12.31.2012

Taleggio and Parsley Cakes

Taleggio and Parsley Cakes

A tasty way to use up leftover risotto.
 
One of my New Year's resolutions for 2012 has been to read and cook through the kitchen diaries by Nigel Slater. And as long-term projects go this one went fairly well. ;)





(If you are in desperate need of a New Year's resolution for 2013, the kitchen diaries II just came out this fall.)

Taleggio and Parsley Cakes

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

400 g cold, leftover risotto
small bunch of parsley, roughly chopped
black pepper
125 g taleggio, cut into 1/2-inch chunks
neutral oil

Method:

Stir the parsley and some black pepper into the cold risotto. Using wet hands, form little patties from the risotto, place a chunk of taleggio in the center and wrap the patty into a sphere.
Heat the oil in a non-stick skillet and fry on medium-low heat until golden brown, maybe 8-10 minutes per side.


12.16.2012

Leeks with Rice

Leeks with Rice


IHeartCookingClubsMadhurJaffrey
The lemon juice brings a ray of summer sunshine to this winter staple dish.



Leeks with Rice

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

2 pounds leeks, white parts only
1/2 cup Arborio rice
2 Tbsp olive oil
salt and pepper to taste
juice of 1 lemon

Method:

Cut the leeks in half, wash thorougly and cut into 1/2-inch slices. In a pot, combine the leeks and 3 cups of water. Bring to the boil and simmer on medium heat for about 15 minutes. Add the rice, oil and another 1/2-cup of water. Stirring occasionally, simmer for another 15 minutes until the rice is tender. Add salt and pepper to taste and stir in the lemon juice just before serving.

12.09.2012

Pasta with Braised Lentils

Pasta with Braised Lentils

A rustic pasta dish for the cold months of the year.


Pasta with Braised Lentils

Source: Pasta für jeden Tag by Eric Treuillé & Anna del Conte

Ingredients:

4 Tbsp olive oil
300 g brown lentils
1 onion diced
3 sage leaves
500 g pasta
400 g tomatoes, coarsely diced
2 cloves garlic, minced
1/2 bunch parsley, minced
freshly grated parmesan for serving

Method:

Heat the half the olive oil in a stock pot. Fry the onion until translucent. Add the lentils, sage and 3 liters of water. Bring to a boil and simmer for about 20 minutes. Add the pasta and continue to simmer until al dente.

In a skillet, heat the remaining olive oil. Fry the tomatoes, garlic and parsley until the tomatoes are very tender. Transfer the pasta and lentils with a slotted spoon into the tomato sauce and toss. Serve with the parmesan.

12.02.2012

Red Onion Soup

Red Onion Soup

A variation of the classic French onion soup.


Red Onion Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

2 Tbsp butter
3 pounds red onions, quartered and sliced crosswise
salt and pepper
1/8 tsp dried thyme
2 bay leaves
1 Tbsp tomato paste
1 cup red wine
1 cup diced tomatoes

Method:

Melt the butter in a soup pot. Add the onions and 1 tsp salt and cook, stirring frequently, until the onions are very tender, about 20 minutes. Add the thyme, bay leaves and red wine and let the alcohol cook off. Add the tomatoes, bring to a boil and simmer for about 20 minutes. Remove the bay leaves and serve.


11.25.2012

Beet and Mushroom Curry

Beet and Mushroom Curry

IHeartCookingClubsMadhurJaffrey
The earthy flavours of beets and mushrooms are a great combination.



Beet and Mushroom Curry

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

3 Tbsp neutral oil
1/2 tsp whole cumin seeds
1/2 tsp yellow or brown mustard seeds
200 g mushrooms, halved lengthwise
500 g beets, peeled and cut into 3/4-inch dice
2 tsp ginger, peeled and grated
2 garlic cloves, minced
1 green pickled chile, minced
1 cup diced tomatoes
1 tsp salt or to taste

Method:

Heat the oil in a wide skillet and add the cumin and mustard seeds. Fry for a few seconds and add the mushrooms. Fry for a minute or two and add the beets. Fry for a minute or two and add the ginger, garlic and chile. Fry for a minute or two and add the tomatoes, 1 cup of water and the salt. Bring to a boil and simmer for about 40 minutes or until the beets are tender. Serve on rice.

11.18.2012

Curried Lentil Soup

Curried Lentil Soup

IHeartCookingClubsMadhurJaffrey
An unassuming soup to warm you on a cold day.

Curried Lentil Soup

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 tsp grated ginger
2-3 tsp hot curry powder
1 potato, diced
1 carrot, sliced
1 cup red or yellow lentils
4 cups vegetable stock or water
1 1/2 tsp salt
black pepper

Method:

Heat the olive oil in a soup pot. Add the onion, garlic and ginger and fry for 2-3 minutes. Add the curry powder and fry for another 10 seconds. Add the potato, carrot and lentils and stir briefly. Add the stock or water, bring to a boil and simmer for about 20-30 minutes until the lentils are tender. Add salt and pepper to taste. Purée part of the soup with an immersion blender and serve.


