12.21.2011

Farro and Chickpea Soup

Farro and Chickpea Soup

I'm still not done using up my bag of farro, so I made this elegant and flavourful soup.

Farro and Chickpea Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 1/2 cups farro, soaked for an hour or longer in cold water and drained
olive oil
1 onion, diced
3-4 celery ribs, finely sliced
1 bunch parsley, chopped
3 bay leaves
1 garlic clove, minced
6 cups water or vegetable stock
1 15-ounce can chickpeas, rinsed and drained
salt and pepper

Method:

Heat some olive oil in a soup pot and add the farro, onion, celery, parsley and bay leaves. Cook on medium heat until the onion turns translucent, about 5 minutes. Add the water and chickpeas, bring to the boil and simmer until the farro is tender, about 20 minutes. Add salt and pepper to taste.

12.18.2011

Beans with Olive Oil

Beans with Olive Oil

IHCC Tessa Kiros ButtonI was inspired to make this dish by Deb, who posted it for the Bean there, done that theme. As you can see in the picture, my version is running low on beans, because I had only a small can of beans to start with (the original recipe calls for 500 g of beans) and because I doubled the amount of carrots. This converts an antipasti into a warming winter soup.


Beans with Olive Oil

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

250 g cannellini beans, fresh or dried
1 red onion, diced
2 garlic cloves, minced
2 carrots, thinly sliced
1 bay leave
parmesan rinds
olive oil


Method:

Soak the dried beans for 12 hours, if using. Put the beans into a pot, cover with water and bring to the boil. Reduce the heat to low, add the all other ingredients except the olive oil and simmer until the beans are tender (40 minutes for fresh beans, 90 minutes for dried beans). Add salt and pepper to taste, drizzle with some olive oil and serve.

12.14.2011

Pumpkin Curry

Pumpkin Curry


Pumpkin + Indian Spices = Soul Food


Pumpkin Curry

Adapted from Cotta's kulinarischer Almanach 1998/99 by Vincent Klink

Ingredients:

1 pumpkin (hokkaido), peeled, deseeded and cut into 1/2-inch dice
3 cloves garlic
2 onions
1 tsp ground cumin
1 tsp ground turmeric
1 tsp grated ginger
1/2 tsp mace
1 fresh chile, minced
1 Tbsp fresh thyme leaves (used dried)
1 l stock or water
1 small leek, sliced
olive oil
1 bunch flat-leaved parsley, minced

Method:

Sweat the onions in some olive oil until translucent. Add the garlic and the pumpkin and cover with stock or water. Bring to the boil and simmer on low heat. After twenty minutes add all other ingredients except for the parsley. After another ten minutes, check if the pumpkin is tender and add salt and pepper to taste. Stir in the parsley and serve.

12.11.2011

Peppers with Feta

Peppers with Feta

IHCC Tessa Kiros ButtonPeppers are one of my favourite red food, even more so when they are filled with feta. Since the peppers were pointy but a bit irregular in shape, I didn't manage to deseed them just by removing the cap as described in the recipe but had to slice them lengthwise. The peppers were delicious all the same.

Peppers with Feta

Adapted from Griechenland in meiner Küche / Food from Many Greek Kitchens by Tessa Kiros

Ingredients:

2 pointy bell peppers, deseeded
200 g feta, crumbled
olive oil
1/4 tsp dried oregano

Method:

Fill or stuff the peppers with the feta. Heat the olive oil in a skillet and fry the peppers on high heat until the skin starts to blacken and the feta turns runny. Sprinkle with the dried oregano and serve.

12.06.2011

Veal Heart with Caper Sauce

Veal Heart with Caper Sauce

Like last autumn, I wanted to try a not-so-standard meat recipe and again I ended up with mixed results. Maybe I should take the hint. ;)
On the upside, one can say that maybe veal heart is a little intimidating to prepare, but it's not icky food. And the caper sauce goes really well with pasta.
On the downside, I really didn't like the soft texture of the cooked heart. I don't think it has something to do with eating offal, because I'm quite fond of cooked tongue. For a more enthusiastic introduction to cooking beef heart, try this post by Michael Ruhlman including a video on how to clean it before cooking.

Veal Heart with Caper Sauce

Adapted from Tim Mälzer Kochbuch by Tim Mälzer

Ingredients:

1 veal heart, cleaned and trimmed (800-900 g)
flour for dusting
neutral oil (peanut, sunflower, grapeseed)
salt and pepper
1 bay leaf
1 small clove garlic, minced
4 gherkins/cornichons (100 g), diced
3 Tbsp capers
3 Tbp olive oil
250 ml veal or chicken stock
200 ml cream

Method:

Preheat the oven to 200°C.
Rinse the veal heart and pat dry. Cut into four equal-sized pieces and dredge in the flour. Heat the oil in a skillet and fry the heart for about 3-4 minutes on high heat. Add salt and pepper to taste. Wrap each piece in tinfoil and transfer into the oven for 12 minutes. Remove from the oven and set aside for 5 minutes.

Heat the olive oil in a skillet, add garlic, capers and gherkins and fry on medium heat for 3-4 minutes. Add the stock and reduce to 1/3 of initial volume. Add the cream and let come to the boil briefly.

