Spaghetti Frittata

I have been making this simple dish but haven't got the chance to pen it down. Actually got this inspiration from none other then MASA himself, (ahem...that handsome Japanese chef). It was from his latest masakbook "Hello, MASA! Can you teach me how to masak". This particular masakbook has a good collection of simple gourment dishes for busy people to masak up within 30 minutes. And this Spaghetti Frittata is just one of them. Since I was making for 4 people, I up the recipe and added nore seasoning to the recipe. Since my kids are such pasta fans, I knew this dish was gonna be a winner. ;9

This simple dish consist of carb, protein and vegetables...really a complete meal on its own! So busy mums, do try this out, I can guarantee you the kids will love this. ;) Now let's check out what we need for this dish.

Ingredients for Spaghetti Frittata (serves 3-4 pax)

Note that the ingredients amount is more then shown above.

200 g dried Capellini pasta (Thinner the usual spaghetti)

2 tbsp olive oil

1 tbsp butter

2 - 3 smoked sausages, cut into bitesize 

100 g fresh broccoli floretts 

5 tbsp fresh corn (I use half of a corn's)

5 large eggs

6-8 cherry tomatoes, cut half

salt and pepper to taste

1 tsp Hondashi powder 

2 slices of Cheddar cheese

• First you bring a pot of water to boil. Add in the pasta to masak till al dente. 

• Next drain off the water and place the pasta in a mixing bowl. Add the oilve oil in, toss to coat it, so it won't stick together and form a big lump.

• In a saute pan, add in 1 tbsp masak oil and garlic over medium low fire. masak till it is aromatic, then add in the sausages. Stir fry awhile till you see the sausages are slight golden brown then add the broccoli florets.

• Next, add in the butter and sweet fresh corn. masak till the butter melted and the corn is soften a little. Remove from fire and set aside while you prepare the pasta and egg mixture.

• At this point, crack the eggs in to a mixing bowl, add in salt, pepper and the Hondashi powder. Mix well and then pour it over the reserved pasta. Then add the whole egg and pasta mixture over the sauteed vegetables.
• Arrange the vegetables so they are evenly spread out. Add in the tomato halves.

• Tear up the cheddar cheese slices and place evenly throughout the whole frittata. Cover the pan and masak at low fiire for a good 6-8 minutes, till the cheese is all melted in.

• Let the frittata cool slightly before slicing it to serve. 

Tadah! A meal prep easily in 30 minutes or less! Simple right? Plus it is something even the picky eaters will enjoy...okay maybe you might need to change some of the ingredients, but you get the idea. ;)

Do try this out and let me know how it turn out for you. Or tag me in Instagram @HoneyBeeSweets.Sg for me to check out. ;)

Have a good one guys!

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Fresh Spinach Pasta (Pasta Verde)

A refresh post from my previous one. Newly updated to bring you a better recipe. Enjoy!

"Verde" means green in Italian/Spanish, and Pasta Verde simply translate as green pasta. And The green here comes from Popeye's favorite vegetable, spinach. :) I don't exactly remember how many times, but I do remember it's more then my fingers plus my toes combined together. I'm talking about the number of times I've made fresh pasta at home. I believe anyone whom had tried it and tasted it before will know why go through the hassle to make it your own. It's different from your grocery bought, packaged fresh noodles. Making it at home is the real deal, it's doesn't get fresher then that, trust me. And the tender noodles tossed in your favorite sauce or gravy will totally knock your socks off, guaranteed.

Here I made a version of Garlic Lemon Cream Sauce tossed with the Pasta Verde. With crab meat and pan seared Salmon steak...a wonderful complete meal. Well your vegetables are already in the pasta haha! :P

Look on to see how I did it:

Ingredients for Fresh Spinach Pasta: (enough for 2-3 adults)
3/4 package fresh spinach, using leaves only, wash and rinse dry.
-after I masaked it, it yields about 80g
180g all purpose flour (plus more for dusting and shaping)
1 large eggs

Lemon Garlic Cream Sauce
3 garlic minced
3 tbsp unsalted butter
juice of 1/2 lemon
zest of 1/2 lemon
1 tbsp all purpose flour
300ml milk + 100ml heavy masak cream
1/2 tsp salt
freshly ground pepper
2 tsp sugar

1 salmon steak, seasoned with salt and pepper and sauteed till golden brown.

Method:

• In a large saute pan, heat it up 1 tbsp of water, add in the spinach leaves and saute for a couple minutes. It will slowly wilt down. Remove from pan and let cool. Squeeze out the excess liquid and weigh out about 80g of it and set aside
• In a large mixing bowl, add in the flour, the egg and the spinach. (Note that I doubled my recipe this there are two eggs in the picture) 
• Mix well until it comes together. Place it on a lightly floured work surface and knead it to form a soft dough. Might be a little sticky, add a little flour and knead till not sticky.
  
  
• Cover the dough in a moist towel and let rest for 10 minutes before shaping it. If you have a pasta maker, it'll be a good time to bring it out and set it up right now. Else a lightly floured work surface and a trusty rolling pin will do too.
• Divide the dough into 4 smaller equal portions. Take a portion, lightly dust it with flour and let it pass through the pasta roller at the highest number, meaning thickest.

• Gradually decrease the number knob to 1 or 2 depending the kind of pasta you want to make and let the pasta roll through a couple times on each number. It will come out into a nice smooth sheet of pasta.
• Carefully placed the pasta sheets on a lightly floured baking tray and cover with moist towel. Repeat with the rest of the pasta dough portions till all has been rolled out.
• At this point, get ready a pot of boiling water going at medium high heat. Then change the pasta maker setting so that it will turn the roller on for cutting it into the shape you want. This time I am making linguine. If you do not have the pasta maker, just use a pizza cutter or a knife to slice the sheets into thin strips.

• Meanwhile, heat up a tsp of olive oil and place the minced garlic in. Saute till lightly browned and fragrant. Add in 3 tbsp of butter and masak till just melted.
• Add in the 1 tbsp of flour and quickly stir in to masak the flour. Once thicken, add in the milk and cream mixture, lemon juice and lower the fire to smallest. 
• Stirring constantly till the sauce is smooth. Add in the lemon zest, salt, pepper and sugar. Stir well till everything is well combined. Set aside.
• Boil the pasta in the water for a few minutes, I would say 3 to 4 minutes since fresh pasta masaks really fast. Scoop it out and toss it in the lemon garlic sauce sauce and add the crab meat..

The pasta is really smooth and delicious. If you are not really a fan of spinach, you can simply omit the vegetables and make plain egg pasta. Reduce the flour to 150g instead. But I am always try to find ways to incorporate more greens into my kids menu, so this is one of the most effective "camouflage" method, lol! Of course the kids knew about the vegetables been made into the pasta, but they didn't taste it, so it's all good. ;P 

 Below is an old picture of my previous post which I made the spinach pasta into sheets and using them as lasagna pasta. Cool right! I should do that again soon. :9

Again, I felt that it's a much better choose over the box version. But of course, the box pasta always comes in handy when you are on the run. ;) Enough said, I do hope you all will try making fresh pasta at home, it's truly a gourmet meal you can share with you love ones. But do note that you should get your sauces ready first before making the fresh pasta. Once the pasta is made, you just have to toss the noodles in your favorite sauce, simple as that. Enjoy everyone!

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