Recipes Included On This Page Asian Soba Noodles with Eggplant and Mango Asparagus Frittata with Crème Fraiche and Chives Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Asian Soba Noodles with Eggplant and Mango Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rice vinegar 3 tablespoons sugar 1/2 teaspoon salt 2 garlic clove -- crushed 1/2 fresh red chile -- finely chopped 1 teaspoon toasted sesame oil 1 lime -- juice and grated zest 1 cup sunflower oil 2 eggplants -- cut into 3/8-inch dice 8 ounces soba noodles -- to 9 ounces 1 large ripe mango -- cut into 3/8-inch dice or into 1/4-inch slices 1 2/3 cups basil leaves -- chopped [use Thai basil leaves if you can get them but much less of it] 2 1/2 cups cilantro leaves -- chopped 1/2 red onion -- sliced very thinly In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender to become tender but still al dente. Drain and rinse well under running water. Shake off as much excess as possible, then leave to dry on a dish towel. In a mixing bowl, toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve, add the rest of the herbs and mix well, then pile on a plate or in a shallow bowl. Serves 6 AuthorNote: "This dish has become my mother's ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles, the sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu." Cuisine: "Asian" Source: "Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011." S(Formatted by Chupa Babi): "July 2011" Contributed to the FareShare Gazette by Chupa; 17 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 526 Calories; 37g Fat (60.1% calories from fat); 7g Protein; 48g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 483mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Asparagus Frittata with Crème Fraiche and Chives Recipe By : Serving Size : 40 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs 1/2 cup minced fresh chives 1/4 cup chopped fresh Italian parsley 1/4 cup grated Parmesan cheese 2 tablespoons half and half 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 pound fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces 1/4 yellow onion, minced ... 1/3 cup crème fraiche or sour cream Frittatas are flat Italian omelets. In spring, they are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvre. Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelet pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes. Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.) Arrange squares on serving platter. Spoon dollop of crème fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve. Serving size = 1 square Source: Cooking.com Total Time: 25 Minutes Makes about 40 squares Contributed to the FareShare Gazette by Art; 29 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (72.9% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

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