Semolina, lentils, eggplant, pesto, arugula and soft boiled egg -


Semolina, lentils, eggplant slices, pesto, arugula and a soft-boiled egg ...

The title of this recipe is almost too long for twitter…. ;-)!

You may be wondering about this recipe ... lentils? With semolina? Here are 2 ingredients with light flavors but with a very different texture, when you cook the lentils "al dente"! the arugula is there to add a hint of bitterness, the eggplants are grilled and peppered with just the right amount of pepper, and the pesto comes to spice it up and round it all off!

Recipe type:

• Starter or main course

Number of persons :

• Recipe for 4 pers.

Preparation time for the recipe:

For semolina, lentils, eggplant, pesto, arugula and soft boiled egg

• 15 - 20 min.

Cooking time :

• 5 min. (soft boiled egg)
• 10 minutes for the semolina
• 10 minutes for the eggplants

Ingredients:

• Eggs: 4
• Lentils: 200 g
• Semolina: 200 g
• Eggplant: 2
• Arugula: 200 g
• Lime: 1
• Green pesto (basil): 8 tsp (make a pesto)
• Olive oil
• Freshly ground pepper
• Salt
• Coarse salt

Utensils needed for the recipe:

• 2 Pans
• 1 lemon squeezer
• 1 Large knife
• 2 salad bowls
• 1 measuring cup
• 1 Colander

Preparation of the recipe :Semolina, lentils, eggplant, pesto, arugula and soft boiled egg

Preparation of lentils:

• Rinse the lentils in cold water.
• Place them in a large saucepan.
• Add cold water, 2 to 3 times the volume of lentils.
• Add 1 tbsp of coarse salt.
• Allow 10 minutes after the water boils.
• Taste, the lentils should be slightly crunchy, “al dente”.
• Drain them with the strainer and set them aside.

Preparation of the semolina:

• Pour the semolina into a bowl.
• Salt.
• Add cold water to the semolina level and stir.
• Leave to stand for 10 to 15 minutes without touching it.
• After 15 minutes, remove the seeds from the semolina. first on the surface, then deeper and deeper.
• When the semolina is "fluid" add 2 tbsp of olive oil.
• Taste and adjust the seasoning.
• Book.

To prepare semolina there are many other methods, here is another one:

• Pour the semolina into a measuring glass and retain the mark.
• Pour the semolina into a bowl.
• Add 2 tbsp of olive oil and mix well.
• Pour water into the measuring cup up to the mark.
• Boil the water.
• Pour it into the bowl and mix
• Let stand 10 to 15 minutes.
• Drain the semolina. Theoretically this method is supposed to be easier…. But hey ... It's up to you.

Cooking soft-boiled eggs:

• Place the eggs in a saucepan
• Cover with water.
• When the water boils, allow 5 minutes.
• Place the eggs in very cold water to stop the cooking.
• Remove them when they are warm or cold.

Cooking eggplants:

• Cut the eggplants into slices of about 1 cm.
• Oil them on both sides, with a brush, with olive oil.
• Pepper well.
• Heat the grill or pan well, over high heat.
• Grill the eggplant slices to mark them on both sides.
• Reserve them.

Preparation of the semolina and lentil mixture

• In a bowl, combine the semolina and lentils.
• Add the pesto and mix well.

Dressing the plates (proposal) for the recipe:Semolina, lentils, eggplant, pesto, arugula and soft boiled egg

• In a deep plate, pour the semolina and lentils mixture
• Add the eggplant slices
• Add a few arugula leaves.
• Pour a little lemon juice just before serving.
• Add the soft-boiled egg ...

It's ready

Wine pairing for the recipe:Semolina, lentils, eggplant, pesto, arugula and soft boiled egg

Eggs are not very easy to match, their texture in the mouth, the peculiarity of their taste, does not make things any easier.

In this recipe, the flavors are subtle and sweet for the lentils and semolina, the eggplant here with its slightly peppery note, the bitterness of arugula and the acidity of lemon.

Red wine: A Madiran or Minervois.

