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#GetCreativeWithPorsche: cooking with Maria Sharapova

If tennis and cars are the first two loves of five-time Grand Slam champion Maria Sharapova, food comes a close third. In the latest instalment of the #GetCreativeWithPorsche series she shares how to make some of her favourite dishes.

Like so many elite athletes, the disciplines instilled over a long career at the top of her sport have had a lasting effect on tennis star Maria Sharapova. “There are many lessons I have taken away from my career and a good, healthy diet is certainly one of them,” says Sharapova, who’s spent the last few weeks at her home in Los Angeles.

Russian Borscht

It’s really healthy and filling – perfect for cold evenings. “Start by dicing one onion, two carrots and two beets and then sauté them in a couple of tablespoons of olive oil with two cloves of finely chopped garlic for two or three minutes. Add two litres of vegetable stock, two diced potatoes and half a small cabbage, put the lid on the pot and cook on a medium to high heat for 10 minutes. Cover and cook on a medium to high heat for five more minutes, before turning the heat down and letting it simmer. Check it after 15 minutes to see if everything has softened – if it has, it’s ready to go. “Back home we eat this all year round and at any time of day, but I like mine best when it’s cold and rainy outside. With a chunk of fresh bread and a dollop of sour cream on top it’s a nutritious meal and it keeps well in the fridge which is great when your schedule picks up.” It’s really healthy and filling – perfect for cold evenings.

Russian Vinaigrette Salad

“This is a real favourite of mine from back home and is made with potatoes and beetroot and dressed really simply with lemon juice, olive oil, parsley and some salt and pepper. It’s super-easy, full of flavour and you can tweak the recipe to add in carrot and onion for a slight twist. “Start by putting three peeled beets on to boil and cook until you can pierce them with a knife – it can take up to an hour so if you’re in a hurry use pre-cooked beetroot. “Finely chop a small onion and combine everything in a bowl with two tablespoons of extra virgin olive oil, a dash of white vinegar, lashings of lemon juice and some freshly chopped parsley. Add salt and pepper to taste, and you’re good to go.” “This is a real favourite of mine from back home and is made with potatoes and beetroot and dressed really simply with lemon juice, olive oil, parsley and some salt and pepper. It’s super-easy, full of flavour and you can tweak the recipe to add in carrot and onion for a slight twist.

Russian Honey Cake

The layers can be fiddly and it takes a lot of time to put it all together but if you’re up for the challenge there are some good recipes online – some easier than others – and the results are show-stopping. Keep the movement up – you need to whisk constantly so that the eggs don’t cook, which happened to me the first time I attempted this. “At the same time, you can bake all the bits you trimmed off when you were cutting your circles out. Save these because when they’ve cooled you can whiz them up in a food processor to sprinkle on the top of the finished cake.” “To make the creamy filling, whisk 250ml of double cream until it’s forming little peaks. Whip up 600ml (a pint) of sour cream with 80g of icing sugar, then fold your whipped cream into this mixture, along with three or four tablespoons of honey, depending on how sweet you want it to be. “The fun bit starts now: spread a few spoons of the filling on your first baked circle, and place another on top. Repeat the process until you’ve used up all your pieces. Add a final layer of mixture to the top of the cake and then sprinkle with the processed cake crumbs, mixed with finely chopped nuts. I’m afraid you have to let it set in the fridge for a few hours before you can tuck in, but it’s worth the wait, I promise.”

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Jun 27, 2020 at 11:42

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