Food Blogger Mania » valeria_volo

French Croissant

valeria_volo — Mon, 18 May 2020 05:59:00 +0000

Bonjour!

Dopo anni di tentennamenti oggi ho deciso di fare i croissant. Quelli burrosissimi con dentro tantissima marmellata che equivalgono quasi a un pranzo. Se volete farli. preparatevi psicologicamente, tra impastare, piegare, tirare, riposare, cuocere, vi vanno circa 10 ore, con un sacco di tempi morti. Ma credetemi, poi sarete ripagati della fatica per quanto sono buoni.

Ingredienti per 8 croissant grandi:

1/2 cubetto di lievito di birra

250 ml. di latte

50 gr. di zucchero

375 gr. di farina + 2 cucchiai

210 gr. di burro

Il primo passaggio è far sciogliere il lievito in 60 ml di latte tiepido. Fate riposare il tutto fino a che non inizierete a vedere della schiuma, questo vuol dire che il vostro lievito è attivo e funziona (se ciò non avviene, vuol dire che state utilizzando un lievito vecchio).

Aggiungete al composto lo zucchero e 190 ml. di latte freddo. A questo punto unite 2/3 della farina setacciata e mescolate con cura, l’impasto dovrà essere morbido e un po’ appicicoso. Trasferitelo su un ripiano su cui avrete cosparso la restante farina e fatela assorbire all’impasto fino a che non sarà più apiccicoso. Trasferit il tutto in un piatto, coprite con pellicola per alimenti e fate riposare per 1 h in frigorifero.

Lavorate i 210 gr. di burro con una frusta per ammorbidirlo e unite 2 cucchiai di farina in modo tale da riuscire a lavorarlo con le mani per formare un panetto. Tirate fuori la pasta dal frigo, che deve essere freddissima, e iniziate a tirarla. Per le istruzioni di come tirarla e piegarla, vi lascio una foto dei miei appunti, sperando di essere chiara, altrimenti chiedetemi pure.

Dopo l’ultima piega, lasciate l’impasto a riposare per 1 h in frigo, coperto con la pellicola trasparente e poi trasferitelo per mezz’ora in freezer.

Come penultimo passaggio, tirate ancora l’impasto in un rettangolo di 43×23 cm e mettetelo in frigo, sempre coperto con la pellicola trasparente, per 6 h (si, avete letto bene, sono sei).

Ora tirate fuori l’impasto e dividetelo in 8 triangoli, prendetene uno per volta e tiratelo molto delicatamente per allungarlo; farcite con quello che preferite spamando un cucchiaino di marmellata, piuttosto che nutella, sul lato lungo e arrotolate per dare la classica forma del croissant. Continuate così con tutti.

Disponeteli su una placca da forno con sotto un foglio di carta forno e fate lievitare per circa 2 ore, o fino a che non raddoppiano di volume. Ora non vi resta che spennellarli con un po’ di uovo sbattuto per far sì che vengano dorati e trasferite i croissant in forno a 180°C per 25 minuti.

Fate rafferddare per qualche minuto e….

Bon Appétit!

Courgette Parmigiana

valeria_volo — Thu, 04 May 2017 10:42:00 +0000

The traditional recipe of the Parmigiana is made with aubergines, but – as I love doing experiments in the kitchen – I decide to swap aubergines for courgettes and make it lighter as the courgettes are not fried as the recipe asks.

The result was amazing, I literally love it! You can bake it in a big ovenproof tray or – as I do – in small tapas terracotta dishes as an appetiser.

Ingredients

5 green courgettes

Salt and freshly ground pepper

3 x 125grMozzarella plaits, sliced

1 tbsp shredded basil leaves

5 tbsp grated parmesan

Tomato Sauce

1 tbsp tomato purée

3 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, chopped

2 x 400g tins chopped plum tomatoes

Method

Slice the courgettes with a mandoline slicer, the thickness should be 2-3 mm. Sprinkle lightly with salt, place in a colander and leave for 30 minutes, then rinse and drain.

