Nigel Slater recipes for noodles with breadcrumbs and panna cotta with passion fruit | Food

IN tuned with the changing climate, this week’s dinners have been devastated between substantial winter saucepan and lighter and more edifying dishes. A typical dinner was one of a plate of spicy noodle that shone red with the chili pepper followed by a pale panna and delicately flavored panna. A sort of whip effect and kiss that followed that of the seat of the week between frozen mornings and blessed afternoons with the sun on the back.

I used two shots of chili pepper for the noodles: a thick red Korean brick pasta in which to launch the hot noodles strings with their steaming water and then dry pepper flakes added to the breadcrumbs that I used to finish the dish. A double blow of chili pepper, but still produces a warm and aromatic effect rather than hot.

The noodle dishes in this house tend to be last minute business, often prepared after a smoothie in the closet. This had more thought behind it, the need for something crunchy with the soba noodles brought seasoned breadcrumbs to the recipe, the soft toasted white crumbs until you blend with pepper flakes and sesame seeds. An idea that also dealt with a slightly passed loaf.

The panna cotta followed my favorite version, mixing the dairy after infusing the cream with cardamom pods, affected with a heavy weight to release their fragrance, but served with a spoonful of passion fruit seeds at the top.

Noodles with sesame breadcrumbs

You can use the soba noodles or matches here, whatever you have around. Normally I would suggest you not to use spaghetti for a recipe that clearly is not Italian – it seems only wrong – but, in this case, it will work quite well if this is all you have to deliver. Use the chili pasta you like. I like the thick Korean -style pasta for this, but I only use your favorite. Recipes like this are very a suggestion, rather than a model that must be blocked to Word for Word. You need 2. Ready in 40 minutes

garlic 4 cloves
peanuts or vegetable oil 2 tablespoons
noodles 150 g
spring onions 100 g
chopped tomatoes 1 x 400 g of tin
chilli or sauce paste 4-6 spoons
coriander 10g
lime juice of 1

For breadcrumbs:
vegetable oil or peanut 3 tablespoons
white breadcrumbs 75g
sesame seeds 2 tablespoons
pepper bows 2 teaspoons

Peel the garlic and cut it thinly. Heat the oil in a shallow pan and cook the garlic over low heat until it is pale and fragrant gold. A question of 3 or 4 minutes, stirring occasionally. Remove from the heat and collect the garlic on the kitchen paper with a draining spoon.

Bring a large and deep pan of water in a boil and salt generously. Once hot, lower among the spaghetti and cook in a boil until they are tender, but from teeth (check the times of the package as it can vary). Drain the noodles in a colander and set aside.

Prepare the breadcrumbs: place the empty pan of garlic (adding some other spoonfuls of oil if necessary) over moderate heat and add the breadcrumbs, cooking them in garlic fragrant oil until they are crunchy and golden brown. Get them regularly in the pan to make sure they color uniformly.

Mix the sesame seeds and chilli flakes and continue cooking for a minute or two. Insert them on a plate, then dry the pan with kitchen paper.

Cut the spring onions, return the pan to the fire, adding a little more oil if necessary, then spread the onions. Let them cook for a couple of minutes until they are soft, then mix the chopped tomatoes. Bring a bubble, then mix the chilli paste, the chopped coriander and the lime juice. Condish generously with salt, then mix the noodles. Lancies with the toasted breadcrumbs and the reserved and crucited garlic, then transfer to a bowl or a shallow dish to serve.

Panna cotta with passion fruit

It is essential to pour the mixture through a sieve, which will achieve a much more fluid result. Make sure the lacticello is never heated-it will be crucified-and that it is only heated by the cream scented by cardamom. As the small fresh desserts will become more solid, so the day are made better. You need 4. Ready in 4 hours

Green cardamom pod 12
double cream 350 ml
Caste Sugar 100 g
jelly 2 sheets
buttermilk 150 ml
Passion fruit 4

You will need 4 small copper or coffee cups. Crack opens the cardamom pods and extract the seeds, then crush them in a coarse dust using a pestle and a mortar. Put the cardamom in a small non -stick saucepan with double cream and sugar and put on moderate heat. Bring the cream almost to the boil, then remove from the heat, cover with a plate and let it infuse for 30 minutes.

In the meantime, dip the gelatin in a bowl of cold water for 10 minutes or until it became soft.

Gently heat the cream, stirring constantly, for 2-3 minutes, but not at all to leave it to the boil. Lift the gelatin from the water and fall into the cream, mixing with a wooden spoon until it was melted, then remove from the heat.

Pour the cream through a sieve suspended on a jug. Mix the dairy in the cream, then pour into the copmekin or cups and keep in the refrigerator for 4 hours or until it is slightly set.

From and squeeze the fruit of the passion on panna cotta. (If you don’t love the creak of the seeds, you can remove them by pouring through a sieve.)