Rodrigo de La Calle

Recipe Book

VEGETARIAN FINE
CUISINE

FINE VEGETABLE CUISINE

by Rodrigo de La Calle
 Rodrigo de La Calle
Recipe Book

DELICIOUS AND
HEALTHY WITH
VEGETABLES

FINE VEGETABLE CUISINE

by Rodrigo de La Calle
 Rodrigo de La Calle

Recipe

BEETROOT TARTAR

For the salty beetroot

Ingredients
● 300g raw beetroot
● 300g sea salt
● 300g manure
(compost)

Method
● Put the beetroots in a deep gastronorm and cover with compost
using equal amounts of sea salt and sugar. Introduce them in the
oven at 190ºC for around 2 hours, depending on the size of the
beetroots.
● In order to know if they are cooked, poke them with a knife and, if it is
easily introduced, it means that they are ready.
● Once cooked, peel and keep the flesh.

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Recipe

BEETROOT TARTAR

For the beetroot tartar

Ingredients
● 100g salty beetroot ● 1/2 Tablespoon of
Módena
● 50g Reineta apples
● vinegar
● 50g Grand Smith apples
● Salt and sugar
● 50g avocado
● Pepper
● 37,5g boiled beetroot
● Olive oil

Method
● Cut the cooked salty beetroots and the apples in brunoise style (1
milimetre thick). Meanwhile, put the peeled avocado (only the flesh),
the peeled beetroot, the Modena vinegar, salt and pepper in the
Thermomix.
● Make an emulsified cream with some olive oil. This mixture must end
up well grinded, for it will give the texture for the tartar.
● Mix the cream with the brunoise and save.

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Recipe

BEETROOT TARTAR

Assembly
Ingredients
● 20g flower petals

Method
● Put one or two tablespoons of beetroot tartar in a flat dish, ideally
with a clear colour to contrast. A tablespoon quenelle can be made if
wanted.
● Carefully place the flower petals all over the quenelle, and pour 3
drops of olive oil and Maldom salt and use half turn of the pepper
grinder.

● SOME ADVICE: It can also be used for desserts.

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Recipe

KIMCHEE

Ingredients

● 2kg Chinese cabbage

● 10g table salt
● 15g hot paprika
● 25g extra virgin olive oil
● 1ut red chile
● 10g cumin

Method
● Clean the cabbage, strain and cut it in julienne strips.
● Then, pour it in a big bowl and gently massage the vegetables with
salt (latex gloves are recommended).
● Stop massaging once you start having water in your hands.
● Put the seasong in the massaged cabbage.
● Keep on mixing and massaging.

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Recipe

BEETROOT TARTAR
Assembly

Last Steps
● Introduce the mixture in a jar or in a vacuum packaging bag (package up to
100%). In the case you use a jar, heat the oven for 25min at
● 80ºC in order to sanitize; alternatively, you can also use a pot and boil it for
10-15min. Take it out and dry. Doing this step is very important
● because fermentation can spoil if the jar is not clean.
● When it is being poured in the jar, the mixture must be pressed to leave it as
tight as possible in order to free it from air. Yet it is advised
● to leave some space in the upper part to let the mixture breath.
● Leave the jar somewhere at room temperature (the cooler it is the longer it
will take to ferment, and the warmer it is the less time it will
● Take to do so).
● If it is too filled up, the liquid of the jar will jut out from it. For this reason, it
is advised to put a cloth in the lower part.
● Once fermented, the cabbage can be eaten when wanted.

Some Advice
● If you have not got any San Jan sauce, it can be replaced for common
ingredients as the recipe says.

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Recipe

HOT AND SOUR

CHARDS SOUP
For the air of chards
Ingredients
● 60g smoothie of chard
leaves
● 40g chicken broth (it
can be a different type
of broth)
● 5g butter
● 0,5g soy lecithin

Method
● Separate the leaves from the main ribs
● Blanch them for a minute (optional: chill them with iced water).
● Then, liquefy to get their juice. Add the soy lecithin to the liquefied juice and
leave the lecithin hydrating. Save.