Slice up the meat and dress with the sauce.

12.01.2011

Farro Soup

Farro Soup

There was quite a bit of farro left from when I made the farro salad. I found the salad kind of okay, but in a warm soup the farro contributes much more flavour to the final dish.

Farro Soup

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1/4 cup olive oil
1 large onion, sliced
2 celery stalks, chopped
2 carrots, chopped
salt and pepper
1 clove garlic, minced
1 cup farro
1 cup white beans, soaked overnight
2 cups chopped tomatoes
6 cups water
1 bunch flat-leaved parsley, minced
grated parmesan for serving

Method:
Heat the olive oil in a stock pot, add the onion, celery and carrot and fry on medium heat until the onion turns translucent. Add the garlic and fry until fragrant. Add the farro, beans, tomatoes and water. Simmer on low heat until the beans and farro become tender, about an hour. Add salt and pepper to taste. Stir in the parsley and serve with a sprinkling of parmesan.

11.27.2011

Mixed Pulses Soup

Mixed Pulses Soup

IHCC Tessa Kiros ButtonCold November weather has arrived, so it takes some nice hot soup to inspire an attitude of gratitude.



Mixed Pulses Soup

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

150 g borlotti beans, soaked in cold water overnight
150 g pearl barley
150 g lentils
olive oil
1 onion, diced
4-6 carrots, thinly sliced
4-6 stalks of celery
50 g bacon, diced
3 bay leaves
6 pints water, divided
salt and pepper

Method:

Drain the soaked beans, bring to the boil in about 2 pints of water and simmer for about 1 hour or until quite soft. Refill some water if the pot starts to run dry. In a big soup pot, heat some olive oil and fry the onion and bacon on medium heat until the onions become translucent. Add the carrots and celery and fry for some more minutes. Add the barley, lentils, bay leaves and about 3-4 pints of water until well covered. Simmer on low heat for about 30 minutes until the pulses are tender. When the beans are done, transfer them with the rest of their cooking liquid to the soup and stir in. Add salt and pepper to taste.

11.24.2011

Zucchini in umido / Slow-braised Zucchini

Zucchini in umido / Slow-braised Zucchini

Here's a dish with the last of summer's bounty which I made a while ago. You can also poach an egg in the cooking liquid, by adding the egg about four minutes before the dish is finished.

Zucchini in umido / Slow-braised Zucchini

Adapted from Hauptmahlzeit Zucchini by Claudio from Anonyme Köche

Ingredients:

2 small zucchini, cut into half-inch slices
1 onion, diced
olive oil
2 ripe tomatoes, skins removed and coarsely diced
2 cups water
salt, pepper, nutmeg

Method:

Fry the onion in olive oil until translucent. Add the zucchini and fry until it takes some colour.
Add the tomatoes, water and salt, pepper and nutmeg to taste. Let simmer on low-low heat for about 20 minutes.

11.20.2011

Pumpkin Pizza

Pumpkin Pizza

IHCC Tessa Kiros ButtonAs a contrast to the drab november fog, it's all about Orange Skies at this weeks IHCC theme. The pumpkin pizza from Falling Cloudberries fits well into the required dress code. The plated dish looks like a bit of an accident but tasted really good all the same. I guess there is a good reason why the picture in the book was taken from the pizza still sitting in the pan.


Pumpkin Pizza

Adapted from Familienrezepte / Falling Cloudberries by Tessa Kiros

Serves 6

Ingredients:

1 small pumpkin
5 Tbsp olive oil
flour for dusting
200 g strained tomatoes (passatta)
salt
1-2 tsp dried oregano
125 g sour cream

Method:

Peel the pumpkin and remove the seeds. Cut into 2 mm slices. Place the pumkin slices in a colander, sprinkle with salt and let stand over the sink for one hour. Rinse well and pat dry. Preheat the oven to 180°C. Brush the bottom of a 25-30 cm pizza pan or springform with olive oil. Pour the flour onto a flat plate and dredge the pumkin slices through the flour. Place the slices in an even layer into the pan. Drizzle the finished layer with some olive oil. Repeat layering and drizzling until the pumpkin is used up. Salt the passatta to taste and spoon the passatta on the top pumpkin layer. Bake for about 50 minutes. Sprinkle on the oregano and add small dollops of sour cream. Return to the oven for another 5-10 minutes.

11.06.2011

Pasta with Eggs and fried Breadcrumbs

Pasta with Eggs and Fried Breadcrumbs

IHCC Tessa Kiros ButtonIt's all about the world of pasta at this weeks IHCC theme. I chose this recipe to use up some surplus eggs and a stale bun. The fried breadcrumbs are a variation of the pangrattato from about a year ago.

Pasta with Eggs and Fried Breadcrumbs

Adapted from Familienrezepte / Falling Cloudberries by Tessa Kiros

Serves 4

Ingredients:

4 eggs
4 Tbsp olive oil
300 g pasta
6 slices white toast, coarsely diced (used 1 stale bun)
1 clove garlic, minced
1 tsp capers, minced
1 bunch parsley
zest of 1/2 lemon

Method:

Boil the eggs for 4 minutes, rinse with cold water, peel and mash with a fork in a serving bowl. Add 2 Tbsp olive oil and a dash of salt. Cook the pasta until al dente. Meanwhile, heat the rest of the olive oil in a skillet, fry the breadcrumbs until golden brown, add the garlic and capers and fry until fragrant. Remove from the heat and stir in the parsley and lemon zest. Drain the pasta, reserving some of the cooking water, and toss with the egg mixture adding some of the water if necessary. Sprinkle with breadcrumbs and serve.


