24 April, 2013

Quinoa, Chickpeas and White Beans Falafel


Quinoa, Chickpeas and White Beans Falafel

There are times when I feel like I was born ages ago... Well time is relative, and for my daughters my 40 years really ARE ages. But to think of the times when I grew up and see my children now, I honestly don't know what to say. Being a parent today is made more difficult by too many different things, too many influences children are exposed to. I can't even define everything and sometimes I feel like a goose in the fog, just hoping I won't lose my way.
Like, for example, a little "surprise" the other night - my daughter put a sign on our bedroom door saying: Do not enter. This room will be occupied by me for the next 20 days.
What caused this? a punishment for her misbehaviour: no after-school-visits to friends' house!
Luckily we resolved the "siege" but a doubt remains: are these the first signs of not-so-far adolescent rebellion? And to think I'll have to deal with that probably three times. Because the 6-year-old is not joking either.
I better stick to my pots and pans, and rather cause some food related rebellion.
Because that's what hear ofter at home: Mom has forgotten how to cook "normal" food. Or even better: Mom cooks for everyone else, but for us! Now that's really tops!

How much I love chickpeas is obvios from the number of recipes featured on my blog. I love its sweetness, I love to give it different forms and shapes, and it's simply aways welcome on my table.
Normally, I'm sure you have all once tried or at least seen recipes for it, falafel is made with chickpeas only. Some recipes call for precooked, some for chickpeas that have only been soaked overnight.
Well this recipe is a bit different. Apart from chickpeas there are white, cannellini, beans, too, plus the quinoa seeds, so dear to me as well. So, I knew, even at first glance, that I'd love this, a bit unusual variation on the classical recipe.
The first time I made them, I had a slight problem with the sesame salsa. Once I added the lemon (all at once) it turned into a solid mixture floating in the oil. And no way to break that. So I tried adding the lemon juice gradually and got a perfect result, a creamy salsa that goes really nicely with the falafel.
Another piece of advice. Definitely let the falafel mixture rest in the fridge, because only then will you get the maximum of flavors to stand out. I made a few for lunch and since I was in a hurry I didn't let the mixture rest at all. The remaining mixture rested in the fridge until dinner and it tasted much better.

Quinoa, Chickpeas and White Beans Falafel

Quinoa, Chickpeas and White Beans Falafel
(from Cucina naturale magazine)

* 200 g precooked chickpeas
* 200 g precooked cannellini beans (white beans)
* 100 g quinoa
* 1 egg
* 1 carrot
* 1 leek
* 1 clove of garlic
* fresh parsley
* a little chickpeas flour
* salt and pepper
* 1 teaspoon of powdered cumin
* 1 teaspoon of powdered coriander seeds

Sesame dip
* 1 clove of garlic
* 3 TBspoons olive oil
* 60 g tahini paste
* 1 lemon
* salt and pepper

Bring 300 ml of water to a boil. Add the quinoa, previously rinsed well with cold water. Lower the heat to minimum and cook until the quinoa has absorbed all the water. Stir every now and then to check.
Spread the cooked quinoa on a large plate and let it cool.
Put the carrot, the leek, the garlic and the parsley in a food processor. Process until everything is finely chopped.
Add the drained chickpeas, the cannellini beans, the egg, the salt and pepper, the cumin and the coriander. Process shortly to mix well.
Add the quinoa and  process once more to get a homogeneous mixture. If it should be too soft and wet, add some chickpeas flour.
Cover the falafel mixute and refrigerate for at least 10 minutes (I leave it for hours sometimes).
Take spoonfulls of falafel mixture and shape it into little balls. Roll them in chickpeas flour and then flatten slightly.
Heat 2-3 tablespoons of Extra virgin olive oil and fry the fallafel on medium heat for 2-3 minutes on each side, or until golden.

For the sesame dip, mash the garlic with 1 TBspoon olive oil in a mortar. Add the tahini paste and the rest of the oil. Mix well and then add the freshly squeezed lemon juice, little at a time, adjusting the quantity to your taste.
Serve the sesame salsa with the falafel.


