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Spaetzle with Pollock Creamy Sauce

Spaetzle With Alaskan Pollock Creamy Sauce
Spaetzle With Alaskan Pollock Creamy Sauce

Yesterday when I had time and was ready to write my post at Blogjob, the site was offline due to maintainance. It was time then to visit my “kitchen” at Blogspot. It was time for me to write another recipe there as my last post was last year. I wrote about How To Bake Alaskan Pollock. It was a fish recipe I have made yesterday. I have made that food many times but have not written about it yet until last night. It was a huge fish that I had leftover baked Alaskan Pollock. Today, I made a creamy sauce out of this fish leftover for my German pasta, the Spaetzle. It was served with vegetables and feta salad for our dinner.

 

Ingredients: (for 2 persons)

250 gram Spaetzle

2 cups of deboned and flakes Alaskan Pollock leftover

a small piece of butter for frying

2 cloves of minced garlic

1 small onion, cubes

1 small ripe tomato, cubes

250 grams double cream

chives or parsley, chopped

salt and pepper to taste

 

Procedure:

  1. Cook the Spaetzle as stated in the package.
  2. Heat the frying pan and put the butter in it.
  3. Saute the garlic, onions and tomatoes.
  4. Add the flakes fish and mix with the other ingredients in the frying pan.
  5. Add the double cream and  let the sauce boil.
  6. Taste with salt and pepper. If you want it hot, you can add chopped chili or chili powder  in it.
  7. Put the fire off and add the herbs.
  8. Serve with the cooked Spaetzle.

 

Spaetzle or Spätzle is a Schwabian delicatessen egg noodles from the south of Germany but are widespread in other European countries like Austria and Switzerland. It is traditionaly made of eggs, flour and salt.  It´s easy to make but I prefer buying the ready  made Spaetzle. Maybe one day I´ll make my own and I´ll tweak it. This pasta can be eaten with brown gravy as well  and served with Bratwurst or any other sausages.

 

Have you tried this German pasta? Did you like it? Thanks for reading. Have a lovely week to all.☺

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Spaghetti With Hot Salami Tomato Sauce

Spaghetti With Hot Salami Tomato Sauce
Spaghetti With Hot Salami Tomato Sauce

It seems that I am in the mood for spicy and hot food nowadays. Since I got those Thai chilies from my workmate, I  kept on thinking what to cook hot next. Lol?! I am glad my other half eats hot and spicy as well.

Again, I  was not prepared what to cook in my free day from work. Again, I  just checked my fridge and my kitchen cupboard.  I  thought I  still had bacon stripes when I  saw the spaghetti for cooking our lunch. Well, I  was creative ( again) and used the slices of pepper salami for our bread toppings for making the pasta tomato  sauce. The food turned out delicious but hot (not so hot for us) and so I thought I  have to share this with you.  Have you tried spaghetti with salami tomato sauce? If not, why not try it with this recipe.

 

Ingredients : (for 2-3 persons)

250 grams spaghetti

Olive oil for frying

3 cloves garlic, chopped

1 small onion, chopped

1 can (400 g.) tomato sauce

100 gram salami, sliced in cubes

2 pieces of red Thai chilies

A handful of Basil leaves, chopped

Salt and white pepper powder (if you need to) to taste

 

Procedure:

  1. Cook the pasta in a boiling water until tender. Add salt in the boiling water. Sieve the pasta.
  2. Heat the frying pan in the medium heat and add olive oil in it.
  3. Saute the garlic, onions and chili slices.
  4. Add the tomato sauce and stir it well and bring to boil.
  5. Add the sliced salami and chopped basil.
  6. Season it with salt and pepper powder and put off the fire.
  7. Serve the spaghetti with salami tomato sauce on top in a deep plate.
  8. Enjoy this meal with vegetable salad and baguette bread slices.

