Fasole neagr cu Chili Acest fel de mncare este unul dintre acelea pe care poi s-o lai n cuptor

i s uii de ea pn cndvrei s serveti masa. Sunt necesare trei ore la foc mic i 10 minute s prepari compoziia. Timp de pregtire: 10 minute pentru preparare + 3 ore timp de gtit Ingrediente: 2 ceti de fasole neagr umede 6 cei de usturoi mrunii 2 roii tiate 1 ceac mic de paste de tomate Chimion Sare dup gust Preparare: Se amestec toate ingredientele ntr-o oal de lut i se las la foc mediu. Cnd amesteculncepe s fiarb se reduce temperatura. Se las chili s fiarb nbuit la foc mic timp de 3 ore Se servete fierbinte peste o garnitur de orez , piure de cartofi sau pine crocant

Falafel wraps with grilled veg & salsa

Nutritional Information - Amount per serving:

Calories 602kcal Carbs 79.5g Sugar 9.9g Fat 15.5g Saturates 4.7g Protein 32.4g

Ingredients

For the falafel

1 x 400 g tin of mixed beans 1 x 400 g tin of chickpeas 1 lemon 1 tablespoon harissa 1 heaped teaspoon allspice 1 heaped tablespoon plain flour 1 bunch fresh coriander olive oil For the sides 2 mixed-colour peppers 4 spring onions 8 small wholewheat tortillas 1 tablespoon Lingham's chilli sauce 250g low-fat cottage cheese optional: pickled red cabbage For the salsa 1 big handful mixed-colour ripe tomatoes 1 fresh red chilli clove of garlic 1 lime

Method
Ingredients out Food processor (bowl blade) Large frying pan, medium heat Griddle pan, high heat START COOKING Drain the beans and chickpeas and put them into the processor Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) Blitz until smooth, scraping down the sides of the processor if needed Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred Put the tomatoes, chilli and half the coriander leaves into the processor Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like

Late summer tomato tart

This is a delicate French-style tart. I'm using filo pastry and just a small amount of filling to keep it thin and crispy, so the real heroes in the taste department are going to be the tomatoes. Using a variety of different-coloured tomatoes on top of the tart makes it look incredible. And opt for a really good artisan Cheddar, such as Montgomery's or Keen's - it'll add a lovely sharpness.

Nutritional Information - Amount per serving:

Calories 493kcal Carbs 10.5g Sugar 2.5g Fat 46.0g Saturates 24.8g Protein 8.9g

Ingredients

350 g mixe, ripe tomatoes, sliced sea salt freshly ground black pepper 2 free-range eggs 400 ml double cream 150 g mature Cheddar cheese, grated 40 g butter, melted 200 g ready-made filo pastry 1 small bunch fresh marjoram or oregano olive oil

Method
Preheat the oven to 180C/350F/gas mark 4. Place the sliced tomatoes in a colander and sprinkle them with salt and pepper. Adding salt to them will bring out their flavour and also reduce the amount of moisture that seeps into the tart. Leave the colander over a bowl or in a sink while you get on with the rest of the tart. To make the filling, beat the eggs in a bowl, then add the cream, grated cheese and a good pinch of salt and pepper. Mix together well and put to one side. Take a large tart tin (either a 10 round tin, or roughly 8 x 11 rectangular tin) and brush it with a little of the melted butter. Cover the tray with a layer of filo pastry, overlapping the sheets so there are no gaps. Brush this base layer with more of the butter and repeat 4 or 5 times until you have a sturdy base for the filling. Pour the cream mixture onto the filo base and make sure it's evenly spread over it. Lay your tomatoes on, as neatly or as scruffily as you like, then season it again. Pick the leaves from the herb sprigs and toss them in a little olive oil to lightly coat them. Sprinkle these over the tart, then place it on the bottom shelf of the hot oven for 40 to 45 minutes, until bubbling and golden. Leave to cool for a few minutes then serve with a simple, fresh salad.