11.11.2012

Red Lentil and Colourful Vegetable Soup

Red Lentil and Colourful Vegetable Soup


Kinda like Indian Summer in your soup bowl. ;)

Red Lentil and Colourful Vegetable Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

2 Tbsp butter or oil
1 onion, diced
4 carrots, cut into rounds
salt and pepper
1 tsp ground turmeric
1/2 tsp ground cummin
1 cup diced, canned tomatoes
1 cup red lentils
4 scallions, sliced

Method:

Melt the butter in a soup pot. Add the onion and fry on medium heat until translucent. Add the carrots, 1 1/2 tsp salt, tirmeric and cummin and cook for 5 minutes. Add the tomato, lentils and 5 1/2 cups water. Bring to a boil and simmer for about 20 minutes until the lentils are tender. Add salt and pepper to taste.

11.04.2012

Potato Gratin

Potato Gratin

A simple classic which speaks for itself. :)

Potato Gratin

Adapted from Aromen & Gewürze by Hans Gerlach

Ingredients:

300 ml milk
200 ml cream
salt, pepper, nutmeg
1 clove garlic, minced
800 g potatoes, peeled and thinly sliced
1 leek, cut in half and thinly sliced
butter

Method:

Preheat the oven to 200°C. Mix the milk and cream and add salt, pepper, nutmeg and garlic generously. The cream should taste slightly oversalted. Layer the potato and leek into a buttered gratin dish. Add the cream and some specks of butter on top. Bake for about 45 minutes until the potatoes are tender. Cover with tinfoil if the top becomes too dark.

10.28.2012

Pumpkin-Barley Risotto

Pumpkin-Barley Risotto

You know it's fall, when there's pumpkin in your risotto.


Pumpkin-Barley Risotto


Adapted from Die frische Küche by Andrea Karrer

Ingredients:

800 g pumpkin, peeled, de-seeded, coarsely diced
2 onions, diced
1 clove garlic, minced
2 Tbsp butter
1/2 l stock
300 g pearl barley
1/4 l white wine
100 g freshly grated parmesan, plus more for serving
1 tsp salt
pepper

Method:

In a pot, melt the butter and fry the onions until translucent. Add the garlic and fry until fragrant. Stir in the barley. Add the wine and let the alcohol cook off. Add the stock and simmer for about 10 minutes. Add the pumpkin and simmer until tender, about 20 minutes, adding more stock or water if necessary. Fold in the parmesan. Add pepper to taste. Serve with a sprinkle of parmesan.

10.21.2012

Chocolate Beetroot Cake

Chocolate Beetroot Cake

Since it's the fourth birthday of this humble blog a cake is in order.  :)
This cake is very moist and chocolate-y and it's hard to tell by taste that it contains beetroot.


Chocolate Beetroot Cake

Adapted from Tender Vol. I by Nigel Slater

Ingredients:

250 g beetroot
200 g dark chocolate
4 Tbsp hot coffee
200 g butter
135 g flour
heaped tsp baking powder
3 Tbsp cocoa powder
5 eggs
190 g caster sugar

Method:

Preheat the oven to 180°C. Line a 20-cm spring form with parchment paper. Cook the beetroot in unsalted water until tender, about 30-40 minutes. Drain and let cool. Then peel the beetroot and blitz into a coarse purée. Whisk together the flour, baking powder and cocoa. Melt the chocolate over a water bath. Add the coffee and the butter in small portions. Remove from the water bath. Separate the eggs and beat the whites until stiff and fold in the sugar. Stir the yolks into the slightly cooled chocolate mixture, then fold in the beetroot. Fold in the egg whites and lastly fold in the flour mix. Transfer the dough into the spring form and bake for about forty minutes. The center of the cake should still be wobly.

10.14.2012

Roasted Fall Tomato Soup

Roasted Fall Tomato Soup

This soup is perfect for using the last of the last tomatoes of this summer.

Roasted Fall Tomato Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

3 Tbsp sunflower oil
1 onion, sliced
3 pounds tomatoes, halved
salt and pepper
1 Tbsp agave syrup
2 cloves garlic, slivered
1/2 cup quinoa
1-2 tsp curry powder
yoghurt

Method:

Preheat the oven to 180°C. Brush a baking sheet with sunflower oil, scatter the onion over the dish. Push the garlic slivers into the tomatoes. Place the tomatoes on top of the onions, cut side up. Sprinkle with salt and pepper and the agave syrup. Drizzle with the remaining oil and bake for 1 hour.

Stir the quinoa into 1 cup of water. Add a dash of salt and bring to the boil. Simmer for about 15 minutes until the quinoa is tender and set aside.

Transfer the baked tomatoes and their juices into a soup pot. Purée with an immersion blender until smooth, adding a little water if needed. Bring the soup back to a simmer. Add the curry powder and more salt and syrup to taste. Stir in the quinoa and serve with a dollop of yoghurt.



10.07.2012

Provencal Vegetable Stew

Provencal Vegetable Stew

As much vegetables as you could want all in one soup.

