Lotus Onions

Cooking is fun form e and trying to get special results and good looking, makes me feel happy and finding the way to serve stunning food let me feel enthusiastic.

WOW! Such cute flowers, so good and so easy to prepare! This is one great technique which I was looking for!

We enjoyed these impressive onions as side dish to grilled meat, but as an addition to a salad, they would be perfect as well.

Note: baking time may be different according to size of the onions. For big onions you should increase the baking time  or the temperature of the step “6”. Mine were medium sized (about 7 cm wide).

These “Lotus Onions” may be served hot or cold, I think they would be great also to cheese-raclette!

Lotus Onions

  • Servings: 2-4
  • Difficulty: easy
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You need:

  • 2- 4 onions, red, yellow or white, if possible a sweet kind
  • 4 tablespoons olive oil
  • 2 teaspoon Worcestershire sauce
  • Fine salt
  • 2-4 teaspoons Sesame seeds

Procedure:

  1. Cut the bottom root off the onion off but just enough to keep it from rolling around and peel the onion.
  2. Carefully make four vertical cuts making 8 wedges but keep the bottom intact. Be very careful not to cut through.
  3. In a small bowl, combine olive oil, Worcestershire sauce and salt. Place the onion in the bowl and turn from time to time letting the liquid get into the core of the onion.
  4. Preheat oven to 200°C/400°F (this would work to 180°C/350°F in a fan forced oven as well) .
  5. Arrange onions root end down in to you baking dish and spoon remaining marinade into the onions.
  6. Bake covered for 20 minutes, remove the cover reduce heat to 180°C/350°C and bake for other 20 minutes or done.
  7. In the meantime, roast dry (without oil) the sesame seeds in a non-stick skillet.
  8. Rearrange onions on a serving dish so that their petals open, and drizzle with the juices from the pan.
  9. Sprinkle the centre of the onion with the roasted sesame seed.

Author: https://artandkitchen.wordpress.com

 

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Golden Millet with Preserved Lemons

 

Today we planned two delicious dishes (chicken with balsamic sauce and zucchini parmesan), but I needed one side dish more for some carbs. Checking my pantry I saw some millet which I found perfect for a quick side dish!

In order to make it easy I opted for some ready fried onions and for a special test some preserved lemons from the jar which I prepared last year.

For this preparation I use a double wall saucepot, which retains the heat and I can even turn out the heat, but in general it’s sufficient to use a big pot with will prevent dripping out the liquid while boiling. The cover is necessary!

Golden Millet with Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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You Need

  • 1 cup raw millet
  • 2 teaspoons Moroccan Spice mix
  • 2 cups water (or broth, if you’d prefer)
  • 1/4 teaspoon salt, to taste
  • 2 tablespoons fried onions
  • 1/2-1 red sweet pepper, chopped (quantity to taste)
  • 1 tablespoon olive oil (or butter to taste)
  • 1 tablespoon chopped preserved lemon
  • 1/2 tablespoon preserved lemons, sliced for topping (optional)

Procedure

  1. Prepare your ingredients
  2. In a big saucepan at medium heat roast the millet with the spices mix for about 3-4 minutes until spices it turn fragrant.
  3. Add water, salt, onions and red pepper. Give a good stir. When it comes to boil reduce the heat, cover and let simmer for about 15 minutes.
  4. At this point switch out the heat, open quickly the pot, add olive oil and preserve lemon, stir well and cover immediately. Let sit for about 10 minutes.
  5. Fluff it with the fork, add more salt if needed and serve with the sliced lemon.

Notes

If don’t have preserved lemons, you may use 1 teaspoon of grated lemon zest.

If you don’t have the Moroccan spice mix ready you may combine:

  • 1/2 teaspoon turmeric ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon paprika ground

 

Autor: https://artandkitchen.wordpress.com/

Jeera Rice – Indian Cumin Rice

This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.

Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.

Jeera Rice – Indian Cumin Rice

  • Servings: 3-6
  • Difficulty: easy
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You need

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee or pure vegetal oil
  • 2 teaspoons cumin seeds
  • 2 -3 green cardamoms, lightly crushed
  • 2 cloves
  • 1 small piece cinnamon stick, about 1 cm
  • 1 star anise (optional)
  • 1 black cardamon (optional)
  • 1tej patta (Indian bay leaf)
  • 1 teaspoon salt
  • 3 cups water

Procedure

  1. Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
  2. In a pot heat the ghee or oil over medium heat until hot.
  3. Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
  4. Add the rice and cook stirring constantly for about 2 minutes.
  5. Add water and salt increase the heat and bring to boil again.
  6. Reduce the heat, cover and let cook until water is adsorbed.
  7. Let rest for 5 minutes before serving.

Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.

Autor: https://artandkitchen.wordpress.com/

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.

Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!

Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.

These are usually served as appetizer, but as side dish works very well for us.

 

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

  • Servings: 4-8
  • Difficulty: easy
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You need:

  • 250 g small green peppers (pimientos de Padrón)
  • 2 tablespoons olive oil
  • Pepper to taste
  • coarsely salt (sal Maldon), to taste

Procedure

  1. Preheat the oven to 200°C.
  2. Wash peppers, pat dry and add oil and pepper.
  3. Toss with your hands to coat them.
  4. Transfer to baking mold (if possible in only one layer).
  5. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes.
  6. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

papas-arrugadas-con-mojo-rojo-y-verde

Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.

We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.

Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.

How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.

I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.

In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.

We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.

These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.

