Boil water to cook buckwheat noodles, cook according to instruction or personal preference.
While the water is boiling, put all wet ingredients into serving bowl for convenience. I like to add a bit of lemon balsamic vinegar because it cuts the oily taste and adds a bit of sweetness.
After cooking noodles, rinse with cold water and stir into the sauce well.
Bolognese Pasta
serving size: 3
cooking oil
4 diced carrots
4 diced celery stalks
1 diced onion [I use any that I have at home]
ground beef 1lb
8 oz red wine
14.5 oz canned diced tomatoes
1 tbsp tomato paste
16 oz chicken stock
250g pasta of choice
salt
Put carrots, celery, and onion in an large oiled pot on medium heat. Cook for about 10 minutes or until vegetables are soft.
Making an space in the center of the pan, cook the beef and make sure to separate finely. Cook until most of the water has evaporated from the beef.
Pour red wine over beef and stir until it has cooked off.
Pour the diced tomatoes, tomato paste, and chicken stock and stir well.
Simmer for at least an hour and a half, stirring and pouring more stock as needed [the longer the better].
While the sauce is simmering, cook the pasta in salted water and save the water.
Pour some of the pasta water into the sauce to create a more cohesive sauce. Add salt to taste.
When sauce has reduced enough, stir pasta in well and serve.
Matcha Madeleine
serving size: 6 madeleines
1 egg
30g sugar
1 tbsp honey
42g flour
8g matcha powder
1/4 tsp baking powder
50g melted butter
Preheat oven to 180 C.
Whisk all wet ingredients together in a large bowl.
Sieve all dry ingredients into wet and fold in with a spatula.
Stir in melted butter slowly as to not cook the batter, then store in the fridge for 30min.
Put batter in piping bag and fill 2/3 of each buttered madeleine mold.
Bake for 12-14 minutes, or until edges are browned.