I inspired myself from an Indian food cookbook I have but had to change a few ingredients as I didn’t have everything. The issue with these type of cuisine is that you need many different spices and if you didn’t check before starting, you end up missing quite a few 😊
It was actually very nice and surprising flavor for the beetroot that I don’t use often in my dishes. It’s a perfect dish for food photography as the colors have a lot of contrast and are very strong.
It’s the dish I presented for a contest at work about food photography. Let’s see if my picture get prized.
250g of beetroot (raw or cooked)
2cm of fresh ginger root
½ tea spoon of curry powder
1 tea spoon of mustard seeds
½ tea spoon of curcuma
½ tea spoon of cumin
½ tea spoon of cinnamon
½ tea spoon of paprika
15g of dry coconut
Salt, black pepper
120ml of yogurt or ricotta cheese (I used Ricotta cheese)
A bit of water
If you purchased raw beetroot, you need to boil it in water with salt for approximately 20mn, until it’s soft.
Meanwhile, in a mixer, mix together the tomato, coco, ginger, canella, curry and chili powder until obtaining a smooth paste.
Cut the beetroot in small pieces and chop the onions thinly.
Heat up some oil in a frying pan, add the mustards seeds and when they start to pop up, add immediately the chopped onions and beetroot, paprika, the cumin, salt and black pepper. Cook for 8mn. Make sure to stir often.
Add the mixture of coco and cook for another 5mn.
Add a bit of water to ensure it doesn’t stay too dry and cook for another 5mn.
Before serving, add the yogurt or ricotta cheese and mix slightly.
Hace demasiado tiempo que no he participado al concurso de Cooking The Chef. Cuando vi la newsletter que este mes tocaba este chef Frances, sabia que tenia que hacer algo. Aunque no he tenido tiempo de enviar mi receta a tiempo.
Me ha encantado la receta de la purée porque como buen France que soy me encanta la mantequilla. Me acuerdo de mi madre que ponía cantidades grandes de mantequilla en todas partes así que no me he asustado con los 250g de mantequilla. De pequeño mi madre iba a Andorra para comprar kilos de mantequilla porque era mas barato que en Francia.
En general hago mi purée siempre con mucha mantequilla, pero es verdad no tanto. Pongo siempre también una cuchara de crème fraiche (esta crema espesa) o de Philadelphia.
La receta a la manera de Joël Robuchon:
1kg de patatas, si puede ser de variedad “Ratte” mejor por el sabor
250g de mantequilla
25cl de leche entera
Sal, pimienta negra
Limpiar las patates con la piel y hervir en 2 litros de agua con sal durante 25/30 minutos (empezar con agua fría)
Mientras, se puede cortar la mantequilla en trozos pequeños y guardarlos en la nevera
Quitar la piel de las patatas y pasar las patatas por el pasapuré. Yo he usado la Thermomix para obtener una textura mas suave.
En la thermomix, pongo temperatura a 80° para secar las patatas y velocidad 4,5 para hacer la purée.
Poco a poco anadir la mantequilla, si si todo 🙂 y bajo la temperatura a 45°
Finalmente anadir la leche caliente para obtener una textura lissa.
Anadir sal y pimienta negra a gusto
Es ideal para comer con una buena butifarra por ejemplo.
No dudes en dar un vistazo a la página de Cooking The Chef donde una comunidad de bloggers se meten cada mes entre fogones para cocinar las recetas que las chicas de CTC nos proponen a través de un chef nacional o internacional.
It’s Monday. It’s a public holiday and I didn’t have much in the fridge. So I made some potatoes and courgettes in the oven with some provence herbs and a quick tomatoes sauce to eat with so that it isn’t too dry.
What do you need?
