pitta de cenoura // carrot pitta
Sunday, December 29, 2013
agora que passou o dia de "desbunda". enquanto se espera pelo primeiro do ano, para voltar a repetir a dose, o melhor é escolher algo mais leve. porque aqui cumpre-se a regra e celebra-se tal e qual como se em portugal me encontrasse. rabanadas, mexidos, bolo-rei, ovos moles, bacalhau, perú, castanhas, queijo amanteigado, vinho do porto e tal. presentes à meia-noite. tardes de filmes. chá para aliviar e poder voltar à carga. essencialmente, dias preguiçosos.
now that the day is gone. while I wait for the first day of the year, to do it all over again, it's better going for something lighter. the rule here is to celebrate like in portugal. 'rabanadas', 'mexidos', 'bolo-rei', 'ovos moles', cod, turkey, chestnuts, cheese, porto wine and et al. opening the gifts at midnight. afternoon movies. tea to clean and allow us to attack again. essencially, lazy days.
now that the day is gone. while I wait for the first day of the year, to do it all over again, it's better going for something lighter. the rule here is to celebrate like in portugal. 'rabanadas', 'mexidos', 'bolo-rei', 'ovos moles', cod, turkey, chestnuts, cheese, porto wine and et al. opening the gifts at midnight. afternoon movies. tea to clean and allow us to attack again. essencially, lazy days.
para 6 pães
esta receita é ligeiramente adapatada de um original da revista jamie de outono 2013.
3 cenouras médias
1 c. sopa de sementes de papoila
1 c. sopa de sementes de sésamo
1 c. sopa de sementes de girassol
6 pães pitta
1/4 couve roxa
4 c. sopa de azeite
2 c. sopa de vinagre balsâmico
salt & vinegar
1 punhado de salsa fresca
Começar por descascar as cenouras e continuar a usar o descascador para "fatiar" a cenoura, criando raspas de cenoura e cortar a couve roxa em fatias finas.
Levar uma frigideira antiaderente com todas as sementes a lume forte por 3 a 5 minutes até estarem ligeiramente tostadas e mexendo com frequência. Enquanto isso preparar o molho, misturando num frasco o azeite, o vinagre balsâmico e uma pitada de sal e pimenta e misturando bem.
Agora por o pão pitta no grelhador por alguns minutos, para aquecer.
Colocar então as cenouras e a couve roxa em duas travessas separadas. Em seguida cobrir as cenouras com as sementes e um pouco de salsa fresca e regar com o molho por cima.
Quando as pittas estiverem prontas, abrir-las de um lado e rechear com a cenoura e a couve roxa.
makes 6 pittas
this recipe is lightly adapted from jamie magazine autumn 2013.
ingredients:
3 medium carrots
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp sunflower seeds
6 pittas
1/4 red cabbage
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt & vinegar
1 bunch of fresh parsley
Start by peeling the carrots then use the peeler and keep making carrot slices, like zest and cut the red cabbage into fine slices.
In a non-stick frying pan toast all of the seeds for about 3-5 minutes over high heat, until lightly golden and tossing frequently. To make the dressing mix in a jar the olive oil, balsamic vinegar, pinch of salt and pepper and mix well.
Now put the pitta bread under the grill for a few minutes to warm up.
Put the carrots and the red cabbage into two separate serving bowls. Then top the carrots with the seeds and some fresh parsley and pour the dressing mix over it.
When the pittas are ready, cut them to open and stuff with carrots and red cabbage.
3 medium carrots
1 tbsp poppy seeds
1 tbsp sesame seeds
1 tbsp sunflower seeds
6 pittas
1/4 red cabbage
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt & vinegar
1 bunch of fresh parsley
Start by peeling the carrots then use the peeler and keep making carrot slices, like zest and cut the red cabbage into fine slices.
In a non-stick frying pan toast all of the seeds for about 3-5 minutes over high heat, until lightly golden and tossing frequently. To make the dressing mix in a jar the olive oil, balsamic vinegar, pinch of salt and pepper and mix well.
Now put the pitta bread under the grill for a few minutes to warm up.
Put the carrots and the red cabbage into two separate serving bowls. Then top the carrots with the seeds and some fresh parsley and pour the dressing mix over it.
When the pittas are ready, cut them to open and stuff with carrots and red cabbage.
2 comments
Adorei esta sugestão! Óptima para uma refeição mais ligeira e saudável como eu gosto. Uma receita a experimentar. ;)
ReplyDeleteUm abraço.
Adoro as fotos! A luz.
ReplyDeleteE no meio das loucuras da época, algo fresco e que apetece comer :) que bom!
Um bom ano! Beijinho.