Home > Menus > Guest chef menus > Javier Medvedovsky's menu
Javier Medvedovsky's menu
Second Courses
Amazing Cosmic Pizza
Carrot and buckwheat base (Raw food)
By Chef Javier Medvedovsky Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Difficult
- Cost per serving::
- medio
- :
- 45 min.
Read interview with:
Ingredients
- 180 gr. sprouted buckwheat
- 100 gr. grated carrot
- 50 gr. flax seed
- 60 ml. olive oil
- 1 tablespoon oregano
- 1 clove garlic
- 1 tablespoon thyme
- 80 gr. sun-dried tomatoes, soaked in water for 1 hour
- 2 dried peppers, soaked for 1 hour in water or more
- 1 fresh tomato
- 4 tablespoons olive oil
- 1 tablespoon oregano
- 5 basil leaves
- A pinch of Himalayan salt
- 1 clove garlic
- 250 gr. cashews
- Juice of 1 lemon
- 1 pinch salt
- 2 teaspoons oregano
- Caramelized Onions with Oregano
- 1 large onion
- 1 pinch salt
- 1 tablespoon agave syrup
- 1 tablespoon oregano
- 1 tablespoon olive oil
- 1 / 2 red pepper
- 1 / 2 green bell pepper
- 1 pinch salt
- 1 tablespoon thyme
- 1 teaspoon dill
- 1 tablespoon oregano
For the base
Sun-dried Tomato Sauce
Cashew Cheese
Peppers with Herbs
The base
- Soak flax seed for at least 3 hours in 3 parts water
- Blend all ingredients
- Spread out on the rack of a food dehydrator. Cut into squares or circles. Dehydrate at a temperature of 45ºC, for about 8 hours. Flip. Dehydrate until the dough has a soft texture (not totally dry). Store in an sealed container.
- Then blend all the ingredients for the tomato sauce and reserve in refrigerator.
Cashew Cheese
- Soak cashews overnight or for at least three hours.
- Blend all ingredients until creamy. If necessary you can add a little water. Keep in a sealed container in the refrigerator.
Caramelized Onions with Oregano
- Cut the onion into thin slices and cover in salt for at least 1 hour to release moisture and and to soften.
- Add remaining ingredients, blend and dehydrate at 45ºC for about 2 or 3 hours.
Peppers with Herbs
- Cut the peppers into thin slices, and cover in salt for at least 1 hour.
- Add remaining ingredients and blend well.
- Dehydrate at 45ºC for about 2 or 3 hours.
Assembly
- Spread tomato sauce on the base, then the cashew cheese, and top with a few caramelized onions and some peppers.
- Dehydrate at 45ºC for 1 hour. (Optional)
- Add a dash of olive oil, some olives, rocket, dried onion, oregano and ever takes your fancy.
Comments
Guest chef
Different menus from guest chefs
Our guest chefs bring you their unique and personal take on food.
HEALTHY LIVING
Macrobiotics
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
People
Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona
