- Full Title: Edible Flowers: A Kitchen Companion with Recipes
- Autor: Amy Stirnkorb
- Print Length: 96 pages
- Publisher: Chefs Press; Second edition
- Publication Date: November 1, 2015
- Language: English
- ISBN-10: 1939664020
- ISBN-13: 978-1939664020
- Download File Format | Size: pdf | 8,33 Mb
When I first heard that my publisher was interested in doing a book about bread and baking, I was so excited! Baking, especially bread, has always been my passion – in fact if my career hadn’t gone down the route it has, I would have been a baker. Those three simple ingredients – flour, yeast, water – and what they are transformed into has always fascinated me. Even as a young boy, I would spend hours at my uncle’s bakery just watching as he mixed, kneaded, pulled, shaped and baked, pushing and turning loaves in and out of his big wood-fired oven. The smell was irresistible and I couldn’t wait to taste whatever panino he would let me have. My mother also baked, usually once a week, and on that morning I would awake to that dreamy smell of home baking that made me jump out of bed ravenous and run into the warmth of the smoke-filled kitchen.
When I worked at The Neal Street Restaurant and later at my own restaurant, I would arrive very early – in fact often during the night – so I could do the day’s baking – bread, focaccia, torte salate, perhaps pastry for crostata depending on the day’s menu, and seasonal bakes like Pastiera di Grano at Easter or Panettoncini at Christmas. I loved starting my day like this – it was like a ritual – from lighting the ovens, mixing the yeast, watching those bubbles appear, leaving the dough to rise and that magical moment when the baked goodies came out of the oven.
For me baking is an almost magical process; it never ceases to amaze me that a few simple basic ingredients mixed together and placed in the oven produce such incredible, mouth-watering delicacies the world over craves. Take cakes, for instance, that mushy mixture made up in a bowl transforms itself into something wonderful, giving pleasure to many – it may be for a birthday or just simply to enjoy at teatime, but is always a joy.
There is always a kind of excitement when baking for whatever reason or occasion, an anticipation of how the bread, cake, biscuits, focaccia or pie will turn out and the smells of home baking are heavenly, filling the house with a warm feeling and irresistible aroma no air freshener can ever match! Whether you bake or not, are an expert or just like to try a recipe from time to time, I think everyone loves the idea of home baking. Young children love to experiment with dough or pastry and make their own shapes, or help mix a cake and then lick the spoon! The taste of any home-baked product can never be matched by commercially produced goods.
Wherever I am in Italy, I always like to check out the local panetteria (bakery), or in smaller villages known as forno (oven), to see which delicious regional varieties they offer, and not only bread but focaccia, torte salate, tarts, biscuits and cakes. I never leave empty-handed and love to try their specialities. Local bakeries in Italy bake all their own goods in the back and are often family-run from generations so you know what you are consuming is good-quality home-produced stuff. Some larger panetterie, especially in bigger towns and cities, offer drinks and you can sit or stand at the counter to enjoy an espresso and brioche at breakfast or a pizzetta for a quick lunch.
Traditionally, the forno or panetteria (bakery) was a place for locals to meet up, especially in small towns and villages. Not everyone had an oven at home, so it was quite normal for housewives to make the bread dough and perhaps other baked goods and take them along to the bakery to be baked in the wood-fired oven. Lots of people did this, so a different mark would be made on each loaf so it could be returned to the right person. I remember this was still quite common when I was a little boy and the bakery was always a busy place. The families who owned pieces of land for the purpose of growing their own produce often had an oven built nearby so they could do their baking there as well as work on their allotment.
Although all the recipes in this book have been tested in an electric fan-assisted oven, I love the old wood-fired ovens, so a few years ago, I had one built in my garden. I love baking bread and pizza in it – the smell and taste transport me back to my childhood days.
