So here we are, this is the last post before my wedding! Continue reading
Fortunately I’m trying to stay healthy with good food and exercise otherwise my patience and diplomacy could easily get lost on the way…especially for anything that has to do with hair and make up (things I usually avoid dedicating too much time on 😉 ). So for my last post as a non-wedded person I decided to make these vegetarian balls, which turned out surprisingly good, especially once I added the potato to make everything stick together. This is an easy recipe and the good thing is that the veggies and the quinoa can be cooked previously so that the final preparation will take less time to get done.
I hope you’ll enjoy it and keep fingers crossed for Saturday…may I not fall while walking down the aisle 😉
Vegetarian Quinoa Balls
For about 13-14 balls
Pre time: 30 min
Cook time: 40 min
1 bell pepper
1 red onion
2 tbsp. tomato paste
1-2 red chilli peppers
160 g boiled potatoes
90 g quinoa
300 g tofu
1.5 tbsp. chopped coriander leaves
1 large egg
2 tbsp. vegetable oil (+extra to grease the baking tray)
Cut off the top and the bottom of the bell pepper; remove the seeds and any other white part. Cut it in half and the cut it into 0.5 cm strips. Now chop the strips into 0.5 cm pieces.
Remove the grains from the corn by holding almost vertically and running the blade of a large knife downwards. Finally finely chop the onion.
Heat a non-stick pan on a medium fire; add 1 tbsp. oil with the chopped onion and cook for 4-5 min stirring regularly. Then add the bell pepper and the corn, season with salt and cook for about 8 minutes stirring regularly. Add the tomato paste and the chilli and cook for another 3-4 min.
In a high-sided pan add the portion of quinoa and two times its amount in water. Bring to a boil and let it simmer on a low fire for 15 minutes. Once done add it to the vegetables season with salt and let everything cool until lukewarm.
Mash the boiled potatoes and finely crumble the tofu. Add them to the vegetables and quinoa along with the coriander leaves and the egg. Mix until all is evenly distributed and with your hands form little balls of about 5 cm. Grease a baking dish and place the vegetarian balls in it. Combine 1 tbsp. tomato paste, 1 tbsp. oil and a few drops water in a small cup or bowl. Brush the top of the vegi balls before baking them for 20 min in a preheated the oven at 190°C. Serve asap.
I live in Switzerland and more particularly in the small Italian part called Ticino. Since I was small, except through the silly age that is adolescence, I have always had a passion for food and for history. As my first post I thought that using something which is part of Ticino’s food heritage: polenta. The common food heritage we share with northern Italy is geographical and because we have been made Swiss only since 1803: during Napoleon’s empire. Up to the 15th century, before corn began being imported from America, polenta was made out of spelt or rye wheat. The dish was the food of the poor and still over a part of the twentieth century it was a considerable source of energy. Today I often see it during popular events like a village celebration. My father, who was born in 1933, used to say that he grew up getting his backside kicked and eating polenta; there was little polenta… Today I cooked the traditional corn polenta with some veggies and goat cheese. I used zucchini and red bell peppers but you could also use other vegetables such as tomatoes and/or eggplant.
Olive Polenta slices with Mediterranean vegetables and goat cheese.
For 2 people
Time: 30 mins + 20 min rest time
For the Polenta
600ml water (you can replace half of it with milk)
One vegetable stock cube
120g fine polenta
15-20 chopped black olives
1tbsp olive oil
For the Veggies
1 tbsp olive oil
1 garlic clove
2 rosemary stalks
1 red bell pepper
½ tsp dried oregano
1 tbsp tomato puree
Salt and pepper
100g fresh goat cheese
Chop the olives. Bring the water to a boil and add the stock cube. Add the polenta and let it boil on a low heat during 8 min stirring regularly. Towards the end add the olives and mix them in. Then, lay the polenta out on a surface (I used a rectangular shaped container) , distribute the mass evenly and leave it to cool and harden for 15-20 min.
Cut the red bell pepper and the zucchini in 2 cm pieces and the chop the onion and the garlic.
Heat the oil in a non stick pan and add the onions and garlic, once they start browning add the bell peppers and the rosemary. Cook the peppers on a medium heat for 5 min.
Heat oil in a non stick pan on a medium heat. Cut the polenta into the shape that suits you best and leave it to brown on both sides, about 7 minutes per side on a medium high heat.
Add the zucchini to the peppers stirring occasionally for another 10 min. At half way add the tomato puree.
To serve place the slices of polenta with the vegetables and sprinkle over the crumbled goat cheese and serve.