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Recipe

HOT AND SOUR

CHARDS SOUP
For the main rib of the chard
Ingredients
● 6u chards main ribs
● 14g butter
● Salt
● Sugar

Method
● Cut the main rib in half, take the strings out and cut in brunoise style (half
centimetre) and save.
● Take the rest of ingredients: the bamboo, the tofu, the sea lettuce and the
mushrooms. Cut everything in brunoise style (2 mm) and save.

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Recipe
HOT AND SOUR
CHARDS SOUP
For the hot and sour soup
Ingredients
● 3g sugar
● 30g boiled bamboo
● 2,5g grinded white
● 30g fresh tofu
pepper
● 40g sea lettuce
● 4g grated or diced
● 30g green onion ginger (to take it out
later)
● Spicy sauce to taste
● 30g cornflour
● 60g sanhi vinegar
(gyozas) ● 30g mushrooms
● 7g salt ● 1000g chicken broth
● 30g tamari

Method

● Add the chicken broth, vinegar and cornflour and mix all the cold ingredients
together.
● Once mixed, heat them.
● Add the diced ingredients. The soup will be ready after it begins boiling.
● In a casserole pot, add the brunoise (except the sea lettuce) and the
previously mixed liquids, and add the entire mixture to give them the
wanted texture. Heat it until it rises and season with tamari and pepper.
● Generate the air of chard with the whisk.

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Recipe

BEETROOT TARTAR
Assembly

Last Steps
● Put about 100g of soup in a casserole pot (do not put any ginger
pieces) and the warm air of chards on top (previously emulsified).

Some Advice
● The soup must be really hot.

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Recipe
SALTY CUCUMBERS
Ingredients

● Three varieties of ● Pasta of fermented soy (boiled,

cucumber: fermented beans)
● 1 Dutch cucumber ● Soy sauce (Tamari)
● 1 common Spanish ● 1 tablespoon of olive oil
cucumber ● Toasted sesame oil
● 4 mini cucumbers ● Salt
● Thin strips of ginger ● Sugar
Thin strips of 1 garl
● Borage sprouts
● Aromatic components

Method
● For the Dutch cucumber
● Leave the skin and remove its pips.
● For the Spanish cucumber
● Peel it and remove its pips. It has got many more pips than the Dutch cucumber, and,
for this reason, the quantity will be more reduced than with the former one.
● For the mini cucumbers
● Dice them. They do not need to be peeled or their pips removed.
● First of all, mince the three varieties of cucumber. Then, cut some thin strips of ginger
and some others of garlic.
● Pour the olive and toasted sesame oils in a frying pan, the salt and the sugar, and
leave it diluting. Add the pasta of fermented soy and the ginger and garlic too. When
the garlic is browned, the cucumbers will be added.
● Once stir-fried, add the tamari sauce and leave it for a few seconds so that the
ingredients mix properly.

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Recipe

SALTY CUCUMBERS
Assembly

Last Steps
● This dish can be used either as some garnish or as a starter.
● Add some borage sprouts to boost the fresh taste.

Some Advice
● To take the pips out: Use a tablespoon or an ice-cream spoon and take the
pips out trying not to remove too much flesh.

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Recipe

COUS COUS WITH

CRUCIFEROUS
VEGETABLES
Ingredients
● Potato (ideally Ratte type) ● Dry tomato and spices
seasoning
● Salt
● Criadillas de tierra
● 1/2 cauliflower
● Butter
● 1/2 broccoli
● Milk
● 1/2 collar greens
● Salicornia
● Salt
● Baby leaves
● Olive oil
● Navelwort

Method
● For the mashed potatoes
● Boil some water, with 20g of salt per each litre of water.
● When boiling, add the entire potatoes on a very low heat.
● Let them boil until a knife can be easily introduced.
● Take them out once they are cooked and remove the skin while hot.
● Purée the potatoes in the food processor very quickly. Add butter
and mix.
● Once butter is melted, add a bit of milk and a pinch of salt and it
would be ready.

