Qatar !
Bonjour !
Nous revoilà partis pour une nouvelle semaine en Asie ! Nous allons la passer au Qatar et y déguster ses quelques plats. La semaine prochaine, nous irons au Pérou, comme Monique nous a proposé de retourner en Amérique. Dites moi si vous connaissez des plats de là-bas et pour quel continent nous devrions partir la semaine suivante :)
On commence tout de suite avec la salade de lentilles et pois chiches : https://www.papillesetpupilles.fr/2017/04/salade-de-lentilles-et-pois-chiche-vinaigrette-harira.html/
Vient ensuite cette crème dessert, plus facile à réaliser que je ne l'aurais crû au départ : http://www.vagabondagesdeviane.fr/2015/12/mouhalabia-flans-la-fleur-doranger.html
J'ai remplacé le miel par du sirop d'érable et le lait par du lait de coco/amandes/…
//Hello !
We are on the road again, in Asia this week ! We are going to be in Qatar and enjoy its dishes. Next week, we'll go to Peru, as Monique offered us to go back to America. Tell me if you know any recipe from ther and on which continant we should go the following week :)
We begin right away with the lentils and chick peas salad :
Lentils and chick peas salad
For 8 people
Ingredients :
Lentils mix : 200 g
Chick peas : 50 g
Carrots : 3
Onions : 2
Celery : 1 branch
Cooking salt : 1 tablespoon
Cilantro : ½ bunch
Parsley : ½ bunch
Garlic : 1 clove
Cumin : 1 tablespoon
Paprika : 1 tablespoon
Spinach sprouts : 1 handful
Olive oil : 2 tablespoons
Vinaigrette :
Onion : 1
Parsley : ½ bunch
Cilantro : ½ bunch
Tomatoes : 2
Tomato paste : 15 g
Ras el hanout : 5 g
Cumin : 5 g
Ginger : 5 g
Paprika : 5 g
Lentils juice : 1 L
Salt : 1 pinch
Pepper : 1 pinch
Olive oil : 1 tablespoon
Vinegar : 1 tablespoon
Preparation :
Step 0
The day before, dive your chick peas in a bowl and a lot of cold water if you use dry ones.
Step 1
Cook the chick peas in boiling water for about 1h30. They have to be really tender at the end. Drain them and reserve. You can use canned chick peas, in that case, just drain and reserve them.
Step 2
Peel the carrots, onion, garlic and celery branch. Cut in big pieces.
Step 3
Fill up a big pot with water. Put the carrots, onion, garlic and celery in and boil them. Dive the lentils in except corail ones and cook them for about 20 minutes. Drain and keep the cooking juice.
Step 4
Do the same with the corail lentils except you just need about 10 minutes to cook them.
Step 5
Remove the vegetables from the pot and cut them in dices.
Step 6
Wash and remove the leaves from the stem of the herbs ; chop them finely with scissors. Wash the spinach leaves, drain them.
Step 7
Heat up the oil in a frying pan. Sauté the dices of carrots, onions, celery and garlic then add the spices. Sauté for 2 minutes then add the lentils (except the corail ones) and chick peas. Add 100 mL of the lentils’ cooking juice and let it reduce a little. Add then the corail lentils and herbs. Reserve.
Step 8
Vinaigrette : peel and chop the onion. Cut the tomatoes in small cubes. Wash, remove the leaves from the stems of the herbs and chop them in big pieces.
Step 9
In a pot, pour 1 tablespoon of olive oil and sauté the onion there but don’t make it have a color. Add the tomato paste and let it reduce for 2 to 3 minutes. Add the fresh tomatoes and let in cook for 5 to 7 minutes. Add all the spices, cook for 2 more minutes before adding the lentils juice. Let it reduce to the half of its volume and add the herbs. Let it infuse for about 10 minutes then filter through a strainer. Add the vinegar and season as you want.
Step 10
Season the lentils with this preparation. For the quantity, you have to try it and see.
Step 11
Serve with some hummus (recipe here).
Then comes the dessert cream, actually easier to make than I would assume beforehand :
Dessert cream
For 2 people
Ingredients :
Flans :
Coconut/almond/… milk : 250 mL
Cornstarch : 20 g
Powdered sugar : 40 g
Orange flower water : 1 tablespoon
Grilled and crushed pistachios : 1 handful
Syrup :
Water : 2 tablespoons
Maple syrup : 1 tablespoon
Orange flower water : 1 teaspoon
Preparation :
Step 1
Flans : mix the cornstarch and cold milk in a bowl. Add the sugar and mix.
Step 2
Cook in a small pot over low heat for 5 to 10 minutes, until the mix gets thicker.
Step 3
Remove from the heat, add the orange flower water and pour in some plates.
Step 4
Put in the fridge for at least 2 hours.
Step 5
Syrup : Heat up all the ingredients in a pot and let them cool down.
Step 6
Serve the flans with syrup on top and pistachios sparkled on it.