Quinoa, Chickpeas and White Beans Falafel

Falafel con ceci, cannellini e quinoa
(dalla rivista Cucina naturale)

* 200 g ceci cotti
* 200 g fagioli cannellini cotti
* 100 g quinoa
* 1 uovo
* 1 carota
* 1 porro
* 1 spicchio d'aglio
* qualche rametto di prezzemolo
* un po' di farina di ceci
* sale e pepe
* 1 cucchiaino di cumino in polvere
* 1 cucchiaino di coriandolo in polvere

Salsa al sesamo
* 1 spicchio d'aglio
* 3 cucchiai di olio extravergine d'oliva
* 60 g tahini
* 1 limone
* sale e pepe

Portate 300 ml di acqua a ebollizione. Versatevi la quinoa precedentemente messa in un colino a maglie strette e sciacquata bene con l'acqua fredda. Abbassate il fuoco al minimo e lasciate cuocere la quinoa nella pentola coperta  fino ad assorbire tutta l'acqua, ogni tanto girate per controllare. 
Stendete la quinoa cotta su un piatto e lasciatela raffreddare.
Tritate la carota, il porro, l'aglio senza germoglio e il prezzemolo nel robot da cucina molto finemente. 
Unite i ceci e i fagioli scolati dal liquido, l'uovo, sale, pepe, il coriandolo e il cumino e frullate di nuovo tutto per qualche secondo.
Unite la quinoa e azionate di nuovo il robot per mescolare bene tutto.
Se il composto dovesse risultare troppo morbido aggiungete un po di farina di ceci.
Coprite e lasciate riposare in frigorifero per almeno 10 minuti (io lo lascio anche per qualche ora).
Prelevate il composto con un cucchiaio e formate delle palline. Rotolatele nella farina di ceci e appiattitele un po'.
Scaldate 2-3 cucchiai di olio EVO in una padella e cuocete i falafel per 2-3 minuti su ogni lato a fuoco medio.
Lasciateli scolare sulla carta da cucina e serviteli caldi.
Per la salsa al sesamo, schiacciate l'aglio (senza germoglio) con 1 cucchiaio di olio EVO in un mortaio. 
Unite la tahina e poi il restante olio. Mescolate bene e poi unite gradualmente il succo di limone (consiglio di aggiungerlo poco alla volta e di dosarlo secondo il proprio gusto). Salate e pepate la salsa. Servitela con i falafel.


Quinoa, Chickpeas and White Beans Falafel

Razveselilo me je kad sam vidjela da je ovaj mjesec tema u igrici Ajme koliko nas je slanutak. Meni jedna od najdražih mahunarki/leguminoza. Primijetit ćete to i ako prošvrljate blog u potrazi za receptima. Od predjela, preko juhe, do focaccie. Nedostaje mi samo desert, ali i to ćemo uskoro ispraviti. 
Dakle s ovim receptom za malo neobični falafel u kojem su mjesto pored slanutka našli i grah i qinoa, sudjelujem u ovomjesečnom krugu igrice, čija je domaćica Tanja s bloga Kuhinja zaposlene žene .
Osim ovog recepta pridružujem i starije recepte s bloga.


Falafel s quinoom, slanutkom i grahom
(iz časopisa Cucina naturale) 

* 200 g kuhanog slanutka
* 200 g kuhanog bijelog graha (cannellini)
* 100 g quinoe
* 1 jaje
* 1 mrkva
* 1 poriluk
* 1 češanj bijelog luka
* par grančica peršina
* po potrebi brašno od slanutka
* sol i papar
* 1 žličica kumina u prahu
* 1 žličica korijandera u prahu

Umak od sezama
* 1 češanj bijelog luka
* 3 žlice maslinovog ulja
* 60 g tahinija
* 1 limun
* sol i papar