Aubergine lasagne
I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.
Nutritional Information - Amount per serving:

Calories 385kcal Carbs 20.8g Sugar 1.8g Fat 25.2g Saturates 9.4g Protein 15.5g

Serves 6

Ingredients

3 aubergines 3 cloves garlic, peeled and sliced a few sprigs fresh thyme, leaves picked 1 dried red chilli, crumbled

6 tablespoons extra virgin olive oil 2x400 g organic tinned plum tomatoes 1 splash balsamic vinegar 1 bunch fresh basil, leaves picked and stalks chopped 150 g Cheddar cheese, grated 2 handfuls Parmesan cheese, grated 6-8 fresh lasagne sheets

Method
Preheat the oven to 200C/400F/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes. Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened. Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil. Place in the oven for 25 to 30 minutes until bubbling and golden.

Nan's peach clafoutis

This is really a French pudding and, though you usually see it made with cherries or other fresh fruit, I think tinned fruit works an absolute treat. This pud is a winner for me in so many ways: not only is it dead easy to whip up, pretty to look at and delicious, but you'll probably already have most of the ingredients for it in your cupboards.
Nutritional Information - Amount per serving:

Calories 190kcal Carbs 22.0g Sugar 16.7g Fat 8.6g Saturates 4.6g Protein 5.7g

Serves 6

Ingredients

3 tablespoons plain flour 1 pinch salt 5 tablespoons golden caster sugar 3 large free-range eggs, beaten

450 ml milk 1 whole nutmeg, for grating 50 g butter 400 g tinned peach halves in juice, drained good-quality vanilla ice cream, to serve

Method
Preheat your oven to 220C/425F/gas 7. In a bowl, add the flour, salt and 3 tablespoons of caster sugar to the beaten eggs. Mix well, then put aside. Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about of the nutmeg. Grease a shallow ovenproof dish with butter, put the drained peaches on the bottom then pour the egg batter over them. Dot the remaining butter on top in little knobs. Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top. Absolutely delicious!

Banoffee sundae
This pudding is delicious and, because you are making the ice cream yourself, great for dinner parties. Don't worry though, you'll see it isn't at all difficult to make. If you are really short of time, you can leave the homemade ice cream and opt for a good-quality, shop-bought vanilla ice cream instead. PS You HAVE to go for full-fat yoghurt in this recipe or you'll get loads of ice crystals and it won't taste as nice
Nutritional Information - Amount per serving:

Calories 369kcal Carbs 60.0g Sugar 55.5g Fat 12.8g Saturates 4.8g Protein 6.0g

Serves 6

Ingredients

6 medium bananas 200 g full-fat Greek yoghurt 1 good pinch ground cinnamon 2-3 tablespoons honey, depending on how ripe the bananas are

50 g raisins 3 tablespoons dark rum 50 g good-quality dark chocolate (70% cocoa solids) 50 g hazelnuts 4 tablespoons dulce de leche

Method
The night before, place a shallow dish and 6 dessert or sundae glasses in the freezer so they get nice and cold. While they're chilling, slice 4 of the 6 bananas and whiz them up in a food processor with the yoghurt, cinnamon, honey, raisins and rum until smooth. If you have time before you start blending, you can soak the raisins in the rum first to give them a chance to plump up. If not, don't worry, you can just whiz the rum up with the rest of the ingredients for some extra flavour. (If your bananas are ripe, you won't need quite as much honey. However, if they are still a little firm, you will need the full 3 tablespoons.) Place the smooth banana mixture into the chilled dish from the freezer, and pop it back into the freezer alongside the serving glasses. The ice cream will need about five hours to freeze completely and will be perfect by the next evening. On the day itself, just before you're ready to serve the sundaes, grate the chocolate and roughly chop the hazelnuts. Toast the nuts in a dry pan for a few minutes until they are golden. Heat the dulce de leche in a small saucepan until it's runny and, while it warms up, slice the remaining 2 bananas. Remove the glasses from the freezer and start with a layer of the thinly sliced banana. Top with a scoop of banana ice cream, drizzle over the runny dulce de leche and finish off with the toasted hazelnuts and grated dark chocolate. Delicious!

