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Every month we present  a new menu for you to cook home as a challenge. If you participate use our #pilarspantrychallenge and tag us on Insta

Month of April 2020:

WARM PASTA SALAD WITH PEA PESTO

Ingredients:

 

  • 450 gr. of short pasta 

  • 200 gr. of frozen peas

  • 1onion

  • Extra virgin olive oil

  • 1 bunch of basil

  • 2 tablespoons of Parmesan cheese

  • salt and pepper

  • 1 teaspoon of  lemon juice

  • Pine nuts to garnish

 

How to prepare it:

 

Cook the pasta in plenty of water al dente. Meanwhile, in a frying pan with a little oil, sauté the finely chopped onion for two minutes, add the frozen peas and sauté for about three minutes more. Put half the peas, basil leaves to taste, Parmesan cheese, salt and pepper, lemon juice and enough olive oil to emulsify the sauce in a  blender until well combined. 

Drain the pasta and pour in the pot the rest of the peas and the poached onion, sauté the pasta so that everything mixes well. Add two to three tablespoons of pea pesto and mix well and serve while the pasta is warm. Garnish with some toasted pine nuts. Serve the rest of the sauce separately.

Month of March 2020:

FLOURLESS CHOCOLATE CAKE

Ingredients :

 

  • 115 gr.unsalted butter

  • 170 gr. high quality semi-sweet chocolate

  • 135 gr. Sugar

  • 2 teaspoons espresso powder

  • 1 and ½ teaspoon vanilla extract

  • 4 large eggs

  • 28gr. Cocoa powder

  • ⅛ teaspoon salt

  • ½ teaspoon baking powder

 

How to prepare it: 

 

Preheat the oven to 180°C. Grease a round cake pan, line with a parchment paper round and then grease the parchment paper. 

Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate and melt on a Bain Marie. Let cool for 2-3 minutes. 

Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy, like brownie batter. Whisk in the cocoa powder, salt, and baking powder. Pour and spread batter into the prepared cake pan.

 

Prepare the steamy oven: Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.

 

Bake for 30 minutes until the edges are set. Insert a toothpick in the center of the cake and it will be done when it comes out clean. 

Remove from the oven, place the cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. The cake will be a little crumbly on the edges. Cool completely. You can reserve it in the refrigerator for 1-2 hours.

Month of February 2020:

SUCCHINI ROLLS WITH TUNA& HOMEMADE TOMATO SAUCE

Ingredients :

  • 2 zucchini 

  • 3 cans of tuna in olive oil or sunflower oil

  • 2 boiled eggs

  • 400 gr. Homemade tomato sauce

  • 100 gr. Grated cheese (mozzarella or emmental)

  • Salt & pepper to taste


 

How to prepare it :

Preheat the oven to 180C. With the help of a mandoline or a sharp knife, cut the zucchinis in slices as thin as possible and reserve.

In a bowl, mix the tuna of the can with 4 or 5 tablespoons of tomato sauce, the two eggs finely chopped, salt and pepper to taste and mix well until everything is well integrated.

Take one slice of zucchini, put one spoon of the mixture on one of the sides and roll it with the help of your hand. Repeat the procedure until you fill all your zucchini slices.

Place all the rolls in a oven- proof tray. Spread a little more of your tomato sauce on top, sprinkle with grated cheese and put it in the oven until the cheese is melted.Serve warm.

Month of December 19/January 20:

TUNA BURGER WITH AVOCADO MAYONNAISE

Ingredients :

  • 600-700 gr of fresh tuna

  • ½ onion finely chopped

  • 1 grated lime

  • 5 finely chopped basil leaves

  • 2 tablespoons virgin olive oil

  • 1 tablespoon of soy sauce 

  • 1 tablespoon of sriracha sauce (spicy) (optional)

  • 1 teaspoon roasted sesame seeds

  • 2 egg yolks

  • Salt and pepper to taste

 

How to prepare it :

Cut the tuna into slices and then chop them into small dices with a knife. Chop the onion and basil leaves. Mix all the liquid ingredients in a bowl together: the lime zest, olive oil, soy sauce, sesame seeds and egg yolks. Salt and pepper to taste. Let the mixture stand in the fridge for at least half an hour. 

Heat the pan and brush it  with olive oil. Form four very fat hamburgers and and place them on the very hot pan for about five minutes on each side. The cooking point will be on your taste.

To prepare the mayonnaise:  put the egg, oil and salt in the blender glass. Once done, add the chopped avocado and lemon juice and blend again until you get a fine and well emulsified mayonnaise. Store in the fridge.

To serve it: Spread the base of the bun with the avocado mayonnaise, place on top some tomato slices and some lettuce leaves and the tuna burger.

Month of November 2019 :

CHOCOLATE AND CHESTNUT COULANT


Ingredients:

2 eggs

60 gr.sugar 

50 gr. dark chocolate 70% 

100 gr.chestnut cream 

50 gr. butter

15 gr. Corn flour 

1 pinch of salt

 

How to make it:

Preheat the oven to 170 C. 

Separate the egg whites from the egg yolks. Whip the egg whites until firm with a pinch of salt. 

Melt the chocolate and butter in a bain Marie and reserve. 

Whisk the egg yolks and sugar until creamy and double the volume. Slowly add the chestnut cream and the corn flour. Then add carefully the mixture of butter and chocolate. 

Finally, very carefully, add the egg whites to the rest of the batter folding in order not to lose the volume. 

 

Distribute the batter in the ramekins and put them in the preheated oven for about 18-20 minutes. 

 

Serve them warm or room temperature. Enjoy!!

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Email: pilarspantry@gmail.com

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