Category Archives: Favourite recipes

My most flavourful recipes

Favourite recipes

Ricotta gnudi with swiss chard

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NOTE: The gnudi need to rest at least four hours, preferably longer, such as overnight or from morning till evening.

  • 500 g chard
  • 250 g ricotta
  • 2 whole eggs
  • 10 g parmesan, finely grated, plus extra to garnish
  • 20 g pecorino, finely grated
  • 1 pinch freshly grated nutmeg
  • salt
  • freshly ground black pepper
  • 3 tblsp flour
  • 200 g semolina
  • 100 g girolles
  • 1 tblsp of olive oil
  • 100 g unsalted butter
  • lemon juice to taste

OPTIONAL: It would not be among my favourites if I did not, instead of the nutmeg, add a tsp garam masala to the ricotta mixture. Also, by mistake I had only bought 200 g ricotta, so I make up for the volume with additional grated parmesan and pecorino. And finally, I added a bit of my favourite chili paste to the sauce.

Bring a large pot of salted water to the boil.

Strip the chard leaves from the stalks and wash thoroughly. Wilt the chard leaves in boiling water for 1-2 minutes then refresh in cold water. Trim the ends of the stalks and cook separately but in the same water for 2-3 minutes retaining a slight bite, then refresh in cold water.

Strain the leaves and give them a really good squeeze to remove all the water from them. Finely chop the leaves and cut the stalks into 5cm batons. Keep the stalks covered and refridgerated while the gnudi rest.

Beat the ricotta until smooth, coarsely chop the chard leaves and fold into the ricotta mixture. Add the beaten eggs, parmesan, pecorino, nutmeg, a pinch of salt and pepper then fold in the flour. Shape into 30g balls and place on a tray dusted with the semolina.

Roll the balls around in the semolina ensuring each ball is evenly coated. Cover and leave in the fridge for at least four hours, preferably overnight or from morning till evening, before cooking.

Clean the girolles thoroughly with a dry brush.

Bring another pan of salted water to the boil, drop in the gnudi and simmer gently until they float to the surface. This should take 3-4 minutes.

While the gnudi cook, heat up the olive oil in a wide pan. Fry the girolles and chard stalks for a few minutes over a high heat until nicely coloured. You want roughly an equal amount of girolles and stalks, so you may not need to use all the chard stalks

Turn down the heat, add the butter and a splash of the gnudi cooking water. Stir until the butter has emulsified and begins to thicken, then add a dash of lemon juice and a crack of black pepper.

Carefully remove the gnudi from the water using a slotted spoon, drain well and add to the sauce. Gently swirl the pan to combine everything and allow the sauce to thicken, coating the gnudi nicely. Add a splash more of the cooking water if it becomes too thick, or an extra knob of butter if a bit thin. Serve and finish with freshly grated Parmesan.

Favourite recipes, Main courses

Rajma Masala – red kidney bean curry

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  • Soak 300 g kidney beans in plenty of water for at least eight hours. Discard soaking water, rinse, cover beans in water and cook for about an hour. Drain but preserve most of the cooking water.
  • Add 1 tsp salt the last five minutes of cooking

While the beans are boiling:

  • 2 tblsp oil or ghee
  • 1 tsp cumin seeds
  • 350-400 g (after trimming and peeling) red onion, chopped
  • 1 tblsp each of chopped garlic and chopped fresg ginger
  • 1 chili, chopped
  • 2 tins tomatoes
  • 1 tblsp coriander powder (preferably from roasted whole seeds)
  • 1 small tsp turmeric powder
  • 1 tsp garam masala
  • 1.5 tsp chili powder (or to taste)
  • 1 bayleaf
  • A small handful of curry leaves
  • 3 green cardamom and 3 black cardamom, slightly crushed
  • 3/4 teaspoon salt or to taste

Suggested garnish (optional):

  • chopped cilantro (fresh coriander)
  • 1 tablespoon ghee, drizzled on top
  • 1 dollop of yoghurt
  • Some julienned fresh ginger, fried in ghee if desired

To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.

Add the chopped onion and cook till they turn a light colden – about five minutes on medium heat.

Add the ginger-garlic paste and green chili and cook for one minute

Add the pureed tomatoes, and cook, stirring occasionally, for five minutes.

