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/

The best baked pumpkin

Stuffed with nutty, fruity rice

“Oven-baked pumpkin is beautiful with spices, like in this really impressive veggie dish ”

Serves 4

Cooks In1H 30M

Difficulty Not too tricky

Vegetables, Halloween/Bonfire Night, Gluten-free, Vegetarian

Nutrition per serving

Calories 587 29%

Fat 48.3g 69%

Saturates 7.4g 37%

Protein 5.9g 13%

Carbs 32.3g 12%

Sugars 17.9g 20%

Salt 0.93g 16%

Fibre 4.9g

Of an adult's reference intake

Ingredients

1 pumpkin, about 1kg

2 cloves garlic, peeled

olive oil

1 red onion , peeled and finely chopped

1 small handful black olives, stoned and chopped

2 sprigs of fresh rosemary, leaves finely chopped

1 dried chilli

sea salt

freshly ground black pepper

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

50 g basmati rice , washed and drained

75 g dried cranberries

50 g shelled pistachio nuts

1 tangerine , zest of

200 ml organic vegetable stock

Method

Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.

Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.

Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.

Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).

Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-baked-pumpkin/#1Reu495qWqfjEQjf.99

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

Mexican breakfast

Chilli tomato stew, eggs and cheese wrapped in tortillas.

“The Mexican name for this dish is ‘huevos rancheros’ and not only is it a breakfast for champions, it’s also the ultimate hangover cure. ”

Serves 6

Cooks In40 minutes

Difficulty Super easy

Eggs, Father's day, Vegetarian, Gluten-free

Nutrition per serving

Calories 218 11%

Fat 11.1g 16%

Saturates 2.2g 11%

Protein 10.1g 22%

Carbs 19.5g 8%

Sugars 7.7g 9%

Salt 0.6g 10%

Fibre 1g

Of an adult's reference intake

Ingredients

olive oil

1 onion , peeled and finely sliced

2 cloves of garlic , peeled and finely sliced

2 red peppers , deseeded and finely sliced

2 fresh red or orange chillies , deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes , sliced

6 large eggs , preferably free-range or organic

6 tortillas

Cheddar cheese to serve

Method

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/#sysicvk6pdKgvhIr.99

Veggie chilli with crunchy tortilla & avocado salad

Brilliantly speedy and spicy

“This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to rustle up ”

Serves 4

Cooks In15 minutes

Difficulty: Super easy

Vegetables, Vegetarian, Gluten-free, Mexican

Nutrition per serving

Calories 749 37%

Fat 25.2g 36%

Saturates 4.8g 24%

Protein 29.1g 65%

Carbs 96.1g 37%

Sugars 16.7g 19%

Of an adult's reference intake

Ingredients

For the chilli and rice

1 dried smoked chipotle or ancho chilli

½ fresh red chilli

1 red onion

1 teaspoon sweet smoked paprika

½ teaspoon cumin seeds

1-2 garlic cloves

1 big bunch fresh coriander

olive oil

2 mixed-colour peppers

1 x 400 g tin of chickpeas

1 x 400 g tin of black beans

700 g passata

1x 250 g pack of cooked mixed long grain & wild rice

For the salad

4 small corn tortilla wraps

2 ripe avocados

3 heaped tablespoons fat-free natural yoghurt , plus extra to serve

2 limes

1 romaine lettuce

½ cucumber

1 fresh red chilli

1 handful ripe cherry tomatoes

Method

Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender

START COOKING

Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp

Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top

Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-chilli-with-crunchy-tortilla-avocado-salad/#utt8JtIgOdo2ZHVb.99

Spiced aubergine dip

Makes 600 g

Cooks In1H 35M plus cooling

Difficulty Not too tricky

Vegetables, Picnic, Party food, Dairy-free

Nutrition per serving

Calories 49 2%

Fat 2.1g 3%

Saturates 0.3g 2%

Protein 1.7g 4%

Carbs 6.5g 3%

Sugars 4.7g 5%

Salt 0.03g 1%

Fibre 2.4g

-

Of an adult's reference intake

Ingredients

2 large  aubergines

2 onions

4 cloves of garlic

1-2 green chillies

4 cm piece of ginger

4 ripe tomatoes

1 bunch of fresh coriander

1 tablespoon vegetable oil

2 tablespoons curry powder

oven-baked corn tortillas

Method

Preheat the oven to 220ºC/gas 7.

Prick the aubergines all over with a fork, then place on a roasting tray. Roast for 50 minutes to 1 hour, or until the skin blackens and chars and the flesh can be easily pierced with a spoon. Allow to cool to room temperature.

