John Myers
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Ninho Verde – Basket in Green
The perfect ninho verde – basket in green recipe with a picture and simple step-by-step instructions.
Cream cheese pralines
- 100 g Cream cheese
- 100 g Feta
- 1 pinch Oregano
- 3 tbsp Chopped parsley
- 1 pinch Salt and pepper
- 2 tbsp Freshly peeled pistachios
- 1 tsp Mango chutney
- 3 tsp Paprika pulp
Dough for tart
- 300 g Flour
- 150 g Cold butter
- 50 ml Water cold
- 1 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 pinch Cardamom
- 1 pinch Cumin
- 1 piece Protein
Filling for tart
- 2 piece Red onions
- 150 g Green frozen peas
- 2 piece Kohlrabi fresh
- 3 piece Carrots
- 1 shot Olive oil
- 2 piece Eggs
- 200 g Sour cream
- 4 tbsp Grated Parmesan
- 3 tbsp Chopped parsley
- 1 pinch Salt and pepper
- 1 pinch Grated saffron
salad
- 100 g Arugula
- 100 g Lamb’S lettuce
- 4 piece Tomatoes
- 42 piece Lupins
- 1 pinch Salt
- 1 tbsp Chopped parsley
marinade
- 6 tbsp Olive oil
- 1 piece Orange
- 0,5 piece Lemon
- 6 tbsp White wine
- 1 pinch Salt and pepper
- 1 tbsp Chopped parsley
- 1 tbsp Chopped basil
Cream cheese pralines
- For the cream cheese pralines, stir the cream cheese and feta cheese together until you get a smooth cream. Then add a heaping teaspoon of sweet mango chutney and 3 dabs of paprika pulp. Season to taste with salt, pepper, oregano and parsley and stir everything together.
- Put the cream in the refrigerator for about 10-15 minutes. Chop the pistachios as finely as possible.
- When the cheese cream has cooled, it can be easily shaped into walnut-sized balls. Carefully roll the balls in the chopped pistachios until they are covered all around. Chill the pralines in the refrigerator.
Dough for the tart
- For the dough for the tart, mix all the ingredients with a dough hook to form a firm dough. Then knead again by hand if necessary.
- Shape the dough into an approx. 20 cm long roll, wrap in cling film and refrigerate for at least 20 minutes.
- Take the dough out of the refrigerator before processing and let it sit for about 10 minutes at room temperature. Then cut 12 strips about a finger thick (1.5-2 cm) from the dough. Press the slices into flat, round plates in the palm of your hand.
- Then press the pastry sheets into a greased muffin tin. Brush with egg white and pierce holes with a fork. The muffin tin with the batter is placed in the oven for 10 minutes, until the batter is pre-baked.
Filling for the tart
- For the filling for the tart, peel the onions, kohlrabi and carrots and cut into very small cubes.
- Steam the onions in oil for about 3 minutes. Then add the carrots and kohlrabi and cook for about 4 minutes. Now add the peas and cook for 3 minutes as well. Remove from heat and transfer to a large metal bowl or saucepan.
- Carefully mix the vegetables with sour cream, 1 egg and 1 egg yolk, grated Parmesan, fresh parsley, salt, pepper and saffron to a mass. Make sure that the vegetables do not get mushy and stir everything carefully with a wooden spoon and not with a mixer!
- Now fill the vegetable filling into the pre-baked tartes. Bake for another 20 minutes at 180 ° C (top / bottom heat). Top each tart with a little grated cheese (to taste) 5 minutes before the end!
salad
- For the salad, wash the rocket and lamb’s lettuce and spin dry or pat dry with the kitchen towel. Cut 3 tomatoes into boats.
marinade
- Mix the marinade with all the ingredients in a measuring cup and mix carefully with the salad. Squeeze the lupine seeds out of the shell.
- Then arrange the salad in a circle on the plate so that there is a free space in the middle. Place the still warm vegetable tart in the middle of the salad. Season the tomato boats lightly with salt, pepper and a few drops of olive oil. Spread the tomatoes and lupine seeds on the salad. Sprinkle with freshly chopped parsley all around. Place the cream cheese pralines on the edge of the plate.
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