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.