Cut the cooled aubergines in half, scoop the flesh into a food processor and pulse until smooth. Set aside.

Peel and finely chop the onion and garlic, trim and finely slice the chillies, and peel and finely grate the ginger (you should end up with roughly 2 teaspoons). Roughly chop 3 of the tomatoes and slice the remaining, then pick and finely chop the coriander leaves.

Heat the oil in a large frying pan. Add the onion and sauté for 5 to 6 minutes, or until softened.

Add the garlic, ginger and chilli, then stir-fry for 1 to 2 minutes. Stir in the tomatoes and curry powder and cook for a further 12 to 15 minutes, or until softened.

Next, add the reserved aubergine and cook, for 3 to 4 minutes, stirring regularly. Stir in the coriander, then remove from the heat.

Garnish with the extra tomato slices, and serve with the oven-baked corn tortillas.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/spiced-aubergine-dip/#Cd4DLzUEGXAXqbUA.99

Chickpea Avocado Salad

Keepin' it Kind

"Makes 5 Cups

Ready In: 15 minutes

INGREDIENTS:

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed

1 small red onion, peeled and diced small

2 cloves garlic, peeled and minced

Zest of 1 lime and juice of 4 limes

1 jalapeño pepper, minced (for less heat, remove the seeds)

1⁄2 cup chopped cilantro

Sea salt to taste

1 avocado, coarsely chopped

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

From Forks Over Knives - The Cookbook

Instructions: 1. Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving."

Fonte e imagem: http://www.forksoverknives.com/recipes/chickpea-avocado-salad-2/

O meu molho de tomate

Ingredientes:

• 3 colheres de sopa de azeite;
• 2 cebolas médias, picadas;
• 2 folhas de louro;
• 1 pimento vermelho, cortado em pedaços pequenos;
• 1 piri-piri (gindungo) fresco ou seco;
• 1 litro de concentrado de tomate ou 1 kg de tomate pelado ou 1 kg de tomate fresco, depois de pelado; e,
• 200 ml de água quente.

Modo de fazer:

1. Num tacho grande, colocar todos os ingredientes, excepto os dois últimos;
2. Refogar em lume médio a brando, até a cebola estar cozinhada, mas sem deixar lourar;
3. Acrescentar o concentrado de tomate ou tomate pelado ou tomate fresco e a água;
4. Cozer em lume brando, cerca de uma hora. Retirar o louro e triturar, com a varinha mágica ou outra máquina, todos os ingredientes, repor o louro e deixar cozer mais 15 minutos.

Dicas:

• Congelar o molho de tomate em recipientes de 200 ml, para usar em receitas várias;
• Podem usar tomate pelado, ou tomate muito maduro depois de retirar a pele e as sementes.

Retirar a pele do tomate:

1. Aquecer água até ferver;
2. Lavar o tomate e fazer um corte muito superficial, em cruz, no topo do tomate (oposto ao pé do tomate):
3. Colocar o tomate numa tijela e verter a água a ferver sobre ele;
4. Retirar passados 10 segundos, descascar com auxílio de um garfo e faca. A pele deverá sair facilmente, se não basta voltar a submergir o tomate na água quente e esperar mais alguns segundos.

7 Cancer-Fighting Culinary Spices and Herbs

By Christina T. Loguidice, Maurie Markman, MD, and Carolyn Lammersfeld from Cancer Nutrition and Recipes For Dummies

"Spices and herbs have long been used for medicinal purposes, such as fighting indigestion and other digestive problems. Although science is uncertain about the direct benefits of consuming certain spices and herbs with regard to protecting against and fighting cancer and its side effects, their indirect beneficial effects may be more easily recognized.
One such effect is their unique flavor profile, which ranges from strong to mild, with only small amounts needed to create a whole new taste sensation. When cancer-related loss of appetite and taste changes occur, which can lead to undesirable weight loss, adding herbs and spices to your cooking may help stimulate your taste buds and reinvigorate your appetite.

