Adorável harissa de rosas e tomate

Ter um frasco deste no seu frigorífico é brilhante. Minha maneira favorita de comer é com peixes oleosos, como cavala ou sardinha. As pétalas de rosas são delicadas e perfumadas, e equilibram bem o calor do piri-piri. Você pode muito bem comer qualquer jardim de rosas, apenas certifique-se que não foram pulverizadas com pesticidas. Se você pode encontrar algumas rosas, com aroma, você vai notar a sua fragrância surgirá através da harissa.

Informação Nutricional - por dose:
  • Calorias 73kcal
  • Hidratos de carbono 8.5g
  • Açúcar 8.0g
  • Gordura 3.7g
  • Gorduras saturadas 0.5g
  •   Proteínas0.9g

Serve 10

Ingredientes

  • 350 g tomates maduros, cortados ao meio
  • 200 g de piri-piri fresco
  • 4 dentes de alho, descascados
  • azeite
  • sal
  • pimenta preta recentemente moída
  • 2 colheres (sopa) de sementes de cuminhos
  • 1 colher (chá) de sementes de coentros
  • 1 colher (chá) de colorau
  • 1 mão-cheia de pétalas de rosa, lavadas
  • 3 colheres (sopa) de água de rosas
  • 2 colheres (sopa)de açúcar
  • 1 pitada de vinagre tinto
  • 1 colheres (sopa) de azeite extra-virgem

Preparação

Embora você poderia cortar tudo isso à mão, vai levar um tempo, sugiro usar um processador de alimentos. No entanto, se você pode fazer com as mãos, desde que use um par de luvas de borracha para proteger você do piri-piri que, como seus sucos, pode irritar a pele.

Pré-aqueça o forno a 150 ° C. Espalhe os tomates (virados para cima), piri-piris e dentes de alho numa grande assadeira, regue com azeite e tempere. Coloque no forno e asse por 1 hora, dando a bandeja uma sacudidela algumas vezes durante o cozimento.

Depois de uma hora, retire o tabuleiro do forno e deixe esfriar. Uma vez que os piri-piris estão frios o suficiente para lhes tocar, coloque umas luvas de borracha, retire os talos e retire as sementes. Você pode fazer isso com água corrente, pois ajuda com a lavagem das sementes. Descasque os dentes de alho e coloque no processador de alimentos com o piri-piri. Pulse até picado, em seguida, adicione o cominho, coentro e colorau, tempere bem com sal e pimenta e pulse novamente.

Em seguida, adicione os tomates, pétalas de rosas, água de rosas e açúcar, e pulse até obter uma pasta robusta, com lindas manchas de tomate e pétalas de rosa.

Transfira a massa para uma tigela e misture um pouco de vinagre de vinho tinto e azeite extra-virgem. Você deve ter uma bela pasta avermelhada. Prove - você quer um bom equilíbrio entre o calor do piri-piri, o colorau, a nitidez do vinagre e as pétalas de rosas perfumadas. Tempere de novo e adicione outro toque de vinagre, se necessário. Quando estiver satisfeito com o gosto coloque, com uma colher, num frasco esterilizado e mantenha na geladeira até um mês

'Full of veg' tomato sauce

"This is a great sauce to have up your sleeve. When it's made properly it will have a lovely, sweet flavour just like tomatoes. After your children get used to eating it, you can whiz the vegetables up a bit less each time until, eventually, you won't have to whiz it at all. This recipe makes quite a big batch. I tend to make loads at one time, let it cool completely, then bag it up and freeze it.
Nutritional Information - Amount per serving:
  • Calories 193kcal
  • Carbs 25.6g
  • Sugar 19.7g
  • Fat 5.3g
  • Saturates 0.8g
  • Protein 6.5g

Serves 6

Ingredients

  • olive oil
  • 2 small onions, peeled and chopped
  • 1 small leek, chopped and washed
  • 2 sticks celery, trimmed and chopped
  • 2 red peppers, chopped
  • 2 courgettes, grated
  • 2 carrots, grated
  • 1 large pinch dried oregano
  • 2 bay leaves
  • 4 x 400 g tinned plum tomatoes
  • 1 small butternut squash, peeled and seeds removed, grated
  • sea salt
  • freshly ground black pepper

Method

Heat a large saucepan (big enough to hold all the ingredients) over a medium heat. Pour in a good lug of oil then add the onions, leek, celery, peppers, courgettes, carrots and herbs. Cook the whole lot slowly for about 20 minutes with the lid on, until all the vegetables are nice and soft but without any colour at all.