Provencal Vegetable Stew

Adapted from Suppenglück by Sonja Riker

Serves 4

Ingredients:

1 onion, diced
2 Tbsp olive oil
1 yellow pepper, diced
2 zucchini, diced
1 eggplant, diced
4 tomatoes, peeled and chopped
1 l stock
1/4 l red wine
salt and pepper
sour cream

Method:

In a stock pot,heat the olive oil and fry the onion and eggplant on medium heat for about 5 minutes. Add the zucchini and cook for another 5 minutes. Add the tomatoes and cook for another 5 minutes. Add the red wine, let the alcohol cook off and add the stock. Let simmer for another 10 minutes. Add salt and pepper to taste and serve with a dollop of sour cream.

9.30.2012

Tomato-Colored Rice

Tomato-Colored Rice

IHCC
To finish the hat-trick of tomato-related posts, a simple dish from Mexico.




Tomato-Colored Rice

Adapted from Authentic Mexican by Rick Bayless

Ingredients:

1 1/2 Tbsp vegetable oil
1 cup rice
1 onion, diced
1 clove garlic, minced
2-3 tomatoes, peeled and chopped
1 1/2 cups stock or water


Method:

In a pot, heat the oil and fry the onion and rice until lightly browned. Add the garlic and fry until fragrant. Add the tomatoes and stock, let come to the boil and simmer for 15 minutes. Turn off the heat and let stand for another 10 minutes.

9.23.2012

Stuffed Tomatoes

Stuffed Tomatoes

A classic spiced up with a little heat from the harissa.

Stuffed Tomatoes

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

6 medium tomatoes
1/2 cup yoghurt
1 Tbsp harissa
2 shallots, minced
1/2 cup couscous

Method:

Preheat the oven to 180°C. Butter a baking dish and set aside.
Remove the top of each tomato and scrape out the flesh and seeds, reserving both. Place the tomatoes into the baking dish. For the filling, combine 2/3 cup tomato chunks, yoghurt, harissa, shallots and 1/4 tsp salt.
Add more salt and/or harissa to taste. Fold in the couscous and divide the filling evenly among the tomatoes.
Bake for 50 to 60 minutes.

9.16.2012

Tomato Curry

Tomato Curry

A tasty curry with some end-of-summer tomatoes.

Tomato Curry

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

2 onions, diced
3 Tbsp neutral oil
2 garlic cloves, minced
1 dried chile, crushed
1 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
thumb-sized piece of ginger, grated
800 g tomatoes, quartered
100 g yoghurt

Method:

In a pot, heat the oil and fry the onions until translucent. Add the garlic and fry until fragrant. Add the spices and stir once or twice until fragrant. Add the tomatoes and simmer for about 20 minutes. Stir in the yoghurt and let warm through but not come to the boil. Add salt and pepper to taste. Serve on rice.

9.09.2012

Ginger Soup with Soba

Ginger Soup with Soba

The spicy soup goes well with the earthy taste of the soba noodles.

Ginger Soup with Soba

Adapted from Suppenglück by Sonja Riker

Serves 4

Ingredients:

30 g ginger, peeled and finely diced
1 Tbsp neutral oil
1 1/4 l vegetable stock
200 g soba noodles
200 g mushrooms, brushed clean and sliced
1 bunch scallions, sliced
salt and pepper to taste

Method:

In a stock pot, heat the oil and fry the ginger until fragrant. Add the mushrooms and scallions and fry for a couple of minutes. Add the stock and bring to a simmer. Add salt and pepper to taste. Add the soba and cook on low heat until tender.

9.02.2012

Pasta with Zucchini

Pasta with Zucchini

An easy dish for the last batch of zucchinis.

Pasta with Zucchini

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

4 Tbsp olive oil
2 cloves garlic, sliced
2 red onions, diced
600 g zucchini, cut in half and sliced
500 g pasta
freshly grated parmesan

Method:

Set up a pot of salted water for the pasta.
In a skillet, heat the olive oil and fry the onions until translucent. Add the garlic and fry until fragrant. Add the zucchini, salt and pepper and fry for about 5 minutes. Add the pasta to the boiling water and cook until al dente. Drain and reserve 1 cup of the cooking water. Return the pasta to the pot, add the cooking water and the zucchini and toss. Serve with parmesan.

8.26.2012

Barley Soup with Ras-el-Hanout

Barley Soup with Ras-el-Hanout

A spicy soup for early fall.

Barley Soup with Ras-el-Hanout

Adapted from Suppenglück by Sonja Riker

Serves 4

Ingredients:

3 Tbsp olive oil
180 g pearl barley
2 Tbsp tomato paste
250 g carrots, diced
2 small onions, diced
1/2 tsp Ras-el-Hanout
1 1/2 l vegetable stock

Method:

In  a stock pot, heat the olive oil and fry the onions and carrots on low heat for a couple of minutes. Add the tomato paste, Ras-el-Hanout and the barley. Add the stock and simmer on low heat until the barley is tender, about 15-20 minutes. Add salt and pepper to taste.

8.19.2012

Pasta with Sweet Potato

Pasta with Sweet Potato

The subtle spice goes well with the sweet potatoes.

