Super Bowls – All Bowled Over
I like to eat with a tablespoon. Not everything, of course, but things that are stew-y, casserol-y. Porridge-y. Most people prefer forks. Most people don't think about this at all, probably. Same with plates. Why don't we eat out of bowls more often?
My favourite bowl enters centre stage today. Well, at least it already has since the latest smoothie-bowls trend popped up, answering the question whether smoothies absolutely have to be served in glasses with an emphatic NO. They might have a completely different taste from a bowl. A better one, potentially. The fact of the matter is: smoothies served like this as well as breakfast bowls like the Acai Breakfast Bowl just look incredibly appetising, garnished, as they are, with figs, honey, nuts or chia seeds, goji berries and sliced almonds.
The everything-from-a-bowl trend has already taken over the world in the breakfast and smoothie department, and now it's encroaching on lunches and dinners. Where does this come from? Maybe because, much like the spoon effect, things in a bowl can me combined better. Nutritious dishes featuring sauces and gravy varieties can be mixed and served quickly and efficiently, in an appetising, space saving and indulgent manner. The Chinese have caught on to this aeons ago.
I have tested the Acai Breakfast Bowl a while ago and recommend it highly, but you'll have to wait a bit longer for the recipe. Today, I tried a dinner bowl with a hint of Asia: a rice patty bowl with lettuce, soft-boiled egg, sprouts and coriander. Delicious - and nutritious!
Projekt geshootet in Auftrag mit SONNENTOR
Asian Rice Patties with Soft-Boiled Egg, Soybean Sprouts and Coriander
2 people
Ingredients:
- 120g Basmati rice
- 2 eggs for the batter
- 80g breadcrumbs
- 1 ½ TBSP Wongs Reisgewürz (Asian spices for rice)
- 1 tsp turmeric
- 150g feta cheese
- 1 garlic clove
- 100g or a few leaves of garden lettuce
- 100g baby leaf spinach
- 2 soft-boiled eggs
- 100g cherry tomatoes
- ½ bunch radishes
- ½ bunch coriander
- 1 handful sugar snap peas
- 100g sprouts
- ½ lime for the dressing
- 2 TBSP olive oil
- 1 TBSP soy sauce
- 2 TBSP vinegar
- 3 TBSP rapeseed oil
- salt and pepper
Preparation:
- Bring a pot with lightly salted water to the boil for the rice (see cooking tip 1). Add the rice to the water, bring to a boil again and reduce the heat. Cover and cook over a low heat until the water has been entirely absorbed (around 15 minutes).
- In a small pot, put the eggs in some water and bring to a boil. Stop the cooking process after 3-4 minutes for soft-boiled eggs (note: the correct cooking times for soft-boiled eggs depend on the size of the egg - see cooking tip 2). Peel and finely chop the garlic. Wash, shake dry, pick and finely chop the coriander. Cut the feta cheese into cubes around 0,5 in size.
- Wash lettuce and baby spinach and spin or shake dry. Wash the snap peas, sprouts and cherry tomatoes. Wash and quarter the radishes and finely chop the spinach. Put the finished rice in a bowl and add rice dish spices, turmeric, eggs, half the coriander, spinach, garlic, feta and breadcrumbs. Season with salt and pepper. Form evenly sized patties from the batter. Heat up oil in a pan and fry the patties around 4-5 minutes on each side.
- For the dressing, combine soy sauce, olive oil, vinegar, salt and pepper. Arrange the leaves with the radishes, sprouts and cherry tomatoes and top with the dressing. Peel the eggs, add to the salad and serve together with the patties.
