Non classé

Improvised Recipes #4

Posted

Hello!

After the trials of my cooking CAP (result on July 6, and soon an article about my experience as a FREE candidate!), here I am back on this blog with a new article in my series of "improvised Recipes".

And today I decided to talk to you about a dish full of creativity that we can adapt as we want: the Buddha Bowl.

The Buddha Bowl is a complete meal served in a bowl, which makes it – to my liking – more generous and convivial. When I cook, I try to respect a certain balance. I always cook a cereal, vegetables, a source of protein (eggs, meat, fish) and a small sauce.

Then there is the organization of the bowl itself. Usually I make a bottom with cereal and a little sauce, then, I put vegetables, a little sauce, and protein.

So I suggest two recipes from Buddha Bowl, but of course you can always invent and reimagine yours!

The recipe for my Buddha bowl couscous-mushrooms and calf egg:

To make the eggs calves well, it takes between 4 and 5 minutes of cooking in boiling water with a little vinegar to prevent too much white from coming out if the egg cracks.

Before pouring hot water on the semolina, I like to moisten it with olive oil with a little cumin, it prevents it from becoming too dry and it perfumes well.

For fennel, I advise you to grind half in order to clear its aromas, and leave the whole seeds for the other half to bring a little crunch.

For 1 Buddha Bowl.

Ingredients:

-1 egg

-Cider vinegar

-Semolina

-Olive oil

-Cumin

-Tamari

-Big salt

-Paris mushrooms (fresh, canned or frozen)

-Dill

-Soy Cream

-Fennel seeds

-Cashew Nuts

Roll of the recipe:

  1. Cook the sliced mushrooms in a little water with cumin and tamari. Add the cashews coarsely cut into pieces and the seeds of fennel. Put the soy cream according to the craving and let it cook and thicken.

  2. Boil water in a kettle. In a bowl, put the semolina, olive oil, cumin, and coarse salt. Mix well. Once the water is boiling, pour it over the semolina without completely covering it and mix it with a fork to avoid "lumps". Add a little water if necessary.

  3. In a saucepan, heat water with a tablespoon of cider vinegar. Cook the egg for 4-5 minutes, then immerse it in cold water before écalering after it has cooled.

  4. In a bowl, put the semolina, and pack it a little at the bottom. Add the mushrooms on top. Very gently to not pierce the yolk, cut the egg in half in order to get two halves, one with the yolk, and the other without. Place a sprig or two of dill in half without yellow. Serve immediately.

You can also replace the calves with poached eggs. It's a little more tricky to prepare, but it's excellent and visually beautiful!

To make the eggs poached well, there are two tricks to remember: Put a little vinegar in the cooking water and immerse the egg in cold water after cooking. The vinegar allows the egg to coagulate better and prevents it from attaching to the bottom of the pan, while the cold water completely stops cooking and gives a more creamy yellow.

Quick poached egg recipe:

Ingredients:

-1 egg

-Cider vinegar

-Water

Roll of the recipe:

  1. In a saucepan, heat water with a tablespoon of cider vinegar. Break the egg in a small cup. When the water shudders, put the egg gently. With a tablespoon, bring the white to the center of the egg.

  2. Cook for about two minutes, then remove the egg from the pan with a skimmer and dip it into a cold water bowl. Then, trim the egg by pulling out with a knife the tips of whites that go too far to give the egg a nice shape.

 

The recipe for my Buddha bowl rice-beans and marinated tofu:

Marinating tofu is the easiest way to give it more taste. As it is quite bland at first, I had initially tried to put spices in hot oil before putting the tofu, but it did not work very well, if it gave a good taste and a beautiful appearance on the outside, the inside of the tofu was always quite Tasteless. So I tested a simple marinade (oil + lemon juice + salt), and it worked very well! I have replaced the lemon juice with tamari in this recipe, but this is obviously not necessary.

For 1 Buddha Bowl.

Ingredients:

-1 Pack of tofu

-Olive oil

-Tamari

-Beans (fresh or frozen)

-Rice

-Turmeric

-Soy Cream

Roll of the recipe:

  1. Cut the tofu into cubes, then put it in a bowl with olive oil, turmeric and tamari to marinate it for 10-20 minutes.

  2. While the tofu marine, cook the rice and beans. Put some salt in the cooking water of the rice, and a little salt and turmeric in that of the beans.

  3. Cook tofu with marinade. Once the tofu is cooked, put the rice in the frying pan so that it soaks the rest of the marinade.

  4. In a bowl, pack rice at the bottom. Add the beans by holding them on one side of the bowl and add the tofu to the other side of the bowl. Add a little soy cream on the beans.

Here, as you can see, the Buddha Bowl is very simple to adapt and reinvent as you wish.

I hope you enjoy these recipes!

