish or similar versions.


Ingredients (serves 2-3 as a side dish):

250g minced pork
1 tsp light soy sauce
1 tsp sugar
Dash of white pepper
1/2 tsp sesame oil
1 tsp cornflour
2 large eggs, beaten
1 salted egg, yolk separated and chopped
1 century egg, cut into small pieces
450ml water

1. Mix together the minced pork with light soy sauce, sugar, pepper, sesame oil and cornflour. Spread it across the bottom of a glass or other heat proof dish.

Minced pork as base

2. Mix the beaten eggs, salt egg whites and water together and pour over the minced pork. The dish can now be cooked in a large steamer, either those powered by electricity or on the stove on top of a pan of boiling water. The traditional home-cooking method, as I have done, is to do it in a wok with a metal trivet on which to place the dish.

Wok as a steamer

3. Place the trivet in the wok, add about an inch (depending on the height of your trivet) of hot water. Don't let the water touch the base of the dish. Place the dish on the trivet, cover with a lid and put it on high heat. After 1 minute, turn the heat down to medium.

Ready for steaming

4. After 15 minutes, remove the lid (be careful of hot steam) and scatter the chopped up pieces of salted egg yolk and century egg on top of the egg mixture. Adding these later make sure that they stay on top to create a multi coloured jewel-like effect. Put the lid back on a steam on medium heat for a further 5-8 minutes. Serve immediately.

Steamed three eggs with pork

Note: Do not steam this dish at too high a heat or for too long, otherwise the egg layer will become spongey and has a pockmarked appearance. Test the centre of the dish to make sure that the pork is cooked. Actual cooking time will depend on the thickness of your pork layer.

Any leftovers can be kept in a separate lidded container, or just put plastic wrap on top of the dish. It reheats well either in a steamer or 2-3 minutes in the microwave.

Click post title for full recipe

Saturday, 29 November 2008

Using up random bits of food for bento

I really liked how this one turned out, given that it was made entirely from random items in the fridge/freezer. I usually plan out our lunches (and dinners) but there are times when plans change. That is why I would often squirrel away random portions and items of food in the freezer so that I can always put something together.

Three mushroom rice, inarizushi, container of soy sauce, sugar snap peas and kimchi.
081124

The mushroom rice freezes well, so it's just as well I always make a pot of it in the rice cooker. Freeze individual portions in airtight containers (up to a month) and reheat in the microwave (about 2 minutes on High, mixing halfway through) before packing them into the bento container.

Inarizushi were from a frozen stash as well. I always make a large batch and freeze the rest. Individually wrap them in plastic wrap and then place in a large ziplock bag and freeze. Reheat on a microwaveable plate about 1 minute on High. I had a large jar of kimchi (Korean pickled vegetables) in the fridge, so a bit of that went in. I didn't use up a pack of sugar snap peas earlier in the week so the handful of veg also went into the bento.
Bento is so good for using up random bits of food.

And here is a selection of other bento lunches for the past week or so:

Tuna pasta salad with sundried tomatoes and sweetcorn, and steamed asparagus tossed in extra virgin olive oil.
081113

Yes, sandwiches belong in a bento too. This one had rosemary ham (from Granville Island Market), jarlsberg cheese, lettuce and cucumber in white bread, sliced peppers and a chocolate.
081117

This was from extra chicken fajita that we had for dinner. The ingredients were packed separated to be assembled at lunch time. This Laptop Lunches container is pretty useful for bulky items like that, and the inner containers can be taken out and microwaved if necessary (like the fajita filling, which has a lid on it). This lunc contained sliced kiwi, chicken fajita filling, two flour tortilla wraps, and small container of sour cream.
081119

Inarizushi, peppers, edamame, onigiri and container of soy sauce.
081120

Click post title for full recipe

Thursday, 27 November 2008

Tuna pasta salad with sundried tomatoes

I like making pasta salads for bento and this tuna pasta salad has the added kick of sundried tomatoes. You can also multiply the ingredients to make a larger portion, particularly good for a potluck party. This dish uses food that I tend to have in the pantry, fridge or freezer so I can also put it together at short notice.

I rather like the bits of red, yellow and green in this dish:
Tuna pasta salad

Ingredients (serves 2-3):

1 1/2 cup uncooked small pasta shapes (bow ties, small shells, spirals etc)
1 can of tuna chunks in water, drained and flaked
3 pieces of sundried tomato in oil, diced (easiest with scissors)
1 cup sweetcorn, canned (drained) or frozen (defrosted)
1 small handful of parsley, chopped (or 1 tsp dried)
3 tbsp mayo
Salt and pepper to taste

1. Cook the pasta in a large pan of boiling water, according to packet instructions, until al dente. Rinse in cold water to cool quickly and set aside.
2. Combine the tuna with 2 tbsp of mayo and mix well. Add the tuna mayo mixture to the pasta, along with the sundried tomato, sweetcorn, parsley remaining mayo and mix well.
3. Season to taste with salt and pepper. Keep chilled until ready to eat.