Stavite 300 ml vode da prokuha, dodajte quinou koju ste prethodno stavili u cjedilo i dobro isprali pod mlazom hladne vode. Smanjite vatru na minimum i kuhajte poklopljeno dok quinoa ne upije svu vodu.
Istresite kuhanu quinou na tanjur i raširite da se ohladi.
U električnu sjeckalicu (multipraktik) stavite mrkvu i poriluk narezane na komade, peršin i bijeli luk kojem ste odstranili zelenu klicu i usitnite sve što finije.
Dodajte ocijeđeni slanutak i grah, jaje, kumin, korijander, sol i papar pa opet izmiksajte par sekundi.
Dodajte na kraju quinou i izmiksajte u kratkim intervalima, po želji miksajte dok ne dobijete homogenu smjesu ili ostavite da se osjeti quinoa unutra.
Ako je smjesa prerijetka/premekana dodajte par žlica brašna od slanutka.
Pokrijte smjesu i ostavite u hladnjaku barem 10-ak minuta (ja je ostavim hladiti i po nekoliko sati jer se onda okusi bolje prožmu).
Kad je smjesa odmorila u hladnjaku grabite je žlicom i oblikujte rukama kuglice.
Uvaljajte ih u brašno od slanutka i malo samo spljoštite.
Zagrijte 2-3 žlice maslinovog ulja u tavi i pržite falafel na srednje jakoj vatri 2-3 minute sa svake strane da dobiju zlatno smeđu boju.
Vadite ih na nekoliko slojeva kuhinjskog papira da se ocijedi masnoća.
Poslužite ih tople (ali nisu loši ni hladni).
Uz ove kuglice možete poslužiti umak od sezama:
Usitnite u mužaru 1 češanj češnjaka (odstranite mu klicu) sa žlicom maslinovog ulja i prstohvatom soli.
Dodajte 60 g tahina i još 2 žlice maslinovog ulja pa dobro izmiješajte pjenjačom.
Dodajte po ukusu sok od 1/2 do 1 cijelog limuna.
Posolite i popaprite po ukusu.

20 April, 2013

Chocolate Strudel with Pears and Ricotta


Chocolate strudel with pears and ricotta

My blog turned 4 at the end of March, but I completely forgot about it. And later didn't even have time to think about my blog anniversary.
But I, however, wanted to thank everyone who visits this blog, regularly or occasionally, leave a comment, cheer me up or console me when I need it. It's a virtual support, but it means a lot. So, a big Thank you! goes out to all of you, who know me personally and only virtually.
I'd lie if I told you I made a cake to celebrate, I didn't. But being quite a lazy blogger lately I have accumulated so many posts I'd want to share that it was just the question of picking one and writing the post about it. The photo and recipe archive has reached huge proportions already on my computer.
I'm a huge fan of strudels of all sorts. And when I come across an interesting idea I can't resist it.
The filling for this strudel was inspired by another recipe I prepared from Luca Montrersino's book Peccati al cioccolato, and the combo struck me immediately. I thought it would taste great wrapped in a chocolate phyllo dough, too.
And that was a bit of a challange. I made the simple phyllo, strudel dough plenty of times, but never thought of making it in chocolate version. Totally cool, totally delicious.
Actually, the strudel was so good, that I've been preparing psycologically to make it again ^__^
Yes, it takes a good mental training to be able to control oneself in front of a plate of this goodness. Unless you invite some friends over and share it. Now, that's a much better idea, don't be selfish, summer's just around the corner...


Chocolate strudel with pears and ricotta

Chocolate Strudel with Pears, Ricotta and Hazelnut Streusel

for phyllo dough:
* 250 g flour
* 2 žlice unsweetened cocoa
* 150 ml water
* 2 TBspoons milk
* 2 TBspoons oil (any delicate flavoured oil - olive/sunflower/corn or similar)
* a pinch of salt

Filling:
* 400 g pears (Abate fetel, ripe but firm)
* 30 g butter
* 40 g brown sugar
* 400 g ricotta
* 2 egg yolks
* 80 g sugar
* 1 teaspoon vanilla extract
* 75 g semisweet dark chocolate

Hazelnut streusel:
* 25 g ground hazelnuts
* 40 g flour
* 25 g sugar
* 25 g cold butter

for the dough:
Mix and sift together the flour, the cocoa and the salt into a mixing bowl.
Mix the water (room temperature or slightly lukewarm) and milk and add to the flour. Stir with a wooden spoon at first and when all the flour's been absorbed start kneading it. Transfer on a slightly floured kneading board and knead for 10 minutes or until you feel the dough is soft, elastic and doesn't stick to surface any more.
Divide the dough in two parts and form two balls. Leave them on a floured kneading board covered with a mixing bowl (turned upside down, as a bell). Let the dough rest at least 1/2 hour to 1 hour.
You can prepare the filling while waiting.

