Ce faci in 15 minute

Inca o zi caniculara. Si inca o reteta vegetariana. Imi place nu numai ca e usor de facut, in timp scurt dar imi place si si titlul ei. E chiar haios. Sa vedem: no-nonsense Ratatouille poate fi tradus asa: ghiveci serios, Ratatoiulle cu sens, ghiveci fara prostii, etc. Hahaha!

Pana ajung sa scriu reteta ma mai gandesc care din titlurile astea se potriveste mai bine, conform cu starea mea de acum. Pana atunci mai bat campii cu gratie de balerina. Reteta am cules-o dintr-o carte care m-a salvat de cateva ori, pentru ca nu vroiam sa stau mult timp la cratita. Iti recomand si tie sa faci rost de Carolyn Humphries, ‘Simply Stylish Meals in 15 Minutes’, 1999, daca esti o persoana ocupata, grabita sau cateodata obosita de atata gatit, sau mai stiu eu ce dispozitie mai ai si pur si simplu vrei sa gatesti repede ca sa mananci si sa ai timp pentru altceva. Pe mine m-a atras titlul atunci cand am vrut sa gatesc ceva si mi-a placut si timpul de obtinere. Daca stau sa buchisesc, nu sunt chiar 15 minute dar hai, treaca de la mine. Tot pe acolo e, sa zic maxim 30 de minute. Si pentru ca e assa cald, o mancare doar cu legume e varianta ideala sa trec peste temperaturile acestea mari.

Ghiveci serios 😉  

Preparare: 10 minute

Gatit: 20 minute

4 portii

Ingrediente:

• 1 vanata mica, feliata
• 3 zucchini, feliati
• 1 ceapa, feliata
• 1 ardei gras, feliat
• 4 rosii, taiate cubulete
• 45 ml (3 linguri) ulei masline
• 2,5 ml ((1/2 lingurita) oregano uscat
• sare
• piper
• 15 ml (1 lingura) pasta rosii
• 30 ml (2 linguri) vin rosu sau apa

Preparare:

• Pune ulei intr-o tigaie mare si adauga legumele. Lasa la foc mediu cca 5 minute sau pana incep sa se inmoaie, amestecand continuu.
• Adauga oregano, sarea si piperul, pasta de rosii amestecata cu vinul sau apa. Puneti capacul peste tigaie si lasati la foc mic cca 15 minute, amestecand din cand in cand, pana se inmoaie legumele, dar nu foarte tare.
• Serveste cu paste in unt si parmezan ras deasupra. O delicatesa, ce mai!

Pofta buna!

Shepherd’s Pie

Everybody knows about Shepherd’s Pie. I hope. 😉 I really like this dish and when I have first eaten it, I didn’t know what to expect. I discovered a very tasty and homey food. It makes me smile just talking about it. That is why I have made it several times and I would do it again, on a freezing winter day. It goes very well with boiled vegetables and a red wine. And a warm heart. 🙂

Shepherd’s Pie

Serves 4-6

Ingredients:

• 2 tbsp oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 115 g (4 oz) mushrooms, chopped
• 2 garlic cloves, finely chopped
• 500 g (1 1/4 lb) lean chuck steak, minced (ground)
• 150 ml (1/4 pt) red wine
• 150 ml (1/4 pt) beef stock (if you don’t want to use wine, just put 300 ml of beef stock  or water)
• bay leaf
• 1 tbsp Worcestershire sauce
• 2-3 dashes Tabasco sauce
• 1 tbsp plain flour
• 1 tbsp tomato purée (paste)
• 675 g (1 1/2 lb) potatoes, boiled
• 25 g (1 oz) butter
• 3 tbsp hot milk
• 5 medium tomatoes, sliced
• 3 tbsp chopped fresh tarragon
• salt
• pepper

Method:

• Heat the oil in a saucepan or big pan, add the onion, carrot,mushrooms  and garlic and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.
• Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and wine, and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce, Tabasco sauce, tomato purée (paste), the cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate, if necessary.
• Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
• Put the potatoes in a pan with water, to boil, until very tender. Drain then mash with the butter, milk and seasoning.
• Add the tarragon and seasoning to the mince in the pan, then pour into a pie dish or baking dish.Top with a layer of sliced tomatoes, then an even layer of potato. Mark the top with the prongs of a fork.
• Bake for about 25 minutes, until golden brown.

Bon appetite!