valoscope

Spinach, Mushroom and Cottage Cheese Crêpes
PREP TIME 10 mins COOK TIME 30 mins COURSE Breakfast SERVINGS 8

INGREDIENTS

Filling
1 cup cottage cheese
2 cups fresh spinach leaves
1 package sliced crimini mushrooms (8 oz)
1 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper

Crêpes
1/2 stick unsalted butter
2 cups flour
21 oz milk
4 eggs
1/8 tsp salt

INSTRUCTIONS

Add the mushrooms to simmering basket of Thermomix® and fill the mixing bowl with 2 oz water. Steam on varoma setting for 4 minutes, then transfer to the mixing bowl after emptying the water and sauté on varoma setting for 4 minutes.
Add the spinach and cook for 2 minutes on varoma setting.
Add the cottage cheese and transfer to a mixing bowl.
Add the crepe ingredients and mix on speed 4 for 30 seconds. Let batter rest for 20 minutes.
Heat a cast iron skillet on medium heat and grease with butter.
Pour about 1/3 cup batter in the middle and swirl around the pan until set.
Cook for 1 minute, until bubbles form in the middle, then turn over carefully with a heat resistant spatula.
Top with spinach, mushroom, cheese filling and fold over twice.
Serve hot.

Portobello Vegan Beef(less) Stew
Prep Time 20 minutes Cook Time1hour Total Time 1 hour 20 minutes Servings 6

Ingredients
US Customary

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste

Metric

29.57 ml olive oil
453.59 g portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
31.25 g all-purpose flour
946.35 ml vegetable broth
907.18 g red potatoes, cut into 1 to 2 inch chunks
29.57 g fresh thyme leaves
29.57 g finely chopped fresh rosemary
236.59 ml dry red wine
29.57 g tomato paste
4.93 g Marmite (optional, but highly recommended for savory flavor)
2.46 ml liquid smoke, or to taste (optional)

( Read more... )

Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
2 leeks, cleaned, trimmed and thinly sliced into half moons
4 cloves of garlic, minced
2 tablespoons minced fresh oregano
6 cups vegetable stock
2 cups diced zucchini
2 cups diced asparagus
2 cups frozen peas
1 (14 ounce) can white beans, drained and rinsed
1/4 cup minced parsley
8 ounces small shaped pasta, cooked
1/2 lemon, juiced and zested
1 cup ricotta
Kosher salt, to taste
Black pepper, freshly cracked, to taste

Instructions

Add butter to a soup pot and set over medium high heat.
When the butter is melted add the leeks and cook for 5 minutes.
Add garlic and oregano and saute for a minute.
Pour in the vegetable stock and bring to a boil.
Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
Turn off the heat and stir in parsley, cooked pasta and lemon juice.

Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
Season soup with kosher salt and pepper.
Serve soup with a dollop of whipped ricotta on top.