Chickpea Croquettes with Parmesan Cheese and Almonds

Today I would like to present you a very tasty recipe of chickpeas cakes enriched with Parmesan cheese, almonds and spices.

They are very easy to be prepared and only a few ingredients are needed.

With a rich salad and if you maybe a yogurt sauce they can make a great full but still light meal.

You may adapt the recipe to you taste for example with some herbs, with garlic or roasted onions or other spices. Enjoy!

You may also make bigger ones and make of them burgers.

• Servings: 4-6
• Time: 1-2 h
• Difficulty: medium
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Ingredients

• 400 g chickpeas, precooked and drained
• 80 g Parmesan cheese, grated
• 80 g almonds, grinded
• 1 egg
• ½ teaspoon coriander ground, quantity to taste (or other spices or herbs to taste)
• Salt and pepper to taste
• More or less 100 g grinded almonds for coating
• Oil for frying (I used olive oil)

Preparation

1. Drain well your chickpeas and blend them until smooth
2. Add cheese, almonds, egg, spices and salt and pepper. Combine well working this with a fork or a spoon. Adjust spices, salt and pepper to taste. If the mixture results to wet, add some more grinded almonds.
3. Scoop some mixture, form to ball with your hands, make the little flat and coat them in the additional grinded almonds. Place on a plate until you will have all them ready.
4. In a non-sticky skillet heat little oil. Place the croquettes to fry gently. Brush or drizzle the upper side with oil. Turn when they begins to brown and cook on the other side until golden. Do not overcook them as they are delicious especially if moist.
5. Serve them preferably warm.

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

Mushrooms with Mustard and Nuts

A yummy warm appetizer, a few tasty bites with a lot of flavor.

These stuffed champignons can be prepared in advance, but it want to use them immediately remember to preheat the oven first.

Do not trash the stems, but use them for another recipe as for example my “Cheesy Vegetable Stew”.

• Servings: 3-6
• Time: 1 hr 45 min
• Difficulty: easy
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You need:

• 250 g champignons mushrooms, big or medium sized
• 2 tablespoon Dijon mustard, if possible with whole grains
• 1/2 teaspoon nutmeg
• 2 tablespoons cream cheese
• 1 cup croutons
• Salt and black pepper to taste
• ½ cup thinly sliced parmesan cheese
• Walnuts, enough to top each mushroom

Procedure:

1. Remove stems of the mushrooms and make a hole a little bit bigger using the vegetables-carve. You will use the caps, but reserve the cutouts and the stems for another recipe.
2. Place the cups on an ovenproof mold (opening up).
3. Crash or dice the croutons lightly (to about 5 mm/ ¼ of inch size) so that they will fit better into the mushrooms.
4. In a small bowl combine mustard, cream cheese and nutmeg add croutons and toss well. Season with salt and pepper to taste
5. Spoon about 1 tablespoon stuffing mixture into each mushroom cap.
6. Top with the parmesan cheese.
7. About 10 minutes before baking preheat the oven to 200°C/400°F.
8. Bake the mushrooms into the oven for 2 minutes or so, when you see, that the cheese begins to melt, take out of the oven, to with one piece of walnut and bake until the cheeses begins to change the color and the mushrooms and heated through.
9. Optional: garnish with fresh herbs to serve.

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

 

Insalatina di Rucola e Fragole al Balsamico – Arugula and Strawberry Salad with Balsamic Dressing

Sometimes some ingredients seems not to be made to stay together as this happens in this recipe.

Rucola (Arugula) combined with Parmigiano is a well know and popular Italian salad, it’s easy to make, can be arranged on a plate in advance and you need only a good balsamic dressing to finish this delicious starter.

Now we add strawberries, why not? So many recipes include fruits as apples, pears, oranges, and so on. Strawberries can be easily sliced, give a sweet not too sweet touch and make contrast with the pungent taste of the rucola and Parmigiano.

You can prepare the dressing with any balsamic vinegar, you may also add a few drops of balsamic vinegar syrup if you like.

The dressing is very simply, no need to add more herbs and the main ingredients have enough character itself!

It’s spring now, enjoy this salad!

• Servings: 4
• Time: 15mins
• Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

• 200 g arugula (rucola) salad, washed
• 200 g strawberries, cleaned and sliced
• 80 g parmesan cheese or 100 g grana Padano cheese, very thinly sliced
• 6 tablespoons olive oil
• 2 tablespoon balsamic vinegar
• salt and pepper to taste

Procedure

1. Arrange in single serving plates (or in a big bowl) arugula, strawberries and parmesan cheese.
2. In a small bowl combine oil, balsamic vinegar, salt and pepper stirring with a fork. Adjust dressing to taste.
3. Spoon dressing over the salad and serve immediately