Recipes
Risoni Pasta Salad
Ingredients
3/4 lb (340g) risoni pasta
1/2 cup (125ml) olive oil
1/2 tsp (2.5ml) pure saffron powder
1 cup (250ml) pine nuts
1/2 cup (125ml) currants
2 cloves garlic, crushed
juice of 1 lemon
1/4 tsp (1ml) ground cumin
1 tsp (5ml) ground turmeric
1/2 tsp (2.5ml) sugar
salt and freshly ground black pepper
1 small green pepper, chopped into small pieces
½ bunch spring onions finely chopped
3 tbsp (45ml) finely chopped fresh parsley
3 tbsp (45ml) finely chopped fresh mint
3 tbsp (45ml) finely chopped fresh coriander
coriander leaves, for garnish
Method
Cook risoni in boiling salted water for a minute or two less than recommended. Drain, rinse in cold water and drain again.
Heat oil in a small pan and add saffron, pine nuts and currants. Cook gently until nuts are toasted and saffron gives off its unique aroma. Remove from heat and add garlic, lemon juice, cumin, turmeric, sugar, salt and pepper to taste. Let stand for at least 5 minutes.
Add green pepper, herbs and pine nut mixture to the pasta. Toss before serving and garnish with coriander leaves.
Click through to access other recipes
More information:
Tomato Sauce
1 med onion 1 1/2kg tomatoes 1 small red capsicum 1 clove garlic 50g dates 150ml wine vinegar 1 bay leaf pinch chilli powder 1 tsp celery seed 1 tsp mustard seeds 5 ground peppercorns 1 tsp cinnamon Muslim bag..... read more.
Energy bar
This nutritious snack is quick and simple to make and perfect for lunch boxes and after school snacks...... read more.
