myTescoma 1/2019en

CHEW YOUR FOOD MORE - we should learn from kids who take the right time to chew their food, unlike us, always rushing and finding it hard to enjoy a meal. And what if chewing was not just a healthy habit but also a secret to being happier? Indeed, chewing oxygenates the organism, pervading it with a pleasant sense of well being resulting in a reduction of stress. Munchy food par excellence? Here it is!

DON’T RUN AWAY - talking about running away, this Italian recipe comes just right. Birds can flee, unlike you!

(A funny way of calling a dish that’s cooked like birds, when the birds are missing) Fled birds

BRIDGET WHO?

THE RECIPE ingredients - serves 4

• 8 slices of pork loin • 8 slices of bacon • 16 sage leaves • 8 cubes of ham • salt, pepper and oil to taste • 1 cup broth • 1 knob butter

Tenderize the meat slices with a mallet and put a sage leaf on each. Season with salt and pepper, then roll the slices and wrap each roll with a slice of bacon. Skewer the rolls alternating each roll with a sage leaf and a cube of ham. Cook in a frying pan on all sides until golden brown, add the cup of broth and cook for 20 extra minutes. Serve immediately.

Yogurt veggie dip

DO THE THiNGS THAT SCARE YOU THE MOST - playing with fire helps you face your fears instead of shunning them.

Crème brûlée • 560 ml cream • 1 vanilla bean • 5 egg yolks • 60 g sugar • 60 g brown sugar

THE RECIPE

serves 6

THE RECIPE ingredients - serves 4 • 1 red bell pepper • 1 yellow bell pepper • 2 carrots • 1 stalk of celery for the dip: • 250 g white yogurt • 1 tbsp lemon juice • 1 clove garlic • salt to taste • chives to taste Wash the vegetables and cut them into batons then distribute them equally into 4 bowls. Prepare the dip: pour yougurt into a bowl with lemon juice, add a pinch of salt and the pressed garlic. Mince the chives and add it to the mixture. Serve the dip in a chip and dip set, together with the vegetables.

Preheat the oven to 170 ºC. Cut the vanilla bean in half, scrape out the seeds and combine both the seeds and bean to the cream in a saucepan. Heat and infuse for 5 minutes, without boiling. Whisk the egg yolks and sugar in a bowl, then stir in the hot cream. Pour the mixture into ramekins. Bake in a water bath: place the custard dishes in a baking dish, pour hot water 3/4 up the sides of the dishes, and bake for 40 minutes. Sprinkle with the brown sugar and caramelize quickly with a torch. Serve immediately.

Chopping board Vitamino - art. 642728 dimensions: 40x26 cm

Chef’s torch GrandCHEF art. 428740