Today I’m preparing a really easy recipe, specially if you use green curry paste already prepared. You can get it at any asiatic store. The amount of this paste we’ll use depends on how strong it is and how hot we like our meal. Anyway, I recommend to taste a little bit of it before using it.
Ingredients (2 servings):
400g peeled prawns
1 tsp of green curry paste
400mL coconut milk
1 pineapple tin
Basmati rice (as a side)
We boil the prawns. We’ll use them immediately. We boil the rice (separately) and reserve it to the last moment.
We fry the onion on a slow heat.
When the onion is transparent, we add the chopped pineapple and we raise the heat.
We wait three or four minutes and we add the cooked prawns. We stir everything.
When the prawns get some color, we add the desired amount of green curry paste (for me a tea spoon is enough), we stir some more time and we add the coconut milk. We stir everything to mix all the flavours.
We serve the curry with some rice as side and some smashed peanuts on the top.
Today I bring you the falafel recipe I normally cook. I use to eat it inside a wrap, with iogurt sauce and some vegetables. In summer I use tomato and lettuce and in winter onion and green pepper. You may think taht preparing falafel is complicated, but it is as simple as having all the spices and a mixer.
Around 200g of chickpeas
1/2 an onion
1 tbsp of cumin
2 tbsp sesame seeds
1/2 lemon’s juice
1/2 tbsp of red hot pepper
1 tsp of cinnamon
1 tbsp of gram flour
1 tbsp of coriander seeds
1 tsp of grounded black pepper
A sparkle of oil
1 plain yoghurt
1/2 lemon’s juice
2 tbsp of mint/peppermint
Some ground black pepper
A sparkle of olive oil
How to do
We shred all the ingredients of falafel using the mixes, we form balls using our hands, we tarnish them in gram flour and we fry them in sunflower oil.
For the iogurt sauce, we mix all the ingrdients using a spoon.
Because fast food doesn’t mean junk food. Here you have a superfast, delicious and healthy recipe.
Ingredients (2 servings)
2 servings of spaghetti
300 mL of tomato sauce
A handful of dehydrated mushrooms.
1/4 of white wine
1 green pepper
1 handful of nuts
1 tbsp of herbs
1 tsp of ground pepper
How to do it
We boil the spaghetti.
Meanwhile, in a pan, we add the tomato sauce, the mushrooms (which we have hydratated for 1/2 hour in warm water), the green pepper in pieces, the nuts and the wine.We leave it there until the alcohol has evaporated.
Just before the spaghetti are ready, we add the spices to the sauce and stir a little.
We add the spaghetti to the pan and mix everything well.
This is a modification and widening of this El Comidista’s recipe. I mix those eggplants with shitake mushrooms so the meal is even tastier.It’s a good side for meat and fish, or qe could add an escrambled egg and some noodles and we have a complete meal.
3 tbsp of soy sauce
3 tbsp of rice vinegar
1 tbsp of oyster sauce or fish sauce
1 tbsp of honey (preferably not very strong)
1 lime (juice)
1/2 tsp of powdered chilli
1 tbsp of sesame seeds
We cut the eggplants into sticks, and fry them in a very hot pan, using sunflower oil until they brown.
We take them out of the pan and leave them on a piece of absorbent paper to eliminate the extra oil.
We prepare the mix of all the other ingredients (except sesam seeds and peanuts). We pour it in a cooking pot and we add the eggplants, the amount of water needed to cover them and the sliced shitake.
We boil it 10-15 minutes or until the eggplants are soft.
We take out the eggplants and shitake and let the sauce reduce until it looks like syrup.
We serve the eggplants and shitake, pouring the asuce all over them, and decorate with sesame seeds and minced peanuts. We can also add some lime zest.
I called them not-meat-balls because, how do you call some meatballs without meat? The other option was vegeta-balls, but as they don’t have any vegetable inside, I discarded it.
It has been a while since I have the thought that meatballs should be something else than meat with meat, so the moment I saw this ones from El Comidista, I decided I had to cook them. However, I changed the spices combination, what changes completely the flavour of the meal. And exactly that is one of the best things about these not-meat-balls, you canchange completely the air of the meal only changing the spice combination. The other good thing is that they are ready really fast, seriously.
As opposite to what great cooks do and teach, I try to fry them in the minimum possible amount of oil. I add oil as they consume it.
Ingredients (6 pieces):
1 small canister of cooked lentils (400g aprox)
3 tbsp of dry basmati rice
1 tbsp of ras el hanout (arabic style spice mix)
1 tsp of powdered chilli
1 tbsp of cumin
4 tbsp of breadcrumbs (and a little bit more for tarnishing)
Olive oil, salt and black pepper
How to do it:
We boil the rice as indicated at the package.
We wash the lentils and we mix them with the boiled rice.We blend it avoiding a complete blend, we should leave some rice texture.
We add the egg, breadcrumbs and spices. We mix it by hand forming a dough.
We leave it in the fridge after covering it with some plastic film, for half and hour (minimum).
We prepare some breadcrumbs (for tarnishing) and a pan with some olive oil.
We wet our hands and form the croquettes, we tarnish them and we fry them.
As side dish I prepared some hasselback potatos: washed potato, with some vertical cuts (avoiding cutting it completely), a trickle of olive oil and only 6 minutes in the microwave do the magic and turn them in butter. I served them with some honeymustard sauce.