Good morning, Comit community!
Welcome to another edition of Comit. This is week 4, which means that starting next week, we will introduce a combination of paid and free content. Your support has been incredible, and I’m thrilled to continue providing you with valuable content.
Please remember to subscribe and to share Comit with your friends and family to help support the project. Your enthusiasm and encouragement mean the world to me and are vital for the continued growth and success of Comit.
And now, let's have a look at this week's recipes. On the menu we have:
Broccoli and quinoa gratin 🌱
Savoury tart with hummus and leek 🌱
Eggs and avocado toast 🌱⚡
Rocket salad with burrata cheese 🌱
🥦 Broccoli and quinoa gratin 🌱
Ingredients (4 servings)
Broccoli 500g (equivalent to ~ 1 medium size broccoli)
Quinoa 150g
Mozzarella 1
Milk 0.5 l
Butter 50g
Flour 50g
Parmesan cheese 50g grated
Nutmeg, salt and pepper to taste
Kitchen tools
A medium saucepan
A pot
A whisk
A baking dish
A knife
A cutting board
A wooden spoon
Instructions
Prepare the quinoa:
Rinse the quinoa under cold water.
Pour the quinoa into a pot with twice its quantity in volume.
Bring to boil, then cover and simmer for 15 minutes.
Turn off the heat and let it rest for another 10 minutes until the water is absorbed.
Make the béchamel sauce:
In a medium saucepan, melt 50g of butter over medium heat.
Add 50g of flour, stirring constantly, and cook for about 2 minutes until it forms a smooth paste.
Gradually add the milk at room temperature, whisking continuously to avoid lumps.
Bring the mixture to a simmer and cook for about 5-7 minutes, until thickened.
Add nutmeg, salt, and pepper to taste.
Assemble the gratin:
Preheat your oven to 180°C.
Pour the first layer of béchamel.
Spread the cooked quinoa evenly in the dish.
Layer the broccoli florets and mozzarella slices on top of the quinoa.
Pour the remaining béchamel sauce over the broccoli and quinoa.
Sprinkle the grated Parmesan cheese over the mozzarella.
Bake:
Place the baking dish in the preheated oven.
Bake for about 25–30 minutes, until the top is golden and bubbly.
Serve:
Let the gratin cool for a few minutes before serving.
Serve hot and enjoy!
Tips
If you are in a rush, you could skip preparing the béchamel and replace it with a layer of cheddar cheese or add extra mozzarella. I'd go for the béchamel if I were you though, it's really quick and adds loads of flavour.
If you like your broccoli extra soft, you could boil them for 5 minutes before adding them to the baking dish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the oven at 180°C for about 10–15 minutes, or until heated through.
You can also freeze portions for up to 2 months. Reheat in the oven directly from frozen, adding an extra 10–15 minutes to the baking time.
🥧 Savoury tart with hummus and leek 🌱
Ingredients (4 servings)
1 sheet of puff pastry
2 leeks
200g hummus
Olive oil
Salt
Pepper
Kitchen tools
Knife
Cutting board
Frying pan
Wooden spoon
Baking sheet
Parchment paper
Instructions
Clean the leek thoroughly to remove any dirt.
Cut the leek into 1cm slices.
Heat a little olive oil in a frying pan over medium heat.
Add the leek slices and a pinch of salt.
Cook the leeks for 10-15 minutes, stirring occasionally, until they are soft and slightly caramelized.
Remove from heat and set aside.
Preheat your oven to 200°C.
Roll out the puff pastry on a baking sheet lined with parchment paper.
Spread the hummus evenly over the puff pastry, leaving a small border around the edges.
Arrange the cooked leek slices evenly on top of the hummus.
Season with pepper.
Place the tart in the preheated oven.
Bake for 20-25 minutes, or until the pastry is golden and crispy.
Let the tart cool for a few minutes before slicing.
Serve warm and enjoy!
Tips
You can replace the salt with soy sauce if you prefer its flavour.
Additionally, I often spread a little agave syrup or honey on the leeks for an extra caramelized taste.
