2.26.2012

Mulligatawny

Mulligatawny

I made this dish on New Year's Eve because it features in the sketch "Dinner for One" by Freddie Frinton and May Warden, which is traditionally put onto heavy rotation in German television on that day.

The actual dish is a lot more soupy than in the picture above, but I didn't want to drown all the colourful ingredients in coconut milk.

Mulligatawny

Adapted from Indien - Küche und Kultur by Tanja Dusy and Ronald Schenkel

Ingredients:

300 g chicken breast, cut into 1/2-inch dice
2 onions,diced
2 garlic cloves, minced
knob of ginger, grated
2 carrots, diced
400 g (1 can) diced tomatoes
3 Tbsp butter or ghee
1/2 tsp each of chile, turmeric, ground coriander seeds and garam masala
600 ml chicken or vegetable stock
100 ml coconut cream
salt, black pepper


Method:

Heat the butter and fry the onions and carrots on medium-low heat for a couple of minutes. Add the chicken, garlic, ginger and all the spices and fry for 30 seconds. Add the stock and let simmer for 45 minutes with a lid on. Stir in the coconut cream, cook for another 5 minutes. Add salt and pepper to taste. Serve on rice.

2.22.2012

Pasta with Carrots and Feta

Pasta with Carrots and Feta

An easy pasta dish for the time of year when no fresh tomatoes are around.

Pasta with Carrots and Feta

Adapted from Annemarie Wildeisen's kochen 12/2011-01/2012

Ingredients:

500 g carrots, diced
1 onion, diced
1 tsp dried thyme
olive oil
200 ml white wine
200 ml vegetable stock
salt, black pepper
500 g pasta
150 g feta, diced

Method:

Heat some oil in a skillet, add the onion and carrots and fry on medium-low heat for a couple of minutes. Add the thyme and white wine and let the alcohol cook off. Add the stock and simmer with a lid on until the carrots are tender. Cook the pasta until al dente. Drain and toss with the sauce. Serve with some feta on top.

2.19.2012

Bear's Paw Tofu

Bear's Paw Tofu

The crisp tofu looks like the skin on bear paws which are no longer (legally) eaten in Asia, which makes this dish one of the rare occasions were, in my book, tofu should be considered a meat substitue instead of a food in it's own right.

Bear's Paw Tofu

Adapted from Land of Plenty by Fuchsia Dunlop


Ingredients:

200 g tofu, cut into 1/2-inch dice
peanut oil
2 Tbsp chile bean paste
3 cloves garlic, sliced
knob of ginger, sliced
bunch of scallions, diagonally sliced
1 cup vegetable stock
1/2 tsp sugar
1 tsp light soy sauce

Method:

Heat some oil in a skillet and add the tofu dice in a single layer. Turn the heat to medium-low and fry until the tofu turns crispy on the surface. (This takes a couple of minutes. Fry until the tofu turns loose easily. Don't stir the tofu too early or the dice will break apart.) Turn the tofu and continue to fry until it is nicely browned on all sides. Remove from the skillet and set aside.
Add some more oil to the skillet. Add the bean paste and fry until fragrant. Add the garlic and ginger and fry until fragrant. Add the stock and tofu and bring to a boil. Turn the heat to low and simmer for a couple of minutes until slightly reduced. Stir in the sugar and soy sauce. Add the scallions and cook for some minutes more. Serve on rice.

2.15.2012

Pasta with Peppers

Pasta with Peppers

Pointy bell peppers can sometimes be difficult to get, but if you are lucky you should try them in this pasta dish.

Pasta with Peppers

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

1 onion, diced
100 g smoked pork belly, diced
3 Tbsp butter
4 pointy bell peppers, deseeded and sliced
1 tsp cumin
salt and pepper
250 g dried pasta
1 tsp paprika (sweet)
1 tsp paprika (hot)
freshly ground parmesan or gruyère

Method:

Melt the butter in a skillet and fry the pork belly until nicely browned. Remove from the pan and set aside. Fry the onion and peppers in the remaining butter and pork drippings on low heat for about 8 minutes. Add the cumin and salt and pepper to taste. Cook the pasta until al dente. Drain and toss with the peppers. Sprinkle on the paprikas and mix well. Serve with some grated cheese on top.


