Artichoke patties are an excellent alternative to meat patties, which will surely be appreciated even by the non vegetarian.
For 30 patties
- 3 big artichokes
- 350 gr ricotta cheese
- 100 gr parmesan, grated
- 2 garlic cloves
- extravirgin olive oil
- 1 cup vegetable stock
- 1 tbsp parsley, chopped
- 1 tbsp fresh mint leaves, chopped
- 40 gr bread crumbs
- zest of 1 organic lemon + the juice for cleaning the artichokes
- 40 gr shelled walnuts, coarsely crushed
- 1/4 tsp nutmeg
for the sauce:
- 250 ml Kefir
- the smallest pinch of saffron
Clean and finely slice the artichokes. (see http://www.lagrandemela.info/en/flan-di-carciofi/)
Place the oil and garlic (cloves halved) in a large pan and gently fry until golden, then remove from the pan and add the artichokes. Sautée for 2-3 minutes and pour in the hot vegetable stock. Cover with a lid and let cook over low heat for 10 minutes, until the stock has evaporated and the artichokes are very tender.
Place the artichokes on a board and chop using a knife.
In a bowl pop in the artichokes, ricotta cheese, parmesan, nutmeg, parsley, mint, lemon zest and walnuts. Mix well and if the mixture becomes too soft add the bread crumbs. Season with salt and pepper to taste.
Make the patties using your hands, roll into the bread crumbs and place on a baking tray covered with parchment paper. Spray with some oil and bake in the oven, still, at 200°C for 20/25 minutes, until golden and cooked through. If you prefer, you can fry the patties in hot oil.
Serve with some good Kefir seasoned with salt and the smallest bit of saffron.
This is a light main course which can even become more complete if you serve it with plain rice and steamed vegetables. It has an intriguing and mild spicy flavour.
- 250 gr mussels (net weight without the shells: you will need about 1,200 kg of fresh whole mussels)
- 1 tin tomatoes
- 2 garlic cloves, thinly chopped
- 1 tbsp fresh ginger, thinly chopped
- 2 tbsp oil (whatever you like: I used extravirgin olive oil, but feel free to use what you prefer)
- 1 red chilli pepper, thinly sliced
- 4 tbsp coconut milk
- 1 pinch of lemon zests
- chopped fresh coriander to taste
Clean the mussels in cold water and blanch in boiling unsalted water for 1 minute or until opened and cooked halfway through. Drain and discard the shells as well as any mussels that haven’t opened and set aside.
In a heavy-based pan place the oil, ginger, garlic and red chilli pepper and let fry gently.
Add the tomatoes thoroughly chopped by hand and cook for 5 minutes.
Time to add the mussels: stir well and pour the coconut milk.
Scatter with the lemon zests , season with salt to taste and, if you like, the chopped coriander. Serve with steamed vegetables (I used green beans) and/or plain jasmine rice.
Tempeh is the result of a process of fermentation of yellow soya beans. Very important in the vegan cuisine, tempeh is a healthy and proteic food which can well substitute meat, specially when served together with sauces, vegetables and dips. In this case, I am suggesting a recipe which mimics more than vaguely a classic Italian dish, stew with artichokes.
- 300 gr tempeh
- 2 large artichokes
- 1 white onion, thinly sliced
- 3 tbsp extravirgin olive oil
- 1 lemon
- 2 tbsp soya sauce
- 1 tbsp parsley, chopped
- 1/2 tsp chilli powder
Clean and trim the artichokes (if you are wondering how, look at this good video tutorial https://www.finecooking.com/article/how-to-trim-artichokes), halve and reduce to thin slices, in the meantime keeping them in cold water acidulated with the lemon juice so that they don’t turn black.
Let the onion simmer with 2 tbsp extravirgin olive oil and a little water until white but tender, add the artichokes, cover the pan and cook for 10 minutes, then remove the lid and brown off.
Add the parsley and salt to taste. Cube the tempeh and marinate with the soya sauce and chilli powder for 10 minutes.
Sautée the tempeh in a clean pan with 1 tbsp extravirgin olive oil, mix with the artichokes and serve hot.
Feeling a little heavy after Christmas? Let’s have a soft detox with this warm, creamy and healthy veggie-vegan soup: if you want to go vegan, simply omit the feta cheese.
- 350 fresh or frozen peas (they are not in season!)
- 1 potato, peeled and diced
- 8 sprigs fresh mint leaves
- 2 tbsp extravirgin olive oil
- 1 red chilli pepper, thinly chopped
- 100 gr feta cheese
- 30 gr almonds, skin on, coarsely chopped
Fry the onion in a heavy-based pan with the extravirgin olive oil and the red chilli pepper. Add the potato cubes and let cook for 10 minutes. Add the peas, mix thoroughly and pour in the pan 500 ml of vegetable stock or boiling water: you might need more, depending on the quality of the potato you chose. Let simmer for further 10 minutes, season with salt and pepper to taste and the mint leaves as well (washed and drained). Place in a food processor and whizz until smooth and creamy.
Dice the feta cheese, transfer the soup in 4 bowls and scatter with the feta or almonds, if you fancy the vegan option.
Tagged with: feta
, feta cheese
Posted in Starters
, First course
, Light recipes
, Main dishes
Quick and easy to prepare (you can make it the day before), luscious to taste and light on your figure: isn’t that a dream? Let’s try this dessert and you will find that dreams do come true… sometimes.
- 100 gr top quality dark chocolate (70% cocoa) + 20 gr for decoration
- 50 gr brown sugar
- 4 free range eggs (you will need only the whites)
- 1 fat free Greek yougurt (170 gr)
- less than a 1/2 tsp lemony salt flakes (or plain salt flakes if you prefer to go easy)
Melt the chocolate in the microwave or in double boiler (a bowl set over a pan of simmering water). Let it cool to room temperature then add the sugar and yougurt. If you fancy a stronger flavour, omit the sugar. Mix well and set aside.
In a perfectly clean bowl pour the egg whites (it is important for it to be clean in order to have perfectly done egg whites, as any kind of grease can block the process) and whisk with and eletric hand mixer to medium-stiff peaks.
Using a whisk or a spatula, very gently mix together the whites with the melted chocolate and yougurt.
Divide the mix into four ramekins and leave to set in the fridge for at least 6 hours before serving.
Scatter the surface of the mousse with grated chocolate and some salt flakes.