3.28.2012

Redcurrant Cake

Redcurrant Cake

An easy cake to use up any frozen treasures from last summer still lurking in the freezer.

Redcurrant Cake

Adapted from Schwäbischer Träubleskuchen by Petra from Chili und Ciabatta

Ingredients:

250 g flour
1 tsp baking powder
100 g sugar
2 egg yolks
150 g butter

500 g redcurrants
6 egg whites
200 g sugar
150 g sliced almonds

Method:

Preheat the oven to 200°C. If using frozen redcurrants, defrost them in a colander over the sink.
Mix the flour, baking powder and sugar. Transfer to a food processor. Add all of the butter in individual ice cube-sized portions and blitz together. Tranfer to a work surface and quickly knead into a smooth dough. Roll out 2/3 of the dough into a disc-shape and cover the bottom of a 24-cm spring form. Use the rest of the dough to form a brim around the bottom. Prick the bottom several times with a fork and refrigerate. Beat the egg whites until stiff. Fold in sugar and almonds. In a bowl, fold in half the egg whites with the redcurrants. Transfer the mixture to the spring form and top off with the remaining egg whites. Bake for about 45 minutes (cover the cake with tinfoil, if it's getting too dark), switch off the oven and keep the cake in the cooling oven for another 10 minutes.

3.25.2012

Pasta with Wild Garlic

Pasta with Wild Garlic

Wild garlic is one of the first signs of spring at the farmer's market.

Pasta with Wild Garlic

Adapted from Jamie Magazin März/April 2012

Ingredients:

2 Tbsp olive oil
2 shallots, diced
1 bunch wild garlic, coarsly cut
400 g passatta or canned tomatoes
sherry vinegar
salt and pepper
500 g pasta
parmesan, grated

Method:

In a skillet, heat the oil and fry the shallots on medium-low heat until translucent. Add the wild garlic and fry until wilted. Add the passatta, a splash of vinegar and salt and pepper to taste. Simmer on low heat until slightly thickened. Cook the pasta until al dente. Drain, add the pasta to the skillet and toss with the sauce. To serve, sprinkle with parmesan.

3.21.2012

Beer-glazed Black Beans

Beer-glazed Black Beans

A simple bean stew which tastes much better than it looks.

Beer-glazed Black Beans

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup beer
3 cups black beans, soaked in cold water overnight
1 dried chile, ground
1 Tbsp honey

Method:

Heat the oil in a skillet, add the onion and fry on medium heat until translucent, about 5 minutes. Add the garlic and fry until fragrant. Add the beans, bear, chile, honey and salt and pepper to taste. Simmer for about 20 minutes until the sauce starts to thicken and the beans are tender.

3.18.2012

Broccoli Soup

Broccoli Soup

IHCC Tessa Kiros Button Everyone views the world through green shades this week at IHCC. Instead of a green-tinted pint of stout, I chose a broccoli soup. The freshly ground black pepper makes this soup really come alive. Next time I would leave out the cream as it just dulls the taste of the broccoli.


Broccoli Soup

Adapted from Familienrezepte / Falling Cloudberries by Tessa Kiros

Ingredients:

1 head of broccoli, cut into florets
1 stem of broccoli, generously peeled and cut into fine dice
2 potatoes, cut into rough chunks
1 red onion, cut into quarters
salt
freshly ground black pepper
cream

Method:

In a pot, add the broccoli, potatoes, onion and 2 tsp salt, cover with 1.5l of water and bring to the boil. Simmer for about 30 minutes until the florets are very tender. Purée the soup with an immersion blender or a potato masher. Add salt and black pepper to taste and serve with a swirl of cream.


3.14.2012

Kale and Potato Soup

Kale and Potato Soup

Even though spring is in the air, there are some wintry soups left to be blogged before I can turn to asparagus and strawberries.