 

Substitutes for Salami:

If you don´t have salami at home, you can substitute it with bacon, chorizo, smoked pork meat or longganisa, a Filipino sausage. You can also use tuna flakes. Enjoy cooking!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

 

 

 

My Hot Pancit Canton

Served Hot Pancit Canton
Served Hot Pancit Canton

Pancit Canton is a traditional Filipino stir fried noodles with chicken, pork, beef or seafood with vegetables. Any vegetables can do and it´s up to you what kind of veggies. As I am living in Germany and Asian shop is far from where I live and so I just use any vegetables I can buy in the supermarket nearby.

 

When it comes to cooking, I am very creative and I tweak the recipes whenever I want another taste. Working together with Thai women in my part-time job, I came to taste what Thai food is. Delicious and hot besides being healthy. My workmates bring food with them to work everyday and they share it with me. They also tell  me often times how they cook and what they cook. Like the Filipinos, they eat rice 3 times a day with stir fried meat and vegetables and a lot of seafood. They love eating fruits. No wonder they look so healthy and slender.

 

Anyway, going back to cooking. I cooked Pancit Canton last Sunday and it was not in the typical Filipino way. I made it hot from the package of Thai chilies that my Thai workmate had given me. I tweaked my Pancit Canton and made it a bit hot Thai stir fried noodles. Cooking this hot, made me think of my sis who doesn´t like hot food. Well, I have to cook in traditional Filipino way when my relatives come to visit us.

Thai Chilies
Thai Chilies

Ingredients of my Hot Pancit Canton:

 

1 package of Pancit Canton (soak in a hot water for a minute or 2)

250 grams pork meat, thinly sliced

3 cloves garlic, chopped

1 small onion sliced in cubes

1 small ripe tomato, washed and  sliced in cubes

1 stalk of leek, washed and cut in small pieces

1 carrot, peeled and sliced in stripes

1 Kohlrabi, peeled, washed and cut into stripes

1 red pepperoni, washed, deseeded and cut in stripes

2 Thai red chilis, washed and slantly cut with seeds

2-3 tablespoons of soy sauce

vegetable oil for frying

1 spring onion, washed and cut in small pieces

2 pieces of cabbage, washed and thinly sliced

 

For the meat marinade:

3 tablespoons of soy sauce

2 crushed garlic

juice of a half lemon

 

Procedure:

  1. Marinade the thinly sliced pork meat for at least 30 minutes.
  2. Heat the wok or frying pan in medium heat and put oil in it.
  3. Saute the garlic, onion, tomatoes and stir well.
  4. Add the marinated pork meat and mix well with the garlic tomato mixture. Let it simmer until the meat is tender.
  5. Then add the leeks, carrots, Kohlrabi, pepperoni and chili in it. Mix well.
  6. Add the cabbage and the soak pancit canton.
  7. Add the spring onions and soy sauce. Mix the food well and add more soy sauce or salt for your own taste.
  8. Serve with rice or just alone.

 

Tips: If you don´t like it hot, just omit the pepperoni and the chili. You can use other vegetables like broccoli, cauliflower or whichever veggies in season. Chicken meat and seafood are also applicable to this Pancit Canton recipe. Leftover Pancit Canton is delicious for making sandwiches for the next day.  Bon Apetit!

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Ricotta Tortellini With Tomato Sauce

 

Ricotta Tortellini with Tomato Sauce
Ricotta Tortellini with Tomato Sauce

Have you tried eating Tortellini? Tortellini are Italian pasta in ring shape. These pasta are filled and are formed like Tortelloni, with the only difference of the size. Tortellini is smaller than Tortelloni. Tortellini are stuffed with mince meat, ricotta cheese or spinach vegetable.

There are plenty of ready made Tortellini in the supermarket. I only have to boil water  with salt in the pot and add them to the boiling water for 6 to 10 minutes. It depends on how tender I would love them to eat. Then drain them in the colander or strainer. Drizzle a bit of olive oil so they can´t stick to each other.