Meanwhile, make the tomato sauce. Heat the oil in a saucepan over a medium heat. Fry the onion and garlic gently – let them soften but not colour. Add the tomatoes, tomato purée and bring to a simmer then turn down the heat. Cover and leave to simmer for 30-40 minutes. Take the lid off for the last 10 minutes so the mixture can reduce to a rich, thick sauce. Season with salt and pepper to taste.

Now, layer the courgette slices on the base of a large gratin dish, cover with the tomato sauce, then the sliced Mozzarella, then sprinkle with basil and parmesan, repeat the process until you finish all the ingredients, the last layer should be tomato sauce, Mozzarella and parmesan. Drizzle with a little oil and bake for 20-25 minutes at 180˚C, until beautifully brown and bubbling.

Recipe for two: Cinnamon rolls

valeria_volo — Sun, 08 Jan 2017 15:52:00 +0000

The first time I tried Cinnamon Rolls was last winter, here in London. This time, instead of buy them, I decide to make them myself!

Easy cinnamon rolls with few ingredients and no complicated steps. Just proof, roll out and bake! Plus, they’re delicious, fluffy and gooey!

PS: they could be vegan if you use a dairy free milk and butter!

Ingredients

2 + ¼ tsp of yeast

1 cup (240 ml) milk

1/2 cup (112 g) butter

1/4 tsp salt

3 cups (408 g) all purpose flour

1 1/2 tsp ground cinnamon

1/4 cup + 1 Tbsp (63 g) light brown sugar

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the milk and 3 Tbsp of butter until warm and melted, never reaching boiling.

Remove from heat and let cool, it should be warm but not too hot or it will kill the yeast.

Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.

Next add in flour, stirring as you go; the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix).

Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a thin rectangle.

Mix 3 Tbsp melted butter and add in 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon, spread the mix in a thin layer over your dough.

Starting at one end, tightly roll up the dough, then with a serrated knife cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 9 rolls). Brush with remaining 2 Tbsp of butter melted and cover with plastic wrap. Set on top of the oven to let rise again.

Preheat oven to 180°C (176 C) and once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Optional: Frost with a simple mixture of 1 cup (112 g) of powdered sugar and 1-2 Tbsp (15-30 ml) milk.

Recipe for two – Zucchini burger with twice baked potatoes.

valeria_volo — Sun, 13 Nov 2016 17:59:00 +0000

For the burger;

2 zucchini, grated

1 spring onion, minced

1 tbsp salt

1/4 tsp pepper

½ teaspoon paprika

1/2 egg

1/2 cup bread crumbs

1/2 cup parmesan cheese, finely grated

1 tbsp flat-leaf parsley, roughly chopped

salt, pepper for seasoning

First of all, mix the grated zucchini with a teaspoon of salt and let sit for about 30 minutes, than take your zucchini and squeeze any excess liquid with your hands.

In a large bowl, combine zucchini, parsley, parmesan cheese, bread crumbs, spring onion and egg. Shape into two burger and place on an baking tray, lined with baking paper. Bake uncovered for 30 minutes, until golden brown.

For the potatoes:

6 small potatoes

1 spring onion

1 tbsp basil chopped

1/2 egg

1/2 cup grated cheddar cheese

1 tsp english mustard

salt, pepper for seasoning

Wash potatoes and place them onto a baking tray lined with baking paper. Bake in a preheated oven at 200C until soft in the middle.

When the potatoes are done, let them cool completely before cutting of the top third of each potato.

Scoop out the inside and mash it with fork. Add in spring onion, basil and half of the cheddar cheese, mix until well combined. Taste it and season with salt & pepper, if needed.

Fill the potato shells with the mixture. Top with the remaining cheddar cheese & bake in a preheated oven at 200C for 10 minutes.

Tips: if you want, you can add to the mashed potatoes some bacon or chorizo, sauted before in a frying pan.

Recipe for two – Banana Bread

valeria_volo — Mon, 17 Oct 2016 20:57:00 +0000

I was a little bit scared about baking mashed banans since I tried a slice of walnut banana bread and it tasted incredibly good.

So I decide to test myself with this new recipe! The result is amazing, it is moist and the banana flavour is not overwhelming, I love it!

