Waffled Pea & Bacon Risotto

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I love to waffle pretty much anything. It makes food crispy and can give leftovers a new life. I made this pea and bacon risotto a while ago, and I waffled the leftovers for breakfast. I just mixed the cold risotto with some breadcrumbs, and waffled it in a well-greased waffle iron. Try to make small waffles so that they are easier to remove from the waffle iron and they are less likely to break.

Ingredients:

For the risotto:

1 tablespoon of olive oil

1 white onion, finely chopped

2 cloves of garlic, minced

400gr of Arborio rice

1/2 cup of white wine

125ml of cream

Salt

Celery salt

40grs of grated Parmesan

1 cup of frozen peas

150grs of crispy bacon slices, chopped (reserve the bacon fat)

For the vegetable stock:

1 ½ litter of vegetable stock

1 ½ cups of frozen peas

For the waffles:

About ¼ of a cup of breadcrumbs per cup of cold risotto

Vegetable oil for greasing the waffle iron

 

Start cooking the bacon in a large pan until it becomes crispy. Chop the bacon and set it aside. Keep the bacon fat.

Heat up the stock and add 1 ½ cups of frozen peas. Let them sit for 1 minute and then blend until smooth using an immersion blender. Keep the stock warm on the lowest heat.

In the pan with the bacon fat, add the olive oil over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic and rice, cook until the rice becomes translucent (about 1 minute). Then add the white wine and let it reduce.

Start adding the vegetable stock one ladle at a time and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.

Add the cream, Parmesan, the crispy bacon and the last cup of frozen peas.  Stir until everything is combined and let it cook for about 1 minute to allow the liquid to evaporate a bit and become creamy again. Add salt and celery salt to taste.

This recipe makes 3 plates of warm risotto. You can eat part of it and the rest waffle it. Or let it all cool down and waffle it.

To waffle it, mix about ¼ cup of breadcrumbs per cup of cold risotto. Grease your preheated waffle iron with some vegetable oil. I prefer to make the waffles small so that they don’t break when you take them out. I made each waffle with about ½ a cup of risotto. Serve while hot. Enjoy!

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Beet & Potato “Tacos”

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Not too long ago I watched a video on The Feed Feed’s Snapchat where Kendra from Paleo Paparazzi used thinly sliced Jicama instead of tortillas to make healthier tacos. That inspired me to make these. My mom is a big potato salad fan and so am I. A potato salad at the Christmas table was always a must. She would make it with cooked beets, eggs and cornichons. When I was little I didn’t like beets that much but now I love them, raw or cooked. So this is my version of my mom’s salad in taco form. It makes a great appetizer for a party too. It doesn’t require a lot of time to make and it is budget friendly.

Ingredients:

700grs of potatoes (I used 4 large ones)

2 large beets, I used 1 candy cane and one golden beet

1/3 cup of finely chopped cornichons

1 cup of blanched peas

1 ½ tablespoons of finely chopped dill

For the dressing:

1/3 cup of apple cider vinegar

1/3 cup of mayonnaise

½ teaspoon of celery salt

2 tablespoons of olive oil

1 teaspoon of mustard

1 ½ teaspoons of honey

Salt to taste

 

Cook the potatoes in a pot with boiling salted water until tender.

Then drain them and allow them to cool down enough to handle. Peel them and chop them into small cubes. Remember the size of your beets; you don’t want huge cubes of potato as a filling to the tacos.

Peel the beets using a potato peeler and then with the help of a mandoline, thinly slice the beets so you get your raw “tortillas”.

To make the dressing, just add all of the ingredients in a jar with a lid, cover it and shake it until it emulsifies.

In a large bowl, add the potatoes, cornichon, peas and dill. Add the dressing and mix well.

To assemble each taco, just grab about 2 tablespoons of the potato salad and use the raw beets as if you were using tortillas.