Add the tomatoes, squash, 500ml (17½fl oz) of water and a pinch of salt and pepper to the vegetables. Bring to the boil and simmer gently for about 30 minutes until the squash is soft.

Fish out the bay leaves and allow the sauce to cool slightly before blitzing with a hand-held blender until nice and smooth. Have a taste and season with a little more salt and pepper if needed".

Bruschetta with tomato & basil

"A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.
Nutritional Information - Amount per serving:
  • Calories 189kcal
  • Carbs 18.4g
  • Sugar 1.9g
  • Fat 10.8g
  • Saturates 1.6g
  • Protein 3.7g

Serves 6

Ingredients

  • 2 handfuls nice mixed ripe tomatoes
  • 1 small bunch fresh basil, leaves picked
  • sea salt
  • freshly ground black pepper
  • olive oil
  • good-quality white wine or herb vinegar

Method

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty".

Salada de Courgetes de Michela Chiappa

PFotografia: Jamie Oliver Ltd
Serve 4-6

Ingredientes

  • 4 courgetes
  • 1–2 piri-piris frescos
  • 1 limão
  • azeite
  • ½ colher (chá) de mostarda em pó
  • sal
  • algumas folhas de manjericão

Preparação

Usando um descascador, corte as courgetes longitudinalmente em tiras longas e finas. Em seguida, pique finamente o piri-piri e adicione com as courgetes numa tigela.

Num pequeno jarro, coloque o sumo de limão e cubra com o dobro da quantidade de azeite extra virgem. Adicione a mostarda em pó e uma pitada de sal, misture bem e despeje sobre a salada. Envolva os ingredientes, em seguida, espalhe as folhas de manjericão e sirva imediatamente.


Informação Nutricional - por dose:

  • Calorias 165kcal
  • Hidratos de carbono 3.8g
  • Açúcares 3.6g
  • Gordura 14.5g
  • Gordura saturada 2.2g
  • Proteínas 3.7g


Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/michela-chiappa-s-zucchini-salad

Potatoes, mozzarella, rosemary, thyme & tomato pizza topping

"Makes enough for 1 pizza

Ingredients

  • 6 tablespoons tomato sauce
  • 4 new potatoes, cooked
  • 1 small handful fresh rosemary leaves
  • 1 teaspoon thyme tips
  • extra virgin olive oil
  • lemon juice
  • salt
  • freshly ground black pepper
  • 50 g mozzarella

Method

Recipe for pizza dough and tomato sauce can be found here.

Smear the tomato sauce evenly over the pizza base. Slice the potatoes into 0.5cm/¼ inch thick slices and toss in a bowl with the rosemary, thyme, a good lug of olive oil, a small squeeze of lemon juice and a pinch of salt and pepper. Scatter them over the pizza base and put small torn-up pieces of mozzarella into the gaps. Cook until crisp and golden.

  • Calories 544kcal
  • Carbs 38.0g
  • Sugar 6.5g
  • Fat 35.8g
  • Saturates 11.6g
  • Protein 15.1g".


Fonte e imagem: http://www.jamieoliver.com/recipes/bread-recipes/potatoes-mozzarella-rosemary-thyme-and-tomato-pizza-topping

A beautiful sorrel risotto with crumbled goat's cheese


"The sorrel is flash-cooked here, then stirred though right at the end of cooking. This gives the risotto a vibrant green colour and a really fresh taste. I think goat's cheese adds a beautiful creaminess, so I've roasted some here. Crumble it over the risotto when you serve it – it balances the flavours beautifully.
Nutritional Information - Amount per serving:
  • Calories 525kcal
  • Carbs 72.3g
  • Sugar 6.3g
  • Fat 13.7g
  • Saturates 6.6g
  • Protein 17.8g
Serves 8

Ingredients

  • 2 litres organic vegetable or chicken stock
  • olive oil
  • 1 large onion, peeled and finely chopped
  • 3 sticks celery, trimmed and finely chopped
  • 600 g risotto rice
  • 250 ml vermouth or dry white wine
  • 1 goat's cheese, approximately 100g
  • 1 teaspoon fennel seeds
  • 1 dried red chilli
  • 2 tablespoons butter
  • 1 clove garlic, peeled and chopped
  • 1 whole nutmeg
  • 300 g sorrel, washed and dried
  • sea salt
  • freshly ground black pepper
  • 1-2 handfuls Parmesan cheese, freshly grated, plus extra for serving
  • ½ lemon
  • extra virgin olive oil

Method

Preheat the oven to 200ºC/400ºF/gas 6. Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.

Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.

Meanwhile, pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.

Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat's cheese from the oven.

Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat's cheese on the side for everyone to crumble over the top".

Aubergine lasagne

Fotografia: David Loftus
"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 200°C/400ºF/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".

'Abundance' tomato soup with basil oil

Fotografia: David Loftus
"If your tomato plants are groaning under the weight of all their ripe fruit, or even if you've just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you'll end up with a wonderfully sweet soup no matter what type of tomatoes you've used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
Nutritional Information - Amount per serving:
  • Calories 374kcal
  • Carbs 10.8g
  • Sugar 10.4g
  • Fat 34.7g
  • Saturates 5.1g
  • Protein 2.6g

Ingredients

  • For the basil oil

  • large bunch fresh basil, leaves picked, stalks finely chopped
  • sea salt
  • 200 ml extra virgin olive oil
  • For the soup

  • olive oil
  • 2 cloves garlic, peeled and sliced
  • 2 kg mixed tomatoes, very ripe
  • good-quality red wine vinegar

Method

To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Add the basil stalks to the pan with the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.

Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that's to your liking.

Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/-abundance-tomato-soup-with-basil-oil

Sweet leek, ricotta & tomato lasagne

Fotografia: Andrew Burton
"You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.
 
Nutritional Information - Amount per serving:
  • Calories 371kcal
  • Carbs 31.1g
  • Sugar 7.5g
  • Fat 16.6g
  • Saturates 9.8g
  • Protein 20.6g

Serves 6

Ingredients

  • olive oil
  • 4 leeks, thinly sliced
  • 2 red onions, thinly sliced
  • 250 g spinach, washed and chopped
  • 350 g good-quality ricotta
  • 1 litre base tomato sauce
  • 1 packet lasagne sheets, wholewheat if you can find them
  • 125 g mozzarella ball
  • 75 g fresh Parmesan, grated
  • sea salt
  • freshly ground black pepper

Method

Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.

Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.

Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.

Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top".

Korma vegetariana, Pilau simulado de couve-flor

Fotografia: David Loftus
"Eu sempre fico muito animado quando eu posso criar enormes, deliciosos sabores em caris sem o uso de qualquer tipo de carne, e, além de ser bom para você, é bom para a sua carteira também. Para misturar um pouco as coisas, em vez de usar o arroz eu cozinho couve-flor de tal maneira que parece, sabe e age como o arroz - é realmente delicioso. Tente esta receita saborosa e eu prometo, até mesmo seus mais carnívoros de todos os companheiros será feliz.

Informação Nutritional - por dose:
  • Calorias 334kcal
  • Hidratos de carbono  48.7g
  • Açúcar 13.6g
  • Gordura 7.9g
  • Gorduras saturadas 1.1g
  • Proteínas 13.6g

Serves 4

Ingredientes

  • 1 colher (sopa) de amêndoas laminadas
  • 2 batatas doces grandes
  • azeite
  • 1 cebola roxa 
  • 2 dentes de alho
  • 1 pedaço de gengibre com o tamanho de um polegar
  • meio molho de coentros (15g)
  • 1/2-1 piri-piri fresco (opcional)
  • 1 mão cheia de folhas de caril
  • 1 colher (sopa) de pasta de caril tipo korma
  • 400 g de grão-de-bico
  • 1 couve-flor grande
  • 1/2-1 limão
  • 50 g queijo feta, (opcional)
  • 4 colheres (sopa) de iogurte natural magro (sem açúcar)

Preparação

Comece por torrar as amêndoas numa grande panela até ficarem levemente douradas, reserve. Esfregue as batatas doces até estarem limpas, em seguida, descasque e corte em pedaços de 4 centímetros e coloque-as na panela em fogo médio com um fio de azeite. Frite por cerca de 5 minutos, ou até dourar, enquanto você descascar a cebola, alho e gengibre, em seguida, finamente cortá-los com os talos de coentro e piri-piri (se estiver usando). Adicione as folhas de caril na panela e mexa por 1 minuto, em seguida, adicione todos os vegetais cortados com a pasta de caril e cozinhe por mais 5 a 1 0 minutos, ou até a cebola ter amolecido, mexendo ocasionalmente. Adicione o grão de bico com 600ml de água a ferver, trazer tudo à fervura. Reduza para ferver e cozinhe por cerca de 30 minutos, ou até engrossar.

Enquanto isso, lave a couve-flor, corte finamente o caule e adicione ao caril para cozer. Corte as florzinhas em pedaços do mesmo tamanho, até que esteja da mesma textura e tamanho como o arroz. Espalhe num prato para microondas e cubra.
Um pouco antes de servir, coza ao vapor ou no microondas, em potência alta durante 7 minutos, até estar cozida.