Pasta with Sweet Potato
Adapted from Aromen & Gewürze by Hans Gerlach

Ingredients:

500 g sweet potatoes, peeled and coarsely diced
500 g tomatoes, stems removed and coarsely diced
3 Tbsp olive oil
6 pods long pepper
salt
250 ml vegetable stock
juice and zest of 1 lemon
500 g pasta

Method:

In a stock pot, heat the olive oil, add the long pepper and fry for about 3 minutes. Add the tomatoes, sweet potatoes and a dash of salt. Fry for about 5 minutes with a lid on. Add the stock and simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are tender. Cook the pasta until al dente. Drain and toss with the sauce. Stir in the lemon zest and juice and serve. (Put any pieces of the long pepper in your dish aside. It's not good for eating.)

8.12.2012

Farro with Mushrooms

Farro with Mushrooms

A first taste of autumn.

Farro with Mushrooms

Adapted from Farro and Porcini Mushrooms by Marc from no recipes

Ingredients:

1 cup farro
400 g mushrooms
3 shallots, diced
4 Tbsp olive oil
1/2 tsp dried thyme
2 cups vegetable stock
salt and pepper

Method:

Gently clean the mushrooms with a pastry brush. Cut off the lower end of the stem if it's too gritty (and freeze for making stock if you like). Cut the mushrooms lengthwise and cut into slices. In a pot, heat 2 Tbsp of the olive oil, add the shallots and fry until translucent. Add half the mushrooms and the thyme and fry until the mushrooms are browned. Add the farro, stock and salt and pepper to taste and simmer on low heat until the farro is tender, about 30 minutes. After 20 minutes, heat the remaining olive oil in a skillet, add the mushrooms and fry until well browned. Serve the farro with the browned mushrooms on top.

8.05.2012

Tomato Soup

Tomato Soup

A soup with few ingredients and lots of flavour.

Tomato Soup

Adapted from A Girl and Her Pig by April Bloomfield

Ingredients:

about 3 pounds tomatoes
3 Tbsp olive oil
3 garlic cloves, sliced
some basil leaves (optional)
flaky sea salt

Method:

Cut the tomatoes in half and remove the stems. Remove the cores of the tomatoes and push them through a strainer, reserving all the liquid. In a large pot, heat the olive oil and fry the garlic until lightly golden. Add the tomatoes, the strained liquid and 1/4 cup of water. Add 1 Tbsp salt and some of the basil leaves, if using.
Simmer on low heat for about 20 minutes, until lightly thickened. Add the remaining basil and salt to taste. Purée with an immersion blender. Sprinkle with black pepper and serve.

7.29.2012

Stir-fried Peas with Chile and Sichuan Pepper

Stir-fried Peas with Chile and Sichuan Pepper

A spicy snack or side dish.

Stir-fried Peas with Chile and Sichuan Pepper

Adapted from Every Grain of Rice by Fuchsia Dunlop

Ingredients:

3 dried chiles
250 g peas, removed from the pod
2 Tbsp cooking oil
1/2 tsp whole Sichuan pepper
salt

Method:

Break open the chiles and remove the seeds. Blanch the peas in boiling salt water for 1 minute, drain, rinse with cold water and set aside. Heat a wok or skillet over high heat. Add the oil, chiles and Sichuan pepper and fry briefly until fragrant and the chiles start to darken. Add the peas and stir-fry until hot and fragrant. Add salt to taste and serve hot or cold.

7.22.2012

Millet with Cumin, Browned Onions and Green Beans

Millet with Cumin, Browned Onions and Green Beans

On we go cooking with millet. After the stir-fry here comes a little stew.

Millet with Cumin, Browned Onions and Green Beans

Adapted from World Vegetarian by Madhur Jaffrey

Ingredients:

3 Tbsp canola oil
1 cup millet
1/2 tsp whole cumin seeds
1 small onion, cut into half rings
20 green beans, cut into 1/4-inch segments
1 tomato, skinned, de-seeded and finely diced
1 tsp salt
1/4 tsp cayenne
1 Tbsp lemon juice

Method:

In a small pot, heat 1 Tbsp canola oil, add the millet and fry for about 3 minutes until slightly golden. Add 2 cups of water, bring to the boil, remove from the heat and set aside for 1 hour. Heat the remaining oil in a heavy pan, add the cumin seeds and fry for 10 seconds. Add the onion and fry until browned. Add the green beans and fry for about three minutes. Add the tomato, salt, cayenne, lemon juice and the millet including the soaking liquid. Stir well, bring to the boil and simmer on low heat for 40 minutes. Remove from the heat and set aside for another 15 minutes before serving.

7.15.2012

Strawberry Risotto

Strawberry Risotto

A recipe I had bookmarked when IHCC was cooking with Tessa Kiros. It doesn't taste as weird as it sounds. ;) Give it a try while strawberry season lasts.

Strawberry Risotto

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

1.5 l vegetable stock or water
60 g butter
1 shallot, finely diced
250 g strawberries, cut in half
500 g risotto rice
salt and pepper
50 g freshly grated parmesan

Method:

Bring the stock or water to a simmer. Melt the butter and fry the shallot on medium heat until translucent. Add half the strawberries and fry for a couple of minutes. Stir in the rice, add some salt and pepper. Add the stock in small batches, stirring often until the risotto rice is tender, about 20 minutes. Stir in the parmesan and the remaining strawberries. Add salt and pepper to taste and serve.

