Macaroni in Roux with Vegetables

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I was out shopping with my kids, when my son spotted Broccoli and decided that dinner was going to be Pasta.

You Need:

  • 250 gms of Pasta. Follow instruction and cook them in salted water. Save 100 ml of this starchy water for later.
  • 5-6 finely sliced garlic cloves.
  • 200 grams of button mushrooms, chopped up.
  • 2 capsicums, chopped up.
  • 200 grams of Broccoli. Separate the florets. Peel the stem. Discard the rough exterior. Chop into small pieces the soft stem inside it.
  • 30 grams of butter.
  • 30 grams of flour. You can use either Maida or Whole Wheat.
  • 200 ml of milk.
  • Any seasoning or dry herbs.

Heat oil in a large pan. Add the garlic and cook till the raw edge is gone. Saute the mushrooms, capsicum and chopped broccoli stem. Do this on high heat. Do not let them boil in the water they are releasing. The mushrooms will rapidly shrink down to approximately half the original volume. Add the broccoli florets. Cook on medium heat. Watch the broccoli as they start changing their color. They will suddenly start becoming bright green. When you feel they are really bright, eat one of them. If its cooked. You are done. Do NOT overcook them. The color of the broccoli is their cue and respect it. Overcooked broccoli tastes horrible and is one of the main reasons why most people hate it.

Remove all the vegetables. In the same pan add the butter. Use medium to low heat. When the butter has fully melted, add the flour. Whisk it. Keep on whisking it. When the raw smell is gone start dribbling the milk into this. Keep whisking and don’t add more than 10-20 ml at a time. This will prevent the formation of lumps. Be patient as the rewards are worth it. When all the milk has been added and there are no lumps, you start adding the half cup of pasta starch water. Use the same technique of dribbling in the liquid while constantly whisking.

Season with salt and any herbs you like. Add the vegetables and the macaroni. Cook on high heat for about 2-3 mins When the consistency is just right, switch off the stove and leave it covered for about 10 mins. This will allow the pasta to absorb the sauce.

Enjoy.

Mushroom Dill Stir

You need:

  • Some button mushrooms sliced.
  • Dill leaves finely chopped.
  • Garlic paste as per taste.
  • Dry chilly flakes, less than a teaspoon.
  • Butter.

Melt butter, saute mushrooms on high for about five minutes. Keep stirring so they caramelize but don’t burn. Mix in the chilly flakes, garlic paste and dill leaves. Cook for about a minute or two while stirring.

Season with salt after the dish is cooked.

Butter Burnt Vegetables

You need a zucchini, some mushrooms and some capsicum. Chop into small bite sized pieces.

Heat butter and fry some garlic in it. Keeping the heat at high, add all the vegetables and spread them out. For five minutes do not even look at the dish.

Sprinkle some dried herbs and spices. Oregano and chat masala worked for me. Season with salt and pepper. Mix it well.

Spread the vegetables and continue to ignore them as they sizzle on high heat. Ignore every scream from your subconscious to lower the heat. Let them burn for about 4 minutes.

Drizzle some olive oil. Use that to deglaze the pan and remove the vegetables into a serving plate.

Enjoy the amazing flavors that have developed in them.

Mushrooms & Broccoli

Cut broccoli into florets and soak them in salt water for about ten minutes.

Meanwhile cook mushrooms in butter on high heat. Avoid boiling them by constantly stirring. Once all the water has evaporated add chopped garlic, some extra virgin olive oil and the florets.

Cook covered in low heat for about ten to fifteen minutes but keep checking so it does not burn.


Don’t overcook the broccoli. Check by eating a floret and it must have a little resistance.‚Äč  Season with salt and serve your family a super healthy dish.

Mushrooms and Basella

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Mushrooms are like sponges. So clean them up and then drizzle olive oil and sprinkle chilly flakes on them.They will absorb the olive in about 10-15 mins.

Then place them head down on a hot pan. Let them sizzle for a couple of mins and turn them over when they are almost done. Move them to one side and add in basella leaves. Do not crowd the pan and instead make a pit in the center where the water can collect and not end up boiling the vegetables.

There is no need for salt but a little pepper is fine.

Enjoy a simple mineral rich dish.

Buttery Carrots & Mushrooms

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You need chopped up carrots and mushrooms.

To the carrots and mushrooms add any dried herb seasoning, chilly flakes and olive oil. Stir it in till evenly mixed.

Heat a pan and once its nice and hot add the carrots and mushrooms. Cook on high heat, keep stirring. Once the mushrooms are almost cooked, put a big dollop of butter on top. Once it melts in the vegetables add the spring onions. Mix and cook for just about 2-3 minutes.

Season with salt and serve with anything fried or roasted.

Grilled Mushrooms

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When buying mushrooms always look for clean and bright ones. Stale mushrooms are best avoided and to be honest they don’t store well in our ordinary refrigerators. Use them as soon as possible.

Prepare a simple rub with olive oil, finely chopped green chilies, dried herbs and red chilly flakes. Liberally coat the mushrooms. Line a tray with aluminium foil so clean is easy. 200 degrees centigrade for 25-30 mins and a super yummy treat is ready.