Bread and baked goods mean tradition. And bakeries honour these traditions when certain breads and baked goods are made to celebrate the feast day of a local patron saint or during festivities like Christmas, Easter and Carnevale. Each region has its own roots which once symbolised a ritual or perhaps were made for nobility or even came about as cucina povera (poor man’s food) – now those specialities are symbols of that tradition and have become part of that town’s or region’s culture. And quite often a town will be famous for
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yself with a post-graduation sense of aimlessness. But as with so many things in life, the answer I was looking for was right in front of me. While assisting part time at a magazine, I did background research on up-and-coming chefs for an article about “the next Martha Stewart” (she had just been found guilty of insider trading and was heading to prison). I felt a rising sense of jealousy that these people were doing something so directly gratifying, working with their hands, creating delicious food that could be instantly appreciated. Having had no professional cooking experience, and not a lot of amateur experience either, I immediately enrolled in culinary school. Six months later, my friend Meredith and I started a company called Looking Glass Catering, booking jobs through friends and cooking out of a kitchen the size of a bathtub in my apartment on East Tenth Street. At that point, we were making it up as we went along. I took other food-related jobs as well—working as a private chef for a family, interning at a fledgling food magazine, and assisting a food writer with recipe testing. Right from the beginning, I never looked back; I loved that cooking had become my world and that I was interacting with it every day. Fortunately, I still love having a job that allows me to never stop learning. Every time I eat somewhere new or try something different, I can be inspired by ingredients, techniques, and combinations that had never occurred to me before.
In 2008 my friend Carlos asked me to check out his new project, a café on the ground floor of a historic 1830s Bond Street townhouse, just one block away from my apartment in New York. Coincidentally, it was the first building my parents had lived in together after they got married. It must have been a sign, as one thing led to another and, soon after, Carlos and his business partner, Matt, asked me to design the menu and be the executive chef at The Smile. None of us had ever run a restaurant; I myself had just barely worked in one before, and only for a few months. The building was old and had obviously never been designed for any kind of food operation. The kitchen was awkward and tiny, with no ventilation or gas hookup. In the end, the limitations helped me create a more personal, low-key menu of foods that felt home cooked and that fit with the relaxed atmosphere of the space. While we learned a few things the hard way (not having air-conditioning in August that first year was definitely a low point), eventually everything fell into place.
The walk down to the port from my parents’ house in the HILLS OF KAMINI
When customers and friends ask what kind of food we serve at The Smile, I’ve settled on describing it as “Manhattan Mediterranean.” The phrase is meant to encompass the flavorful cooking of Greece and Morocco, coastal Italy, Spain, and southern France, combined with the melting-pot atmosphere of New York and the fresh local produce that continues to inspire my seasonally changing menus. I like to think that you don’t have to live in New York City for this idea to be relevant. To me, it’s about synthesizing your favorite food experiences into a cooking style that makes sense for you. While my heart belongs to Mediterranean cooking, my day-to-day experience is grounded in my home and my restaurant in New York—the seasons, the changing produce at the farmers’ market, the family-run purveyors that I work with every day. Naturally my cooking reflects all of that, as well as the constant inspiration I get from the seemingly endless variety of restaurants around the city.
The first review of The Smile summed up my food as “influenced by her mother’s eclectic, informal dinner parties” and went on to say that I cooked like an “especially talented dinner-party hostess, re-creating taste memories of places she’s been and dishes she’s loved.” I have a feeling that some chefs would be insulted by that description, preferring not to be compared to an amateur throwing a dinner party. To me, the description perfectly captured what I want out of being a chef. My goal is to make food that doesn’t taste like you’re eating in a restaurant; I want customers to feel the unique comfort and pure pleasure of being served a great home-cooked meal, that feeling my mom created for her family and friends for so many years.
I didn’t inherit my mother’s natural affinity for travel and adventure; at heart, I’m a homebody who finds nothing more satisfying than retreating into her own kitchen. However, I am motivated by a desire to eat, to try new things, and to experience all the delicious food that the world has to offer. A recent road trip through Provence with my husband reestablished my faith in the sublime quality of simply prepared fresh Mediterranean cooking. A lunch of grilled trout seasoned only with toasted fennel seeds, salt, and pepper was one of the best meals I’ve ever had. With this cookbook I want to share
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point here is this: let’s stop looking at food in its respective parts, and making some food bad and some disproportionately good. Let’s get back to the whole picture, the whole food. Choosing a balanced way of eating, and sticking as close to nature as we possibly can, is the most realistic plan for eating long-term. Going to extremes is not a sustainable way of eating or living. What I am proposing here and with the recipes in this book is a sensible, flexible dietary strategy that we can incorporate into our lives successfully and joyfully, day-to-day and over a lifetime.
