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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Quinoa Salad with Sausages, Apple, and Quail Eggs

 

ingredients

for 4 people
  • 300g white quinoa.
  • 1 onion.
  • 2 garlic cloves.
  • Two large frankfurter sausages.
  • Chopped parsley.
  • 100g peas.
  • One golden apple.
  • Extra virgin olive oil.
  •  Salt.
  • 12 quail eggs.

for the vinaigrette:

  • 30 toasted hazelnuts.
  • 100g extra virgin olive oil.
  • 40g apple cider vinegar.
  • Salt.
  • Freshly ground black pepper.
     

 

preparation

To make the vinaigrette: Crush the hazelnuts in a mortar.
In a bowl, mix together the vinegar, salt, black pepper, and oil. Whisk everything with a beater until emulsified, then stir in the crushed hazelnuts and set aside.
To cook the quail eggs: Put water in a pot on the stove with salt and a generous splash of vinegar.
Using a whisk, create a swirl in the water and add just one egg at a time. Cook it for 1 minute, then remove. Continue this way until all the eggs are cooked. Set aside.
Boil the peas in salted water. Set aside.
Sauté the onion and garlic, both peeled and chopped into small pieces.
When the onion starts to turn translucent, add the sausages and the apple, both diced small. Sauté for 2 more minutes, add the chopped parsley, and take off the heat.
Weigh the quinoa and measure it with a cup. Set it aside.
In a pot on the stove, put in the water and salt (for every cup of quinoa, use two cups of water).
Rinse the quinoa, changing the water as many times as needed until the water runs clear.
When the water boils, add the quinoa (clean and drained) and cook over medium heat until the water disappears and the quinoa becomes translucent.
In a large bowl, mix the quinoa with the sauté and the peas.
Place the quail eggs on top and dress with the vinaigrette.

Enjoy!
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