See you soon.

~~~~~~~~~~~~~~~~~~~

Hello! After the exams of my cooking diploma (I get the results on July 6th, and I'll soon write an article about my experience as a FREE candidate!), here I am back on this blog with a new article from my series of "improvised Recipes". And so today, I decided to talk to you about a dish full of creativity that we can adapt as we want: the Buddha Bowl. The Buddha Bowl is a complete meal served in a bowl, which makes it-to my taste-more generous and friendly. When i cook, I try to maintain a certain balance. I always cook a cereal, vegetables, a source of protein (eggs, meat, fish) and a small sauce. Then there is the organization of the bowl itself. I usually make the bottom with the cereal and a little bit of sauce, then I put the veggies, a little sauce, and the protein. So I propose you two recipes of Buddha Bowl, but of course, you can always invent and reinvent yours! The recipe of my Buddha bowl with couscous, mushrooms and soft-boiled egg: to make the soft-boiled eggs, it takes 4 to 5 minutes to cook them in boiling water with a little vinegar to prevent too much white from coming out if the egg splits. Before for the hot water over the semolina, I like to moisten it with olive oil and a little cumin, it prevents it from becoming too dry and it perfumes it well. For the fennel, I advise you to grind half of it in order to properly release its aromas, and to leave the whole seeds for the other half to bring a little crunch. For 1 Buddha Bowl. Ingredients:-1 egg-cider vinegar-semolina-olive oil-cumin-tamari-coarse salt-mushrooms (fresh, canned or frozen)-dill-cream of soya-fennel seeds-cashew nuts Course of the recipe:

  1. Cook the sliced mushrooms in a little bit of water with cumin and tamari. Add coarsely chopped cashews and the fennel seeds. Put the soy cream as desired and let cook and thicken.
  2. Boil water in a kettle. In a bowl, put the semolina, olive oil, cumin, and coarse salt. Well Mix. Once the water is boiling, for it over the semolina without covering it completely and mix everything with a fork to avoid "lumps". Add a little water if necessary.
  3. In a saucepan, heat water with a tablespoon of cider vinegar. Cook the egg for 4-5 minutes, then immerse it in cold water before peeling it once it has been cooled.
  4. In a bowl, put the semolina, and press it a little to the bottom. ADD mushrooms on top. Very gently so as not to pierce the yolk, cut the egg in half to obtain two halves, one with the yolk, and the other without. Place a sprig or two of dill in the half without yolk. Serve immediately.

You can also replace the soft-boiled eggs with poached eggs. It's a little more delicate to prepare, but it's excellent and visually very beautiful! To make poached eggs a success, there are two tricks to remember: Put a little vinegar in the cooking water and dip the egg in cold water after cooking. The vinegar allows the egg to coagulate better and prevent it from sticking to the bottom of the pan, while the cold water stops cooking completely and gives a creamer yolk. Quick poached egg Recipe: Ingredients:-1 egg-cider vinegar-water Course of the Recipe:

  1. In a saucepan, heat water with a tablespoon of cider vinegar. Break the egg in a small cup. When the water quivers, gently add the egg. With a tablespoon, bring the white back towards the center of the egg.
  2. Cook for about two minutes, then remove the egg from the pan with a skimmer and place in a bowl of cold water. Then, remove with a knife the white pieces that protrude too much in order to give the egg a nice shape.

  The recipe for my Buddha bowl with rice, French beans and marinated tofu: Marinating tofu is the easiest way to give it more taste. As it is rather bland at the beginning, I had first tried to put spices in hot oil before putting the tofu in, but it did not work very well, if it gave a good taste and a beautiful aspect outside, the inside of the tofu was always rather insipid. So I tested a simple marinade (oil + lemon juice + salt), and it worked very well! I've been replaced lemon juice with tamari in this recipe, but of course it's not necessary. For 1 Buddha Bowl. Ingredients:-1 package tofu-olive oil-tamari-French beans (fresh or frozen)-rice-turmeric-soya cream Course of the recipe:

  1. Cut the tofu into cubes, then put it in a bowl with the olive oil, turmeric and tamari to marinate for 10-20 minutes.
  2. While the tofu is cooking, cook the rice and beans. Put a little salt in the cooking water of the rice and a little salt and turmeric in the water of the beans.
  3. Cook the tofu with marinade. Once The tofu is cooked, put the rice in the pan so that it absorbs the rest of the marinade.
  4. In a bowl, press rice into the bottom, add the beans, holding them on one side of the bowl and add the tofu on the other side of the bowl. Add a little soy cream to the beans.

Here, as you can see, Buddha Bowl are very easy to adapt and reinvent as you wish. I hope you enjoy these two recipes! See you soon!

Leave a Reply

Your email address will not be published. Required fields are marked *