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Cover: Quick cuisine

Recipes with noodles

27Jun 12

Vegetable lasagne

Vegetable lasagne with spinach and cranberriesI love experimenting with different kinds of lasagne because you can basically put just about anything into a lasagne, and it still turns out delicious. Here is one  vegetable lasagne in which I have used spinach, due to its pure healthiness, and cranberries since they are delicious and more versatile than just in desserts. (If you like meat in your pasta, try this beef and kale lasagne.)

Did you know that cranberries have lately been marketed as a “super-fruit” due to their high content in nutrients and antioxidant qualities? They are a great source of vitamin C and are low in calories but high in fibre.

Cranberries are very much part of North American and Canadian cuisine. They use them in marmalades, sauces, desserts and, not to forget, as a very important part of the Thanksgiving dinner.

Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, but also for medicines and dyes. It is believed that the natives introduced cranberries to starving English settlers who later incorporated them into the traditional feast of Thanksgiving.

What we need:

  • 6-8 lasagne noodles
  • 400ml of tomato sauce

  • 100ml of full fat milk

  • 1 teaspoon of thyme

  • 1 clove of garlic, minced

  • 1 carrot

  • 1 onion

  • 200g of fresh spinach, chopped

  • 20 dried cranberries

  • 100g of cheddar cheese

How to make it:

  1. Pour the tomato sauce into a bowl and add the thyme, garlic and milk.

  2. Wash and peel the carrot. Cut both the carrot and onion into small slices.

  3. Mix the spinach, carrot, cranberries and onion all together.

  4. Pour some of the tomato sauce into the oven-safe form.

  5. Add a layer of lasagne noodles.

  6. Alternate between the pasta, tomato sauce and the veggie/cranberry mix.

  7. End the last layer with the last lasagne noodle. Add the last of the tomato sauce and sprinkle the cheddar cheese on top, grated or in slices.

  8. Place in the middle of the oven for 40 – 50 minutes.

Enjoy!

Serves: 2-3

Time needed: preparation time 15 minutes and then oven time.

Level: Easy

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26Jun 12

Japanese noodles with bell peppers and beef

Japanese noodles with bell peppers and beef
Noodles are always super easy to make – it takes virtually no time at all to place them in boiling water and, voila! 5 minutes later they are ready. The tricky part is to make the noodles tasty – it depends on what you put in the dish. With a noodle dish, the good thing is that, much like pasta, you can make a nice dish out of what you happen to have at home that day. If you have salmon steaks left over from yesterday’s dinner in the fridge, then cut it into pieces and add to this dish.

I happened to have peppers and mushrooms in my fridge. Less glamorous than salmon, but still tasty. Here is a dish of noodles with teriyaki sauce in which I have added apple pieces for a little more interesting flavour and red peppers and mushrooms for their scrumptiousness and for being healthy. I try to always keep the “five-a-day” in mind!

This is a recipe I often make when I come home late in the evening and just want to flop in front of the telly with a glass of white wine. I hope you enjoy it! (I also recommend this duck fillet stir fry with noodles.)

Japanese noodles with bell peppers and beef
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Noodles with teriyaki sauce and apple pieces for a unique flavour
Ingredients
  • 300g egg noodles
  • 150g beef, chopped into small pieces
  • 1 small red pepper
  • 1 small yellow pepper
  • 6 big mushrooms
  • 2-3 tablespoons of Teriyaki sauce
  • 2-3 tablespoons of Japanese soy sauce
  • ½ an apple
  • 1 tablespoon of olive oil
Instructions
  1. Heat up the oil in a frying pan.
  2. Wash and cut the red and yellow peppers as well as the mushrooms into slices. Place in a frying pan in the oil.
  3. Peel the apple and cut it into small pieces. Add it to the frying pan.
  4. Let them all fry together until soft.
  5. Meanwhile, boil water in a saucepan and add the noodles. The water should cover the noodles. Let it simmer for 5 minutes or until ready.
  6. Drain the water from the noodles and add the noodles to the frying pan and lower the heat.
  7. In a separate frying pan, cook the beef strips until cooked throughout. When done, add this beef to the veggie and noodle mix, drizzling over the teriyaki and soy sauces.
  8. Serve immediately.

 

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