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    Starter: Hummus: Challenge

    Uploaded by

    Rosa
    This document provides recipes for an international menu including hummus for a starter, tomato pasta with basil for the main course from Italy, and arroz con leche or rice pudding for dessert from Spain. The hummus recipe calls for blending chickpeas, tahini, olive oil, garlic, lemon, and spices. The pasta recipe sautés onions and garlic in olive oil before adding crushed tomatoes, basil, and pasta. Finally, the rice pudding recipe soaks rice and spices in water before simmering with milk, condensed milk, and egg until thickened.

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    © All Rights Reserved
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    Starter: Hummus: Challenge

    Uploaded by

    Rosa
    28 views2 pages
    This document provides recipes for an international menu including hummus for a starter, tomato pasta with basil for the main course from Italy, and arroz con leche or rice pudding for dessert from Spain. The hummus recipe calls for blending chickpeas, tahini, olive oil, garlic, lemon, and spices. The pasta recipe sautés onions and garlic in olive oil before adding crushed tomatoes, basil, and pasta. Finally, the rice pudding recipe soaks rice and spices in water before simmering with milk, condensed milk, and egg until thickened.

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    This document provides recipes for an international menu including hummus for a starter, tomato pasta with basil for the main course from Italy, and arroz con leche or rice pudding for dessert from Spain. The hummus recipe calls for blending chickpeas, tahini, olive oil, garlic, lemon, and spices. The pasta recipe sautés onions and garlic in olive oil before adding crushed tomatoes, basil, and pasta. Finally, the rice pudding recipe soaks rice and spices in water before simmering with milk, condensed milk, and egg until thickened.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    28 views2 pages

    Starter: Hummus: Challenge

    Uploaded by

    Rosa
    This document provides recipes for an international menu including hummus for a starter, tomato pasta with basil for the main course from Italy, and arroz con leche or rice pudding for dessert from Spain. The hummus recipe calls for blending chickpeas, tahini, olive oil, garlic, lemon, and spices. The pasta recipe sautés onions and garlic in olive oil before adding crushed tomatoes, basil, and pasta. Finally, the rice pudding recipe soaks rice and spices in water before simmering with milk, condensed milk, and egg until thickened.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Challenge.

    This is my international menu.

    Starter: Hummus

    YIELD: Makes 8 or more servings

    INGREDIENTS:

     2 cups drained well-cooked or canned chickpeas, liquid reserved


     1/2 cup tahini (sesame paste), optional, with some of its oil
     1/4 cup extra-virgin olive oil, plus oil for drizzling
     2 cloves garlic, peeled, or to taste
     Salt and freshly ground black pepper to taste
     1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
     Juice of 1 lemon, plus more as needed
     Chopped fresh parsley leaves for garnish

    PREPARATION

    1. Put everything except the parsley in a food processor and begin to process; add the chickpea
    liquid or water as needed to allow the machine to produce a smooth puree.

    2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled
    with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

    Main course: fresh tomato pasta with basil (Italian)

    TOTAL:23 mins
    PREPARATION:15 mins
    COOK:8 mins
    YIELD:4-6 servings

    INGREDIENTS:

     4 to 6 crushed tomatoes
     2 tablespoons extra-virgin olive oil
     small yellow onion, finely chopped
     2 cloves garlic, minced
     2 teaspoons lemon
     Chopped fresh basil leave
     Salt (to taste)
     Black pepper
     1 pound spaghetti (or linguine or fettuccine pasta)
     1/2 cup grated Parmesan cheese, for serving

    PREPARATION
    1. Heat olive oil in a large pan over medium heat until shimmering. Add the onion and sauté until
    softened and translucent, 3 to 4 minutes and then add the garlic. Carefully pour in the crushed
    tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered,
    stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season
    with additional salt and pepper as needed.
    2. Bring a large pot of salted water to a boil and add spaghetti; cook until al dente according to package
    instructions, about 7 to 8 minutes.
    3. Drain pasta and immediately toss with the tomato mixture. Add the basil, toss once more
    4. Serve immediately, sprinkled with Parmesan cheese.

    Dessert: Rise pudding (arroz con leche)

    TOTAL:4 hours 3o mins


    PREPARATION:15 mins
    COOK: 1 hour 15 mins

    INGREDIENTS:

     1 cup of short grain rice


     1-2 wide slices of lemon rind
     1 stick of cinnamon
     1 teaspoon of ground cinnamon
     1 pinch of salt
     700 ml of whole milk
     1 tin sweetened condensed milk (340g)
     3 whole cloves
     1 egg
     900 ml water
     Sugar to taste

    PREPARATION

    1. Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy
    saucepan for 1 hr.
    2. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil
    (about 5 mins), lower the heat to medium and cook for 10 to 12 mins or until water is almost
    evaporated.
    3. While rice is cooking, beat the egg in a bowl. Add milk about ½ cup at a time, stirring each
    time until all is absorbed. Add the egg mixture, vanilla essence and condensed milk to the
    rice and cook over medium-low heat. Continue adding up to the whole milk and stirring
    carefully, until it thickens slightly or until desired consistency, about 25 to 35 mins.
    4. Let cook uncovered.

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