John Myers
Ua hoʻomaka ia me nā mauna o nā mea kanu a me nā huaʻai: Ua kūʻai ʻo chef TV ʻo Tim Mälzer i nā meaʻai hou no kāna puke kuke hou "Greenbox" i mea e hana ai i nā kīʻaha wikiwiki, noʻonoʻo a paʻakikī ʻole - a me ka ʻiʻo ʻole! E loaʻa ana ka ʻohi meaʻai meaʻai meaʻai ma nā hale kūʻai mai ʻOkakopa 16, 2012.
I loko o kāna hale ʻaina Hamburg "Bullerei", ua lilo nā kīʻaha ʻiʻo ʻole i mea kahiko no nā malihini, hōʻike ʻo Mälzer i nā hōʻaiʻē wehe o ka puke kuke hou. Akā naʻe, ʻaʻole i maʻalahi ka manaʻo ʻana i ka meaʻai meaʻai meaʻai: "Ma ke ʻano he chef, ua maʻa mākou i ka hoʻolālā ʻana i nā meaʻai e pili ana i ka iʻa a me ka ʻiʻo a pono mākou e noʻonoʻo hou."
Nā meaʻai meaʻai a Tim Malzer
Ua lanakila ka noonoo hou ana! ʻO nā mea kanu, nā ʻuala, nā ʻanoʻano, nā pua, a me nā huaʻai - ʻo ka meaʻai meaʻai o ka "Greenbox" he nui, akā ʻaʻole ʻoluʻolu. Kūlike ka beetroot honua-spicy me ka ʻalani ʻalani, kāloti māmā i hui pū ʻia me ka wai wela. Inā wai kou waha i kēia manawa, pono ʻoe e hopu i kahi puna lāʻau. No ka mea, e haʻi aku mākou iā ʻoe i ʻekolu mau meaʻai mai ka puke hou.
ʻO ka salakeke chickpea ʻōmaʻomaʻo me ka halloumi palai
nā meaʻai no 4 kanaka
1 pepa bele ʻōmaʻomaʻo 150 g kukumba 1 puʻuwai lettuce romaine 2 puna puna 2 ʻōmaʻomaʻo ʻōmaʻomaʻo 1 pahu moa (425 g EW) 150 g yogurt creamy 2 tbsp wai lemon 3 tbsp aila ʻoliva 0.5 – 1 chili ʻōmaʻomaʻo 250 g halloumi paʻakai.
Pēlā i hana ʻia ai:
E ʻokiʻoki, e ʻoki a ʻokiʻoki i nā pepa. Eʻoki i ka kukama i loko o nā paʻi, eʻokiʻoki i ka hapalua o ka lōʻihi, e wehe i nāʻanoʻano me kahi teaspoon aʻoki maikaʻi i kaʻiʻo kukama. E ʻoki i ka letus romaine i loko o nā ʻāpana hoʻokahi ʻīniha.
Holoi, ʻāpana, a hoʻomaloʻo i nā ʻāpala. E ʻokiʻoki i ka ʻāpala i ʻoki ʻole ʻia a ʻokiʻoki maikaʻi i ka ʻāpala ʻelua i ʻoki ʻole ʻia. E hoʻokuʻu i ka moa i loko o kahi colander, e holoi ma lalo o ka wai anuanu a hui pū me nā'ōlaʻa, ka pepa, ka kukumba, nā aniani, a me ka letus.
E hoʻohui i ka yogurt me ka wai lemon, kahi punetune o ka ʻaila ʻoliva, a me kahi ʻāpana kō a maʻemaʻe. A laila hoʻomoʻi me ka paʻakai. Eʻoki i ka chili i loko o nā apo maikaʻi a hoʻoulu. E hoʻohui i ka lole me ka salakeke.
E ʻoki i ka halloumi i ʻāpana ʻāpana hoʻokahi iniha. E wela i ʻelua punetune o ka ʻaila ʻoliva i loko o kahi pā i uhi ʻia, a laila e palai i ka paʻakai i loko no hoʻokahi a ʻelua mau minuke ma kēlā me kēia ʻaoʻao. E lawelawe i ka halloumi ma kahi pā me ka salakeke.