10.23.2011

Penne con la zucca / Pasta with Pumpkin

Penne con la zucca / Pasta with Pumpkin

IHCCFall is the right time for rustic, peasant food which just so happens to be the current theme at IHCC. This pasta with pumpkin recipe fits the bill perfectly.




Penne con la zucca / Pasta with Pumpkin

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

3 Tbsp olive oil
1 onion, diced
about 80 g salsiccia or pork sausage, alternatively unsmoked pancetta or bacon, minced
300 g pumpkin, peeled, trimmed, thinly sliced and cut into 1/2-inch pieces *
400 g strained tomatoes
1/2 dried chile, crushed and seeds removed
750 ml water
500 g penne or other short pasta
120 g freshly grated parmesan

*Used a hokkaido pumpkin.

Method:

Heat the olive oil in a skillet and fry the onion until translucent. Add the bacon and fry until slightly browned. Add the pumpkin, tomatoes, chile and salt and pepper to taste. Add the water and simmer for 30-40 minutes. The pumpkin should beginn to fall apart (mine didn't) and the sauce should stay liquidy enough to cover the pasta. Add some water if the sauce becomes too thick. Cook the pasta until al dente and toss with the sauce. Transfer to individual plates, sprinkle with parmesan and serve.

10.22.2011

Poppyseed-Lemon Waffles

Poppyseed-Lemon Waffles

To celebrate the third birthday of the Delta Kitchen blog, I broke out the waffle iron to make some poppyseed-lemon waffles. The flavours of poppyseed and lemon go together really well and could also be used in muffins.

Poppyseed-Lemon Waffles

Adapted from Waffeln by Kristiane Müller-Urban

Ingredients:

125 g soft butter
100 g sugar
dash of salt
zest of 1 lemon
4 eggs
200 g flour
2 pinches of baking powder
200 ml milk
about 100 g poppyseeds
oil for brushing waffle iron
icing sugar for dusting

Method:

Whisk the poppyseeds into the milk, bring almost to a boil and simmer for 5 minutes. Set aside to cool. Whisk together butter, sugar, salt and zest until creamy. Whisk in the eggs one at a time. Alternatingly, whisk in small batches of the flour and the milk mixture. Finally whisk in the baking powder. Set aside for 15 minutes.
Preheat the waffle iron, brush with oil and add about 1 laddle of dough to the waffle molds. Bake until nicely golden brown. Increase or decrease the amount of dough if necessary to completely fill the molds after baking without causing any spill over the sides. Repeat until all the douh is used up. Dust the waffles with icing sugar.

10.16.2011

Potato Gnocchi

Potato Gnocchi

Gnocchi have been on my to-do list for a long time. I've finally gotten around to make some and they turned out really well. Very fluffy and potato-y. Probably the extra work of marking the gnocchi with a fork is only necessary if you forego the frying and serve the gnocchi with some sauce. For frying it should do to just make some pattys from the dough.

Potato Gnocchi

Adapted from Meine mediterane Küche by Vincent Klink

Ingredients:

500 g floury potatoes, peeled and quartered
salt
50 g parmesan, grated
5 egg yolks
about 4 Tbsp flour
pepper
nutmeg
3 Tbsp butter

Method:

Cook the potatoes in salt water until tender, about 20 minutes. Drain, return to the pot and set on low heat until any residual moisture has evaporated. Mash or pass through a potato ricer while still hot. Stir in the egg yolks immediately. Add the parmesan and as little flour as necessary to make a firm dough. Add salt, pepper and nutmeg to the dough and fold in. On a floured work surface, roll the dough into logs and cut into 1/2-inch pieces. Press a fork into each gnocchi to make a griddle-like pattern. Cook the gnocchi in barely simmering water until they rise to the top, about 3 to 4 minutes. Melt the butter in a skillet and fry the gnocchi until golden brown. Sprinkle with black pepper and serve.

10.11.2011

Plum Tarte

Plum Tarte

With the last plums of this summer I went for a plum cake (or to put it more elegantly a plum tarte). It turned out nicely moist and not too sweet.
In the original recipe the blindbaking takes only 10 minutes but this proved way too short. I used a tarte pan with a removable bottom and half the topping drained away before I could place it onto a sheet pan.

Plum Tarte

Adapted from essen & trinken 09/2011

Ingredients:

Dough:

250 g flour
135 g soft butter
75 g sugar
1 egg

Topping:

750 g plums
4 Tbsp sugar
1/4 tsp ground cinnamon
250 ml cream
2 eggs

parchment paper and beans for blindbacking

Method:

Quickly knead together the flour with 125 g of butter, sugar and the egg. Butter a 28 cm tarte pan with the rest of the butter and set aside. Evenly distribute the dough inside the pan. Place in the fridge for 1 hour. Preheat the oven to 200°C. Remove the stones from the plums and cut into halves or quarters. Whisk together sugar, cinnamon, cream and eggs. Remove the dough from the fridge, place parchment paper and beans on top of the dough and bake for 20-30 minutes.
Remove the tarte from the oven and lower the temperature to 180°C. Place the plums on the tarte and pour over the egg mixture. Bake for about 45 minutes.

