Corte 400g de ruibarbo em pedaços de 2,5cm, coloque numa panela de fundo grosso e adicione 50ml de água. Leve ao fogo até que o ruibarbo comece a soltar seu suco. Junte 150g de açúcar e o suco de 1/2 limão e continue cozinhando, com a panela tampada, até que fique bem macio. Passe para um recipiente plástico e leve ao freezer. Quando formar cristais de gelo ao redor da borda, bata-o bem com a batedeira. Repita esse procedimento várias vezes. Tire o sorbet do freezer e coloque na geladeira 15 minutos antes de servir. Serve 4.
Beautiful spring began at the 42nd week of the Meat Free Monday Challenge in Brazil!
That the energy of this renewal of nature flood your life and encourage you to collaborate with the continuity of our forests and environmental balance.
Come to challenge! Here 6 recipes movement of the book with photos of the dishes prepared: Asparagus with soft egg, tabbouleh, a sensational gnocchi and sweet potatoes, a green salad, a pastry of fine tart, asparagus, zucchini, peas, arugula, spinach and cheese sauce and rhubarb ice cream (we did with blackberries and frozen bananas, just knock with a sweetener of your own, use molasses).
Enjoy !!
Breakfast
Soft Boiled Egg with Asparagus
Place 4-5 asparagus in a large saucepan of salted boiling water for 3-5 minutes or until soft. At the same time, the first organic cook egg for 3-4 minutes. Place the egg in a door-eggs on a plate. Drain the asparagus and arrange on the plate next to the door-eggs. Cut a lid on the eggshell and season it with a pinch of salt and black pepper freshly ground. Serves 1.
Packed lunch
Tabbouleh
Wash 150g bulgur wheat in cold water, drain and place in a bowl. Pour over 400ml boiling water, cover and let stand for 30 minutes. Drain well in a sieve and place back in the bowl. Add 20g chopped parsley, 20g chopped mint, chopped 4 scallions stalks, peeled cucumber, seeded and chopped fine and 3 tomatoes, peeled or seeds, finely chopped. Stir well. With a fouet, beat 3 tablespoons (soup) of olive oil and juice of 1 lemon. Add a pinch of salt and black pepper freshly ground and mix with tabbouleh. Serves 2.
Lunch
Sweet Potato gnocchi with Arugula Pesto
The gnocchi is so light dumpling floating to be cooked and that is when it floats you know you're ready. It is usually prepared with potatoes, but this version uses sweet potato is a pleasant alternative, substantial and quick to prepare. Alternatively you can use the classic pesto sauce made with basil.
625g sweet potato, peeled and diced
15g butter
75g plain flour
100g semolina
grated nutmeg time
salt and black pepper freshly ground
FOR PESTO
50g rocket
2 cloves garlic, crushed
3 tablespoons (soup) of pine nuts
100ml olive oil
Cook sweet potatoes in boiling salted water for 10 miutes or until soft. Drain it and let cool.
Put all the ingredients for the pesto in the jar in the food processor and blend until a grainy paste. If you prefer, you can use the pestle.
Pass the sweet potato through the wringer and place in a bowl. Add the butter, flour, semolina, nutmeg, salt and pepper to taste. Knead until smooth. Divide it into 4 portions and with each form a roll of 2cm in diameter. Cut the rolls into pieces of 2cm. Light the fire a large saucepan of salted water. When boiling, place the gnocchi in it, a little at a time, and cook for 3-5 minutes, until they rise to the surface. Remove with a slotted spoon and keep warm while cooking the rest. When they are all ready, mix with the pesto and serve. Serves 4.
Accompaniment
Salad leaves
In a bowl, gently mix 4 handfuls of leaves of various kinds - sorrel, arugula, smooth alfase, mimosa, Roman or minialface, new leaves of beets, etc. - And divide among 4 salad plates. Prepare the sauce by mixing 1 tablespoon (soup) of hazelnut oil, 1 spoon (soup) of vegetable oil, 2 teaspoons (tsp) white wine vinegar, salt and black pepper freshly ground black to taste and 1 tablespoon ( tsp) Dijon mustard. Divide the sauce among the plates and sprinkle over some fresh aromatic herb such as dill, basil or one that suits you. Serves 4.
Dinner
Tarte Fine Vegetables
The fine tart is made with filo or puff pastry base. Can be covered with sweet ingredients - the mace is a classic choice - but here is the basis for a light cheese sauce and a mix of vegetables, which add a touch of freshness and an unforgettable flavor.
1 tablespoon (soup) of chopped fine chervil
1 tablespoon (soup) chopped fine parsley
60g sour cream
2 yolks of organic eggs
60g Gruyère cheese, grated
6 asparagus, cut into thin slices the length
1 small zucchini, sliced thin by length
80g fresh peas peeled
60g unsalted butter
8talos chopped chives fine
3 filo pastry sheets
12 large leaves of sorrel
50 g of spinach leaves
80g rocket
salt and black pepper freshly ground
Mix cerofólio, salsa, sour cream, egg yolks and half the cheese. Season to taste with salt and pepper and set aside.
Light the fire a pot with water to boil in a pot, put water and ice. Afervente sliced asparagus for 10 seconds, drain and place in ice water. Drain again and dry with paper towels. Repeat this process with the slices of zucchini. Do the same with the pea, however, scalding it for 2-3 minutes.
Melt half the butter in a shallow saucepan over medium-low heat. Add the chives, season with salt and pepper and cook for 2-3 minutes. Let cool on a plate, then add the yolk mixture.
Preheat oven to 180 ° C. Melt the remaining butter. Place a filo pastry sheet in a large roasting pan, brush it with melted butter and cover with another sheet of dough. Brush again with butter and overlaps the last dough sheet also brushing with butter. Cut the filo dough into 4 equal pieces and support another baking sheet on top to keep it flat. Bake for about 15 minutes, until golden and crisp. Lower the oven temperature to 160 ° C.
Spread over crust baked to yolk mixture and chives. Arrange leaves of sorrel and spinach and season with salt and pepper. Add to adobrinha, asparagus and peas. Sprinkle the remaining grated cheese and bake for 8-10 minutes. Hand over some rocket leaves and serve immediately. Serves 4.
Dessert
Rhubarb Sorbet
Cut 400g of rhubarb into pieces of 2.5 cm, put a thick bottomed pan and add 50ml of water. Cook until the rhubarb start releasing their juice. Add 150g of sugar and 1/2 lemon juice and continue cooking with the pan covered until it is very soft. Pass to a plastic container and freeze. When ice crystals form around the edge, beat it well with an electric mixer. Repeat this procedure several times. Take the sorbet from the freezer and place in refrigerator 15 minutes before serving. Serves 4.
