Saturday, 2 March 2013

3. MARCH MENU



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YOU WILL NEED: *vegan recipe
1 carrot
1 onion
1 egg  /*eggless (optional)
A half of chicken breast /*A handful of chickpeas
A half cup of Alphabet pasta or star pasta /*vegan pasta
1l home-made chicken stock or chicken flavoured stock cube
   *home-made vegetable stock or vegetable flavoured stock cube (to disolve in 1l of water)
A generous splash of extra virgin olive oil or olive oil (approx. 50g), to taste
Salt and black pepper for seasoning


LET´S COOK! 

1. Wash the vegetables well . Cut the carrot into small slices and chop the onion into small pieces. Cut the chicken breast into small pieces.
2. Heat the olive oil in a pot. Sauté the onion and the carrot for a while.
3. Cover the pot with the chicken stock.
NOTE: The chicken stock is made from the chicken carcass or bones and cooked with vegetables. But the chicken flavoured stock cubes boiled in water are also a good option .
4. Add the chicken breast.
NOTE: You can also Add ham bone or beef bone if you want.
5. Let it cook until it starts to boil, then lower the heat and let it simmer for an hour or so.
6. Add the pasta shapes and leave to cook for 10 minutes. Remove from the heat. Add the egg and stir until the egg curdles. Try it and add salt / black pepper, to taste
7. Serve the soup warm. Serve with some crunchy breadsticks.

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YOU WILL NEED:*vegan recipe
1 sheet of puff pastry /*vegan puff pastry
NOTE: Buy the package of frozen puff pastry ( 2 sheets) or the rolled puff
pastry (1sheet).
2 whole eggs /*1 pack of firm tofu, patted dry
1 small onion
Several generous handfuls of grated cheddar cheese /*vegan cheese
2 tablespoons tomato sauce
125g mixed minced meat (pork and beef) /*soya mince
125g of chopped spinach
A pinch of rosemary, to taste
Salt, to taste
Black pepper, to taste

LET´S COOK!
1. Preheat the oven to 180 º C. Cover the baking tray with baking paper.
2. Chop the onion into small pieces. Boil the egg and slice it.
3. In the meat bowl: Add the mixed (pork / beef) minced meat, half of the chopped onion, half of the chopped egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons tomato sauce, a pinch of rosemary (to taste), salt and black pepper. Mix everything using a wooden spoon.  
NOTE: If the texture is very thick, add a dash of olive oil or cold water and blend it for a few seconds more.
4. In the veggie bowl: Add the chopped spinach, half of the chopped onion, half of the sliced egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons of tomato sauce, salt and black pepper. Mix everything using a wooden spoon.
NOTE: You can also add some pine nuts, raisins, nuts ... (optional)
5. Cut the sheet of puff pastry lengthwise. So one part is for the meat filling and the other for the veggie filling. Beat an egg and paint the two parts of the puff pastry with it. Reserve some of the beaten egg for later.
6. Put a length of meat filling onto the puff pastry piece. Roll it up into a cylinder shape. Press the edges closed. Follow the same steps with the spinach filling and the other piece of puff pastry.
7. Put the 2 cylinders on the baking tray. Cut each cylinder into 9 slices with a long knife but not cut at all. Paint them with the remaining beaten egg.
8. Bake it for around 25 minutes. Check it until the pastry is golden.
9. Remove the baking tray. Cut both cylinders into slices again.

  • LET'S MAKE A FLOWER OF PASTRY ROLLS!
1. Put a small bowl with tomato sauce or ketchup or barbecue sauce (to taste)
2. Place the pieces of puff pastry filled with meat and veggies around the bowl at random.

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YOU WILL NEED:*vegan recipe 
2 natural yogurts /*soy yogurts (125g - small size container)
A dash of honey /*agave nectar, maple syrup or molasses (optional)
2 bananas
1 mandarin
1 kiwi
1 strawberry
1 raisin
2 prunes
NOTE: You can use any fruit you like, depending on the season. The fruit needs to be soft enough to be smashed.

LET´S COOK! 
1. Peel and cut the bananas into pieces.Put the pieces of banana in a bowl and mash them with a fork until creamy.
2. Put the yogurts in another bowl and whisk them until creamy.
3. Mix cremy yogurts and the smashed bananasin the same bowl. Add a dash of agave nectar and mix everything together.
4. Cut the fruit to make the cat face: 2 prunes (two eyes), sticks of kiwi (whiskers), 2 halves of a mandarin slice (nose), 2 halves of a strawberry (each ear).
5. Serve the meow fruit yogurt into small bowls.

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YOU WILL NEED: 
2 small carrots or 1 large carrot
1 orange
1 apple   
A little piece of ginger (optional)
A dash of agave nectar, maple syrup or molasses (optional) 
NOTE: The recipe is for one glass. Double the amount if you want more than one glass.

LET´S COOK!

1. Peel the carrots, the orange and the apple. Cut the fruit into small pieces, carefully take out the seeds. Put it into the blender measuring cup. Mix it well with the blender.
2. Strain it, If it is necessary. Sometimes it can have too much pulp.
3. Serve in a tall glass with straw. Put a couple of ice cubes in each glass (optional).

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