Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original…]]>
Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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Cold pasta salad with vegetables
Here is a very fresh recipe for a pasta salad with sun-drenched vegetables! This recipe is a partnership with Plaimont (for whom I had already written two recipes last fall!) to help me discover a white wine. I am a fan of good food, but also of good wine. For a beautiful summer day, I tried the 2017 Saint Mont Les Vignes Retrouvées. The salad itself is delicious: yellow and white zucchini, avocado, tomatoes, some mozzarella balls and pomegranate arils.
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Tabbouleh
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Ingredients
Instructions
- Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow...).
- After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
- Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don't feel the stems at all at the end.
- Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
- Add the herbs to the semolina and mix well.
- Add the olive oil.
- As well as the juice of half a lemon (without the seeds!).At this point, inhale a good blow over the tabbouleh. Isn't it a breath of happiness that we feel there? It smells so good!
- Finely chop the half onion and the washed tomatoes.
- Mix well, it's ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.
- Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Nutrition
Serving: 4peopleCalories: 268kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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Chickpea Salad
If you followed the little culinary journey on Beirut (which is brief but I will complete it one day), you may have seen this chickpea salad. It is very simple to make and really very good, especially if it complements a Lebanese dinner. I had written down everything at the time of this trip two years ago and I promised myself to put it online one day. It's done. Chickpeas, cilantro, olive oil and toasted pine nuts, this salad is quite a contrast, especially if it is served warm as I had tasted it there...
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Sopaipillas from Chile
Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and they are eaten sweet or with a tomato and onion salad very common in Latin America. Very simple to make, the sopaipillas will bring color and originality to your appetizers, or if you want to do like the Chileans, to your breakfasts, and throughout the day! I propose you here the salted version, with the recipe of the salad with tomatoes, onions and coriander.
Ingredients
Solpaipillas
SIde salad:
- 500 g tomatoes
- 300 g onions
- 1 bunch coriander
- 3 tablespoons oil (not olive!)
- 1 tablespoon white vinegar
- chili or tabasco
- salt
- frying oil
Instructions
- Start by preparing the side salad, in case you choose to eat the sopaipillas in a "savory version".
- Cut tomatoes into small cubes.
- Cut the onions in the same way. Chop the bunch of coriander.
- Put everything in a container. Add vinegar and oil.
- Add salt and chopped chili or Tabasco.
- Set salad aside in a cool place.
- Prepare the pumpkin.
- Remove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!
- Put in the oven at 190°C for a good hour, the time to cook the pumpkin well.
- It should come out drier. If it caramelizes, it's even better!
- Put the cooked pumpkin in a blender and puree it.
- Put the purée in a container. Add oil.
- Add salt, sugar and baking powder.
- Mix and add the flour. Add it gradually until the dough almost doesn't stick to your fingers.
- Only the quality of the pumpkin will determine the quantity of flour to use.
- Let the dough rest in a cool place for an hour in plastic wrap.
- Remove the dough from the pan and roll it out on a floured work surface.
- Cut out shapes. Sopaipillas are generally round and sometimes fluted. That's why I use a caneles mold as a cookie cutter.
- Make a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!
- Prepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!
- Take them out of the frying pan and let them cool slightly on a paper towel. Enjoy as is or with the tomato and onion salad!
Nutrition
Calories: 2749kcalCarbohydrates: 350gProtein: 58gFat: 131gSaturated Fat: 22gPolyunsaturated Fat: 37gMonounsaturated Fat: 65gTrans Fat: 0.4gSodium: 7747mgPotassium: 4241mgFiber: 35gSugar: 72gVitamin A: 43713IUVitamin C: 114mgCalcium: 1367mgIron: 30mg
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Chili Con Carne
Here is a recipe for “Chili con carne”. I say ‘one’ because there is indeed an incredible amount of them. Also, I’m breaking my rule of sticking as close to tradition as possible, because the original “chili” does not contain red beans. But it’s so good with! It should be noted that this dish is … American and not Mexican! It was created in Texas but you can feel the influences. But don’t ask a Mexican for a recipe for this dish! The longer you simmer this dish, the better it will be. I cook mine for almost five hours…
Ingredients
- 700 g ground beef with minimum of 15% fat
- 2 tablespoons oil
- 2 onions
- 7 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 2 fresh tomatoes , peeled and seeded
- 700 g canned peeled tomatoes
- 750 g red beans (already cooked)
- 2 tablespoons cumin powder
- 2 teaspoons cinnamon powder
- 1 teaspoon 4 spices mix
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- pepper
Instructions
- Start by mincing the garlic cloves.
- Brown them in oil over moderate heat.
- Prepare ground meat and other ingredients.
- Add the meat to the garlic, which is just beginning to colour.
- Finely chop the onion.
- Finely chop peppers (without seeds!).
- Add the onions and peppers to the meat when it is cooked. Stir regularly.
- Peel the tomatoes by plunging them into boiling water for a few seconds.
- Cut them into pieces and add them to the baking dish.
- Add the can of peeled tomatoes and fill the equivalent of half the can with water which is then poured into the dish.
- Add all the spices.
- Dried oregano.
- Leave to reduce for an hour, still on moderate heat mixing regularly. Then add the drained beans.
- I put beans in a can. They are very practical and are perfect for this dish. I put 3 boxes of 450g (net drained weight 250g). Bernard's advice:I drained two boxes and put the juice in one. This juice gives a very pleasant color and consistency.
- Mix well and cook as long as possible on low heat. The longer this dish simmers, the better it will be.
- Here is the result after 4h30 of cooking. If the chili becomes too "mushy", you can add water.
- That's what I do to warm it up the next day.
- It can be served with fresh coriander leaves...
Nutrition
Serving: 6personsCalories: 586kcalCarbohydrates: 44gProtein: 34gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 83mgSodium: 673mgPotassium: 1195mgFiber: 14gSugar: 5gVitamin A: 350IUVitamin C: 34mgCalcium: 182mgIron: 10mg
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