Herb and Spice Garden Pasta

This summer I am having much better luck with my tomatoes.  Last year I was plagued with blossom end rot and tasteless tomatoes.  At the weekend I had half dozen large ripe tomatoes so with half a bag of pasta and a bunch of spinach I invented something for lunch.

I wasn't sure about putting basil with the Mexican type spice base but it worked well.

Herb and Spice Garden Pasta Recipe
Serves 4

1T Olive Oil
1 Large Onion, Diced
2 Cloves Garlic, Minced
2t Paprika
2t Smoked Paprika
2t Oregano
¼t Cayenne Pepper
6 Large Tomatoes, Chopped
250g Wholemeal Pasta (Penne)
Salt and Pepper
2C Spinach, Chopped
Handful Basil Leaves, Torn

Grate Cheese to Serve

In a large pan heat olive oil over medium-high heat.  Cook onions until soft.  Add in garlic and spices and cook for a minute or 2 (add a little splash of water if the spices start to stick to the pan).  Add tomatoes and cook until softened.  Add in pasta and 2 cups of warm water, season with salt and pepper.  Bring to a boil then reduce to a gentle simmer and cover for 15 minutes (check after 10 minutes and add a little more water if needed).  Remove lid, stir through spinach and cook for 5 minutes longer until pasta is tender and sauce is reduced.  Stir through basil and serve with a sprinkle of grated cheese.

Garman Noodles and Brown Mushroom Sauce

Our neighbours brought over something I've never seen before which took my interest.  German noodles which their Aur Pair had made.  It is the German equivalent of 'Fish and Chips' - Noodles with brown sauce - perfect for a Friday night supper.

After looking up recipes I found the brown sauce had finely sliced meat in it, along with mushrooms, onions and cream.  Not having any meat on hand, or cream, I opted for an onion and mushroom sauce thickened with flour.

The most difficult part was making the noodles.  There is a special German noodle maker, kind of like a giant garlic press, which you press dough through directly into simmering water.  There is also a method where you cut the dough off a chopping board into water - this is the way I did it.  To start with I thought is was impossible.  The sticky wet dough stuck all over the knife and board and went everywhere except the hot water.  But after trying a few techniques I got it, by skimming the knife nearly horizontal to the board I kind of rolled a small amount of dough to the edge of the board.  Then by taking the knife off the board at an angle I stretched the noodle from the board, then with a flick it went into the pot.  Next time I make them the process should take a lot less than the 20 minutes it took last night.

Not the best looking meal but super tasty

German Noodle and Brown Sauce Recipe
Serves 4

Noodles
4C/500g Flour (I used half plain and half bread flour)
½t Salt
4 Eggs
1C Water or Milk


Brown Sauce
1T Butter
2 Medium Onions, Diced
200g Mushrooms, Sliced
2T Flour
2½C Milk, Warm
1t Chicken/Beef Stock Powder
Pepper

To make noodles combine all ingredients in a large bowl.  With dough hooks on an hand blender beat for 7-10 minutes until dough transforms from a wet batter to a shaggy glutenous dough.  You can do this by hand but it will take 20 minutes of hard work.
Transfer half the dough to a board and using the technique described above roll small amounts into a pot of salted simmering water.  When you've got a good layer of nooldes floating in the surface of the pot fish them out and drain while you make more.

For the brown sauce heat a fry pan on medium-low.  Add butter and onion and cook slowly for 10 minutes until golden brown.  Add in mushrooms and cook for 5 minutes longer.  Stir in flour and cook until it begins to stick to the base of the pan.  Slowly stir in the warm milk to make a sauce, stir in stock powder and pepper to taste.  Turn heat up a little and simmer gently for 5 minutes.

Serve hot noodles topped with brown sauce.

It's not the most attractive meal, but it's way more tasty than greasy fish and chips (with no take-away hang over in the morning) and reasonably quick to prepare.