carrot-coconut soup, pita schnitzel and compote – Liberation

Bouffons la vie, Liebe’s cooking recipescase

Every Tuesday “Liberation” offers you a student menu that is complete, inexpensive and easy to follow. Today, what to warm up after the rain, street food and ugly fruits.

every tuesday Liberation now offers you a student menu, complete, inexpensive and easy to prepare: appetizer, main course and dessert for 3 to 5 euros per person. And since students rarely have a kitchen of 15 square meters and a lot of utensils, we stick to the classic set: a knife, a scrubber, a cutting board, a whisk, a plate, a pot and a pan, a salad spinner or kitchen towels, a mini-oven, a stove and a blender ( or blender) and bastu. Today, carrot-coconut soup (90 cents), pita schnitzel (3.10 euros per portion), compote (80 cents). Approximate price for this menu: €4.80 per person.

Sourdough: carrot-coconut soup

This soup can be eaten hot or cold, whichever you prefer. You need 2 beautiful carrots; 1 half onion; a third of a brick of coconut milk; water; 1 half of a vegetable or chicken bouillon cube; pepper When serving, you can add a little coriander or parsley, which you will use for the dish.

Peel the carrot, cut it into large slices. Chop half the onion. Fry the onion in a pan and add the carrot slices. Mix, let it color a little, then pour water. Put the bouillon cube in a pan, mix, cover with a lid and cook on medium heat for about fifteen minutes (depending on the size of the pieces, the cooking time will take more or less). When the carrots are nicely softened, add the coconut milk – reserving a good tablespoon for serving – mix, pepper, blend in a blender or immersion blender. Serve in a bowl with a little coconut milk, a pepper mill and, if desired, herbs.

Dish: Schnitzel made from Yarava Berrebi pita bread

Let’s go deeper Parisian street food, Francois Blanco (Ducasse editions, October 2022), pita schnitzel recipe by Israeli chef Yariv Berrebi (Salatim, Paris IIe). You will need: a good handful of minced red cabbage; 30 ml of vinegar; 15 g of sugar; a little water; 1 chicken cutlet; 1 small egg; 60 g of thick breadcrumbs; 1 drop of tomato puree; paprika; Sesame seeds; neutral oil; 1 pita; 1/2 red pepper; two good teaspoons of tahini; parsley or coriander (a good handful).

Shred the cabbage. Boil water, vinegar and sugar. Pour over the cabbage and let it cool. Cut the chicken breast into strips. Mix the egg with the tomato puree. Mix the breadcrumbs with a little paprika and some sesame seeds. Dip the chicken in the egg-tomato mixture, then in the breadcrumbs. Fry the chicken pieces in oil at 180°C for about three minutes (depending on the size). Open the pita, decorate it with a little tahini, add the chicken. Add finely chopped chili pepper, pickled cabbage and coarsely chopped greens. Finish with more tahini.

Dessert: compote

If you have the opportunity to restore at a lower price, at the end of the market or through the association, ugly and slightly overripe fruits, compote is the perfect preparation. Otherwise, choose seasonal fruit: an apple and two plums, a pear and half an apple, two or three handfuls of Mirabel plums… In addition to fruit, you will need a teaspoon of honey or powdered sugar; a little water; if you have it, cinnamon or any other spice (ginger, cardamom, vanilla).

Start by cleaning the fruit and peeling if necessary (apple, pear, etc.). If necessary, remove the seeds from them. Cut the fruit into pieces. Put the fruit in a saucepan over medium heat, add a glass of water, sugar or honey and spices of your choice. Mix. Cover and cook for 20 minutes, stirring occasionally and adding water as needed. You can mash the fruit a bit with a fork or just let it cool. Enjoy on its own or with cottage cheese.

Find our previous menus: Zucchini and Mint Soup, Pisaladière and Roasted Nectarine; creamy cucumber, harissa crab and chocolate banana tacos; Zucchini salad with lemon, soft-boiled egg and lentils, plum cake…

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