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.