Stumbled across this recipe
(mine is slightly altered) a few months back and thought to myself what the hell lets try it. I want to try being a bit healthier and it looks rather nice.
For it you’re going to need some pretty straight forward ingredients
- 1 Tin chickpeas.
- Breadcrumbs ( I used 1/3 to 1/2 a Baguette made into breadcrumbs roughly)
- 1 (or 2) grated carrot(s) (large)
- 5 (decent sized) shallots chopped .. nice milder flavour you could use a red onion as well
- 2 Eggs
- Ground Cumin
- Extras you’ll need … lemon juice
- Make your breadcrumbs first then blend the chickpeas and mix in the breadcrumbs and the shallots.
- Add your grated carrots .
- Add some lemon juice ( used the bottle kind and a few shakes of the bottle)
- 2 tea spoons Cumin (ground)
- Add some corriander ( used a fresh frozen one)
- Add in the 2 beaten eggs
- Mixed it all with hands (obviously it’s no longer in the blender)
- Make it into balls golf size or a bit bigger and flatten a bit.
- Throw them into the fridge for 30 minutes
- Then bake for 30 minutes around 200C
Nice and simple :) not that time consuming either (mainly have to wait for them) … and costs about 1.50 – 2 euro to make six next time will do double and freeze some I think
What you end up doing with yours is up to you. I ate them plain by themselves. I cut one up and put it into a baguette with some rocket, baby tomatoes and wholegrain mustard.
This is one of those quick and easy recipes that I love so much. It does however contain a large amount of butter so be warned.
I don’t generally have Ciabatta handy so I’m making do with a half a Baguette.
- Melt a good chunk of butter on a frying pan.
- Chop your shallots (or Red onion will do too .. normal onions I find require a good bit more cooking to get rid of any harshness). You want them fairly fine.
- Place shallots into the melted butter. Add some water so help prevent the butter drying too much. Reduce heat and let it bubble away
- Chop your tomatoes (I used 3 medium) again the smaller the better here you’re going to be spreading this on your bread. Add to the onion mixture. Add more butter if required (you want the mixture to be moist as it’s going to be spread all over your bread. Add some fresh basil if you have some. (Again I used a frozen basil mix that gives a really fresh taste)
- Spread your mixture over your baguette which you’ve split down the center (I like to keep it stuck together) Grate some emmental cheese on top and add some freshly ground black pepper to taste.
- Grill for 5 – 10 minutes (until the cheese is nicely melted on top) keeping an eye so it doesn’t burn
So this isn’t a carbonara as such (note the lack of egg) but to me it is sort of :D
This is a nice quick dish and the Ingredients for it are pretty basic
- Onions (I used shallots once again .. softer flavour)
- Pancetta (Bacon / cured ham of some sort you could chop up a couple of rashers if you wanted)
- Mushrooms (I’d have generally used button mushroom but I used some Shiitake Mushrooms here as there’s a nicer flavour from them
- Pasta (ideally you’d use tagliatelle in this case I used fusilli)
- Chop the onion and throw it on the pan with a bit of olive oil (I chopped the onion in half and sliced it rather than chopping up really small)
- Throw the Pancetta onto the pan as well and cook a bit (I usually end up removing excess fatty bits cus I’m like that)
- Chop the mushrooms up again I kept it fairly big and throw on the pan cook for a few minutes
- Stick on your pasta (depending on cooking times)
- Throw the cream in and wait for it to thicken up a bit
- Drain your pasta and mix the sauce into it in the sauce pan
- If you’ve got parmesan cheese now would be a good time to use it
And enjoy .. :)
This turned out rather nicely 9/10 from me .. the Fusilli may not have been the best choice in the world but it was still a really nice dish about 15 – 20 minutes from start to finish.