For the hazelnut crumbs, mix together the ground hazelnuts, the sugar and the flour. Add the cold butter, chopped and rub it in into the dry ingredients to get irregular crumbs. Place the mixture in the fridge until you need it.

Peel the pears and cut them into small cubes. Put them in a skillet with butter and brown sugar. Saute the pears until the liquid has evaporated and the pears are lightly caramelized.

Put the ricotta cheese into a mixing bowl, add the white sugar, the egg yolks, the vanilla extract and the finely chopped dark chocolate. Mix well to combine.
It's time to roll out the dough.
Cover the table with an old (clean) tablecloth and lightly sprinkle it with flour. Take one piece of the dough and roll it out with a rolling pin to the size of a plate. Oil the surface generously and put aside. Repeat with the second piece of the dough. Let them rest at least 15-20 minutes.
Now take the first part of the dough and lift it in the air with both your hands underneath. Start pulling it gently in the air and when it starts getting thin in the middle place it back on the table over the tablecloth. Place your knuckles underneath and pull the dough in all directions until it's rather thin, almost transparent.
You may find useful my old video HERE.


Chocolate strudel with pears and ricotta Chocolate strudel with pears and ricotta

Using a fork distribute the cheese mixture over 2/3 of the dough in irregular clumps.
Distribute the pears over the cheese and then sprinkle the hazelnut crumbs all over.

Chocolate strudel with pears and ricotta Chocolate strudel with pears and ricotta

Lifting the tablecloth roll up the dough. Cut it in two or three pieces to fit your baking pan.
Repeat the whole procedure with the second piece of the dough.

        Chocolate strudel with pears and ricotta   Chocolate strudel with pears and ricotta

You can brush the surface of the strudel with melted butter only before baking it, but if you want to make it even more delicious (and shiny) mix 1 dl of milk with 1 egg yolk and 15 g sugar. Brush generously the strudel with this mixture before baking it and 2 or 3 times during.
Bake the strudel in the oven preheated to 180°C for approx. 30 minutes.
Let it cool down, then cut it into pieces and dust with powdered sugar.
I found it irresistible while still slightly lukewarm with some chocolate sauce or ice cream.



Chocolate strudel with pears and ricotta

Strudel al cioccolato con pere, ricotta e streusel di nocciole

per la pasta filo:
* 250 g farina "0"
* 2 cucchiai di cacao amaro
* 150 ml acqua
* 2 cucchiai di latte
* 2 cucchiai di olio
* un pizzico di sale

Ripieno alle pere:
* 400 g pere (Abate, mature ma sode)
* 30 g butter
* 40 g zucchero integrale di canna
* 400 g ricotta
* 2 tuorli d'uovo
* 80 g zucchero
* 1 cucchiaino di estratto di vaniglia
* 75 g cioccolato fondente

Streusel di nocciole
* 25 g nocciole tritate
* 40 g farina
* 25 g zucchero
* 25 g burro freddo

Pasta:
Setacciate la farina insieme al cacao in una ciotola. Aggiungete un pizzico di sale. Mescolate l'acqua con il latte e unite alla farina, mescolando prima con una forchetta o cucchiaio di legno e poi impastando bene su una spianatoia per circa 10 minuti, fino a ottenere una pasta liscia, morbida e elastica.
Dividete l'impasto in due e formate due palline. Copritele a campana con la ciotola e lasciate riposare la pasta per un oretta.

Streusel alle nocciole:
Mescolate la farina, lo zucchero e le nocciole tritate. Aggiungete il burro freddo a tocchetti e strofinate con le dita per ottenere delle briciole. Mettete il composto in frigo fino al momento di usarlo.

Sbucciate le pere e tagliatele a dadini. Mettete le pere in una padella con il burro e lo zucchero di canna e cuocete a fuoco vivace mescolando fino a far caramellare leggermente le pere. Lasciatele raffreddare.