9.25.2011

Farro Salad with oven-baked Vegetables

Farro Salad with oven-baked Vegetables

IHCCSix months have gone by and this is the last week of cooking with Jamie Oliver at IHCC. For the final dish I wanted to try a new ingredient and went for a farro salad. It's very filling and the quantities given below could easily serve 6. Next time I would dice the vegetables before baking because to me this seems to be easier than mincing the tender vegetables.

I'm looking forward to cook with Tessa Kiros. I've been browsing through her book "Twelve" (which I've bought about two years ago, but never cooked from it) and I see handmade pasta in the midterm future. ;)

Farro Salad with oven-baked Vegetables

Adapted from Genial Italienisch/Jamie's Italy by Jamie Oliver

Ingredients:

200 g farro or bulgur
2 yellow or green zucchini, cut in half, seeds removed, cut into thick slices
1 fennel bulb, trimmed, cut into thick slices, green tips reserved
1 onion, peeled and quartered
1 red bell pepper, seeds removed, cut into coarse chunks
1 eggplant, cut into coarse chunks
2 garlic cloves, peeled
olive oil
salt and black pepper
white wine vinegar
1 bunch mixed fresh herbs (flat-leaf parsley, basil, mint, oregano)
juice of 1 lemon

Serves 4.

Method:

Preheat the oven to 200 °C. Soak the farro in cold water for 2o minutes and drain. Spread the vegetables and the garlic in an even layer on a baking tray lined with tin foil. Drizzle on some olive oil and salt and pepper. Bake in the oven for about 30-40 minutes until tender and evenly browned. Turn the vegetables every 10 minutes or so using tongs. When the vegetables are removed from the oven, drizzle on the vinegar and set aside to cool. Transfer the vegetables (maybe in batches) to a chopping board, add the herbs and mince everything.

In a pot, cover the farro with cold water, bring to the boil, cook for about 20 minutes until tender and drain. In a large bowl, add olive oil, lemon juice and salt and pepper to the farro and mix with the minced vegetables. Garnish with the fennel greens.

9.18.2011

Eggplant Salad

Eggplant Salad

This salad is a nice preparation for eggplant without getting it all soaked up with oil. The cellery adds some crunch and the egg yolks give binding to the sauce.


Eggplant Salad

Adapted from Annemarie Wildeisen's kochen 9/2011

Ingredients:

2 small eggplants, cut into 1/2-inch dice
salt
2-3 cellery stalks, thinly sliced
2 hard-boiled eggs, diced
1/2 bunch flat-leaf parsley, minced
1/2 bunch basil, minced
olive oil
1 garlic clove, minced
juice of 1/2 a lemon
1 Tbsp white wine vinegar
freshly ground black pepper

Method:

Put the eggplant in a colander, sprinkle with salt, mix well and let stand for about 30 minutes. Heat some olive oil in a skillet and fry the cellery for about 2-3 minutes. Add the eggplant, garlic, lemon juice and vinegar and fry for about 3-4 minutes until the eggplant is tender. Remove from heat and let cool slightly. Transfer to a salad bowl and fold in the eggs and minced herbs. Add salt and pepper to taste and further lemon juice or vinegar if necessary. Serve warm or at room temperature.

9.11.2011

Zucchini Curry

Zucchini Curry

This dish fits well into the transition of the seasons, as it combines fresh summer produce with a fiery, flour-bound sauce typical for autumnal braises.


Zucchini Curry

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

3-4 zucchini, quartered and cut into bite-size chunks
sunflower oil
1 onion, diced
knob of butter
2 garlic cloves, minced
2 tsp curry powder, or to taste
1 Tbsp flour, whisked to a paste with about 2-3 Tbsp water
1 1/2 cups vegetable stock
1 small chile
salt and pepper

Method:

In a skillet, heat the oil and fry the zucchini on medium-high heat for about 3-4 minutes until slightly browned. Remove the zucchini from the skillet and set aside. Add the butter and the onion to the skillet and fry on medium-low heat until translucent. Add the garlic and curry powder and fry until fragrant. Add the stock and the chile. Then add the flour paste and cook for about 10 minutes. Remove the chile (you can chop it up, to dress the final dish)and add the zucchini and let them heat through. Add salt and pepper to taste and serve on rice.

9.03.2011

Pasta with Zucchini and Garlic

Pasta with Zucchini and Garlic

While summer still lasts, you should grab the chance (and some zucchini) to try this pasta.

Pasta with Zucchini and Garlic

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 medium zucchini, coarsely grated
salt
250 g pasta or 125 g each of whole wheat and durum pasta
olive oil
1 clove garlic, thinly sliced
1/2 tsp red pepper flakes *
1 Tbsp butter
50 g parmesan, grated
black pepper, ground

* I'd recommend using Piment d`Espelette, if you can get it.