2.12.2012

Spelt Burger with Grapefruit-Yoghurt Sauce

Spelt Burger with Grapefruit-Yoghurt Sauce

Today a bit of retro-style cooking with a classic from the 1980es.


Spelt Burger

Adapted from Ich helf' dir kochen by Hedwig Maria Stuber

Ingredients:

1 Tbsp oil
1 small onion, diced
200 g unripe spelt grain (Grünkern)
2 cups vegetable stock
50 g steel-cut oats
1 egg
salt, paprika

oil for frying

Method:

In a skillet, heat the 1 Tbsp oil, add the onions and fry until translucent. Add the unripe spelt grain and stock and cook, stirring continuously, until it thickens into a gruel/porridge-like consistency. Set aside to cool. Add the oats to the porridge. Add salt and paprika to taste. Form into patties with wet hands. Heat some oil in a skillet and fry the patties until golden brown on both sides.


Grapefruit-Yoghurt Sauce

Adapted from Annemarie Wildeisen's kochen 12/2011-01/2012

Ingredients:

1 small grapefruit, zest and juice
1/2 tsp sugar
180 g yoghurt
1/2 tsp red or green peppercorns, coarsly ground in a mortar
dash of salt

Method:

Grate the zest of the grapefruit into a bowl. Add all the other ingredients except of the juice and mix well. Add enough of the juice to reach the desired consistency.


2.08.2012

Pasta with Tomatoes and Porcini

Pasta with Tomatoes and Porcini

I made this dish to use up a little bag of porcini mushrooms which were sitting in the cupboard. It turned out really good and porcini are now on my shopping list.

Pasta with Tomatoes and Porcini

Adapted from Pasta für jeden Tag/Pasta - Every Way for Every Day by Eric Treuillé & Anna del Conte

Ingredients:

25 g dried porcini
1 Tbsp butter
3 Tbsp olive oil
1 small onion, diced
1 garlic clove, minced
1 can diced tomatoes
500 g pasta
parmesan, freshly grated

Method:

Soak the porcini in hot water for about 30 minutes. Drain, reserve the water and set aside. Heat the butter and olive oil in a skillet. Add the onions and garlic and fry on low heat for 5 minutes. Add the tomatoes and cook for about 10 minutes until the sauce starts to thicken. Add the porcini and the soaking liquid and cook for about 5 minutes more until tender. Meanwhile, cook the pasta in salted water until al dente. Drain, toss with the sauce and serve with a sprinkling of parmesan.

2.05.2012

Parsley Root Puree with Curried Onions

Parsley Root Puree with Curried Onions

Parsley roots are great in vegetable stews and they also make a fabulous main or side dish as a puree or mash.


Parsley Root Puree with Curried Onions

Adapted from Die frische Küche by Andrea Karrer


Ingredients:

800 g parsley root, finely diced
200 g floury potatoes, finely diced
salt
100 ml cream
pepper
nutmeg

400 g onions, cut in half and thinly sliced
50 g butter
1 Tbsp hot curry powder
fresh coriander leaves (optional)

Method:

Put the parsley roots and potatoes into a pot, add water to cover, add a dash of salt and let simmer on medium heat for 20-30 minutes until tender. Drain and set aside. Warm the cream, add parsley roots and potatoes and mash into a puree. Add salt, pepper and nutmeg to taste.

In a skillet, heat the butter, add the onions and fry on low heat for about 10 minutes. Stir in the curry and fry for another 5 minutes. Add the coriander, if using, and fold in. Serve with the puree.

2.01.2012

Potato and Endive Chowder

Potato and Endive Chowder

Since I didn't like the bitterness of braised endives, I went on to put them into a soup. The potatoes and the cream make the endives much more palatable.

Potato and Endive Chowder

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

Ingredients:

2 Tbsp butter
3 endives, chopped into 1-inch pieces
3 leeks, finely chopped
1 pound potatoes, cut into 1-inch dice
2 carrots, finely chopped
1 bay leaf
1/2 tsp dried thyme
salt and pepper
1/2 cup cream

Method:

In a skillet, melt the butter and fry the endives and leeks for several minutes. Add the potatoes, carrots, bay leaf and thyme. Add salt to taste, and cook on medium heat untill the vegetables start to brown, about 10 minutes. Add 7 cups of water, bring to the boil and let simmer until the potatoes are soft. Crush some of the potatoes against the side of the skillet. Stir in the cream and add salt and pepper to taste.