Sorrel & Garlic Cream Pasta
Want to impress someone with your cooking? We’re confident that our recipe is the perfect one that leaves little room to fail. Cream pasta is always a crowd favourite for most but it gets cloying after a while. The tangy Sorrel leaves kick in right before that point to keep you wanting more.
- 300g Pasta of choice
- 2 minced Garlic
- 40g Butter
- 60g Parmesan
- 40ml Milk
- 10g chopped Just Sorrel
- Lemon Juice
- Melt the butter over medium heat and add the garlic. Let it caramelise for about 5 minutes, while making sure not to let it burn.
- Add parmesan, chopped Just Sorrel leaves, lemon juice and milk, stir and let it simmer until the sauce thickens.
- Add salt and pepper to taste and stir to combine.
- Remove the sauce from the heat and pour over the cooked pasta. Mix together and serve in bowls topped with remaining Just Sorrel leaves and parsley.
Stir-Fried Sambal Sorrel
Thinking of cooking something simple sometime this week? Look no further! We’re putting our own twist on a local favourite, sambal shrimps. To our fellow noob cooks out there, fear not. This recipe was tried and tested by our in-house noob cook and the food still turned out great. Hope this gives you the assurance you need.
- 250g shrimp
- 2 tsp sambal paste
- 1 chili padi (chopped)
- 1 small onion (sliced)
- 2 cloves of garlic (finely minced)
- 1/2 limed (juiced)
- 50g long beans (sliced)
- 50g Just Sorrel
- To a pan on high heat, add 2 tbsp of neutral vegetable oil. Stir-fry sambal paste, chili padi, garlic and onion until fragrant and combined.
- Stir-fry shrimp, followed by snow peas and coat with the sambal paste.
- Once cooked, toss with sorrel leaves.
- Serve with rice, a drizzle of lime juice and sorrel leaves to garnish.