Adicionar o sumo de limão no caril, em seguida desintegre o queijo feta (se estiver usando). Espalhe o iogurte sobre o caril e mexa (ou sirva à parte), em seguida, polvilhe com as folhas de coentro e as amêndoas torradas. Espalhe a couve-flor para uma bela travessa e sirva-se
".

Gorgeous Greek salad

Fotografia: David Loftus
"Nutritional Information - Amount per serving:
  • Calories 220kcal
  • Carbs 9.8g
  • Sugar 8.2g
  • Fat 14.5g
  • Saturates 7.5g
  • Protein 10.1g


Serves 4-6

Ingredients

  • 1 cucumber
  • 4 tomatoes, on the vine
  • 1 green pepper
  • 6 black olives (stone in)
  • 1 red onion, peeled
  • extra virgin olive oil
  • freshly ground black pepper
  • red wine vinegar
  • 1 lemon
  • 200 g feta cheese
  • 1 few sprigs of flowering oregano
  • 1 small bunch of fresh mint

Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper and a splash of red wine vinegar.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/gorgeous-greek-salad

Vegetarian chilli

Fotografia: David Loftus
"This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike.
Nutritional Information - Amount per serving:
  • Calories 306kcal
  • Carbs 39.8g
  • Sugar 13.9g
  • Fat 9.1g
  • Saturates 1.3g
  • Protein 10.7g

Serves 4-6

Ingredients

  • 2 medium-sized sweet potatoes, approximately 500g
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
  • 1 heaped teaspoon ground cumin, plus extra for sprinkling
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch fresh coriander
  • 1 red chilli
  • 1 green chilli
  • 2 cloves garlic
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
  • 2 x 400 g tinned chopped tomatoes

Method

Preheat the oven to 200°C/400°F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.

Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.

Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.

Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas".

Massa peperonata

Fotografia: David Loftus
"Este é um grande prato de massa com rigatoni, o que é bastante robusto, um bom almoço. O mascarpone ou crème fraîche é uma adição encantadora, mas pode deixá-lo fora se preferir. Ele lhe dará um molho maravilhoso, mas experimente primeiro fazer a receita sem os laticíneos.


 
Informação Nutritional - por dose:

  • Calorias 604kcal
  • Hidratos de carbono 92.0g
  • Açúcar 16.4 g
  • Gordura 14.0g
  • Gorduras saturadas 4.2g
  • Proteínas 23.4g

Ingredientes

  •  2 pimentos vermelhos, sem sementes e cortados em tiras
  • 2 pimentos amarelos, sem sementes e cortados em tiras
  • azeite
  • sal grosso
  • pimenta preta moída
  • 2 cebolas roxas, descascadas e finamente cortadas
  • 2 dentes de alho, descascados e picados
  • 2 mãos-cheias de salsa, folhas picadas e caules reservados
  • 2 colheres (sopa) de vinagre, vermelho ou balsâmico
  • 2 mãos-cheias de Queijo Parmesão, ralado
  • colheres (sopa) de queijo mascarpone ou crème fraîche, opcional
  • 500 g de massa rigatoni, penne ou esparguete

Preparação

Coloque todos os pimentos numa frigideira grande em lume médio com um pouco de azeite e uma pitada de sal e pimenta. Coloque uma tampa, e deixe cozinhar lentamente por 15 minutos até ficarem macios. Os pimentos deverão cozinhar lentamente, para realçar o sabor. Adicione a cebola e cozinhe por mais 20 minutos. Em seguida, adicione o alho e os talos de salsa picados, misture bem. Cozinhe cerca de 3 minutos. Prove e, se necessário, tempere com um pouco mais de sal e pimenta. Adicione o vinagre - com cuidado porque pode respingar. Em seguida, adicione um punhado de parmesão ralado e o mascarpone ou crème fraîche, se usar, e baixe o fogo para o mínimo, deixando em lume brando enquanto cozinha o macarrão.

Enquanto isso, coloque uma panela grande de água salgada para ferver. Adicione a massa na água a ferver e cozinhe de acordo com as instruções da embalagem. Quando cozida, escorra a massa num coador, reservando um pouco da água do cozimento. Coloque os pimentos, massa e folhas de salsa numa tigela grande aquecida. Misture, em seguida adicione um pouco da água de cozimento de massas e tempere com azeite extra-virgem. Sirva imediatamente polvilhado com o restante do queijo Parmesão
".