I am sending this dish to Presto Pasta Nights, which is hosted by Daphne of More Than Words this week.

Click post title for full recipe

Tuesday, 25 November 2008

Pork with ginger and spring onion 姜葱猪肉

Beef or pork with ginger and spring onion (姜葱猪肉) is a dish that I cook quite frequently at home. It is quick to cook and the savoury gravy is lovely drizzled over plain rice. I normally cook this dish with beef but depending on the quality of the meat I happen to find on the day, any supermarket promotion going on, or whether we've had beef overload during the week, I would also cook this with pork.

The key to tender and succulent pork or beef in this dish is to marinate the thin slices of meat. At least an hour but overnight is best. Quick stir frying is also essential to seal in the juices without drying out the meat. I love making this dish on weekdays. All I need to do is marinade the meat the night before or in the morning, and then it is minutes from the fridge to the dining table. I sometimes add sliced mushrooms to the dish since we're always looking for an excuse to eat more mushrooms.

Pork with ginger and spring onions (姜葱猪肉)

Edit: I forgot to mention that I tend to use pork loin for this dish, and either rump or sirloin for the beef version. Slice the meat thinly for the marinade to infuse the meat thoroughly and for quick cooking.

Ingredients (serves 2):

300g pork, cut into thin strips
4 stalks of spring onions, cut into inch-long sections on the diagonal
5-6 white button or shitake mushrooms, sliced (optional)
1 inch piece of ginger, peeled and sliced
Oil for cooking

Marinade:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper

Seasoning:
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water

1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.
3. If using, add the mushrooms and stir fry for 1-2 minutes. Then add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.
4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain rice rice.

Click post title for full recipe

Friday, 21 November 2008

Presto Pasta Nights #90: Round up

Phew! I was a little overwhelmed by the number of entries this week. There were plenty of pasta dishes submitted for this week's Presto Pasta Nights and I was very impressed by the variety and creativity. There were dishes made from scratch to deal with various food allergies, fusion dishes, as well as more traditional ones. Soups, salads, tomato-based, cream sauce, cheese sauce, stir fries... The possibilities are indeed endless. I hope you get some good ideas for the week ahead from the following bloggers, as well as discover some new food blogs.

PPN 90

The entries are listed in the order that they were received:


First we have pasta with a chilli twist from Sangeeth of Art of Cooking Indian Food - pasta with chilli sauce.
Art of cooking indian food

Judith from Think On It! made innovative use of a duck in a pasta with duck ragu.
duck ragu

To deal with her kid's egg allergy, Libby from The Allergic Kid made flax seed pasta from scratch, and submitted not one but two dishes: Flax Seed Noodles with Miso Glaze and Pumpkin Ravioli.
Flax Seed NoodlesPumpkin Ravioli

Eliza, who runs Notes From My Food Diary, made a Florentine Pasta Salad with Lemon. Sounds very refreshing.
Florentine Pasta Salad with Lemon

Ruth from Once Upon A Feast (who started PPN) made Pasta Puttanesca with Shrimp for this week.
Pasta Puttanesca with Shrimp

Kevin is one of the most prolific food blogger that I know and his entry combined two of my favourite food: Shrimp Carbonara.
Shrimp Carbonara

Abigail from Mamatouille submitted her very first PPN entry, a Red Lentil, Spinach, and Ginger Penne.
Red lentil, spinach and ginger penne

Daphne from More Than Words gave us this unusual combination of a Spicy Mango Pasta Bake. I love mango so no complaints from me!
Spicy mango pasta bake

Kiichenetta from Got No Milk offers up an Arugula ravioli with marinara sauce, made from wonton wrappers!
arugula-ravioli-with-marinara-sauce

Patsy from Family, Friends and Food cooked up their favourite comfort food, lagsana.
lagsana

We have another wheat-free noodle dish from Ning of Heart and Hearth. The Stir-Fry Mung Bean Vermicelli with Beef looks really good and I love mung bean vermicelli (also called glass noodles or bean thread noodles).
stir fry mung bean vermicelli

Eugenia from Didally.com treats us with a colourful Hearty Pasta Salad.
hearty pasta salad

Leemei Tan from My Cooking Hut cooked up a Tagliatelle with Spicy Sausage, Courgette, and Petit Pois.
tagliatelle-with-spicy-sausage-courgette-and-petit-pois

From Marie, of Starchy, we have Shrimp and Bokchoy Noodles. Anything with prawns wins with me!
shrimp bokchoy noodles