Mescolate la ricotta setacciata con lo zucchero, tuorli e la vaniglia. Aggiungete il cioccolato fondente tagliato a pezzettini.

Stendete la pasta: riprendete una pallina di pasta alla volta e stendetela un po' con un mattarello (alla grandezza di un piatto più o meno, o 1/2 cm di spessore). Versate un po' di olio e spalmatelo su tutta la superficie. Lasciate riposare i due dischi di pasta per 10-15 minuti prima di procedere con la stesura - la pasta si rilasserà e sarà molto più facile stenderla sottile.
Infilate le mani sotto un disco di pasta e alzatelo contemporaneamente cercando di allargarlo con le mani. Quando la pasta si è assottigliata al centro mettetela sul tavolo coperto con un canovaccio o una tovaglia leggermente infarinata e tirando molto delicatamente i bordi cercate di assottigliarla tutta. Eventualmente, alla fine, con un coltello ritagliate via i bordi troppo spessi.
Usando una forchetta distribuite il ripieno di ricotta su 2/3 di pasta stesa in maniera irregolare. Distribuite le pere nello stesso modo. Infine cospargete tutta la superficie della pasta con il streusel di nocciole. 
Naturalmente, avendo diviso la pasta in due parti, usate metà di ripieno per ogni uno.
Alzando il canovaccio/tovaglia arrotolate la pasta (partendo dalla parte con le pere andando verso il lato con solo il streusel).
Tagliate il rotolo alla lunghezza della teglia e sistemate i tronchetti sulla teglia coperta con la carta di forno e leggermente unta di olio.
Potete spalmare la superficie dei strudel con soltanto burro fuso, ma per renderlo ancora più gustoso mescolate 1 dl di latte con un tuorlo e 15 g di zucchero, spalmate lo strudel molto abbondantemente prima di infornarlo e ancora 2 o 3 volte durante la cottura. 
Infornate lo strudel nel forno già caldo a 180°C per circa 30 minuti.
Lasciatelo raffreddare e poi tagliate a pezzi, cospargete con lo zucchero a velo e servite. 
A me è piaciuto tantissimo quando era ancora tiepido, ma anche freddo è sempre buono.


Chocolate strudel with pears and ricotta

Čokoladna savijača s ricottom, kruškama i lješnjacima

za vučeno tijesto:
* 250 g brašna
* 2 žlice gorkog kakaa
* 150 ml vode
* 2 žlice mlijeka
* 2 žlice ulja
* prstohvat soli

Nadjev:
* 400 g krušaka
* 30 g maslaca
* 40 g smeđeg šećera
* 400 g ricotte (ili običnog svježeg kravljeg sira)
* 2 žumanjka
* 80 g šećera
* 1 žličica ekstrakta vanilije
* 75 g tamne čokolade

Mrvice s lješnjacima:
* 25 g lješnjaka
* 40 g brašna
* 25 g šećera
* 25 g hladnog maslaca

Tijesto:
Prosijte brašno i kakao skupa u zdjelu. Umiješajte prstohvat soli.
Pomiješajte vodu i mlijeko pa dodajte u zdjelu s brašnom i zamijesite meko i elastično tijesto.
Mijesite ga na radnoj površini 10-ak minuta, jer što dulje mijesite tijesto to će se bolje razviti gluten i tijesto će biti elastičnije kasnije kad ga budete razvlačili.
Po želji ostavite jednu jufku ili podijelite na dva dijela za dvije manje jufke.
Ostavite pokriveno da odmori pola sata do sat (ja obično pokrijem tijesto preokrenutom zdjelom, tako se ne osuši).

Za mrvice: pomiješajte brašno, šećer i mljevene lješnjake.
Dodajte na kockice narezan hladan maslac pa ga prstima utrljajte u suhe sastojke da dobijete grubu, mrvičastu smjesu.
Ostavite u hladnjaku do upotrebe.

Kruške očistite i narežite na kockice.
Stavite ih u tavu, dodajte maslac i smeđi šećer pa pirjajte miješajući dok ne ispari tekućina i kruške se lagano karameliziraju.
Ostavite ih da se prohlade.

