- Pan bagnat ( French version )
Ingredients: baguette, anchovies, bonito tuna, boiled egg, olives and extra virgin olive oil
- Pepito de ternera ( beef baguette )
Ingredients: baguette, beef fillet fried in extra virgin olive oil and garlic, add some tomato a la catalane grated on top of the bread and is a phantastic bocadillo !
3.Gremolata sauce ( Italian sauce ) to go with vegetables (from the website El Comidista).
Gremolata is a sauce or an Italian dressing that was born to refresh the Milanese ossobuco, but it can contribute a lot to vegetable dishes.
The canonical version only has minced garlic and parsley and lemon zest and juice but it admits infinite adaptations depending on the dish in which it is to be integrated, of which my favorites are such as pistachio, almond or hazelnut.
When I am going to take it with vegetables I like to add a little more extra virgin olive oil than when I do it with meat and fish, which usually already have some fat.
Now that there are just a few Italians reading this blog, you can mix it with yogurt and using it as a sauce for a broccoli and olive pasta salad that I make sometimes.
Ideal for: broccoli, cauliflower, asparagus, potatoes, grilled mushrooms, everything?
4.ARTICHOKE AND CASHEW CREAM SPREAD OR DIP RECIPE ( from Las recetas de Carolina website)
1 jar artichokes (whole or half), 150 g of raw cashews (soaked for 30 minutes in water),30 g of brewer's yeast, 2 cloves of garlic , Juice of 1 lemon,40 g chopped spring onion, ¼ teaspoon cayenne pepper, Sea salt to taste, Freshly ground black pepper
We soak the cashews for at least half an hour in water until they have softened.
We blend all the ingredients in our blender at high speed until creamy.
We refrigerate and serve cold.
5.Raw courgettes, fresh cheese, walnuts (from El Comidista website)
For 4 people: 2 medium zucchini, 150 g of feta cheese, 4 tablespoons peeled walnuts, A few sprigs of dill ,1 lemon, Extra virgin olive oil, Salt and freshly ground black pepper.
Cut the zucchini into thin slices (1 to 2 millimeters). Put them in a bowl, add 4 tablespoons of extra virgin olive oil, the juice of half a lemon, black pepper and a little salt. Stir well and leave to marinate between 15 minutes and half an hour.
Chop the walnuts and dill.
When the marinating time has passed, drain the zucchini well and put it in the source in which we are going to serve it. Transfer what is left of the dressing in the bowl to a jar (if you don't have it, to a small bowl). Add a couple more tablespoons of extra virgin olive oil, another splash of lemon juice, and a little more salt. Close the jar and shake to emulsify (if using a bowl, beat with a fork).
Pour the dressing over the zucchini. Spread the crumbled feta on top with your hands, the walnuts and finally the dill. Serve immediately.
6.Pumpkin cream and sweet potato vanilla recipe ( from Las recetas de Carolina website)
Ingredients for 4 people
2 leeks, 1 clove garlic, Extra virgin olive oil, 800 g pumpkin, 3 orange sweet potatoes (not white), Water or vegetable broth (can be replaced for water + bouillon cube), 150 ml of skimmed milk (you can also put creme fraiche), Juice of half a lemon, 1 vanilla bean.
We peel the pumpkin and the sweet potatoes. We remove the seeds from the pumpkin and cut it into very small dice, we do the same with the sweet potatoes.
We put a tablespoon of extra virgin olive oil in a large saucepan and fry the leek together with the garlic until they are transparent over very low heat.
Add the pumpkin and sweet potato and fry for about 10 minutes with the pot covered.
Add the broth (or water and stock cube) until the vegetables are covered, salt and pepper lightly.
We open the vanilla pod by making a slit along its entire length and pass a knife to remove the beans completely. We put the pod in the saucepan and bring to a boil.
Cover and cook over medium heat for about 20 minutes or until the pumpkin is well done.
Remove from the heat and remove the vanilla bean.
If we see that there is a lot of liquid left, we remove it and reserve it in case it becomes too thick later (it will always be better if it is missing a little and we are in time to add a little more later).
Add the cream and lemon juice and beat. If it is too thick, we add a little broth that we have left over. If it has been too liquid, we can boil another sweet potato or a potato and add it to the cream, beating again.
You can add a splash of chocolate milk to finish and decorate it with a few leaves of basil, mint or parsley.
7.BRÓCOLI TANDOORI FROM RESTAURANTE CRUIX
For 4 people: 450 g of broccoli florets, 25 g of chopped almonds, Extra virgin olive oil,Salt
- 200 g of sofrito base (tomato and onion)
- 100 g of cream cheese
- 1 teaspoon of lemon juice
- 1/2 teaspoon rosemary
- 1 teaspoon chopped coriander
- 1 teaspoon tandoori masala spice mix
- 1/2 teaspoon of cumin
- Salt and black pepper
- 100 g of cream cheese
- A splash of lemon juice
- 1/2 level teaspoon grated ginger
- Mix well all the ingredients of the tandoori sauce on one side and the creamy ginger on the other. Put them in two piping bags.
- Divide two-thirds of the tandoori sauce into individual casseroles or in a baking dish. Heat it for a couple of minutes in the oven at 180 degrees.
- Season the broccoli with a little salt and extra virgin olive oil, and sauté it directly over the fire over a colander and covered until slightly softened .
- Serve the broccoli over the tandoori sauce, and decorate with dots of tandoori sauce, creamy ginger, chopped almonds, a little tandoori masala spice mix and sprouts or sprouts if you like.