"The tops of radish haunt me. Go to the market on Sunday morning, see some beautiful radishes, with lush green leaves, which is already watering just looking at them. But what to do? In any cookbooks mention only a few on the internet or decoction used to flavor salad. There are also ancient recommendations handed down verbally in the case of the digestive effect of binge bulbs of Raphanus sativus. All that remains is to directly experience the cooking of radish tops. Here is the outcome.
The market on Sunday morning yielded, among other things, two beautiful bunches of radishes, with leaves abundant and fresh. Touch is a bit 'rough, but the air appetizing and the flavor is vaguely spicy. Today no salad and then try to cook them. I put a pot of water to boil, prepare a pan with a little ' oil, garlic and chilli, I pull out the Philadelphia advanced from the fridge, wash the radishes in one of two decks and the world all the peaks available. On an old wooden board, cut into thin slices radishes. On the same axis, the affection of bread, bought three days earlier. In a large bowl, work the Philadelphia softened with a generous drizzle of olive oil, sliced \u200b\u200bradishes, a bit 'of salt and a good grinding of pepper. The tops of radish, however, end up thirty seconds in boiling water pot, before being thrown into the frying pan with olive oil, garlic and chilli poached broken. While the bread is toasting, adjust the oil and salt and cream of Philadelphia radishes: sin have cheese, spring onion and some chives for a real tartitna plattekeis to Brussels. However, after four minutes I remove the pan from heat, spread the fake plattekeis on toast and just oiled and there hill tops radish flavor.
The result is not bad. The flavors are balanced with the radish tops that make up the bulb. A bit 'spicy, a little' no.
Ingredients:
Two beautiful bouquets of fresh radishes with tops and abundant
plattekeis 500 grams of white cheese (or whatever it's Philadelphia in the fridge)
Extra virgin olive oil as there seems
A little 'salt and freshly ground pepper moderation
A clove of garlic or dress undressed
chili
A few slices of homemade bread aged for at least a couple of days
For the authentic sandwich plattekeis in Brussels: Working the
white cheese with sliced \u200b\u200bradishes, a few chives and chopped spring onion.
2. Sandwich for brunch against the scrambled eggs with salmon
Scrambled eggs with salmon? Yuck! Especially once you have tasted the shrimp, the crevettes Grises that abound in the croquettes in Belgium, in tomatoes stuffed with mayonnaise or simply on a slice of buttered bread. Then, take four fresh eggs and gently slam into a bowl, add salt and pepper before. In a pan heat a little oil, and end up four slices of bread in the toaster. Eggs hacks but gently, softening with a little milk abundant, up to a cooking drooling. When everything is ready, smear semi-salted butter on the bread hot, so that it melts and enters the maze. Over there I put a layer of eggs and abundant crevettes Grises blennies.
The result is something other than scrambled eggs with salmon!
Ingredients:
Four fresh eggs. A generous splash of milk
A pinch of salt freshly ground pepper 100 grams of
crevettes Grises
Extra virgin olive oil just enough semi-salted butter
few slices of bread aged for at least a couple of days
