Autumn competition

Mchadi with fried eggplants, spicy tomato sauce and pickled vegetables

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Author: Ketevan Pasikashvili, Georgia

1. Mchadi

Ingredients (for 6 servings):

  • 400 grams of stone-ground cornmeal (preferably white),
  • 1/4 teaspoon of salt,
  • 1 cup of cold water (may need more depending on the cornmeal).

Preparation:

Add water to the cornmeal little by little so that the cornmeal becomes firm but not wet. When the dough is ready, take a piece and make a small ball. Shape the ball in the palm of your hand until it looks like the one in the picture above.

Heat the oil in a pan (medium heat) and add the dough. Smooth each piece with the back of a wet spoon.Cover and cook for 5-6 minutes. Turn the dough over and cook uncovered for a further 5-6 minutes. The Mchadi are golden brown when ready.

2. Eggplant with garlic

Preparation:

Slice the eggplant and add to a pan with 7 tbs of oil. Fry (covered) on a low temperature until one side is cooked. Remove cover and fry the other side. Repeat until all of the eggplant is fried. And then add some crushed garlic over it.

3. Ajika ( tomato sauce)

Ingredients:

  • 3 kilos of tomatoes,
  • 1.5 kilos of sweet red peppers,
  • 250-500 grams of hot red peppers,
  • 200 grams of garlic,
  • 2 heaped tbs of dried coriander,
  • salt (amount dependent upon personal preference).

Please note: The picture above depicts all of the ingredients but does not show the full quantities.

Preparation:

Put the peppers onto newspaper and leave overnight to thoroughly dry. When ready to make the AJIKA, remove all of the seeds from the hot red peppers. CAUTION: Wear gloves to do this or your fingers and hands will burn from the capsaicin (heat producing chemical) contained in the peppers. Save the seeds – dry them and use them in other recipes.

Remove all of the seeds from the sweet red peppers. Remove the skins from the garlic. Remove the skins from the tomatoes. Crush the hot and sweet peppers and the tomatoes. We used a meat grinder to do this. Crush the garlic. Add the dried coriander and salt (amount dependent upon personal preference). Use your hands to thoroughly mix the AJIKA. CAUTION: Wear gloves to do this or your fingers and hands will burn from the capsaicin (heat producing chemical) contained in the peppers.

4. Pickled cucumbers

Ingredients:

  • water,
  • dried red hot papers,
  • cucumbers,
  • salt,
  • sugar,
  • laurel.

Preparation:

Mix all these ingredients in container and pour cool water till it will be full. Cover it with cap and leave 5-7 days.

5. Pickled peppers

Ingredients:

  • green pepper,
  • laurel,
  • quince and cherry leaves,
  • dried dill,
  • water,
  • salt.

Preparation:

Mix all these ingredients in container and pour cool water till it will be full. Cover it with cap and leave 10-14 days.

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Autumn competition

Spelt-Pumpkin-Risotto

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Author: Christiane Klemm, Germany

Ingredients (4 Portions):

  • 250g spelt (preferably soaked overnight)
  • 350g pumpkin (Hokkaido)
  • 1 onion
  • 1l vegetable stock
  • 90g shaved Parmesan
  • rapeseed oil
  • salt, pepper

if you’re feeling fancy:

  • 4 tbsp. pumpkin seeds
  • pumpkin seed oil

Instructions:

Dice the onions and sweat them a little in rapeseed oil, add the spelt. Now add vegetable stock, only a little a time, just like you would cook a risotto. Stir constantly. Add pumpkin when the spelt will take about 10 more minutes. Keep cooking until everything is soft, you might want to add a little more vegetable stock. Mix in the Parmesan and season the dish with salt and pepper to taste. If you like you can garnish it with pumpkin seeds and pumpkin seed oil.

spelt-pumpkin-2Depending on what type of spelt and pumpkin you use the timing and needed amount of vegetable stock might change a little, but it’s generally pretty simple to make. You can also use different cheese if you like. Enjoy! =)

 

Autumn competition, Recipe competition

Call for autumn vegetarian recipes

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We entered the last quarter of the year. Leaves on trees are slowly turning from green to yellow and red. Nature is preparing for the winter rest.

Following the course of seasons we open the Autumn vegetarian recipe competition! October is also Vegetarian Awareness Month, which makes this competition all the more important.

Whether you cook in your office or not, we encourage you to share recipes of your favourite vegetarian dishes with us! All recipes will be published here on our blog. In addition, authors of the most popular recipe will receive an eco-friendly reward – something to make their cooking experience even more enjoyable.

Send your recipe with photographs until Monday 24th of October 2016 to aljaz@yeenet.eu.

We wish you lots of inspiration in the kitchen and are already looking forward in trying out your vegetarian recipes!