Ricotta Tortellini
Ricotta Tortellini

Ingredients:

500 gram Ricotta Tortellini

For the simple tomato sauce:

olive oil

1 clove of garlic, crushed

1 small onion, cubed

1 can of tomato sauce with chunk tomatoes in it

1 teaspoon of tomato paste

1 teaspoon of pizza herb spices

fresh basil, sliced

salt and pepper to taste

Parmesan cheese for the topping (optional)

How To:

  1. Heat the frying pan in the medium heat and add olive oil in it.
  2. Sauté the garlic and onion.
  3. Add the can of tomato sauce. Mix well. Add the tomato paste, salt and pepper to taste.
  4. Let it boil and put off the heat and add the pizza herb spices and fresh basil leaves.
  5. Put the cooked and drained Tortellini on a deep plate.
  6. Add the tomato sauce on top.
  7. Serve this with Parmesan cheese and any leafy green vegetable salad.
A Simple Tomato Sauce
A Simple Tomato Sauce

Tips if you want another sauce for a change:

  • You can fry  bacon strips after number 2 procedure before you add the tomato sauce from the can.
  • Or you can add tuna flakes instead of bacon.
  • Or shrimps instead of tuna flakes or bacon.
  • Or make a Bolognese tomato sauce by adding  beef or pork mince meat instead of the shrimps, tuna flakes or bacon.
  • Be creative with your salad too.

I have learned this recipe from where I have worked before but I was tweaking on it and have changed this recipe  a lot. This is my own adaptation of ricotta Tortelline. You might be eating the same pasta the whole week but with the change of the sauce, it makes a big difference. Enjoy your Italian meal!

Copyright 2015, All Rights Reserved by ©Thelma Alberts

 

 

How To Make Spaghetti With Mettwuerstchen Sauce

 

Spaghetti With Mettwuerstchen Sausages
Spaghetti With Mettwuerstchen Sausages Sauce

Today was our Italian day which means we had  an Italian meal. My kitchen is very international when it comes to food. I could no longer eat rice everyday, 3 times a day like before. I cook more of European than Filipino food. Last time we had Pork Sinigang and this time was Italian for our lunch.

 

Lunch is the heavy meal of the day in Germany and we only eat rye bread with ham or cheese in the evening. As we have not eaten spaghetti for a few weeks and so I made spaghetti with cream sauce for a change. This time I used smoked sausage for making the cream sauce.

 

This German sausage is called Mettwuerstchen. Mettwuerstchen is a cured and smoked sausage from a raw and minced pork and beef. Have you eaten Mettwuerstchen before? Do you have similar cured and smoked meat in your country?

Champignons, Mettwuerstchen, red onions and garlic
Champignons, Mettwuerstchen, red onions and garlic

Ingredients:

250 gram Spaghetti

vegetable oil for frying

2 Mettwuerstchen/ Mettwürstchen sausages, chopped

2 cloves garlic, chopped

1 small red or white onions, cubed

6 pieces big Champignons, washed and sliced

200 gram cream fraiche with herbs

salt and pepper to taste

Fresh parsley if you have

Sauted garlic, onions and slices of Mettwuerstchen
Sauted garlic, onions and slices of Mettwuerstchen

Procedure:      

  1. Cook the spaghetti in the boiling water as directed in the package.
  2. Heat the frying pan and add the vegetable oil.
  3. Saute the garlic, onion and chopped Mettwuerstchen sausages.
  4. Then add the washed champignon to the frying pan. Mix well.
  5. Add the cream fraiche with herbs in the frying pan.
  6. Taste with salt and pepper.
  7. Add chopped fresh parsley if you have.
Mettwuerstchen sausage cream sauce
Mettwuerstchen sausage cream sauce

Tips:

If there is no cream fraiche with herbs in the supermarket, you can buy the normal cream fraiche and add fresh herbs like chives and parsley in your sauce. You can also use sour cream or double cream if you don´t have cream fraiche.

 

Sausages you can use instead of Mettwuerstchen:

  • Longganisa
  • Chorizo
  • Salami

Have I made you  hungry? Do you think you will try this food? I hope you will and that you will tell me how you like it. Thanks for reading and feel free to comment and share this to your socialmedia sites.

 

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Spaghetti with Mettwuerstchen Cream Sauce
Spaghetti with Mettwuerstchen Cream Sauce

 

 

 

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