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.