I think dinner has always been my most favoritist of meals. I tried out a recipe tonight and put it together with other stuff I had. Delicious dinner. YUM YUM YUM.
First had marinated mushrooms, red bell peppers, onions. This is the marinade (also made a dressing for the kids salads tonight. They don’t care too much for the mushrooms just yet.)
Put all ingredients except the mushrooms and onions in a blender and blend until smooth. Slice the mushrooms and onions, place into a shallow bowl and pour marinade over. Cover and let sit for a couple hours. You can also leave in the fridge overnight.
Then I made a lovely little recipe I found here: http://therawchefblog.com/tomato-macadamia-mozzarella-linguine
Read on for the recipe…
Tomato & Macadamia Mozzarella Linguine
500g carrots (about 4 medium carrots, peeled
500g parsnip (about 4 medium parsnips, peeled
15 large basil leaves, chiffonade
2T Italian seasoning
2c baby plum tomatoes, cut into small sections
- Turn the carrot and parsnip into thin strands with a mandoline or vegetable peeler. You can also make spaghetti using a spiral slicer.
- In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
- Combine all mozzarella ingredients in a Vita Mix or food processor (a Vita Mix isn’t a food processor, it’s more of a blender but no other blender that I know of is suitable to make the cheese so an ‘ordinary’ processor is the next best thing). Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
- Mix all Red Pepper sauce ingredients in a Vita Mix or blender until smooth(blender is ok for this at the mixture is saucier than the cheese). Again, you may need to add water to get a ’sauce’ consistency.
- Go back to the linguine and you should find that it has released it’s water and is now softer and has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.
- Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
- Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta ‘tower’. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.
So I served it as follows:
A big plate of greens with a bit of rice. Then some marinated veggies and a bit of the parsnip and carrot linguine. Boy oh boy did this make for a delicious meal.