taquitos s tofuom

Recept >>> gastro.hr

[ENG]

spelt flour taquitos with tofu

what/
1 + 1/2 cup spelt flour (I used T630 but any white spelt flour can do)
2/3 cup water
1/2 cup melted coconut oil
1 heaping tsp himalayan salt
1 small pinch bicarbonate soda
150-200 g smoked tofu
+ for the sauce/
1 avocado
juice of 1 lemon
1 pinch himalayan salt
2 pinches cayenne pepper

how/
Cut tofu into thin sticks. Mix the flour, water, oil, baking soda and a teaspoon of salt and knead a dough. Flatten the dough with a rolling pin and cut into square or triangular shapes. Wrap each tofu stick into a piece of dough and put it on a baking tray. Bake the taquitos on 200 °C for around 25 minutes, or until the dough is crispy and its edges turn a little bit golden-brown. For the dip, blend one avocado, juice of one lemon, a pinch of himalayan salt and a few pinches of cayenne pepper until smooth. Serve the taquitos with avocado sauce and...enjoy! 

confit od cherry rajčica

cherry tomato confit

Tomato season will soon be in full swing here in Croatia and I think it would be a pitty not to use them for all kinds of different dishes or preserve them for the winter by sun-drying or some other way. Confit is also a way of preserving food and usually means cooking it in an oven at a lower temperature - around 100 °C or even lower. In this recipe I decided to use a bit higher temperature, but still below the usual baking temperature. This confit turned out so delicious that we ate it almost immediately; we'll preserve the tomatoes next time :D

what/
1 kg cherry tomatoes
250 ml olive oil
10-15 large garlic cloves
2 tsp himalayan salt
mediterranean spices (thyme, rosemary, oregano)

how/
Slice the garlic cloves into halves. Mix them with tomatoes, spices, salt and olive oil and put everything into a (deep enough) baking tray. If your tray is too big, add some more oil so that the tomatoes are at least half covered with oil. Cover the tray and bake on 140 °C for around 90 minutes. Let the confit cool down a bit and store it in glass jars for up to two weeks (although you will more likely eat it in a few days:).