Beet-Spaghetti w/ (tweeked) Gremolata

 

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We try to use organic whole wheat pasta as far as possible. Even here, we made this with organic whole wheat spaghetti. But you could use whatever is available with you.  

  1. 350 g whole wheat spaghetti
  2. 150 g beetroot, chopped into chunks
  3. Zest of 4 small lemons/limes or 2-3 medium lemons/limes
  4. Juice of the above lemons/limes (optional)
  5. A selection of herbs (mint, parsley, thyme, dill, etc.)
  6. 4-5 cloves of garlic
  7. 3 green chillies, chopped roughly
  8. Salt
  9. Extra virgin olive oil
  10. Fresh ground black pepper

 

-        While you cook your spaghetti according to packet instructions (generally 8 minutes), throw in the chopped beets too. By the time the pasta cooks, the beets will also come out soft.

-        While the pasta and beets are cooking, make the gremolata by placing the herbs, garlic, chillies, lemon/lime zest, salt in your processor, and add a tbpsn of olive oil to lightly emulsify

-        In a tbspn of oil in a pan on the stove, cook the gremolata for 10 seconds, to remove any raw pungency from the garlic.

-        After the pasta is cooked, process the beets in the processor till a smooth paste is formed. Add this paste and the gremolata to the cooked pasta and combine till everything is evenly coated and mixed.

-        Season with ground pepper and olive oil and serve immediately. You can sprinkle the lemon/lime juice at this stage, if you like.

 

Oat + Almond Cake w/ Yogurt frosting

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For the Cake:

  1. 1 cup Rolled Oats
  2. 1 cup Almonds
  3. 1 cup whole wheat flour
  4. 3/4th cup low-fat fresh yogurt
  5. 3/4th cup low-fat milk
  6. 3/4th cup vegetable oil
  7. 1 ½ cups dates, deseeded
  8. 1 tspn double action baking powder
  9. Salt

For the Frosting

  1. Hung yogurt made from 1 ltr of yogurt (recipe below)
  2. 2 tbspn low-fat single cream
  3. 2 tbspn wild organic honey

For the Cake:

-        Preheat the oven to 180 C

-        Process the oats and 1/4th of the almonds, separately in a coffee grinder/food processor to make flours of these two ingredients. Add the flours and the WW flour, salt and baking powder to a large mixing bowl, combine, and set aside

-        While you make the flours, soak the deseeded dates in warm water, atleast for 10 minutes.

-        Into your liquidizer, add the yogurt (from the cake ingredients), milk, dates and oil, and blitz till smooth. Some flecks of dates are perfectly fine, and infact preferable.

-        Add this mixture to the dry ingredients, and keep folding till everything is evenly incorporated. Do not overmix. Take a handful of almonds (from the remaining 3/4th cup of almonds), chop them roughly and add them to this mixture and fold them in.

-        Add the mixture to a baking mould that is greased and lined. Bake for 1 hr 10 min to 1 hr 15 min., till the top is a nice deep golden color. A knife inserted may not come out perfectly clean, as the oats and yogurt in the cake tend to keep it really moist.

-        Let the cake cool completely before you frost it.

For the Frosting:

-        The night before you decide on this cake, take a ltr of fresh, low-fat yogurt (I use yogurt made from cow-milk), pour it in a linen cloth, and tie it up.

-        Hang this filled and tied up linen bag over your kitchen sink. Make sure you keep an empty bowl to catch the whey left out by the hung yogurt.

-        The yogurt will take atleast 6 to 7 hrs in relatively warm weather conditions, to form into a cream. (In cold weather it would take between 7 to 8 hrs). So leave it overnight, preferably.

-        The following morning, untie the linen bag, and remove the creamy hung yogurt. Chill it in the fridge to use later.

-        Do not throw away the linen cloth. It can very well be used to make more cheese/hung yogurt. And do not throw away the whey. It is full of proteins and minerals. Add a dash of ground ginger and seasoning to chilled whey to make a summer drink!

-        For the above frosting recipe, to a small mixing bowl, add the hung yogurt, cream and honey, and combine well. Chill the mixture while the cake bakes and cools.

-        After the cake is cool enough, frost the cake with the yogurt frosting, and sprinkle almonds on top. Serve at room temp.