And good news… this is the first recipe of the new series, “Recipe for two” which is a collection of recipes that are going to be realized in small batches, so you can treat yourself (and maybe your partner) without having a lot of leftover!

Tips: be sure to use overripe bananas and the right size tin, mine is 15.5×8.7×4.6 cm

Ingredients:

2 small overripe bananas

2 cups self rasing flous

1 egg

1 tsp baking soda

1/2 cup milk

1 tsp vanilla extract

3/4 cup soft butter

1 cup light brown sugar

1/4 cup chopped walnuts

1 tsp cinnamon

First of all, cream together butter and sugar until light and fluffy, thad add the egg, milk and the mashed banana.

In another bowl sift all the dry ingredients and fold in gently the liquid mixture and the walnuts.

Now transfer your batter in loaf tin covered with a foil of greaseproof baking paper and cook your loaf for about an hour and check if its ready using a skewer, if it comes out clean, your cake is cooked.

Remove it from the oven and let it cool completely.

Enjoy your breakfasf!

Pumpkin Pancakes

valeria_volo — Sun, 25 Sep 2016 12:07:00 +0000

Autumn has finally arrived!

And I couldn’t be happier!

That’s why I decide to celebrate the frist weekend of fall with a super breakfast with my favourite things: pancakes – in a special recipe for the occasion – and a super creamy and frothy cappuccino!

These pumpkin pancakes are fantastic on their own, but honey, walnuts and dark chocolate were the perfect compliment, the crunchy walnuts along with the moist pancakes made a delicious combo, honey and dark chocolate create a perfect balance in sweetness.

If you want, they can be vegan too, because this recipe is eggless and you can replace the dary milk with a non dairy one and use maple syrup instead of honey.

With this recipe you can make 8 to 10 pancakes:

1 cup self rasing flour

1/2 cup rolled oats

1 cup milk (dairy or not)

3/4 cup pumpkin puree

2 tbsp light brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

2 tbsp vegetable oil

Toppings: walnuts, dark chocolate, honey (or maple syrup)

Whisk flours, salt and spices in a bowl and set aside.

In a large bowl, whisk the brown sugar, milk, oil and pumpkin puree until combined.

Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.

Using a ¼ or ⅓ measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.

Serve immediately with your favourte toppings.

Enjoy!

Riso al salto al pomodoro

valeria_volo — Thu, 01 Sep 2016 18:03:00 +0000

Riso al salto, ovvero come riciclare il risotto che ti è rimasto dal giorno prima.

Ne avevo cucinato un po’ troppo e siccome io sono dell’idea che in cucina non si butta via niente, il mio risotto al pomodoro si è trasformato in un primo piatto gustosissimo, semplice e veloce da fare.

Che cosa vi serve?

Risotto avanzato

Mozzarella

Peperoncino

Olio

Per fare un ottimo riso al salto, quello che vi serve è che il risotto sia ben freddo e compatto, altrimenti tenderà a sfaldarsi in cottura. Scaldate bene una padella con un filo di olio, adagiate sopra il riso ben freddo e aiutandovi con un cucchiaio create un disco di circa 10cm di diametro e spesso 1cm cercando di compattare il tutto e dando una forma regolare.

Coprite con un coperchio e lasciate cuocere a fiamma non troppo alta fino a quando si forma una crosticina sul fondo… non toccatelo o muovetelo fino a che non diventa croccante!

A questo punto, aiutandovi con una paletta, staccatelo delicatamente e giratelo con un colpo deciso. Aggiuntete sopra i cubetti di mozzarella e un po’ di peperoncino e coprite con un coperchio per far fondere bene la mozzarella. Quando si sarà formata la crosticina anche dall’altro lato il vostro riso al salto sarà pronto per essere servito!

Buon appetito!

Cheesy Zucchini Bread

valeria_volo — Thu, 25 Aug 2016 20:23:00 +0000

Brunch means have the possibility to choose between sweet and savoury foods, that’s why I cooked this bread for my guests.

It bakes up with a light crust on the outside and an interior that’s moist, soft, tender and fluffy. The onions hit you first when you take a bite, followed by the other flavorful ingredients.

