Carrots puree

Yesterday, I was sick and wanted something sweet. In fact I was craving for a carrot puree, so I made one. This one has a perfect constistency and will bring you back to childhood!

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Preparation: 20 minutes
Cooking: 10 minutes
Servings: 4
Level: Easy

Equipment: large pan, mixer

Ingredients:
– 7-8 carrots
– 1 big potato
– 2 tbsp fresh cream
– salt, pepper
– butter
– cumin (optional)

Peel the carrots and potato and cook them in boiling water (or steam them).
When cooked drain well, cut into pieces and put in the mixer bowl.
Add the cream and mix.
When it is mixed enough, pour in the serving bowl. Add salt, pepper, a pinch of cumin, butter and enjoy warm!

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Notes:
I also tried to replace potatoes with celeriac. It is very tasty and gives a creamy consistency.

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Veal aubergines and mozzarella millefeuille

Continuing the Italian series, here is an other recipe I like to make, even though I haven’t made it for a while. So I didn’t make last week but I once tried something similar in an Italian restaurant and I created this recipe.

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 2
Level: Easy
Cost: Medium

Equipment: pan, oven, oven dish

Ingredients:
– 1 aubergine
– 2 cutlets of cushion of veal
– mozzarella
– olive oil
– mixed herbs

Slice the aubergine in the length. Cook them in an oiled pan. Reserve.
Cook slightly the veal in a pan (not too much otherwise it will become super dry in the oven!)

In an oven dish, put two large slices of aubergine (they must be more or less the size of the veal cutlets), put a veal cutlet on top of each (in fact I don’t remember if I put the aubergine or the veal first but it doesn’t really matter). Then add slices of mozzarella on top.
Put in the oven for 5 minutes for the mozzarella to melt (use the grill)

Serve immediately with mixed vegetables (courgettes, aubergines) or with pasta (with fresh tomato sauce)

When in Italy

Last week, I was in Italy, that is why I have not been very active. But I ate loads of good food and came back with ideas for good recipes! I give in this article two pasta recipes that we made.

Rome, eternal city

Rome, eternal city

But you do not only eat pasta and pizza in Italy (even though you still eat some!). I was first in Rome where I tried some nice meat dishes and antipasti: grilled vegetables, meatballs, carpaccio, prosciutto, etc. I also had a lot of ice cream!

The second part of the journey was in the south in Basilicata, where I tried a selection of nice antipasti: grilled vegetables, cheese, sausage, dried stuffed pepper, omelets, potatoes and fish stew, etc. They also have delicious meat.

And of course, a lot of wine to get along with all this yummy food, and then some liquors: Amaro or Limoncello.

 

Pasta and Zucchini

This one we made one evening and we all loved it! It is super simple.

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: pots

Ingredients:
– 2 courgettes
– 1 shallot
– 400 g pasta
– olive oil
– Ricotta
(we used ricotta dura and grated it, but it is certaily good with soft ricotta or parmesan)

Peel and chop the shallot. Fry in an oiled pot.
Peel and cut the courgette and add it in the pot. Cover and let cook at low heat for 15 min. (you can add a bit of water to avoid burning)

In an other pot, bring salted water to the boil and cook the pasta. Drain and put back in the pot. Add the courgettes, olive oil and the cheese. Stir and serve immediately!

Pasta and Tomato sauce

This one was made one evening by one of my friends who is Italian

Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: pots

Ingredients:
– 1 can of peeled tomatoes
– 3 shallots
– 400 g pasta
– olive oil
– white wine (about 10 cL)

Peel and chop the shallot. Fry 3 minutes in an oiled pot.
Then add white wine and tomatoes and a glass of water. Put at medium heat and let reduce (for about 15-20 minutes).

In an other pot, bring salted water to the boil and cook the pasta. Drain and put back in the pot. Add the sauce. Season with salt, pepper. Stir and serve immediately! You can add grated cheese on top!

Express pasta with homemade tomato sauce

Usually I do not buy tomato sauce. The reason is that once you open it, you have to finish it within a week and I love pasta and tomato sauce but I don’t want to eat that everyday! And I discovered it was so simple to make your own fresh and delicious tomato sauce that I definitely adopted it. The only thing I need to keep in my fridge is tomato puree, but that you can keep for months once the tube is open.

So to make this recipe you just need a tomato, tomato puree, and pasta! It takes 10 minutes and you’ll see than once you’ve tried you’ll get back to it very often!

