Le ricette Ethnos

Thai rice

Ingredients

180 gr Basmati rice (or Thai rice)
100 gr coconut milk
1 shallot
Rice bran oil to taste
150 gr pineapple, cut into small pieces
80 gr cashew nuts
Vegetable soup to taste
Curry, as you like
Salt to taste
Soy cream (optional)


Recommended with:


Rice Bran Oil

Preparation

Bring a large pot of water to boil. Cook Basmati rice in boiling and salted water until al dente (about 18 minutes).

In the meantime, in a pan heat the rice bran oil and add shallots thinly minced. Add pineapple, ¾ cashew nuts coarsely minced and the coconut milk. If necessary, add vegetable soup so as not to dry it completely. After about ten minutes, add curry and salt to taste, so remove from heat.

Now rice is cooked. Combine it with pineapple mixture on low heat for a few minutes. If you would, add the soy cream.

Serve it still hot garnishing with some cashew nut and pineapple slices.

Ricotta paste with herbs and hemp oil

Ingredients

250 gr fresh ricotta cheese
1/2 small cup hemp oil
2 full tbsp red paprika powder
Juice of a lemon
1 tbsp soy sauce
1 garlic cloves, minced
Oregano
Marjoram
Salt


Recommended with:


Hemp Oil

Preparation

Mix well all the ingredients in a large bowl.  You can use both dried and fresh oregano and marjoram, so add them as you like.

Add a little water as you need to obtain the desired thickness. If you would like spicy version, add a bit of red chili pepper or chili powder.

Serve it with toasted bread or crackers.

Lemon Olive Oil Orecchiette with Broccoli Rabe Recipe

Ingredients

1 pound orecchiette
3 tbsp Lemon flavoured extra virgin olive oil
4 garlic cloves, minced
1 yellow onion, chopped
1/2 tsp crushed dried red chili flakes
1 bunch broccoli rabe, heavy stems removed and discarded, heads chopped
Cooking water, as needed
Salt and pepper to taste


Recommended with:


Lemon flavoured Extra Virgin Olive Oil

Preparation

Cook pasta according to package directions, drain and rinse; set aside.

Heat lemon flavoured olive oil large saute pan over medium heat. Add garlic and onions and saute about 3 minutes. Add chili flakes and broccoli rabe. Continue to saute, adding drops of cooking water to prevent sticking, if necessary.

When broccoli rabe are slightly softened, add cooked pasta. Combine well for a few minutes over high heat, and season with salt and pepper to taste. Serve immediately.

Coconut oil banana bread

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1tsp baking soda
1/2 cup virgin coconut oil
1 cup (8 oz) cream cheese, at room temperature
1 cup light brown sugar
1 egg
3 medium-sized bananas, mashed
Pinch of salt


Recommended with:


COCONUT OIL

Preparation

Preheat the oven to 350 degrees F. Butter and flour a loaf pan and set aside.

In a large bowl, whisk togheter the flour, baking soda, baking powder and salt. Set aside.

In another large bowl, beat the coconut oil with a hand mixer on medium speed until soft, about 3 minutes. Add the cream cheese and the brown sugar and mix, about 3-4 minutes. Then add the egg and bananas and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined and smooth.

Pour the batter into the prepared loaf pan. Bake for 45-55 minutes or until golden brown in color. Use a toothpick to test readiness, it should  come out clean of course. Allow the bread to cool completely before serving.

Pickled Fig, Robiola & Pistachio Oil

Ingredients for 12 servings

½ cup red wine vinegar
2 tbsp sugar
6 dried figs
¼ cup water
2 tbsp toasted, shelled pistachios
¼ cup extra virgin olive oil
12 slices bread
Robiola cheese
Pistachio oil


Recommended with:


PISTACHIO OIL

Preparation

Combine red wine vinegar, sugar, and dried figs with water in a saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes.

Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.)

Finely crush pistachios and combine with extra-virgin olive oil.

Grill bread slices for some minutes on both sides.

Now it’s all set to prepare the bruschetta. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil. Serve.

Oaxacan Chicken with Lime Guacamole

Ingredients

1 bunch fresh chopped coriander
4 tbsp avocado oil
1 cup lemon juice
2 tsp minced garlic
Salt
8 chicken breasts
2 large avocados
2 green onions
Tabasco
1 red bell pepper


Recommended with:


AVOCADO OIL

Preparation

In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).

Add the reserved ¼ cup coriander mixture, chopped onions, remaining 1 tsp garlic and tabasco to taste. Stir until well blended. Preheat grill to medium heat. Grill the chicken, discarding the marinade, for about 7 minutes per side or until thoroughly cooked.

During the second 7 minutes, add the bell pepper to grill. Place the breasts on individual serving plates, pouring lime guacamole sauce on top. Slice the bell pepper into strips and place them on top of the sauce.

Carrot Ginger Soup with Hemp Oil and Honey

Ingredients

1 tbsp olive oil (or any heat-resisting oil)
1 chopped onion
3 cloves of garlic
1 tsp cumin seeds
2 tbsp fresh ginger
5 large carrots
1 potato peeled
6 cups stock
Salt & pepper
2 tbsp honey
2 tbsp hemp oil


Recommended with:


HEMP OIL

Preparation

 

Bring potatoes and carrots to boil in stock. Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Chop the onions, ginger and garlic; add them on the pan.

Sauté for about 5 minutes, then transfer everything to the stock pot. Simmer the ingredients together for about 30 minutes. Puree with a blender or a processor and add salt and pepper to taste.

Serve with honey and hemp oil drizzled on top.

Bagna Cauda

Ingredients

200g salted anchovies
6 garlic cloves
350ml extra virgin olive oil
50ml walnut oil
100g butter


Recommended with:


WALNUT OIL

Preparation

Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.

Put the casserole on a very low flame and, while stirring with a wooden spoon, brown the garlic, but don’t let it darken. When the garlic has melted and you’ve obtained a creamy consistency, combine the cleaned anchovies and the remaining oil. Continue cooking on a low flame and stir until the anchovies, too, have melted. It is important not to let the oil sizzle or smoke, the ingredients of bagna cauda must melt, not fry.

When you obtain a smooth sauce, the bagna cauda is ready. Serve it with vegetables, pouring it into the traditional burner with a small lamp to keep it warm; again, be careful to not let it fry.