8 garlic cloves
2 dry tomato slices
50g of gorgonzola cheese
3 big spoon of philadelphia cheese
10cl of vermuth or any other white wine if you don’t have
1 spoon of butter
Salt, black pepper, provence herbs, estrago, parsley
Pre heat the oven at 220°C
On a baking tray, lay some baking paper
Clean well the potatoes and courgettes
Cut the courgettes in the length, in half and then each half in 2 again
Cut the potatoes in big chunk
Put the courgettes slices on the baking paper, brush with oil, add salt, black pepper, estrago and parsley
In a big bowl, put the potatoes, the melted butter, salt, black pepper, parsley, estrago, provence herbs and cut 2 cloves of garlic in big pieces
Mix well and then add on the baking tray, round side down
Spread around the courgettes the garlic cloves (without removing the skin)
Cook in the oven for about 30mn, try the potatoes to ensure they are fully cooked
Meanwhile, in a saucepan heat up some olive oil, add the finely shopped shallots and after 5mn, add the vermouth or white wine
Cook a few minutes, add the 3 tomates sliced in small cubes and the dried tomatoes finely cut
Stir for about 15mn until the tomatoes are cooked. Add the philadelphia cheese and gorgonzola cheese and cook for an other 5mn until the cheese is fully melted
Serve the vegetables with the tomatoes sauce on side. Ideally, the sauce made 2hrs before and set in the fridge could be probably nicer but I had no time for that 🙂
I’ve been talking about the purple carrots with my friend at work Ikker for a long time, and one day on my desk I found a bag with these beauties 🙂 He finds them in his local market and was kind enough to get them for me. It’s not that easy to find them in Barcelona actually.
So I wonder what I could do with them. I initially I wanted to do some roasted carrots but as there were white inside, i thought i would boil them and do something with it.
What do you need?
2 purple carrots (about 160g)
200g of chickpeas
2 tbsp of olive oil
2 tsp of tahini
1 garlic clove
Salt, black pepper, comino
Boil the carrots until they are well cooked
In a mixer, put together the chickpeas, lemon, aceite, tahini, garlic and spices
Coming back from the gym I wanted to cook something with vegetables that I had in the fridge, and wanted to use the brick pastry that I had bought recently.
It’s a mix of flavours but I liked it and thought it was different for a nice lunch.
This can be prepared for your Valentine’s dinner next week.
What do you need?
Brick pastry: 2 circle (if yours comes square, you’ll need 6 square, around 10x10cm)
2 small aubergines
2 medium potatoes
2 garlic cloves
1/2 mango (optional, but I had it in the fridge so I tried it out)
2 tbsp of creme fraiche
50g of gorgonzola cheese
20ml of milk
1/2 small lemon
1 tsp of tahini
25g of butter
Comino, salt, black pepper, nutmeg,
Start by pre heating the oven at 240°C for the aubergines.
We want to grill the skin of the aubergines. Cut the aubergines in half in the length, make some cross with a sharp knife on the inside and spread a bit of salt
Put the aubergines upside down on a rack in an oven dish
Cook for 15mn at 240°C, then put the grill on and let it burn around 15mn. Watch carefully, the skin should start to burn slightly to give the special taste.
Peal the potatoes and boil them in a large pot of water, add some salt
Meanwhile, peal the carrots to remove the skin and then continue to peal it to make some thin slices.
Heat up some olive oil, stir in the garlic clove, slices shallots and the mango that you have previously pealed.
Stir in the carrots a few minutes. Time varies if you prefer them a bit crunchy or well cooked. Add salt, black pepper and comino
Once the potatoes are cooked, remove the water, mashed the potatoes, add the butter, creme fraiche, nutmeg, salt and black paper. Stir in the gorgonzola cheese until melted
Finally, remove the aubergines from the oven, remove the pulp and mix it with the lemon, tahini, garlic, salt, black pepper, 1tbsp of oil and comino until your obtain a purée.
Take your 2 circles of brick pastry, fold in 3, then cut the 4 edges to make squares
Put the square on an oven tray and bake for 10mn at 190°C. Once it starts to get brown, remove
Mount your veggie millefeuille: with a square form, start with the mashed potatoes, add a square of brick pastry, add on top some carrots, then a square of brick pastry, then the aubergines purée and finish by a last layer of brick pastry.
Take what is left and smash it in your hands to decorate the plate.