Kofta, pa naan i pastanagues especiades al 'Let's cook in English' de l'Espai Cuina'm

De nou, vaig tornar a visitar les instal·lacions de l'Espai Cuina'm. Us en vaig parlar aquí. Ja hi he anat diverses vegades, sempre per participar al taller Let's cook in English, que trobo molt interessant, sobretot, perquè et permet fer dues coses alhora que a mi m'agraden molt: cuinar i aprendre idiomes. Hi vam ser dissabte passat. La Txell és la profe que condueix aquests tallers per adults, fa que les classes siguin molt amenes i ens convida sempre a participar en l'elaboració. I ja sabeu que, a mi, m'encanta tocar matèria quan participo en un taller de cuina. També em va fer il·lusió retrobar-me amb l'Àgata, sempre és un plaer parlar amb aquesta amiga bloguera de Receptes amb vida.

Aquest cop, vam cuinar tres receptes molt fàcils de preparar i que acostumen agradar a tothom: Unes koftas, uns pans naan i també unes pastanagues especiades al forn. Us les explico, és clar, en anglès!

Recipe Homemade naan breads

Ingredients:

1 tsp dried active veast

1 tsp sugar

200 g plain flour

pinch black onions seeds

1/4 tsp salt

1/2 baking powder

2 tbsp vegetable oil

2 tsp plain yoghurt

2 tbsp milk

Preparation method:

In a small bowl, mix de yeast with one tablespoon of warm water. Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth. Meanwile, mix togeter the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixtura. To knead the dough, clench your hand into a fist, wet your knuckles with a little kneading until you have a soft, pliable dough. It should take about ten minutes. Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 30 minutes. Divide the dough into four balls and place on a floured surface or board. Roll each into an oval shape. Don't roll them out too thinly or they'll turn out like crisps. heat a pan and cook the naans a few minutes on each side until they puff. Alternatively, place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. They are ready when they have puffed up a little. They should be soft and crumbly, not chewy. Serve fresch from the oven.

Recipe Lamb koftas

Ingredients:

500 g lamb mince

1 tsp ground cumin

2 tsp ground coriander

2 fat garlic cloves, crushed

1 tbsp chopped mint

oil for brushing

Method:

Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto 4 metals skewers and brush with oil. To cook on a griddle: geat the pan until you can feel a good head rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. season if you want, and set aside. Serve the koftas with yoghuty and spiced flat breads. 

Recipe Roasted cumin-lime carrots

Ingredients:

1 pound baby carrots with fresh green tips

1 tbsp olive oil

Juice and fresh grated zest of 1 lime

1 tsp honey

1/2 tsp fine sea salt

1/2 tsp ground cumin

1/4 tsp coriander

1/4 tsp smoked paprika

2 greens onions, thinly sliced

small handful fresh minut leaves, chopped

Method:

Heat oven to 180 ºC. Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, honey, salt and spices. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Tranfer to a plate and sprinkle with the green onions and minut begore tossing together and serving.

L'última activitat que vam fer, com sempre, la més agraïda. El tast, acompanyat d'una copa de vi. 

1