Saffron noodles with veg
Jun. 24th, 2013 12:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaI had a little time and energy yesterday, and I felt inspired, so dinner was a little more complicated than some things I make. However, it was so yummy I thought I would type up what I did in case anyone else wants to try some and can’t get to my house before I finish the leftovers…
Saffron noodles with veg
First I made homemade egg noodles, using three eggs, some saffron, pepper, a dash of salt, and enough flour to make a stiff dough (2 to 3 cups of flour??). Then I used my pasta machine to roll the dough out to the middle thickness possible (so a rolling pin would have worked fine, too) and then cut the dough into lozenge-shaped pieces (my rolling cutter has a wavy shape, so they had scalloped edges).
I dropped the noodles into a large pot of boiling water, to which I had added a spoonful of vegetable broth powder (the brand I use contains no salt). As soon as they were cooked (nearly straight away—they float and get slightly puffy looking and slightly change their colour to a lighter shade of golden yellow) I drained them, then stirred in enough butter to keep them from sticking together while I chopped the veg.
The vegetables I had on hand were fresh broccoli, spinach, and cherry tomatoes, so I chopped them all fine, then layered the noodles, veg, and some chopped almonds and pistachios into a casserole dish, and poured some fresh cream over all.
I baked this for perhaps 20 minutes at 150 C (in an oven which has forced air), and at that point it was very yummy—the broccoli was vivid green and still gently crisp, and there was a creamy sauce. However, at that time![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lord_kjar was still outside driving the tractor, so I turned off the oven and left it in to keep warm till he was ready to eat, too. An hour later the cream sauce had largely soaked into the food and the broccoli had transformed into soft bits of much duller green colour, but he really enjoyed it nonetheless. I just had some cold leftover for lunch, and it was really, really yummy.
Saffron noodles with veg
First I made homemade egg noodles, using three eggs, some saffron, pepper, a dash of salt, and enough flour to make a stiff dough (2 to 3 cups of flour??). Then I used my pasta machine to roll the dough out to the middle thickness possible (so a rolling pin would have worked fine, too) and then cut the dough into lozenge-shaped pieces (my rolling cutter has a wavy shape, so they had scalloped edges).
I dropped the noodles into a large pot of boiling water, to which I had added a spoonful of vegetable broth powder (the brand I use contains no salt). As soon as they were cooked (nearly straight away—they float and get slightly puffy looking and slightly change their colour to a lighter shade of golden yellow) I drained them, then stirred in enough butter to keep them from sticking together while I chopped the veg.
The vegetables I had on hand were fresh broccoli, spinach, and cherry tomatoes, so I chopped them all fine, then layered the noodles, veg, and some chopped almonds and pistachios into a casserole dish, and poured some fresh cream over all.
I baked this for perhaps 20 minutes at 150 C (in an oven which has forced air), and at that point it was very yummy—the broccoli was vivid green and still gently crisp, and there was a creamy sauce. However, at that time
lord_kjar was still outside driving the tractor, so I turned off the oven and left it in to keep warm till he was ready to eat, too. An hour later the cream sauce had largely soaked into the food and the broccoli had transformed into soft bits of much duller green colour, but he really enjoyed it nonetheless. I just had some cold leftover for lunch, and it was really, really yummy.![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2013-06-25 02:55 pm (UTC)(no subject)
Date: 2013-06-28 11:05 am (UTC)