Mount And Blade Secret Items

Evening & Christmas (part one)

The dinner was a minor hit, Nena and I are really satisfied, even if we take notes for future improvements.
The menu I prepared myself, while my partner took care of the logistics superbly.
The recipes are not all original, though not without my paw and, being a special occasion, I turned to recipes inspired by LSG, to revisit as vegan specialty I also brought ethnic and copied a recipe from scratch. The recipe in question is the velvety, beautifully taken by the text " Soup-a-porter", full of fanciful ideas, many of which are easily convertible into key macrobiotics.

The entre

Celery Cream of Carrot and Apple

800 q 3 beautiful
carrot celery
3 slightly tart apples (preferably Granny Smith) 2 onions

1 liter of water
few sprigs of parsley
salt

Peel carrots and cut into rounds. Eliminated, if necessary, celery leaves the coast. Cut the ribs into small pieces. Peel the apples (if not biological) and cut into pieces of average size. Peel and finely slice the onions. Heat the olive oil in a pot of steel and jump to the onions and celery for about ten minutes, stirring occasionally. Add the carrots and apples, then the water. Add salt. Bring to a boil and cook over very gentle for about thirty forty minutes. All vegetables, especially carrots, should be very tender. Blend until creamy.
You can add a little 'chopped parsley when but it is also delicious served with ginger ...

The first course

leeks and saffron risotto

this recipe are already HERE.

Moros and Cristianos in vegan cake

This dish is of South American origin and I gave him just as a vegan and macrobiotic tomatoes in addition to eliminating animal products.

Per i legumi:

150 g di fagioli borlotti
150 g di ceci
2 cipolle
2 cucchiai di olio d'oliva extravergine
4 Cucchiai abbondanti di farina
4 cucchiai di panna di soia
timo e salvia
sale

Per decorare:

una manciata di pistacchi

Mettete i legumi e kombu in ammollo per una notte, tenendo separati ceci e borlotti.
Cuoceteli sempre separati in 2 pentole a pressione. Saltate le cipolle tagliata finemente nell’olio di sesamo assieme alla salvia e al timo.
Lasciate intiepidire i fagioli e i ceci e scolateli. Trasferite i primi in un mixer con metà panna due cucchiai di farina, e una parte delle cipolle. Frullate a crema e versate in uno stampo da torta oliato e infarinato, livellando con una spatola. Eseguite la stessa operazione con i ceci e versate sempre nello stampo con la purea di fagioli.
Livellate e spolverate con i pistacchi tritati grossolanamente a coltello. Infornate a 190°C per circa quaranta minuti, lasciate intiepidire e servite.
Un consiglio Se vedete che la purea risulta troppo soda, frul­late i legumi con poca acqua di cottura.

Continua....