Organic Samm

I used to think that Zucchinis and Cucumbers are the same thing. After all, they share the same green shade, longish shape, pale flesh and even similar seeds. So, how to differentiate between zucchinis and cucumbers? The easiest way is to touch its surface. Cucumbers have a smoother, cold and waxy skin. Whereby, zucchinis have a rougher and dry skin.

My MIL buys cucumbers more than zucchinis as they are more readily available at the wet market. But if i happen to buy my vegetables at the Supermarket like Jusco or Cold Storage, i prefer to buy Zucchinis. Compared to cucumbers, they have a heartier, sweeter and more bite to it.

Now is the best time to eat lots of zucchinis and cucumber. The weather is so hot these days that we need to eat lots of cooling food to counter the heat building up inside us. This Zucchini Cannelloni With Ricotta And Pine Nuts Recipe is unlocked at the Sparehand Level from the Hell’s Kitchen Game on Facebook. Hope you enjoy this Gordon Ramsay’s Zucchini Cannelloni With Ricotta And Pine Nuts Recipe.

Serves 2:

Zucchini cannelloni

-2 small zucchini (ends removed)
-1 1/2 tbsp olive oil, plus extra for drizzling
-2 cup ricotta cheese
-Juice of 1 lemon juice
-Sea salt and black pepper
-1 tbsp toasted pine nuts
-1 tbsp chopped dill
-1 tbsp chopped tarragon
-1 tbsp balsamic vinegar, to drizzle

Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.

Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.

Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

This Kam Heong Pumpkin is one of Malcolm’s favorite vegetable dish. My FIL must have this dish every once in a while as it’s beneficial to his health. Now, let’s explore some of the health benefits related to Pumpkins. I know its meat has high carotenoids contents. Pumpkins get their orange color from these carotenoids, which are really good at neutralizing free radicals. Free radicals are nasty molecules that attack cell membranes and leave the cells vulnerable to damage.

Pumpkins also contain high levels of lutein and zeaxanthin, which help to scavenge free radicals in the lens of the eye. Foods high in luteins and zeaxanthin may help prevent the formation of cataracts and reduce the risk of macular degeneration. Cataract is a serious eye problem that can lead to blindness.

Pumpkins also contains lots of other common nutrients like iron, zinc, and fiber. Iron is a vital mineral to form red blood cells. If you are deficient in Zinc, it may lead to problems like osteoporosis of the hip and spine in older men. And of course, fiber is important for bowel health. Good for constipation sufferers.

The dish here is cooked by my MIL. She only used a medium sized pumpkin. As for the ingredients needed to stir-fry this dish, she used dried prawns, chopped garlic and shallots, curry leaves and some lemongrass (serai). Cut the pumpkin into flat bite-sized pieces around 1 inch or so. Stir-fry the main ingredients in oil until fragrant.

Then, add the pumpkin to the mix and stir-fry it well. Add some water to it and cover the wok. Leave to simmer for a few minutes. You may also add some red chillies to it and stir-fry it lightly one more time if you like. We ran out of red chillies today. Great when eaten with plain white rice. Malcolm only wants to eat this on its own, no rice, lol. Try it, ok.