mat osv.

Beetroot Fennel & Radish Salad with Homemade Curd

Ingredients:
1 liter of whole milk
3 lemons
700 grams of beetroot
10 breakfast radishes
2 whole fennels
1 medium red onion
50 ml olive oil
Salt
Pepper

Directions:
1. Bring the milk to the boil, and let it cool down to blood temperature (37 degrees).
2. When it has reached blood temperature, add the juice of 2 lemons, cover and reserve at room temperature.
3. After 2 hours, line a colander with a fine kitchen cloth and pour the content of the pan into the colander lined with cloth.
4. Let the liquid drain and reserve in the fridge until the following day. It should have the consistency of ricotta or dry cottage cheese.
5. Boil the beetroots in a large sauce pan. They are ready when a pointy knife can go through them without resistance–like boiled potatoes.
6. Drain and peel them while they’re still hot. Reserve in a container.
7. Using a fine grater, zest the remaining lemon. Reserve in a bowl and squeeze the juice with the lemon zest.
8. Wash and trim the radishes, slice into disks–the finer the better.
9. Wash your fennels and reserve the little top part.
10. Cut the fennels in half lengthwise, and slice the fennels as fine as you can–you can use a professionel tool called a mandolin.
11. Peel and chop the red onion into the smallest dice you can achieve.
12. Put the chopped onions with the lemon and zest, add salt and pepper to taste, and olive oil.
13. Cut the beetroot in half then again, depending on the size, into 10 or 16 chunks. Keep 1 beetroot and cut into thin slices.
14. Mix together the beetroots, fennel slices, a little of the fennel tops, half of the radishes, and enough dressing to your taste.
15. On a serving tray or large plate, make a ring of slice beetroot, put the beetroot and fennel salad in the middle, sprinkle with the curd, and sprinkle with the rest of the radishes and fennel top, add a drizzle of olive oil.

BAKED FALAFEL WITH KALE, SHALLOTS, AND SUMAC TAHINI SAUCE

Makes 2-4 servings

Falafel

1 packed cup of kale (other leafy green vegetables, like spinach, will work too)
1 tablespoon olive oil
Juice from 1/2 lemon
A pinch of Kosher salt
1 15.5-ounce can or 1 1/2 cups of cooked chickpeas, rinsed
4 cloves garlic, minced
2 large shallots, chopped (about 1/2 cup)
2 teaspoons ground cumin
1/2 teaspoon ground coriander
A few turns of black pepper
A pinch of crushed red pepper

Sauce

1/4 cup tahini
1/4 cup water
Juice from 1/2 lemon
3/4 teaspoon sumac
A pinch of Kosher salt

For serving: Fresh pita or a salad of greens, chopped tomatoes, and chopped onions or shallots.

1) Preheat oven to 425. Line a baking sheet with parchment, spray it with cooking spray, and set aside.

2) Add the kale, olive oil, lemon juice, and salt to a food processor and process until the kale is ground into tiny flecks (this shouldn’t take more than 30 seconds). Add the remaining falafel ingredients and pulse quickly, about 40-60 times, until the mixture is combined, but still slightly granular. 

3) Form the mixture into 2- to 3-tablespoon-sized balls and place them on the baking sheet, 1 to 2 inches apart. Spray the balls with cooking spray or brush them with olive oil and bake for 35-40 minutes, until the tops and edges start to brown.

4) To make the sauce, stir together all ingredients with a fork or whisk. Add more water if you’d like a thinner consistency. Drizzle on the falafel and serve immediately.