Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.
There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.
ingredients for 2 people
WHAT
300 g potatoes (peeled)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of olive oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 large shallot
1 clove of garlic
2 cups of vegetable broth
parsley to serve
a few drops of coconut milk or Greek yogurt
Salt to taste
HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP
First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.
I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).
At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.
Gluten-free cheese and bacon sandwiches, easy to make, fluffy and stringy. You can accompany these sandwiches with vegetables or other cheeses, but even alone, they are almost a single dish!
Family💚are always looking for tasty solutions for bread-making, but that they are easily reproducible by all and that they can bring the children with the taste of gluten-free flours: this is where these stringy sandwiches with bacon were born.
Click here for my sandwich mold!
For this recipe I used 6 grams of fresh brewer's yeast and let it rise for 5 hours. If you want to speed up or lengthen the leavening you can follow the instructions below:
10 gr fresh brewer's yeast (5 gr dry brewer's yeast) => 2/3 hours in the oven off with the light on
6 g fresh brewer's yeast (3 g dry yeast) => 4/5 hours in the oven off (you have to turn on the light depending on the room temperature, if it grows little, turn it on)
3 gr fresh brewer's yeast (1 gr dry brewer's yeast) => overnight in the fridge
You can also make these sandwiches with the planetary mixer with the hookleafy, starting from the flour in the bowl, dissolve the yeast in the water and add it to the flour, let the dough work, then add the oil and finally the salt.
As you can see, these sandwiches have 100% hydration, with gluten-free flours, it is normal to use more water, but 100% hydration you still have to know how to manage if you work by hand. In this case you can afford it because you put the dough directly into the die and in any case it always depends on the type of flour used and how it absorbs.
There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutonswith gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!
Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.
It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!
Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!
Onion soup recipe
PREPARATION TIMES
Preparation
Cooking
Total
10 minutes
2 h
2 h and 10 minutes
Ingrediants
Quantity for 3 people
For the onion soup:
500 gr of white or golden onions
1/2 glass of white wine
600 ml of meat broth
5 – 6 tablespoons of extra virgin olive oil
1 knob of butter
3 – 4 bay leaves
salt
For the croutons (2 for each portion)
6 slices of bread
70 gr of Gruyère or Scamorza
a few teaspoons of extra virgin olive oil
pepper
Method
How to make onion soup
First of all, peel the onions and slice them into slices.
In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.
Then blend with white wine and let it evaporate completely
Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:
At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!
Finally, towards the end of cooking, prepare the croutons:
First of all, slice the bread, grate the gruyere or the scamorza:
Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.
Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.
The scamorza will melt in a short time.
When the onion soup is ready, add the salt and salt and serve with the toasted croutons.
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