Friday, 4 January 2019

1. JANUARY MENU



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  • 1. CLASSIC HUMMUS 
YOU WILL NEED:
500g of soaked chickpeas
1 tablespoon of tahini
2 cloves of garlic
A handful of chopped onion (optional)
A handful of sesame seeds (to garnish and sprinkle with)
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A dash of lemon juice
A pinch of ground cumin
Salt, to taste
A pinch of sweet paprika (optional)
NOTE: Tahini is a cream produced from roasted and crushed sesame seeds.

LET´S COOK!
1. Leave the chickpeas to soak for about 12 hours in cold water. Then drain them with a strainer. Put them in a covered saucepan of water and cook them over a medium heat until the chickpeas are very tender. Drain them again and let them cool.
NOTE: You can use the on base chickpeas, but first rinse them well with water and then drain them. The final result is not as tested as the real chickpeas.
2. Once they are cooled, put them on the base of the blender, and add peeled garlic, chopped onion, a spoon of tahini, ground cumin, salt, olive oil and a dash of lemon juice.
3. Mix everything with the blender until you have obtained the desired texture (creamy) from the ingredients.
NOTE: If the texture is very thick, add a dash of olive oil or cold water and beat with the blender for a few more seconds.
4. Fill the silicone wrappers with the hummus. Decorate the top of the cupcakes with more hummus and sprinkle each cupcake with sesame seeds on the top. Make the icing with olive oil and paprika.
  • 2. CARROT HUMMUS
YOU WILL NEED:
3 grated tender carrots (reserve 1 grated carrot for the garnish)
1 or 2 garlic cloves
2 tablespoons ground hazelnuts
2 handfuls (about 100g) of cooked chickpeas
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
Salt, to taste
Black pepper, to taste

LET´S COOK!
1. Mix everything in a blender until you have the desired texture.
2. Fill the cup cakes with carrot hummus. Decorate with a topping of hummus (adding olive oil if you want to get the desired texture of the icing). Sprinkle the remaining grated carrot on top.
NOTE: Put the leftover hummus in a Tupperware. It can be kept in the fridge for several days.
  • 3. BEETROOT HUMMUS 
YOU WILL NEED:
50g of cooked beetroot (reserving some for garnish grated beets)
2 garlic cloves
2 handfuls (about 100g) of cooked chickpeas
A dash of lemon juice
A generous splash (about 50g) of extra virgin olive oil or olive oil, to taste
A pinch of curry
A handful of sesame seeds (optional)
Salt, to taste
Black pepper, to taste

LET´S COOK!
1. Mix everything in a blender until you get the desired texture.
2. Fill the cup cakes with the beetroot hummus. Decorate with a topping of hummus (adding olive oil if you want to get the desired texture of the icing). Sprinkle with the reserved grated beetroot.
NOTE: Put the leftover hummus in a Tupperware. It can be kept in the fridge for several days.

  • LET´S EAT SOME CUP-TAPAS!
1. Serve one cup of each hummus per person as a tapa.
2. Plus pitta bread, carrot and celery sticks, fresh veggies, toast soldiers or bread sticks to dip into hummus or spread hummus on rice cakes,  rustic toast, Mexican tortillas, ...

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 MAIN COURSE: SAVOURY ROLY-POLY  / +VEGAN VERSION



NOTE: Thin layer of mashed potatoes instead of  flat pudding for this recipe.

  • LAYER OF MASHED POTATOES:

YOU WILL NEED: *Vegan recipe
5 medium potatoes (approx. 500g)
A dash of olive oil (approx. 50ml) or a generous tablespoon of butter /*veggie butter
A generous dash of milk /*soy milk
Salt, to taste
White pepper, to taste
A pinch of nutmeg (optional)
Water, to boil

LET´S COOK!
1. Put the peeled potatoes in a saucepan with a pinch of salt and cover with water . Once they are cooked, remove the water, put the potatoes in the same saucepan, add butter or olive oil, grate a little nutmeg, salt and black pepper.
2. Mix everything in the blender or the crusher, add some dash of the milk until the desired mashed potato texture is obtained.
3. Cover a tray with cling film, extend the mashed potatoes to get a thick layer (approx. 2 cm). It has to be thick enough not to break when it roll. Put the tray in the fridge for about 2 hours.
NOTE: this can also be made with Instant mashed potatoes but, to be honest, it's not the same flavour.