These are wines from the southwest. Wines that have body, without too much and taste. Those that were sometimes called "petit vin de pays" have changed a lot. French wines have really made progress and we are enjoying it! More and more, I taste and appreciate the wines of the southwest. Today, I am not offering you a particular House or Chateau ... Take your pick from your wine merchant.

Cheers, in moderation and bon appétit!

Thanks to Laetitia Vasseur for letting me taste this original and delicious recipe, on cdubeau.com you can discover her beautiful culinary creations!


Red fruit semolina

Today a recipe for babies from 12 months old, with this red fruit semolina, perfect for a dessert.

In this case, I advise you to give your child a light dish, since this dessert contains the starch along with the semolina.

A dessert which is in season, and which will change while treating your baby: just semolina, fruit will suffice to make this gourmet dessert

I used a dash of ginger to tickle baby's taste buds, but you can leave it alone, or choose to add the seeds of a vanilla bean.

Semolina with red berries

For 1 person

From 12 months

Ingredients:

- 10g of fine wheat semolina

- 1 knife tip of powdered ginger

Wash the fruit, pit the cherries.

In a saucepan, put the cherries, raspberries and blueberries.

Cook for a few 3/4 minutes, and lightly crush the fruit.

Add the semolina, mix and cook over low heat for 2/3 minutes. The semolina will swell and give the fruit a slightly thicker texture.


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The grocery store in Niort

CHOICE of Wednesday March 3
Possibility to take away from 11:30 am => thank you for placing your order * by sms on 06 09 98 72 61 to ensure your lunch! SMS order until 10 a.m., then call 05 49 08 13 91 please, thank you opening of our restaurant area without reservation from noon>

Orange Party velouté: sweet potato, orange, red lentils, coconut milk, onions, vegetable broth, turmeric, nutmeg, salt and pepper

Fresh lentil salad *: green salad, lentils, cherry tomatoes, zucchini spaghetti marinated in GREEN PESTO, grated carrots, Pink radish, Poached egg, Tzatziki cream with fresh cucumber, sundried tomatoes, Croutons

Italian Cocotte Salad *: Fusilli pasta, chicken in tomato sand, Apulian scamorza (smoked mozzarella), cherry tomatoes, sundried tomatoes, grilled vegetables

Gourmet Basque sandwich: ciabatta bread, cream of tomatoes, cream of fresh cheese, Basque ham from the Aldudes valley, arugula

Vegetarian Chef's Sandwich: spelled bread, candied pepper cream, grilled eggplant, arugula, fresh goat cheese, wild herbs

Plain white cheese, Sugar, Fresh red fruits [raspberries and blueberries], Mango Apricot coulis or black cherry jam from the BASQUE country *

House Flu Mirabelle Tart *
Homemade Hazelnut Caramel Choco Cake *

Drinks of your choice [Jolival spring water - San Pellegrino sparkling water - Grapefruit, orange or ACE granini - Coca-Cola, San Pellegrino - Lemon or Blood Orange sodas]

* Please specify in your order if you want cutlery
A bread and dressing is provided with each salad

The grocery store in Niort

Containment N ° 3. your store information.

1️⃣ Your shop is OPEN in April during this confinement since our activity is authorized by the decree of our government (general food trade)

2nd exceptional closure due to maintenance Orange Fiber Network / Tuesday April 6 and Wednesday April 7, reopening Thursday April 8

3️⃣ If you live within a radius of 10km, you can go to our shop with proof of address with you

4️⃣ If you live in the same department, but beyond a radius of 10km, you must use an exit certificate and check the box "Purchases - Travel to make essential purchases or withdraw orders"

5️⃣ For people residing at the borders of the department, a tolerance of 30km beyond the department of residence is accepted. In this case, you can also check this box

6️⃣ This is our third confinement, and delivery to your home is in fact always at your service on our site www.epicerie-niort.com (free in Niort, flat rate of 5 € in the other towns of NiortAgglo), inquire at 05 49 08 13 91 or by email at: [email protected]

Our opening hours will be as follows from Thursday April 8 until the end of this new confinement:

● Tuesday to Friday 10:30 am / 2:30 pm - 3:00 pm / 6:00 pm
● Saturday 9:30 am / 2:30 pm

Aware of these new measures to be put in place, we thank you for your loyalty, since all together with determination we will go through this new period.