Kale and Potato Soup

Adapted from The Greens Cookbook by Deborah Madison

Ingredients:

1 bunch kale
3 Tbsp olive oil
1 red onion, diced
3 cloves garlic, thinly sliced
1 small dried red chile, chopped
1 bay leaf
salt and pepper
4 medium potatoes, diced
1.5 litres water
parsley for serving, minced

Method:

Remove the stems from the kale leaves and cut them into rough squares. In a pot, heat the olive oil and add the onion, garlic, chile and bay leaf. Cook on medium-low heat for 3-4 minutes, stirring frequently. Add the potatoes and 1 cup of water and cook with a lid on for 5 minutes.
Add the kale, cover and cook until the kale starts to wilt. Add the rest of the water and some salt and pepper and simmer for 30-40 minutes until the potatoes are tender. Break up some of the potatoes against the side of the pot to give the soup some body. Add salt and pepper to taste and serve with some parsley on top.

3.11.2012

Feta Fournou - Baked Feta

Feta Fournou - Baked Feta

IHCC Tessa Kiros ButtonAt IHCC everyone is going mad about mezze. I chose baked feta as my contribution to the mezze banquet. It's a kinda inside-out version of the peppers with feta I made in December.



Feta Fournou - Baked Feta

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

Ingredients:

200 g feta, crumbled
1 pointy pepper, finely diced
2 shallots, finely diced
1 tsp dried oregano
freshly ground black pepper
olive oil

Method:

Preheat the oven to 180°C. In a bowl, mix together all ingredients except for the oil. Transfer the mixture to individual ramekins, creme brûlée moulds or other oven-proof dishes. Drizzle with some olive oil and bake for about 20 minutes until lightly browned.

3.07.2012

Herb and Barley Broth

Herb and Barley Broth

Just one more barley soup before winter turns into spring. :)

Herb and Barley Broth

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

2-3 Tbsp goose fat
2 onions, diced
3 carrots, cut into rough chunks
2 leeks, cut into rough chunks
2 cloves garlic, minced
100 g pearl barley
chicken or vegetable stock
2 bay leaves
1/2 tsp dried thyme
4 waxy potatoes, cut into rough chunks

Method:

In a soup pot, melt the duck fat and fry the onions on medium-low heat until translucent. Add the carrots and leek and fry for some minutes more. Add the garlic, barley and enough sock or water to cover. Bring to the boil, add the herbs and potatoes and simmer until the potatoes and barley are tender, about 20 to 30 minutes.


3.04.2012

Oven-baked Lemon-Potatoes

Oven-baked Lemon-Potatoes

IHCC Tessa Kiros ButtonAt IHCC we're encouraged to eat more citrus this week, so I went for this easy and very tasty potato dish.


Oven-baked Lemon-Potatoes

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

Ingredients:

1 kg potatoes, peeled
juice of 1 lemon
6 Tbsp olive oil
salt and pepper
1 heaped tsp dried oregano

Method:

Preheat the oven to 180°C. Cut the potatoes into about 1/4-inch slices. Put the slices into an oven-proof casserole and drizzle with the oil and lemon juice. Sprinkle with salt, pepper and oregano. Add 500 ml water to the casserole without washing the spices off the potatoes. Put into the oven for about 90 minutes until very tender and nicely browned.

3.01.2012

Wild Rice with Sweet Potato Croutons

Wild Rice with Sweet Potato Croutons

Wild rice is one more thing on my must-try list. Even though I cooked it for 10 minutes longer as directed in the recipe, it didn't turn all that tender. But it's still good eating if crunchy food is your kind of thing. ;)

Wild Rice with Sweet Potato Croutons

Adapted from Super Natural Cooking by Heidi Swansson

Ingredients:

2 Tbsp butter
3/4 tsp curry powder
1 garlic clove, minced
1 red onion, diced
1 cup wild rice
1 sweet potato, cut into 1/4-inch dice
salt
1 tsp ground turmeric
1 tsp sugar
1 Tbsp shoyu
1 can coconut milk

Method:

In a skillet, heat 1 Tbsp of butter, add the curry powder, garlic and onion and fry on medium-low heat until the onion starts to soften. Add the wild rice and 3 cups of water. Bring to a boil and simmer until the rice becomes tender, about 40 minutes.

Heat the remaining butter in a frying pan, add the sweet potato and a pinch of salt and fry on medium heat until the sweet potato turns crispy. Stir frequently to fry on all sides. Transfer to a paper towel and set aside.

Add the turmeric, sugar, shoyu and coconut milk to the rice. Bring back to a simmer and cook for another 5 minutes. Serve th wild rice with some croutons on top.