    • FILLING:

    YOU WILL NEED: *Vegan recipe
    5 medium potatoes (approx. 500g)
    Small lettuce leaves, cut it into julienne strips
    1 or 2 tomatoes, peeled and diced its
    A handful of chopped green olives
    Salt and black pepper, to taste 
    Several tbsp of mayonnaise (approx. 400g) / *vegan mayonnaise
    2 boiled eggs, sliced /* fried tofu, slices
    Several slices of ​​cooked ham for covering the roly-poly (approx. 200g) /*grated carrot
    Several ​​cheese slices for covering the roly-poly (approx. 200g) /*grated beetroot
    Several chopped crab sticks for covering the roly-poly /*roasted red pepper
    Several prawns, cooked and peeled (optional) /*sweet corn
    NOTE: homemade mayonnaise and vegan mayonnaise recipe

    LET´S COOK!
    1. Wash the vegetables well. Chop the lettuce, eggs, tomatoes and crab sticks into small slices. Put everything into a bowl. Add several tablespoons of mayonnaise, until the texture is creamy . Mix everything with a wooden spoon. Add salt / black pepper, to taste.
    2. Spread mayonnaise on the layer of mashed potato but leave a margin of 2 cm around the edge untouched, so that the roly-poly can be closed on the unfilled margin.
    3. Put a layer of ham and a layer of cheese slices over this first layer of mashed potato.
    4. Take the mix from the bowl and spread it over the layer of cheese slices, the mix has to be well distributed around the surface to make easy the roly-poly shape.
    5. Rolling the surface with the help of cling film and give the shape of a roly-poly. Remove the cling film carefully at the end.
    6. Put the roly-poly on a tray. Leave it in the fridge for long (approx. 2 hours).
    NOTE: It is better to cook this recipe the day before you want to eat it, so you can leave it in the fridge for a day. 

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    YOU WILL NEED: *vegan recipe
    200g Digestive biscuits /*vegan biscuits
    130g Fondant chocolate /*vegan chocolate, chunks
    100g butter /*vegan margarine
    40g caster sugar /*80g brown sugar
    3 egg yolks /*3 tablespoons sugar-free peach or strawberry jam
    30g chopped walnuts (optional)
    A handful of icing sugar

    LET´S COOK!
    1. Weigh out 170g of biscuits and mash them with a handheld blender or with a pestle and mortar. Reserve the cracker crumbs in a bowl.
    2. Put the chocolate chunks,egg yolks, sugar and butter in a saucepan. Warm gently, stirring until it's all melted. Pour the mixture into the bowl with the cracker crumbs and mix it all together.
    3.Chop by hand 30g of the biscuits (and walnuts), pour the chopped biscuits into the bowl and mix them well.
    4. Cut a rectangle of a cling film and pour the contents of the bowl onto it. Roll up a sausage shape with the cling film - like a salami - and close the ends as if it were a sweet wrapper.
    5. Leave it in the freezer until the salami is as hard as a stone (about 2 hours).
    NOTE: Once the salami is well done, place it on a sushi mat and roll it together. Then leave it in the freezer. The sushi mat makes the texture of the salami skin pretty well.
    6. After a couple of hours, when the salami is ready, then take it out of the freezer. Unwrap the cling film and sprinkle over it with icing sugar.
    7. Cut the ​chocolate salami into short slices , put the slices on a plate because they are ready to eat!
    NOTE: Cook several chocolate salamis at the same time and leave them in the freezer. As soon as one is finished, there is another ready to eat...No one can resist them!

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      YOU WILL NEED:
      1 lemon
      3 tangerines or mandarine oranges
      Half a litre of water
      50g panela sugar or unrefined cane sugar
      Several ice cubes (optional)
      NOTE: The recipe is for one jar.

      LET´S COOK!
      1. Peel the lemon and the tangerines, carefully take out the seeds. Cut the fruit into pieces and put it into the blender's measuring cup. Add a splash of water and mix it well with the blender.
      2. Add panela sugar and half a litre of water. Continue mixing until everything is well crushed.
      NOTE: Try and add more sugar if necessary, it will depend on tangerines.
      3. Pour the tangerines lemon juice into a serving pitcher.
      NOTE: If you do not like the pulp, you will have to strain it.
      4. Serve with ice, sliced lemons.

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