Sunday, 30 December 2012

Quinoa Veggie Burger

1/2 cup of uncooked quinoa ( about 2 cups cooked) |1 tsp vegetable oil |1cup coarsely grated mushrooms |1 cup coarsely grated zucchini | 3/4 cup coarsely grated carrot | 1 shallot (or sub 1/2 cup onion) | 1 minced garlic clove | 1 egg, beaten 3 tbsp cornstarch (or sub flour) | 1/4 tsp salt | 1/8 tsp cayenne pepper

Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.
Dress your burger and enjoy!

Just taste it!

Salada de Gambas com Fruta e Requeijão

500 gr. de gambas | 1 abacate | 1 cacho de uvas brancas | 3 colheres (de sopa) de sumo de laranja | 1 iogurte natural magro | 250 gr. de requeijão | 100 gr. de maionese light | sumo de 1/2 limão | sal e pimenta

Limpre e descasque as gambas cuidadosamente. Lave-as e coloque-as num tacho com água e sal durente 5 minutos. Escorra a água e deixe-as arrefecer. 
Entretanto, numa tigela, faça um molho com a maionese, o iogurte, o sumo de laranja e um pouco de sal e pimenta. Misture muito bem com um garfo até que com uma textura homogénea e reserve. 
Corte o abacate ao meio (ao comprido), retire o caroço, descasque e corte a polpa em pequenos pedaços. Regue com sumo de limão. Lave e seque as uvas.
Misture os pedaços de abacate com as uvas, as gambas e o molho, mexendo bem. Sirva em quatro taças com pedaços de requeijão por cima. 

Just taste it

Monday, 17 December 2012

Garlic Mushroom Risotto

To serve 4 people you'll need:

10g (1/2oz) dried porcini mushrooms | 50g (2oz) butter | 1 onion, chopped |
2 cloves of garlic, crushed | 2 large flat mushrooms, sliced | 6 or 7 chestnut mushrooms, sliced | 200g (7oz) Aborio rice | 1 glass of white wine (and another for you, chef) | 1/2 pint vegetable stock | 80g (3oz) freshly grated parmesan | Splash of cream | Salt & pepper  | Parsley, chopped

You'll also need a casserole dish with a lid
Start by soaking your dried mushrooms in 1/2 a pint of boiling water, pop them to one side for about an hour, then strain with a sieve, keeping the excess liquid (if you really don't have time to do this you can skip the dried mushrooms and just add an extra half pint of veg stock later on, but you'll lose out on some of the mushroom flavour punch).

When you're ready to roll, put your oven onto preheat (180°C/350°F) with your casserole dish inside.

Meanwhile fry your butter, onions and garlic together. When the onions soften, add your fresh mushrooms. Stir them all together and cover so they sweat out all their flavours and mingle together. After about 10mins they should be ready. Add your soaked mushrooms and rice. Fry for a couple minutes before adding your wine. Once it's all absorbed, remove your dish from the oven and carefully pour your rice mixture into it. Cover with your left over mushroom stock and your vegetable stock. Add a couple pinches of salt and a good few grinds of pepper. Stir together, cover and pop into the oven.

Leave for about 15-20mins. Then remove from the oven, stir in your cheese & cream, cover and put it back in the oven for about 5-10mins.

When it's ready stir through your parsley and serve immediately with a few more parmesan shavings.

Taken from The Londoner.

Just taste it