You could even mix some chopped oil-packed sun-dried tomatoes in for a different variation.

The zucchini bread is delicious just sliced as it is or popping a slice in a toaster oven or griddling it in a pan.

For 1 loaf:

2 cups grated zucchini (about 2 medium zucchini)

1 1/2 teaspoons kosher salt, divided

1 1/2 cups white whole wheat flour or whole wheat pastry flour, spooned and leveled

1 cup all-purpose flour, spooned and leveled

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

2 eggs

1/3 cup extra-virgin olive oil

1/2 cup plain yogurt

1/2 cup milk

3 scallions, thinly sliced, white and light green parts only

4 ounces sharp cheddar cheese, cut into 1/3-inch cubes (a little over 3/4 cup)

Preheat the oven to 350 degrees. Generously grease a 9-by-5-inch loaf pan with oil or nonstick cooking spray and set aside.

Put the zucchini into a colander set in the sink. Sprinkle with 1 teaspoon of the salt and use both your hands to toss together. Leave the zucchini in the colander to allow the salt to draw out some of its liquid.

In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda, black pepper, and the remaining 1/2 teaspoon of the salt.

In a medium bowl, whisk together the eggs, olive oil, yogurt, and milk until combined.

Returning to the zucchini, squeeze it thoroughly to extract excess liquid, allowing it to drain through the colander. Do this several times to eliminate as much of the moisture as possible. The zucchini will remain moist but should not be wet. Add it to the egg mixture, then add the scallions and stir well with a spoon.

Add the egg mixture to the flour mixture and stir gently with a spoon just until the streaks of flour disappear. Add the cheese and stir just enough to distribute it throughout the dough, being careful not to overmix.

Transfer the dough to the prepared loaf pan and use a spoon (or your fingers) to smooth the top a bit. It will be rough and craggy.

Bake for about 1 hour and 10 minutes, until the loaf is golden and a toothpick inserted into the center comes out clean. If you aren’t sure if it’s done, remove the loaf and pat it firmly with your hand: it should sound hollow.

Remove from the oven and allow the bread to cool in the pan for 5 minutes. Run a knife around the edge of the bread, tip the pan over, and gently dislodge the bread onto the countertop. Set it upright and allow to cool for at least 30 minutes. Serve sliced, toasted, and spread lightly with butter and top the toasted bread with smoked salmon, if you like.

BBQ Pasta Salad

valeria_volo — Thu, 21 Jul 2016 09:13:00 +0000

Finally is summer in London!!
Parks are full of people and what’s better than a pasta salad for your pic nic, barbcue and summer party?

This one is very tasty and you can prepare it the day before and leave it in the refrigerator!

Ingredient:

300 gr. of conchiglie pasta
4-6 slices thick-cut bacon, chopped
1 cup red kidney bean
1/2 cup feta, chopped
1⁄2 red onion, finely diced

For the dressing:

3 tbsp red pesto sauce
1 tbsp lemon juice
1⁄2 tbsp dried parsley
1⁄2 tsp dried oregano
1⁄2 tsp dried basil

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In the meantime, cook the bacon over medium-high heat until it becomes crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towel to drain.
In a large mixing bowl combine pasta, bacon, beans, red onion and dressing. Toss until well combined and finshed with feta on top.
This pasta salad can be stored in the refrigerator for 3-4 days.

Taco salad box!

valeria_volo — Sat, 16 Jul 2016 11:08:00 +0000

Give a twist to your salad with this edible cup made with a wholewheat tortilla cup!

It’s very easy to do, all you need is a large tortilla (8inch diameter) and a oven-proof bowl.

The first step is heating the tortilla in a pan for 30 second each side, now take your oven-proof bowl, coat it with cooking spray, gently press the tortilla inside the bowl, and bake. The edges of the tortilla bowl browned before the bottom, so keep an eye! If bottom of the finished bowl wasn’t crisp, don’t worry it harden as the bowl cooled.

And now it’s time to make your salad! The one I have prepared is very simple but delicious with a zesty dressing, which is my favourite!

