this recipe about filled Portobello without using any Portobello, fact that I classified as my very original twist to the recipe.
However, the self-contempt about my creativity lasted quite short; more precisely, until when my friend Pepe told me about his twist to the recipe: "Roasted portobello with kale" became "Roasted portobello (real portobello!) filled with zucchini flowers and topped with provolone".
So it was basically a totally different thing but, uuuhmm (read: *drooling).
So now I was all excited and ready to give a real twist to any recipe that would cross my way.
And there it came: "Belgian endive with orange, brown sugar and basil".
I didn't deliberately decide to totally re-write this recipe cause, honestly, it really sounded super yummy. Thing is that I forgot to buy oranges and basil. So, yah.
Anyway, the lemon-coriander thing is not really something you want to try.
The whole combination tasted sort of weird, a bit like a sour medicine that they tried to make palatable with all sort of sweeteners.
Instead of mine, I thought I'm gonna give you the original recipe.
Should you try it, let me know if it's really as good as it sounds.
WITLOOF (BELGIAN ENDIVE) WITH ORANGE, BASIL & BROWN SUGAR (4ppl)
- 6pcs belgian endive
- 2 oranges
- 12 basil leaves
- 1 1/2 TBS brown sugar
- 1 TBS butter
- Melt 1TBS butter in a pan. Meanwhile, cut the endives in halves, season with salt&pepper and lay them in the pan.
- I would say you do that immediately. So, ... season with salt&pepper, squeeze your oranges and cover the pan with a top.
- When the endives are almost done, sprinkle them with brow sugar and cover again, so that the sugar caramelises.
3. When the endives are ready, lay them on a serving plate and sprinkle with the basil leaves and the orange zest.