Ginger Ginger has long been used in folk medicine to treat everything from colds to constipation. Ginger can be used fresh, in powdered form (ginger spice), or candied. Although the flavor between fresh and ground ginger is significantly different, they can be substituted for one another in many recipes. In general, you can replace 1/8 teaspoon of ground ginger with 1 tablespoon of fresh grated ginger, and vice versa. Consuming ginger and ginger products, in addition to taking any anti-nausea medications as prescribed, may provide some comfort for a queasy stomach during cancer treatment.	Rosemary Rosemary is a hearty, woody Mediterranean herb that has needlelike leaves and is a good source of antioxidants. Because of its origin, rosemary is commonly used in Mediterranean cooking and you’ll often see it included as a primary ingredient in Italian seasonings. You can use it to add flavor to soups, tomato-based sauces, bread, and high-protein foods like poultry, beef, and lamb. Rosemary may help with detoxification; taste changes; indigestion, flatulence, and other digestive problems; and loss of appetite. Try drinking up to 3 cups of rosemary leaf tea daily for help with these problems.	Turmeric Turmeric is an herb in the ginger family; it's the ingredient that makes many curries yellow and gives it its distinctive flavor. Curcumin appears to be the active compound in turmeric. This compound has demonstrated antioxidant and anti-inflammatory properties, potentially protecting against cancer development. Turmeric extract supplements are currently being studied to see if they have a role in preventing and treating some cancers, including colon, prostate, breast, and skin cancers. Although results appear promising, they have largely been observed in laboratory and animal studies, so it’s unclear whether these results will ultimately translate to humans.
Chile peppers Chile peppers contain capsaicin, a compound that can relieve pain. When capsaicin is applied topically to the skin, it causes the release of a chemical called substance P. Upon continued use, the amount of substance P eventually produced in that area decreases, reducing pain in the area. But this doesn’t mean you should go rubbing chile peppers where you have pain. Chile peppers need to be handled very carefully, because they can cause burns if they come in contact with the skin. Therefore, if you have pain and want to harness the power of chile peppers, ask your oncologist or physician about prescribing a capsaicin cream. It has shown pretty good results with regard to treating neuropathic pain (sharp, shocking pain that follows the path of a nerve) after surgery for cancer. Another benefit of chile peppers is that they may help with indigestion. Seems counterintuitive, right? But some studies have shown that ingesting small amounts of cayenne may reduce indigestion.	Garlic Garlic belongs to the Allium class of bulb-shaped plants, which also includes chives, leeks, onions, shallots, and scallions. Garlic has a high sulfur content and is also a good source of arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health. Garlic’s active compound, called allicin, gives it its characteristic odor and is produced when garlic bulbs are chopped, crushed, or otherwise damaged. Several studies suggest that increased garlic intake reduces the risk of cancers of the stomach, colon, esophagus, pancreas, and breast. It appears that garlic may protect against cancer through numerous mechanisms, including by inhibiting bacterial infections and the formation of cancer-causing substances, promoting DNA repair, and inducing cell death. Garlic supports detoxification and may also support the immune system and help reduce blood pressure.	Peppermint Peppermint is a natural hybrid cross between water mint and spearmint. It has been used for thousands of years as a digestive aid to relieve gas, indigestion, cramps, and diarrhea. It may also help with symptoms of irritable bowel syndrome and food poisoning. Peppermint appears to calm the muscles of the stomach and improve the flow of bile, enabling food to pass through the stomach more quickly. If your cancer or treatment is causing an upset stomach, try drinking a cup of peppermint tea. Many commercial varieties are on the market, or you can make your own by boiling dried peppermint leaves in water or adding fresh leaves to boiled water and letting them steep for a few minutes until the tea reaches the desired strength. Peppermint can also soothe a sore throat. For this reason, it is also sometimes used to relieve the painful mouth sores that can occur from chemotherapy and radiation, or is a key ingredient in treatments for this condition.
Chamomile Chamomile is thought to have medicinal benefits and has been used throughout history to treat a variety of conditions. Chamomile may help with sleep issues; if sleep is a problem for you, try drinking a strong chamomile tea shortly before bedtime. Chamomile mouthwash has also been studied for preventing and treating mouth sores from chemotherapy and radiation therapy. Although the results are mixed, there is no harm in giving it a try, provided your oncologist is not opposed. If given the green light, simply make the tea, let it cool, and rinse and gargle as often as desired. Chamomile tea may be another way to manage digestive problems, including stomach cramps. Chamomile appears to help relax muscle contractions, particularly the smooth muscles of the intestines."

Fonte: http://www.dummies.com/how-to/content/7-cancerfighting-culinary-spices-and-herbs.pageCd-storyboard,pageNum-8.html#slideshow

Imagem: http://www.google.pt/imgres?imgurl=&imgrefurl=http%3A%2F%2Fcommons.wikimedia.org%2Fwiki%2FFile%3AGinger-plant-flower-root.png&h=0&w=0&sz=1&tbnid=Y3GITFKNSQXxtM&tbnh=271&tbnw=186&zoom=1&docid=5LeclKw7xZIQiM&ei=Qb4IU53ZEMa50QXB5IDoBQ&ved=0CAUQsCUoAQ

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/

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

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