Toast To Taste

Toast To Taste

Busy life provides quite a little time to relax and prepare something of great flavour and nourishment. The office mornings start with a bowl of cereal and the dinner ends on the frozen dish. So, today’s taste and the recipe is entirely based on that, as these recipes are a miracle for those who have less time and want minimum work.

So, with the fulfilling flavours and wholesome property here is the recipe of tomatella sandwich and multigrain pasta, your getaway for hard working days.   

TOMATELLA SANDWICH

INGREDIENTS

  • Homemade Multigrain
  • 65 gm Baguette Bread                    
  • 60 gm Buffalo Mozzarella Cheese  
  • 40 gm Fres Sliced Tomato (Blanched)
  • 5-6 Arugula Leaves                   
  • 1 tsp Pesto Dressing
  • Green Apple Slaw & Spicy Tomato Dip
  • 100 gm Fries
  • 4-5 Basil Leaves                       
  • Seasoning To Taste

METHOD

PREPARING GREEN APPLE SLAW:

  1. In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper,  if using. Stir in the coleslaw mix, apples.
  2. Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving.

FOR PREPARING TOMATELLA SANDWICH:

  1. Take a baguette bread, cut it from the middle.
  2. Spread some pesto dip on baguette base, tossed well to combine together. Arrange blanched tomato, sliced.
  3. Arrange buffalo mozzarella. Garnish with basil leaves and arugula lettuce. Add seasoning to taste.

MULTIGRAIN PASTA

INGREDIENTS:

  • Homemade multigrain
  • 160 gm Fettuccini Pasta
  • 5 gm Morel Mushroom
  • 20 gm Roasted Pumpkin
  • 5-6 Arugula Leaves
  • ½ tsp Porcini Powder
  • 15 gm Parmesan Cheese
  • 120 ml Yoghurt
  • 1 cup Vegetable Stock
  • 5g Chopped Onion
  • 5g Chopped Garlic
  • 3g Chopped Celery
  • 10ml Dry White Wine
  • 1 tbsp Olive Oil
  • Seasoning To Taste

METHOD

FOR BLANCHING PASTA:

  1. Add water, oil and salt in a container.
  2. Heat it for 1 minute on high flame.
  3. Add pasta to it and heat it for additional 9 minutes on medium flame. Make sure that the pasta is boiled properly as sometimes it may take some extra time.
  4. After boiling, separate out the pasta from water with the help of a strainer.

FOR PREPARING PORCINI CREAM  SAUCE:

  1. Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the olive oil.
  2. Add onion, garlic, celery until brown
  3. Add white wine, yoghurt, porcini powder and morel mushroom. Add the vegetable stock into it and reduce until the becomes thick.
  4. Add parmesan cheese and boiled pasta to the mixture and heat it for two minutes. Add seasoning to taste.
  5. Tossed well to combine.
  6. Garnish with arugula leaves and roasted pumpkin. Serve immediately.
Diabeticliving
Administrator

Diabetic Living is the only lifestyle magazine that demonstrates how to live fully each and every day while managing diabetes.