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.

10.05.2014

Poor Man's Potatoes

Poor Man's Potatoes

IHCC
Time flew by really quickly while cooking with Nigel Slater. For the final dish I chose some frugal potatoes. Stay tuned for cooking with Diana Henry as of next week. There will be cake. :)



Poor Man's Potatoes

Adapted from Eat by Nigel Slater

Ingredients:

1 pound new potatoes, cut into quarters
2 Tbsp olive oil
2 red or yellow bell peppers, diced
1 onion, diced
1/2 liter vegetable stock or water
salt and pepper

Method:

Heat the oil and fry the potatoes for 2-3 minutes. Add the peppers and onion and fry until the onion starts to soften. Add salt and pepper to taste, add the stock and simmer for about 20 minutes until the potatoes are tender.

9.07.2014

Pasta with Tomatoes, Olives and Lemon

Pasta with Tomatoes, Olives and Lemon

A quick, cold sauce to enjoy the last warm days of summer.

Pasta with Tomatoes, Olives and Lemon

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound tomatoes, peeled, de-seeded and chopped
1 shallot or red onion, finely diced
1 clove garlic, minced
1 Tbsp pickled olives, chopped
zest of 1 lemon
1 Tbsp olive oil
salt and pepper

Method:

While the pasta is cooking, mix all of the ingredients and set aside until the pasta is al dente. Toss with the pasta, sprinkle with some more of the lemon zest and serve.

8.31.2014

Zucchini Coins with Tomatoes and Feta

Zucchini Coins with Tomatoes and Feta

Summer squash season goes on and on and on.....  :)


Zucchini Coins with Tomatoes and Feta

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients: 

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

Method:

Heat the oil in a skillet, add the zucchini and garlic and fry for about 10 minutes. Add the tomatoes and feta and simmer for another 10 minutes. Add salt, pepper and thyme to taste and serve.