Method:

Place the zucchini in a colander, sprinkle with salt, toss and let sit on top of a bowl for 10 to 20 minutes. Cook the pasta until al dente. Drain and keep some of the cooking water. Squeeze the zucchini to remove any excess water and set aside. Heat the olive oil, add the garlic and pepper flakes until fragrant, maybe a minute. Add the zucchini and cook for about 2 minutes until tender. Add the pasta and toss, adding some cooking water if necessary. Add the butter and parmesan and stir in. Finally add some black pepper and serve.


8.28.2011

Greek-style Qinoa Salad

Greek-style Qinoa Salad

IHCCIt's been a while since I made something with quinoa. So when I saw the recipe for this salad I put it on the must-make-soon list. Which turned out to be a good idea. The nutty flavour of the quinoa goes well with the salty feta and the crisp vegetables.
There will be lots of other soups, salads and sandwiches at IHCC this week.


Greek-style Qinoa Salad

Adapted from Jamie Magazine, Issue 21 August 2011

Ingredients:

1 cup quinoa
zest and juice of 1 lemon
olive oil
1 red onion, diced
2-3 tomatoes, chopped
1/2 cucumber, quartered, desseded, finely chopped
100 g feta cheese
1/2 tsp dried oregano
red wine vinegar

Method:

Cook the quinoa in about 1 1/2 to 2 cups of water until almost tender, about 10 minutes. Remove from heat and let stand with the lid on for another 5 minutes, then drain off any excess water and let cool. Transfer the quinoa to a bowl and add some salt and pepper, the zest and juice of the lemon and some olive oil. Add the vegetables, feta and oregano and fold under. Round off with a bit of red wine vinegar to taste.


8.21.2011

Redcurrant Cake

Redcurrant Cake

To continue with the topic of berries from the last post, here's a super-easy redcurrant cake.

Redcurrant Cake

Adapted from Schwedischer Johannisbeerkuchen by Rike from genial lecker

Ingredients:

For a 7-inch springform

125 g redcurrants, removed from the stalks
1 Tbsp butter
1 egg
2 Tbsp honey
75 g flour
1/2 tsp backing powder

Method:

Line the springform with parchment paper. Preheat the oven to 190°C. Melt the butter and let it cool down slightly. (I do this by placing a mug with the butter in the oven while it heats up.)
In a bowl, whisk the eggs and drizzle in the honey. Add the flour, backing powder and butter and fold under. Transfer the dough to the springform, distribute evenly in the springform and place the redcurrants onto the dough. Bake on the middle rack for about 30 minutes.

8.14.2011

Raspberry-Yoghurt Ice Cream

Raspberry-Yoghurt Ice Cream

IHCCSummer brings a wide selection of berries to the market, so it was an easy choice for dessert time at IHCC. The ice cream is very refreshing and tangy. If you make this for kids (the original recipe is part of an article about food to make for/with kids during the summer holiday), adding some sweetener of your choice might be a good idea.


Raspberry-Yoghurt Ice Cream

Adapted from Jamie Magazine, Issue 21 August 2011

Ingredients:

250 g ripe raspberries
4 Tbsp yoghurt

Method:

Whisk together the berries and the yoghurt. Transfer into popsicle molds. Freeze overnight.



8.08.2011

Tomatoes with Harissa and Bulgur

Tomatoes with Harissa and Bulgur

The original recipe is for a Tunisian Tomato and Pepper Stew, but since I couldn't get fresh bell peppers I had to make do without. The bulgur makes this a substantial meal and takes off some of the edge of the harissa's heat.


Tomatoes with Harissa and Bulgur

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 yellow onions, diced
1 garlic clove, sliced
olive oil
2 pounds tomatoes, peeled and coarsly chopped
1 generous cup bulgur
2 tsp harissa
salt
1 bunch flat-leaved parsley, chopped, divided

Method:

Heat the olive oil in a skillet and fry the onions on medium heat until translucent. Add the garlic and fry until fragrant. Add the tomatoes and cook until they loose their structure. Add some salt, the bulgur and maybe some water and cook until the bulgur is soft. Add the harissa and most of the parsley and stir in. Sprinkle with the rest of the parsley when serving.


7.22.2011

Tomatoes with Goat Cheese and Thyme

Tomatoes with Goat Cheese and Thyme

Tomato season is in full swing. So let's make the most of it. :)

Tomatoes with Goat Cheese and Thyme

Adapted from Tender Vol.I by Nigel Slater

Ingredients:

4 large tomatoes
olive oil
thyme, 4-5 sprigs if using fresh thyme or 2-3 tsp dried
2 small goat's cheese

Method:

Preheat the oven to 180°C. Cut off the top ends of the tomatoes and spoon out the seeds. Place the tomatoes in an oven-proof dish. Sprinkle with salt, pepper and the thyme leaves and drizzle some olive oil into each tomato. Bake for about 25 minutes until soft. Cut the cheese in half and into a shape which will fit into the tomatoes. Place the cheese inside the tomatoes, maybe add a little more olive oil and bake for about 10 minutes until the cheese has melted.

7.17.2011

Caponata

Caponata

IHCCOne month has passed and a new potluck at IHCC has arrived. This time, I went for an aubergine or eggplant stew from Sicily.


