Ingredients for the vegetarian noodles:
- 500 g of flour
- 250 ml of water
- A pinch of yellow food coloring
Ingredients for the egg noodles:
- 500 g of flour
- 5 eggs + 1 egg yolk
Mix all the ingredients together and knead until you get a soft but not sticky dough. Let stand for 30 minutes. Flour your worktop and flatten the dough with the palm of your hand. Cut the dough into 4 equal parts.
Prepare the rolling mill and pass the dough starting with number 2 and go to number 5 to get the right thickness to make the noodles.
Flour the dough strip on both sides and reserve until the remaining dough has passed through the rolling mill.
Once all your dough strips are ready, you go to the next step: the Spaghetti cutter machine. Pass the first strip of dough and flour well so that the noodles do not stick together. Flour again, make a nest with the noodles and reserve. Do the same with the remaining strips of dough.
Boil the water in a large pot. As soon as the water begins to boil add a little oil. Put a portion of fresh noodles in a Chinese strainer and put in the boiling water for 30 seconds, stirring with a chop stick without stopping to avoid the noodles to stick. After 30 seconds remove the noodles from the water and put in a tray pour a little oil on the noodles and mix quickly to prevent it from sticking again. Do the same with the rest of the noodles.
Once everything is cooked let cool your fresh noodles then you can keep them in the refrigerator maximum 5 days. You can then make delicious boiled noodles and fried noodles …
Crystallized Cythera Fruit
- 350 g half-ripened cythera fruit
- 350 g of cane sugar
- 85 ml of water
In this recipe, we use half-ripened cythera fruit because when they are green the center is too soft so it does not hold well when cooking and ripe it is the flesh that is too soft and does not hold well when cooking too.
Half ripe the fruit is perfect because the center is well shaped and hard and the flesh is still firm. It’s also better to peel the fruit because during cooking the skin will be removed.
Peel the cythera fruit and wash them. Then cut them in half. In a saucepan, put the halves cythera fruits, the sugar and the water.
Cook for 1 hour on low heat, stirring occasionally. Once it is cooked remove the cythera fruit and put them to drain in a colander for 5 hours.
When all the fruits have drained well put them on a tray and dry them in the sun for 1 or two days. It preserves very well in an airtight jar.
Coconut Ice Cream
- 400 g of coconut cream
- 300 g of whole fresh cream very cold
- 375 g of sweetened condensed milk
- Half teaspoon cinnamon powder
- 2 tablespoons of grated or fresh coconut, for decoration.
The day before, put the box of coconut cream and sweetened condensed milk in the fridge. Leave them to cool for a whole night before moving on.
In a large bowl, mix the coconut cream and the fresh cream with a whip. Once the cream begins to thicken, add, without stopping to whip, the sweetened condensed milk little by little. Then add the cinnamon powder and once everything is well mixed put it all in a tray or small individual pots. Put your Coconut Ice Cream in the freezer and leave it freeze for at least 8 hours.
Once the ice is set, heat a frying pan and cook the grated coconut until everything is golden brown. Allow it to cool for a few minutes.
Meanwhile, make scoops with the Coconut Ice Cream and sprinkle them with the toasted coconut.
For the dough:
- 450 ml of water
- 20 g of butter
- 5 g of salt
- 300 g of flour
For stuffing :
- 250 g of natural canned tuna
- 2 yellow onions
- 1 pinch of turmeric
- 1 pinch of cumin seed
- 1 pinch of cumin powder
- 6 stems of tail onion, chopped
- 3 sprigs of chopped coriander
- salt and pepper
In a saucepan add water, butter and salt. Leave on medium heat and as the water begins to boil add the flour and mix quickly before removing the pan from the fire. Continue to mix out of the heat until a paste is obtained. Allow to cool before spreading the dough.
Thinly slice the onions and crumble the tuna. Heat a frying pan with a tablespoon of olive oil. Add the tuna and sauté for 3 minutes. Then add the onions, the cumin seeds, the cumin powder, turmeric, the salt and the pepper. Mix well and cook over medium heat for 15 minutes. Once the tuna is cooked add the chopped onion tails and chopped coriander reserve to let it cool completely before proceeding with the rest.
Once the dough and the tuna are completely cooled cut the dough in half. Spread the dough and cut the size of your choice with a ravioli mold(here I used a 8.5 cm size mold). Put the cut dough into the mold add a tablespoon of tuna stuffing close the mold to seal the rissole. Reserve and do the same with the rest of the dough until you do not have any more stuffing.
At this stage of preparation you can freeze some of the rissoles if you want to eat them later. Heat an oil bath and fry the Tuna Rissoles until golden. Leave them a bit on paper tissue to remove the remaining oil and serve them warm with a good chili sauce.