Tuesday, 7 July 2015

Filled Zucchini With Beetroot and Carrot Paste and New Potatoes

Hi dear all of you lovely readers! To give a little update, I just arrived Berlin, and I've got to say that I'm deeply impressed by the germans when it comes to the way they've figured out their direction within the food world. Of course we still see loads of people eating deep-fried stuff such as snitzels and so on, but they're really inquisitive when it comes to developing new and healthier food habits which focuses on eating clean and organic food. We ended up eating at a really nice place called "Oliv", just outside "Alexander Platz" and I've really got to give credits for the food! So for anyone who happen to be in Berlin, I really recommend visiting that lovely restaurant!

Over to the food-part of this blogpost. Zucchini's always been a huge favourite of mine in the world of fruits and vegetables. You can basically make anything out of them and use it in every recipe you'd like, either it's stews, lasagnes, soups and even cakes! So here I chose to take the wonderful vegetable in itself and emphasize the beauty and deliciousness of this green and nourishing vegetable. This is a perfect recipe for anybody who loves zucchinis and genuinely well-cooked dishes!

Serves 4

Filled Zucchini
2 large zucchini's
1/2 tin lentils
1 leek
2 charlottes
2 garlic cloves
4 cherry tomatoes
1 pinch salt and pepper
6 tbsp olive oil
1 handful thyme

Beetroot and Carrot Paste
4 small beets
4 carrots
1 tbsp tahini
3 tbsp neutral oil

new potatoes // try and choose the smallest ones as they contain more nutrition
some olive oil
1 pinch salt and pepper
some thyme

Start by preheating the oven to 200°C / 390°F. Roughly chop the beets and place in a saucepan with boiling water. Add in the carrots as well, and let it all boil for 50 minutes. In another saucepan, boil the potatoes for about 30 minutes until they're quite soft. Cut the zucchinis lengthwise and scrape out the seeds using the back of the spoon, but remember to put the scraped seeds into a mixing bowl. Add the lentils, chopped leek, charlottes and finely sliced garlic into the bowl, add half of the oil, salt and pepper. Stir well, and add about two spoons of the mixture into each and every of the hollowed zucchini's. Place on a baking tray, drizzle some olive oil on top, cut the tomatoes in half and place two halves on top of each zucchini. Put the thyme besides, to make them turn out crispy when taken out of the oven. Let cook for 35 minutes. When the beets and carrots are really soft, put them in a food processor and process together with some oil and tahini. Pour over into a bowl for serving. Heat a frying pan with olive oil, add the potatoes, drizzle over some salt, pepper and chopped thyme and let them roast until the skin has become really crispy. Put the potatoes in a bowl, and serve everything! Enjoy!

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