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Recipe

COUS COUS WITH

CRUCIFEROUS
VEGETABLES
Method
For the cous cous
● Cut the little tree of a cauliflower, a broccoli and a collar green. Pull out the
little trees of the collar green.
● With broccoli, keep only the flower buds. Scrape the upper part of the
broccoli. Do likewise with the cauliflower.
● Put the three vegetables together and mince it all to get a similar texture to
that of the cous cous.
● Place it inside a bowl and season with a pinch of salt, olive oil and a
seasoning made up of dry tomato and spices (any type of pepper would do).
● Stir and leave to stand for around 10-15 minutes.
● Clean the criadillas de tierra with a brush with water, but never plunge them
into the water. Once clean, peel them.

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Recipe

COUS COUS WITH

CRUCIFEROUS
VEGETABLES

Last Steps

● In a transparent dish, place the purée.

● Then, add the couscous and the garnish with other raw elements
(salicornia, baby leaves and navelwort).
● Add a pinch of salt at the end, some strips of criadilla de tierra and a
bit of olive oil to season it.

Some Advice

● The criadillas de tierra must be cut in the last minute or kept inside an
airtight jar until the moment they are used in order to maintain their smell.

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Recipe

ASPARAGUS WITH
CAVIAR OF CHIA

Ingredients
● Green asparagus ● For the chia:
● Sea lettuce ● 40g chia seeds
● Raspberries ● 80g vegetables broth
● 12g tamari

Method
● Put the chia seeds in a glass and add the chosen broth (in this case a
very concentrated vegetables broth).
● Add four times of broth per each of chia and stir. Leave it to stand so
that it hydrates.
● Preparare seaweed water by boiling some water in a frying pan and
adding the sea lettuce.
● Peel the asparagus and cut the lower part. Add the asparagus into
the seaweed water and boil for a minute.

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Recipe

COUS COUS WITH

CRUCIFEROUS
VEGETABLES

Last Steps

● Choose a long dish to present this recipe.

● Cut the strawberries in half. Cut the boiled asparagus too and place
them in the dish.
● Put some strawberries and some caviar of chia on top.
● Finally, add some olive oil.

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Recipe

ASPARAGUS WITH
CAVIAR OF CHIA
Ingredients
● 300g white asparagus ● 15g lime
● 100g codium ● 300g sunflower oil
● 1 egg ● Watercress leaves
● 1 garlic ● 10g salt
● 15g Jerez vinegar ● Olive oil

Method
● For the codium mayonnaise
● - In a food processor, put: the codium, one egg, one garlic, some Jerez
vinegar and some lime juice (only some drops).
● - Start at a maximum speed and add the sunflower oil little by little. In
two minutes, adding oil gradually, it will be ready.
● - Put the resultant codium mayonnaise in a dish.
● Peel the asparagus and cut them in three parts. The lower part is not used,
the two other will be cut in thin sticks.
● Place the sticks on a greaseproof paper, season with a pinch of salt and a
few drops of olive oil and roll them like cannelloni.
● Cut the top of the asparagus in half.
● Put a bit of olive oil and salt in a frying pan. Place the tops of the asparagus
in the cut side.
● At the same time, add the cannelloni of asparagus sprouts too. Turn them
over carefully to avoid their burning too much.
● When they get a sugared aspect in both sides, remove the tops of the
asparagus and the cannelloni.

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Recipe

COUS COUS WITH

CRUCIFEROUS
VEGETABLES

Last Steps

● Take the sprouts of the greaseproof paper and place them in the
dish. Add the tops of the asparagus on them.
● Add a little bit of codium mayonnaise and some watercress leaves all
over the dish.

Some Advice

● After buying the codium, put it in water with salt to keep it hydrated.
● In order for the emulsions to be compact, put the sunflower oil in cool before
emulsioning.