Caponata

Adapted from Jamie's Italy by Jamie Oliver

Ingredients:

olive oil
2 big aubergines, cut into thick slices
1 heaped tsp dried oregano
salt and black pepper
1 small red onion, diced
2 garlic cloves, thinly sliced
1 bunch flat-leaved parsley, sprigs and leaves minced separately
2-3 Tbsp vinegar
5 tomatoes, coarsly diced

Method:

Heat the olive oilin a skillet and add the the aubergines in an even layer. Add the salt and oregano and fry for about 5 minutes. When the aubergines have taken on a golden colour, add the onion, garlic and parsley sprigs and cook for some minutes more. Add the vinegar and let it cook off. Stir in the tomatoes and cook for about 15 minutes until the vegetables are tender.
Before serving, add some pepper to taste and stir in the parsley leaves.

7.11.2011

Pasta with Peas and Lime

Pasta with Peas and Lime

Peas made one more appearance in the Delta Kitchen this summer. The lime and the herbs were a good combination but all that cream made the sauce pretty heavy. Next time I would use half and half or maybe one third each of cream, milk and yoghurt.

Pasta with Peas and Lime

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

zest and juice of 3 limes
1 garlic clove, minced
450 ml cream
salt
cayenne pepper
150 g pecorino cheese
3 sprigs mint
3 sprigs basil
300 g pasta
450 g peas, shelled

Method:

Stir together the garlic, lime juice, half of the zests and cream. Bring to a boil, add salt and pepper to taste and simmer for 3 to 4 minutes. Remove the mint and basil leaves from the stalks and cut into thin slices. Cook the pasta according to manufacturers' instructions. Add the peas three minutes before the pasta is done. Drain the pasta and toss with the cream mixture and 2/3 of the sliced herbs. Adjust salt and pepper to taste, sprinkle pecorino on top and garnish with the remaining herbs and zest.

7.03.2011

Pasta cacio e pepe

Pasta cacio e pepe

This dish comes in handy when you return home from a vacation to a practically empty fridge and suddenly realize that the next day is a public holiday. (Don't ask why I know this. ;) ) But even when your pantry is well stocked it is definitely worth making.

Pasta cacio e pepe

Adapted from Spaghetti cacio e pepe by Anke Gröner

Ingredients:

250 g pasta
about 10 black pepper corns plus black pepper in a mill
olive oil
a generous half cup of grated pecorino or parmesan

Method:

Cook the pasta according to manufacturers' instruction.

While the pasta cooks, heat the oil in a skillet and add the pepper corns. Fry the pepper for a minute or two until fragrant. Remove the pepper from the skillet and grind up in a mortar.

When the pasta is done, remove it from the water using tongs and transfer to the skillet. Add the cheese, the ground pepper and one or two ladles of cooking water. Toss until well combined. Add some more pepper from the mill, if necessary and serve immediately.

6.29.2011

Cauliflower-Lentil Curry

Cauliflower-Lentil Curry

Sorry for the long delay since the last post, but life, work and holidays each took their turn to keep me away from blogging. To get back on track, here's a simple cauliflower curry.

Cauliflower-Lentil Curry

Adapted from Kochen fast ohne Geld by Hans Gerlach

Ingredients:

250 g red or yellow lentils
1 small head of cauliflower
1 leek
2 Tbsp oil
3-4 Tbsp curry paste
1-2 Tbsp rice vinegar
salt

Method:

Cook the lentils in about 1 liter water for about 15 minutes* until almost tender. Wash the cauliflower, cut away the leaves. Reserve the tender leaves. Cut the cauliflower into florets, cut any large florets into 1-cm slices. Cut the leek in half. Wash and cut into broad strands.

Heat some oil in a deep skillet or wok and fry the vegetables (including the leaves) for about 3 minutes on high heat, stirring occasionally. Add the curry paste, fry for 2 more minutes and add the vinegar. Add the lentils, salt and about 250 ml water and cook for about 5 minutes on medium heat without a lid until most of the liquid is reduced.

*Depending on the kind of lentils used, this may take less time.

6.12.2011

Braised Peas with Spring Onions and Romain Lettuce

Braised Peas with Spring Onions and Romain Lettuce

IHCCIt's potluck time again at IHCC. This time I tried a dish with my new favourite vegetables, fresh peas.
I don't know if it's got something to do with the freshness of the peas or the cooking temperature but this time the peas "wrinkled up". Which they didn't in the asparagus and pea ragout. Hmm, maybe I should check if McGee has something to say about this.


Braised Peas with Spring Onions and Romain Lettuce

Adapted from Cook with Jamie by Jamie Oliver

Ingredients:

butter
olive oil
1 heaped tsp flour
300 ml chicken or vegetable stock
400 g fresh, shelled peas
2 small hearts of romain lettuce, sliced
6 spring onions, finely sliced
salt and fresh pepper
juice of 1 lemon

Method:

In a heavy-bottomed pot, melt the butter on low heat and add some olive oil. Stir in the flour, slowly add the stock and raise the heat to medium. Add the peas, lettuce and spring onions and season with salt and pepper. Put the lid on and simmer for about 5 minutes until tender. Adjust with salt and pepper to taste and add the lemon juice.

