~ Menu ~
Leftover
Haluski in a Creamy Tomato Sauce
Crunchy
Fried Pappardelle
Glass
of Secret Red
1
Square (honest) of Caramel Chocolate
Coffee
I bought some fancy pasta the other day; Pappardelle made by The Bay Tree - it was pretty and called out to me and, in any case, I had a cunning plan.
I wanted to try Haluski which is an Eastern European “peasant” dish of egg noodles tossed with onions and cabbage that have been cooked in butter. I had it for dinner last night and it was a heck of a lot tastier that I expected.
Haluski ~ for 2
1
thinly sliced medium onion
2
good handfuls of thinly sliced cabbage
225g
wide egg noodles, cooked and drained
1
generous knob (if you can imagine such a thing!) of butter
~
Melt the butter, add the onion and cook stirring from time to time till
tender and starting to brown.
~
Add the cabbage and cook for another 5 or 6 minutes, its nice if this
too is starting to caramelise.
~
Stir in the noodles and heat through.
That’s pretty well it. Some versions have caraway seed added but not
mine, I can’t stand them. After tasting
the Haluski from the pan, as this was to be my entire meal, I doctored it a bit
with some leftover Serrano ham, some Gran Padano and a little smoked black
pepper. Nice
dinner.
I couldn’t eat it all, as is so often the
way, and this happily lead on to today’s lunch.
As you know I do like a bit of crunch with
my meals so I fried a few pieces of the leftover pappardelle in olive oil to
crisp and heated the rest of it up in a mixture of my favourite bought in pasta sauce and double cream. The fried
pasta came out exactly as I had hoped and imagined, crisp but with a bit of
chew, and went so well with the sauce I might do it again but fry the lot!
Lunch pudding was a single
Help ~ I Think I’m Evolving!
I think I should stop compromising and start being more abstemious! I'm not sure if I am just getting fat or maybe evolving if this cartoon, which I’ve had in my wallet for years, is anything to go by!
2 comments:
gosh!that sounds really nice and so simple!must give it a try!
I'm sorry, but I can't get past the "smoked black pepper" - how exotic is that? lol
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