The practice of quick, calm cooking
At home, I cook under the same constraints as anyone else. Even though I have a food background, when I come home from a day at work, feeling sometimes jaded with food, the last thing I want to do is spend hours at the stove. I am impatient and usually hungry, and I relish the art of cooking quickly. And that’s what I want to share with you in this book. The clever secrets that chefs and cooks use, quick ways of cooking, smart cheats, and ways of working logically that have your dinner on the table in a friendly and achievable amount of time. All of this can happen in a calm and well-choreographed manner that won’t leave your kitchen looking like a bomb site and use every pan in the cupboard.
These recipes are designed to come together relatively quickly. I asked a kind band of brilliant friends who aren’t cooks to test and time themselves, and they proved my point.
The recipes that take 15 minutes are quick supper dishes, delicious and simple, with just a few ingredients that come together in one pan without much chopping or fuss. The recipes that are ready in 20 to 30 minutes are a little more advanced, with more complex layers of flavor and texture and a few more ingredients, while those that take 40 minutes are real feasts, riots of flavor and color that I would happily eat at any restaurant table.
In addition to these chapters, this book pivots around a chapter full of what I like to call “investment cooking.” It’s batch cooking that you can do once a week, or even once a month in some cases, which will mean you have a freezer or fridge full of nourishing, cheap, home-cooked beans, snacks, grains, and treats. It’s this cooking that is the backbone of how I cook these days—a little time one day a week yields enough chickpeas for a week’s worth of stews and hummus, and they taste so much better. I find this type of cooking so satisfying, in that it lets me know, for example, that I have a homemade sweet treat I can snack on when I hit a low at 4 p.m. rather than reaching for a cookie.
There is also a chapter on my quick desserts and sweet treats, such as a 10-minute frying-pan crumble, as well as some really easy breakfasts that will make great starts to the day—interesting flavors that come together quickly and make the most of my favorite meal.
This way of cooking is all about simplifying the process, and to some of you that might sound really obvious. More often than not, when I ask people why a recipe hasn’t worked, they reply that they burned the onions while they were digging out the coriander seeds from the back of the cupboard, or something along those lines. The only way to cook speedy dinners and stay calm is to be organized up front. I am sure all my friends will read this and laugh, as I have a reputation for being less than well-organized, but in the kitchen I am like a general. The kitchen is my realm and I know that the only way I can cook speedily is to be ordered, organized, and calm, and work through the flow of jobs.
I think of cooking in this way as a practice. It’s organized, calm, and has a flow. It’s not speedy, hectic stuff. It’s just about getting things right, so that you can enjoy every brilliant moment of the alchemy that happens as you turn a pile of ingredients into an incredible offering for you and your family.
So your kitchen needs to be ready to cook in this way. By this, I don’t mean you have to buy loads of expensive equipment. You just need to have an artillery of simple tools that are accessible (see this page).
I find it really useful to have my ingredients organized too, so that I can find them easily and so that getting ready to cook doesn’t mean half an hour of emptying out the entire spice cupboard. I use little glass jars for my spices and keep them on a shelf within reach of the stove, which makes things a lot simpler.
You’ll also need a bit of space to cook in. My kitchen counters, like most other people’s, can get cluttered, so before I settle down to cook something, I make sure I clear enough space to comfortably cook in. There are a few bits of equipment that can really help speed things up. You’ll be fine if you just have the basics, but if you are, for instance, a particularly slow chopper, a food processor will be a great addition to your kitchen. Equally, if you find
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r few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
4 Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.
