Pulses & grains
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Continue readingAnother recipe from my favorite chef Yotam Ottolenghi made with Ixta Belfrage and from their book « Flavour ». A book entirely devoted to vegetarian cuisine. this exceptional chef has always known how to enhance vegetables by combining them with spices and using different cooking techniques. Today I’m sharing with you his favorite recipe: spicy mushroom lasagne which is just crazy delicious. I’m sure you’ll like it whether you are vegetarian or not. In this recipe, Ottolenghi uses very simple ingredients but a cooking technique that amplifies the aroma and taste of the mushrooms. He decides to roast chestnut mushrooms and oyster…
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Continue readingDuring the week I always try to eat very healthy and the most important for me is to reduce my meat consumption. But the weekend on the other hand, I’m delighted to have a very nice piece of meat. So last Saturday we had steak with these smoky polenta chips instead of a regular french fries. I mean I love french fries, who doesn’t !!? But these polenta chips are incredibly tasty too, crispy from the outside and soft on the inside, flavoured with smoked Italian cheese « scamorza affumicata ». It’s a perfect side to go with any meat or fish, as you can serve them as an…
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Continue readingIf you have visited Greece you’re certainly familiar with this classic dish “Greek stuffed vegetables yemista”. What is “Yemista” ? Go to any Greek taverna and you’ll find Yemista on the menu. Yemista in Greek means “stuffed” or “filled with”. It’s a traditional Greek dish of stuffed summer vegetables with rice, herbs and grated vegetables, then baked in a tomato sauce and plenty of olive oil. Tomatoes and bell peppers are the most popular but you can use any vegetables that you like. They may contain minced beef, but during my stay in Naxos I only had the vegetarian version…
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Continue readingI made this multi vegetable paella few months ago, and I thought I have to make it again so I can share it with you. Paella is an iconic Spanish dish, there are various types of it depending on each region you are in Spain.But there are three or even five main types of paella :1- “Paella valenciana” as many know the original paella was born in Valencia. Beside rice, this includes differents types of meat such as rabbits, pork, duck…combined with beans, artichokes and other veggies.2- “Paella de Marisco” or seafood paella, my favourite I already shared with you…
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Continue readingLook how beautiful is this baked mint rice with pomegranate and olive salsa. It’s not only colourful and flavourful it’s also an easy side dish to make. Ottolenghi said : “that cooking rice PERFECTLY is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some”. And he’s right. If you have never baked rice before, you are about to learn an easy technique that will allow you to have the perfect fluffy rice every time in no time. How to make this baked mint rice with its pomegranate & olive salsa ? This dish has…
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Continue readingWhen you hear “gnocchi”, you automatically think of the classic type of gnocchi or “gnocco” as Italians say, which are dumplings often made from mashed potatoes or ricotta. But before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour : « Gnocchi alla romana » or « Roman Style gnocchi », also known as « Semolina Gnocchi ». They are made with semolina flour, parmesan cheese, milk, and butter. But unlike potato gnocchi, these are baked, not boiled. Gnocchi Alla Romana it’s a delicious traditional Italian dish, rich but very light. They have a cheesy, soft and buttery texture in the inside and a slightly crispy crust outside. What do you need to make the gnocchi alla romana ? The recipe is from one of…
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Continue readingTahchin is a famous Persian dish made with basmati rice which is perfectly flavoured with saffron, mixed with egg yolks, yoghurt and neutral oil or melted butter in my case. This classic dish is so versatile. You can add a layer of meat, mostly shredded chicken, or keep it vegetarian by adding dried fruits. As you can keep things very simple and bake the rice without any additional fillings. The “Tahchin” is soo good and represents perfectly the persian cuisine. It has all the flavours of Iran. The crispy golden crust on the outside called “Tahdig”, and a beautiful yellow melted and moist rice inside, wonderfully flavoured with saffron. Without forgetting the…