Add the rest of the spices, mix well and cook for about ten minutes on medium-low heat.

Add the kidney beans and simmer for 20 to 30 minutes on low heat. Occasionally mash some of the beans to give the curry and creamy texture. Add cooking water if needed.

Favourite recipes, Miscellaneous

Okra yoghurt salad

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Inspired by the recipe for Okra Curd Salad in the book “Dakshin – Vegetarian Cuisine from South India”.

250 g okra, washed, trimmed, all water carefully wiped off, and sliced

3 dl yoghurt, whisked. (I prefer goat or sheep yoghurt).

2 tblsp oil or ghee

1 tsp brown mustard seeds

1 tsp cumin seeds

2 tblsp black gram dal (black split peas, the smallest you can find) rinsed

1 red chili, halved (or a dollop of your favourite chili paste)

If available: a pinch of asafoetida powder

1 small handful curry leaves – dried, if fresh not available

Garnish (optional): fresh coriander leaves

Heat the oil and add all ingredients except okra and yoghurt and sauté till the mustard seeds start to splutter.

Add the okra and cook on low heat till the okra is tender. Add a splash of water if it starts to look too dry.

Season with salt and allow to cool.

Add the yoghurt, mix well, and serve at room temperature.

Main courses

Pumpkin and chickpea curry

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  • 1 pumpkin, about 1200 g when trimmed and deseeded (but not peeled) – cut in cubes
  • 600 g cooked chickpeas with the cooking liquid preserved
  • 4 cm piece of ginger (about 30 g) chopped
  • 5 red onions (about 350 g after trimming) chopped
  • 5 cloves of garlic (about 30 g after trimming) chopped
  • 1 fresh red chili or to taste, in whichever form you have chili available
  • Ghee
  • 1 tblsp mustard seeds
  • 2 tblsp coriander seeds, roasted and ground
  • 1 tblsp cumin seeds, roasted and ground
  • 1 heaped tsp turmeric
  • Salt and pepper
  • 1 bunch fresh coriander
  • A small handful of dried curry leaves
  • 1 tin coconut cream

Heat the ghee and cook the onions at low heat for about 20 minutes. Add garlic and ginger after about 5 minutes. Stir occasionally – the onions should start to turn golden but not brown.

Add the mustard seeds, stir, cook for another minute.

Add the ground coriander and cumin, stir, cook for another minute.

Add the turmeric and the curry leaves.

Add the pumpkin, stir well.

Add the coconut cream and some of the chickpea cooking liquid, salt and pepper. Mix well.

Add the chickpeas, bring to a simmer, and cook till the pumpkin is cooked.

Favourite recipes, Miscellaneous

Beetroot, cheese waffles

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Blend the following in a blender or food processor:

250 g of any kind of flour. I used half chick pea flour, and half oatmeal. If you are a gluten addict, you can of course use wheat flour. Next time, I will try amaranth and/or millet.

2,5 dl water

50 ml olive oil

1 large egg

2 cloves garlic

1 piece fresh ginger, finely chopped

1 tsp sea salt

Remove to a bowl and stir in:

150 g cooked (boiled or roasted) beets, chopped or grated

75 g chopped onion

1 tblsp fresh herbs, chopped, or 1 tsp dried.

120 gram goat cheese, crumbled or grated

Big pinch freshly ground black pepper.

Mix well and bake in waffle maker for seven to eight minutes. Serve with for example a fried egg, a sauce made of goat yoghurt mixed with herbs, and caramellised onions.

Leftover waffles can be frozen and resiscitated in the toaster.

Cooking, Favourite recipes, Starters

Marinated tuna with capers and tomato

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(Photo to come)

 

300 g best quality raw tuna, cut into very fine dice

A handful of chopped coriander (or flat-leaf parsley or dill)

1 heaped tablespoon salted capers, squeezed dry and finely chopped

Juice of one lemon

5 tablespoons olive oil

3 large tomatoes, deseeded, drained and diced finely

 

Mix all ingredients except the herbs and the tomato, season with pepper, and salt if necessary.

Cover and leave in fridge for at least an hour.

Mix with the chopped herbs and the tomato “concassé” and serve immediately. Molded with the help of four tian rings and garnished with a sprig or two of dill or coriander looks good. Serve with a dollop of the best wasabi paste you can make/buy.