Nutrition: per serving
kcal 798 fat 32g saturates 8g carbs 91g sugars 39g fibre 15g protein 29g salt 0.3g
Chicken & avocado salad with blueberry balsamic dressing
Women can enjoy over half their daily recommended intake of protein with this easy chicken salad.
PREP 15 mins COOK 5 mins 2
1 garlic clove
1 tbsp extra virgin rapeseed oil
2 tsp balsamic vinegar
125g fresh or frozen baby broad beans
1 large cooked beetroot, finely chopped
1 avocado, stoned, peeled and sliced
85g bag mixed baby leaf salad
175g cooked chicken
1 Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
2 Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
3 Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don’t go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.
Nutrition: per serving
kcal 402 fat 19g saturates 3g carbs 18g sugars 10g fibre 10g protein 34g salt 0.3g
Blackened salmon fajitas
This super-speedy dinner will see you on your way to hitting your protein target for the day. Add some sliced, stir-fried peppers to the wraps to increase your fruit and veg intake, if you like.
PREP 5 mins COOK 8 mins 4
4 salmon fillets
sunflower oil, or any oil suitable for frying
2 tbsp fajita spice mix
8 tortilla wraps
4 tbsp salsa
1 Coat the salmon in 1 tbsp oil and the fajita spice mix. Add 1 tbsp oil to a frying pan and fry 3-4 mins each side, until cooked through and charred in places.
2 Warm the tortillas to packet instructions. Mash the avocados with a fork, season and squeeze over the juice of 1 lime. Serve the salmon in large flakes with the tortillas, avocado, salsa and the other lime, cut into wedges.
Nutrition: per serving
kcal 759 fat 45g saturates 10g carbs 46g sugars 8g fibre 7g protein 39g salt 2g
Superfood scrambled eggs
Give up your sugary breakfast cereal in favour of this nutrient-dense breakfast.
PREP 3 mins COOK 7 mins 2
2 tbsp pumpkin seeds
2 tsp extra virgin rapeseed oil
100g spinach, roughly chopped
1 tomato, chopped
1 garlic clove, crushed
½ tsp turmeric
½ tsp curry powder
4 eggs, beaten
150g smoked salmon
toast, to serve (optional)
1 Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate.
2 Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1–2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs. Scramble the eggs over a medium heat – take the pan off the heat before they look too dry. Serve with the pumpkin seeds and the salmon, on toast, if you like.
Nutrition: per serving
kcal 409 fat 26g saturates 5g carbs 5g sugars 2g fibre 2g protein 38g salt 2g
Fresh & light chowder
This dish makes an easy, light supper. Perfect for those nights when you want something hearty but low in calories.
PREP 10 mins COOK 40 mins 4
100g smoked haddock fillets and 100g unsmoked, skin on
500ml whole milk
500ml vegetable stock
2 thyme sprigs
1 tsp vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 leek, sliced
1 large sweet potato, diced
200g can sweetcorn in water, drained
50g red lentils
small handful celery leaves or parsley, chopped
crusty brown bread, to serve
1 Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
2 Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8–10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender, leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.
Nutrition: per serving
kcal 303 fat 6g saturates 3g carbs 38g sugars 15g fibre 6g
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of a mini street-cleaning system. It transports toxins and waste products from your tissues so they can be removed from your body. It also functions as part of your immune system.
You may be shocked to learn that the remaining half of your cells are bacterial, most of which are beneficial to your body and inhabit your digestive system. An additional 100 trillion micro-organisms inhabit our ears, nose, throat, mouth, skin, and other parts of our bodies. It sounds frightening, but most of them serve important roles in helping us to stay healthy. So try not to fret that your body is home to many micro-organisms. Most of them are striving to keep you healthy and play an integral role to the vital functioning of your body. You simply could not live without them.
Each of the trillions of cells in your body is so tiny that, by some estimates, you could fit 64,000 red blood cells on the head of a pin.1
It’s hard to imagine anything so small, yet each of these cells comes complete with over a dozen structures inside itself and more on the surface. Plus, countless molecules move in and out of each cell every second.