"Italia" tarte flambée me nā leki
nā meaʻai no 4 kanaka
10 g hū 250 g palaoa 100 ml waiu bata (mānahana lumi) 10 – 12 tbsp aila ʻoliva 1 – 2 cloves o ke kāleka 80 g mau tōmato maloʻo maloʻo 1 tsp oregano maloʻo 2 tbsp grated Parmesan 1 leek Salt Sugar
Pēlā i hana ʻia ai:
E hoʻopau i ka hū me 1.5 teaspoon o ke kō i loko o 30 milliliters o ka wai mahana. E kānana i ka palaoa i loko o ke kīʻaha, a hana i pūnāwai ma waenakonu. E hoʻohui i ka hū a hoʻohui i kekahi o ka palaoa mai nā kihi. E hoʻohui i ka waiu bata, ʻelua punetēpē o ka ʻaila ʻoliva, a me hoʻokahi puna paʻakai. E kāwili i nā mea a pau i loko o ka paila palaoa maʻemaʻe (ʻoi aku ka paʻakikī o ka palaoa ma mua o ka pizza, pololei). E uhi a waiho i kahi mahana no 2 mau hola a me 30 mau minuke.
E mahele i ka pailapala i ala a'e i eha mau apana a e olokaa liilii loa ma luna o ka pepa bakena. E uhi i nā kumu Flammkuchen i ʻōwili ʻia me ke kiʻi ʻoniʻoni. E hoʻomoʻa mua i ka umu me kahi pepa bakena ma ka pahu mua mai lalo. E hoʻonoho i ka wela kiʻekiʻe loa no kēia.
Peel i ke kālika a hoʻomaʻemaʻe i nā tōmato i hoʻomaʻemaʻe ʻia, ʻewalu a ʻumi punetēpē ʻaila ʻoliva, oregano, 0.5 teaspoon kō, a me ka parmesan i loko o kahi paʻi i loko o ka mīkini meaʻai. E hoʻoulu i kaʻaila kawa a hiki i ka maʻalahi, hoʻomaʻemaʻe i ka leek, holoi aʻokiʻoki i nā'āpana maikaʻi. E hui pū me kahi kīʻaha kō, kahi paʻakai, a me kahi ʻaila ʻoliva.
Wehe i ke kiʻi paʻa mai ka palaoa a hohola i ka paʻi tōmato, ka ʻaila kawa, a me ka leek ma luna. E hoʻoneʻe i ka flambee tart kekahi ma hope o kekahi me ka pepa bakena ma luna o ka pā wela i ka umu. E kālua no ʻelima a ʻewalu mau minuke a hiki i ka ʻeleʻele gula.
ʻO kāloti me ka vinaigrette kāloti, ka paʻakai, a me ka daikon cress
nā meaʻai no 4 kanaka
8 kāloti2 shallots200 g cottage cheese100 ml wai kāloti (wai hou, koho ʻia mai ka ʻōmole)1 moena daikon cress (ke koho ʻia ka wai a i ʻole ka wai)1 tbsp sherry vinegar (ke koho ʻia ka apple cider winika a i ʻole ka vīnega waina keʻokeʻo) 3 – 4 puna ʻaila ʻoliva. paʻakai
Pēlā i hana ʻia ai:
Peel i nā kāloti a hoʻolapalapa iā lākou i loko o ka wai paʻakai nui no ʻumi mau minuke, a laila wehe a waiho i ka maʻalili. E ʻoki i nā pāpaʻi a ʻokiʻoki i loko o nā apo maikaʻi, a hui pū me ka wai kāloti a me ka winika sherry. E hoʻoulu i ka ʻaila ʻoliva kulu i kēlā me kēia kulu me ka whisk. E kau i ka vinaigrette me ka paʻakai a me ka pepa.
A laila e hohola i ka vinaigrette ma nā papa hohonu. E ʻokiʻoki i nā kāloti i ʻāpana ʻehā a ʻelima mau kenimika ka lōʻihi a hoʻonohonoho pono iā lākou ma luna o nā papa - ma luna me ka cheese cottage a me ka daikon cress.
