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Before you jump to Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
Remember when the only people who cared about the environment were tree huggers and hippies? That has fully changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.
You may prefer cooking with your oven, but using a microwave instead will cost you a lot less money. When you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is specifically effective when it’s full before a cycle is started. By cool drying or air drying the dishes instead of heat drying them, you can increase the amount of money you save.
The kitchen by itself gives you many small methods by which energy and money can be saved. Green living is not really that hard. A lot of it really is merely utilizing common sense.
We hope you got insight from reading it, now let’s go back to sig's pasta with tomato, fennel, mushroom and gorgonzola recipe. You can have sig's pasta with tomato, fennel, mushroom and gorgonzola using 10 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- Take 1 fennel bulb
- Prepare 225 grams pasta of choice
- Take 2 tbsp olive oil
- Take 1 shallot or small onion, chopped
- You need 300 ml bought or home made passata
- Prepare 150 grams small closed brown cepes ( mushrooms)halved
- Take 1 pinch sugar
- You need 5 ml or 1 teaspoon fresh chopped,oregano
- Provide 115 grams blue cheese of choice
- Use 1 pinch each, salt and.black,fresh cracked pepper
Steps to make Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola:
- clean and cut fennel in half, cut,away the inner stem and root, slice the fennel intio fine slensder sticks.
- boil the pasta ,cook until just tender
- in the.meantime, heat oil in pan saute the onion and fennel for 3 minutes ,do not brown.
- add passata, sugar and oregano, simmer gently until the fennel is tender, season with salt and pepper.
- Drain pasta and.arrange fennel mixture on top.
- Crumble the blue cheese over the top.
- to make 1/2 ltr passata you need 7 very ripe tomatoes, 1 small red onion,chopped, 1 tablespoon olive oil, 2-3 peeled and crushed cloves of garlic, 1 teaspoon finely fresh chopped basil, 1 teaspoon each tomato puree and sundried tomato puree, 1/2 teaspoon fresh black cracked pepper and a pinch of sea salt.
- place tomatoes, basil,galic, salt and pepper into blender and blend well, in large pan heat the onions until just golden, add too blender and blend into tomatoes,pour the whole mixture into large pan bring to boil, add the two purees, simmer down for about 10-15 minutes until you get a perfect passata sauce , not thin like soup nor thick like puree.
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