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.