2.25.2011

Cake of Celeriac and Parsnips

Cake of Celeriac and Parsnips

A super-easy dish of hardy root vegetables. The best part is the flavourful stock which remains in the bottom of the casserole after the baking.

Cake of Celeriac and Parsnips

Adapted from Tender Vol.I by Nigel Slater

Ingredients:

1 large onion
500 g parsnips
500 g celeriac
1 Tbsp olive oil
1 tsp dried thyme
100 ml vegetable stock

Method:

Preheat the oven to 190°C.
Peel and thinly slice the onion, parsnips and celeriac. Place all the vegetables in a bowl and toss with salt, black pepper and thyme. Brush a casserole dish with the olive oil, add the vegetables and pour the stock over the vegetables.* Cover with tinfoil and bake for about 75 minutes.

*If you use frozen, home-made stock, you can just nestle the frozen stock on top of the vegetables, place it in the oven and wait till the stock has melted before putting on the tinfoil.

2.20.2011

Lentil-Leek Salad with Feta

Lentil-Leek Salad with Feta

Here's another dish from a Swiss food magazine. It doesn't look very impressive, but due to the thyme it's really tasty. Also, I think it's kind of elegant to add the vinegar to the rest of the ingredients instead of directly to the lentils, as you would in a classic lentil stew, so that the acidity reaches the lentils sort of from the other side. Not sure if that last sentence makes much sense. :)

Lentil-Leek Salad with Feta

Adapted from Annemarie Wildeisen's Kochen 2/2011

Ingredients:

450 ml vegetable stock, divided
125 g red lentils
1 medium leek
2 Tbsp olive oil
2-3 Tbsp white wine vinegar
1/2 tsp dried thyme
100 g feta, diced
salt, black pepper

Method:

Bring 400 ml of vegetable stock to a simmer in a small pott. Add the lentils and cook until almost tender, about 8 minutes.

Meanwhile, trim and thinly slice the leek. Heat the olive oil in a skillet and fry the leek. Add the rest of vegetable stock, the vinegar and the thyme and cook for a further 2-3 minutes. Thoroughly drain the lentils and add them to the skillet. Stir in the diced feta, add salt and pepper to taste and serve.

2.13.2011

Sweet Potato with Butter and Salt

Sweet Potato with Butter and Salt

Well, the title says it all. Really.



Monochrome Monday at Simple Math BakerySince this is a simple and austere recipe, I was trying to achieve a matching presentation. Apart from croping the original image, I played around with the pre-set b/w conversion parameter sets of PSE 7, but I'm not sure if I like the result. Now as I type this, the picture looks a bit more aesthetic than when seen in full-screen mode. I guess there is literally more to b/w conversion than meets the eye. ;)

I'm submitting this picture to Monochrome Monday by Jeanne from simple math bakery.



Sweet Potato with Butter and Salt

Adapted from The Art of Simple Food by Alice Waters

Ingredients:

sweet potato
butter
coarse sea salt

Method:

Preheat the oven to 375°F. Place the sweet potato(es) on a baking tray lined with parchment paper. Bake until tender, about 1 hour. Split open the sweet potato. Top with thinly sliced butter and drizzle with salt.

2.06.2011

Brussels Sprouts with Lime Streusel

Brussels Sprouts with Lime Streusel

Since the Brussels sprouts from the okonomiyaki recipe received so many favourable commets, here's a quick and easy preparation, which pairs Brussels sprouts with the gentle tangyness of lime.

Brussels Sprouts with Lime Streusel

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

750 g Brussels sprouts
125 g butter
30 g bread crumbs
salt
pepper
juice and zest of 1 lime

Method:

Remove the stems and outer leavesof the Brussels sprouts and blanche in boiling salt water for about 8 minutes.
Meanwhile, melt the butter in a skillet until foamy, stir in the bread crumbs and roast for about 2 minutes until lightly browned. Add salt, pepper and juice and zest of the lime.Thoroughly drain the sprouts and immediately toss with the bread crumb mixture.

2.05.2011

Tofu with Lemongrass

Tofu with Lemongrass

This recipe is another good example that tofu doesn't have to taste bland. Next time I would marinate the tofu for a longer time, say 4 hours or even overnight in the fridge. Also one could stir a good splash of the marinade into the rice before serving, so as not to waste any flavour.

Tofu with Lemongrass

Adapted from Vietnam - Küche und Kultur by Susanna Bingemer and Hans Gerlach

Ingredients:

600 g (firm or medium-firm) tofu
3 stalks lemongrass
1-3 chiles
1/2 tsp dried chile flakes
1 tsp cummin
1 Tbsp sugar
dash of salt
2 Tbsp soy sauce
about 4 Tbsp water
2 onions
2 garlic cloves
4 spring onions
5 Tbsp oil, divided

Serves 4.

Method:

Slice the tofu and cut slices into triangels. Drain on kitchen paper.

For the marinade:
Peel,quarter and finely slice the lemongrass. Finely slice the chile or cut in half, remove the seeds and mince.
Mix together lemongrass, chiles, chile flakes, cummin, sugar, salt and soy sauce. Place the tofu in a shallow container, pour the marinade over the tofu and add enough water to cover the tofu. Marinade for 30 minutes.

Peel onions and garlic. Cut the onion into 1-cm slices, finely slice the garlic. Cut the spring onions into 1-inch slices.
Heat 2 Tbsp of the oilin a pan, fry the onion, garlic and spring onion on medium heat for about 4 minutes and remove from the pan. Wipe the pan with kitchen paper,add the remaining 3 Tbsp of oil. Fry the tofu on medium heat on both sides until golden brown. Return the onion mixture to the pan and fry for one more minute. Serve on rice.