New GenomicTools version publishedÂ
Yesterday a new version (0.2) of GenomicTools was published. It contains a fixed importVCF () function and also an updated vignette (=added the correct VignetteBuilder).
New hoardeR version published
Yesterday a major update of hoardeR (Version 0.9) was released on Cran:
First jam of the year
Yesterday we (okay, I haven’t done anything here, just writing about it…) got the first jam from the gooseberries in our garden. 2.7 kg of fruits and 1.5kg of sugar, not too sweet!
New REPPlab version on Cran
Today we submitted the REPPlab version 0.9.4 to Cran. Changes to previous version:
* Added the ‘digits’ option to the ‘summery.epplab()’ function.
See also:
Penne with spinach-ginger sauce
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
3-4 people
|
Ingredients
- 2 pc Onions
- 3 cloves Garlic
- 60 g Fresh ginger
- 400 g Penne
- 400 g Leaf spinach
- 400 ml Coconut milk
- 200 ml Vegetable stock
- 3 tbsp Peanutbutter
- 2 tsp Chilli sauce
- 4 tbsp Lime juice
- 6 tbsp Peanuts
Ingredients
|
|
Instructions
- Overview of the required ingredients.
- Take off the leafs from the spinach. As alternative, unfreeze the same amount of leaf spinach and press out the water.
- Chop the leafs roughly.
- Chop the onions roughly.
- Slice the garlic.
- Dice the ginger.
- Roughly chop the peanuts.
- Sweat the onions until the are slightly brownish. Then add the garlic and the ginger.
- Deglaze everything with the lime juice and the coconut milk.
- Add the chilli sauce, the vegetable stock and the peanut butter. Then stir everything well in (the peanut butter might show some resistance to it...)
- Then add the spinach...
- ... and stir it in together with the vegetable stock.
- Keep the sauce boiling for around 15 minutes with a lid over it. During that time, boil the penne until they are ready.
- Before serving, spread some of the previously chopped peanuts over the sauce.
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