———————GOURMET GETAWAYS IHILANI RES———————
1/4 lb Tofu, crumbled
3 Lime leaves, chiffonade
3 tb Lemon grass, minced
1 tb Ginger, minced
1 tb Thai basil, chiffonade
1 pn Kosher salt
1 pn Cayenne pepper
1 tb Mango juice
-MANGO PASTA-
1/2 lb Semolina flour
1/2 lb Flour
3 tb Mango, pureed
1/2 ts Oil, olive
6 Eggs, beaten
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:
Yields
12 servings
