This dish is an alternative to rice cakes in spicy-sweet sauce. It was an interesting dish but I prefer the classic chilli sauce.
Tag Archives: carrot
I used this recipe, but significantly reduced it to use just three purple carrots. I had to trim the tops off as they’d gone bad. I also decided to cook the cabbage in the simmering sauce, because it had a lot of tough bits and I didn’t want it crunchy. Finally, I decided that white sesame seeds would look better than black ones, given the darker carrots.
I was craving breadsticks so I decided to make these. I didn’t exactly follow a recipe, but made some bread dough with stiff flour, salt, a pinch of sugar, fresh yeast, and olive oil. I let it rise in a bowl and then put it into a baking pan with some melted butter on the top and bottom, and let it rise again before partially cutting it into sticks. I baked it for 15 minutes in a hot oven (220 C), then took it out and brushed it with more melted butter before sprinkling the tops with Parmesan cheese, salt, basil, oregano and garlic powder.
To make the dipping sauce, I panfried a roughly chopped onion and two cloves of garlic, and boiled a medium carrot. I blended the onion, garlic and carrot together with 1 container of passata and a mix of herbs: basil, oregano, marjoram. I salted it to taste.
A recipe can be found here. I really liked the pasta and sauce, but next time I think I would serve it with a salad rather than roasted vegetables.
In this recipe, sweet potato noodles are served with spinach, mushroom, carrot and onion. I thought it was quite tasty.
I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.
To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.