The best pasta salad

Nutritional Information - Amount per serving:

Calories 487kcal Carbs 44.0g Sugar 4.9g Fat 29.4g Saturates 4.0g Protein 10.0g

Serves 4

Ingredients

310 g small shell-shaped pasta 3 cloves garlic 255 g yellow cherry tomatoes 255 g red cherry tomatoes 1 handful black olives, pitted 2 tablespoons fresh chives 1 handful fresh basil cucumber 4 tablespoons white wine vinegar, or to taste 7 tablespoons extra virgin olive oil sea salt freshly ground black pepper

Method
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Italian tomato & bread salad

You'll love this juicy summer side dish.
Nutritional Information - Amount per serving:

Calories 490kcal Carbs 36.1g Sugar 12.4g Fat 31.6g Saturates 5.3g Protein 14.3g

Serves 4

Ingredients

200 g stale or part-baked ciabatta bread 600 g ripe mixed tomatoes, roughly chopped sea salt freshly ground black pepper 1 handful small capers, soaked and drained 1 red onion, peeled, halved and very finely sliced 280 g roasted peppers in olive oil, drained and roughly chopped 8 anchovy fillets in olive oil, drained, optional good-quality red wine vinegar good-quality extra virgin olive oil 1 bunch fresh basil, leaves picked

Method
Tear the ciabatta into thumb-sized pieces, then pop them on a tray in a warm place to dry out a little. Put the tomatoes into a bowl, season with salt and pepper and mix together. Add the capers, onion, peppers, bread and anchovies, if using. Mix again with your hands to really get the flavours going. Stir in 2 tablespoons of red wine vinegar and about 6 tablespoons of extra virgin olive oil. Have a taste and add more salt, pepper, vinegar or oil if you think it's needed. Tear the basil leaves over the salad, give it another good stir, and it's ready to serve. Lovely on a hot summer's day with barbecued meats or roast chicken. Tip: If you can't get hold of ciabatta, any country-style bread will do.

Summertime tagliarini
When I worked at the River Caf we used to make a similar dish to this using basil, oil, Parmesan and lemon juice. When I was in Italy last year I came across this recipe, which seems to be an older version and uses parsley instead of basil, and pine nuts to give the sauce a creaminess almost like a blond pesto. It's incredibly quick to make, a great one for the summertime, and most people love it. Everyone should make this at least once.
Nutritional Information - Amount per serving:

Calories 781kcal Carbs 42.9g Sugar 2.4g Fat 57.1g Saturates 10.9g

Protein 23.3g

Serves 4

Ingredients

75 g pine nuts juice and zest of 2 lemons

1 bunch fresh flat-leaf parsley, leaves picked, half finely chopped and half left whole 135 ml extra virgin olive oil 95 g Parmesan cheese, freshly grated, plus extra for shaving 30 g pecorino cheese, freshly grated sea salt freshly ground black pepper 320 g good-quality tagliarini or tagliatelle

Method
Smash up half of the pine nuts to a paste, then put it into a big heatproof bowl with the rest of the whole pine nuts, the lemon juice and zest, the finely chopped parsley and the extra virgin olive oil. Stir and add the Parmesan and pecorino. What you should have now is a reasonably thick sauce, which you should think of more as a dressing, so taste it and think about how the different flavours are coming through. I want you to balance the flavours so you end up with something quite zingy because, as the sauce heats up and the cheese melts, the flavour of the lemon will calm down a lot. Season with some freshly ground black pepper. Taste it and if you think you haven't got the balance right, simply add a little more oil and Parmesan. Put a large pot of salted water on to boil for your pasta. Sit the sauce bowl on top of the pan while the water's heating up this will take the chill out of the sauce and warm it through slightly. When the water starts to boil, remove the bowl and add your pasta to the water. Cook it according to the packet instructions then drain in a colander, reserving a little of the cooking water. Toss the pasta with the sauce and a little of the reserved cooking water to help loosen it up a bit. The heat from the pasta will melt the cheese, allowing all the lovely sauce to coat it. If you find the sauce is too thick then add a little more water. It's not supposed to be claggy, thick and miserable, but incredibly silky, fresh and fragrant. Have one last taste to balance the flavours, and serve with a little extra Parmesan shaved over the top and a sprinkle of parsley leaves. Eat immediately.

