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.