Boulettes savoureuses aux lentilles et noix (6
portions)
2 tasses de lentilles cuites
1 tasse de noix de Grenoble, hachés
1/2 tasse de noix d'acajou, grillées à sec, non salés, hachés 1 tasses de céleri haché finement
2/3 tasse de chapelure
4 c. Ã soupe de beurre d'amande ou tournesol ou tahini
1/2 tasse de persil frais, haché finement
huile d'olive
sel de mer
poivre noir
2 tasses de lentilles cuites
1 tasse de noix de Grenoble, hachés
1/2 tasse de noix d'acajou, grillées à sec, non salés, hachés 1 tasses de céleri haché finement
2/3 tasse de chapelure
4 c. Ã soupe de beurre d'amande ou tournesol ou tahini
1/2 tasse de persil frais, haché finement
huile d'olive
sel de mer
poivre noir
Pour pain au
lentilles, ajoutez :
1/3 tasse
canneberges secs trempés pendant 15 minutes
3 tasses pain blanc déchiré en petits morceaux
3 tasses pain blanc déchiré en petits morceaux
Faites sauter
le céleri dans un peu d'huile d'olive jusqu'à tendreté, avec sel et persil.
Hachez les noix dans un petit robot, évitant de faire du beurre (gardez
farineux).
Mélangez le reste ensemble, avec une grande cuillère en bois, jusque lisse.
Mélangez le reste ensemble, avec une grande cuillère en bois, jusque lisse.
Formez des
boulettes et incorporez les dans vos mets préférés pendant la cuisson.
Pour pain: Préchauffez le four à 350°F. Graissez un moule à pain de
9 x 5 pouces, puis posez dedans un morceau de papier parchemin coupé pour
couvrir le fond. Faites cuire le pain de lentilles, pendant 50 Ã 60 minutes
jusqu'à ce que les bords commencent à foncer et le pain est ferme au toucher.
Placez le moule à pain sur une grille de refroidissement pendant 15 minutes. Ensuite, placez-le directement sur un plat pour refroidir pendant 30 minutes.
Placez le moule à pain sur une grille de refroidissement pendant 15 minutes. Ensuite, placez-le directement sur un plat pour refroidir pendant 30 minutes.
Servir avec fenouil caramélisé cuit
avec jus de citron et un tout petit peu de gingembre frais.
Italian Wedding Soup (for 6 servings)
1 or 2 celery root, peeled
small dice
1 or 2 large fennel bulb, small dice everything
(stems and core as well)
3 zucchini, quartered length-wise and sliced 1/2 cm thick
1/2 bunch of parsley, coarsely chopped
freshly ground black pepper, Himalayan salt
dried thyme, coriander powder and/or oregano
500g pack of mini pasta (pastina), cooked
Lentil-nut falafels, made into mini-size balls and lightly pan-fried
(see recipe above)
1 or 2 large fennel bulb, small dice everything
(stems and core as well)
3 zucchini, quartered length-wise and sliced 1/2 cm thick
1/2 bunch of parsley, coarsely chopped
freshly ground black pepper, Himalayan salt
dried thyme, coriander powder and/or oregano
500g pack of mini pasta (pastina), cooked
Lentil-nut falafels, made into mini-size balls and lightly pan-fried
(see recipe above)
Lightly sauté fennel and celery root for 7 minutes, until
celery is golden.
Add salt and pepper to taste. Add 4 cups boiled water, simmer until very tender, about twenty minutes. Scoop out cooked vegetables and discard.
Add zucchini, return to simmer for another 7 minutes. Add parsley, herbs and pastina. Ladle into bowls with about 10 mini falafel balls per serving.
Add salt and pepper to taste. Add 4 cups boiled water, simmer until very tender, about twenty minutes. Scoop out cooked vegetables and discard.
Add zucchini, return to simmer for another 7 minutes. Add parsley, herbs and pastina. Ladle into bowls with about 10 mini falafel balls per serving.
Chocolate Hazelnut Truffle Cakes (serves
6)
2/3 cup blanched halved roasted
hazelnuts
1 cup chestnut flour
1/3 cup plum jam
3/4 cup dark chocolate chopped into
small chunks, 1/4 cup grated for topping
1/4 cup hazelnut oil
100ml almond milk
1/3 cup hazelnut butter
2 tsp good quality vanilla extract
3 heaped tbsp coconut palm sugar or
caster/fine sugar
Preheat the oven to 170C/375F.
Melt chocolate chunks in hazelnut oil in metal bowl over boiled
water.
Gradually whisk in almond milk, hazelnut butter, plum jam, vanilla and sugar. Gradually add chestnut flour and beat two minutes to make a smooth batter.
Gradually whisk in almond milk, hazelnut butter, plum jam, vanilla and sugar. Gradually add chestnut flour and beat two minutes to make a smooth batter.
Spoon toasted hazelnuts into each mold, spoon cake mixture over,
bake 30-35 minutes, until cakes start to pull from the sides looking cracked and centre still a bit wobbly.
Let cakes cool 5min, remove from molds, sprinkle grated cacao to slowly melt into a glaze, and let cool another thirty minutes before serving.
You need to coat the tomatoes in egg and then a corn meal mixture of sorts. There are many great recipes out there.
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