El Tesoro del puchero, Vegetarian Restaurant, Malaga

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El Tesoro del Puchero, C/ Babel, 5, Local 8, 29006 Malaga, Spain

El Tesoro del puchero is a brand new vegetarian restaurant. It’s open for lunch every day and on Fridays it’s also open for dinner. They also do breakfasts Monday to Friday.

We had a Friday night dinner and I have to say we were very impressed. You know how new places often take a while to find their feet? Well none of that here! They were super organised, the food was really flavoursome and the price was very reasonable. The waiter was very knowledgeable about the dishes on both the menu and the wine menu.  It was, all in all, a lovely evening.

We started with soup to warm us up, with millet and thyme and then chose to have a selection of small dishes to share, so that we could try as many different things as possible 😉 we had sushi, mushroom croquettes and “meat”balls in tomato sauce. We shared dessert which was one of the best chocolate mousses I’ve ever eaten.

So without further ado here are some pics. Do try it if you’re in the area, you won’t regret it!

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Millet and thyme

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Sushi

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Mushroom croquettes

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“Meatballs” in tomato sauce

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Chocolate Mousse

For further information:

Website: https://sites.google.com/site/eltesorodelpuchero/

Tel: 695456367

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Bean Ball Bowl

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This bean ball bowl is just great because it’s quick, easy and delicious. It’s bowl food at its best.  I took some shortcuts so I could whip it up as quickly as possible, firstly I used canned beans and secondly ready prepared rice, but of course I could have made them from fresh as both of these ingredients keep well if you want to freeze them or batch cook them at the beginning of the week and keep them in the fridge. By the way the bean balls also freeze well. I had them in my freezer for a month and I cooked the from frozen in the oven.

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The carrots I used were a purple variety but you can use carrots of any colour for this. And cauliflower rice is something I’ve been meaning to try for a long time and just never seem to get round to. The pesto really brings it all together so don’t leave it out!

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Bean Ball Bowl

Preparation Time: 20 minutes             Servings: 4 people                                                    Cooking Time:       15 minutes                                                                                                                      Total:                        35 minutes

For 4 people

400g cooked White beans

125g cooked Brown rice

80g Frozen Peas, defrosted

1/2 tsp salt

1 tsp garlic powder

4-6 carrots

1 head of cauliflower

extra virgin olive oil

Pesto (homemade or shop bought)

  1. Prepare the pesto sauce if you are making your own.
  2. Put the beans, rice, salt and garlic powder in a bowl and mash together until quite broken down almost puree like. Add the peas, and mash some more leaving some peas whole.
  3. With clean hands form balls out of the mixture, about the size of a golf ball.
  4. You have two options; you can cook them in the oven for 30 minutes at 200c. Drizzle a little oil on top first and take them out when they are golden. Or shallow fry in a little oil turning them frequently until they are golden all over.
  5. Meanwhile, peel and cut the carrot into sticks. Boil or steam for 10-15 minutes.
  6. Make the cauliflower rice; Grate the crown of the cauliflower on a box grater until you have rice. Use the stalk in another dish.
  7. Heat a little oil in a pan and add cauliflower rice and a pinch of salt. Saute for 5 minutes.
  8. Serve accompanied by the pesto.

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Corn Fritters

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Happy New Year everyone. Hope you all had a great Christmas and now onto the recipe.

In France they have socca, in Italy, farinata and here in andalusia the have tortillitas de camarones or shrimp fritters. In fact you can find fritters made from chickpea flour all over the world, probably because they are just so easy to make. This is my version (and I can already think of several more variations), which is shrimp-free, of course, and absolutely delicious, of course 😉 I’ve paired it with corn because I like the sweetness and served it with a tahini sauce, which is definitely not how it’s served anywhere but in my kitchen but it was very nice that way.

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This recipe made 8 saucer-sized fritters which was just nice as a starter for us but you can multiply the quantities up or down to suit you very easily. You need to be a little organised as the batter needs to rest in the fridge for at least 2 hours although overnight is best, but apart from that it’s really quite simple.

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Sweetcorn Fritters

Preparation Time: 10 minutes     ( + time to rest in the fridge)              Servings: 2-3 people   Cooking Time:       10 minutes                                                                                                                      Total:                        20 minutes

For the fritters:

1/2 cup chickpea flour

1/2 cup water

1/2 cup frozen but thawed sweetcorn

4 tbsp extra virgin olive oil (divided use)

1 generous pinch of salt

For the sauce:

1 tbsp tahini

2 tbsp unsweetened plain soya yoghurt

salt

3 tbsp water

1 tsp agave syrup or maple syrup

1 tsp garlic powder

1 tbsp capers (optional)

  1. Mix the chickpea flour, water, salt and one tablespoon of olive oil in a bowl and put in the fridge at least 2 hours up to overnight.
  2. Dice the capers (if using).
  3. Mix all the ingredients for the sauce in a bowl and put in the fridge.
  4. Take the fritter batter out of the fridge, whisk and add the sweetcorn.
  5. Heat a non-stick frying pan on the stove with 1 tbsp of extra virgin olive oil.
  6. Add enough batter to make a saucer-sized fritter. Fry until golden on the underside then flip until golden on the other side.
  7. Remove from the frying pan and set aside.
  8. Repeat until you have used all the batter adding more olive oil to the pan as necessary.
  9. Serve accompanied by the sauce.

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