Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total80 min hands-onServes 8Medium
184 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDIt comes down to how dry you get the vegetables; water left behind thins the walnut and the paste will not hold a shape.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Walnuts000 g
Spinach000 g
Beetroot000 g
Leeks000 g
Garlic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying walnuts: this season's crop, oil content, the bitterness test
Squeezing greens dry: how much water is really in a kilo of spinach
Hand grinder, mortar, blender: three walnut textures side by side
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 21 of the 26 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: grinding walnuts without breaking the oil — step 16 of 26.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Manana Tsiklauri watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Wet spinach slumps the paste within the hour
A blender heats the walnut and turns it bitter
Beetroot plated warm bleeds into the other two
The walnuts are worked to one exact stage; a minute past it the same paste turns grey and bitter and nothing brings it back.
Written by Manana Tsiklauri. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
316 people cooked it, 92% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 184 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