For 2 servings:

2 tortilla cups

Iceberg lettuce

Cherry tomatoes

Cucumber

Yellow pepper

Red kidney beans, drained

50 gr of cheddar cut into stripes

For the dressing:

3 tbsp of plain fat free yogurth

1 tsp of english mustard

2 tsp of lemon juice

1/2 tsp of italian seasoning

1 tsp of olive oil

a pinch of salt

1/4 tsp of garlic powder

I think that you don’t need an explanation to make that salad, it’s salad, not rocket science!

But I’m sure that your guests will be impressed by this edible cups! Bring them to your next pic nic or barbecue :)

Enjoy it!

Zoodles with Sun dried tomato Pesto

valeria_volo — Mon, 11 Jul 2016 13:40:00 +0000

Zoodles is a funny way to call the Zucchini Noodles.

To create this dish you need a spiralizer to create the noodles, but if you cannot find it or you do not want you buy it, God bless Sainsbury’s with his ready to cook Zoodles!

You can add to your Zoodles the regular basil pesto or, as I do, prepare an amazing sun dried tomato pesto!

For two servings you need:

300 gr. of Zoodles

1 cup sun-dried tomatoes

2 cloves garlic

½ teaspoons salt + ¼ teaspoon black pepper

1 cup basil leaves

¼ cup pine nuts

1 pinch red pepper flakes (or more if you want a very spicy pesto)

⅓ cup parmesan cheese

⅓ cup extra virgin olive oil

Basically prepare this dish is the easiest thing in world. You need a spiralizer and a chopper, and that’s it!

For the pesto you have to add all your ingredients in the chopper and blend until it reach a super creamy consistency.

Then pour your sauce into your Zoodles, you do not have to cook them, you eat them raw!

And… that’s it! A fast, tasty, healty and super summer lunch is served!

Peaches and Caramel Coffee Cake

valeria_volo — Sun, 03 Jul 2016 21:31:00 +0000

Sundays are made for spending your time doing what you love with someone special and you can’t start your Sunday without a delicious breakfast!

And what is better than a slice of cake with a foamy cappuccino with a sprinkle of cocoa?

Ingredients:

Topping:

4 tablespoons unsalted butter, at room temperature

1/3 cup brown sugar
1/2 teaspoon cinnamon
6 peaches, sliced into 1/4-1/2 inch slices (peeled if desired)

Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
2 teaspoon vanilla extract

Preheat the oven to 180° degrees C.

Now, place the butter in the bowl of your electric mixer and beat on medium speed until creamy, you can do it with your hand whisk as well. Beat in the sugar and gradually increase the speed to high, beating until fluffy and scraping down the sides if necessary, it will take about 2 to 3 minutes, beat in each egg until combined and finally add in the vanilla extract. With the mixer on low speed, add the dry ingredients and stir until the batter just comes together.

Now take the peach slices and place them over the batter and sprinkle with sugar and cinnamon, finish with small pieces of butter.

Bake the cake for 35 to 40 minutes, or until the top is golden brown and set. Remove from the oven and let it cool completely before serving it with vanilla ice cream.

Pennette al ragù vegetariano di zucchine//Pennette with vegetarina ragù

valeria_volo — Thu, 30 Jun 2016 20:13:00 +0000

Com’è che si dice, chi non muore si rivede! No, non ho abbandonato il blog, la cucina fa ancora parte di me, soltanto che questi mesi sono stati un po’ turbolenti… cambiare città, trasferirsi, nuovi studi da intraprendere.

Ma ora che tutto è diventato più stabile, o quanto meno gestibile, eccomi di nuovo con tante ricette, in questi mesi ne ho sperimentate un bel po’, nonostante tutto!

Stasera dopo la solita camminata giornaliera di un’ora l’unica cosa che il mio stomaco chiedeva erano CARBOIDRATI, CARBOIDRATI! Ed eccolo subito accontentato.

