domingo, 22 de maio de 2016

OUR MACROBIOTIC WINTER DINNER PARTY

This was a dinner prepared, cooked and shared by the students of Level II International MB Course, last February, in Lisbon.
The recipes were not the most important – some, like the caramelized carrots - are a novelty some are very well known and had been previously posted in this blog.
We tried to have all five transformations in the dinner in what concerns ingredients and cooking methods.



Millet soup
Ingredients
1 sliced onion
2 sliced carrots
Some squash, diced
2 cups millet washed and drained
10 cups of water
Sea salt, olive oil and plum vinegar
Peppermint



Preparation
Heat a bit of olive oil add the sliced onion and season with the salt, let stew in a low fire until onion becomes soft and transparent; add the carrot and the squash and let cook for some minutes then add the millet and finally the water. Bring to the boil, lower the fire and let it boil for about 30-40 minutes.
Season to taste and add chopped peppermint.
Serve decorated with a slice of lemon and peppermint.

Main course



Brown rice cooked in the pressure cook
Marinated tofu baked in the oven
Caramelized spring carrots and squash
Vegetables pie
Sauté of carrot and arame seaweed
Home-made vegetables pressed with salt



And then came the desserts. Wau!!!

Tofucake




Apple pie


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