During my walk through the garden I noticed that the fist wine leaves were almost big enough to be used for one of my favourite Greek dishes: dolmadakias (diminutives of dolmades)! Now in early spring the leaves are very light, tender and even if even still small, I decided to try to make this without meat (lamb or beef
As the same times I had some asparagus on hand, I decided to prepare also the egg-lemons sauce, which is perfect for both preparations!
Usually for this recipe, we use pine nuts, but as did not have such of them just now at home, I decided to uses some previously roasted pumpkin seeds; and WOW! This was real great!
I collected only about 30 leaves about 10-12 cm wide (yes real small, but tender!) and these made 3-4 cm sized dolamadakias.
Note: this dish often served lukewarm and the lemon leaves would taste even better the next day.
30 young tender fresh grape leaves (double the filling and the sauce if you have big leaves), washed and stem removed
4 tablespoons olive oil
1 small onion
½ cup rice
1 cup vegetal broth (or simply the hot water you used to prepare the leaves + salt)
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill, copped
2 tablespoons, chopped roasted pine nuts (or roasted pumpkin seeds)
Salt and pepper to taste
1 lemon, juice of
1/2 lemon, grated peel of
1 cup water (I used drained liquid form the stuffed leaves + the blanching water for the leaves)
1 tablespoon cornstarch
2 tablespoons olive oil
Salt and pepper to taste
Additional lemon juice
Bring about 1 liter of water to boil and place the leaves in hot water. Drain the leaves after 3 minutes (preserve one cup of water). Set aside and don’t discard the water.
Fry the onion in the oil just until translucent, add the rice and the broth. Reduce to simmer.
Add the herbs and seed, cook until the water is adsorbed for about 6-8 minutes, the rice will not be cooked through, but this just fine. Adjust salt and pepper to taste.
Place a small amount of this filling (about 1 teaspoon or more if the leaves are big) on the backside of the leaf near the stem and then close it. For this step, I first fold the left and right side of the leaf toward the center and I roll it up starting from the side of the stem (like the spring rolls).
Place one tablespoon of olive oil on the bottom of you pot, and then place the stuffed leaves one by one, near each other, opening side down so that they don’t move. If you have more leaves you some leaves to cover the bottom of the pot or (even better) a few thin sliced potatoes (addition to your meal)!
Try to make two layers of the leaves in the pot (size depends on the leaves and the pot!)
Grate le lemon zest, set aside; juice the lemon and set this aside as well.
Place parts of the peel or additional lemon slices over the stuffed leaves, cover with the water (add to the water previously salt to taste), add about 1 third of the lemon juice as well.
Cover with a small plate the stuffed leaves, so that they don’t move while cooking. Cover with the lid and simmer for about 40 minutes (adding some more water if needed). Drain out the liquid and use it for the sauce.
If you have rice leftovers, cook them in a small saucepot with water as a risotto until done.
For the egg-lemon sauce blend together the egg, the lemon juice the lemon zest, the drained liquid from the stuffed leaves, the cornstarch and the olive oil.
Very slowly heat the sauce in a small saucepot until it thickens (do not let it boil but add more water if needed). Adjust salt and pepper. If you need add more lemon juice to taste.
In my life I have prepared nachos only once ( Nachos de Camarones) and my family asked me to make some more.
This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.
The combination were done quite quickly and the result delicious.
I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!
I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!
My personal interpretation of nachos: tortilla chips (tostadas) from the oven topped with different ingredients and a melted cheese-sauce. From this point of view we may experiment on this theme and we can add the ingredients we love.
This was my spontaneous recipe, enjoy and try your variation!
1 small jalapeño chili, sliced (quanity to taste!) or chili flakes
3 cups tortilla chips
100 g shredded Cheddar cheese (much more if you want or like!)
1 tablespoon fresh cilantro chopped
Place the cherry tomatoes into an oven safe mold, toss with 1 teaspoon oil and place under the broiler until the skin of the tomatoes begins to take a few darker places. Check from time to time. Remove from the oven and transfer the tomatoes into a small bowl or dish.
Set the oven to 180°C
Toss shrimps with Mexican spice mix and smoked paprika in a small bowl.
Heat the oil in a non-sticky skillet and fry the onion with the red pepper and the garlic for about 5 minutes.
Add the seasoned shrimps, the cream and fry for about 1-2 minutes to heat them up. Set aside and keep warm.
Season with the jalapeño.
Adjust tortillas chips in an oven and microwave save mold and top with broiled tomatoes, shrimps and pepper mixture.
Sprinkle with cheese.
Place in the oven until cheese is melted and the borders of the tortillas begins to turn dark. If necessary place the dish into the microwave until cheese is completely molted.
Top with fresh cilantro and if needed with more fresh onion and serve immediately
I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.
L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.
Il salmone naturalment ce l’avevo, ma la ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso. La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer. Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an
che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.
A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.
In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.
Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.
120 cannelloni from the package (8 pieces) or 8 lasagna sheets
100-120 g smoked salmon, chopped
150-200 g ricotta or cream cheese
1 tablespoon grated lemon zest
1 beaten egg
Red chili flakes to taste
Salt and pepper to taste
Veggies (about 2 cups, choice to taste). My choice:
1 cup carrots, peeled diced
1 cup zucchini, diced
2 tablespoon margarine or butter
2 tablespoon all-purpose flour
1 1/2 cups milk
2-4 tablespoons white wine, to taste
Red chili flakes to taste
1 dash nutmeg or to taste
Salt and pepper to taste
Bring water to boil in a pot, add salt and boil the pasta until it begins to soften but it keeps the shape. Take out of the water and place them on an oiled working surface.
While water is heating combine with the ingredients of the filling in bowl.
Fill the cannelloni (one by one) using the spoon holding them vertically with the hand. Place them in the mold. If you have leftovers of the filling, don’t worry, you can add this to the finished béchamel.
Preheat the oven to 200°C/400°F.
Arrange vegetables around the cannelloni. If necessary (depend on the kind of veggies) cook the veggies a few minutes in the hot water of the pasta.
Prepare the béchamel melting the margarine in the pot and adding the flour. Stir constantly until the flour begins to take color. Remove from the heat and add liquids at once; stir immediately until combined. Bring to boil and season to taste.
Pour the sauce over the cannelloni and the veggies (take care to cover all the cannelloni as they require the liquid to finish cooking).
Bake at 200°C/400°F for about 20-30 minutes until the cannelloni begins to brown.
Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.
The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!
This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.
The cooking time depends on the lentils, mines needed about 40 minutes.
In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
Add spices and fry for a few more minutes.
Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.