Two-tone quinoa with 6 green vegetables, mustard-chervil vinaigrette and soft-boiled eggs

TWO-TONE QUINOA WITH 6 GREEN VEGETABLES, MUSTARD-CHERFISH VINAIGRETTE AND SOFT EGGS

In the latest magazine ‘Saveurs’ (June 2014), everything I wanted before going to the market this Sunday.

I followed the recipe with two exceptions, added a little bean, and finished the dressing with yogurt to make it a little fresher.

Too good, ideal with this summer but rainy weather.

INGREDIENTS (2-4P)

  • 150 G WHITE QUINOA
  • 150 G RED QUINOA
  • 100 G GOURMET PEAS
  • 100 G FRESH PEA SHELLS
  • 100 G MARSH BEANS SCOTTISH
  • 100 G GREEN BEANS
  • 100 G FLAT BEANS
  • 2 MINI CUCUMBERS
  • 1 SMALL BOUQUET OF CERFEUIL SOMMITES
  • 5 CL OLIVE OIL
  • 5 CL OF SUNFLOWER OIL
  • 4 EGGS + 1 YELLOW
  • 1 C.A.S. BISTER MUSTARD
  • 2 CASES. OLD RED WINE VINEGAR
  • 1 GARLIC BUNCH
  • SALT PEPPER
  • 1 C.A.S. WHOLE YOGURT
  • WHITE VINEGAR

PREPARATION

Rinse the quinoa duo well under cold water in a fine colander.

Put the quinoa in a saucepan with 2x its volume in cold water. Season with salt and bring to a boil. After boiling, continue cooking for 7-8 minutes over medium heat.

Turn off the heat and let the quinoa swell for 15 minutes.

After this time, drain the quinoa and transfer it to a large dish.

Cook the green beans and flat beans for 10 minutes in boiling salted water. Do the same with the peas and snow peas, for 4 to 5 minutes, and to finish with the beans for 1 minute 30.

Each time, drain the vegetables well and let them cool in ice water. Remove the skin surrounding the beans.

Cut the different beans into pieces.

Peel the cucumbers, cut them in four lengthwise and remove as many seeds as possible.

Cut the cucumbers into brunoise.

Toss all the vegetables with the quinoa and olive oil. Reserve in the fridge for at least 2 hours.

Place mustard, egg yolk, vinegar and garlic in a high bowl. Salt and pepper. Mix everything together with a spoon.

Now add the sunflower oil and mix everything with a hand blender.

Then add the yogurt, mix with a spoon. Also reserve for at least 2 hours in the fridge.

Cook the 4 eggs for 5 minutes in salted boiling water, topped with a drizzle of white vinegar. Reserve them for a moment in cold water.

Serve the vegetable quinoa in deep plates, surround with a little vinaigrette and place in the center, a soft-boiled egg that will be cut to run the yolk over the vegetables.

WINE ADVICE

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Stephanie's kitchen

For : 4 people
Completion time : + or - 20 mn

  • 300g of oyster mushrooms
  • 300g of button mushrooms
  • 15g of pumpkin seeds
  • 15g sunflower seed
  • 4 eggs
  • 4 slices of smoked salmon
  • 1 clove of garlic
  • fat, butter or oil

Cook the soft-boiled eggs for 6 minutes in a saucepan of boiling water. Put them in cool water to stop the cooking. Shell the eggs gently so they don't break.

Clean and cut the mushrooms, cook them in a little fat (butter or oil) with the chopped garlic clove, set and pepper.

Roast the seeds, in a very hot pan let the seeds color slightly.

Arrange the mushrooms on a plate, sprinkle with seeds, arrange an egg and the slice of salmon. You can serve with a green salad.


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