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Shemesh Kitchen
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🌞COOK THE PAIN AWAY🌞 A cheffy chef and a sad blogger. ⬇️FULL RECIPES HERE⬇️
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Here’s a super easy way to make the best artichokes and the easiest olive tapenade ever! We used our beloved Brsun Household MultiQuick 9: https://bit.ly/3DLnO4l
Recipe:
Olive Tapenade:
200 g Kalamata olives, pitted and drained
50 g capers
50 g parsley
handful mint leaves
handful basil leaves
Zest of 1 lemon
½ tsp cayenne
2 tbsp white wine vinegar
100 ml olive oil
Baked Artichokes:
3 artichokes, stem removed
1.5 tsp smoked salt (optional, can sub for normal salt)
3 tsp olive oil
For the Tapenade, place all ingredients in the Braun MultiQuick 9 and blend to a fine puree.
For the artichokes, cut three sheets of aluminum foil, place each artichoke in the center of each sheet, coat with oil and sprinkle with salt. Wrap the artichoke tightly, careful not to pierce any holes in the foil, and roast in the oven at 220℃ for 50 minutes.
Serve with a wedge of lemon.
#ad#ad n#Anzeige r#braunhousehold orwhatmatters #multiquick9 #vegan #veganrecipe #veganerezepte #fypシ #fürdich #recipe #veganfood
Recipe:
Olive Tapenade:
200 g Kalamata olives, pitted and drained
50 g capers
50 g parsley
handful mint leaves
handful basil leaves
Zest of 1 lemon
½ tsp cayenne
2 tbsp white wine vinegar
100 ml olive oil
Baked Artichokes:
3 artichokes, stem removed
1.5 tsp smoked salt (optional, can sub for normal salt)
3 tsp olive oil
For the Tapenade, place all ingredients in the Braun MultiQuick 9 and blend to a fine puree.
For the artichokes, cut three sheets of aluminum foil, place each artichoke in the center of each sheet, coat with oil and sprinkle with salt. Wrap the artichoke tightly, careful not to pierce any holes in the foil, and roast in the oven at 220℃ for 50 minutes.
Serve with a wedge of lemon.
#ad#ad n#Anzeige r#braunhousehold orwhatmatters #multiquick9 #vegan #veganrecipe #veganerezepte #fypシ #fürdich #recipe #veganfood
So here is our humble attempt to make Cresc’ tajat Maltagliati e Ceci. We have a little secret to share with you – sometimes we don’t really know what we’re doing in the kitchen. Shh, don’t tell anyone! We know this might come as a shock, considering how slick and flawless our videos are, but really, every now and then, we meet, have a general idea of what we’re gonna cook, and we just go at it and hope for the best. So, when we finally decided to make a pasta dish, we knew we had to find some twist, something to keep us on our toes, unsure whether it’ll turn out edible.
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#winterrecipes #wintercooking #recipeoftheday #food52grams #food52community #bonappetit #nytfood #foodandwine #nytcooking #buzzfeedfood #foodie #foodlife #feedfeed
#foodasmr #recipevideo #recipe #comfortfood #asmr #asmrfood #asmrcooking #healthyish #comfortfood #fypシ #pasta
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#winterrecipes #wintercooking #recipeoftheday #food52grams #food52community #bonappetit #nytfood #foodandwine #nytcooking #buzzfeedfood #foodie #foodlife #feedfeed
#foodasmr #recipevideo #recipe #comfortfood #asmr #asmrfood #asmrcooking #healthyish #comfortfood #fypシ #pasta
We made Jerusalem artichoke and porcini soup with green oil. The best thing about this soup is that you can use pantry products like vacuumed pre-cooked chestnuts and frozen porcini, so it’s available not only when in season and also much more affordable. We also add a cool textural element which is the Jerusalem artichoke “tartare.”
We weren’t super sure if we would be able to make green oil with leeks. But the super powerful Braun Household Powerblend 9 made it easy peasy leeky squeezy.
Soup:
1 dry chili
2 tbsp Ghee (or butter or olive oil)
2 Shallots, sliced thin
1 Leek, halved, white part sliced thin, green reserved for later
2 sprigs thyme, leaves only
¼ celeriac, diced
300 g Jerusalem artichoke, peeled
200 g vacuum-sealed chestnuts
200 g frozen porcini
1.5 lt water
salt
Saute the chili, shallot, and leek in ghee for 3-4 minutes until beginning to brown.
