Sunday, March 29, 2015

Avocado shrimp Salad

This quick and easy shrimp salad makes the perfect light meal or a substantial side salad. It is a great tasting combination of shrimp and plenty of health-promoting vegetables.


Ingredients: (serves 6)
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Preparation:
1.) Add shrimp, avocado, and onion to a large bowl.
2.) In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
3.) Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Saturday, March 28, 2015

Basic risotto

This is the basic recipe for risotto, through this recipe one can truly appreciate and understand how short grain rice, when cooked using the right technique, becomes a marvel of texture and viscosity. To this basic recipe any flavoring can be added, giving the risotto has a new personality each time.



Ingredients:
3 tablespoons extra-virgin olive oil
1 cup onion, minced
2 tablespoons shallots, minced
2 cups arborio rice
½ cup white wine, dry
6 cups chicken stock
½ teaspoon salt, or as needed
2 teaspoons unsalted butter
½ cup Parmigiano-Reggiano, freshly grated
freshly ground black pepper

Preparation:
1.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes.
2.) Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
3.) Pour in the wine and stir well until evaporated.
4.) Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
5.) Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.
6.) Remove the casserole from the heat. Beat in the butter until completely melted, then half of the grated cheese. Adjust the seasoning with salt, if necessary, and pepper.

Top each serving with some of the remaining grated cheese; serve immediately, ladled into warm shallow bowls.

Friday, March 27, 2015

Pavlova

It’s the new trend of the Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!


Ingredients:
For the meringue:
2 egg whites
110 gr of powdered sugar
1 dash of lemon juice
1 tablespoon of corn starch
For the chantilly:
25 cl of liquid fleurette cream
2 tablespoons of mascarpone
2 tablespoons of glazed sugar
For the decor:
200 gr of red fruit (raspberries, blueberries, gooseberries…)
10 cl of raspberry topping

Preparation:
Preheat the oven to 180° C.

1.) In a salad bowl, beat the egg whites into snow peaks and the powdered sugar.
2.) Incorporate the lemon juice and the starch, mix delicately.
3.) On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.
4.) Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.
5.) In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.
6.) Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

Tuesday, March 17, 2015

Spinach pasta salad

Here's a great way to incorporate your greens into a healthy and delicious dish. Who can resist a refreshing pasta salad?


Ingredients:
For the salad:
2 1/2 cups bowtie pasta
2 cups spinach
1 bunch cilantro
1/4 cups onion, finely diced
2 garlic cloves, finely chopped
2 avocados, diced
1 can navy beans or chickpeas, drained and rinsed
1 cup cherry tomatoes, cut in half
For the Dressing:
Juice of a lemon
2 tsp olive oil
1 tsp sugar
2 tsp mustard
1/2 tsp cumin
Salt and pepper, to taste

Preparation:
1.) Bring a large pot of water to a boil. Cook pasta until done, about 7-9 minutes. Drain pasta and set aside.
2.) Place cilantro and spinach in a food processor and process until chopped into tiny pieces.
3.) Add greens to a medium bowl.
4.) Add the garlic, onion, tomatoes, avocado, and beans.
5.) Toss in cooked pasta, and stir until combined.
6.) Pour dressing over the top and fold into salad until well coated.
7.) Refrigerate for at least 10-15 minutes to let flavors combine.

Saturday, March 14, 2015

Egg in a hole with grilled tomatoes

This is a fun breakfast dish for adults and kids to make on the weekend when you have a little more time. It's filling and it's healthy. For an extra special touch use a heart-shaped cutout.


Ingredients:
4 medium tomatoes
1 tbsp olive oil
2 tbsp grated Parmesan cheese
4 slices whole-grain bread
4 large eggs
butter
salt and pepper

Preparation:
Heat oven on grill cycle.
1.) Place the tomatoes cut-side up on a tray covered with baking sheet. Drizzle with 1 tbsp oil and sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes. Transfer to plate and sprinkle with the Parmesan cheese.
2.) Brush 1 side of each slice of bread with butter. Using a round cookie cutter or drinking glass, cut a hole in the center of each slice, reserving the cutout pieces.
3.) Heat 2 tsp oil in a large nonstick frying pan over medium heat. Place half the bread and cutouts, buttered side up, in the frying pan and cook until the undersides are crisp, 1 to 2 minutes; flip.
4.) Crack 1 egg into each hole. Dividing evenly, season with salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks.
5.) Transfer to plates and cover with foil to keep warm.
6.) Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts.

Thursday, March 5, 2015

Broccoli & Roquefort Quiche

Ok, so Broccoli isn't our favourite food but I do like to serve it for dinner from time to time just for a change. Here is a version that has meet family approval.


Ingredients: (6 persons)
For the filling
100 gr of cooked broccoli flowers
1 small carrot (100gr)
2 eggs
1 dl of milk
50 gr of Roquefort

For the shortcut crust (it also works with a ready-made good quality pie crust)
100 gr of wheat flour
100 gr of rice flour
100 gr of butter
½ tea spoon of herbes de Provence
½ tea spoon of salt

Preparation:
1.) Sieve the three flours, and cut up butter in a salad bowl. Add herbs and salt.
2.) Mix with your fingertips in order to obtain a sandy texture.
3.) Pour 1/2 dl of water.
4.) Knead lightly. Pick up the dough in a ball, wrap it in plastic film and allow to sit for 30 min in the refrigerator.
5.) Wash and grate the carrot.
6.) Cut the Roquefort into small cubes.
7.) In a salad bowl, whip the eggs with the milk. Salt and pepper. Add the carrots.
8.) Rollout the shortcut pastry dough and apply it in a tart dish.
9.) Spread the garnish of carrots, broccoli and diced-up Roquefort.
10.) Let cook for 30 minutes in a 180°C preheated oven.