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As long as Oren is at home, you will enter the kitchen: the food that drove the "Big Brother" house crazy

Oren Asido does not stop feeding the contestants, and does not stop fantasizing about his restaurant.

Soon everything will work out on its own

Tags

• Big Brother

• Acid pine

Walla!

Food

Friday, 12 March 2021, 06:00 Updated: 06:46

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Oren Asido at the "Big Brother" house (Photo: Walla !, screenshot)

In the meantime, it seems like an excellent arrangement for a very small group of people - also national exposure in the most photographed complex in Israel, also a private chef who came as a contender and magnetized very quickly to the kitchen.

What's wrong?

To the delicious Instagram page of Walla!

Food

Pine Asido entered the "Big Brother" house, gave up the opportunity to rest a bit from the cooking and naturally took over the culinary niche of the place.

Still, not every day contestants get a professional hand in the kitchen.

His "Pupa" restaurant opened for renewed activity only this week, and is currently run by the talented sous-chef Lior Cohen.

Until Asido's exciting comeback, we've collected for you two of the recipes on her menu - confit beet salad with goat brick, asparagus and pomegranate concentrate and also a fun vegetarian "Sala Saigon" for a snack and wild in its flavors.

enjoy your meal!

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Vegetarian Saigon Salad

Recipe By: Oren Asido, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes work

• 20 minutes total

• Easy to prepare

• Asian

• Salads

Saigon Salad, Popa Restaurant (Photo: Gil Aviram)

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Ingredients

• • 1 pack of lettuce

  • 1 unit white cabbage

  • 1 unit green papaya

  • 100 grams of sliced ​​almonds

  • 1 unit toasted pita, cut into small pieces

  • 1 unit chili pepper

  • 1 pack goat yogurt (about 200 grams)

  • A little shatta pepper

  • 4 tablespoons vinegar

  • 4 tablespoons soy

  • 2 tablespoons of sugar

  • 2 cloves garlic

  • 1 unit purple onion

  • 10 tablespoons canola oil

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Preparation

How to make a vegetarian saigon salad?

• 1 Disassemble the lettuce into hearts and cut the cabbage, chili and papaya into thin strips.

• 2 Roast the almonds spread on a pan, until browned.

• 3 Prepare the sauce: Grind the purple onion, shatta, garlic, soy and sugar in a food processor.

  Slowly pour in the oil, until it is absorbed into the mixture.

  Taste and adjust seasoning if necessary.

• 4 In a bowl, mix the cabbage, papaya, pieces of pita, almonds and chili.

  Season with sauce, chili strips and more olive oil.

• Arrange the mixture in the lettuce hearts, add a tablespoon of yogurt on top.

More salad recipes

• Recipes for papaya salad, Morning Glory salad and Asian chicken salad

• Green beans with mushrooms and spinach

• Shiur-Li Lipa charoset

• Cylindrical pasta salad

• Yum Wen San - Bean Noodle and Chicken Salad

• Couscous salad and herbs

• Burgul and lentil salad

• Tuna pasta and pickled lemon

• Mrs. Sharapanski's potato salad

• Roasted eggplant with cherries and tahini

• Broccoli and avocado salad

• Dipped in broccoli and mozzarella

• Surprise salad

• Green pea and mint stew

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Confit beets

Recipe By: Oren Asido, Walla!

Food

• ★

• ★

• ★

• ★

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• 10 minutes work

• 120 minutes total

• vegetables

Confit beets, Poppa restaurant (Photo: Gil Aviram)

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Ingredients

• • 2 units peeled beets

  • 1 liter canola oil

  • 2 bay leaves

  • 3 units of allspice

  • 4 units coriander seeds

  • Shatta pepper

  • Sea salt

  • 1 pack white goat

  • 1 bunch of asparagus

  • 4 as a grenade launcher

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Preparation

How to make confit beets?

• 1 Put the beets in a pot, cover with oil and add the spices.

  Maintain low heat and slow cooking.

  When the beets are soft (at least two hours), remove and refrigerate.

• 2 Slice the beets into half moons, season with pomegranate concentrate, sea salt and shatta.

• 3 Dip the asparagus in boiling water for 15 seconds, and immediately transfer to ice water to stop cooking.

• Arrange the beets on a plate, with the asparagus on top.

  Add the whites, sprinkle some more sea salt, pomegranate concentrate and olive oil.

More vegetable recipes

• A recipe for beets stuffed with shredded meat

• Jerusalem artichoke goulash

• Prosperity of professionals

• Spanish-style shakshuka stew

• Salty French crepe stuffed with mushrooms

• Wild rice with wild mushrooms

• Roasted eggplant chickpeas

• Polenta with ease

• Chicken stew, chestnuts and dried shiitake mushrooms

• Galette three onions

• Potatoes in cream

• Pasta with chickpeas and mushrooms

• Pumpkin soup and chickpeas

• A jar of pickles

Conversion calculators

Conversion calculators

• Volumes

  From "litarchus" to "litarchus"

• Weights

  Kgramkgram

• temperature

The "Pupa" restaurant operates at 22 De Figuto Street in Tel Aviv.

For more details and reservations

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