Hello dear readers,
Last week I went to a cooking workshop with my foodie/blogger friend! She always invites me for these things because she doesn’t like to go alone. She has an amazing food blog here, with stunning recipes and amazing pictures.
So we went to the Vaqueiro worskshop about Xmas quick recipes. There were other food bloggers and myself 😛
It was great fun and I’d like to share some pictures and recipes with you!!
Soup ‘ Cream of pumpkin with walnut pesto:
100 gr of garlic vaqueiro
400 gr of leek
800 gr of pumpkin
For the pesto:
2 garlic cloves
60 gr of walnuts
grilled Parmesan cheese
Melt the garlic vaqueiro in a pan. Add the leek, and let it simmer. Cut the pumpkin in small cubrs and add the leek, mix well and cover. Wash the courgettes, take the ends off. Cut them in cubes and add to the pan. Season and let them there until they are soft.
Add the boiling water until you cover the vegetables and let them boil. Cover and let them cook. Get the pesto ready, smash the garlic cloves, take the peel off and put them into the food processor. Add the nuts, and basil leafs. Add a little bit of olive oil until you get a paste. Add 2 or 3 spoons of parmesan cheese, mix well and leave to rest.
When the vegetables are soft, blend them with the food processor until the soup is creamy.
Place them in bowls and season with black pepper, add the pesto on top.
Main dish: Turkey rolls with chestnut and green olives
500 gr of small potatoes
4 turkey stakes,
12 dry plums
1 dl of Port Wine
150 gr of chesnut mash
50 gr of almonds
1 spoon of green olive paste
2 spoons of honey
Turn the oven on at 180ºC. Wash the potatoes and place them in a large pan. Cover them with water, season with salt. Let it boil until they are soft.
Season the turkey stakes with salt and pepper. Put the plums to rest in the Port Wine. Mix the chestnut mash with the almonds, add the olive paste until you get a consistent paste.
Add the plums. Roll the stakes with the paste inside to make little rolls. Put toothpicks if you need too to hold them. Add fresh time and some olive oil on top of the tray with the turkey rolls. Take into the oven for 20 minutes. Put the potatoes around the meat in the tray.
Dessert: Xmas Pudding
150 gr of sugar
1,5 dl of water
1 cinnamon stick
1 lemon peel
0,5 dl of Port Wine
50 of raisins
300 gr of left over dry bread
5 dl of milk
1 spoon of cinnamon
Turn the oven on at 200ºC. Take the sugar to a boil with the water, add the cinnamon stick, the lemon peel and the Port Wine. Boil for 5 minutes, take the cinnamon stick and the lemon peel off, add the raisins. Prepare a tray with vegetal paper. Smash the bread into small pieces, add the preparation. Break the eggs into the bowl, add milk and the cinnamon. Continue to mix until its all hold together. Add the mixture into the tray. Leave it there for around 20 – 25 mins. Serve with powder sugar on top.