Papas Arrugadas con Mojo Verde Y Rojo – Canarian Wrinkly Potatoes with Green and Red Sauce

  • Servings: 2-4
  • Difficulty: easy
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You need papas-arrugadas-con-mojo-rojo-y-verde

Papas arrugadas

  • 500 g small salad or new potatoes, washed
  • Water
  • 25 g sea salt (or more, about 100 g)
  • 1/2 teaspoon salt if you while cooking you use “only” 50 g sea salt

For the Mojo Verde

  • 50 g fresh cilantro (can be partly or entirely substituted by parsley)
  • 6 tablespoons mild olive oil
  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sea salt
  • 1 pinch cumin, optional
  • Dried and fried or toasted white breadcrumbs, optional to taste
  • 1/2 green pepper, optional

Mojo Picón or mojo rojo

  • 50 ml olive oil
  • 5 ml vinegar
  • 2 garlic cloves, or more to taste
  • 1 chili
  • 1 red pepper, cored and seeds removed
  • 1/2 tablespoon paprika
  • 1 pinch smoked paprika, optional (my personal addition)
  • 1/2 tablespoon cumin ground
  • 1/2 teaspoon salt
  • Dried and fried or toasted white breadcrumbs, optional to taste

Procedure

Papas arrugadas

  1. Place the potatoes into a pan and add just enough water so potatoes are not completely covered. Add the salt and bring to the boil.
  2. Reduce heat to medium at a lively simmer uncovered until potatoes are tender, 20-30 minutes. Stir gently with a wooden spoon from time to time.
  3. At this point the water should have reduced a lot.
  4. Drain the excess water and place the potatoes in the still warm pan the salt and pepper if you like. Heat gently and stir to coat. Cook until wrinkled for about 5 minutes. (You can perform this step in a preheated oven at 220°C as well).

Mojo verde

  1. If you have a blender, you many simple blend all the ingredients until smooth.
  2. If you prefer the traditional method, start by mashing the garlic with mortar, gradually add the chopped cilantro, then oil and work until smooth then season with the cumin and vinegar to taste.

Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.

The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)

Mojo Picón or mojo rojo

  1. Simply blend all the ingredients, except of the breadcrumbs.
  2. Season to taste with more salt, garlic or chili.
  3. Add gradually the breadcrumbs until you will reach the consistence you like

Autor: https://artandkitchen.wordpress.com/

Scented Beef Tenderloin with Polenta Squares

scented-beef-tenderloin-with-polenta-squares2

This recipes seems to be complicate and long, but if you read the recipe in advance and prepare this as suggest you will be able to prepare all in a reasonable time.

I placed the accent of this recipe on the herbs especially in my flavored salt which I love so much.

Alternative is replacing the basil-salt by a mixture of salt and finely chopped basil.

The other flavor from the garden comes from the rosemary! In this case it is very important that you fry it very gently and prevent turning brown.

Scented Beef Tenderloin with Polenta Squares

  • Servings: 2
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/  scented-beef-tenderloin-with-polenta-squares2

You need

Polenta squares:

  • 300 ml water
  • 80 g corn flour (or quick cooking polenta flour)
  • 50 g light cream cheese
  • 30 g parmesan cheese
  • 12 black olives, pitted and chopped
  • 2 tablespoons red pepper, finely diced
  • 1/2 teaspoon  basil salt or 1/2 teaspoon salt + 5 basil leaves chopped
  • Pepper to taste

Meat

  • 2 beef tenderloin steaks
  • 1/2 teaspoon balsamic vinegar cream
  • Seasoned salt to taste (I used my basil salt)
  • Pepper to taste
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tender rosemary springs
  • 1 tablespoon white balsamic vinegar (dark balsamic vinegar works as well)
  • 1/2 cup broth

Vegetables

  • 1 tablespoon olive oil
  • 1/2 red onion finely diced
  • 1 zucchini
  • 1 red pepper
  • Salt and pepper to taste ( I used my basil salt)
  • teaspoon basil salt to taste  or teaspoon salt + basil leaves chopped to taste

Procedure

  1. Marinate the meat with the balsamic cream, salt and pepper for about 30 minutes (the time you need to prepare the polenta and vegetables)
  2. Bring water to boil, add corn flour and stir until water is adsorbed. Remove from heat.
  3. Add cheeses, olives, red pepper and season with salt and pepper to taste. Stir well o combine.
  4. Press the polenta into square molds (or a bigger mold and cut into pieces when cold).
  5. Let cool down until firm, remove form the mold and place on an oven safe plate. Place into the oven and keep warm (about 90°C).
  6. In the meanwhile fry the vegetables at medium low heat in a skillet with the oil and season to taste. Set aside in a warm place until serving.
  7. In a skillet heat at very low heat the oil and the butter for the meat. Place the rosemary springs in the skillet and let dry slowly to give a delicate flavor to the oil and butter mix. Don’t heat too much and don’t let the rosemary turn brown. When the rosemary is dry remove it from the skillet and set aside. Pour 3/4 of the oil and butter mix into a small bowl add the white balsamic vinegar.
  8. Preheat the broiler.
  9. Now heat the remaining oil and butter mix to high. When the temperature is reached, place the meat in it and fry the steaks for 2 minutes on each side (or more if you prefer well done), then wrap well into foil to rest for about 5 minutes. In the meantime dissolve the fond with the broth. Sieve the broth into the cup with scented oil.
  10. Place the polenta under the broiler for about 3-5 minutes! Check from time to time.
  11. Arrange the broiled polenta with the rosemary spring and vegetables on the plates (best if using warm plates). Now unwrap the meat, pour the juice into the bowl with the rosemary-oil and the broth. Adjust the meat on the plates and serve with bowl with the sauce.
  12. I sprinkled some salt with the dried basil flowers over the meat just before serving!

Ww 32 smart points per portion (meat + polenta + vegetables)

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