Blog posts of '2013' 'January'

Quinoa Salad with Avocado Cream
INGREDIENTS (serves 5):
  • 1 cup raw quinoa;
  • 1.5 cups water;
  • pinch of salt;
  • 2 red pepper;
  • 2 yellow pepper;
  • olive oil;
  • 3 avocado;
  • juice of one lime;
  • 1 tablespoon finely chopped cilantro;
  • 3 green onions, finely chopped;
  1. In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature. ;
  2. Preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in small pieces and set the peppers aside;
  3. In a blender, grind the avocado with the rest of the ingredients and 2 tsp of olive oil until smooth. Add couple tbsp. of water if necessary;
  4. Start layering the verrine with  a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses;
Inspirational recipe from Tartelette


Pepper Steaks
INGREDIENTS (serves 2):
  • 2 steaks from the tenderloin 10oz(300g)each;
  • 2 tbsp. whole peppercorns;
  • 2 tbsp. butter;
  • 1 tsp Dijon mustard;
  • 6 tbsp crème fraîche or heavy cream;
  • Salt;
  1. Place the peppercorns on a cutting board or table and coarsly crush them with a rolling pin. Lightly salt the steaks, then roll them in the peppercorns, pressing down on them as you do so. Leave for 15 minutes before cooking;
  2. Heat the butter in a large frying pan until very hot, add the steaks, and cook over high heat 5 ot 6 minutes on each side, then lift them out of the pan and keep warm on a serving platter while making the sauce;
  3. Remove the pan from the heat, stir in the mustard and the cream, scraping the bottom of the pan to dissolve any meat juices, then place the pan back over the heat just long enough to heat the sauce(do not allow it to boil). Add a little salt if needed, then pour over the meat and serve.
Original recipe from The complete Bocuse