Posts Tagged ‘vegetarian’

Xavi’s rice


Some days ago my boss was telling me how lucky I am for knowing how to cook. Well, it’s true some recipes are not really easy, but there are some recipes really effortless and also with a nice flavor. After thinking about it, I’ve tested this recipe and named after him: Xavi’s rice

Ingredients (for 1 person):

  • 100 gr dried mushrooms
  • 50 gr rice
  • Soy sauce
  • Cheese (Old Amsterdam, Parmesan, Grana Padano …)

Add the dried mushrooms in a bowl, add hot water and let rest for 2 hours (or at least 1 hour), water must be hot but not too much, you must be able to maintain your finger inside water. After some time you kitchen will have a nice smell 🙂

Drain the mushrooms but don’t throw away the water, put it in a saucepan and when water is boiling add salt and rice  (about 50 gr per person) . Cook for 15 minutes.

When rice is about to be ready add olive oil in a wok, and when oil is hot add the mushrooms, salt and pepper. Cook them while stiring for 3-4 minutes. Add soy sauce and then rice previously strained, stir and cook for 3 minutes.

Serve and add grated cheese over, I used Old Amsterdam, but parmesan or grana padano should be also nice.

Xavi's rice

Zucchini and feta cheese buñuelos


These buñuelos are different from the ones you can typically find in Spain, they are not round, not so small, but anyway it’s a fantastic vegetarian recipe.

Ingredients (for about 15 buñuelos):

  • 2 zucchini
  • 1 onion
  • 4 flour tablespoons
  • 300 gr feta cheese
  • 2 eggs
  • 12 mint leaves

Start grating 2 zucchini using a grater not too thick. Add salt to them and let rest some minutes.

Cut an onion into strips, add olive oil in a pan, when the oil is hot add the onion, salt and pepper. Stir frequently and cook for 5-6 minutes.

With your hands squeeze the zucchini so they drop as water as possible. Put the zucchini in a bowl and add 2 eggs, feta cheese shredded and 12 mint leaves chopped. This mint will give a fresh flavor, which is nice in something fried. Mix well all ingredients, add the onion and mix again. Finally add 4 flour tablespoons and mix it well.

Add vegetable oil in a pan. To know if the temperature is good to fry, insert a wooden spoon in the oil, if bubbles appear around the spoon then the temperature is right.  Add portions of the mix with a tablespoon. Cook them for 3 minutes, turning several time so they cook uniformly. Let rest the buñuelos over a paper towel. Wait some seconds before adding more to the pan, so the oil rises again its temperature.

zucchini and feta cheese buñuelos


This is a typical recipe from Mallorca, it’s vegetarian and it is simply delicious.

Ingredients (for 2 people)

  • 1 eggplant
  • 4 green peppers
  • Âœ half kilo ripe tomatoes
  • 1 potato
  • 1 onion
  • A little bit of flour to batter the eggplant

We will start cutting the vegetables. Cut an eggplant in slices and then put it in water with salt for at least 20 minutes, this will remove the bitter taste of the eggplant.

Cut some green peppers in strips, I used 2 but it get little bit short, 4 would be nice for this recipe. Chop an onion; cut a potato into slices; and finally cut half kilo of tomatoes removing the hard part.

Dry the eggplant and and batter with flour. In a pan with hot oil fry the green peppers, remove and salt them. Fry the potato for about 10 minutes until it gets golden, remove and salt it. Fry the eggplant until it gets golden, turn the pieces some time while cooking, remove and salt it. To prepare the tomato sauce you need not too much oil in the pan, put the already cut onion and tomatoes and a bit of salt. Stir it frequently so it does not get stuck to the pan; after 10 minutes tomato it’s soft enough and you can crush it with an spatula, if you prefer not to find lumps of tomate, you can blend it with a mixer.

On a tray you will dispose the ingredients in layers, place one layer of tomato sauce; one layer of green peppers, one layer of tomato sauce, one layer of potato, one layer of tomato sauce, one layer of eggplant and finally last layer of tomato sauce.

Cook it in the oven for about 15 minutes at 350ÂșF (180Âș C) and you have the tumbet ready.

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