6.03.2011

Pasta with Roast Tomato and Basil Sauce

Pasta with Roast Tomato and Basil Sauce

Let's take a break from asparagus recipes. Tomatoes (grown under glass) are starting to appear at the green market. This recipe by Nigel Slater combines them with basil and cream into a quick and easy sauce.

Sorry for the misplaced focal plane. That's the kind of thing which happens if you start to fiddle around with manual exposure because full automatic mode is no longer good enough. ;)

Pasta with Roast Tomato and Basil Sauce

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

1 pound cherry tomatoes
2 cloves garlic, thinly sliced
olive oil
250 g dried pasta
about 15 basil leaves
2 Tbsp cream
salt and pepper

Method:

Preheat the grill to about 200°C and set up the pasta water. Remove the stalks from the tomatoes and place them in a shallow oven-proof dish. Evenly distribute the sliced garlic between the tomatoes* and drizzle with some olive oil. Put the dish under the grill until the tomato skins start to blacken in some places. Start to cook the pasta as per instructions on the package. Transfer the tomatoes to a small saucepan and crush them with a fork. Add the cream and salt and pepper to taste. Remove from heat. Stir in the basil leaves about two minutes before you drain the pasta. Toss the pasta with the sauce and serve.

* The garlic should not sit on top of the tomatoes as it will burn.

5.29.2011

Asparagus and Pea Ragout

Asparagus and Pea Ragout

Only three weeks of asparagus season left to go. This is a simple dish of fresh vegetables and to me at least the star of the show are the fresh peas.


Asparagus and Pea Ragout

Adapted from The Art of Simple Food by Alice Waters

Ingredients:

3/4 pound green peas
3/4 pound green asparagus
3 Tbsp butter, divided
3 spring onions, trimmed and sliced
1/2 cup water
salt
1 Tbsp parsley, chopped

Method:

Shell the peas and snap off the ends of the asparagus. Slice the asparagus at an angle into inch-long pieces. Heat 2 Tbsp butter in a pan and add the spring onions. Cook for about 4 minutes. Add the water, salt.asparagus and peas and cook for about 5 minutes until tender. Add the rest of the butter and the parsley. Adjust the salt to taste.


5.23.2011

Asparagus-Lemon Risotto

Asparagus-Lemon Risotto

Let's move on with cooking asparagus. Somehow, this year I seem to be drawn to combinations of asparagus with rice as this risotto seems similar to the pilaf of almost three weeks ago.

Asparagus-Lemon Risotto

Adapted from The Art of Simple Food by Alice Waters

Ingredients:

1 pound asparagus
zest and juice of 1 lemon
2 Tbsp butter
1 onion, diced
1 1/2 cups risotto rice
5 cups vegetable stock
1/2 cup dry white wine

Method:

Peel the asparagus and cut into 1/4 inch-long pieces.

Melt the butter in a deep pot and fry the onion until translucent. Add the rice and stir well. Add the wine and let the alcohol cook off. Add about half of the stock, reduce the heat to low and cook, stirring frequently, until the rice has absorbed most of the liquid. After about 12 minutes add the asparagus and the rest of the stock and continue to cook until the rice is almost tender and all the liquid is absorbed by the rice. About 20 minutes total time. Adjust with salt and lemon to taste.

5.15.2011

Pasta with Sausage

Pasta with Sausage

IHCCPlenty-o-pasta is the current theme at IHCC. Don't be mislead by the unassuming name of the dish; it's great when you don't have the time for a slow-braised bolognese. (Come to think of it, I might try adding some fennel and chile the next time I make a bolognese.) Go easy on the chile to let the other flavours come out. One chile might be enough.


Pasta with Sausage

Adapted from Cook with Jamie by Jamie Oliver

Ingredients:

2 tsp fennel seeds
1 dried chiles
olive oil
600 g salsiccia or coarse Bratwurst
1 Tbsp dried oregano
1 glass white wine
juice and zest of 1 lemon
500 g pasta
salt and pepper
butter
1 handfull grated parmesan
1 small bunch flat-leaf parsley, minced

Method:

Grind the fennel and chile in a mortar into coarse flakes and set aside. Remove the casings from the sausages. In a skillet, heat a splash of olive oil, add the sausage meat and divide the meat into small portions with a wooden spatula. Let the meat take some colour, then divide it further until it resembles coarse ground meat. Add the fennel and chile and fry on medium heat for about 10 minutes more.

Add the oregano and the wine and let reduce by half. Add the lemon juice and zest and cook on low heat while you cook the pasta. Drain the pasta and keep some of the cooking water. Add the pasta to the pan and toss to coat the pasta with the sauce. Stir in a bit of butter, the parmesan and the parsley. Add some of the cooking water as needed. Sprinkle with parmesan and serve.

5.08.2011

Sweet Potato Cakes

Sweet Potato Cakes

As a little break before the next asparagus dish, here's something I made some time ago and forgot to post about it. Which was not the fault of the recipe, since it's a tasty preparation for sweet potatoes rounded off with some tangy yoghurt sauce.

Sweet Potato Cakes

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

1 kg peeled sweet potatoes, roughly diced
2 tsp soy sauce
100 g flour
1 tsp salt
1/2 tsp sugar
1 bunch spring onions, chopped
1/2 tsp red chili, finely chopped

butter for frying

50 g yoghurt
50 g sour cream
1 Tbsp lemon juice
1 Tbsp coriander, chopped *
salt and black pepper

* Omitted.

