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.