Stay connected to Office cuisine via Facebook @officecuisine

Recipe competition, Summer recipes

Summer competition rules

summer competitionThe Office cuisine summer vegetarian recipe competition has started! These tasty recipes are looking for your votes:

 Summer Lasagna Rolls (Italy)

Papaya Chili Salad (Vietnam)

Vegan Eggplant Noodles (Georgia)

Competition rules:
-You can read about each participating recipe by clicking on the link available with each photo in Office cuisine’s Facebook album.
-Check them out and find your favourite recipe.
-Press the “Like” button in this photo album for your favourite recipe.
-Voting will be open until July 28th (17:00 CET). The winning recipe will be decided upon the number of “Likes” and will be announced on the blog and shared on Facebook.

Good luck to all participants!

Summer recipes

Vegan Eggplant Noodles (Georgia)

Georgia_Vegan eggplant noodles 1

Author: Tamar Lomsadze, Georgia

Ingredients:

5 or 6 medium eggplant, spiralized ;
2 red bell pepper;
1 yellow bell pepper;
2 clove garlic, minced;
2 red onion, chopped;
2 medium tomato, chopped ;
2 medium carrots, ribboned with a vegetable peeler;
1/4 t. red pepper flakes ;
1 t. Herbes de Provence ;
fresh parsley optional;
1/2 t. sea salt.
8 leafs of Lettuce,1/4 medium carrot and one eggplant for decoration

Instructions:

Georgia_Vegan eggplant noodles 4

Place the spiralized eggplant on a cutting board and sprinkle the eggplant with salt and let stand. After about 30 minutes, water droplets will form on the surface of the eggplant. Rinse salt from the eggplant thoroughly and pat dry. This will reduces the bitterness and also salting eggplant,  help them absorb less oil when you sauté them, and they do cook faster as you have already got rid of all that water. Just be sure to squeeze them well after salting.

While you are waiting for eggplant seed the bell pepper, then cut it into long thin slices. Cut the slices in half. Heat the oil in a deep skillet. Add in the onion, carrot and bell pepper.  Saute for a few minutes, and add the garlic and tomato.  Cook until most of the water from the tomatoes evaporates–about 5 minutes. Than add  red pepper flakes , Herbes de Provence  and parsley and place the sauce on plate or bowl.

When eggplant will be “sweated” Heat oil in a skillet  add eggplant noodles and sauté till the edges begin to brown, 4-5 minutes. Than  mix eggplants  with sauce  and serve.

You can make flowers with carrot and eggplant peel, also make cute penguin with eggplant and decorate the dish; this is just for fun.

Summer recipes

Papaya Chili Salad (Vietnam)

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Author: Elise Blandin, France

Ingredients:

  • 3 carrots
  • 1 papaya
  • Mint
  • Sesame
  • Lemon
  • Olive oil
  • A pinch of salt
  • Chili sauce
  • Peanut

Instructions:

  1. Peel the carrots and the papaya.
  2. Wash and chop the mint.
  3. Grate the carrot and papaya.
  4. Mix all the ingredients together. You can add a bit of salad for decoration
  5. Sauce: olive oil, lime, chili and chili sauce
  6. It’s ready to eat, so delicious !
Summer recipes

Summer Lasagna Rolls (Italy)

lasaAuthor: Maria Laura Calia, Italy

Do you know that feeling when you’re craving a big plate of delicious and creamy lasagne, but it’s definitely too hot to turn on the oven? Well, being italian and great fan of meat free lasagne, I know what I mean. Therefore, here I am with a healthy and fresh summer version of this beloved dish.

Ingredients (serves 2):

4 lasagna sheets

For the filling:
• 200 gr ricotta cheese (or silken tofu for a vegan version)
• 50 gr fresh baby spinach
• 1 tbs olive oil
• 1 tbs lemon juice
• spices to taste (salt, black pepper, garlic powder)

For the sauce:
• 200 gr cherry tomatoes
• 4 sundried tomatoes
• 2 spring onions (only the white part)
• 1 tbs olive oil
• 1 tsp salt
• pinch of sugar
• fresh basil

Instructions:

  1. Chop the spinach and season with olive oil, lemon juice, salt, pepper and garlic powder.

  2. Add the ricotta cheese (or the tofu) and stir well to combine. Set aside.

  3. Soak the sundried tomatoes in hot water for 10/15 minutes. Meanwhile, cut the fresh tomatoes and remove the seeds.

  4. Blend all the ingredients for the sauce, except the basil, adding a splash of water if necessary. Chop the basil and add it to the sauce. Set aside.

  5. Boil the lasagna sheets in salted water, following the instruction on the package.

  6. Assemble the rolls by spreading 2 tbs of filling on each one. Roll it and cut in half.

  7. Serve with plenty of fresh tomato sauce and enjoy!