Stir-fried vegetables
The secret to good stir frying is not to put too much in the wok at the one time, if you do, the vegetables will sweat instead of frying. This recipe's for two people but if you're cooking for four, don't dump twice as much in, do it in two batches.
Nutritional Information - Amount per serving:

Calories 106kcal Carbs 11.2g Sugar 5.9g Fat 4.5g Saturates 0.6g Protein 3.8g

Serves 2

Ingredients

1 clove garlic, crushed 1 red chilli, thinly sliced 3 spring onions, thinly sliced 1 small red onion, thinly sliced 1 handful mangetout, shredded a few shiitake mushrooms, sliced 1 handful green cabbage, finely sliced a few water chestnuts, sliced 1 splash olive oil sea salt freshly ground black pepper 2 teaspoons soy sauce 1 teaspoon sesame oil sesame seeds, to sprinkle on top

Method
Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables and water chestnuts together. Keep the two mixes separate. Heat your wok until it's really hot. Add a splash of oil it should start to smoke then the chilli and onion mix. Stir for just 2 second before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can't, don't worry, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with salt and pepper. After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish, sprinkle over some sesame seeds and tuck in.

Roasted vegetables
Have some fun with all the veggies you have left in your garden or in fridge. Make sure your oven is super hot and you'll have a delicious dish to serve with a roast or any main dish. The recipe serves 10 so you'll have leftovers for the next day.
Nutritional Information - Amount per serving:

Calories 263kcal

Carbs 33.4g Sugar 24.9g Fat 7.5g Saturates 1.1g Protein 6.6g

Serves 10

Ingredients

2 red peppers 1 red onion 1 butternut squash 6 baby leeks 4 courgettes, different colours if possible 1 aubergine 2 tomatoes 6 cloves garlic 1 tablespoon coriander seeds sea salt freshly ground black pepper 1 small bunch fresh rosemary 1 small bunch fresh thyme olive oil

Method
To prepare your vegetables: Preheat the oven to 200C/400F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal. Jamie's top tips: If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast. Turning the vegetables as they roast helps them to cook evenly. If you're using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo just

make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again. You can also make this ahead of time and eat it cold it's just as delicious!

Simple summer spaghetti

A really simple, quick and amazingly tasty pasta dish which always hits the spot and will impress your mates. Try baking some fish fillets over the herby tomatoes... it's fantastic.
Nutritional Information - Amount per serving:

Calories 415kcal Carbs 25.2g Sugar 4.2g Fat 30.9g Saturates 4.5g Protein 6.0g

Serves 4

Ingredients

500 g mixed red and yellow cherry tomatoes, halved 150 g black olives, stoned 1 clove garlic, peeled and finely chopped 1 tablespoon red wine vinegar 1 bunch fresh lemon basil, leaves picked 1 bunch fresh marjoram, leaves picked 10 tablespoons extra virgin olive oil 400 g spaghetti or linguine sea salt freshly ground black pepper

Method
In a large bowl, scrunch the tomatoes with your hands to slightly mush them. Mix in the olives, garlic and vinegar. Tear in the basil and marjoram leaves and pour in the olive oil. Allow to sit for 10 minutes. Cook your pasta in salted boiling water according to the packet instructions until al dente. Drain and quickly toss in with the tomatoes. Call your guests around the table, then taste the juice at the bottom of the bowl and adjust the seasoning if you feel it needs it. Serve right away.

