Tag Archives: easy

Hummus – Chickpeas cream

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The Hummus is very popular throughout the eastern Mediterranean in particular Arab countries, Israel and Lebanon.

Do you know how to make Hummus?

There are minor variations, but the base is always the same: boiled chickpeas. The other ingredients are usually Tahini (sesame paste), lemon, extra virgin olive oil or corn, salt, garlic, parsley, paprika or chili. Among the versions proposed Expo 2015, the most appreciated was the Lebanese version, which does not contain garlic satisfied the taste of most people.

hummus

Here is our version:

ingredients:
150 g dried chickpeas or 500 g cooked chickpeas
30 g extra virgin olive oil
15 g cumin
2 garlic cloves
juice of 1 lemon
water
salt
50 g Tahini
2 cloves garlic (optional)
parsley (optional)
paprika (optional)
pepper (optional)

It is preferable to use dried chickpeas and not ones already cooked canned, because it tastier.
So start by putting the dried chickpeas to soak in plenty of cold water and leave for 24 hours.
Drain, wash them well; put them in a pot with cold water and cook simmering for about 2 hours.
In a large pan put olive oil and the garlic-plate, if you want to use and make it brown; add the cumin, leave over low heat without letting it burn and add the chickpeas. Leave in the pan 2/3 minutes, then put it in a blender, add the tahini, lemon juice and whisk adding boiling water until creamy with just the right consistency. Season with salt.

Serve the hummus in a bowl with chopped parsley, pepper or paprika.

The hummus as a traditional Middle East is accompanied by Falafel (meatballs usually made with beans) or unleavened bread, but it is also great with a nice array of home fresh vegetables.

Vegan Pancakes Recipe

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Today we offer a recipe for vegan pancakes.
The pancakes are similar to crepes, but about 2 cm high and are usually consumed at breakfast, especially in the US.
The classic combination is with maple syrup, but once they are matched with cramberries jams or fruit, such as bananas and strawberries and blueberries.
Certainly not among the lightest breakfast, but once we have so much … then this recipe is also vegan, without eggs and milk!

vegan pancakes

vegan pancakes recipe

Ingredients for 4 people:
250 g flour
30 g sugar
10 g baking soda
3 g salt
60 g of coconut oil
350 ml of soy milk
2 g vanilla

Sift the flour with sugar, baking powder and salt.
Combine the coconut oil, which has to be cold. Working with 2 knives, cutting the dough to make absorb the coconut oil to the other ingredients.
Let stand in refrigerator for 10 minutes then stirring with a whisk, add the soy milk.
Heat a nonstick skillet, grease with coconut oil and pour a dose. Cook about a minute then turn the pancakes and finish cooking. Repeat for all other pancakes.
Serve with maple syrup, of cramberries jam or fresh fruit.

Mackerel, squacquerone, rocket and saba

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Here’s how with a few fresh and inexpensive ingredients we can prepare a tasty and healthy dish.

Ingredients:
Fresh local mackerel fillets (if you do not know how to make WATCH HERE!)
squacquerone
Rocket salad
Cherry tomatoes
Saba
Extra virgin olive oil
salt

Mackerel, has no scales but it is good to remove the first skin, very thin but that is annoying, especially in a delicate cooking such as steamed. To remove it you have to start unplugging it on one side with the help of a small knife and peel it all gently to avoid damaging the pulp.
Steaming should be very quick 3/4 minutes.
In the video you can see how to complete the dish!

Enjoy!


video Sgombro

 

Mussels with potato soup, leek, turmeric and coconut milk

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This is one of the recipes proposed in September by me and my staff (Terrace Bartolini), at the Show Cooking in the Magazzini del Sale in Cervia.

At the public present he loved it. The recipe is simple … so why do not you try it?

Mussels with cream of potato, leek, turmeric and coconut milk

Mussels with cream of potato, leek, turmeric and coconut milk

Ingredients for 4 people :

750 g potatoes
100 g leek
1.5 g Turmeric
1300 g water
10 g salt
50 g coconut milk

for 100 g of soup 1 g of lecithin

Peel the potatoes, wash, cut in half, then sliced.
Clean the leeks, keeping aside a little part green (as you will need to garnish by the end) finely chop all the other and make it dry in a small pan with a little olive oil.
In a pan, put the potatoes with a little extra virgin olive oil and brown them low continually mixing fire up when you begin to make a colored crust.
Add the water, the porrotti stews and salt.
Slowly cooked.
Clean the mussels removing the beard and washing them rubbing each other and changing the water several times.
Put them in a pan with a trickle of water, cover with a lid and open them on the fire.
Drain, discard the shell.
Blend the bread crumbs and fry for a few seconds in hot oil and drain it in a steel colander, place it over a paper towel and salt lightly.
Fill the mussels with fried bread crumbs and place them on a baking sheet.
Wash the celery and cut into small pieces of 2 cm in length, then blanch in salted water.
With a hand blender, blend the cream of potatoes, add the coconut milk and turmeric
Combine the soy lecithin and also continue blending trying to incorporate air to the cream, which will become due lecithin beautiful soft and fluffy.

Dip the mussels in the oven at 210ºC for 2 minutes and sprinkle with chopped parsley.
Divide the cream into 4 bowls.
Arrange on cream 6 pieces of celery for each dish and placing on top of each piece a mussel.
Complete with raw porrotto cut into thin strips.
Serve hot!

Matteo Casadio