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An aromatic autumn pudding that’s quite good for breakfast.
Bring milk to boil with cardamom pods and lemongrass. Set aside.
Meanwhile, for the noodles, in a small bowl combine the egg and flour. Stir for 2-3 minutes using a teaspoon. Add a pinch of salt.
Remove the cardamom pods and lemongrass from the milk. Toss in the squash and bring to boil. Simmer for 8-10 minutes.
Dry fry the sesame seeds for about 2 minutes. Once the aroma becomes intense, transfer the seeds to a small plate and set aside.
When the squash is soft, slowly pour the noodles mixture onto simmering milk while stirring gently. Add brown sugar and simmer for the next 2-3 minutes.
Serve with your favorite confiture or jam and sprinkle with the toasted sesame seeds. You may top with fresh basil leaves if desired.
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!