In his book, A Short History of Nearly Everything, science writer Bill Bryson describes the activity within a single cell:
If you could visit a cell you wouldn’t like it. Blown up to the scale at which atoms were about the size of peas, a cell itself would be a sphere roughly half a mile across, and supported by a complex framework of girders called the cytoskeleton. Within it, millions upon millions of objects—some the size of basketballs, others the size of cars—would whiz around like bullets. There wouldn’t be a place you could stand without being pummeled…thousands of
times every second from every direction.2
P A R T O N E : Bu i l d i n g L i f e Fo rc e f ro m t h e In s i d e Ou t Every cell is sophisticated, and perfectly designed to perform its particular function. There are about 200 different types of cells, each of them handling a different role within your body, including breaking down food, executing genetic instructions, manufacturing chemicals and hormones needed by your body, and many others. The authors of the book Decoding the Human Body-Field so eloquently refer to the unimaginable speed at which everything occurs in each one of our cells as “the speed of life.”3 Every second millions of cells die and new ones are born to replace the worn-out ones.
The authors of this fascinating book also share their description of the processes within your body:
There are millions of…activities taking place in your body during the time frames that make seconds feel like forever. In your kidneys, specialized cells are monitoring your salt and water levels, secreting hormones, and removing wastes. Amino acids are ar-ranging themselves into strings that are making up the particular proteins that the body needs at specific times and in exact quantities. The proteins then fold themselves into the intricate three-dimensional structures that determine their function. Each configuration gives a protein a different identity, but somehow proteins know which shape to assume. Ribonucleic acid (RNA) is zipping apart the double helix of [your] DNA, copying the millions of “letters” of the genetic code, proofreading the replication and correcting any mistakes before zipping new strands of DNA back together again. Messenger RNA is receiving messages from DNA and shuttling those messages around to direct the production of enzymes and other molecules. Your heart is pumping more than a liter of blood a minute. T-cells and other immune cells are tagging, attacking, and destroying foreign organisms such as bacteria and viruses, while leaving harmless microorganisms 1 2
C H A P T E R 1 : Yo u r Mi r a c u l o u s B o d y alone. Adenosine triphosphate (ATP), arguably the busiest molecule in the body, is being broken down to provide energy to power your cells…Thousands upon thousands of other activities and millions upon millions of chemical reactions that are absolutely crucial to your health—and to your life—are going on below the level of your awareness every minute of every day.4
Not only does your body organize all of these functions, it has an innate healing intelligence enabling it to mend broken bones, kill viruses, heal wounds, and much more. At any given time your body is manufacturing and using 50,000 proteins, billions of neurons are firing in your brain and nervous system, and billions of white blood cells are destroying damaging micro-organisms. And it all happens without any conscious thought from you. When people fall ill they claim to need a miracle. Typically they await a miracle drug. But in Chinese Medicine they say, “You are a miracle!”5
Yet most of us don’t think too highly of our bodies, particularly if they are causing us pain or breaking down in any way. And with the exception of some degradation
Rôtissage à sec
Rincer le quinoa, l’égoutter et le déposer sur un linge de cuisine propre et sec qui absorbera l’humidité restante. Chauffer une grande poêle sur feu moyen-vif. Faire rôtir le quinoa, en ajoutant 45 g (1/4 tasse) à la fois, et en remuant de temps à autre, environ 3 ou 4 minutes ou jusqu’à ce que les graines prennent une coloration dorée et soient sur le point d’éclater. Déposer dans un grand bol et laisser refroidir avant de ranger au réfrigérateur dans un contenant hermétique. Elles se conservent de 6 à 8 semaines.
Rôtir le quinoa dans du beurre ou de l’huile
Rincer le quinoa, l’égoutter et le déposer sur un linge de cuisine propre et sec qui absorbera l’humidité restante. Préchauffer le four à 180 °C (350 °F). Dans un petit bol, mélanger le quinoa et le beurre fondu ou l’huile (végétale, d’olive, de graines de sésame rôties ou de coco) en utilisant 1 c. à soupe de beurre ou d’huile par 90 g (1/2 tasse) de quinoa. Étendre le mélange sur une grande plaque de cuisson munie d’un rebord. Cuire de 9 à 12 minutes, en remuant une ou deux fois, jusqu’à ce que le tout devienne odorant. Déposer dans un grand bol et laisser refroidir avant de ranger au réfrigérateur dans un contenant hermétique. Se conserve de 6 à 8 semaines.
