Beet Pickled Quail Eggs Recipe

Beet Pickled Quail Eggs Recipe
Beet Pickled Quail Eggs

These pink pickled eggs are as cute as you imagine, after soaking on a beet juice brine, their exterior absorb the colour and turn into fuchsia, which contrast with the yellow yolk on the inside. But why would the mood for this recipe be #diarrhea then? Well, because I’ve just launched a series of videos about “cool looking food for hipsters with sensitive stomachs” and these are part of the first recipe, a Pink Congee with equally pink pickled quail eggs (see the video on our Instagram or Facebook). And there are more to come!
But if if you are quite severely sick to your stomach, skip the vinegar and pickle the eggs only with beetroot juice. Also, beware that eggs (specially egg yolks) aren’t the best for a grumpy belly, so probably pink congee on it’s own will have to do this time!

INGREDIENTS:
· 24 Quail Eggs
· 1/2 cup Vinegar
· 1/2 cup Water
· 1/2 Beetroot Juice
· 4 tbsp Sugar
· 2 tbsp Salt

METHOD:
Bring some water to a boil and submerge the eggs for 2 minutes. After the time, take them out and put them into very cold water to stop the cooking process. Peel the eggs and they will be perfectly soft boiled and ready for the brine.
For the pink solution, mix the rest of the ingredients, and heat them on a saucepan so that salt and sugar dissolve properly. Then leave to cool to room temperature, and pour it over the eggs. The brine will soak into the white overnight, but the longer you leave them in, the further the color will reach.

Red Lentil Dahl

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Red Lentil Dhal

Lentils are one of my favorites legumes, feels so weird to me that I didn’t like them back when I was a child! But as they say, it’s one step from hate to love, and… I kinda get that now. Talking about love, it’s quite a relationship I’ve gotten into with this Red Lentil Dahl, easy, flavourful and so satisfying! And as many of you already know, to me it gives extra points to a recipe if It keeps getting better and better as it rests on the fridge. Is there anything better than discovering you already have something delicious to eat, waiting for you on the fridge? I’ll tell you, no, there isn’t! And you could take it up a noch by preparing some home made Indian bread, like this Rye & Whole Wheat Roti, which is also very easy to make and a perfect couple to go along with the Dahl. And last but not least, music. I always feel like there’s something missing if we sit down to eat and there ain’t background music. My go-to artists would be Amy Winehouse (fav of all times) and João Gilberto. Also strange that I haven’t talked about any of them sooner because I couldn’t live without them, that’s for sure. All tracks are delightful, but maybe “Sorriu Para Mim” or “Para Machuchar Meu Coracao” would make good friends with this dish. Perfect recipe, perfect setting, let’s eat!

INGREDIENTS:
· 300 gr Red Lentil
· 1,2 lts Water
· 2 Onions
· 4 Garlic Cloves
· 2 tbsp fresh Ginger
· 3 Tomatoes
· 1 1/2 tsp Mustard Seeds
· 1 1/2 tsp Coriander Seeds
· 1 1/2 tsp Cumin Seeds
· 3 tsp Turmeric Powder
· 2 Zucchini
· 1 bunch of Spinach

METHOD:
Brown the onions with some olive oil, then add garlic and ginger, and keep cooking until fragrant. Grind the seeds slightly, and throw them in along with the tumeric powder. It’s very important to cook spices, so let them fry for a minute or so before adding the finely chopped tomatoes. These have quite some water and after cooking for about 5 minutes they will have turned the preparation into an almost paste like base. Now add the well washed red lentils, the chunky cuted zucchini and 1,2 lts of water. Put the lid on and let cook at medium heat for 20-30 minutes, until pasty and delicious. I like to add some chopped spinach last minute to keep them bright and give some extra flavour and texture to the dish. So yum!

PLAY SONG

Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices

Roasted Potato Wedges with Herbs and Spices

Potato wedges are a classic favorite, salty, spicy and full of flavor, we love their crunchy outside and soft interior. But fries are usually quite unhealthy and deep frying can be messy, so this roasted option with herbs and spices will be a better option for a tasty snack (maybe along some home made guacamole?) or a perfect side for any dish, like these veggie burgers. Apart from healthy, what I like the most is that this recipe calls for no fuzz, no pre-boiling or even peeling, simply give the tubercle a quick rinse, a few cuts and a good toss with olive oil, salt and spices. So easy it almost needs no directions!

INGREDIENTS:
· 6 medium-sized Potatoes
· 1 tbsp Paprika
· 1/2 tbsp Curry
· 1/2 tbsp Turmeric
· 1 tbsp Thyme
· 1 tbsp Oregano
· 1 tbsp Herbes de Provence
· 3 tbsp Extra Virgin Olive Oil
· Salt & Pepper to taste

METHOD:
Since we are leaving the skin on, rinse thoroughly the potatoes, cute them into wedges and place those on a bowl, together with the spices, herbs, oil, salt & pepper to taste. Now, roll up your sleeves and give them a good massage to cover all of their surface with the spicy goodness, ready for the oven! Place them on a tray and bake at 250ºC until the potatoes are soft and golden brown. I’m sure this recipe will become one of your favorite basics, so tasty!