PAD THAI

"Stir-fried noodles and vegetables with a spicy, slightly sweet flavour.

SERVES 4

PREP10 minutes

COOK 15 minutes

Ingredients

250g dried rice noodles

2 tsp rapeseed oil

6 spring onions, chopped at angle in 1cm pieces

3 cloves garlic, crushed

3cm fresh ginger, grated

1 Thai chilli, finely sliced

1 red pepper, finely chopped

1 courgette, cut into sticks

100g frozen broad beans

100g baby pak choi, leaves separated

200g beansprouts

75g canned pineapple, drained, chopped small

1 tbsp reduced-salt, gluten-free soy sauce

juice 1 lime

15g chopped coriander

50g unsalted peanuts, roughly chopped and toasted

1 lime cut into wedges 

Method

Cook the noodles according to the packet instructions, around 3-5 minutes. Plunge them into cold water, drain and reserve.

Heat the oil in a large pan or wok. Add the spring onions and stir-fry for 3 minutes. Add the garlic, ginger and chilli and stir-fry for another 2 minutes.

Add the red pepper and courgette, stir-fry for another minute add the broad beans and pak choy. Stir-fry for 1 minute.

Add the noodles, stir-fry for 2 minutes and add the beansprouts, pineapple, soy sauce and lime juice. Stir-fry for a further 2 minutes and add the coriander.

Put into a bowl, top with the peanuts and lime wedges.

Chef's tips

For a side dish, cut half a cucumber into ribbons with a vegetable peeler and add fresh coriander leaves and a squeeze of lime.To add more protein to this dish, use soya beans in place of broad beans or add some tofu".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Pad-Thai/

Creme de Tomate

1 (150 g) cebola

1 (300 g) bolbo de funcho

1 (150 g) cenoura

2 colheres de sopa de azeite

1 kg tomate

1 (8 g) colher de sopa de sal

1 ovo S

1 l água

1 colher de sopa de cebolinho picado

Descasque a cebola e pique-a finamente, elimine os talos rijos do bolbo de funcho, reserve as folhinhas verdes e pique a parte restante. Pele a cenoura e corte-a em cubinhos pequenos.

Deite o azeite e os legumes numa panela, tape e leve a cozinhar sobre lume muito brando.

Entretanto, pele o tomate, corte-o ao meio e limpe-o de sementes. Pique o tomate em pedaços e junte-o aos restantes legumes. Salpique com cerca de 1 colher de sobremesa de sal, volte a tapar e deixe cozinhar durante cerca de 10 minutos, mexendo de vez em quando.

Ao mesmo tempo coza o ovo em água temperada com sal durante 10 minutos.

Adicione a água a ferver. Quando os legumes estiverem macios triture-os com a varinha mágica e retifique os temperos se necessário.

Descasque o ovo e pique-o finamente.

Deite a sopa nos pratos de serviço, salpique com o ovo picado e as folhinhas de funcho e o cebolinho.

Dica: Para ser mais fácil pelar o tomate, faça um corte em forma de cruz na ponta e escalde em água a ferver 1 a 2 minutos.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/creme-de-tomate/

Vegan dim sum buns

With a mushroom filling

“Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these! ”

Serves 8

Cooks In 45 minutes

Difficulty Not too tricky

Vegetables, Dinner Party, Lighter New Year, Party food

Nutrition per serving

Calories 304 15%

Fat 8.3g 12%

Saturates 3.9g 20%

Protein 7.9g 18%

Carbs 52.4g 20%

Sugars 4.8g 5%

Salt 1.3g 22%

Fibre 3.1g

Of an adult's reference intake

Ingredients

hoisin sauce, to serve

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms , such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

Method

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.



Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-dim-sum-buns/#qdYkMABLQosD5iiX.99

Dan Dan Mian Noodles

"Makes 2 Servings

Ready In: 15 minutes

INGREDIENTS:

8 ounces Chinese wheat noodles, udon noodles, or soba noodles

4 green onions, sliced

¼ cup pickled mustard greens or pickled cabbage

1 ½ teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon chili paste

1 teaspoon toasted sesame seeds

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili vinegar soy sauce, to the soft, succulent noodles.

Instructions:

1. Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.

2. Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.

3. Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.

Notes: Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.

Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.

The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles."

Fonte e imagem: http://www.forksoverknives.com/recipes/dan-dan-mian-noodles-recipe/

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".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Tarte-a-la-tomate-et-au-chevre-2036436

Grilled Shrimp With Lemony Potato Salad

Con Poulos

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html