Tarte de Requeijão com Legumes

Para a massa:

150g farinha de trigo

100g farinha integral

2 colheres de sopa de sementes de linhaça

1 colher de chá de sal

3 colheres de sopa de azeite

1 ovo L

0,5 dl vinagre de sidra

Para o recheio:

300g alho francês em rodelas

2 colheres de sopa de azeite

250g ervilhas congeladas

1 colher de chá de sal

4 a 5 pés de tomilho-limão

200g requeijão

20g sultanas douradas

30g miolo de noz

q.b. pimenta preta de moinho

100g queijo mozzarella ralado

Misture as farinhas com as sementes de linhaça e o sal, adicione o azeite, o ovo e o vinagre de sidra e amasse todos os ingredientes. Estenda a massa com o rolo untado de farinha e coloque-a numa tarteira de 24 cm de diâmetro, forrada com papel vegetal. Pique o fundo com um garfo e deixe repousar enquanto prepara o recheio. Ligue o forno a 200ºC.

Lave e escorra o alho-francês em rodelas. Leve o azeite a lume brando, num tacho, com o alho-francês e as ervilhas. Tempere com o sal e deixe cozinhar sobre lume brando até os legumes estarem macios.

Retire do lume, junte as folhas de tomilho-limão, o requeijão desfeito em pedaços, as sultanas e as nozes grosseiramente picadas. Tempere com a pimenta e misture bem. Deite na tarteira, vire os bordos da massa sobre o recheio e coloque-a na prateleira mais baixa do forno Passados 20 minutos, polvilhe com o queijo mozzarella ralado e leve de novo ao forno mais 15 a 20 minutos.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/tarte-de-requeijao-com-legumes-e-sumo-de-tomate/

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".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-leek-ricotta-and-tomato-lasagne

Creme de Courgetes

Ingredientes (10 pessoas)

Quantidade	Medida	Nome
600.00	g	Courgette
300.00	g	Batata doce
300.00	g	Cenoura
200.00	g	Cebola
300.00	g	Alho Francês
15.00	ml	Azeite
5.00	g	Sal Grosso
50.00	g	Coentros

Preparação

•Lavar e descascar todos os legumes;
•Colocar na água e deixar cozer bem;
•Temperar com sal;
•Triturar todos os ingredientes;
•Guardar um terço das courgetes;
•Cortar em cubos pequenos;
•Juntar no creme;
•Deixar cozer a courgete, desligar o lume;
•Temperar com azeite;
•Lavar e desinfectar os coentros, picar grosseiramente e colocar antes de servir.

Calculo do Preço

Custo por pessoa: EUR 0.22

Fonte e imagem: http://www.unileverfoodsolutions.pt/receitas/recipe_programm/show/2143-5758-0-R0039303.Creme_de_Courgetes.html

Easy Steamed Fish Packets

"Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 4

Ingredients

2 leeks, thinly sliced
2 red or yellow bell peppers, cored,
seeded, and thinly sliced
1 cup thinly sliced button mushrooms
1 tbsp chopped fresh parsley, or 1 tsp
dried
1 tsp chopped fresh thyme
1 pound sole fillets (or another whitefleshed
fish), cut into 4-ounce
portions
2 lemons, zested and cut in half

Directions

The protein stays moist without any added fat, and the herbs and fish lend flavor to the vegetables. Be sure to slice your vegetables thinly to ensure even cooking. We used peppers, mushrooms, and leeks here; but you can choose your favorite vegetables. Thinly sliced peppers, asparagus, carrots, celery, onions, zucchini, and green beans are all good choices. Switch up the herbs and spices, too: garlic, basil, or oregano will all work well.
The best thing about this recipe: because everything is cooked in the parchment, cleanup is a breeze!
--
1. Preheat the oven to 450° F. In a small bowl, mix together the leeks, bell pepper, and mushrooms. In another small bowl, mix together the parsley and thyme.
2. Fold four sheets of 15" x 15" parchment paper in half. Coat one half with nonstick cooking spray and place on a baking sheet, uncoated side down (if you have a griddle that fits across two burners, you can use that in place of the baking sheet). In the center of the sprayed side of each piece of parchment, place 1 fish fillet, one-quarter of the vegetables, lemon zest, and herbs. Juice 1 lemon half over each mixture. Fold over the left side of the parchment. Crimp the edges to form a packet.
3. Place the baking sheet across two burners on the stovetop and set to moderate heat. Once the liquid inside each packet starts to bubble, transfer the pan to the oven. Bake for 8 to 10 minutes, depending on the thickness of the fish. A general rule of thumb is 10 minutes per inch of thickness".

Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=695378