2 баклажана
небольшой корень имбиря
1 лайм
3–4 стебля зеленого лука
3 веточки кинзы
3 ст. ложки оливкового масла
2 ст. ложки кунжутного масла
1 ст. ложка мисо-пасты
1 ст. ложка соевого соуса
1 ст. ложка мирина
1 ч. ложка кунжутного семени
1 ч. ложка кленового сиропа
щепотка тогараши или смеси разных видов перца
морская соль
https://t.me/vysotskayaofficial/5478
Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned.
Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat.
Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock.
Bring to a simmer, add the pasta and cook for 5 mins.
Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans.
Cook for 3 mins, then add the cabbage.
Bring back to a simmer and cook for 2 mins.
Spoon the pesto onto the top of the soup just before serving and serve with the bread.
Ингредиенты
4-6 порций
Чтобы приготовить чечевицу:
250 г (8 унций) чечевицы, замоченной на ночьДля пасты:
250 г (8 унций) лингвини, разломленных на короткие кусочки, или другие короткие макароны (см. примечания)Инструкции
Тушить чечевицу (1/3 cup+1 cup воды), вместе с одним или двумя зубчиками чеснока, каплей оливкового масла и щепоткой соли, пока она полностью не станет мягкой.
Помешивайте время от времени, и когда чечевица станет мягкой.
В конечном итоге чечевица должна впитать большую часть жидкости, но не всю, и получится своего рода рагу из чечевицы.
Когда чечевица станет почти мягкой, осторожно обжарьте нарезанный лук на оливковом масле, пока он не станет очень мягким и полупрозрачным, время от времени добавляя несколько капель воды, чтобы избежать потемнения. Приправьте небольшой щепоткой соли по мере приготовления.
Добавьте обжаренный лук к кипящей чечевице.
Когда чечевица и лук будут готовы, сварите пасту в большом количестве хорошо подсоленной воды.
Когда паста будет слегка недоварена, слейте воду и добавьте ее в кастрюлю с чечевицей вместе с хорошим половником воды, в которой варилась паста.
Хорошо перемешайте и отрегулируйте по вкусу. Выключите огонь.
Оставьте смесь чечевицы, лука и пасты накрывать крышкой как минимум на час. Вкуснее, если приготовить его утром на ужин или накануне.
Чтобы подать, добавьте половник воды и осторожно подогрейте до приятной теплоты, но не обжигающе горячей.
Если паста слишком сухая на ваш вкус, добавьте больше воды, чтобы размягчить ее.
Serves 4-6
To cook the lentils:
For the sautéed onions:
For the pasta:
Simmer the lentils, partially covered, in enough water to cover them by at least 3cm/1 inch, along with a clove or two of garlic, a drizzle of olive oil and a pinch of salt, until fully tender.
Top up with more water occasionally as needed to keep things moist. Stir every so often and as the lentils soften, smash a few against the side of the pot. Ultimately, the lentils should have absorbed most, but not all, liquid, making a kind of lentil stew.
When the lentils are almost tender, gently sauté the sliced onions in olive oil, until they are very soft and translucent, adding a few drops of water from time to time to avoid browning. Season with a small pinch of salt as you go. Add the sautéed onions to the simmering lentils.
When your lentils and onions are done, cook the pasta in abundant, well-salted water.
When the pasta is slightly undercooked, drain and add it to the pot with the lentils, along with a good ladleful of the pasta cooking water. Mix well, and adjust for seasoning. Turn off the heat.
Let the lentils, onions and pasta mixture rest, covered, for at least an hour. In fact, it tastes even better when you make it in the morning for an evening meal or the day before.
To serve, add a ladleful of water and re-heat gently until pleasantly warm but not scalding hot. If the pasta is too dry for your taste, add more water to loosen it.Не знаю, как вы, но мне когда тошно (физически) организм умоляет дать ему ещё шанс.
Желудок и печень и другие приятные органы шлют мозгу уютный сигнал: ну добей уже нас многозадачная сволочь! И мы все вместе идем готовить китайское, острое и так чтобы пережарить, как в настоящей помойке за три евро блюдо на жирной клеенке..
Я, конечно, немного преувеличила выше - простите, у меня 38.5.
Надо (на 4 порции)
Куриные грудки - 4 шт
Яйцо - 1 шт
Мука - 8 столовых ложек
Кунжут - 3 столовых ложки
Растительное масло
Кориандр или зелёный лук
Кешью или арахис (я обнаружила в последний момент, что все сожрали ненасытные чада. Подозреваю, что с пивом.)
И собственно сам кисло-сладкий соус. 8 столовых ложек.
Фото своих любимых соусов в сториз.
