Loved the handmade pasta when I saw them in Venice and couldn’t help but buying a bag of boat-shape pasta as souvenir of my trip in Italy….Not mention how much I enjoyed cooking it at home with all the sweet memories =)
Handmade Pasta shop in Venice
Pasta in the shape of Venice boat
My Pasta
A close-up
Ingredients: Durum wheat flour, if black with black squid 2%, if green with spinach 2%, if red with tomato – bee troot 3%, if yellow with turmeric 2%, without artificial colouring or additives.
Even though the garlic in the States was not as fresh or garlicy as in Italy, I still loved the smell on my hand after I made the pasta =)
I learned to make Maria Bread from Emma – a delicious and healthy breakfast! Upon my request, my friend agreed to make this short video clip to introduce Maria Bread to the rest of the world…and Emma did a fantastic job! Enjoy!
Was traveling in China and found that it was pretty challenging to be a vegetarian as people would kindly show their “disagreement” and generosity by providing and insisting that you taste their best dishes which almost always come with meat or fish.
Finally back on my healthy routines, and try to cook several times a week. This soup I’m about to introduce to you is very simple, and definitely can be a key showcase in your own 30-min meals
Key ingredients:
fresh baby spinach
glass noodles (either thick or thin is fine, best made of green beans and mixed with some wild veggies)
what I used today was mixed with fiddlehead fern – a very healthy green wild veggie, hehe
one tomato diced
mushroom (the thin type like golden mushroom)
what I used today was a kind with brown-ish heads, imported from Korea
a can of vegetable broth
Steps:
In a saucepan, pour the vegetable broth and add equal amount of water or a bit more and bring it to simmer
Drop the diced tomato
When the tomatoes become soft, add mushroom and the glass noodles
Check on the glass noodles every once in a while so it’s not too soft or sticky
Put the spinach only a couple minutes before you turn off the heat, and let the soup sit for a minute before serving
Tomatoes and eggs make a perfect match in Chinese cooking …good colors, texture, taste, etc.
One of the most authentic homemade Chinese dishes is called tomatoes with scrambled egges [西红柿炒鸡蛋]. Likewise, they both often appear in dinner soups like this one I will show you today… ah, pictures first, hehe
Beautiful & Delicious!
These pictures are from a few weeks ago…well, been a bit busy lately. So I was in a mood for some soup at the end of the dinner and this came to mind as the most convenient choice. In no time, it was on the table – and I was heavenly satisfied
What you need:
1 fresh tomato (best to use cluster tomato, not rome tomato for better taste), diced
1 egg stirred
cilantro, coarsely chopped
1 can of Swanson vegetable broth
a few slices of fresh ginger root
maybe 2 tablespoons of corn starch mixed with cold water, well stirred
How to make the soup:
In a sauce pan, drop a drizzle of oil
When the pan gets hot, put in the ginger slices, stir – then tomatoes
Let the tomatoes cook for a few minutes to be softened, and the juice is out – pour half a can of vegetable broth, cover and bring to a boil
Stir the mixture of corn starch and water very well before adding to the soup base
Than add the stirred egg using one of the two ways: (1) drop the egg mixture into the pot through a chopstick; or (2) drop the egg mixture directly into the pot, but quickly stir the soup to create the “egg flowers”
Let it soup simmer for a minute and turn the heat off before dropping in the chopped cilantros
Yummy – enjoy! The taste of the soup comes from the ingredients, you may add salt/pepper to your own taste if it is too light for you…
