Ingredients
Pasta:
-Water
-Part of a bouillon cube
-Olive oil
-Tagliatelle pasta
Sauce:
-Olive oil
-Onion
-Garlic
-Leek
-Carrot
-Cauliflower
-Zucchini
-Cooked pies
-Sambal
-Honey
-Apple
-Banana
-Lemon juice
-Curry powder
-Salt
-Pepper
-Cashew nuts
-Feta cheese
Utensils
-Pan (for boiling water/pasta)
-Saucepan
-Frying pan
-Wooden spoon
-Cutting knife
Preparation
Start with heating a pan of water with a little olive oil, dissolve a (small) part of a bouillon cube in it and put a lid over it. Put a saucepan on the stove with at least two spoons of olive oil in it. When the oil is hot, add some minced onion. Push a clove of garlic through a garlic press to achieve a stronger garlic taste (otherwise mince the clove with a knife) and add it to the saucepan. Cut the leek, carrot, cauliflower and zucchini and add them to the saucepan. Wait a while: you can put a lid on the saucepan now, but don’t forget to stir from time to time.
In the mean time you can probably already add the tagliatelle pasta to the boiling water in the pasta pan. Get a frying pan and slightly roast cashew nuts in olive oil (or butter).
Slice the apple and banana, sprinkle it with some lemon juice and add it to the pan, together with a bowl of cooked pies. A teaspoon of sambal (I generally prefer the milder fried sambal (”sambal badjak”) to the hot “sambal oelek”), a spoon of honey, some curry powder and a sniff of salt and pepper can be added to the saucepan at this stage.
At the very end add the roasted cashew nuts and cubed/crumbled pieces of feta. Done!
Buttermilk-mint cubes (Dutch: Karnemelk-muntblokjes): to be consumed simultaneously and served cold.