1. Курицу режем кубиками примерно 2 х 2 см и ее во взбитом яйце, а после обваливаем в муке.
2. В воке или глубокой сковороде, на сильном огне обжариваем кусочки курицы, до приятной хрустящей корочки. Это минут 8-10.
3. Добавляем кешью или арахис. Чуть солим. Вливаем соус и вначале на сильном огне, а потом на среднем даем ему загустеть и стать карамельной корочкой. Ещё минут 8. Посыпаем кунжутом.
4. Уже в тарелке нарядно порубленной зеленью. Дети мои обожают с рисом. Я буду с салатом (совесть кричит - и так дофига углеводов.)
Так же можно приготовить свинину. К свинине хороши порезанные кубиками лук и сладкий перец.
А теперь для тех, кому лень идти в магазин за соусом. Смешайте в равных пропорциях мед и соевый соус, добавьте в него давленный чеснок, жгучий перц и пару ложек рисового или винного уксуса.
И будет у вас курица в кисло-сладком чесночном.
Для тех, кто на строгой диете. Уберите муку и яйцо. Но именно они придают тут прекрасную маргинальность за которую мы любим китайское.
И бон апети, как говорят у нас в петит Шанхае.
Готовить кисели можно из любой ягоды из клюквы, черной и красной смородины, брусники, крыжовника. Очень вкусный кисель получается из вишни.
Serves 4. Ready in 90 minutes
swede 400g
parsnips 250g
carrots 2, medium
beetroots 3, small
onions 2, large
olive oil 5 tbsp
pumpkin 300g, peeled
rosemary 6 sprigs
thyme 6 sprigs
garlic 5 cloves
burrata 4
For the crumbs:
soft white breadcrumbs 75g
olive oil 4 tbsp
parsley leaves 4 tbsp, finely chopped
Heat the oven to 200C/gas mark 6. You will also need a large roasting tin.
Peel the swede (the skin gets a tad tough when baked), then cut into large pieces, about the size of a roast potato, and put them into the roasting tin. Do the same with the parsnips. Scrub and cut the carrots into similar sized pieces.
Scrub and trim (but don’t peel) the beetroots. Tuck them among the other vegetables. Peel the onions, cut in half, then slice each half into about 4 segments and add to the tin. Chop the pumpkin, add to the tin, then pour in the oil. Finely chop the rosemary leaves and thyme (keep a few sprigs whole if you wish), season with salt and black pepper, coarsely ground, then toss everything together to evenly coat with oil and seasonings.
Peel the garlic and tuck among the vegetables, then roast in the preheated oven for about 90 minutes, tossing them around halfway through. Test them with a metal skewer – the tip should slide easily through. If they are tender, but not yet browned nicely, turn the heat up for a few minutes.
In a frying pan, toast the crumbs in the olive oil until they are golden brown, turning them occasionally, so they colour evenly. Stir in the parsley and remove from the heat.
When the vegetables are soft and sizzling, transfer to the serving plates, then nestle a whole burrata in each one. Break open the cheese and let the filling ooze over the vegetables. Scatter over the breadcrumbs to finish.Make a vegetable stock by pouring 500ml of boiling water from the kettle over 1 tbsp of dried mushrooms.
Bring a deep pan of water to the boil then rain in 250g of pearl barley and bring it back to the boil. Lower the heat to a simmer and let it cook for 25-30 minutes till the grains are tender. They should still have a pleasingly chewy quality. Drain and set aside.
Peel and roughly chop a medium-sized onion.
Warm 4 tbsp of olive oil in a casserole or high-sided frying pan. Stir in the onion and leave to soften over moderate heat with the odd stir.
After 20-25 minutes it should be pale gold. Peel and crush 2 cloves of garlic and continue cooking for another few minutes.
Finely slice 600g of assorted mushrooms (split them into firm and tender depending on what varieties you are using).
Add the mushrooms and cover the pan with a lid.
Cook until the mushrooms are golden, adding a little more oil as necessary. Stir in 1 tbsp of tomato purée, cook for 2 minutes, then stir in 1 heaped tbsp of plain flour.
Add the dried mushrooms and their soaking water and bring to the boil then lower the heat, season with salt, black pepper and ½ tsp of dried chilli flakes.
Stir in the cooked barley and continue cooking for 7-8 minutes. Tear up a handful of basil leaves. Add the basil and any fragile mushrooms you kept to one side. Squeeze the juice from half a lemon and stir in, a little at a time, tasting as you go.
Serve in shallow bowls.
Enough for 4
Dried porcini are expensive but you can buy bags of mixed dried mushrooms – often broken pieces – at a reasonable price. Their deep umami goes a long way; you only need 1 tbsp of dried mushrooms to give you 500ml of rich, bosky stock.
