Tag: porridge

Recipe Chickpea porridge, avocado, radishes and mixed salad – Italian Cuisine

Recipe Chickpea porridge, avocado, radishes and mixed salad

  • 250 g chickpea flour
  • 60 g mixed salad
  • 3 radishes
  • 2 avocados
  • lemon
  • lemon balm (alternatively basil)
  • extra virgin olive oil
  • salt fine and flakes

Jumbled up chickpea flour with 750 g of water, until you get a smooth batter; let it rest for 2 hours.
Remove from the batter the foam that will have formed on the surface (in the oven it would tend to caramelize, hindering the cooking of the interior). With a whisk, mix 40 g of oil and 7 g of fine salt.
distributed the mixture in 3 round trays (ø 20 cm) with a 2 cm rim and bake at 220 ° C for about 10 minutes.
Peel avocados, cut them into slices, salt and season with 1/2 lemon juice. Wash radishes and cut them into slices.
distributed the mixed salad on the porridge, completed with radishes and avocado, and flavored with salt flakes and a few leaves of lemon balm (or basil).

It?s that time of year?

  • 1

    Andrea@WellnessNotes[1] — December 22, 2013 @ 5:57 pm[2]

    Beautiful dishes!
    Happy Holidays, Pam!


  • 2

    Joanne[4] — December 22, 2013 @ 6:17 pm[5]

    Merry Christmas!!


  • 3

    Blond Duck[7] — December 22, 2013 @ 7:36 pm[8]

    That blueberry breakfast thing sounds great!


  • 4

    Pamela @ Brooklyn Farm Girl[10] — December 22, 2013 @ 8:42 pm[11]

    I hope you have a lovely holiday, be sure to take some time and relax!


  • 5

    Larry[13] — December 23, 2013 @ 3:29 am[14]

    Enjoy your holiday break Pam – see you when you get back.


  • 6

    Jenn[16] — December 23, 2013 @ 4:21 am[17]

    Enjoy your break, Pam!! Merry Christmas and Happy New Year to you and your family!!!


  • 7

    vanillasugarblog[19] — December 23, 2013 @ 5:11 pm[20]

    Merry Christmas to you.
    Thank you for always leaving such wonderful comments on my blog.
    How long have we been blogging?
    Has it been that long?


  • References

    1. ^ Andrea@WellnessNotes (www.andreaswellnessnotes.com)
    2. ^ 5:57 pm (www.gordon-ramsay-recipe.com)
    3. ^ Reply (www.gordon-ramsay-recipe.com)
    4. ^ Joanne (joanne-eatswellwithothers.com)
    5. ^ 6:17 pm (www.gordon-ramsay-recipe.com)
    6. ^ Reply (www.gordon-ramsay-recipe.com)
    7. ^ Blond Duck (www.hillcountryprincess.com)
    8. ^ 7:36 pm (www.gordon-ramsay-recipe.com)
    9. ^ Reply (www.gordon-ramsay-recipe.com)
    10. ^ Pamela @ Brooklyn Farm Girl (brooklynfarmgirl.com)
    11. ^ 8:42 pm (www.gordon-ramsay-recipe.com)
    12. ^ Reply (www.gordon-ramsay-recipe.com)
    13. ^ Larry (bigdudesramblings.blogspot.com)
    14. ^ 3:29 am (www.gordon-ramsay-recipe.com)
    15. ^ Reply (www.gordon-ramsay-recipe.com)
    16. ^ Jenn (www.jennsfoodjourney.blogspot.com)
    17. ^ 4:21 am (www.gordon-ramsay-recipe.com)
    18. ^ Reply (www.gordon-ramsay-recipe.com)
    19. ^ vanillasugarblog (vanillakitchen.blogspot.com)
    20. ^ 5:11 pm (www.gordon-ramsay-recipe.com)
    21. ^ Reply (www.gordon-ramsay-recipe.com)

    Recipe Lentil porridge with mixed vegetables – Italian Cuisine

    Recipe Lentil porridge with mixed vegetables

    • 400 g red peeled lentils
    • 250 g puntarelle
    • 200 g dry red wine
    • 100 g red wine vinegar
    • 60 g curly salad
    • 50 g peeled almonds
    • 40 g leek
    • 30 g rocket
    • 6 pcs artichokes
    • a head of red radicchio
    • lemon
    • rosemary
    • sage
    • wasabi in paste
    • extra virgin olive oil
    • seed oil
    • salt

    For the recipe of lentil porridge with mixed vegetables, peel the artichokes, cut them in half, remove the internal barbina with the help of a digger; dip them gradually in water acidulated with the juice of 1/2 lemon. Boil them in salted water for 4-5 minutes, then cool them in ice water and dry them on kitchen paper. Brown the artichokes in a pan, greased with a drizzle of olive oil, for 5 minutes. Browse the head of radicchio. Heat 2 liters of water in a saucepan; add the wine, the vinegar for 20 seconds, then cool them in ice water. Wash and slice the chicory long. Mix the curly salad, rocket and chicory and season with olive oil and salt.
    FOR ALMONDS TUNA: Blend the almonds with 200 g of water, then pour the mixture into a cloth and squeeze it, obtaining an almond milk. Blend 100 g of almond milk with 20 g of lemon juice and a pinch of salt with an immersion blender, adding 175 g of seed oil, until you get a mayonnaise; flavor it with 1 teaspoon of wasabi.
    FOR THE FARINATA: Blend the lentils until they are reduced to flour. Blanch the radicchio leaves Chop the leek with a few leaves of rosemary and a couple of sage leaves; mix the chopped lentil with flour, 600 g of water and 1 teaspoon of salt using a whisk; let the mixture rest for 2 hours. Heat a well-greased pan with seed oil; place a round pastry cutter (ø 16 cm) in the center, pour 2 ladlefuls of the mixture inside and cook for about 3 minutes; then remove the ring, turn the farinata and continue cooking for 1 minute. Repeat the operation until the mixture is exhausted; you will have to get 6 farinate. Complete with vegetables and bring to the table, accompanied with mayonnaise with almonds.

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