Low carb Ottolenghist lunch

Ingredients:

• raw shell-on (head as a bonus) shrimps
• long stem broccoli
• broccoli
• asparagus
• cumin
• for the dressing
• 6 garlic cloves
• 2 limes
• parsley and mint
• olive oil
• sumac
• pomegranate
• yohurt

For the ultimate life extending, finger licking summer Sunday lunch do this:

Make a marinade: bash the garlic and mix with generous amounts of olive oil, save some garlicky oil for the dressing in a separate bowl. Add 2 squeezed limes/lemons and generous amounts of salt/pepper to the marinade. Cover shrimps well in the marinade, giving them a stir.

Heat the grill (or grill pan). 

Bring water to boil and blanch the brocooli stems for 3 mins, repeating the same for the asparagus.

Drain and toss in some olive oil before putting on the grill.

Optionally, heat some cumin seeds in a pan, then crush a bit and mix with the broccoli

In the same water, add the broccoli florets and cook for 3 min or so.

Once veggies are done, set aside and grill the shrimps.

Make the dressing;

Mix the yogurt with the garlicky oil and add sumac, mint, pomegranate seeds.

Nom nom....

Crepes Suzette

Clatite Gordon Ramsay (ies cam 6 clatite):

300ml lapte

100g faina

2 oua

sare

- compozitia se lasa 15 minute inainte de folosire

Clatitele ies super fragede si moi

Pentru sosul de portocale:

3 linguri de zahar

4 portocale, 3 stoarse si una felii

50g unt

1 lingura cointreau sau grand marnier

Se caramelizeaza untul intr-o cratita de inox. Cand devine brun, se ia de pe foc si se adauga incet untul si apoi sucul de portocale.

Se reduce compozitia la foc mic cam 10 minute dupa care se adauga portocalele intregi si se mai reduce inca vreo 5 minute.

Clatitele se impaturesc in 4 si se pun intr-un vas Jena, peste care se toarna sosul si portocalele si se dau la grill 10min max la 200C

Cotlet de miel primavaratec

Pentru 2-3 persoane:

400g cotlet de miel 

Pentru invelis de ierburi:

1 legatura rozmarin, 

1 legatura patrunjel, 

1/2 sau mai putin de cimbru, 

1 catel usturoi

50g parmezan ras

pesmet - 2-3 linguri

Pentru garnitura:

cartofi fierti

mazare congelata

menta - cateva fire

smantana pentru gatit: 100ml

Mielul se sareaza/pipereaza generos cu 30 min inainte de gatire.

Ingredientele pentru invelis se baga la mixer sau se toaca fin.

Cartofii se fierb ca pentru piure si in ultimile 3-4 minute se adauga mazarea: cam 1/3 mazare la 2/3 cartofi

Mielul se rumeneste intr-o tigaie bine incinsa (fara teflon de preferat) in putin unt, pe toate partile. Cuptorul se incinge la 190 C.

Se baga mielul la cuptor pentru 10min dupa care se scoate si se tavaleste prin invelisul de ierburi si se baga la loc inca 4 minute.

Piureul si mazarea se mixeaza cu mixerul de mana impreuna cu menta, sare si smantana. Se obtine un efect fain de boabe care raman intregi prin restul de piure verde-primavaratec. 

Pofta buna!

Sourdough bread recipe

Lazyman's sourdough (makes 800g of dough for 2 breads) - minimal mess, no flouring of surfaces.

Day -2: 9pm feed the starter and respect the equal parts ration: original starter/flour/water

Day -1: 9am feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of Day -2)

Day -1 9pm feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of morning, if it's too much discard some)

Day 0 - making the dough

        9 am feed the starter again (now is a good time to save some for next batch you should have some 100-150g of the stuff for baking). When saving for next batch, add some extra flour so it doesn't starve in the fridge, it keeps for longer if on the dry, plasticine consistency side. 

      13h - mix 700g flour (can combine 100 rye, 200 wholemeal and 400 strong white) with 10g salt and 500g water (room temperature ideally) in a large plastic bowl. can use a wooden spoon not to get hands dirty.

    14h - add in the sourdough which should be bubbly and double in size by now - can still use the wooden spoon to mix

    14h30 - first stretching: wet hands well and stretch the dough to strengthen it

    15h - second stretching

    15h30 - third and final stretching

    19h - divide in 2 and form boules by hand to be placed in bannetons overnight (fridge or outside if cold)

if you don't have room in a cool place, further proof for 2-3h in the banneton and bake right away

BAKING DAY: take out from cool place and start the oven at 190C with a tray inside

When fully heated, put both breads on the hot tray and score.

Set timer to 50-60min

ENJOY

Shakshuka a la Florin

Ceapa rosie julienne

Ardei rosu si el julienne da mai gros

Pasta de harissa

Tomate in conserva (1 conserva)

Halloumi / feta

Pimenton 

Paprika dulce

Chimion pisat  (pt curry)

Se caleste ceapa cu ardeiul fajita style in ulei incins bine cu harissa pana se rumeneste binisor.

Se pune si pimenton /paprika si chimion 

Se stinge cu rosiile la conserva si se gateste la foc mai mic inca vreo 10 minute.

Separat, se grilluie halloumi iar o parte din el se amesteca in sos (se va descompune aromatizand sosul). Cealalta parte de halloumi se pune cu oul ochi pe farfurie :)

yam yam yam

Compot genial de gutui

* 1 portocala si 1 lamaie taiate cubulete

* 10-15 boabe de cardamom

La 2 gutui merge cam 1l de apa

La 1 l de apa se pun cam 350g zahar si se face un sirop in care se pun gutuile taiate cubulete si ce am enumerat mai sus.

Se fierbe la foc mic cam 1h.

Iese ceva incredibil!

Macrou cu salata de napi

 Pentru dressing:

* 1-2 lingurite mustar boabe

* 1 lingurita mustar strong

* ulei de masline

* otet mai dulce (din mere)

- se amesteca pana se emulsioneaza

1 nap ras pe razatoare sau taiat fin cumva

2-3 morcovi pe razatoare

1/2 varza rosie julienne

2 mere rase

se pot pune si stafide in rom, fructe uscate (caise, smochine maruntite)

Merge maxim cu pestele la gratar :)