Tuesday, 2 July 2013

7. JULY MENU


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YOU WILL NEED: *vegan recipe
2 sheets of puff pastry /*vegan puff pastry
1 egg /*soy milk
3 tomatoes
2 tablespoons tomato sauce
200g of sliced cheese /*vegan cheese
200g of sliced ​​cooked ham /*vegan ham slices
Oregano, to taste
Salt, to taste

LET´S COOK!
1. Preheat the oven to 180º C. Cover the baking pan (square shape) with baking paper.
2. Roll out one sheet of puff pastry with floured rolling pin. Cover the baking pan with the puff pastry.
3. Prick the surface of the puff pastry randomly with a fork. Bake for around 15 minutes.
4. Remove the baking pan. Spread the tomato sauce covering the puff pastry surface.
NOTE: leave a margin of 2 cm unfilled around the edge, so the pasty can be closed on the unfilled margin.
5.First, cover it with a layer of sliced ​​cooked ham. Second, cover the layer of sliced ​​cooked ham with a layer of slice cheese.
6. Wash the tomatoes well and slice thinly. Cover the layer of slice cheese with the slices of tomato. Sprinke oregano.
7. Roll out the other sheet of puff pastry with floured rolling pin. Cover the top of the baking pan with the puff pastry. Press the puff pastry with a fork around the edges. That way the sheets of puff pastry are joined.
8. Beat an egg or soy milk and brush it on the top of puff pastry. Prick the surface of the puff pastry randomly with a fork. Make a small hole in the middle of the surface.
9. Bake for around 30 minutes until the pastry is golden.
10. Remove the baking pan. Let it cool for a while.
11. Cut the pasty in big squares. Serve warm or cold.

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YOU WILL NEED: *vegan recipe
400g long grain rice (Basmati)
3 eggs /*tofu
150g peeled prawns (medium size) /*soy bean sprouts
150g turkey ham /*corn kernels
2 carrots
2 tablespoons of peas
Half onion
Soya oil or vegetable oil
Salt, to taste
NOTE: The recipe is for a big bowl of fried rice.

LET´S COOK!

1. Boil a pot of salted water. Add the rice. Return the water to the boil. Stir it well. Lower the heat and cook according to the instructions. Drain in a colander and stand for 5 minutes. Pour into a big bowl.
2. Beat the eggs in a bowl. Add to a small hot pan with a splash of soya oil, wait a bit until it becomes firm and flip onto a plate. Put the other side of the omelette in the pan and wait a bit until it becomes firm. Turn again if it is necessary. Cut the plain omelette into cubes. Add into the big bowl with the rice.
3. Wash the vegetables well. Peel carrots and cut into small cubes. Chop the onion into small cubes. Cut the turkey ham in small cubes.
4. Heat the soya oil in wok. Saute the onion, until transparent. Add the peas, chopped carrots, chopped onion, chopped turkey ham and prawns. Stir several minutes, until well fried.
5.Add the rice and the pieces of omelette. Raise the heat. Mix everything with a wooden spoon. Add salt, to taste.
6. Remove the wok from heat. Let it cool for a while.
7. Serve in small bowls with chopsticks. Add soy sauce / sweet and sour sauce, to taste.

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  • ORANGE ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of orange juice
2 tablespoons of sugar, or to taste /*brown sugar

  • LEMON ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of lemon juice
4 tablespoons sugar, or to taste /*brown sugar

  • COCOA ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of milk /*Almond milk
2 tablespoons of cocoa powder, unsweetened
2 tablespoons sugar, or to taste /*brown sugar

  • MILK AND CINNAMON ICELOLLIE
YOU WILL NEED: *vegan recipe
cup of milk /*Almond milk
1 teaspoons of ground cinnamon 
2 tablespoons sugar, or to taste  /*brown sugar
NOTE: There are loads of flavours of ice-lollies. The natural fruit juices depend on the season of the year.

LET´S COOK!

1. A cup of natural orange juice. Add sugar and stir well, until the sugar dissolves.
2. A cup of natural lemon juice. Add sugar and stir well, until the sugar dissolves.
3. A cup of milk. Add sugar and cocoa powder. Stir well, until dissolved.
4. A cup of milk. Add sugar and ground cinnamon. Stir well, until dissolved.
5. Fill the Ice-lollies container (4 units) with each cup.
6. Put it in the freezer, until frozen (at least 4 hours).
7. Take the mix out of the freezer, wait for a while and bon apetite!

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YOU WILL NEED: 
400g watermelon
1 small cucumber
2 ripe tomatoes
A quarter of onion
A quarter of red pepper
50g stale bread
A splash of extra virgin olive oil
A splash of cold water
A splash of vinegar (optional)
Salt, to taste
NOTE: The recipe is for a jug of gazpacho.

LET´S COOK!

1. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while. Strain the contents and put into a jug.
2. Wash the vegetables well. Peel the tomatoes and chop into cubes. Chop the cucumber, onions and red pepper into cubes. Add the chopped veggies into the jug.
3. Chop the watermelon into cubes, carefully take out the seeds. Put into the jug. Add a splash of cold water and mix it well with a blender.
4. Add a generous splash of extra virgin olive oil and a splash of vinegar. Add salt / black pepper, to taste. Mix it with the blender and at the same time gradually add water, until it forms a fine pulp texture.
5. Cover the jug with cling film and put it in the fridge for a while. The gazpacho has to be cold to serve.
6. Serve in shot glasses or tall glasses with straws.

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