Nemoseggandtomatosalad Recipes

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
• Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

NEPALI MOMO

Steps:

• Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour.
• Meanwhile, mix together the chicken, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 tablespoons salt and 1/2 teaspoon pepper in a bowl.
• To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
• Spray a steamer pan with cooking spray.
• Place a tablespoon of the chicken filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
• Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

KETO LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

SWEDISH POTATO SAUSAGE

Steps:

• In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.

BASIC NOMATO SAUCE (TOMATO FREE TOMATO SAUCE)

Steps:

• Put everything in a covered pot, bring to a boil, reduce heat to simmer until veggies are soft.
• Take out the bay leaf, blend well till smooth and use as you would tomato sauce, spicing appropriately for the dish you're using it in.

NEMO'S EGG AND TOMATO SALAD

Steps:

• Place lettuce mix into serving bowl.
• Add the tomato and egg.
• Sprinkle with salt and pepper according to your taste.
• Drizzle with olive oil.
• Toss it all well and enjoy!

NEMS

Steps:

• 1. Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
• 2. Place the aziki in a small bowl and cover with 1/4 cup warm water. Let sit for about 10 minutes, then drain, reserving the soaking water.
• 3. Place the shiitake mushrooms in a bowl and completely cover with boiling water. Let sit for 30 minutes then drain and pat dry.
• 4. Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water. Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary. Be careful to not add too much water, you don't want the vegetables to be soggy. Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes. Stir in the fish sauce and taste for seasoning. Transfer the vegetables to a medium-sized bowl.
• 5. Dice the shiitake mushrooms and add them to the vegetables.
• 6. Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes. Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper. Lay several cilantro leaves atop the filling. Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently. Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll. Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
• 7. Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
• 8. Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter. Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.