Créer un compteSe connecter

Recherches récentes

Aucune recherche récente

Options de recherche

Disponible uniquement lorsque vous êtes connecté.
pouet.chapril.org est l'un des nombreux serveurs Mastodon indépendants que vous pouvez utiliser pour participer au fédiverse.
Chapril https://www.chapril.org est un projet de l'April https://www.april.org

Administré par :

Statistiques du serveur :

1K
comptes actifs

pouet.chapril.org: À proposAnnuaire des profilsPolitique de confidentialité

Mastodon: À proposTélécharger l’applicationRaccourcis clavierVoir le code sourcev4.3.7

#ottolenghi

3 messages2 participants0 message aujourd’hui
Public
Magda♪enaBerlin 💚 🦥 💚

Pesto grandioso
#vegan #vegetarisch #Eigenkreation #geilerScheiss

Ich fürchte, ich habe heute das beste #Pesto gemacht, dass ich je gegessen habe.

Die Inspiration stammt von #Ottolenghi (dort mit Koriandergrün), da ich das aber nicht mag, wurde es von mir etwas angepasst.

#Petersilie #Basilikum geröstete #Haselnüsse geröstete #Koriander.körner #Knoblauch eingelegte #Salzzitrone #Zitronenschale #Olivenöl #Zitronensaft SalzPfeffer Zucker pürieren.

eine viereckige Glasschale mit grünem Pesto, daneben liegt ein kleiner grüner Teigschaber
Public
Magda♪enaBerlin 💚 🦥 💚

Mürbeteigkuchen mit Heidelbeeren
#vegan #vegetarisch #Ottolenghi #OTK

Aus Mehl Zucker Butter Salz Wasser einen #Mürbeteig machen, den Teig etwas ausrollen und 3 x falten - kühlen.
Zu deiner Platte ausrollen.

#Frischkäse o.ä. mit #Limettenabrieb #Limettensaft Zucker #Vanille mischen, auf den Teig streichen. Die Ränder nach innen umschlagen. Mit #Heidelbeeren belegen, backen.
Mit #Puderzucker bestäuben.

Der Kuchen ist ganz flach, also ein super #Dessert…

Ein viereckiger Kuchen mit gebräuntem Rand mit Heidelbeeren und Puderzucker
Ein Stück Kuchen auf dem Teller, von der Seite sieht man, dass er ganz dünn ist.
Public
Magda♪enaBerlin 💚 🦥 💚

Sellerie-Spieße mit Duft-Öl 1/2
#vegan #vegetarisch #Ottolenghi #OTK

#Olivenöl #Knoblauch #Sternanis #Kardamom.samen #Zimt #Chili #Paprika #Tomatenmark + Salz sanft köcheln lassen.

#Sellerie in große Würfel schneiden, im Ofen angaren. #Zwiebeln in Scheiben auch vorgaren.
Sellerie mit Duft-Öl mischen, auf Spieße ziehen. Die Spieße auf die Zwiebeln legen, mit etwas Duft-Öl begießen, im Ofen grillen. Das fertige Gericht auf einer Platte anrichten + mit dem restlichen Duft-Öl begießen.

Das fertige Gericht auf einer Servierplatte. 5 Spieße mit jeweils 5 Selleriewürfeln, daneben rote Zweibelscheiben, 5 Limettenspalten und Öl mit Sternanis + Zimtstangen
Die Zutaten vor dem Kochen noch ungeschnitten auf dem Brett
Public *
Ganga

Fried Upma with Ricotta

Upma is a delicious breakfast dish and snack from South India, made from rava. Rava (also called Rawa, Sooji, Suji or Upma grain) is a semolina product that is cooked with spices and sometimes finely chopped vegetables for a stunningly delicious dish.

#Ottolenghi, in his book #PlentyMore takes his version of Upma and allows it to set before pan frying wedges. It is a delicious way to use Upma and a great use of left-overs. Rather than use his recipe, I cook Upma in a more traditional South Indian way, using his method to pan fry it, then serve it with either seasoned yoghurt or ricotta.

Rava, like semolina, is a granulated wheat flour that has a grainy texture to it. There are two types available, a fine-grained version and a coarser-grained one that is better for making Upma. In general, sooji will have a finer grain than rava.

I cook Upma until it is thick and holds shape. One variation has a looser consistency but if making the fried upma, it is best to cook it until quite thick.

As an aside and just for your information if you are interested: There are many different types of rava, perhaps thousands of regional variations. Some of the variations are because different wheats are used. Eg Bansi Rava, also known as samba wheat, is a very fine powdered flour unlike the more coarsely granulated Rava. It is made from a variety of wheat called samba godumai that has a long body and slightly sharp edges on both sides.

