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| Pick of the Month |
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| Mushroom Stuffed Red Capsicums |
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Ingredients
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3-4 pcs red bell peppers
1 can sliced button mushrooms
2 tbsps unsalted butter
4-5 cloves garlic (minced)
1 stalk fresh rosemary
1 stalk fresh thyme
Pinch of cumin
Pinch of cayenne pepper
¼ cup grated gruyere cheese
1 bundle fresh flat leaf parsley
Olive oil
Salt
Pepper |
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| PROCEDURE |
- Pan roast or pan grill your bell peppers.
Set aside.
- For the mushroom mixture, heat the pan.
Sauté mushrooms in butter and garlic then season with salt, pepper, spices and herbs.
- Stuff the bell peppers with the mushroom mixture.
- Top with gruyere cheese and plate with parsley.
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| Carrot and Pumpkin Soup |
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Ingredients
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2 large carrots (peeled and diced)
1 quarter of a pumpkin
1 large onion (chopped)
1 stalk celery (chopped)
4 cloves garlic (crushed)
5 cups water (or vegetable stock)
1 sprig of rosemary
1 sprig of thyme
pinch of paprika
1 tbsp unsalted butter to finish
optional: yogurt/sour cream to serve
olive oil
salt
pepper |
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| PROCEDURE |
- In a large pot, saute garlic and onions in olive oil.
- Add carrots and pumpkin and cook for 3-4minutes
- Add celery and cook for another 2 minutes. Add remaining spices and season well.
- Add water and let it simmer.
Then add herbs.
- Pour the mixture into a food processor or blender. Process until the mixture is smooth.
- Take out the herbs and puree mixture from your blender.
- Bring the mixture back in the pot and add butter and season with salt and pepper.
- Serve with a drizzle of olive oil or a swirl of yogurt/sour cream.
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| 3 Spinach Patties |
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Ingredients
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1 bundle alugbati (blanched and chopped)
1 bundle of kangkong (blanched and chopped)
1 bundle spinach (washed, drained and chopped)
1 small can button mushrooms (chopped)
3 eggs (2 egg whites and 1 yolk)
1 tbsp soy sauce
pinch of cumin
pinch of cayenne
3-4 cloves garlic
1 red onion
1 tbsp chopped fresh parsley
1/4 cup grated parmesan cheese
1 cup bread crumbs
vegetable oil for pan frying
salt
pepper
baguette to serve |
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| PROCEDURE |
- In a mixing bowl, combine all ingredients; adding each ingredient at a time and season with salt and pepper.
- Using the palm of your hand, mold and make small patties with your mixture.
- Heat vegetable oil in a non-stick skillet.
- Pan-fry patties for 2-3 minutes on each side or until golden brown.
- Drain excess oil in paper towels. Set aside.
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| - FCA recipes by Chef Jeremy Favia |
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