“Torrada de Escalivada”

Working in a health food store gives me the opportunity  to bring home a lot of food that many people will not buy because does not look pretty, but for me that an excellent opportunity to use those goods for my own recipes.

As a mediterranean – more precisely, from Catalonia – I love eating “torrades”, translates as “toasts” but prepared in the Catalonian way. The best “torrada” you can eat ever is the one made with  Pa de pagès (Catalonia farmers’ bread) and toasted on fire… that is simply holistically, healthy delicious!!!

My favourite “torrada” is the Escalivada one, if you want a 5 minute, healthy snack see the  recipe below.

Ingredients:

  • 5-6 green, red, yellow peppers
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 raw apple cider vinegar
  • 1 clove of garlic
  • fresh parsley
  • 3-4 slice of sourdough bread

Preheat the oven to 300 Fahrenheit degrees.

Make “a baking bag” with aluminium paper and place the whole peppers inside and put into a tray.

Place the tray in the oven and roast for 45-60 minutes.

Remove the tray from the oven and leave it cool, then peel the peppers (this is optional, you can eat with the roasted skin) and scoop the seeds. Then cut the pepper into long-thing slices (up to down).

Place the roasted, sliced pepper in bowl and add olive oil, sea salt, black pepper, vinegar, fresh parsley and half sliced garlic clove. Mix it together, when done you can eat it on toast (see below) immediately or leave it in the fridge.

Basically you have prepared the “Escalivada” which can be eaten over the next 5-7 days (store in the fridge).

Toast the bread and rub half a clove of garlic on top (essentially grating garlic directly on the toast), add the “Escalivada” and you have “Torrada de Escalivada”.

Enjoy, feel & eat!

@ramonsfoodsense

One of my Paellas

Paella means, Sunday, family, friends, relax, sun, my roots, mediterranean sea…
Ingredients:
  • 1 espresso coffee cup of rice per person
  • 2 red pepper
  • 3 chicken breasts
  • few pork ribs or pork fillet meat
  • 1 green pepper
  • 3 cloves of garlic
  • 4 tomatoes (ripe)
  • Olive oil
  • Salt
  • Saffron
  • Black pepper
Cut the garlic into small slices, also dice the peppers.
Add 3 tea spoons of olive oil  and fry the garlic until golden.
Meanwhile (or beforehand) slice the chicken and pork.
When the garlic is golden, add the peppers to the pan, cook for 5 minutes and then add the chicken and pork and fry around 15-20 minutes, until cooked through.
Grate the tomatoes and mix with salt, pepper and saffron when everything is mixed properly add to the paella pan and stir for a couple of minutes.
Then, add the rice to the pan and mix, then add the water (remember 3 cups of water for 1 cup of rice).
Bring it to boil until the rice is done – be careful to check the rice and keep the water level high enough to cook the rice until cooked.  (If the water measure is correct at the start, adding the water should not be needed.)
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Enjoy, feel & eat!

Pumpkin and Green Pepper Lasagna.

Ingredients:

  • 2 Big slices of Pumpkin
  • 2 Green peppers
  • 8 Mushrooms
  • 1 generous handful of raisins
  • 2 TBSP of sunflower seeds
  • 150g of Spinach
  • Soya/Almond/Hemp milk or Dairy Milk
  • 125g Unsalted butter
  • Grated Mozzarella cheese (100 grams or less, used as topping)
  • 1 tsp Salt
  • 1 tsp Pepper
  • Lasagna Pasta (1 pack).

 

Peel and cut 2 slices of pumpkin in cubes. Then put them into a baking tray, add salt and pepper, put the tray in the oven (150-180C) and bake for around 20-30 minutes.

Put the whole pepper in a tray and roast in the oven. Meanwhile add 1tsp of olive or coconut oil in a frying pan and heat. Slice each mushroom into four slices and add to the pan to fry for 5 minutes or so, then add the raisins and sunflower seeds, fry for a further 3-4 minutes and then add the spinach and stir 2-3 times to mix, cover with a lid and turn off the heat and let it rest (continuing to cook).

Preparing the béchamel

In a pan, add 1tps of olive oil, 1tbsp of unsalted butter and start to heat (melt the butter). In a bowl, add 3tbsp of rye flour slowly to a cup of milk, stirring until mixed — add more flour if needed to achieve the correct consistency for béchamel. When the butter is melted, add the flower and milk mixture and do continuously stirring, add milk and/or rye flour if needed to achieve the correct consistency.

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When green peppers are roasted, cut them in small slices and add to the pan with the raisins, mushrooms, spinach and sunflower. Do the same procedure with the pumpkin. Add a little bit of béchamel and mix all together.

Boil water with a little bit of salt in a pan large enough to cook the lasagna pasta and add pasta to cook. Cook for no more than 4-5 minutes (remove from the water while building the lasagna so it does not continue to cook).

Building the lasagna:

Put 1tsp of oil in a lasagna dish/pan and add 2 slice of lasagna pasta, then add few spoons of the mix to create the first layer, then repeat to add more layers until you have used all the mix. Then cover with 2 slice of lasagna pasta and pour the béchamel on top. Then, on top of the béchamel add 5-6tsp of mozzarella cheese. Cook in the oven at 175 Celsius until the layers are heated through and the cheese becomes golden. (Perhaps watch for the liquid in the layers bubbling.)

Enjoy, feel & eat!

@ramonsfoodsense