Contents:
- Whole-wheat spaghetti “à la provençale”
- Snow peas
- Tamagoyaki
- Apple rabbits
As it’s getting hotter around here in Germany (surprisingly it hasn’t rained since 3 days) I’m naturally leaning towards lighter meals and bentos. This recipe for pasta is great because it tastes even more delicious when it’s cooled off. You can freeze leftovers in portions and just put them in the bento box quickly in the morning. While the spaghetti unfreeze on the way, they also cool your bento, which is especially important in summer. The only thing I actually had to make in the morning was the tamagoyaki, the apple rabbits and the snow peas (15 minutes including time to pack up the bento).
Spaghetti à la provençale
150g spring onions
100g celery
1 yellow or red pepper
1/2 zucchini
1 tomato
1 Tbsp olive oil
250g whole wheat pasta
salt, pepper
herbes de provence
Put water to heat in a large saucepan for the spaghetti. Meanwhile cut the vegetables in bite sized pieces, slice the spring onions and dice the tomato. Heat the olive oil in the pan and start by adding the spring onions. After 1 min add the other vegetables beside the tomato and cover the pan with a lid. Stir occasionally and finish cooking the pasta, then drain them and sprinkle with a little olive oil so they don’t stick. After about 5 minutes remove the lid from the pan, add the tomato and season to taste. Cook for 2 more minutes and add the herbes de provence. Finish by putting the pasta into the pan and tossing it with the vegetables. Serves 4, enjoy!
Eating a piece of tiramisu must be the biggest sin you can commit when you are watching your weight. But when you look at this delicious treat, it looks so innocent and actually also tastes fairly light, one has a hard time believing that a portion contains more calories than a human should consume during a full meal. The treacherous ingredient that makes it a calorie-bomb is the Italian triple-cream cheese mascarpone, made from crème fraîche and cream, which contains about 80% fat. Luckily there is a low-fat alternative which contains only 40% fat and tastes almost just as good, which I used in this recipe. With 420 kcal per portion I still wouldn’t recommend eating loads and heaps of this tiramisu, but it does make indulging in this all time favorite dessert weigh a little less on the conciousness And the best part for me is that this is made entirely without eggs, so there should be no risk even if you keep it in the fridge for 2-3 days.
Tiramisu “light” (inspired by “meine Familie & ich”)
500g low-fat mascarpone
1 tsp lemon zest
100g sugar
1 tsp of vanilla
200 ml very strong coffee (cold)
4 Tbsp Amaretto
150g lady fingers (Italian sponge-cakes)
Unsweetened cocoa powder to dust the top
Combine the mascarpone, sugar, zest and vanilla in a bowl and stir well. Pour the Amaretto into the coffee, prepare a form (square) to stack the tiramisu in. Now drop the lady fingers into the coffe, flip them and start layering the bottom of the form with them. Once done, if you like the sponge cakes to be well imbibed with coffee sprinkle the layer you just made with 2 additional Tsps of coffee. Cover with a layer of the mascarpone mixture and continue this way until you are out of mascarpone and finish with a layer of it. Put the tiramisu in the fridge for 2 hours and dust with cocoa powder short before serving.
And the best part for me is that this is made entirely without eggs, so there should be no risk even if you keep it in the fridge for 2-3 days.
