Home made noodles are much better than store bought. They take a little extra time but are easy and very good. We always use a noodle maker since we have one, but rolling the dough by hand does not take a lot of time.
While the recipe says to let the noodles dry, you can cook them right away if you want. They are excellent with butter and garlic, with your favorite sauce or in chicken broth.
For colorful variety, add some pumpkin puree or spinach to the dough. You will need to add extra flour, but the different colors and taste is fun.
Simple, but very good!
While any asparagus works, the thinner, less woody stalks taste the best.
A simple dish we learned in Swaziland. It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells.
If you have leftovers, reheat the next day for breakfast. We enjoy it with butter and maple syrup.
Mark was given this recipe by our friend Morsal. When she learned that Mark really liked the deep fried potatoes, she shared her version of it with him.
Recipe from Shari Deardorff