Rachel’s vegetarian menu 3
1. Piroshki – small dish – 20-25 pieces
300 g cut Chinese cabbage
1 table spoon salt
25 g butter
200 ml milk
1 tea spoon sugar
1 package puf pastry (bladerdeeg), defrosted
Put cabbage in a dish with the salt. Leave for 15 minutes. Then push out moisture in strainer.
Heat the butter and add cabbage. Add milk and let boil for 5-7 minutes. Add salt, pepper and sugar.
Strain off the milk and let cool down.
Cook 4 eggs hard in 7-8 minutes. Cut into small pieces. Split the 5th egg. Beat only the yoke.
Make 20-25 squares from the puf pastry. Heat oven to 200C.
Mix cabbage with egg and dill. Put on puf pastry square and close the square. Cover with egg yoke.
Bake the piroshki’s for 20 minutes.
2. Fresh Fusion pasta – 4 pers.
500g Fresh filled pasta, for example mezzelune or ravioli. For example filled with spinach and ricotta.
4 tablespoons of olive oil
4-6 anchovy filets (out of a can)
10-12 sage leaves
Heat oil and add anchovy. Add sage.
Heat the filled pasta as assigned on package. Add to oil. Add pepper.
3. Mazarisino – 12 haute-cuisine muffins
200 g pealed pistachio nuts
5 large eggs
150 g sugar
100 g melted butter
100 g self-raising flour
1 tea spoon baking powder
1 orange, cleaned, grated and squeezed
1 envelope of saffron
200 g powdered sugar
12 muffin forms
blender or food processor
Roast and cut pistachio nuts. Keep 12 nuts behind.
Split 3 eggs. Mix yolks in blender along with 2 whole eggs and 100 g sugar until foamy.
Add butter and mix again. Mix nuts, flour, baking powder, half of orange peel and salt slowly.
Heat oven until 175C. Mix egg white stiff with a tiny bit of salt, also add sugar. Add this egg white mix to the pistachio mix.
Put into muffin forms and bake for 20-25 minutes.
Take muffins out of oven and let them cool down. Soak the saffron in 2 tablespoons of very hot water. Add 1 tablespoon orange juice and powdered sugar. Decorate the muffins and add left over orange peels and pistachio nuts.