Today the inspiration comes from fashion but not show but iconic women of our times. Found out on Instagram, Lena Terlutter, buyer of Boutique Belgique and owner of 4 stores in Koln, is one of my fav contemporary fashion insider. With her charisma, great outfits really inspirational and with what I call a perfect live: a great job, a big love a wonderful child and even the cutest dog ever!
Looking at her editorial on her new blog I recreate the hues and the velvet touch of vegetables in this timbale with spinaches and heart spun curd. A touch of red with a chips of red turnip and a poached egg on top.
Ingredients:
1 egg and 2 yolks
500 gr fresh spinach
Parmigiano cheese ( grated )
4 red turnip
1 shallot
Oil for frying
Start washing and cleaning the fresh spinaches and a part making a sauteed shallot with a bit of oil.
Crumble the spinaches and mix with the cheese, grated before, 2 yolks and the sauteed shallots. Mix together to obtain a grainy mixture. Oil some cups for pie and preheat the oven at 365F. Put the spinach mix into the cups and let them bake for 25 minutes.
In the meanwhile wash and slice really thin the red turnip and let boil a pot with oil of seeds for frying. Flour the red turnip slices and let them fry in the boiling oil until they are golden. take them off and dry them with paper.
Aside boil some water and, with the help of a cup, put the egg into the boiling water and with a ladle create a circular vortice to obtain the poached egg. With a bit of practice you’ll obtain the perfect poached egg! leave them in the hot water for 1 minutes or two and then arrange on the timbale of spinaches and dress with the chips on top!
A bit of salt and pepper and here it is! A light and colorful lunch!
Ingredienti:
500 gr spinaci freschi
1 uovo e 2 tuorli
Parmigiano grattugiato
Scalogno
Olio di semi
Rapa Rossa
Procedimento:
Lavate e sminuzzate gli spinaci e mixateli con il grana grattugiato ed i due tuorli. A parte rosolate lo scalogno con un filo d’olio ed unitelo al composto. Oliate delle coppette per sformatini e portate il forno a 180 gradi. Una volta messo il composto di spinaci nelle terrine cuocete al forno per 25 minuti.
Nel frattempo affettate finemente la rapa rossa, infarinate ogni fettina e friggete in dell’olio bollente di semi finchè non diventano dorate. Scolatele ed asciugatele dall’olio della frittura.
Per l’uovo in camicia mettete a bollire dell’acqua e, con l’aiuto di una tazzina, rovesciate nell’acqua bollente l’uovo. Con un mestolo create un vortice circolare per aiutarvi ad ottenere l’uovo in camicia e dopo 1-2 minuti scolatelo.
Sformate lo sformatino, ponete l’uovo in camicia sulla cima e per finire le chips! Un pizzico di sale e pepe ed è fatto: un piatto leggero e pieno di colore! Provatelo!