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.