7.08.2012

Potato-Yoghurt Soup

Potato-Yoghurt Soup

A hearty soup which I forgot to post during the colder months. ;)

Potato-Yoghurt Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

900 g waxy potatoes, peeled and coarsely diced
1 leek, trimmed and coarsely sliced
2 Tbsp butter
3/4 l vegetable stock
juice and zest of 1/2 lemon
2 bay leaves
1/2 l buttermilk (I used yoghurt thinned out with a little water.)
salt and pepper
parsley for garnish

Method:

In a stock pot, melt the butter and fry the leek and potatoes for a couple of minutes. Add the stock and bay leaves and simmer until the potatoes are tender. Add the lemon juice and zest and salt and pepper to taste.
Remove two laddles of the soup and blend with the butter milk (in a blender or in a tall vessel with an immersion blender) until slightly foamy. Return the buttermilk to the soup and fold in.

7.04.2012

Pasta with Lemon and Basil

Pasta with Lemon and Basil

A pasta dish for summer that will not heat up your kitchen (much).

Pasta with Lemon and Basil

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

250 g pasta
juice and zest from 1 lemon
olive oil
parmesan, freshly grated
basil leaves, torn into large chunks

Method:

Cook the pasta until al dente. Meanwhile, put the other ingredients into a large bowl and stir together. Drain the pasta, add the pasta to the bowl, toss and serve.


7.01.2012

Chickpeas with Harissa

Chickpeas with Harissa

Summer weeknight cooking with fresh produce and some pantry staples.

Chickpeas with Harissa

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

6 tomatoes, coarsely diced
1 aubergine, coarsely diced
olive oil
salt and pepper
red wine vinegar
1 tsp cumin seeds
1 cup chickpeas, soaked overnight
1 tsp harissa
basil leaves (optional)

Method:

Boil the chickpeas on medium-low heat until tender, about 20-30 minutes. Drain and set aside.
Heat some olive oil in a pan, add the tomatoes and aubergine and fry until the tomatoes are turning into a paste. Add salt, pepper, a dash of vinegar, cumin seeds, chickpeas and harissa. Fold in the basil leaves if using and serve.

6.24.2012

Asparagus Soup

Asparagus Soup

Let's have a little soup from the last asparagus of this season.

Asparagus Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 pound asparagus, ends snapped off and set aside, stalks cut into 1-inch pieces
2 bunches scallions, greens set aside, whites cut into 1/2-inch pieces
1 bunch flat-leaf parsley, chopped, parsley sprigs set aside
1 bay leaf
salt and pepper
2 Tbsp butter
1 small potato, peeled and diced
lemon juice

Method:

Put the asparagus ends, scallion greens, parsley sprigs and bay leaf in a pot. Add 5 cups of water and 1/2 tsp salt. Bring to the boil and simmer for 30 minutes. remove from the heat and set aside. In a soup pot, melt the butter and add the asparagus, scallion whites, 1 tsp salt and potato. Cook on medium heat for several minutes until the butter starts to brown. Pour the stock through a strainer into the soup pot, bring to the boil and simmer for about 8 minutes. Carefully purée with an immersion blender, add lemon juice, salt and pepper to taste. Sprinkle with parsley and serve.

6.17.2012

Pea and Rocket Frittata

Pea and Rocket Frittata

Two seasonal greens + eggs = win

Pea and Rocket Frittata

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

750 g peas in the pod, shucked
1 onion, diced
2 cloves garlic, minced
1 bunch rocket, coarsely sliced
4 Tbsp olive oil
6 eggs
salt and black pepper

Method:

In a skillet, heat 2 Tbsp olive oil, add the onions and peas and fry on medium heat for about 5 minutes. Add the garlic and fry until fragrant, remove from heat and set aside. Whisk the eggs until well mixed, but not foamy. Fold in the pea-onion mixture. Heat the remaining oil in a skillet, add the egg mixture and fry on low-medium heat for about 15 minutes. Use a plate to turn the frittata upside-down and fry for another 5 minutes.

6.13.2012

Stir-fried Asparagus and Radishes

Stir-fried Asparagus and Radishes

Less than 10 days left until the end of asparagus season. If you want to try this dish, you will need to hurry. ;)

Stir-fried Asparagus and Radishes

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

500 g green asparagus, trimmed and cut into 1/2-inch segments
1 bunch radishes, trimmed and cut into quarters
1 onion, diced
2 cloves garlic, minced
1-2 chiles, thinly sliced
2 Tbsp oil
1 Tbsp lemon juice
salt
1 bunch chives, thinly sliced *

* Optional.

Method:

Heat the oil in a wok, add the asparagus and fry on medium heat for about 2 minutes. Add the radishes, onion and chile and fry for another 3-4 minutes until the vegetables are barely tender (al dente). Add the garlic and lemon juice. Add salt to taste. Sprinkle with chives and serve.



6.10.2012

Pea and Barley Risotto

Pea and Barley Risotto

The sweetness of the peas and the earthyness of the barley make for a nice combination.

Pea and Barley Risotto

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

150 g pearl barley
350 g fresh peas, shelled
salt and pepper
nutmeg
2 shallots, diced
2 Tbsp butter
100 ml white wine
200 ml vegetable stock
2-3 Tbsp parmesan, grated

Method:

Blanch the peas in salt water for about 5 minutes. Drain and rinse with cold water. Purée 2/3 of the peas with an immersion blender and set aside.

