Seafood Spaghetti with Kombu DF
Recipe / Lisa Holmen
This seafood pasta is complemented beautifully by the addition of kombu, which provides salty notes to the dish. Although ground kombu can be used, you can also add a pinch of finely chopped kombu to the frying pan when adding the garlic. You can find kombu at your local Asian grocer.
Serves: 4
400g dried spaghetti
1 tbsp extra-virgin olive oil
1 onion, finely diced
300g seafood marinara mix
3 cloves garlic, minced
1 tbsp dried kombu, ground
1 chilli, deseeded and finely sliced
200mL dry white wine
1 bunch flat-leaf parsley, chopped
1. Cook the pasta in a large saucepan of salted boiling water until al dente or according to packet instructions.
2. While the pasta is cooking, heat the olive oil in a large frying pan on medium heat then add the onion and cook for 3-4 mins until softened.
3. Add the seafood mix, garlic, kombu, chilli and wine and cook for a few mins until the seafood is cooked through.
4. Add the pasta and toss. Garnish with parsley and an extra drizzle of oil to serve.
Miso Soup GF
Recipe / Lisa Holmen
It's surprisingly easy to make miso soup at home. First you need the dashi, a basic stock used in Japanese cooking, which is made by boiling kombu (dried kelp) with dried bonito (fish). Miso soup is a beautiful accompaniment to a Japanese meal with a bowl of steamed rice. Make sure to take the kombu out of the dashi before it boils otherwise, the stock may become bitter.
Serves: 4
Dashi
1L water
15g dried bonito flakes (katsuobushi)
15g dried kombu
Miso Soup
4 cups dashi
1 sheet nori, cut into rectangles
4 tbsp white miso
1/2 cup spring onions, chopped
1/4 cup silken tofu
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.