Tarte à la tomate et au chèvre

  • "Personnes : 6
  • Niveau : Trés facile
  • Préparation: 75 mn
  • Cuisson: 1 mn
  • Prix : Bon marché

Ingrédients:

  • 4 tomates
  • Sel, poivre
  • 1 pâte feuilletée
  • 100 g de Emmental râpé
  • Quelques pluches de thym
  • 3 c à soupe d'huile d'olive
  • 1 buchette de chèvre
  • 1 c à soupe de moutarde
  • Un petit bouquet de ciboulette

Préparation :

Préchauffer le four th 6 (180°C)
Couper avec un ciseau (ciseler) la ciboulette.
Couper en rondelles le fromage de chèvre.
Réserver sur le plan de travail.
Posons la pâte feuilletée dans le moule...
Disposer dans le plat à tarte le papier sulfurisé ou beurrer largement. Marquer les bords de la pâte dans le moule. Couper le papier sulfurisé qui dépasse.
Piquer la pâte avec une fourchette, pour éviter de "gonfler".Couper la pâte qui dépasse tout autour du moule.
A l'aide d'un pinceau badigeonner le fond de tarte de moutarde.
Préparer les tomates. Sectionner les tomates en deux. Couper en demi-tranches ou en rondelles.
Ranger régulièrement les tranches de tomates. Saler et poivrer. Parsemer de ciboulette et de pluches de thym. Saupoudrer de la moitié du gruyère râpé.
Arroser la tarte avec l'huile d'olive, saupoudrer du reste de fromage râpé. Enfourner thermostat 6 au centre du four pendant 1 heure".

Tarte fina de queijo de cabra e tomate

Fotografia: Jean-Claude Amiel
  • Pessoas : 8
  • Nível: Fácil
  • Preparação: 10 min
  • Cozedura: 30 min
  • Preço : Baixo

Ingredientes:

  •  1 embalagem de massa folhada;
  • 6 tomates;
  • 4 échalotes ( ou cebolas roxas pequenas)
  • 125g de queijo Chévre (de cabra)
  • Azeite;
  • Queijo ralado

Preparação:

  • Aqueça o forno a 200ºC.
  • Salteie as chalotas, picadas, num fio de azeite.
  • Tenda a massa, coloque-a sobre papel manteiga, num tabuleiro.
  •  Esfarele o queijo de cabra por cima. 
  • Corte os tomates em fatias muito finas, coloque na massa, sobrepondo-os o mínimo possível e espalhe as chalotas no topo.
  • Polvilhe com queijo ralado.
    Asse 30 a 35 minutos.


Panna cotta au citron vert sans sucre ni gélatine de Christophe Michalak

Fotografia: Grégoire Kalt
  • "Personnes : 6
  • Niveau : Trés facile
  • Préparation: 5 mn
  • Cuisson: 5 mn
  • Prix : Bon marché

Ingrédients:

  • 50 cl de crème liquide
  • 2 citrons verts
  • 30 g de fructose (au rayon diététique)
  • 1 fruits rouges

Préparation :

Faites bouillir 50 cl de crème liquide, ajoutez le zeste de 2 citrons verts en lanières, 30 g de fructose et laissez infuser 30 mn.
Filtrez puis ajoutez 40 g de jus de citron vert frais.
Coulez la préparation dans six verres et réservez une nuit au réfrigérateur.
Servez le lendemain garni de fruits rouges.

Stylisme Sergio Da Silva".

Empanadas de atum

Fotografia: Edouard Sicot
  • Pessoas : 4
  • Nível : Fácil
  • Preparação: 30 min
  • Cozedura: 40 min
  • Preço: Baixo

Ingredientes:

  • (para 16 unidades)
  • 1 cebola
  • 1 lata de atum (160 g)
  • 400 g de tomate pelado (em lata ou fresco)
  • 2 dentes de alho picados
  • 2 ovos cozidos
  • massa quebrada

Preparação:

  •  Pique finamente a cebola, refogue com o azeite da lata de atum.
  • Adicione o tomate picado e os dentes de alho picados.
  • Refogue em lume brando, cerca de 20 min, até reduzir o líquido.
  • Deixe arrefecer antes de adicionar o atum. Misture o atum ao refogado.
  •  Descasque os ovos cozidos e corte cada um em oito.
  • Corte a massa tendida em rodelas de 10 cm de diâmetro.
  • Coloque uma colher (de sobremesa) da mistura e uma parte de ovo cozido. Dobre a massa ao meio e feche o bordo.
  • Coloque as empanadas num tabuleiro forrado com papel manteiga.
  • Asse em forno a 180.ºC, cerca de 20 a 25 min, até a massa estar cozida.