Cook & Chef Recipe Book - APRIL

APRIL 2023

EATING FRUITS AND VEGETABLES IN SEASON APRIL

Eating seasonal fruits and vegetables is always a good decision, doing so ensures that the product that reaches the table is of very good quality and can be consumed almost at its optimum ripeness, avoiding that it has traveled miles and miles to reach our home. Spain is a country rich in fruits and vegetables, making our pantry can be full of very healthy and sustainable food: so that you have some examples of fruits and vegetables that will be in season in the coming months, we have prepared a list that is sure to be very useful when shopping.

MARCH APRIL MAY JUNE

Fruits Fruits Fruits Fruits

Avocado

Kiwi

Lemon

Avocado

Orange

Loquat

Apricot

Cherry

Strawberry

Apricot

Cherry

Watermelon

Vegetables

Orange Chard

Celery

Cabbage

Cauliflower

Asparagus

Endive

Spinach

Lettuce

Vegetables

Chard

Artichoke

Celery

Endive

Asparagus

Spinach

Pea

Lettuce

Carrot

Loquat

Vegetables

Swiss chard

Artichoke

Chicory

Asparagus

Pea

Broad bean

Lettuce

Carrot

Strawberry

Raspberry

Vegetables

Chard

Garlic

Endive

Zucchini

Bean

Lettuce

Potato

Cucumber

Carrot

Bell pepper

INDEX

Seasonal vegetable stew

by ALEJANDRO ENERIZ, (Spain)

Chickpeas and broccoli vegan burger

by EMANUELA TOMMOLINI, (Italy)

Spinach croquettes

by LUIZ DA ROCHA, (Brazil)

Spiced cauliflower

by PAULA SILVA, (Colombia)

Candied carrots with spices

by SAMANTHA VALLEJO-NÁGUERA, (Spain)

Octopus carpaccio with grilled vegetables; carrot mayonnaise and buffalo milk mozzarella

by CARLA ARADELLI, (Italy)

SEASONAL VEGETABLE STEW

ALEJANDRO ENERIZ

ELABORACIÓN INGREDIENTS PREPARATION

30 g small broccoli

50 g bisaltos

6 artichokes

2 cherry tomatoes

100 g of broad beans

1 carrot

3 green asparagus

Olive oil (EVOO)

Salt

SERVINGS DIFFICULTY

Blanch the beans once shelled and cut the cooking time in ice water and peel them. Fry the broccoli and the cherry tomatoes in olive oil. Clean the byssalts of fiber and sauté in a pan with the asparagus tips. Peel the carrots and cut them into julienne strips, cook and cut them in water with ice. Peel the artichokes and cook in water with salt and EVOO, reserve one artichoke and use the rest to make a cream of artichokes, mash with EVOO to get a creamy texture. Serve on a plate.

CHICKPEAS AND BROCCOLI VEGAN BURGER

EMANUELA TOMMOLINI

ELABORACIÓN INGREDIENTS PREPARATION

200 g broccoli

250 g cooked chickpeas

400 g tofu

1 tablespoon Tamari

4 tablespoons of small oat flakes

4 tablespoons wheat flour

2 tablespoons bread crumbs

1 carrot

1 shallot

1 celery stalk

1 small leek

Salt

Extra virgin olive oil

Corn flour

A slice of country bread

Some lettuce leaves

Dijon mustard

Vegan mayonnaise

1

2

3 4 5 6 7 8 9

Soak the chickpeas the night before. The next day, cook them in unsalted water with a bay leaf. Drain them and grind them in the blender.

Crumble the tofu by hand and season with the soy sauce, virgin olive oil, salt and pepper.

Blanch the broccoli in boiling water for two minutes, cool in ice water and chop with a knife.

Finely chop the celery, carrot, shallot and leek and fry them in a pan with extra virgin olive oil and a pinch of salt. Add the broccoli and cook for a few minutes in the pan. Season with salt and pepper.

In a large bowl, add the chickpeas, broccoli, crumbled tofu, oat flakes, wheat flour and bread crumbs.

Make the patties from the mixture and dredge them in the cornmeal.

Cut large slices of village bread, make discs with a pastry cutter.

Toast the bread in a frying pan on both sides with a little olive oil, do the same with the hamburgers.

Make the sandwiches: spread the mustard on the slices of bread, alternate a layer of salad, the hamburger, the mayonnaise and finish with another slice of toasted bread.