Add the celeriac and thyme and saute for 3 minutes. Add the Jerusalem artichoke and some salt (maybe a bit more ghee), and saute for 3 minutes. Add the chestnuts, porcini, and water and bring to a boil. Reduce heat, and cook on low, covered, for about 20 minutes until everything is very tender. Blend.
Green Oil:
1 bunch of chives (about 30 g)
1 bunch parsley (50 g)
greens of two leeks
150 g olive oil
Blanch the greens for 30 seconds in boiling salted water. Transfer into an ice bath. Squeeze out all the liquid, and add to the blender and the oil. Blend on high for 3 minutes until the oil begins to steam. Strain through a coffee filter or cheesecloth.
Tartare:
4 small Jerusalem artichokes
1 slice celeriac
1 leek (white part only)
1 spring of thyme (leaves only)
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp ghee
salt
Saute the vegetables in ghee, add the thyme and salt, and saute for about 5 minutes in total. Add the mustard, toast for 30 seconds, then deglaze with vinegar. Let it cook off for a minute until tender.
For restaurant-style plating, create a mound of tartare in the middle of the bowl. Slowly and dramatically pour the soup and allow it to surround the tartare like a hug. Drizzle with green oil and add some black pepper.
#b#braunhousehold f#forwhatmatters PowerBlend9 #ad
We weren’t super sure if we would be able to make green oil with leeks. But the super powerful Braun Household Powerblend 9 made it easy peasy leeky squeezy.
Soup:
1 dry chili
2 tbsp Ghee (or butter or olive oil)
2 Shallots, sliced thin
1 Leek, halved, white part sliced thin, green reserved for later
2 sprigs thyme, leaves only
¼ celeriac, diced
300 g Jerusalem artichoke, peeled
200 g vacuum-sealed chestnuts
200 g frozen porcini
1.5 lt water
salt
Saute the chili, shallot, and leek in ghee for 3-4 minutes until beginning to brown.
Add the celeriac and thyme and saute for 3 minutes. Add the Jerusalem artichoke and some salt (maybe a bit more ghee), and saute for 3 minutes. Add the chestnuts, porcini, and water and bring to a boil. Reduce heat, and cook on low, covered, for about 20 minutes until everything is very tender. Blend.
Green Oil:
1 bunch of chives (about 30 g)
1 bunch parsley (50 g)
greens of two leeks
150 g olive oil
Blanch the greens for 30 seconds in boiling salted water. Transfer into an ice bath. Squeeze out all the liquid, and add to the blender and the oil. Blend on high for 3 minutes until the oil begins to steam. Strain through a coffee filter or cheesecloth.
Tartare:
4 small Jerusalem artichokes
1 slice celeriac
1 leek (white part only)
1 spring of thyme (leaves only)
1 tsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp ghee
salt
Saute the vegetables in ghee, add the thyme and salt, and saute for about 5 minutes in total. Add the mustard, toast for 30 seconds, then deglaze with vinegar. Let it cook off for a minute until tender.
For restaurant-style plating, create a mound of tartare in the middle of the bowl. Slowly and dramatically pour the soup and allow it to surround the tartare like a hug. Drizzle with green oil and add some black pepper.
#b#braunhousehold f#forwhatmatters PowerBlend9 #ad
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We wanted to make cauliflower steaks for a while, but we couldn’t decide on the right add-ons. We are pretty sure we found the perfect combination: tender pans-fried and miso-glazed cauliflower with rich kale cream and some nori-almond crunch. This dish has all the right things: it’s tangy and salty and fresh and creamy and a there’s a bunch of umami.
✨find the whole recipe via link in our bio✨
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#cauliflower #cauliflowersteak #kale #veggie #veggiefood #comfortfood #recipe #foodtok #foodtiktok #recipeoftheday #feedfeed #recipeoftheweek #forkfeed #foodie #fypシ #foodlover
We wanted to make cauliflower steaks for a while, but we couldn’t decide on the right add-ons. We are pretty sure we found the perfect combination: tender pans-fried and miso-glazed cauliflower with rich kale cream and some nori-almond crunch. This dish has all the right things: it’s tangy and salty and fresh and creamy and a there’s a bunch of umami.
✨find the whole recipe via link in our bio✨
.
.
#cauliflower #cauliflowersteak #kale #veggie #veggiefood #comfortfood #recipe #foodtok #foodtiktok #recipeoftheday #feedfeed #recipeoftheweek #forkfeed #foodie #fypシ #foodlover