Melt the butter in a pan and fry the shallots until translucent. Add the barley and stir. Add the wine and reduce by half. Add the stock in small batches, stirring frequently and simmer until the barley is tender, about 20 minutes. Fold in the puréed and whole peas and the parmesan and serve.


6.03.2012

Asparagus Rice

Asparagus Rice

Yet another way to prepare asparagus. (And a good one, too. :) )

Asparagus Rice

Adapted from Japanese Cooking by Shizuo Tsuji

Ingredients:

1 pound green asparagus, trimmed
salt
1 cup rice (uncooked)

1.5 cups water (or dashi)
2 Tbsp soy sauce
1 Tbsp sake
1 tsp salt

2 Tbsp fresh ginger, cut into fine needles

Method:

Cut the asparagus into 1-inch pieces and cut in half length-wise. Salt lightly and set aside for 20 minutes.

Put the rice in a small pot. Mix together water, soy sauce, sake and salt and pour over the rice. Stir in the ginger needles. Cover, bring to the boil and cook for about 10 minutes. Place the asparagus pieces on top of the rice and cook with a lid on until all of the liquid is absorbed. Remove from heat and set aside for 10 to 15 minutes. Fold the asparagus pieces into the rice and serve.


5.28.2012

Lentil and Sweet Potato Soup

Lentil and Sweet Potato Soup

Currently the Cook the Books club is taking a tour through the culinary history of the US by reading The United States of Arugula by David Kamp. I wanted to reflect the current trend among top-level chefs of going back to homey food and went for a variation of the classic lentil soup. 

Lentil and Sweet Potato Soup

Adapted from Ad hoc at home by Thomas Keller

Ingredients:

8 ounces smoked bacon, cut into 1/2-inch strips
3 Tbsp canola oil
3 carrots, thinly sliced
1 leek, sliced
1 onion, diced
1 tsp yellow curry powder, or to taste
2 medium sweet potatoes, cut into 1/2-inch dice
2 cups lentils
8 cups vegetable stock
1-2 Tbsp vinegar
salt and pepper

Method:

In a soup pot, heat the oil and fry the bacon on medium heat for 5 minutes. Add the carrots, leek, onion and curry powder and fry for a couple minutes more. Add the lentils and stock and simmer for 20 minutes. Add the sweet potatoes and simmer for 15-20 minutes until the lentils are tender. Add the vinegar and salt and pepper to taste.

5.20.2012

Bell Pepper & Rhubarb Soup

Bell Pepper & Rhubarb Soup

You even can use rhubarb in soup, who knew. ;)

Bell Pepper & Rhubarb Soup

Adapted from Suppenglück (soup bliss) by Sonja Riker

Ingredients:

3 Tbsp neutral oil
35 g ginger, peeled and minced
4 red bell peppers, deseeded and coarsely diced
200 g rhubarb, peeled and coarsely diced
200 g potatoes, peeled and coarsely diced
1.25 l vegetable stock
salt and black pepper

Method:

In a stock pot, heat the oil, add ginger, peppers and potatoes and fry on medium heat for a couple of minutes. Add the rhubarb and stock, let come to the boil and simmer until all vegetables are tender, maybe 15 minutes. Purée with an immersion blender, add salt and pepper to taste and serve.


5.16.2012

Farro Soup (II), no (III)

Farro Soup (II) (III)

Cooking my way through 1 kg of farro takes longer than I thought. So long in fact that I this soup had slipped my mind. Anyway, both of these (and the soup No.I) are all good and filling.

Farro Soup (III)

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 Tbsp olive oil
2 onions, diced
1 cup sweet potato, diced
1 Tbsp curry powder
1/2 cup farro
1 cup lentils
6-7 cups water or stock
1 cup yoghurt
zest and juice of 1 lemon

Method:

In a soup pot, heat the oil and fry the onions and sweet potato until translucent. Add the curry powder and a pinch of salt and toss to coat. Add the farro, lentils and water. Bring to the boil and simmer on low heat for about 45 minutes. Meanwhile, whisk together the yoghurt and lemon juice. Use the zest for garnish.

5.13.2012

Stir-fried Millet

Stir-fried Millet

I haven't cooked with millet before and went for a variation of a classic stir-fry as a starting point. As expected, the classic didn't fail ;) with the nutty millet (somewhere between rice and quinoa) and the crunch from the vegetables.

Stir-fried Millet

Adapted from Super Natural Cooking by Heidi Swanson

Ingredients:

1 cup millet
1.5-2 cups water
2 tsp salt
1 carrot
2 Tbsp butter
1 Tbsp neutral oil
200 g tofu, cut into 1/2-inch dice
walnut-sized piece of ginger, grated
1 bunch scallions, sliced
shoyu sauce
toasted sesame oil

Method:

In a small pot, add the millet and water. Bring to the boil and simmer for about 20 minutes until the millet is tender. Drain any excess water and set aside. 
Cut the carrot into thin slices with a peeler, then cut the slices into thin matchsticks. 
In a skillet, heat the oil and add the tofu. Fry on medium heat, without much stirring, until the tofu is slightly browned. Remove from the pan and set aside.
Heat the butter in the skillet, add the ginger and fry until fragrant. Add the scallions and carrot and fry for 2-3 minutes. Add the millet and tofu and fry for another 2 minutes. Add shoyu and sesame oil to taste and serve.