Pomiješajte propasirani sir (ricottu) sa šećerom, žumanjcima i vanilijom (umjesto ekstrakta možete staviti sastrugane sjemenke 1/4 mahune ili vanilin šećer).
Čokoladnu sitno nasjeckajte nožem, pa i nju umiješajte u smjesu od sira.

Razvlačenje tijesta:
Uzmite jufku, stavite je na malo pobrašnjen stolnjak i oklagijom razvaljajte na otprilike 1/2 cm debljine. Namažite obilno uljem i ostavite da opet odmori 15-ak do 20 minuta (ako radite dvije manje jufke, napravite isto s drugim dijelom).
Podvucite ruke ispod tijesta i počnite ga malo razvlačiti u zraku (ako je tijesto mekano samo će se početi razvlačiti pod svojom težinom), koliko možete. Položite ga zatim na stolnjak i vucite krajeve dok se tijesto ne rastanji dovoljno (po želji odrežite zadebljale krajeve).
Nanesite nadjev od sira do 2/3 razvučenog tijesta - vilicom rasporedite nepravilne hrpice.
Preko sira rasporedite kruške.
Pospite sad mrvičastu smjesu s lješnjacima preko cijele površine razvučenog tijesta.
Uz pomoć stolnjaka zarolajte tijesto počevši od kraja sa sirom i kruškama.
Izrežite na komade dužine pleha u kojem će se peći i stavljajte na pleh obložen malo namaštenim papirom za pečenje.
Premažite savijaču uljem ili otopljenim maslacem, a ako želite posebno ukusan premaz od kojeg će vam savijača ujedno biti sjajna, pomiješajte 1 dl mlijeka, s 1 žumanjkom i 15 g šećera. Premažite obilno savijaču prije pečenja i još dvaput tijekom pečenja (u razmaku od 10 minuta).
Stavite peći savijaču u pećnicu zagrijanu na 180-200°C oko 30 minuta (pazite da vam ne izgori jer budući da je tijesto tamno teže je procijeniti boju pri pečenju).

Ostavite savijaču da se prohladi, izrežite na komade, pospite po želji šećerom u prahu i poslužite.

Meni je najbolja kad se tek ohladi i još je malo mlačna.


Chocolate strudel with pears and ricotta

16 April, 2013

A Soup.... and a Goodbye!

Chickpeas and Apple Cream of soup


Words just don't come easy.
Thoughts are still cluttered in my mind.
It is hard to believe, to accept the truth.
It is hard to put the thoughts and the words together without tears, without pain.
What I held to as a pillar in my life is gone and never will be back.
Never did I think that the three days at Easter would be the last three days together. And still I had to let him go. Had to let him find his piece and rest in my heart... forever.
...
I used to tell him I was his Sun... I used to wait for him to get back home from work, impatient to sit in his lap and every time told him: "You know, mummy didn't give me anyyyyyything to eat today!" just so I could stay in his lap and have dinner together.
...
It seems like ages have passed since those days and yet the years have gone by far too fast.
Part of my heart is locked now. It's where I want to keep jealously all the love my parents have given me. Both gone too soon. Both had so much life ahead to live, so much to share, so much love to give...
When I close my eyes I hear my daughter's words... Now grandma is not alone anymore, they will never separate again.
...

It is strange to sit now and go back to everyday petty things, food, writing. Does it really make sense?
My father was a person who enjoyed life, enjoyed good food.
It is for his memory that I don't want to stop writing on my blog. I know he would be proud of me. And many times still will I think, If only Daddy was here, he'd love this.
I wasn't given a chance to cook this for you, but I'm sure you would have loved it.
Love you, Daddy.
Love you, Mom.
Watch over us all...