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Beet & Pea Hummus Tart

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Beets have become one of my favorite vegetables. As a kid I would pick them out of my food and now you can find here many recipes which include this gorgeous produce. I’m already looking forward to spring and this dish reflects that. The golden and candy cane beets add bright colors to this tart. It is filling without being heavy, and great to share at any dinner party.

This recipe is for 1 sheet of puff pastry (40x24cms).

For the pea hummus:

1/3 cup of tahini

1 cup of frozen peas, blanched for 1 minute

1 cup of canned chickpeas, drained

Juice of 1 lime

4 tablespoons of olive oil

Pinch of garlic powder

Pinch of celery salt

Salt to taste

For the beets:

1 medium golden beet

1 medium candy cane beet

Juice of 1 lime

2 tablespoons of white vinegar

5 tablespoons of olive oil

Salt to taste

Extras:

1 sheet of puff pastry (40x24cms)

Egg wash (1 egg beaten with 1 tablespoon of water)

¼ cup of toasted slivered almonds

 

The night before, place the frozen puff pastry in the fridge to thaw overnight.

To make the pea hummus, place the tahini in the food processor and pulse for 2 minutes. Then add the blanched peas and pulse for 3 minutes. Add the chickpeas and pulse for another 3 minutes. This will result in a smooth hummus. Finally add the lime juice, olive oil, garlic powder, celery salt and salt to taste. Pulse until everything is mixed through. Then transfer it to a bowl, cover it with plastic wrap and set it aside.

Preheat your oven to 180C/350F. Once the oven is hot, take the puff pastry out of the fridge.

Roll out the puff pastry over a sheet of parchment paper. Fold the edges, making a 1 cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders. Brush the whole pastry with the egg wash and bake it for 20 minutes till its golden. Then allow it to cool down.

While the puff pastry is cooling down, start making the beets. Peel them and with the help of a mandoline, slice them as thin as possible. Place the lime juice, vinegar, olive oil and some salt in a large bowl. Add the beet slices and mix well. Let them pickle for at least 5 minutes, and mix them halfway through.

Once the puff pastry has cooled down and the beets have sat in the vinaigrette for at least 5 minutes, start assembling the tart. Spread the hummus evenly all over the puff pastry. Then arrange the beet slices over the hummus. I folded each slice in half and tried to alternate the colors. Finally sprinkle the toasted almonds all over the beets. Enjoy!

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Celeriac, Pea & Arugula Soup with Sumac Roasted Chickpeas

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I made this soup about a month ago and now I’m craving it again. The temperature has gone down quite a lot in the past few days. It feels as if we jumped straight into winter. Brrr! So comfort food season has officially started and a creamy soup hits the spot. This is a very healthy soup. The celeriac provides enough creaminess without having to add any cream. I love the lemony roasted chickpeas and I like the texture of the feta as it kinda melts in the hot soup.

This recipe serves 2.

Ingredients:

For the Chickpeas:

100gr of canned chickpeas

1 tablespoon of sumac

Pinch of lemon salt

Pepper

Drizzle of olive oil

For the soup:

1 large white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

1 ½ litters of stock (vegetable or chicken)

1 cup of frozen peas

A handful of arugula

Salt to taste

2 tablespoons of olive oil

Extras:

100gr of feta, crumbled

Cayenne

 

Mix the chickpeas with the sumac, lemon salt, pepper and olive oil in a small bowl. Spread the chickpeas in an oven dish lined with parchment paper. Roast for 20 minutes at 180C/350F.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, add the frozen peas. Let them sit for a minute in the soup. Turn off the heat, add the arugula and blend it until smooth. I used an immersion blender.

Pass the soup through a sieve and pour it back into the saucepan. Let it reduce over medium heat for 10 minutes. It will thicken nicely.

Taste for salt, keep in mind that the feta will give some saltiness. Divide the soup into two bowls. Top them with the crumbled feta, roasted chickpeas and a sprinkle of cayenne. Enjoy!

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