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Dans la lune

March 11, 2020

Eggplant and tomato sauce pasta

Eggplant and tomato sauce pasta

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Persons
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Eggplant and tomato sauce pasta

Ingredients

  • 2 to 3 tbsp olive oil
  • 2 garlic cloves - finely chopped
  • 1 shallot - finely chopped
  • 1 eggplant - cut into small size square pieces (about 1cm)
  • 50ml cooking sake or cooking white wine
  • 1 canned tomatoes - diced
  • 1 tsp sugar
  • 1/2 tsp fine salt
  • 1 tbsp tomato paste
  • 400g of your favorite pasta
  • 1 tsp fine salt
  • 2 tbsp olive oil
  • pepper and salt

Instructions

  • 1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
  • 2. Add the eggplants and cook until wilted.
  • 3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
  • 4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
  • 5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
  • 6. Add the boiled pasta to the sauce and toss until well coated.
  • 7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta, Vegetables

May 28, 2018

Quick spaghetti with leeks

Quick spaghetti with leeks

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Quick spaghetti with leeks

Ingredients

  • 3 garlic cloves - finely chopped
  • 1 to 2 leek - cut into julienne
  • 120g brown mushrooms - chopped
  • 200g bacon

- Ingredient A -

  • 20g butter
  • 3 tbsp tsuyu
  • 15g white sesame
  • dash of salt
  • 500g spaghetti or any other pasta

Instructions

  • 1. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add bacon and mushrooms. Fry until bacon is no longer pink. Turn off the heat and add the leek.
  • 2. Meanwhile, put the pasta into the boiling water and cook according to the instructions on the pack until they are al dente.
  • 3. Add the cooked spaghetti into the skillet from #1 and heat over medium-high. Add all the ingredient A to season and stir until combined.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta

May 25, 2018

Basil paste

Basil paste

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Serving Size
4 to 5 persons
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Basil paste

Ingredients

  • 65g basil leaf
  • 4 garlic cloves (about 30g)
  • 100ml olive oil
  • 50g pine nuts
  • 1/2 tbsp kosher salt (If you want to use the paste for fish or salad, I recommend to use less salt.)
  • 30g grated parmesan cheese
  • 1 tsp soy sauce
  • 1/2 tsp sugar

Instructions

  • 1. Put all the ingredients into the bowl of a food processor and process until finely pureed (or until smooth). Occasionally stop and scrape down the sides of the food processor with a rubber spatula to mix and combine evenly.
  • Note 1 - How to use
  • Serve with fish or meat. Obviously you can also use it as a pasta sauce! Adjust with salt to your taste.
  • Note 2 - If you don't use it on the spot
  • Place the paste in a zip-lock freezer bag, squeeze out the excess air, seal, and place in the freezer.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pasta, Sauce, Vegetables

April 13, 2018

Leek pasta paste

Leek pasta paste

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Persons
5
Leek pasta paste

Ingredients

  • 5 leeks - cut into small pieces
  • 5 garlic cloves - cut in slices
  • 30g cashew nuts or pistachio

- Ingredient A -

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 2 tbsp white wine or cooking sake
  • 1 tbsp sweet soy sauce
  • 1 tbsp soy sauce
  • 3 tbsp sesame
  • 1 cup of hot water in which you boiled pasta
  • dash of salt to taste
  • 3 tbsp sesame oil
  • any pasta for 5 people
  • some parmesan cheese

Instructions

  • 1. In a frying-pan, heat the oil and fry the garlic until fragrant. Add the leek and nuts until wilted. Add all ingredient A to season. Let it cool to room temperature.
  • 2. Transfer into your food processor, pulse a few seconds at a time, until smooth or the desired consistency. Add sesame oil and mix.
  • 3. Transfer the mixture into a skillet and add the cup of water(the one in which you boiled the pasta). Add some salt to taste.
  • 4. Serve with spaghetti or any other pasta of your choice! Sprinkle some of parmesan cheese if you like.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pasta, Vegetables

March 24, 2018

Wafu cream sauce for pasta

Wafu cream sauce for pasta

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Persons
5
Wafu cream sauce for pasta

Ingredients

  • 300g brown mushrooms
  • 3 garlic cloves - finely chopped
  • 1 tbsp sesame oil
  • 1 onion - cut into small pieces
  • 1 leek - cut into small pieces
  • 40g cashew nuts

- Ingredient A -

  • 1 tsp fine salt
  • 1 tbsp white wine or cooking sake
  • 25g butter
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp sugar

- Ingredient B -

  • 200g sour cream
  • 320g milk
  • 2 tbsp heavy cream
  • 1/2 tbsp mustard
  • 500g pasta (your choice)

Instructions

  • 1. In a frying-pan, heat 1 tbsp sesame oil and fry garlic until fragrant. Add mushrooms, onion, leek and cashew nuts. Cook until wilted.
  • 2. Add all the ingredient A to season. Let it cool down to room temperature.
  • 3. Put into food processor, pulse until the mixture resembles coarse crumbs.
  • 4. Transfer to skillet or wok and add the ingredient B. Simmer for about 2 to 3 mins, stir often in order to keep it from burning.
  • 5. Toss hot pasta with the sauce.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Japanese, Pasta, Sauce, Vegetables

March 3, 2018

Pasta sauce with white eggplant and leek

Pasta sauce with white eggplant and leek

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Persons
5
Pasta sauce with white eggplant and leek

Ingredients

  • 4 garlic cloves - finely chopped
  • 2 white eggplant (about 750g) - roughly chopped
  • 1 leek - roughly chopped

- Ingredient A -

  • 1 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp white sesame
  • 2 tbsp olive oil
  • 1 tsp gochujang
  • 1 tsp or more kosher salt
  • 1 tsp garlic powder
  • dash of sugar to taste
  • 100g sour cream
  • 500g any your favorite pasta

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add white eggplant, leek and saute until wilted. Let it cool and set aside.
  • 2. Add the cooked vegetable from #1 into your food processor and process until smooth but not too much.
  • 3. Transfer the vegetable mixture into your frying-pan and heat them up. Add the ingredient A and simmer for about 1 to 2 mins. Add sour cream to finish.
  • Serve with pasta of your choice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Pasta, Sauce

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