Amaya Valenzuela

Name: Amaya Valenzuela
Address: Los Angeles, CA, US
Telephone: +13235384352

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Amaya Valenzuela

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06/20/2024

Quick chickpea & chard tamarind curry

Method
STEP 1
Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.

STEP 2
Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.

06/14/2024

Creamy black dhal with crispy onions

Method
STEP 1
Soak the beans in cold water for 4 hrs (or overnight, if you like).

STEP 2
Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).

STEP 3
Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.

06/07/2024

Seasoned beansprouts

Method
STEP 1
Bring a pan of water to the boil, add the beansprouts, cook for 10-15 secs, then drain and rinse under cold water until cool, and drain again. Gently squeeze out any excess water.

STEP 2
In a medium bowl, stir together the spring onion, garlic, sesame seeds and sesame oil. Add the beansprouts, season with salt and gently toss to coat.

05/31/2024

Soan papdi

Method
STEP 1
Lightly oil a baking tray. Tip the gram flour and plain flour into a mixing bowl. Stir through it with clean fingers to aerate and combine.

STEP 2
Melt the ghee in a frying pan set over a medium heat. Gradually add the flour mix and keep stirring. The flour needs to toast to take away the raw taste of the gram flour. Reduce the heat slightly and keep stirring for around 20 mins. Sprinkle in the ground cardamom and saffron, and mix well. The colour will change slightly to a deeper yellow and the texture will be crumbly. Once cooked, break up any big lumps with a spatula, leave to cool for a few minutes, then sift through a sieve to remove any large lumps. Break these down and sift again. Set aside.

STEP 3
Pour 100ml water into a medium saucepan and sprinkle in the sugar. Bring to a simmer over a medium-low heat, then turn the heat to low to cook for around 25 mins until the syrup is thick and the mixture has become deep yellow.

STEP 4
Meanwhile, tip the flour and ghee mixture into a large mixing bowl. Once the syrup has thickened, gradually pour into the flour mixture, keeping a wooden spoon in one hand and constantly mixing. Threads of sugar should become visible. While the mixture is warm, put it into the oiled baking tray. Spread evenly until it's about 1½ inches thick. Sprinkle over the chopped pistachios and press in with the palms of your hands.

STEP 5
Shape into a rectangle and use a sharp knife to cut into 3cm squares while still warm. It should hold together but be quite crumbly in texture when you bite into it. Serve at room temperature and enjoy. Will keep in an airtight container for one week.

05/27/2024

Herby root vegetable gratin

Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.

STEP 2
Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.

STEP 3
Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it’s becoming too brown. Leave to rest for 10-15 mins before serving.

05/20/2024

Roasted chicken with creamy walnut sauce

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.

STEP 2
Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.

STEP 3
When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

05/13/2024

Moroccan freekeh traybake

Method
STEP 1
Heat oven to 200C/180C fan/ gas 6. Toss the oil with the chickpeas, spices and chilli flakes in a medium roasting tin. Roast for 15 mins or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh to the pan and toss everything together. Return to the oven for a final 10-15 mins until the tomatoes start to burst and everything is piping hot. Season to taste.

STEP 2
Combine the yogurt and most of the dill and season with salt. Serve the freekeh with any extra dill fronds scattered over and a dollop of the herby yogurt.

05/05/2024

Summer pistou

Method
STEP 1
Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.

STEP 2
Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

04/25/2024

Easy cheese & onion pie
Method
STEP 1
The onions can be cooked in the microwave or on the hob. To microwave, put the sliced onions in a heatproof bowl with a splash of water, cover and microwave on high for 8 mins, stirring once halfway through. Alternatively, melt the butter in a saucepan over a medium-low heat and fry the onions for 10-15 mins, stirring frequently until softened. Transfer the onions to a plate and leave to cool.

STEP 2
Heat the oven to 190C/170C fan/gas 5 with a baking sheet inside. Lightly beat two of the eggs, then stir into the cooled onions along with the cheese. Season well. Unravel one sheet of pastry and use it to line a pie dish, pressing it up the side. Trim the edges and use the offcuts to patch any tears or cracks.

STEP 3
Spoon the filling into the pastry case, gently patting it down with the back of the spoon. Beat the remaining egg and brush a little over the exposed pastry rim. Unravel the second pastry sheet over the top, sealing the edge with your fingertips. Trim any excess, then crimp the edge or press with a fork to fully seal. Poke a small hole in the middle to allow steam to escape, then brush the top with the remaining beaten egg.

STEP 4
Bake the pie on the hot baking sheet in the oven for 40-50 mins until golden brown all over. Leave to cool for a few minutes before slicing and serving, or leave to cool completely and serve cold. Will keep chilled for up to four days.

04/18/2024

Cheesy broccoli pasta bake

Method
STEP 1
Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.

STEP 2
Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.

STEP 3
Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

04/11/2024

Moroccan roasted vegetable soup

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they’re tender and starting to caramelise a little.

STEP 2
Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.

Address

Los Angeles, CA

Telephone

+13235384352

Website

https://www.facebook.com/profile.php?id=61556833374089

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