Another famous Rava is Bombay Rava which has a very coarse texture that is a little bigger than regular Rava. It is made from whole wheat grains of mottai godumai wheat.

There is another type, chamba rava, which is a by-product of wheat flour. Semolina, on the other hand, is always made from Duram wheat.

Upma has been pan-fried and cut into wedges. It is crispy on top. The wedges have been topped with a seasoned ricotta and coriander leaves.
#upma#food#FromTheArchives
Public
Paul H :tinoflag:

"We know best what we need to eat – and when. The food our parents cooked for us, the meals we made together, the things that come naturally, instinctively, as we walk into the kitchen. That’s what we should be cooking and eating."

As someone who is overweight and always struggled with what I *should* eat, Yotam Ottolenghi writes so, so much sense in this article.

#food #Ottolenghi

theguardian.com/food/2025/mar/

The Guardian · Yotam Ottolenghi: I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basicsPar Yotam Ottolenghi
Public
Simon Campbell

Beer, music and a cookbook. #ottolenghi #cooking #friends #beerfestival #music #life #musician #CaldasDeRainha substack.com/@simonjcampbell/n

SubstackSimon Campbell on SubstackMoving to Foz do Arelho has been fantastic, both socially and creatively. We've connected with more musicians and artists in just two months here than we did in four years in Samora Correia. ////// We had a wonderful dinner on Thursday with our new friends, @Dave Boyd and his partner, Freya. We were introduced to them by our friends and supporters, @Rhonda and @Jeff Boehlert. Dave and Freya cooked an incredible meal, featuring a mushroom-based main course from the Ottolenghi Flavour cookbook (which I've since ordered!). Over wine and engaging conversation, we made plans to get together with Dave this week. He's a talented composer, producer, multi-instrumentalist, and frame drum master, and we're excited about the possibility of collaborating musically, with the aim of writing and performing together. The handwritten note on the wall as you enter their house says it all. We are very excited. ////// Friday marked the start of the Caldas da Rainha Beer Festival, and we were there to support our new friend, the colourfully named Oz the Foz, and his band, Ozmosis. The festival was held in the massive Expoeste hall, and we arrived in time for his 7:30 pm set. I'm a beer festival enthusiast, having attended many in England, the Isle of Man, and even Oktoberfest in Munich years ago. While we generally prefer Portuguese wine these days (waistlines and all), we couldn't resist this one. Entry was free, and the hall was filled with stalls selling local crafts and food, alongside a row of ten craft beer stands near the stage. @Suzy Starlite and I wandered through the crowd and ran into our Swedish friends, Joakim and Eva, whom we'd met at a small gig in Foz do Arelho last week. Joakim is a bass player with a cool home studio just outside Caldas. We also saw Diana and her Dutch husband, whom we know from our gym, FT30. We started with a beer from Malaica Social Club in Caldas. We'd discovered this spot, a popular hangout for art students and cool cats—a great and underused expression— while browsing the city's two record shops a few weeks ago. The Portuguese seem to love IPAs and APAs, and Malaica offered both, plus a "cloudy" IPA. We sampled them all in the hard plastic cups we bought at the entrance. The beer was good; Starlite preferred the cloudy IPA, while I went for the hoppier standard IPA. After our first round, we explored the other beer stands. Frankly, many seemed to be trying too hard, and some of the beers were undrinkable. One standout, though, was a tasty chestnut beer at a hefty 10% ABV. Perhaps another time, since I was driving! We decided Malaica was the best of the bunch and stuck with it while Oz and his band played a set of mostly original material. The band consisted of percussion, bass, two electric guitars, and Oz on his unusual digital acoustic instrument (which I'd tried a couple of weeks ago – give me a weapon of wood and steel any day!). Their sound was reminiscent of early JJ Cale, with a relaxed groove. One of the guitarists, Jamie Hutchinson, is also a friend and a great acoustic guitarist and singer in the old-school style. He's Scottish and used to play with Hamish Imlach. The other guitarist, Frenchman Alain Lelait (new to me), played some lovely melodic solos on a Yamaha Revstar, the guitar championed by the very fashionable Chris Buck. After the gig, we stayed for a bit, but the craft beer was a bit much, so we switched to wine and shared a delicious quesadilla from the El Natcho food truck. The headline band then took the stage, playing standard rock covers. They were good, but we prefer original music, so we headed home. We're going back today to see Jamie's band, Blow Out, for the first time. I'll let you know how it goes!
ExplorerFlux en direct
À propos