SPINACH CROQUETTES

LUIZ DA ROCHA

ELABORACIÓN INGREDIENTS PREPARATION

50 g butter

50 ml olive oil

200 g wheat flour

500 ml milk

80 g onion

200 g spinach

2 eggs

100 g bread flour

Salt and black pepper to taste

Oil for frying

TIME

1/2 h

1 Peel the spinach, finely chop and set aside.

2

In a frying pan, melt the butter and oil. Add the onion, cut into very small cubes and fry it well. When it starts to brown, add the spinach and stir it again and again until it wilts well.

3 4 5 6 7

Add salt and pepper to taste, add the wheat flour and mix well until a dough is formed.

Add the milk little by little and stir until a smooth and soft dough is formed.

Remove from the pan, spread the dough in a mold and refrigerate.

Once it is completely cooled, make balls and loaves, passing through the wheat flour, then through the scrambled egg and finally through the bread flour.

Fry in oil at 160ºC until golden brown.

4

SERVINGS DIFFICULTY

Very easy

PAULA SILVA

INGREDIENTS PREPARATION

1 large whole cauliflower

1 tablespoon garam masala

½ tablespoon cinnamon powder

1 tablespoon turmeric

Sea or Himalayan salt to taste

Hot or sweet paprika

½ tablespoon cumin seeds

1 glass of vegetable stock

Olive oil

h

ELABORACIÓN

1 Preheat oven to 180 ºC.

2

In a mortar put the cumin seeds and crush gently. Add little by little the spices stirring well, take to the bowl with the olive oil and mix.

3 4 5

Salt the cauliflowers and massage on all sides with the previous mixture, so that it is well spread on all sides.

Place the cauliflowers in a baking tray (not too big, so that they are tight) with the bottom down.

Bake covered with aluminum foil for 30 minutes, uncover and bake until golden brown.

SERVINGS DIFFICULTY

SAMANTHA VALLEJO-NÁGERA CANDIED CARROTS WITH SPICES

INGREDIENTS PREPARATION

20 carrots (of different colors)

300 g of olive oil

1 star anise

10 cumin seeds

1 orange peel

1 rosemary branch

ELABORACIÓN

1

2

3 4

Peel the carrots and remove the long leaves, leaving only a piece of the stem. Wash under abundant cold water to eliminate remains of earth or dirt.

Put in a pot with cold water and salt. Bring to the boil and cook for 1 minute.

In a frying pan put the oil with the rest of the ingredients. Heat up to 100ºC and add the carrots. Leave at minimum power for 5 minutes.

After this time let them cool in the same oil.

OCTOPUS CARPACCIO WITH GRILLED VEGETABLES; CARROT MAYONNAISE AND BUFFALO MILK MOZZARELLA ELABORACIÓN INGREDIENTS PREPARATION

1 octopus of at least 3 kg

300 g of carrots

Olive oil

White vinegar

Salt

2 peppers: yellow and red

1 zucchini

1 eggplant

1 red onion

4 asparagus

1 buffalo mozzarella cheese

CARLA ARADELLI

Cut the raw octopus, dividing the tentacles in 3 groups, tie them well to give them shape, cook them in boiling water with salt and white vinegar for 50 minutes. At the end of cooking, submerge them in ice water.

2

3 4 5 6

SERVINGS DIFFICULTY

Wash and slice the vegetables, add salt and let them stand for 20/30 min. Drain the water and then grill the vegetables.

Steam the carrots, add the oil and vinegar to make the carrot mayonnaise.

To prepare the dish, transfer the mayonnaise to a cooking bottle and draw a square on a flat white plate, then begin to compose the dish.

Finely cut the tentacles of the octopus and place them in a decorative way. Then you can place the vegetables and finally the buffalo mozzarella cut into large pieces.

Dress everything with small touches of mayonnaise, oil and a little bell pepper.

It allows you to fry without oil obtaining an equally crispy result in a clean, healthy and smoke-free way.

SATISFY YOUR APPETITE

The air fryer helps you reduce your fat intake and makes it easy to cook and prepare delicious, healthy dishes, compared to traditional greasy deep-frying methods.

HEALTHIER FOOD, SAME DELICIOUS TASTE

The MasterPRO Air Fryer uses hot air (instead of oil) to fry food with little to no added oil. So that you can enjoy crispier results and delicious taste.

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