5.09.2012

Leek and Potato Soup

Leek and Potato Soup

A simple soup for the cooler days of spring.

Leek and Potato Soup

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 leeks, white parts only, thinly sliced
1 pound potatoes, diced
2 Tbsp butter
salt and black pepper
1 bunch chives, thinly sliced

Method:

In a soup pot, melt the butter and fry the leeks and potatoes on medium heat for a couple of minutes. Add 7 cups of water and a dash of salt. Bring to the boil and let simmer until the potatoes are very tender, about 35 minutes. Break some potatoes against the side of the pot and add salt and pepper to taste. Sprinkle the soup with chives and serve.

5.06.2012

Shakshuka

Shakshuka

This has become one of my weeknight staples.

Shakshuka

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

1/2 tsp cumin seeds
3 Tbsp olive oil
2 onions, sliced
2 red bell peppers, cut into 1/2-inch slices
1 tsp thyme leaves, chopped
2 Tbsp parsley, chopped
4 tomatoes, coarsely chopped
1/2 - 1 cup water
cayenne pepper
salt and black pepper
3 eggs

Method:

In a dry pan, roast the cumin seeds until fragrant. Add the oil and onions and fry on medium-low heat until translucent. Add the peppers, thyme and parsley and cook for about 5 minutes. Add the tomatoes, water, cayenne and salt and pepper to taste and simmer on low heat until thickened, about 15 minutes.
Carefully break the eggs on top of the sauce, put a lid on and cook on lowest heat until the whites are set and the yolks are still runny, about 10-12 minutes. Serve on rice.

5.02.2012

Pasta with Asparagus and Rhubarb

Pasta with Asparagus and Rhubarb

The rhubarb adds a fruity tartness to the nutty asparagus.

Pasta with Asparagus and Rhubarb
Adapted from Die frische Küche by Andrea Karrer

Ingredients:

500 g green asparagus
150 g rocket
350 g rhubarb
2 Tbsp butter
3 Tbsp sugar
200 ml vegetable stock or water
1 tsp green pepper corns (used black pepper)
salt and pepper
300 g pasta
1/3 cup of pasta cooking water

Method:

Snap off the lower ends of the asparagus and peel the stalks, if necessary. Cut the rocket into coarse slices. Cut off both ends of the rhubarb and cut into 1/2-inch slices. In a skillet, melt the sugar until lightly caramelized, add the rhubarb and pepper and toss to coat. Carefully add 100 ml of stock, let cook for about 3 minutes, remove from the heat and set aside. In a skillet, melt the butter and fry the asparagus on medium-low heat until tender,about 8 minutes. Stir in the rhubarb.
Meanwhile, cook the pasta until al dente, reserving some of the cooking water. Add the reserved water and the drained pasta to the skillet and toss. Add salt and pepper to taste, add the rocket and cook for one or two minutes more until the rocket wilts.

4.25.2012

Stir-Fried Tofu with Shiitake

Stir-Fried Tofu with Shiitake

I was lucky to find some fresh shiitake mushrooms at the organic grocery store the other day and this was the first recipe that turned up while browsing through my cookbooks.

Stir-Fried Tofu with Shiitake

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

200 g tofu, cut into 1/2-inch dice
3 Tbsp neutral oil
1 onion, cut into half-moon slices
about 200 g fresh shiitake mushrooms, stems removed, sliced
1 garlic clove, minced
1 Tbsp ginger, grated
1/4 cup Shaoxing wine
1/3 cup vegetable stock or water
2 Tbsp soy sauce
1 bunch scallions, sliced

Method:

In a skillet, heat 1 Tbsp of oil and fry the onion over medium-high heat until nicely browned, about 5 minutes. Remove from the skillet and set aside. Heat 1 Tbsp of oil and fry the mushrooms until evenly browned and tender. Remove from the skillet and set aside. Heat the remaining oil and fry the tofu until nicely browned, a couple of minutes. Add the garlic and ginger and fry until fragrant. Add the wine and stock and reduce by half. Return the onion and mushrooms to the pan and let heat through. Add the soy sauce and the scallions and fry briefly until the scallions take on a glossy sheen. Serve on rice.


4.22.2012

Carrot Soup

Carrot Soup

A soup which politely brings her own stock. :)

Carrot Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

stock

carrot peels and tops
1/2 onion, sliced
thyme and parsley sprigs
1 bay leaf
salt

soup

1 Tbsp olive oil
1 onion, sliced
1 pound carrots, sliced
1 garlic clove, minced
1 Tbsp parsley, chopped
1/2 cup rice
apple cider vinegar
salt and pepper

Method:

Let the stock ingredients simmer for about 30 minutes in 5 cups water. Remove from the heat and set aside.