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Recipe
ALOE VERA IN
TEMPURA
For the sweet-and-sour sauce
Ingredients
● 75g water
● 75g apple vinegar
● 75g sugar
● 10g mixture of Chinese
spices
● 5g galanga root

Method

● Put water, the apple vinegar and the sugar in a casserole pot and bring it to
the boil. Stop heating when it boils.
● Out of the heat, add some Chinese spices and the galanga root. Let it infuse
until it is completely cold. Save.

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Recipe
ALOE VERA IN
TEMPURA
For the sweet-and-sour sauce
Ingredients
● 75g water
● 75g apple vinegar
● 75g sugar
● 10g mixture of Chinese
spices
● 5g galanga root

Method

● Put the sweet-and-sour sauce in a casserole pot and bring it to the boil. Stop
heating when it boils. Introduce the strained aloe dice. Save cool.

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Recipe
ALOE VERA IN
TEMPURA
For the sweet-and-sour sauce
Ingredients
● 40g sifted flour
● 160cl very cold water
● 1 egg

Method

● Whisk the egg and the water. Add it gradually to the mixture of sifted flour
until getting a uniform dough.

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Recipe
ALOE VERA IN
TEMPURA
Ingredients
● For the teriyaki sauce
● 3gr teriyaki
● For the mustard sprouts:
● 12u. mustard sprouts

Last steps

● Take the tacos out of the sauce and leave them in a tray.
● Heat the deep-fryer at 180ºC. Cover the aloe tacos with the tempura by
using a tablespoon and drop them in the deep-fryer.
● Wait until they are browned and crunchy to take them out. Place them on a
kitchen paper to remove the excess of oil, put it in the drawer and pour a
little bit of teriyaki on top of the taco.
● Finally, put a mustard sprout on the teriyaki sauce.

Some Advice

● The covering of the aloe can be done with any type of sauce instead of the
sweet-and-sour one.

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Recipe
MELON WITH
SPIRULINA
For the spirulina broth
Ingredients
● 220g carbonated water
● 25g sugar
● 12g spirulina
● 20g lime juice

Method

● Mix all the ingredients. Take the cut melon with the emerald shape and add it
to the mixture.
● Put it in a vacuum packaging bag, package up to 100% and let it tenderise
for 10-15min.

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Recipe
MELON WITH
SPIRULINA
For the spirulina cream
Ingredients
● 150g sour cream 35%
● 25g sugar
● 12g spirulina

Method

● Put the sour cream with the sugar and the spirulina in a bowl, semi-beat.
● Once semi-beaten, put it inside a tupperware and save.

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Recipe
MELON WITH
SPIRULINA
For the melon emerald
Ingredients
● 300g melon

Method

● Cut a slice of melon of about 4 cm thick (remove the skin). Then, cut 5
pieces –depending on the size of the slice.
● Shape it like an emerald by cutting pieces with a short knife. Save.

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Recipe
MELON WITH
SPIRULINA
For the melon emerald
Ingredients
● 100g buckwheat
● 15g sugar
● 5g water

Method

● Put the sugar with some water in a casserole pot until reaching 116ºC.
● Add the buckwheat yet do not stop moving until breading it all. It should end
up completely loose (do it out of the heat to avoid its sugaring).
● Just then, heat it again stirring constantly to sugar it evenly.
● Stop heating and put a silpat as stretched as possible.
● Once chilled, move it with your hands until the sugar is loose.
● Keep it inside an airtight tupperware to avoid moisture.

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Recipe

MELON WITH
SPIRULINA

Last Steps

● Paint a circle of around 6cm in diameter with the spirulina cream.

● Put a melon emerald coated with the spirulina broth and also a
tablespoon of buckwheat around the whole dish. Do it without
touching the melon emerald.

Some Advice

● The sugared sauce should be kept inside a tupperware with silica gel to
avoid excessive moisture.
● Your melon must be at the point of maturation

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