Estonie !//Estonia !
Voilà un nouveau pays pour une nouvelle semaine ! Charlotte nous a laissé un commentaire sur le premier article de la semaine dernière nous proposant l'Océanie, nous avons tiré au sort l'Australie :) Vous pouvez nous laisser des commentaires sur le continent que vous voulez que nous mangions la semaine suivante !
Pour commencer l'Estonie, nous avons ces deux recettes :
- Champignons à la livonienne : http://www.2travelandeat.com/lettonie/
- Hakk Kotletid (boulette aux légumes) : http://followthecook.overblog.com/2014/11/estonie-hakk-kotletid.html
Nous avons remplacé la viande par du tofu haché, le beurre par de la margarine et nous n'avons pas mis l'oeuf, ce n'est pas utile.
//Here is a new country for a new week ! Charlotte left us a comment on the first post of last week, she said we could eat Oceania, we picked Australia :) You can leave us comments on which continent you want us to eat the week after !
To begin Estonia, we had those two recipes :
Livonian mushrooms
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Ingredients :
Small mushrooms : 400 g
Garlic : 2 cloves
Pickles, beets, capers
Lemon juice : ½ lemon
Oil, pepper, salt
Preparation :
Step 1
Peel the garlic cloves and chop them. Wash the mushrooms.
Step 2
Heat up the oil in a pan and add the garlic dans mushrooms. Fry them during 10 minutes.
Step 3
Cut the pickles and beets in slices. Add the other ingredients.
Step 4
Serve hot or cold with quinoa and meat substitute or beans, for example.
Hakk Kotletid (balls with vegetables)
For 4 people
Ingredients :
Ground tofu meat : 400 g
Paprika : 1 tablespoon
Garlic : 1 clove
Green onions : 2
Breadcrumb : 15 g
Salt and pepper
Big potatoes : 2
Carrots : 2 (cut in 4 pieces)
Bay leaves : 2
Margarine : 15 g
Parsley : 2 tablespoons
Preparation :
Step 1
In a pot, boil salty water with the bay leaves. Add the potatoes and carrots and let it cook for 20 to 30 minutes. The vegetables should be tender.
Step 2
In a bowl, mix the ground tofu with the garlic, onions, paprika and breadcrumb. Season with ssalt and pepper. With your hands, shape some balls slightly flattened.
Step 3
Pour a little of frying oil in a hot pan, when it makes bubbles, put the balls on the pan. Make them gold on each side (around 1 minute) without flattening them on the pan in order to keep them tender. When they are cooked, place them in a plate and reserve in the oven at 50°C in an aluminium sheet.
Step 4
Mix the margarine with the parsley and serve it as a sauce for the vegetables.
Step 5
Bon appétit !