Mini tarte cu ciocolata si caramel

noiembrie 12, 2012

Se fac doi ani de cand prietenii de la Electrolux ne incita sa dam ce-i mai bun in materie de gatit. Toate evenimentele organizate de ei ne-au stimulat imaginatia, inspiratia si skill-urile in bucatarit: amintesc aici, printre altele, memorabila Cina Regala, cooking-session-ul alaturi de copii sau colaborarea cu Fundatia Principesei Margareta de a ajuta un grup de batrani si copii. Acum Electrolux ne arunca din nou manusa si ne invita sa participam la Inspiration Food Marathon. Acesta consta in gatitul a 6 retete in decursul a 3 saptamani prin care sa ne impresionam familia, prietenii si nu in ultimul rand juriul. Prima provocare poarta denumirea I Love Chocolate Party, iar preparatul cu care ma prezint sunt aceste mini tarte de nuga cu ciocolata si caramel. Intrucat castigatorii vor fi desemnati in proportie de 50% de juriu si de 50% de voturi de facebook si comentarii pe blog, va astept comentariile aici (cat mai multe!) si Like-urile pe pagina mea de Facebook.

Lista de ingrediente este lunga, dar nu trebuie sa va sperie. Trebuie sa cumparati doar cateva din ele; marea lor majoritate se gasesc in bucataria fiecaruia. Pentru invelisul de nuga: 150 g unt 200 g zahar 80 ml lapte 60 ml miere 250 g fulgi de midgale, sfaramati coaja de la jumatate de portocala (optional) 50 g ciocolata cu lapte, topita Pentru umplutura de caramel: 100 g zahar putina sare 200 g smantana pentru gatit 3 linguri unt (aprox. 15 g), la temperatura camerei

Pentru ganache-ul de ciocolata: 140 g ciocolata neagra cu min. 75 % cacao 180 ml + o lingura smantana pentru gatit 60 g unt putina sare Invelisul (formele) de nuga: Incingeti cuptorul la 180 de grade. Puneti hartie de copt intr-o tava de cuptor. Amestecati untul, zaharul, laptele si mierea intr-o craticioara mica si puneti-le la foc mediu pana cand amestecul e fierbinte si bolboroseste intens. Dati craticioara la o parte de pe foc si adaugati fulgii de migdale si coaja de portocala (daca folositi). Intindeti amestecul intr-un strat subtire si uniform si coaceti pentru aproximativ 10 minute, pana capata o culoare aurie. Scoateti tava din cuptor si cu ajutorul unui pahar potrivit decupati discuri de aproximativ 8-10 cm in diametru. Luati fiecare disc de nuga si impingeti-l intr-o forma de muffins si lasati-l sa se raceasca (daca amestecul s-a intarit prea tare si e greu de modelat, dati-l din nou la cuptor pentru 1-2 minute). Cand formele s-au racit, folositi o pensula pentru a acoperi gaurile existente cu ciocolata topita.

Umplutura de caramel: Puneti zaharul si sarea intr-o tigaie si puneti-o la foc mediu pana cand zaharul devine auriu. Amestecati cu o lingura de lemn pentru a obtine un caramel uniform. Cand caramelul e gata, adaugati usor smantana, amestecand in continuare pana cand amestecul devine fin si omogen. Luati tigaia de pe foc si incorporati untul. Lasati caramelul sa se raceasca si apoi turnati-l in formele de nuga. Dati la frigider pentru 30 de minute. Ganache-ul de ciocolata: Aduceti smantana la fierbere si turnati-o peste ciocolata si sare si amestecati pana cand ciocolata s-a topit. Incorporati apoi untul continuand sa amestecati pana obtineti o crema fina si lucioasa. Scoateti formele din frigider si turnati ganache-ul deasupra.

Decorati cu putina sare si serviti.

Pofta buna si nu uitati sa dati cu subsemnatul in sectiunea de comments de dedesubt. Multumesc!