RICE FLOUR PANCAKES WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

When we pondered about ways to celebrate the arrival of asparagus, this vibrant combination came to mind and we’re extremely chuffed to share it with you. You might have to wait for an hour to allow the pancake batter to set, but you will be rewarded by a delicious dinner of the colourful kind.

RICE FLOUR PANCAKE WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

 

 

For the batter, mix the rice flour, curcuma, salt and water with a whisk until smooth. Cover and allow to rest at room temperature for an hour.

25 minutes before the end of the resting time:

Heat oven to 200 degrees. Place the asparagus in an oven proof dish. Drizzle with olive oil, sprinkle with salt and pepper. Mix well and roast for 20 minutes. Add the crumbled gorgonzola and roast for another 3 minutes.

 

 

 

 

150g rice flour
1/2 tsp ground curcuma
1/2 tsp salt
375ml water
1 handful chives, finely chopped
1 handful dill, finely chopped


500g white asparagus, peeled and ends removed
Olive oil
200g gorgonzola


2 shallots, finely sliced
1 head of red cabbage, cut in fine trips (or mandolined)
4 tbsp aceto balsamico
1 tsp red chilli flakes
1 bunch flat leaves parsley, finely chopped

1 handful of radish sprouts, for topping

OUR RECIPE IN KACHEN MAGAZINE LUXEMBOURG

The new KACHEN MAGAZINE / LUXEMBOURG issue in German and English is now available in stores and it features us and our vegan LEMON ELDERFLOWER MERINGUE PIES, hurray!

The beautiful plate is handmade by Icelandic artist Sigríður Helga Olgeirsdóttir.

PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

This soup is simple to make, yet is light, aromatic and elegant in taste.
When purchasing parsley roots, make sure not to confuse them with parsnips, which might be their siblings from the root family,
yet are not as nutty in flavour.

 

Directions:

Melt the ghee in a saucepan and sweat the shallots for 3 minutes. Add the parsley root cubes and sweat for another 5 minutes, stirring occasionally. Pour the white wine, turn the heat up and cook for 1 minute. Add the coconut milk and the vegetable stock, bring to boil and cook for 20 minutes, until the parsley root cubes are soft.  

While the soup is cooking, heat the olive oil in a skillet. Add the chopped sage leaves, sprinkle with some salt and fry until they reach the consistency of crisps without burning them. Place them on a couple of sheets of kitchen paper to remove any excess oil.

When ready, remove the soup from the heat and mix with a blender. If the soup is too thick, add more water until you reach the desired consistency. Season to taste. You can pass the soup through a sieve if you like, which will make the soup rich in taste, but light in texture.

Pour the soup into four bowls. Drizzle each soup with drops of olive oil. Decorate with the sage crisps and sprinkled grated nutmeg.

Serves: 4

Ingredients:

1 tbsp ghee
4 shallots, finely chopped
4 parsley roots, peeled and cubed
100 ml white wine
200 ml coconut milk
750 ml vegetable stock
2 tbsp olive oil
1 bunch sage leaves, roughly chopped
Salt and pepper, to taste
Nutmeg, for topping

 

LEMON ELDERFLOWER MERINGUE PIES (GF, V, DF)

LEMON ELDERFLOWER MERINGUE PIES

Let’s celebrate the arrival of spring with a bunch of little lemony meringue pies!
They are light, bright, and fresh, big enough to soothe that sweet tooth, yet small enough to relish your indulgence to the fullest.
The black tea imbues the crust with character and the lemon curd is…a sweet and tangy slice of heaven, frankly.
Meringue is known for containing egg whites, this recipe however uses aquafaba, the liquid from canned chickpeas,
to create a silky, foamy and delicious meringue topping as well as the desired perfect swirls.
Bon appétit!

CRUST:

Combine the flours, starch, lemon zest, icing sugar and salt in a large bowl. Add the melted coconut oil and mix well with your hands. Add the black tea. Gently combine all the ingredients into a dough. Wrap in some cling film and chill in the fridge for 30 minutes.

Remove the dough from the fridge and divide it into 8 equal portions. Gently line the inside of each ramekin with the dough by pressing it, in order to achieve an even consistency. Trim the excess pastry with a sharp knife.

Pierce the bottom of the ramekins a few times with a fork, put them into the fridge and allow to chill for about an hour.

Preheat the oven to 175° C  45 min into the pastry chilling time. Line the pastry cases with sheets of baking paper and fill them with rice. Bake for 20 min. Remove the rice and allow the pastry to to cool down completely before filling (the rice will ensure that the pastry does not rise).

LEMON CURD:
Pour the lemon juice, the coconut oil and elderflower syrup into a small pot. Turn the heat onto low and stir continuously in order to prevent the mixture from over-heating.
In another bowl mix the corn starch and the cashew milk removing any lumps, add this to the warm lemon curd mixture. Gently bring to a boil whilst stirring. Allow to bubble for two minutes in order to thicken (the mixture will thicken further as it cools down).


MERINGUE (whip it just before you are ready to assemble the pies):
In a large bowl beat the chickpea water until you get stiff pecks.
To test if whipped chickpea water is ready, gently turn the bowl upside down. You can begin to add 5 tsp elderflower syrup and the icing sugar once the mixture is firm enough and doesn’t slide down. Otherwise, keep on whipping until the mixture stays in the bowl when tilted. The mixture should turn as beautifully sticky and glossy as an egg-based meringue.

ASSEMBLY
Fill the cooled pastry cases with a generous amount of cooled lemon curd.
Pipe meringue on top using a piping bag or a clean ziplock bag by snipping a corner.
Toast the meringues under a hot oven grill. It will only take about 2 minutes but watch the pies like a hawk as they can go from light brown to burnt in seconds! They may also need rotating after a minute if your oven burns a bit hotter at the back. Alternatively you can use a blow torch, if you own one.

Let the pies sit for at least an hour in order for them to set.

Makes eight 7cm-sized pie ramekins.

For the crust:

60g corn flour
60g coconut flour
30g corn starch
2 tbsp icing sugar
Zest of half a lemon
Pinch of salt
60ml coconut oil, melted
50ml strong black tea

For the lemon curd:

150ml lemon juice
5 tbsp elderflower syrup
1 tbsp coconut oil
200ml cashew milk
40g corn starch

For the meringue:

120ml chickpea brine
80 g icing sugar
4 tsp elderflower syrup

The wonderful plate is handmade by Icelandic artist Sigríður Helga Olgeirsdóttir