Crispy Tofu and Asparagus Rice

Crispy Tofu Asparagus RiceTofu is something I have always liked, unfortunately a lot of the people around aren’t fans or I never really get a chance to cook for them. Continue reading

One I’m trying to convert to like tofu is my mother so today when she came over I made this dish. Knowing she loves everything that is crispy I thought I could pull it off with such a recipe… and I did! She really enjoyed it, so did I and even my fussy dog had a taste of it and ate it. I used some asparagus for this dish because the season will soon end but during the rest of the year there are tons of other options you can pair this with. And depending on which veggies you’re using you could also add some 2-3 cloves of garlic or some onions.

Next week trying and testing my wedding hair and make up and in addition I’ll be choosing the different décors for the event so I’ll take the week of. I’ll be back the following week. Meanwhile I wish you all a nice weekend!

 

Crispy Tofu and Asparagus Rice

 

Crispy Tofu and Asparagus Rice

 

Recipe for: 4-6 people

Prep time: 10 min

Cook time: 20 min

 

Ingredients:

300 g fine asparagus

300 g tofu

240 g long grain rice (I used basmati)

3 tbsp. toasted sesame oil

1 tbsp. olive oil

2-3 chillies (seeds removed)

3-4 tbsp. rice vinegar

Salt and pepper

2 tbsp. sesame seeds

Soy sauce to serve

 

Recipe:

Cook the rice according to package instructions. Once done set aside.

Finely chop the chillies and roughly chop the asparagus into about 1 cm pieces.

Rinse the tofu and pat it dry with some kitchen paper. Lay a tea towel on a bowl and with your hands crumble the tofu in it. Close the tea towel by twisting it on top and wring out as much moisture as you can.

Heat 2 tbsp. of the sesame oil the tbsp. olive oil to a pan on a high fire. Once the oil is almost at smoking point add the crumbled tofu. Spread it evenly on a single layer in the pan. Season it with salt and pepper. Without touching it, let the tofu fry for a couple of minutes. Once it’s crispy toss and continue to cook it until it’s nice and crispy all over. If the pan is too small do it in two batches, dividing the oil too. Once done set the tofu aside and give the pan a wipe.

Reduce the fire to a medium heat and add the last tbsp. of sesame oil with the chopped chillies. After a minute add the asparagus and cook until they’re done but still crispy, about a couple of minutes. Then add the crispy tofu and the rice, toss and add the rice vinegar. Once all the ingredients are nice and hot transfer them to a serving plate and sprinkle the sesame seeds on top. Serve with soy sauce on the side.

Broccoli Sweet Potato Cakes

Broccoli Sweet Potato CakesVegetarian sharing friendly food is something I love to eat with my mother. When she came over I served these cakes with a salad and a glass of white wine. Continue reading

That it is either for an aperitif or a meal, I like to place this kind of food in the middle of the table so that everyone can help themselves. The broccoli & sweet potato cakes are easy and made with few ingredients. Also, while I chose to bake them (for fat content purpose as I’m trying to shed a couple of kilos) you can also easily pan-fry them. The second option will make the cooking process shorter. Whether you want to serve these cakes for an aperitif or as a side dish during dinner, you can easily prepare the potatoes and broccoli in advance so you can save up time when preparing the rest of the food.

PS: I’ll take a week off blogging as I need to get ahead with my studies, chores and of course my wedding planning. Meanwhile I wish everyone a nice weekend!

Broccoli Sweet Potato Cakes

Broccoli Sweet Potato Cakes

 

 

Broccoli Sweet Potato Cakes

 

Recipe for 16 pieces (1-2 p.p. for an aperitif / 3-4 as a side dish for a meal)

Prep time: 10 min

Cook time: 45 for baked version / 25 for pan fried version

 

Ingredients

400 g sweet potatoes, peeled

400 g broccoli florets

120 g grated hard/semi-hard goat cheese

1 egg

Pepper

Optional: salt and cayenne pepper to taste (and olive oil if you chose to fry the croquettes)

 

Recipe

Blanch the broccoli by placing them in a pot of salted boiling water for 1 ½ – 2 min. Then remove them from the water with a slotted spoon and tranfer them to a bowl of icy water.

Cut the sweet potatoes into chunks and boil them in the water you used to blanch the broccoli (eventually remove a little water). Cook the sweet potatoes until they are soft, about 8-10 minutes.

Meanwhile evenly chop the broccoli florets.

Once the sweet potatoes are ready mash them and let them cool a little. Add the chopped broccoli, egg, pepper and eventually cayenne pepper and a little salt and mix all together.

