|¼ pounds||Tofu, crumbled|
|3||Lime leaves, chiffonade|
|3 tablespoons||Lemon grass, minced|
|1 tablespoon||Ginger, minced|
|1 tablespoon||Thai basil, chiffonade|
|1 pinch||Kosher salt|
|1 pinch||Cayenne pepper|
|1 tablespoon||Mango juice|
|½ pounds||Semolina flour|
|3 tablespoons||Mango, pureed|
|½ teaspoon||Oil, olive|
GOURMET GETAWAYS IHILANI RES
MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer fitted with a dough hook. Set the speed to low. Slowly add eggs with the mixer running, one at a time, until a sticky dough is formed.
Continue kneading for 10 minutes (add more flour is needed to form a smooth, elastic dough). Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. Roll out and cut to desired thickness. Cook in boiling salted water to al dente.
Cakes: Combine all ingredients in a bowl and refrigerate, covered, for 2 hours. Form pasta mixture into cakes and fry in canola oil in a non stick pan until cooked through and lightly browned on each side.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:
Random recipe of the day