Consider serving the tart with a fresh salad to complete the meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
🥑 Eggs and avocado toast 🌱⚡
OK, so this may be the simplest and most well-know dinner saver to date. But I used it so many times that it would have been unfair not to include it… so even if you are familiar with it, I'd suggest you follow along for a couple of pro tips ;)
Ingredients (4 servings)
4 eggs
4 slices of bread
2 ripe avocados
1 lime (juiced)
Salt
Pepper
Olive oil
Kitchen tools
Medium saucepan
Toaster or grill
Mixing bowl
Fork
Knife
Cutting board
Slotted spoon
Bowl of iced water
Instructions
Prepare the guacamole:
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
Mash the avocado with a fork until you reach your desired consistency.
Add a tablespoon of olive oil, lime juice, salt, and pepper to taste. Mix well.
Set aside.
Soft-boil the eggs:
Fill a medium saucepan with water and bring to a boil.
Carefully add the eggs to the boiling water.
Boil the eggs for 5 minutes and 30 seconds.
Turn the heat down.
Use a slotted spoon to transfer the eggs to a bowl of iced water.
Let the eggs cool in the iced water for a few minutes, then peel them.
Toast the bread:
While the eggs are cooling, toast the bread slices until golden and crispy.
You can use a toaster or grill the bread on a stovetop with a little olive oil.
Assemble and serve:
Spread a generous layer of guacamole on each slice of toasted bread.
Place a soft-boiled egg on top of each guacamole-topped toast.
Season with salt and pepper.
Serve immediately while the toast is still warm and the eggs are soft and runny.
Tips
Try to boil the eggs for exactly 5 minutes and a half for an extra creamy yolk.
If you're not attending any social events, you could consider adding some garlic powder or minced garlic to your guacamole…
I am assuming you'll only be eating one egg per person, but if I am eating this as a full meal, particularly after training, I'll eat two. Adjust your quantities according to how hungry you are!
Storage
Store any leftover guacamole in an airtight container in the refrigerator for a day. To prevent browning, press plastic wrap directly onto the surface of the guacamole and/or cover with a thin layer of olive oil.
Soft-boiled eggs are best enjoyed fresh, but you can store peeled eggs in an airtight container in the refrigerator for up to 2 days.
🥗 Rocket salad with burrata cheese 🌱
Ingredients (4 servings)
120 g rocket, washed and dried
100 g cherry tomatoes, halved
200 g canned chickpeas, drained and rinsed
60 g walnuts
100 g bread
2 balls of burrata cheese (approximately 125 g each)
Kitchen tools
Large salad bowl
Salad tongs
Cutting board
Knife
Frying pan
Spatula
Instructions
Begin by preparing the croutons. Heat some olive oil in a frying pan over medium heat. Cut the bread into small cubes, add them into the pan and sprinkle with dried rosemary. Cook, stirring frequently, until the bread cubes are golden and crispy, about 5-7 minutes. Remove from heat and set aside.
Halve the cherry tomatoes and chop the walnuts. In a large salad bowl, combine the rocket, cherry tomatoes, chickpeas, and walnuts. Drizzle with olive oil and season with salt and pepper to taste. Add the croutons and place the burrata balls on top of the salad.
Tips
For an extra tasty dressing, whisk together some extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small mixing bowl until well combined, then pour over the salad.
For a different flavour, replace the burrata with mozzarella, ricotta, or any other cheese you prefer. To keep the croutons crunchy, add them to the salad just before serving. If you want a heartier meal, add some grilled chicken or tofu to the salad.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the croutons may become soggy, so it's best to store them separately and add just before serving.
Shopping lists
Final tips
You're probably familiar with this by now, but if you're pressed for time, look for the ⚡ symbol indicating a super quick recipe. Also, look for the 🌱 symbol if you're in the mood for a non-meat option.
If you like this publication, you can support it by sharing it with your friends and family…
…and if you have any feedback or ideas, reach out! ;-)
Thank you, and see you next week!
Andrea