Ingredienti per due persone:

200 gr. di pasta corta

1/2 scalogno

2 zucchine medie

50 gr. di macinato di soia a secco (o di tacchino)

1/2 bicchiere di vino bianco

1 cucchiaio di formaggio quark

sale, pepe

Per preparare questo piatto, la prima cosa da fare è reidratare il macinato di soia, io lo trovo disidratato al supermercato, per farlo seguite le istruzioni riportate sul pacco, ma generalmente basta aggiungere dell’acqua bollente e farla assorbire. Se vedete che dopo il tempo di attesa non è stata completamente assorbita, scolatela perchè vi servirà un macinato bello asciutto.

Successivamente tritate lo scalogno molto sottile e fatelo rosolare in una padella con un filo di olio, unite poi il macinato di soia (o di tacchino) e fate rosolare bene per qualche minuto; nel mentre tagliate le zucchine a piccoli pezzettini, io le ho divise in quarti e poi fatte a fettine sottili.

Quando il macinato sarà ben rosolato, sfumate con il vino bianco e lasciate evaporare. A questo punto unite le zucchine e fate cuocere qualche minuto, unite poi un bicchiere di acqua e fate cuocere a fiamma bassa fino a che le zucchine non saranno ben tenere, salate e pepate.

Scolate la pasta, tenendo da parte un paio di mestoli di acqua di cottura, e saltatela nel sugo insieme al formaggio quark e un po’ di acqua di cottura per evitare che la pasta sia troppo asciutta.

Mantecate bene e servite subito.

Buon appetito!

Today, after my 1-hour-everyday-run my stomach was craving for CARBS!
That is why tonight I made a super fast pasta dish with a vegetarian ragù.

All you need for two servings are:

200 gr. of pasta of your choice
50 gr. of dried soya mince
1 spring onion
1/2 cup of quark
1/4 cup of white wine
2 medium courgettes
salt, pepper

First of all, follow the instructions to rehydrate the soya mince, I have used the brand Granose, it is very tasty and easy to cook.

Then chop the spring onion and fry it slightly in a pan with two table spoons of olive oil, cook for two minutes and then add the soya mince and cook everything for 5/6 minutes until is lightly golden.
Add the white wine and let the alchool to evaporate.

Now chop the courgettes in small pieces and add them to the pan, mix everything is well combined and add 2 cups of water, cook until the courgettes are soft, add salt and pepper.

It is time to add your pasta to the sauce! Mix it with the quark and 1/2 cup of the cooking water of the pasta.

Serve it immediatly and enjoy your pasta!

Pennette al ragù vegetariano di zucchine//Pennette with vegetarian ragù

valeria_volo — Thu, 30 Jun 2016 20:13:00 +0000

Ma ora che tutto è diventato più stabile, o quanto meno gestibile, eccomi di nuovo con tante ricette, in questi mesi ne ho sperimentate un bel po’, nonostante tutto!

Stasera dopo la solita camminata giornaliera di un’ora l’unica cosa che il mio stomaco chiedeva erano CARBOIDRATI, CARBOIDRATI! Ed eccolo subito accontentato.

Ingredienti per due persone:

200 gr. di pasta corta

1/2 scalogno

2 zucchine medie

50 gr. di macinato di soia a secco (o di tacchino)

1/2 bicchiere di vino bianco

1 cucchiaio di formaggio quark

sale, pepe

Scolate la pasta, tenendo da parte un paio di mestoli di acqua di cottura, e saltatela nel sugo insieme al formaggio quark e un po’ di acqua di cottura per evitare che la pasta sia troppo asciutta.

Mantecate bene e servite subito.

Buon appetito!

Today, after my 1-hour-everyday-run my stomach was craving for CARBS!
That is why tonight I made a super fast pasta dish with a vegetarian ragù.

All you need for two servings are:

200 gr. of pasta of your choice
50 gr. of dried soya mince
1 spring onion
1/2 cup of quark
1/4 cup of white wine
2 medium courgettes
salt, pepper

First of all, follow the instructions to rehydrate the soya mince, I have used the brand Granose, it is very tasty and easy to cook.

Now chop the courgettes in small pieces and add them to the pan, mix everything is well combined and add 2 cups of water, cook until the courgettes are soft, add salt and pepper.

It is time to add your pasta to the sauce! Mix it with the quark and 1/2 cup of the cooking water of the pasta.

Serve it immediatly and enjoy your pasta!