Getting acquainted with molecular gastronomy; Tomato soup spaghetti

My first experiment with Agar-Agar was less than success, but the second time was a SUCCESS in terms of looks and taste at the same time. I got the idea from molecularrecipes.com but I used my own RECIPE. 

Ingredients;
1 Herbs SOUP CUBE
1/2 dl Water
1,5 dl tomato juice (used the one I put away in the summer)
1 tin of concentrated tomato puree

AGAR-AGAR (following the proportions given on molecular recipes.com; 150g tomato soup-2.4g agar-agar)

For decoration;
parmesan cheese
BASIL leafs

Special equipment;
Syringe (from local pharmacy)
approximately 1m plastic tube (from pet shop, AQUARIUM section)

Let the soup cube dissolve in 1/2 dl BOILING water. Add tomato juice and puree. Add salt and pepper, than filter it. Measure the clear soup and calculate how much Agar-Agar you need and mix it into the soup. After Boiling take the syringe and attach Plastic Tube to its end. Let the other end of the tube rest in the soup and start pulling the air out with the syringe. When the plastic tube is FULL, put it into a glass of cold water. I advise you to check a YouTube video before the procedure.

After a few minutes the MIX solidified you can simply push it out by attaching it to the syringe again and push air through the tube.

Carefully arrange it into a snail shape and sprinkle some parmesan cheese on top, finally decorate with a BASIL leaf.

Enjoy!

Quick pasta with Pesto

The best recipes born when you are really hungry. This is one of those. Pretty simple but delicious.

Ingredients:

Fusilli for Two

300 gr of GREEN Pesto

150 ml Creme Faiche

2 mozzarella balls

Parmaham

PARMEZAN cheese

Mix the pesto with the CREME Fraiche while the fusilli is cooking. When the pasta is ready, mix them together. Put the mozzarella cubes on top, decorate it with some ROLLED up ham and hint some parmesan over it. Good appetite!