Page 70 - The Australian Womens Weekly Food

Weeknight Vegetarian

CAPSICUM VEGIE PAD THAI 2 Stir the boiling water, sugar,
tamarind, juice and tamari in a small
& RICOTTA FRITTATA PREP + COOK TIME 40 MINUTES
jug or bowl until sugar dissolves.
(+ STANDING) SERVES 6
PREP + COOK TIME 40 MINUTES SERVES 8 3 Heat a wok over high heat; add
1 tablespoon of the remaining oil.
200g dried rice noodles
8eggs
⅓ cup (80ml) peanut oil Add vegetable mix; stir−fry for
¼ cup (60ml) milk
¼ cup (60ml) boiling water 2 minutes or until vegetables are
⅓ cup (40g) coarsely grated
½ cup (135g) grated palm sugar tender; remove from wok.
cheddar cheese
or brown sugar 4 Add egg to wok; swirl to coat base
vegetable oil, to shallow−fry
1 tablespoon tamarind puree and side. Cook egg for 1 minute or
¼ cup small fresh basil leaves
¼ cup (60ml) lime juice until just set. Transfer to a board;
100g firm fresh ricotta
⅓ cup (80ml) gluten−free tamari coarsely chop.
1 medium red capsicum (200g),
400g packaged fresh stir−fry 5 Heat remaining oil and garlic in
sliced thinly
vegetable mix wok; stir−fry for 1 minute or until
1 medium green capsicum (200g),
3 eggs, beaten lightly fragrant. Return vegetables to wok
sliced thinly
2 cloves garlic, crushed with noodles, three−quarters of the
green onion and sauce mixture;
4 green onions, sliced thinly
1 Preheat oven to 220°C/200°C fan. stir−fry for 2 minutes or until noodles
2 Whisk eggs, milk and cheddar in diagonally are heated. Stir in chopped egg.
a large jug; season. ⅔ cup (100g) roasted unsalted 6 Remove from heat. Sprinkle over
3 Heat an oiled 17cm (base peanuts, chopped coarsely half the peanuts and half the shallots;
measurement) ovenproof frying pan ⅓ cup (25g) fried asian shallots toss to combine.
over medium heat. Add egg mixture 150g bean sprouts
½ cup loosely packed coriander leaves 7 Serve noodles topped with bean
to pan; cook for 3 minutes, scraping
1 lime, halved sprouts, coriander and remaining
edges of egg into centre of pan. Top
peanuts, remaining green onion and
with basil, ricotta and capsicum. Cook
remaining shallots;
1 Place noodles in a large heatproof
frittata, without stirring, over medium
bowl; cover with boiling water. Stand serve pad thai with
heat for 2 minutes or until base and
for 15 minutes or until just tender. lime halves.
edges are almost set. Transfer pan
Drain noodles, toss with 2 teaspoons
to oven; bake frittata, uncovered, for
of the oil; cover with plastic wrap to
15 minutes or until set and browned
prevent drying out.
lightly. Stand in pan for 5 minutes.
4 Slide frittata onto a serving plate;
cut into eight pieces.
COOK’S
NOTES

CAPSICUM & RICOTTA FRITTATA
You need a frying pan with
an ovenproof handle for this
recipe, or cover the handle
with a few layers of foil before
it goes into the oven.

The frittata can be
eaten hot, warm or at
room temperature.

70 AWW FOOD • ISSUE THIRTY FIVE