Summer Special: Beat The Heat With This Refreshing Pasta Cooked In Mint Sauce
Summer Special: Beat The Heat With This Refreshing Pasta Cooked In Mint Sauce
Mint is a natural coolant. It is also excellent for your tummy, and if you are facing any digestive problems, it may help alleviate that too.
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Highlights
Mint is also known as pudina in Hindi
Mint is good for digestion too
It feels like a punishment of sorts to step out of an AC room for a chore that can take longer than 10 minutes, but you know very well that you cannot be lying about your couch all day. The temperature is on the rise, and if the forecast is to be believed, it may soar further. Now, it is your choice to sit and sulk or make the most of the season s offerings. Mint (or pudina as we call it in Hindi) is a fresh herb that is renowned for its culinary usage across the world. It is used in condiments, beverages, sides, mains and desserts. The burst of freshness it brings into everything it is a
2 tbsp sunflower seeds
Preheat the oven to 220C/200C fan/Gas 7.
Place the onion, garlic, pepper and tomatoes into a deep baking tray or a casserole dish and stir in the lemon zest and juice and oregano. Spray with cooking spray and pop into the oven for 15 minutes.
Remove from the oven and stir through the orzo, add the mint and spinach, season, then pour in the stock. Stir again and bake in the oven for 15 minutes.
Remove from the oven, stir, cover the top evenly with the feta, then sprinkle over the sunflower seeds.
Bake for 10 minutes. The orzo should be cooked through with no bite, the feta melted and starting to brown and the sunflower seeds golden brown.
Pork and saffron ragu with orzo recipe
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This dish is perfect for now, because itâs warming but doesnât feel remotely wintry. You can cook the ragu the day before (the flavours will only benefit from a day or two to sit), then just add the orzo and cook it in the sauce when you want to eat. Serve with plenty of Parmesan and parsley.
Prep time: 10 minutes |
SERVES
1 courgette, finely chopped
500ml white wine
A little nutmeg, finely grated
A pinch of cayenne
100ml whole milk
500g orzo
METHOD
Set a large casserole pan with a lid over a low-medium heat with a good glug of oil. Add the onion and courgette along with a good pinch of salt. Put the lid on and cook for 12 minutes, or until soft, stirring occasionally.
200ml hot water
Handful of fresh basil leaves (optional)
8â12 lasagne sheets (depending on size)
250g ricotta, drained
75g parmesan, grated
METHOD
Heat the olive oil in a large, shallow, flameproof casserole dish over a medium-high heat. Fry the onion for two minutes until starting to soften, then add the minced beef. Increase the heat to high and fry for three minutes, stirring frequently until the beef has browned all over. Throw in the garlic and fry for one minute.
Pour the passata into the dish with the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. ïâBring the mixture to the boil, then add the 100ml cream. Tear half of the basil leaves (if using) and add to the sauce with plenty of seasoning. Cook for five minutes until the sauce is starting to thicken and look rich in colour, then remove from the heat.