In a soup pot, heat the oil and fry the onion and carrots for a couple of minutes. Add the garlic, parsley and rice and fry until fragrant. Add 1/2 cup of water and cook for 5 minutes with a lid on. Strain the stock into the pot and simmer for about 20 minutes until the carrots are tender. Purée the soup with an immersion blender, add vinegar, salt and pepper to taste.

4.18.2012

Pasta with Radish Pesto

Pasta with Radish Pesto

You don't have to use basil to make a delicious green pesto. :)

Pasta with Radish Pesto

Adapted from Kochen fast ohne Geld by Hans Gerlach

Ingredients:

1 bunch radishes, cut into half-moon slices, leaves set aside
1 bunch spring onions, white parts only, sliced
1 pound dried pasta
salt and pepper

3 Tbsp nuts (pine, cashew, peanut are all fine)
leaves of 1 bunch of radishes, washed and drained
1 clove garlic
2 Tbsp lemon juice
2 Tbsp neutral oil
1-2 chiles

2 Tbsp olive oil

Roast the nuts in a dry pan until fragrant, set aside. Cut the radish leaves and the chile into rough chunks. Transfer to a mortar or food processor, add the rest of the ingredients and purée into a fine paste. (When using a food processor, you might need to add 1-2 Tbsp water to aid the mixing process.) Add salt and pepper to taste.
Cook the pasta until al dente. Meanwhile, fry the radishes and spring onions in a little olive oil. Toss the cooked pasta with the pesto and the vegetables and serve with grated parmesan.

4.15.2012

Green Cabbage Soup

Green Cabbage Soup

Spring is here but it will take just a little more time until the fresh produce appears at the farmers' market.

Green Cabbage Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 small green cabbage
2 Tbsp butter
1 large leek, thinly sliced
2 medium potatoes, coarsely diced
salt and pepper
yoghurt and parsley for garnish

Method:

Cut the cabbage into quarters, remove the cores and cut into thin slices. Boil the cabbage for about 1 minute, then drain and set aside.

In a soup pot, melt the butter and briefly fry the leek and potato. Add the cabbage, 1 tsp salt and 5 cups of water. Bring to the boil and simmer on low heat for about 20 minutes until the potato is tender. Serve with yoghurt and parsley.

4.04.2012

Tofu with Spicy Tomato Sauce

Tofu with Spicy Tomato Sauce

A quick tofu dish for those days when you didn't get around to go to the farmer's market.


Tofu with Spicy Tomato Sauce

Adapted from Annemarie Wildeisen's kochen 3/2011

Ingredients:

200 g tofu, diced

2 Tbsp lime juice
4 Tbsp rice wine
1 tsp turmeric
salt and black pepper

1 onion, diced
2 cloves garlic, minced
50 g ginger, minced
2 Tbsp neutral oil
1 Tbsp black mustard seeds
1 can (400 g) diced tomatoes
pinch of chile powder
1/2 Tbsp honey

Method:

In a shallow dish, mix together the lime juice, rice wine, turmeric and salt and black pepper. Add the tofu and marinate, covered, in the refrigerator for at least an hour or overnight.

In a skillet, heat the oil and roast the mustard seeds until fragrant. Add the onion and fry on medium-low heat until translucent. Add all of the remaining ingredients, let come to the boil and simmer for about 5 minutes until slightly thickened. Add the tofu and some or all of the marinade and let heat through. Serve on rice.

4.01.2012

Pastitsio

Pastitsio

IHCC Tessa Kiros ButtonSix months have flown by and it's time for the Thank you-potluck with Tessa Kiros. I chose a slightly more elaborate recipe and made pastitsio. The cinnamon in the bechamel nicely complements the meat sauce.

Pastitsio

Adapted from Griechenland in meiner Küche / Food from many Greek Kitchens by Tessa Kiros

Ingredients:

250 g macaroni

Meat Sauce

3 Tbsp olive oil
2 red onions, diced
500 g minced meat (1:1, beef-pork)
2 cloves garlic, minced
2 cloves
2 grains allspice
1 glas red wine
400 g diced tomato
1 Tbsp tomato paste
salt and pepper

Bechamel

500 ml milk
dash of ground cinnamon
60 g butter
60 g flour
1 egg
salt and pepper

Method:

Meat Sauce

In a skillet, heat the oil, add onions and minced meat and fry until the meat forms little crumbs. Add garlic, cloves and allspice and fry until fragrant. Add the wine and let the alcohol cook off. Add tomatoes, tomato paste and a dash of salt and pepper. Add 500 ml water and let simmer on low heat for about 45 minutes until the liquid is considerably reduced. Add salt and pepper to taste and set aside.

Cook the pasta until al dente. Drain well and transfer to an oven-proof dish. Press down on the pasta to reduce any air pockets.

Preheat the oven to 180°C.

Bechamel Sauce

In a pot, gently heat the milk and cinnamon. In a wide casserole, heat the butter and stir in the flour in small batches until it turns into a smooth paste. Stir in the warmed milk in small batches until the desired consistency. Break the egg into a cup, add a laddle of the bechamel to temper the egg and return the mixture to the bechamel. Add salt and pepper to taste.

Spread the meat sauce over the macaroni, pour the bechamel on top. Bake for about 35 to 40 minutes until the bechamel is nicely browned. Remove from the oven and let cool for about 45 minutes before serving.