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.

8.17.2014

Summer Squash Soup

Summer Squash Soup

A light soup for warm days.


Summer Squash Soup

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 onion, diced
1/2 cup white rice
6 cups vegetable stock or water
salt and pepper to taste

Method:

Heat the oilin a soup pot, add the vegetables and the rice. Fry for 2-3 minutes. Add 1/2 cup of liquid and steam for about 10 minutes with a lid on. Add the remaining liquid and a dash of salt and simmer for about 10 minutes until the rice is tender. Add salt and pepper to taste.

8.10.2014

Tomato Soup with Quinoa

Tomato Soup with Quinoa

A quick soup for the peak of tomato season.


Tomato Soup with Quinoa

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground turmeric
1 pound tomatoes, peeled and chopped
salt and pepper to taste
1 cup cooked quinoa

Method:

Heat the oil in a soup pot and fry the onion until translucent. Add the spices and fry for one or two minutes. Add the tomatoes, a dash of salt and four cups of water. Simmer for 15 minutes, add salt and pepper to taste and serve with the quinoa.

8.03.2014

Toasted Millet with Tomato Sauce

Toasted Millet with Tomato Sauce

Millet was one of my food discoveries of last year. ;)


Toasted Millet with Tomato Sauce

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

1 cup millet
4 cups water
salt

2 pounds ripe tomatoes, quartered
salt and pepper to taste
1 Tbsp olive oil

1 Tbsp clarified butter
1 onion, diced
1 carrot, grated
1 bunch spring onions, sliced
1/2 tsp dried oregano

Method:

Toast the millet in a non-stick pan until it just begins to color. Transfer to a pot, add water and salt and bring to a boil. Simmer for about 20 minutes until all the liquid is absorbed.

Meanwhile, cook the tomatoes until they have completely broken down, add salt and pepper to taste and stir in the olive oil. (this will also take about 20 minutes)

While the millet and the tomato sauce are simmering along, melt the clarified butter in a skillet, add the onion and fry until translucent. Add the carrot and spring onions and fry for 3-4 minutes. Stir in the oregano. Stir the onion-carrot mix into the millet and serve with the sauce.

7.27.2014

Pork Belly with Szechuan Pepper

Pork Belly with Szechuan Pepper

We are cooking off the spice rack at IHCC this week.



Pork Belly with Szechuan Pepper

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp neutral oil
250 g pork belly, cut into 1/2-inch dice
2 Tbsp Szechuan pepper, coarsely ground
1 Tbsp honey
juice of 1 lime

Method:

In a skillet, heat the oil and fry the meat until lightly browned. Add the Szechuan pepper, honey and lime juice and cook for a couple of minutes. Serve on pasta.

7.13.2014

Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)


Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan

Ingredients:

2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced

Method:

Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.