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Green Pea And Mint Croquettes

February 26, 2015 by TheWhiteRamekins

green pea & mint croquettes

I have always been a great fan of Ottolenghi’s. And ever since I visited his restaurant in Islington, London, I just keep dreaming about that place and his vibrant flavorful recipes, which are always abundantly loaded with fresh and seasonal ingredients. And you know what, I am his admirer and have all of his four cookbooks on my bookshelf. His recipes never have gone wrong, and I have said that umpteen number of times on blog now.

green pea & mint croquettes

green pea & mint croquettes

Fresh and seasonal ingredients are something which his recipes always rave about. Plenty and Plenty More are two of his cookbooks which are purely on vegetarian cooking, another reason to believe that vegetarian cooking can be so expressive and full of life too. This recipe of green Pea and mint croquettes may sound daunting at first but they aren’t. These are full of sweet flavor of seasonal fresh peas and fragrant mint leaves, which are perfect for either taking to a picnic on a sunny day or even better to be served as tiny little appetizers with drink in a party you’d throw for your friends. Although, you could make them with frozen peas too, but my belief is that they can’t taste any better if you’ve got sweet fresh vibrant green peas. I know, there’s a little exercise needed to take them out of their pods, but you’d realize that’s worth the effort.

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

Green Pea And Mint Croquettes
2015-02-26 08:52:32
Green Pea And Mint Croquettes
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For the croquettes
  1. 3 tbsp olive oil
  2. 300 gm onions/shallots (finely chopped)
  3. 1 tbsp lemon juice
  4. 700 gm shelled green peas
  5. 20 gm mint leaves, finely chopped
  6. 1 clove garlic, crushed
  7. 4 eggs
  8. 100 gm all purpose flour
  9. 150 gm bread crumbs
  10. vegetable oil for frying
  11. salt and black pepper
For the sauce
  1. 1 tsp dried mint
  2. 120 gm strained yogurt
  3. 1 clove garlic, minced
  4. 2 tsp lemon juice
  5. 1 tbsp olive oil
  6. salt and black pepper
For the sauce
  1. Mix all the ingredients in a bowl with salt and pepper. Mix well and refrigerate until needed.
For the croquettes
  1. Place the olive oil in a saute pan over medium heat. Add the onions and saute for 15 minutes, stirring often, until soft. Remove from heat, add lemon juice.
  2. Blanch the peas in boiling water for 5 minutes and drain. Place the peas in a food processor and blitz briefly. They need to break down without turning into a mushy paste.
  3. Transfer the peas to a bowl. Add cooked onions, mint, garlic, 1 egg, salt, pepper and mix well.
  4. Line a tray with parchment paper, that can fit into your freezer. Shape the pea mixture into small patties, about 2 inches across. Place on the parchment paper and freeze for a couple of hours to firm up.
  5. Place the remaining 3 eggs in a bowl and beat gently. Place the flour and bread crumbs in two separate bowls. Remove the croquettes from the freezer and one at a time, roll them in the flour, dip them in the egg, then coat in the crumbs.
  6. Pour the oil in a frying pan and place the pan on a high heat for 5 minutes for the oil to get hot. Turn down the heat to medium and fry the croquettes in batches for about 5 minutes, turning once, until both sides are golden brown. Remove from oil and place on parchment paper to let the excess oil drain out.
  7. Serve hot with sauce.
Notes
  1. You can keep the patties frozen in advance. Ensure they are only partially frozen before you start to cook them.
By Himanshu Taneja
Adapted from Plenty More (Yottam Ottolenghi)
Adapted from Plenty More (Yottam Ottolenghi)
The White Ramekins http://thewhiteramekins.com/

Filed Under: Savory Tagged With: appetizers, eggs, food, frying, peas, spring, summer, vegetarian

Tomato Goat Cheese & Basil Pesto Tart

September 27, 2013 by TheWhiteRamekins

Tomato Goat Cheese & Basil Pesto Tart

Tomatoes and basil together is a classic pair. You just can’t think of tomatoes without fresh basil leaves. And add some wonderful goat cheese to them, it ties up the knot between the two so well that just one slice of this buttery tart loaded with so much of goodness and gorgeousness can ride you straight through heaven.

Tomato Goat Cheese & Basil Pesto Tart 2

I often make tomatoes and basil sauce for my pasta and pizza at home. The passata simmering slowly in huge pot with fresh basil leaves, can’t just be replaced by some bottled stuff. The vibrantly red sauce gives the pasta a whole new identity. And I love serving that to my friends quite often too. It’s kinda quick fix for a dinner party at my home.

Tomato Goat Cheese & Basil Pesto Tart 3

I used to buy a lot of fresh basil leaves from market, until very recently, when I brought home two pots with tiny basil plants. I saw them flourishing day by day, bearing loads and loads of happy green leaves. Seeing them growing so quick, just makes me happy. I would make a lot of pasta sauce and then I would whiz some leaves into beautiful pesto.

Tomato Goat Cheese & Basil Pesto Tart 5

A basil pesto and tomato sandwich is my favorite weekday breakfast. A humble yet generous slather of green summary basil pesto on a slice of wheat bread with freshly sliced tomatoes, has become my favorite breakfast besides granola and fruits. I wouldn’t mind slipping some into my lunch box to be enjoyed in evening, as I have been staying pretty late at work these days. A bite just freshens up my mood.

Tomato Goat Cheese & Basil Pesto Tart 6

I know, Italians would scoff me at, hearing that I substitute pine nuts with almonds in my pesto. But truly speaking, almonds are a great addition too. Plus they are budget friendly too, as compared to pine nuts. So that way, I can make basil pesto frequently, and save the pine nuts for some other day.