Wheat berries would be an interesting substitute for the barley, but take longer to cook – about 40 minutes.
Nigel Slater’s recipe for mushrooms with pearl barley and basil | Food | The Guardian
This is day 5 of 30 days of recipes around the world.
Not going to lie, this one took me a few tries to get right.
Now, we are there Of course fish and pickles would be more classic but meatballs are pretty popular too.
This is a fresher take on the classic and beyond easy for dinner.
Serves 2The comfort with this cheesy one is real!
I'm taking this down a more wintery route and using lots of store cupboard ingredients to make it work. You can use cannellini instead of butterbeans. We have just polished this off with a simple baby gem salad. It's a good one-tray dinner, you might say.
The dinner party was approved, too!
Serves a greedy 6Remembering my grandmother Lyusya today and keeping her traditions alive and happily sharing them with you, hoping that you will also give it a go and spread the knowledge and the love. Because the weather turned so harsh today in London, I knew it was time to cut back my sorrel (which gows very happily in my garden almost all year round). I also bought some organic parsley from @shrub.london || Lyusya, for winter, used to cut down the herbs she grew just before the onset of winter. Dill, parsley, sorrel normally - and she would cut it into big chunks and put it into a jar and sprinkle salt inbetween. Almost like a herb kraut but without massaging it. The herbs are soft enough and will release their own juices without bashing them. She would then put them away into the cellar. The herbs will become dull in colour, and will ferment, but they still provide a very good flavour for a winter-time green borsch, or would have been used in regular borsch too. I have other plans for these, which I will reveal if it all works out! I started in this big jar, but once they release their water and shrink, I will transfer them and their liquid into a smaller jar and will keep them kn the fridge once the fermentation process begins. I hope this was interesting for you, I wonder if other Ukrainians’ grandmothers used to do this? And what did they call it? #keepUkrainianCultureAlive #standwithukraine #cookforukraine PS this recipe is in my 3rd cookbook #SummerKitchens and it has more regional Ukrainian dishes (and a whole chapter on fermentation).
https://www.theguardian.com/food/2022/sep/27/nigel-slater-midweek-dinner-mushrooms-with-pearl-barley-and-basil
Adapted slighty from Plenty More by Yotam Ottolenghi.
A few notes - scale back the harissa a bit if you are sensitive to heat (or if your harissa is on the spicy side). Yotam wrote this recipe using bulgur (as you see it below), but because I had cooked farro on hand, I took the liberty of swapping that in, in place of the bulgur. I imagine brown rice could be a welcome substitute too.
2 tablespoons olive oil
2 small onions, cut into 3/8-inch / 1-cm dice
4 cloves garlic, crushed
2 large carrots, peeled and cut into 3/8-inch / 1-cm dice
4 celery stalks, cut into 3/8-inch / 1-cm dice
2 tablespoons harissa paste
1 teaspoon freshly ground cumin
1 teaspoon freshly ground coriander
1 1/2 teaspoon whole caraway seeds
2 1/2 cups / 500 g drained cooked chickpeas (canned are fine)
4-5 cups / 1 liter+ water
3/4 cup / 100 g coarse bulgur wheat
3 teaspoons fine grain salt, or to taste
black pepper, to taste
Creamed feta paste
3 1/2 oz / 100 g feta, broken into large chunks
1/4 cup / 60 g crème fraîche
1 cup / 15 g coriander leaves, coarsely chopped
1/2 cup / 15 g mint leaves
1/8 teaspoon fine grain salt
to serve: mint, coriander, and/or celery leaves
Put the oil in a saucepan over medium heat.
Add the onions and sauté for 5 minutes, stirring from time to time, until translucent.
Add the garlic, carrots, and celery and continue cooking for another 8 minutes.
Add the harissa, cumin, coriander, and caraway seeds and cook for a further 2 minutes, stirring well.
Gently mix the chickpeas into the vegetable mixture--you don't want them to break down--along with most of the salt and plenty of black pepper.
Add most of the water and bring to a boil.
Turn down the heat and simmer gently for 10 minutes.
Meanwhile, rinse the bulgur, put in a small saucepan, and cover generously with cold water. Bring to a boil and immediately remove from the heat. Drain, refresh under cold water, drain again and set aside.
To make the feta paste,
put the feta, crème fraîche, coriander, mint, and 1/8 teaspoon salt in the bowl of a small food processor and blitz for a couple of minutes, until a smooth, creamy paste forms. Keep in the fr
idge until needed.
Before serving, add the cooked bulgur to the soup and bring to a gentle simmer.
Divide the soup among bowls, add a spoonful of feta paste to each bowl, top with some herbs, and serve at once.