Chickpeas and Apple Cream of soup


Chickpeas and Apple Cream of Soup


* 500 g precooked chickpeas
* 2 organic apples - Golden 
* 1 small onion
* 1/2 to 1 teaspoon turmeric spice
* about 1 liter vegetable stock
* extra virgin olive oil
* salt
* pink pepper corns
* fresh chive



Finely chop the onion and cook on low heat with 2 TBspoons EVOO until the onion is soft (a couple minutes).
Cut the unpeeled apples into small cubes.
Add the apple cubes to the pot with onion and saute together for 1 minute.
Add the drained chickpeas, the turmeric spice and a little salt.
Sautee shortly, then pour in the hot vegetable stock and bring to a boil.
Lower the heat, cover and cook for 20 minutes. Take a couple ladles of chickpeas and apple cubes and set aside, and puree the rest with a stick blender until smooth.
Adjust the density according to your taste (add a bit more stock if too dense, or let cook a bit more if too liquid).
Distribute the soup in four soup bowl and add part of the chickpeas and apples you set aside.
Sprinkle with crushed pink pepper corns and chopped chive.
Serve this soup warm.



Chickpeas and Apple Cream of soup


Vellutata di ceci e mela


* 500 g ceci precotti
* 2 mele Golden non trattate  
* 1 cipolla piccola 
* 1/2 o 1 cucchiaino di curcuma
* circa 1 litro di brodo vegetale
* olio extra vergine d'oliva
* sale
* pepe rosa in grani
* erba cipollina fresca



Tritate finemente la cipolla e cuocetela in una pentola con 2 cucchiai di olio extra vergine d'oliva a fuoco basso finché diventi morbida (un paio di minuti).
Tagliate le mela NON sbucciata a cubetti.
Aggiungete i cubetti di mela alla cipolla e lasciate insaporire per 1 minuto.
Unite i ceci scolati dal liquido, la curcuma e un po' di sale.
Lasciate insaporire brevemente, poi aggiungete il brodo caldo e portate a bollore. 
Cuocete il brodo per 20 minuti. Togliete circa due mestoli di ceci e cubetti di mela, e frullate il resto con un frullatore a immersione.
Aggiustate la densità della vellutata, se troppo densa aggiungete un'altro po' di brodo.
Distribuite la vellutata in quattro piatti o ciotole. Aggiungete in ogni piatto un po' di ceci e mele tenuti da parte.
Cospargete con pepe rosa schiacciato e l'erba cipollina tagliuzzata finemente.
Servitela calda.

Chickpeas and Apple Cream of soup


Krem juha od slanutka s jabukom

* 500 g kuhanog slanutka
* 2 jabuke Golden (po mogućnosti bio/neprskane)
* 1 manja glavica luka
 * 1/2 do 1 žličica kurkume
* oko 1 litra povrtnog temeljca ili vode
* maslinovo ulje
* sol
* ružičasti papar u zrnu
* svježi vlasac

Sitno nasjeckajte luk i pirjajte ga na laganoj vatri s 2 žlice maslinovog ulja dok ne omekša (par minuta).
Narežite neoguljenu jabuku na kockice.
Dodajte je u posudu s lukom i pirjajte skupa 1 minutu.
Dodajte ocijeđen slanutak, kurkumu i malo soli.
Pirjajte kratko, a zatim zalijte toplim temeljcem ili vodom i ostavite da zakuha.
Kuhajte oko 20 minuta. Izvadite 4-5 žlica slanutka i jabuka i ostavite sa strane, ostatak smrvite štapnim mikserom u kremu.
Podesite gustoću juhe po želji, tj. ako vam je pregusta dodajte još malo juhe.
Rasporedite juhu u četiri tanjura ili zdjelice. U svaki dodajte dio slanutka i jabuka koje ste ranije odvojili.
Pospite grubo smrvljenim ružičastim paprom i nasjeckanim vlascem.
Poslužite juhu toplu.

Uz ovu juhu možete poslužiti i kockice od integralnog kruha: 4-5 kriški integralnog kruha kojima ste odvojili koricu narežite na kockice. U tavi zagrijte 3 žlice maslinovog ulja i popržite kockice kruha sa svih strana. Malo ih posolite i popaprite. Maknite s vatre, pričekajte 1 minutu, a zatim ih pospite s 2 žlice sitno naribanog parmezana. Promiješajte i ostavite kruh da se ohladi prije nego ćete ga poslužiti uz juhu.