Method:

Boil the sweet potatoes until very tender. Drain and set aside to cool.

Mix together all the ingredients for the sauce until it reaches a smooth consistency.

Transfer the sweet potatoes to a bowl and mash with a fork. Add all the other ingredients and mix until a smooth dough is formed. Add more flour if the dough is too liquidy.

Melt the butter in a frying pan. Using a spoon, place blotches of the dough into the pan and press down until they are about 2 inches in diameter. Fry on medium heat until nicely browned, about 6 minutes. Serve with the yoghurt sauce.

5.04.2011

Asparagus Pilaf

Asparagus Pilaf

Since asparagus season is in full swing, how about using some of those spears in a rice pilaf? It's a bit like a dry risotto with some yoghurt sauce on top.

Asparagus Pilaf

Adapted from Tender Vol.I by Nigel Slater

Ingredients:

about 1 pound green asparagus
1 cup basmati rice
1 Tbsp butter
2 bay leaves
4 green cardamon pods, lightly crushed
2 cloves
1 tsp dried thyme
1 bunch of spring onions, sliced
1/2 bunch flat-leaved parsley, chopped

1 cup yoghurt
1 tsp dried mint

Method:

Peel the asparagus and cut into inch-long pieces. Cook the asparagus in salted water for about 4 minutes, drain, put into cold water. Melt the butter and fry the bay leaves, cardamon pods, cloves and thyme until fragrant. Add the rice and cover with less than an half-inch of water.
Add a dash of salt, bring to the boil and reduce the heat to let it simmer. After ten minutes fold in the asparagus, spring onions and parsley. Cook for another six minutes or so until the rice is tender. Meanwhile, whisk together the yoghurt and mint. Serve the pilaf with some of the yoghurt sauce.

5.01.2011

Macaroni Cheese

Macaroni Cheese

IHCCAs we will be outward-bound and heading into summer for pretty much the rest of our journey with Jamies' recipes, it seemed like a good idea to bring this version of mac'n'cheese to the potluck before the weather gets to hot to use the oven.


Macaroni Cheese

Adapted from Cook with Jamie by Jamie Oliver

Ingredients:

500 g macaroni
salt and black pepper
1 Tbsp butter
1 tsp dried marjoram
100 g parmesan,grated
100 g talegio
100 g sour cream (1 tub)
nutmeg
50 g parmesan, grated

Method:

Preheat the oven to 200°C. Boil the pasta in salted water until they are about 2 minutes underdone and drain, reserving some of the cooking water. Melt the butter in a pan and fry the marjoram until fragrant. Add the cheeses and the sour cream and stir on medium heat until the cheese has melted. Add some of the cooking water to adjust the consistency of the sauce, if necessary. Add the drained pasta and toss well. Add a generous amount of grated nutmeg and transfer the pasta to an oven-proof dish. Sprinkle with the remaining parmesan and bake for about 10 minutes until the cheese is nicely browned.

4.26.2011

Rhubarb Compote

Rhubarb Compote

Today just a simple rhubarb dessert. The compote is very fruity, as the sugar will balance the tartness of the rhubarb.

Rhubarb Compote

Adapted from Ich helf dir kochen by Hedwig Maria Stuber

Ingredients:

750 g rhubarb
250 ml water
125 ml white wine
100 g sugar *

* Used brown cane sugar.

Method:

Peel the rhubarb and cut into inch-long pieces. Bring the water and wine to a boil and dissolve the sugar. Add the rhubarb and let simmer on low heat for about 3-4 minutes. (The rhubarb will start to fall apart quickly, so don't walk away at this point.) Let cool and serve.

4.17.2011

Asparagus and Potato Tart

Asparagus and Potato Tart

IHCCApril showers will tease out the first new asparagus and for the first new asparagus recipe for this season (there will be more to come) I went for an asparagus and potato tart.


Asparagus and Potato Tart

Adapted from Jamie at Home by Jamie Oliver

Ingredients:

500 g potatoes, peeled and coarsly diced
salt and black pepper
500 g green asparagus
200 g pizza dough *
150 g cheese, grated **
3 eggs
200 g cream
nutmeg

* The original recipe uses filo dough. I guess puff pastry would also work.

** Any cheese you would use on a pizza like Chester or Edamer.

Method:

Preheat the oven to 190°C. Boil the potatoes in salted water for about 15 minutes. Drain and set aside. Blanch the asparagus in salted water for about 4 minutes, drain, put into cold water, drain again and set aside. Whisk together the eggs and cream, season generously with pepper and nutmeg. Mash the potatoes and mix in the diced cheese. Stir the egg/cream mixture into the potato/cheese mixture.

Line an oven-proof dish with parchment paper and the pizza dough so that both will overlap the rim. *** Distribute the potato mixture evenly in the dish. Distribute the asparagus over the potato mixture and press in. Bake for about 20 minutes, let cool for 10 minutes and serve.

*** I used a 9x9-inch Springform and as you can see the tart got quite tall. For an actual tart pan I would reduce all the ingredients by half.