Du quinoa à bord du Kon-Tiki
Après avoir lu à propos de sa grande valeur nutritive, l’anthropologue norvégien Thor Heyerdahl (1914-2002) fit le plein de quinoa pour sustenter son équipage (et lui-même!) pendant leur long périple à bord du Kon-Tiki.
Germination du quinoa
Les pousses de quinoa, délicieuses et faciles à faire germer, constituent une façon bien agréable de savourer du quinoa cru. La germination active les enzymes naturelles contenues dans les graines en stimulant leur contenu vitaminique. On les ajoute aux salades, dans les sandwichs et dans les préparations ne nécessitant pas de cuisson.
Faire germer des pousses ne requiert pas d’équipement spécifique. Il faudra seulement attendre 2 ou 3 jours pour que les pousses apparaissent et croissent suffisamment pour pouvoir être consommées. Il faut savoir que la qualité des pousses dépend de celle des graines utilisées ainsi que de leur âge. Pour des résultats optimaux, faire germer des graines biologiques dont la date de péremption est encore bien éloignée.
Dans un bol en verre moyen ou dans un plat de cuisson en pyrex de 20 ou 23 cm (8 ou 9 po), mélanger 90 g (1/2 tasse) de quinoa et 500 ml (2 tasses) d’eau filtrée par osmose inversée ou d’eau froide distillée. Remuer de façon que toutes les graines soient immergées, puis couvrir le bol d’un linge de cuisine propre. Laisser reposer à la température ambiante pendant 1 heure. Égoutter dans une passoire fine et rincer à l’eau froide. Remettre le quinoa dans le bol, le couvrir du linge de cuisine et le laisser reposer de 8 à 10 heures. Répéter toute l’opération deux ou trois fois, jusqu’à ce que les pousses aient germé (à ce stade, elles seront menues). Les pousses les plus courtes se conservent 5 jours au réfrigérateur; les plus longues – à garder aussi au réfrigérateur – doivent être consommées dans les 24 heures.
Semoule de maïs sans gluten
Bien que la semoule de maïs soit naturellement dépourvue de gluten, il faut savoir que plusieurs marques de commerce sont sujettes à la contamination croisée par le blé ou l’orge. Les personnes qui suivent une diète sans gluten doivent impérativement lire les étiquettes et ne pas hésiter pas à contacter le producteur pour s’assurer que sa semoule de maïs ne contient vraiment pas de gluten.
À propos de l’intolérance à l’avoine
Un petit pourcentage des personnes atteintes de la maladie cœliaque est intolérant à l’avoine. Ceux qui ont des doutes à ce propos ont intérêt à consulter leur médecin.
Le quinoa et le garde-manger
Voici une liste de produits qu’il est utile de conserver dans son garde-manger: on s’assure ainsi d’avoir tout ce qu’il faut sous la main quand on veut concocter l’une ou l’autre des recettes proposées dans cet ouvrage. Les personnes qui ne doivent pas consommer de gluten se procureront les versions sans gluten des ingrédients suivants:
Semoule de maïs
Levure chimique (poudre à pâte)
Poudre de cacao
Extrait de vanille
Bouillon de poulet ou de légumes
Bien que délicieux en soi, le quinoa s’harmonise aussi très agréablement avec une grande variété de céréales, notamment dans les produits de boulangerie et de pâtisserie. Dans cet ouvrage, le quinoa est souvent jumelé à la semoule de maïs et à l’avoine.
La semoule de maïs
La semoule de maïs est issue de grains de maïs secs moulus. Il existe deux façons de moudre les grains. La méthode moderne utilise de gros rouleaux en acier qui retirent presque entièrement l’enveloppe et le germe du grain: c’est la variété de semoule de maïs que l’on