Cooking with Andra: Starter

Showing posts with label Starter. Show all posts

Foccacia with tomatoes, cheese and ham

Low budget dinner, you surely have all of the ingredients in the pantry.

Ingredients: 400 g flour, 50 g butter, 3 egg yolks, 150 ml milk, 7 g dried yeast, 200 d cheese, 200 g ham, 1 egg yolk, 2 tbsp milk, 1 tsp salt.

Stuffed boiled eggs

Ingredients: 10 eggs, 5 tbsp oil, 2 tbsp mustard, 2 pickled cucumbers.

Boil the eggs for 12 min. Peel them and cut them in half after they are cooled down.

Take the egg yolks out and put them in a bowl.

Smash the egg yolks.

Add the oil and mustard and mix into a cream.

Fill the eggs with the mix.

Cut some pickle into stripes to ornate the eggs.

Keep in the fridge until serving.

Super cheat dinner: baked nachos and ham

Ingredients: 400 g nachos, 150 g cheese, 150 g ham, 4 chillies.

Preheat the oven at 180 C.
Put the nachos in an oven dish. Cut the cheese, ham and chillies in cubes and add them to the dish. Bake for 15 min, until the cheese has melted.

Serve whit crème fraiche and more chillies.

Cheat baba ganoush

Ingredients: 2 egg plants, 2 garlic cloves, 1 tbsp olive oil, salt, pepper, bread to serve.

Grill the egg plants on the stove, rotating them so they can cook evenly. This will give a nice smocked taste.

When they are soft all around, put them in a bowl and cover with a tea towel for 10 min. This will help when peeling the skin.
Peel the skin, clean your hand with water when the skin sticks.

Remove the stub and chop the egg plats with a knife until turned into a puree.

Put the puree in a bowl. Add the oil and crushed garlic cloves. Season. Cool down before serving.
Serve with bread.

Baked pumpkin and cauliflower salad

Ingredients: 1 pumpkin, 1 cauliflower, olive oil, 1 tsp sugar, juice from 1 lemon, 1 red chilli, 1 tbsp coconut flakes, 1 handful almonds, 1 handful mint leaves, 1 handful parsley.

Preheat the oven at 180° C.

Roughly chop the pumpkin and cauliflower. Put them in an oven tray and sprinkle olive oil.

Bake for 40 - 45 min, until they get softened.

Prepare the vinaigrette: 1 tsp sugar, lemon juice, olive oil.

Finely chop the chilli and add it to the vinaigrette.

Add the almonds and coconut to the vegetables.

Chop the mint and parsley.

Mix everything together with the vinaigrette and herbs.

Potatoes and mushrooms cream soup

Ingredients: 500 g potatoes, 100 g dried mushrooms, 100 g crème fraiche, salt and pepper.

Peel and cut the potatoes. Pour enough water to cover the potatoes.

Add some dried mushroom. When the potatoes are soft, bled everything.

Season with salt and pepper. Add the crème fraiche.

Grilled peppers salad

Ingredients: 3 peppers, vinegar, olive oil, 3 garlic cloves, salt.

Grill the peppers on the flame of the stove.

Remove them from the heat into a bowl and cover them with a towel for 5 min. Peel them. Chop them into slices.
Crush the garlic. Add the vinegar and oil. Taste and add some salt if necessary.
Mix everything together and let it cool down. Serve cold.

Quinoa, kale and carrot salad with avocado and courgette dressing

Ingredients: 100 g quinoa, 3 handfuls of fresh chopped kale, 1 carrot, 1 avocado, 1 courgette, 1 handful of almonds, 2 tbsp olive oil, 2 tbsp balsamic vinegar, salt.

Put 300 ml water in a pan. Add the quinoa. Bring to a boil then turn the heat low and let it cook for 15 min.

Blend the almonds, avocado and courgette. Mix everything with the oil and vinegar. Season for salt.

When the quinoa is cooked, drain it and let it cool down in a large bowl.

Add the grated carrot.

Add the kale and the dressing.

Mix everything together, until the dressing covers all the kale. Taste for seasoning.

Leak and potato soup

Ingredients: 5 leaks, 4 large potatoes, 2 carrots, salt, pepper, 2 tbsp oil, 4 tbsp creme fraiche.

Chop the vegetables. Add the oil to a large pan and fry the vegetables for a few min. Pour enough water to cover everything and boil until the potatoes are softened.