12.14.2014

Pasta with Lentils and Chorizo

Pasta with Lentils and Chorizo

I like me some carbs with my carbs. ;)


Pasta with Lentils and Chorizo

Adapted from Im Norden nichts Neues von kochpoetin

Ingredients:

250 g pasta
2 Tbsp olive oil
200 g mushrooms, sliced
100 g chorizo, sliced
1 clove garlic, minced
1/2 cup lentils (dry volume), cooked
salt and pepper

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the mushrooms and fry until slightly browned. Add the chorizo and garlic and fry for another 3-4 minutes. Stir in the cooked lentils and add salt and pepper to taste.

12.07.2014

Pasta with Mushrooms and Sour Cream

Pasta with Mushrooms and Sour Cream

Sour Cream makes everything better. [Citation needed]


Pasta with Mushrooms and Sour Cream

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

250 g pasta
3 Tbsp olive oil
1 bunch green onions, sliced
1 pound mushrooms, sliced
salt and pepper
1 tsp sweet paprika powder
1 cup vegetable stock or water
1/2 cup sour cream

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the green onions and mushrooms and fry on medium-low heat until the mushrooms are nicely browned. Add salt and pepper to taste. Add the paprika and stock and simmer for 3-4 minutes with a lid on. Stir in the sour cream and let warm through but do not boil.

11.30.2014

Quinoa-Mushroom Stew

Quinoa-Mushroom Stew

Quinoa and mushrooms are a nice combination.
 


Quinoa-Mushroom Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

20 g dried mushrooms
1 cup quinoa
2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
300 g fresh mushrooms, sliced
1 Tbsp tomato purée
salt and pepper

Method:

Cover the dried mushrooms with boiling water in a shallow bowl and set aside.
Cook the quinoa in 2 cups of water until tender, about 15 minutes, and set aside.
In a skillet, heat the oil and fry the onion until lightly browned. Add the garlic and fresh mushrooms and continue to cook until the mushrooms are well browned. Stir in the tomato purée, the quinoa and the mushrooms including their soaking liquid and cook for another 5 minutes. Add salt and pepper to taste.

11.23.2014

Roasted Potatoes with Garlic and Thyme

Roasted Potatoes with Garlic and Thyme

A simple potato dish is sometimes all you need.


Roasted Potatoes with Garlic and Thyme

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound potatoes, peeled and sliced
3 Tbsp clarified butter
1 clove garlic, minced
2 tsp dried thyme
salt and pepper

Method:

Melt the clarified butter in a skillet, add the potatoes in an even layer and fry on medium heat. Add a dash of salt and continue to fry until nicely golden turning the potatoes several times but not too often, about 20 minutes. Add the garlic and fry for another 2-3 minutes, then toss with the thyme and serve.

11.09.2014

Slow-cooked Zucchini

Slow-cooked Zucchini

An off-season recipe, because this getting-a-new-job-and-move-right-across-the-country thing is not finally over yet. But I guess it's always zucchini season somewhere. ;)


Slow-cooked Zucchini

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 clove garlic, minced
200 g feta cheese
salt, pepper

Method:

Heat the oil in a skillet, add the zucchini and fry on low heat for 20 to 30 minutes, stirring occasionally.
Add the feta and simmer for another 10 minutes. Add salt and pepper to taste and serve.

10.26.2014

Chocolate Cake

Chocolate Cake

Yes, more cake.  This time for the sixth blogiversary of this little blog. Who knew it would last that long. :)

Chocolate Cake

Adapted from Gateau de Chocolat by Gourmandises Vegetariennes

For a 22-24 cm spring pan

Ingredients:

100g dark chocolate 70% cocoa, chopped
100g dark chocolate 85% cocoa, chopped
200g butter
220g sugar
seeds from one vanilla pod
4 eggs
200g ground almonds
pinch of salt
1,5 tsp backing powder

Method:

Preheat the oven to 175°C. Line the spring pan with parchment paper and set aside. Melt the butter and the chocolate on low heat. Lightly whisk the sugar, eggs and vanilla. Carefully stir in the liquid chocolate. Fold in the almonds, salt and backing powder. Bake for about 35-40 minutes until a skewer comes out clean. Let the cake cool and set overnight for maximum flavour.

10.12.2014

Plum-Chocolate Cake

Plum-Chocolate Cake



As promised, here's the cake for welcoming Diana Henry as the featured chef at IHCC.

Plum-Chocolate Cake

Adapted from the Telegraph Column of Diana Henry

Ingredients:

1 kg plums, stones removed
200g ground hazelnuts
100g dark chocolate, cut into small chunks
175g butter, at room temperature
125g brown sugar
3 eggs, at room temperature
125g flour
1¼ tsp baking-powder


Method:

Preheat the oven to 180°C. Line a 23cm (9in) springform cake tin with grease-proof paper.
Beat together the butter and sugar until fluffy and light in texture. Add the eggs a little at a time, beating well after each addition.
Sift together the flour, baking-powder, cocoa powder and a pinch of salt. Fold the flour mixture into the eggs and butter, followed by the hazelnuts and chocolate. Scrape into the tin.
Smooth the surface and arrange the halved plums on top. Bake for an hour and 10 minutes. A skewer inserted into the cake should come out clean.