Noodles

I wanted something with leftovers for lunch for the next couple of days, and had a lot of green things in my box this week, so decided on a stir fry type thing with noodles.

I realise now that there were a lot more things I could have added in, but this combination worked well.

I stir fried the veggies, garlic and a bit of ginger in toasted sesame oil to start with, then added in the sauce (which was based on a recipe in BBC Vegetarian from way back in the past...1996/7 possibly.)

I didn't use all the sauce, but may pour the left overs over the left overs :)  in the morning if the noodles soak it up whilst it's chilling.

Stir Fry Sauce :

300ml stock (I used a cube which makes 500ml but only filled to 300 for stronger flavour)

3 tbsp light soy sauce

2tbsp brown rice vinegar

1 tbsp honey

1tbsp tomato puree

Pasta with broccoli, walnuts and ricotta

I am trying out some recipes from Market Vegetarian which I have on loan from the library.

This one caught my eye since I have a lot of purple sprouting broccoli in this week's organic veg box.

I subbed tagliatelle for the spaghetti, and made a smaller portion than the recipe, but everything else was the same.

The results were ok - edible, but not one to keep.  It could be made better with a couple of tweaks I think, but don't know if it was nice enough to bother.

Some of my walnuts were a bit overcooked from being roasted then fried, so gave the dish a slightly bitter taste - if you try it then don't overroast the walnuts!!

Adapted from Market Vegetarian (Ross Dobson)

For 4 portions :

100g walnuts

1 head of broccoli

3 tbsp olive oil

3 galic cloves, thinly sliced

1 handful of fresh parsley

zest and juice of 1 lemon

200g ricotta

400g pasta

salt & pepper

Roast the walnuts for 10 minutes in a medium oven.

Fry the broccoli for 5 minutes until tender.

Add garlic, parsley, lemon zest, and walnuts and cook for 5 minutes.

Reduce the heat to medium and add ricotta and lemon juice.

Season & mix with the cooked pasta.