Mango Pasta Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
GOURMET GETAWAYS IHILANI RES
1/4 lbs: Tofu, crumbled
3: Lime leaves, chiffonade
3 tbsp: Lemon grass, minced
1 tbsp: Ginger, minced
1 tbsp: Thai basil, chiffonade
1 pinch: Kosher salt,
1 pinch: Cayenne pepper,
1 tbsp: Mango juice,
MANGO PASTA
1/2 lbs: Semolina flour,
1/2 lbs: Flour,
3 tbsp: Mango, pureed
1/2 tsp: Oil, olive
6: Eggs, beaten
Directions:
MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer
fitted with a dough hook. Set the speed to low. Slowly add eggs with
the mixer running, one at a time, until a sticky dough is formed.
Continue kneading for 10 minutes (add more flour is needed to form a
smooth, elastic dough). Wrap the dough tightly in plastic wrap and
refrigerate for 2 hours. Roll out and cut to desired thickness. Cook
in boiling salted water to al dente.
Cakes: Combine all ingredients in a bowl and refrigerate, covered,
for 2 hours. Form pasta mixture into cakes and fry in canola oil in a
non stick pan until cooked through and lightly browned on each side.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
fitted with a dough hook. Set the speed to low. Slowly add eggs with
the mixer running, one at a time, until a sticky dough is formed.
Continue kneading for 10 minutes (add more flour is needed to form a
smooth, elastic dough). Wrap the dough tightly in plastic wrap and
refrigerate for 2 hours. Roll out and cut to desired thickness. Cook
in boiling salted water to al dente.
Cakes: Combine all ingredients in a bowl and refrigerate, covered,
for 2 hours. Form pasta mixture into cakes and fry in canola oil in a
non stick pan until cooked through and lightly browned on each side.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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