Spring is here!!!....However, before talking about the recipe and the weather, I have to share some news...
I was contacted by the blog http://easyindianrecipes.org/ notifying me that my Shahi Paneer is in a list to be voted as one of the best in the web. For me is an honor not only because I didn't apply for this, but also because this is an Indian site that looks for good Indian recipes, and I feel that I'm just an amateur in my Indian cooking!
If you want to vote for me, then go to http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ and click in mine that is positioned at #27 (random order).
Now, back to the recipe. As usual, I like to clean my grains when we start Spring. Therefore, I found some quinoa, two crying tomatoes in the fridge that were claiming to be eated, 2 garlics, 3 zucchinies,, and some cheese.....It was Thursday, and I didn't have time to go to the supermarket......
Zucchini stuffed with Quinoa, Fried Tomato, Pinenton de la Vera and Cheese
Pimenton de la Vera
Wash and cooked the quinoa. Set aside.
Grate the tomatoes, and fry it in olive oil. Season it with salt, pepper, garlic, and Pimenton de la Vera (I used a lot because I love it!).
Wash the zucchinis, cut it in half. Cook it in hot water for 5 minutes or until al dente. Take them out, and let it cool.
Take the flesh of the zucchinis out, and mix it with the quinoa, and fry tomato. Correct it for salt, pepper or Pimenton de la Vera.
Roules aux Figues
This is another recipe from my favourite book.....Patisserie El dominio de los Fundamentos de la Pastelería Francesa de Christophe Felder
150 grams of all purpose flour
1 pinch baking powder
75 grams of sugar
zest of 1/4 orange
75 grams of butter (softened)
1 egg yolk
1 tablespoon of cold water
200 grams of dry figs
1/2 cup of cream (I used 10%)
I add 70 grams of walnuts (not in the original recipe)
Mix the flour, baking powder, and orange zest. Make a mountain. Add the butter and rub it until is sandy. Add the egg yolk, and water. Knead the ingredients until you have a dough. Do not overwork because of the butter. Let it rest in the fridge for 30 minutes.
In a food processor, place the figs and walnuts. Add the cream and chopped them until you have a creamy paste.
With a roll pin make a rectangle of 4mm thick. Transfer the dough to a parchment paper.
Put it in the freezer for 30 minutes
Cut them in 5-6 mm thick