4.13.2014

Potato-Mushroom Soup

Potato-Mushroom Soup

A simple soup for the last cold days of winter.


Potato-Mushroom Soup

Adapted from Mehr Suppenglück by Sonja Riker

Ingredients:

50 g dried mushrooms, soaked in hot water for 15 minutes
2 Tbsp clarified butter
2 onions, diced
500 g potatoes, diced
1.5 l vegetable stock or water
dash of grated nutmeg, or to taste
salt and pepper

Method:

In a soup pot, melt the clarified butter and fry the onions until translucent. Add the diced potatoes and fry for a couple of minutes. Add the mushrooms including the soaking liquid, a dash of salt and the stock or water. Bring to a boil and simmer for 15-20 minutes until the potatoes are tender. Add nutmeg and salt and pepper to taste.

4.06.2014

Chickpea-Tomato Stew

Chickpea-Tomato Stew


IHCCg
For the Welcome toast at IHCC of Nigel Slater as our new current chef I went for a classic stew.

Chickpea-Tomato Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

1 cup chickpeas, soaked overnight and drained
1 Tbsp goose fat (or olive oil)
2 Tbsp smoked bacon, diced
1 garlic clove, minced
1 can diced tomatoes
1 cup orzo (or other small pasta)
1 bunch wild garlic, chopped

Method:

In a soup pot, melt the goose fat and fry the bacon until nicely golden. Add the garlic and fry until fragrant.
Add the tomatoes, chickpeas and 400 ml water. Bring to a boil and simmer for about 10-15 minutes. Add the pasta, a generous dash of salt and maybe some water if the stew seems too thick and simmer for another 10 minutes until the pasta is tender. Stir in the wild garlic and serve.

3.30.2014

Pasta with Lemon and Spinach

Pasta with Lemon and Spinach

The good thing about cooking seasonal dishes is that you don't have to post them right away but can leave the pictures sit on your hard drive and post one year later. ;)



Pasta with Lemon and Spinach

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

250 g pasta
500 g spinach,trimmed
1 tbsp clarified butter
1 clove garlic, minced
juice and zest of 1 lemon
salt and pepper

Method:

Cook the pasta until al dente. Meanwhile, blanche the spinach in salted water for 2 minutes. Drain and set aside. In a skillet, melt the clarified butter. Fry the garlic until lightly brown. Toss with the drained spinach. Add the lemon juice and zest. Drain the pasta and toss with the spinach. Add salt and pepper to taste.

3.23.2014

Cauliflower Curry

Cauliflower Curry

A super fast approach to making curry.


Cauliflower Curry

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

1 can coconut milk (400 ml)
200 ml vegetable stock or water
2 tsp curry powder
1 Tbsp brown sugar
1 small cauliflower, cut into floretts
1 Tbsp soy sauce

Method:

Mix coconut milk and water and bring to a simmer. Add the rest of the ingredients and simmer for about 20 minutes until the cauliflower is tender. Serve on rice.

3.16.2014

Kohlrabi with Bacon and Paprika

Kohlrabi with Bacon and Paprika

A quick, the-title-says-it-all dish. :)


Kohlrabi with Bacon and Paprika

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

1 Tbsp clarified butter
1 onion, diced
80 g bacon, diced
2 kohlrabi, diced
salt
1/4 tsp smoked paprika powder, or to taste

Method:

In a skillet, melt the clarified butter and fry the onions and bacon for a couple of minutes. Add the kohlrabi and salt and cook for 12-15 minutes with a lid on until tender. Stir in the paprika and serve on rice.

3.09.2014

Black Bean Soup

Black Bean Soup

Plenty of flavour from only a few ingredients.


Black Bean Soup

Adapted from Eat by Nigel Slater

Ingredients:

1 Tbsp clarified butter
1 onion, diced
100 g bacon, diced
400 g black beans, soaked overnight
800 ml vegetable stock or water
1-2 tsp dried rosemary

Method:

In a soup pot, melt the clarified butter and fry the onion until translucent. Add the bacon and fry for a couple of minutes to render the fat. Add the beans and fry for some minutes more. Add the stock and dried rosemary and simmer for about 20 minutes until the beans are tender.

3.02.2014

Curry-Kohlrabi Soup

Curry-Kohlrabi Soup

Nice soup + bad lighting = funny colour


Curry-Kohlrabi Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

1 Tbsp clarified butter
1 onion, diced
1 kohlrabi/turnip cabbage, thinly sliced
2 tsp curry powder or to taste
1 can coconut milk
1/2 l vegetable stock or water
juice and zest of 1/2 lemon
salt to taste

Method:

In a soup pot, melt the clarified butter and fry the onion until translucent. Add the kohlrabi and curry powder and fry for one to two minutes. Add the coconut milk and vegetable stock and simmer for about 10 minutes until the kohlrabi is barely tender. Add the lemon juice and zest and salt to taste.