Pasta-tomato

Preparation: 5 minutes
Cooking: 10 minutes
Servings: 1
Level: Super easy
Cost: Super cheap

Equipment: saucepan, drainer, bowl

Ingredients:
– pasta (wholewheat penne on the photo)
– 1 fresh tomato
– tomato puree
– a tbsp of olive oil
– herbs: basilic, oregano, thyme, etc, dry or fresh

In a saucepan, bring salted water to the boil and cook the pasta.
In the meantime, boil some water, pour in a bowl and plunge the tomato 30 seconds.
Then peel the tomato, remove the seeds and chop. Keep in the bowl.
When pasta is cooked, drain and leave in the drainer.
In the same saucepan (remember I have only one, and I have no dishwasher, so I optimize!) put a table spoon of olive oil and the tomatoes. Cook 1 minute at medium heat. Then add a teaspoon of tomato puree and a bit of water. Stir.
Add the pasta, herbs, pepper, salt, stir and serve!

You can add fresh herbs on top if you have some and/or parmesan. On the photo, it is rocket salad. I like the peppery taste with the pasta.

Variations: This is really basic (and already delicious!) but you can do more sophisticated stuff by adding onions, olives, …

Tuna and potato burger

Tomorrow is my last exam and I am so bored with studying that any excuse is good to procrastinate. So I am doing other cooking experiments and since I am in a veg burger period, I tried a new one with potatoes and tuna. This is again completely experimental and I basically put everything I had in my fridge that I needed to get rid off!

Tuna-potato-burger

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: bowl, pan

Ingredients:
– 1/4 can of tuna chunks
– 2 potatoes
– a little bit of soft tofu
– a little bit of tomato puree
– grated parmesan
– balsamic vinegar
– mixed herbs, parsley
– salt, pepper
– oil for the pan

Just mix everything, form burgers and fry them in oiled pan.

tunapotatoburger2

Serve with salad or vegetables.

Don’t be afraid to be imaginative regarding ingredients. Add spices, different sauces, vegetables, etc.

Tofu and oat veg burger

Today in my fridge was this leftover of tofu that I needed to finish. And instead of my usual stuff, I wanted to try something new. So here is the (very experimental) recipe of the veg burgers/pancakes (call that as you wish!) that I made.

galette-tofu1

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 1
Level: Easy
Cost: cheap

Equipment: bowl, pan

Ingredients:
– 40 g soft tofu
– 2 tbsp oat
– 1/2 carrot, peeled and grated
– a tbsp flour + an other to roll the burgers in before frying
– grated parmesan
– a teaspoon balsamic vinegar
– mixed herbs, parsley
– salt, pepper
– oil for the pan

Put the oat flakes in a bowl. Boil water and pour on the oat to soften it. Let the oat absorb the water (better to do this step 20 minutes before). In must not become liquid, but remain quite compact.
Then add the tofu, herbs, carrots, parmesan, salt, pepper, vinegar and a tablespoon of flour (I used complete flour). Mix well until it is homogeneous.

galette-tofu3      galette-tofu2

Then form burgers, roll them in flour and fry them in an oiled pan. Cook on both sides.

Serve with a salad or grilled vegetables.

Remarks and tips:
– you can add chopped onion or any vegetable you like ( leeks, potatoes, tomatoes, etc)
– you can replace parmesan and balsamic vinegar by soy sauce
– the quantities indicated are a bit random so better trust the texture you obtain than my quantities

Sources: http://www.markal.fr/detail-recette-456.html#.U42QjCipYV8
http://recettes-vegetariennes.over-blog.com/article-galettes-de-tofu-au-parmesan-59773904.html

Asparagus and soy sauce chicken/tofu

May is really the good month for green asparagus and they are really good for you. Here is an amazing dish I made with chicken and asparagus. As a variation for vegetarian, chicken can be replaced by tofu.

Asparagus-and-soy-sauce-chicken

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 1
Level: Easy
Equipment: pan, pot

Ingredients:
– 100g Asparagus
– 120g chicken (or tofu)
– 1/4 onion
– soy sauce
– pepper
– basmati rice

Chop the onion and dice the chicken. Let them marinate in a bowl with soy sauce and pepper.
Cook the asparagus in boiling water until tender (cook them vertical, head out of the water). Drain.
Cook the rice in boiling water.
In an oiled pan, cook the chicken and onions (do not add all the soy sauce that was in the bowl immediately, reserve for the end of the cooking). When chicken cooked, cut the asparagus and add them in the pan. Lower the heat, add the remain of soy sauce.
Serve on the rice and enjoy!

Variation: Chicken and asparagus couscous with lemon
With the rest of asparagus (yes there was an offer and I bought a lot!) I simply made them with chicken and semola and added a pinch of lemon juice and pepper. Cooking time: 3 minutes. Taste: ++++