good food 2020 by jeefren

good food 2020 by jeefren

Author:jeefren [jeefren]
Language: eng
Format: epub
Publisher: jeefren
Published: 2020-05-25T16:00:00+00:00


CREAMY VEGETABLE GRATIN

PREP TIME : 10 min COOKING TIME : 35 min

SERVES 6 PROGRAMMES : ATTACHMENTS :

1 sweet potato (300g)

2 purple carrots (200g)

1 potato (200g)

1 courgette (200g) 100g romanesco broccoli

CREAMY SAUCE:

100g ricotta

210ml single cream 100ml milk

4 sprigs* tarragon salt, 5 peppercorn blend 50g breadcrumbs (see p. 170)

1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).

2 Fit the food processing bowl with the midi bowl; fit the 2mm slicing disc. Wash and peel the sweet potato, carrots, potato and courgette; slice using the FOOD PROCESSOR programme. Cut the romanesco broccoli into small florets*. Fit the metal bowl.

3 Pour 500ml water into the bowl. Put all the vegetables into the steamer basket. Run the STEAM programme. Set the steamed vegetables aside. Discard the cooking liquid in the metal bowl. Prepare the creamy sauce.

4 Arrange a layer of vegetables in a gratin dish, season to taste and then add a little creamy sauce. Repeat until all the ingredients have been used and sprinkle with breadcrumbs.

5 Bake for 15 minutes, adjusting the cooking time if necessary. Brown the gratin, under the grill for 5 minutes.

creamy sauce

1 Place all the ingredients in the metal bowl.

2 Run the EXPERT programme (without heating) for 45 seconds/speed 8.

TIPS

The romanesco broccoli could be replaced with cauliflower. For a more filling dish, add small side portion of grilled chicken.

184

ONION SQUASH PUREE,

Parmesan-hazelnut crumble

PREP TIME : 10 min COOKING TIME : 30 min

SERVES : 6 PROGRAMMES : ATTACHMENTS :

1 onion squash or pumpkin (800g) 300g precooked chestnuts 3 tbsp crème fraîche salt, 5 peppercorn blend 8g flat-leaf parsley, washed

PARMESAN-HAZELNUT CRUMBLE:

50g shelled hazelnuts

40g grated Parmesan

25g salted butter

pinch nutmeg

1 Make the crumble topping.

2 Pour 500ml water into the metal bowl. Wash the squash, and remove the seeds. Dice (without peeling) and place in the steamer basket. Run the STEAM programme for 20 minutes, add the chestnuts and restart the programme for 10 minutes.

3 Discard the cooking liquid and place the squash, chestnuts, and crème fraîche in the metal bowl; season with salt and pepper. Run the EXPERT programme (without heating) for 5 minutes/speed 13. If necessary, use a spatula* to scrape down the wall of the bowl; restart the programme for 1 minute.

4 Chop the parsley. The crumble does not need to be cooked. If desired it could be browned under a preheated grill for 10 minutes. Garnish the onion squash puree with Parmesan-hazelnut crumble and parsley.

Parmesan-hazelnut crumble

1 Fit the food processing bowl with the mini bowl. Press Pulse to chop the hazelnuts; add the Parmesan, butter and nutmeg and Pulse again.

2 Be careful not to overwork the mixture, or you will obtain a fine powder rather than a crumble.

186

FALAFELS

with tahini sauce

PREP TIME : 10 min

SERVES 6

240g chickpeas, drained

COOKING TIME : 20 min RESTING TIME : 1 h

PROGRAMME :

2 slices white bread, broken into pieces

3 cloves garlic, peeled,

germ removed*

15g parsley, washed and chopped 8g coriander, washed and chopped

2 tbsp olive oil

1 tbsp baking powder

1 tsp cumin

½ tsp smoked paprika

¼ tsp baharat (optional)

1 tsp salt pepper

TAHINI SAUCE: 1 clove garlic, peeled,



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