Katie from Thyme For Cooking submitted a dish of Pasta with Chevre, Ham and Peas in a skillet. It was a bit of challenge with a stove that had to be kindled and fired.
pasta with ham and peas

We have another fusion dish from Mary of One Perfect Bite: Spaghetti Marco Polo - A Chitalian Stir-Fry. Mmm... Prawns... \
Spaghetti Marco Polo

Apu of Annarasa - Essence of Food sent in a vegetarian pasta dish of Warm Broccoli-Spinach Pesto Salad.
Warm Broccoli-Spinach Pesto-sent

Marye from Baking Delights went with her love of cheese with this Southwestern Alfredo.
southwestern alfredo

We have another entry of homemade pasta from Glenna, of A Fridge Full Of Food, who made Chicken & Spinach Cannelloni
chicken and spinach cannelloni

Serena from Rock Cake also made Pumpkin Ravioli, so you now have two recipes to choose from.
Pumpkin ravioli from Rock Cakes

I've been a long time reader of Cook Sister and am delighted to have an entry from Jeanne. She used a less common pasta shape to cook up a orecchiette in a creamy mushroom & pesto sauce.
Cook Sister

Wiffy from Noobcook cooked up a macaroni soup that reminds me of my childhood comfort food. Check back on her blog for updates as she actually cooked macaroni for breakfast, lunch and dinner, all in one day!
macaroni soup

From Mrs Ergul of Mrs Ergul in the Kitchen, we have Chicken Cacciatore Fusilli.
Chicken Cacciatore Fusilli

Vodka with pasta?? Don't diss it till you've tried it. Check out this recipe for Penne alla Vodka from Anna of Morsels & Musings.
penne-alla-vodka

And finally, here is my offering of Sausage Minestrone. A warm and hearty soup for cold autumnal days.
Sausage minestrone 1

The next Presto Pasta Nights will be hosted by Daphne of More Than Words. Send your entries to daphnesu16(at) yahoo(dot)com and a cc to Ruth AT 4everykitchen DOT com, by the 27th of November.

Click post title for full recipe

Tuesday, 18 November 2008

Minestrone soup with sausage

For Presto Pasta Nights this week, I decided to make a pasta soup instead of a main dish or salad. The autumnal weather definitely calls for something warm and hearty, and a large bowl of hot soup with some wram crusty bread is just so comforting. Soups are also a great way to use up vegetables languishing at the bottom of the fridge so feel free to throw whatever you have instead of following the recipe strictly (e.g. potatoes, celery, squash, beans, mushrooms).

The addition of sausage meat rolled into little meatballs add great flavour to the soup and will also be a hit with kids. You can also use alphabet pasta in the soup for young diners, or those young at heart. If using small shell pasta or other shapes, it might be a good idea to cook the pasta separately and add them to the soup at the end, so that the pasta does not get to soft and soggy or expand too much in the soup. Since it takes almost the same amount of effort to make soup for 2 or for 6, I always make a large pot. Leftover soup can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 1 month. Store it without the pasta unless you don't mind them soft and bloated. We had this minestrone soup with bread and cheese.

Sausage minestrone 1


Ingredients (serves 4)

2 tbsp olive oil
200g sausage meat (about 2-3 sausages)
1 medium onion, diced
1 clove of garlic, minced
2 medium carrots, diced
1 medium leek (white part only), sliced into rounds
1.5 litre chicken or vegetable stock
1 tin of chopped tomatoes
2 bay leaves
1/4 tsp dried oregano
1 cup uncooked pasta (small shells or elbow macaroni)

Method:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, leek and and dried oregano and sautee until the onion has just turned translucent.
2. Add the stock, tinned tomatoes and bay leaves and bring to the boil. Cover and simmer on low heat for about 30 minutes.
3. While the soup is simmering, heat a little oil in a frying pan. Shape the sausage meat into small marble-sized balls and brown them in the pan. This will seal juices and flavour and prevent the meatballs from disintegrating in the soup. Add the browned meatballs to the soup where it will finish cooking. Check for seasoning and add salt and pepper to taste. (The sausage meat will flavour the soup; I didn't need to add salt or pepper in mine.)
4. Cook the pasta in a separate pan of boiling water according to packet instructions. Divide the cooked pasta amongst soups bowls. Ladle the soup over the pasta and serve immediately.

Sausage minestrone 2

There is still plenty of time to send in your entry for Presto Pasta Nights this week. Please send your entries to nilmandra(at)soyandpepper(dot)com with the following information:

1) Name
2) Blog title and URL
3) URL of the post containing your pasta dish
4) A picture of your pasta dish

The deadline is Friday 21st of November. In your write up, please mention and link to Presto Pasta Nights and Soy and Pepper. I have already received a number of delicious-looking and some very creative entries, and I look forward to more great ideas from you. As long as it is pasta or noodles, send it in!

Click post title for full recipe