Everyone loves fresh pasta, but making it can take quite some time. These Butternut Squash Wonton Ravioli may angry some Italians but cheating is definitely worth-it. This time I made them with a light and tasty roasted pumpkin filling that I usually like to pair with an equally simple and delicious sage butter. But this short-cut allows for infinite options! As in any Mediterranean preparation, a good combination of ingredients and quality will be the key to make the dish a success, so with that in mind, get creative! Plus, with this cheeky trick, no elbow grease or hand pasta rolling skills are required, just keep the secret to yourself and don’t tell your dinners.
·1 Roasted Butternut Squash
·2 Cloves of Garlic
·50 gr Parmesan Cheese
·Olive oil, Salt and Pepper
Note: *This recipe can be made vegan by using egg-less wanton wrappers and substituting the parmesan for cashews.
Cut the squash in half, season with salt and drizzle with olive oil before roasting at 200ºC for about 1h or until tender. Once cooked, fry the finely chopped onion and garlic with a tbsp of olive, add the roasted squash and fry for a few extra minutes. Reserve and season with pepper, nutmeg, grated parmesan and mix well.
Grab a wanton wrapper and place a tbsp of filling in the center, with a wet fingertip or brush, moisten 2 sides of the pasta square and fold it into a triangular shape. There are many ways of folding the wrapper, but this super simple method allows for a good amount of filling, perfect for this light roasted pumpkin deliciousness.
Boil the ravioli for about a minute, drain and fry in sage butter or along with your favorite sauce. There are no longer excuses not to make fresh pasta at home, cheating is the new cooking!
These pink pickled eggs are as cute as you imagine, after soaking on a beet juice brine, their exterior absorb the colour and turn into fuchsia, which contrast with the yellow yolk on the inside. But why would the mood for this recipe be #diarrhea then? Well, because I’ve just launched a series of videos about “cool looking food for hipsters with sensitive stomachs” and these are part of the first recipe, a Pink Congee with equally pink pickled quail eggs (see the video on our Instagram or Facebook). And there are more to come!
But if if you are quite severely sick to your stomach, skip the vinegar and pickle the eggs only with beetroot juice. Also, beware that eggs (specially egg yolks) aren’t the best for a grumpy belly, so probably pink congee on it’s own will have to do this time!
· 24 Quail Eggs
· 1/2 cup Vinegar
· 1/2 cup Water
· 1/2 Beetroot Juice
· 4 tbsp Sugar
· 2 tbsp Salt
Bring some water to a boil and submerge the eggs for 2 minutes. After the time, take them out and put them into very cold water to stop the cooking process. Peel the eggs and they will be perfectly soft boiled and ready for the brine.
For the pink solution, mix the rest of the ingredients, and heat them on a saucepan so that salt and sugar dissolve properly. Then leave to cool to room temperature, and pour it over the eggs. The brine will soak into the white overnight, but the longer you leave them in, the further the color will reach.
Lentils are one of my favorites legumes, feels so weird to me that I didn’t like them back when I was a child! But as they say, it’s one step from hate to love, and… I kinda get that now. Talking about love, it’s quite a relationship I’ve gotten into with this Red Lentil Dahl, easy, flavourful and so satisfying! And as many of you already know, to me it gives extra points to a recipe if It keeps getting better and better as it rests on the fridge. Is there anything better than discovering you already have something delicious to eat, waiting for you on the fridge? I’ll tell you, no, there isn’t! And you could take it up a noch by preparing some home made Indian bread, like this Rye & Whole Wheat Roti, which is also very easy to make and a perfect couple to go along with the Dahl. And last but not least, music. I always feel like there’s something missing if we sit down to eat and there ain’t background music. My go-to artists would be Amy Winehouse (fav of all times) and João Gilberto. Also strange that I haven’t talked about any of them sooner because I couldn’t live without them, that’s for sure. All tracks are delightful, but maybe “Sorriu Para Mim” or “Para Machuchar Meu Coracao” would make good friends with this dish. Perfect recipe, perfect setting, let’s eat!
· 300 gr Red Lentil
· 1,2 lts Water
· 2 Onions
· 4 Garlic Cloves
· 2 tbsp fresh Ginger
· 3 Tomatoes
· 1 1/2 tsp Mustard Seeds
· 1 1/2 tsp Coriander Seeds
· 1 1/2 tsp Cumin Seeds
· 3 tsp Turmeric Powder
· 2 Zucchini
· 1 bunch of Spinach
Brown the onions with some olive oil, then add garlic and ginger, and keep cooking until fragrant. Grind the seeds slightly, and throw them in along with the tumeric powder. It’s very important to cook spices, so let them fry for a minute or so before adding the finely chopped tomatoes. These have quite some water and after cooking for about 5 minutes they will have turned the preparation into an almost paste like base. Now add the well washed red lentils, the chunky cuted zucchini and 1,2 lts of water. Put the lid on and let cook at medium heat for 20-30 minutes, until pasty and delicious. I like to add some chopped spinach last minute to keep them bright and give some extra flavour and texture to the dish. So yum!