You can either bake the cakes in the oven or fry them in a pan. So to cook with less fat I chose to bake them.

Baked: take a tbsp. of the preparation and place it on a baking tray lined with oven paper. Repeat with the rest of the mass. Bake in the oven for 20 min at 200°C then turn them around to brown on the second side.

Pan fried: Heat 2 tbsp. olive oil on a medium fire and portion the cakes with the help of a tbsp. Brown the potato cakes on both sides for about 5 min per side.

Crispy Oven Polenta Chicken

Crispy Oven Polenta Chicken Relaxed food without the need of cutlery is sociable and fun. This is exactly what I did with on my weekly lunch with my mother. With the wedding coming up and two families colliding, there’s much to talk about and a nice meal does help reducing the stress. I found some great looking organic chicken thighs. Continue reading

Like mother like daughter…. Both of us love crispy food so a nice crust made with polenta, was a great match. Using the ingredients I had at hand, I adapted my version from the recipe I found on the foodandwine.com.

Crispy Oven Polenta Chicken

 

Crispy Oven Polenta Chicken

 

Recipe for 8 pieces (1-2 pieces p.p)

Prep time: 10-15 min

Cook time: 45-55 min

 

Ingredients:

8 chicken thighs

Juice of 1 lemon

6 tbsp. fine grain polenta flour

3 tbsp. flour

1 tbsp. finely chopped rosemary leaves

1 dl milk

Salt and pepper

2 tbsp. olive oil

 

Recipe

Start by drizzling the lemon juice over the chicken. Leave for 15-30 minutes to marinate.

Meanwhile heat your oven at 180°C.

In a bowl pour the milk, in another one mix the fine polenta flour, plain flour and the chopped rosemary leaves.

Dry the meat with some kitchen paper then season generously it with salt and pepper.

Dip one chicken thigh first in the milk then evenly coat with the polenta flour mixture.

Heat half of the olive oil in a pan on a medium-high fire and place half of the chicken to brown on both sides for about 4-5 min per side. Once done set aside. Repeat with the second batch.

Line a baking try with aluminium foil and place a rack on top. Place the chicken pieces on top and cook in the lower part of the oven for 35-45 minutes. If juices of the chicken run clear when pierced, you’re ready to take them out. Serve either warm or at room temperature. Serve with lemon wedges on the side.

 

Roasted Beans with an Italian Accent

Italian Roasted Beans (800 x 598)Yesterday it was Switzerland’s national day and obviously, I was happy to celebrate it. In the evening, with my boyfriend, we went to the village party where the risotto was offered to the population and the ambiance was really warm and friendly. Continue reading

During those events, every few steps you take you meet someone you know and chat and drink eat and share a few stories. The food is always pretty much similar and it’s either risotto with luganighe (a kind of sausage from the region), polenta with cheese or more sausage and sometimes it’s a spaghetti feast. This was in the evening but at lunch I had my mother coming over and I wanted to eat something light but colourful so I made this bean dish.

 

1° agosto 2013 (600 x 600)

A snapshot of the 1st of August in my village.


About Lima/butter beans:

Although Lima beans have been cultivated in Peru for more than 7,000 years, historians are unsure whether they originated there or in Guatemala. Soon after Columbus’ discovery of America, Spanish explorers noticed different varieties of Lima beans growing throughout the South America, Central America and the Caribbean. They introduced them to Europe and Asia (source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59 ). In fact, as it is the Spanish who have introduced these beans in Europe; I guess that this is the reason why in Italy they are called “bianchi di Spagna” which literally means “Spanish whites”.


Fried Beans with an Italian Accent

Recipe for 1-2 

Time : 15 min


Ingredients :

200g cherry tomatoes (I used a bunch of different varieties)

Olive oil

250g Lima beans (for time purposes I used tinned ones)

1 finely chopped garlic clove

Salt and pepper

juice of ½ lemon

6 chopped basil leaves

1 spring onion

40g pecorino cheese


Recipe :

Half the cherry tomatoes, chop the spring onion and grate the pecorino cheese.

Rinse the beans under tap water and pat them dry with some kitchen paper. Heat one tbsp olive oil in a pan and add the beans, salt and pepper to taste and brown on all sides, this should take about 5-7 minutes.

Once the beans are nicely browned, add the garlic clove and the halved tomatoes and let them slightly brown too. Now add the lemon juice and the chopped basil and stir.

Before serving add the spring onion with the grated pecorino on top.