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

Fonte: http://www.jamieoliver.com/recipes/vegetables-recipes/lovely-tomato-and-rose-petal-harissa

Imagem: http://www.racheldemuth.co.uk/blog/haloumi-kebabs/

'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".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/-full-of-veg-tomato-sauce

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".

Fonte e imagem: http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil

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".

Fonte e imagem: http://www.jamieoliver.com/recipes/rice-recipes/a-beautiful-sorrel-risotto-with-crumbled-goat-s-cheese

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".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne