1. |
Aubergines al Forn
01:28
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sis aubergines
quatre o cinc caps d'all
dos pebres verds
sal
oli verge d'oliva
pa ratllat
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2. |
Beet Salad
01:15
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12 small beets, scrubbed & cut into 8 parts
(leave skin on)
1 large bunch of fresh cilantro
1 handful of parsley
3 bay leaves (preferably fresh)
6 sprigs of oregano
6 cloves of garlic
2-4 heaping handfuls of toasted pumpkin seeds
(get them raw & toast them just prior to use)
half a lemon
yogurt or sour cream
a large splash of sherry vinegar & salt to taste
Roast the beets with a little bit of olive oil in a hot oven (220°C) until they get tender and begin to darken and begin to carmelize. Remove from oven and allow them to cool.
In a food processor: Add the rest of the ingredients except for the yogurt (save for topping) and pulse until nearly smooth. The texture should be creamy, but with some grit to it.
Spoon the mixture onto the beets and toss so that they're well in dressed in glowing, autumnal green. Don't mix too much or it will turn brown from the beets. Let it chill in a refrigerator for a little while and top with a dollop of yogurt or creme. If you want to get fancy, add a sprig of cilantro and a few toasted seeds on top.
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3. |
Chawanmushi
02:57
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4 ebi
100g toriniku
2 shiitake
8 ginnan
8 mitsuba
Tamago
dashi 2 kappu
shio kosaji 1/2
shoyu
mirin
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4. |
Kalakeitto
02:30
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400-500g lohta
6 perunaa
2 sipulia
1-2 rkl voita
1l kalalientä
5-6 maustepippuria
20cl maitoa
5cl tuoretta tilliä
suolaa
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5. |
Marillenknödel
03:19
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1kg marillen
750g kartoffel
225g mehl
2 eier
2 teelöffel Butter
1 brise salz
50g semmelbrösel
1 teeöffel zimt
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6. |
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4 plaques de ravioles de Romans
1 petit courge butternut
de l'huile d'olive
2 cuillères à soupe de crème fraîche épaisse
de la sauge fraîche (facultatif)
un peu de parmesan râpé ou de comté (selon les goûts)
sel et poivre
à déguster avec un peu de roquette
assaisonnée d'huile d'argan et d'olive
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7. |
Paling in 't Groen
01:44
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1 ajuin
1 takje Tijm
1 bosje peterselie
1 bosje kervel
2 eetlepels boter
2 kilogram paling
3 citroenen
citroenkruid
palingkruid
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8. |
Tortillino d'Oro
02:24
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per il brodo di carne:
800g di punta di piettto di manzo
400g di gallina (circa)
1 osso di ginocchio di manzo
1 costa di sedano
1 carota
1 cipolla bionda grande
sale grosso q.b.
per la pasta:
300g di farina 00
3 uova medie
per la farcia:
100g di carne di maiale
100g di mortadella di Bologna
100g di proscuitto crudo dolce
vino bianca secco q.b.
1uovo
100g di parmagiano grattugiato
noce moscata q.b.
burro q.b.
sale e pepe q.b.
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