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Tips & Recipes
• How to :
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- Cooking with Pesto
- Making a Basic Salad Dressing
• Savoury recipes
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- Honey Braised Lamb Shank
- Honey Grilled Chicken Wings
- Lavender & Honey Bread
- Pasta Arrabbiata
- Pasta Bellini
- Pasta Bolognese
- Pasta Minestrone Soup
- Penne with Chicken Mushrooms
- Tuna Pasta Salad
- Tomato Penne
- Macaroni & Cheese
- Pesto & Cheese Chicken Rolls
- Spaghettini Sardines
- Sausage & Capsicum Pasta Bake
- Fried Spaghetti
- Spicy Shrimp Spaghetti
- Tofu with Five Spices Honey Glaze
- Tuna Pasta with Tomato & Vegetables Sauce
• Sweet recipes
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- Ginger, Lemon & Honey Tonic Drink
- Honey Coated Banana Fritters
- Jam Tarts
- Strawberry Jam Muffins

Rainbow Nori Rolls

 
Acacia Honey Drink
Ingredients (serves 2):

¼ Head Purple Cabbage, sliced finely
1 Carrot, sliced to fine strips
2 Japanese Cucumber, sliced to fine strips
Some Butterhead Lettuce Leaves
Handful of Coriander
Handful of Mint Leaves
3 Nori Sheets

Sauce:

1 Tbsp Peanut Butter or Tahini
½ Tsp Chilli Powder
½ Tbsp Alce Nero Acacia Honey
1 Garlic Clove, minced finely
1 Tbsp Alce Nero Apple Cider Vinegar
Some water, if needed to make it smooth and creamy

Method:

    1. Cook the pasta according to directions on pack.
    2. In a pot of boiling water, blanch the broccoli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
    3. Heat some olive oil in a pan. Add the minced garlic, stirring constantly. Once the garlic releases its fragrance, add the button mushrooms and cook till softened and brown. Season with oregano, salt and pepper. Set aside.
    4. In a big bowl, add the cooked pasta and toss well in the zucchini pesto. Add the rest of the ingredients, finishing off with a drizzle of olive oil and some torn up basil leaves.
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