Tomato Goat Cheese & Basil Pesto Tart 3

Tomato Goat Cheese & Basil Pesto Tart 1

Okay, so now speaking about the tart, it’s a wonderful, light summery tart recipe, which you would love baking for a Sunday bunch and serve it alongside some fresh greens. It sounds simpler than it’s mouthful name. If you made your tart dough and basil pesto beforehand, you are all sorted.

Tomato Goat Cheese & Basil Pesto Tart 8

And did I mention, that it’s a vegetarian’s delight. Yup, it doesn’t even require any eggs to be added. So you could treat a larger group and I am sure non-vegetarians wouldn’t miss the meat.

Tomato Goat Cheese & Basil Pesto Tart 7

Basil Pesto

Ingredients

1 1/2 cups fresh basil leaves
1/4 cup almonds
2 cloves garlic, chopped in halves
3 tablespoons olive oil
1/2 cup parmesan cheese

Directions

  1. Place almonds in food processor and whiz them until coarsely processed. Add remaining ingredients and process until all the ingredients are well combined. Store in a glass jar.

Tomato Tart

Ingredients

Tart Crust:

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
85 gm butter
1/4 tsp salt
2 tbsp chilled water

Filling:

3/4 cup goat cheese
1/2 cup ricotta, drained
2 cup sliced cherry tomatoes
1/2 cup basil pesto {recipe above}
2 tbsp olive oil
sea salt to sprinkle
cracked pepper
handful fresh basil leaves

Directions

  1. For the crust, pulse both flours, cornmeal and salt in a food processor. Add chopped butter and pulse 15-20 times, to make fine crumb.
  2. Add the water and pulse for another 10 times to bring the crumbs together.
  3. Place the dough between two large sheets of cling wrap to form a round disc. Roll the dough into a 12 inch circle. Peel one side of cling wrap and invert the rolled pastry loosely onto a 9 inch tart pan. Using your finger tips, gently snug the pastry into the tart pan, peel the other cling wrap. Cover with aluminium foil and bake for 15 minutes in a 190 degree C oven.
  4. Remove the foil and bake for another 10 minutes, until tart becomes golden. Let it cool completely.
  5. For the filling, mix goat cheese, ricotta, cracked pepper in a bowl and set aside.
  6. Spread a thin layer of the pesto over the entire base of cooled tart. Spread the goat cheese and ricotta mixture over it.
  7. Top with cherry tomatoes with halved sides facing upwards, Sprinkle torn basil leaves, drizzle with olive oil and sprinkle some sea salt over it. Bake for 20-25 minutes at 190 degree C oven.
  8. Serve warm with some more fresh basil leaves sprinkled over.

Filed Under: Pastry, Savory Tagged With: basil pesto, food, healthy, nuts, Savory, summer, tart, tomato tart, vegetarian

Mango & Pistachio Frozen Yogurt

June 3, 2013 by TheWhiteRamekins

Mango & Pistachio Frozen Yogurt

I just can’t imagine summers without mangoes, a quintessential summer fruit. So how could this place be left without a single mention of this wonderful sweet, juicy, fleshy and vibrantly saffron colored fruit, which is considered the king of all fruits. And the King has to be paid reverence.

Mango & Pistachio Frozen Yogurt 2

During the season, you’ll find mangoes all over the markets. And that is the time, when they are at best of their age, like all seasonal fruits. You could do wonders with this yummiest fruit on earth or you could enjoy them plain in desserts after a meal, which is a perfect summery and light dessert.

Mango & Pistachio Frozen Yogurt 3

Whip them into a cold milk shake or smoothie and you have a wonderful filling breakfast option. Blend them with some low fat yogurt and you are ready with a glass of Mango Lassi, a cool and refreshing Indian summer drink. Chop them into bite sized pieces, a dash of lime juice and some more seasonal fruits, and you are ready with a yet another refreshing summer salad bowl. Turn them into luscious creamy desserts such as cheesecakes, panna cotta, cream cakes and you are all set to rock your dinner party. So, like I said, opportunities are endless with this wonderful fruit. You just have to explore them and I am sure Mangoes wouldn’t fail you ever.

Mango & Pistachio Frozen Yogurt 4

This time, I made this very simple frozen yogurt with mangoes with some chopped pistachios blended in. Lots of mango pulp, some hung yogurt and a couple spoonful of honey. What a yummy, light and refreshing dessert. Even perfect for breakfast. See, that’s the good thing about mangoes. It’s a no-brainer flavor packed dessert, you all must give a shot!

Mango & Pistachio Frozen Yogurt 1

Ingredients

650 gm ripe mango pulp
250 gm hung yogurt {or Greek yogurt}
1/4 cup honey
1/4 cup white sugar {adjust sugar depending upon sweetness of the mangoes}
1/2 cup chopped pistachio nuts

Instructions

  1. In a blender, blend all the ingredients into a smooth puree, except pistachios.
  2. Chill the mango and yogurt puree in refrigerator.
  3. Freeze the mixture in your ice cream maker, as per the manufacturer’s instructions. Mix in chopped nuts and serve with some freshly cut mango cubes. Otherwise, store in freezer.
  4. If making, without an ice cream maker, freeze the mixture without folding the nuts initially in freezer for 5-6 hours, with blending the mixture in a blender every 2 hours, so as to break the ice crystals. And fold the nuts after final blending of mixture.

Filed Under: ice cream Tagged With: dessert, food, frozen, frozen yogurt, fruit, healthy dessert, Mangoes, vegetarian

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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