10.28.2012

Pumpkin-Barley Risotto

Pumpkin-Barley Risotto

You know it's fall, when there's pumpkin in your risotto.


Pumpkin-Barley Risotto


Adapted from Die frische Küche by Andrea Karrer

Ingredients:

800 g pumpkin, peeled, de-seeded, coarsely diced
2 onions, diced
1 clove garlic, minced
2 Tbsp butter
1/2 l stock
300 g pearl barley
1/4 l white wine
100 g freshly grated parmesan, plus more for serving
1 tsp salt
pepper

Method:

In a pot, melt the butter and fry the onions until translucent. Add the garlic and fry until fragrant. Stir in the barley. Add the wine and let the alcohol cook off. Add the stock and simmer for about 10 minutes. Add the pumpkin and simmer until tender, about 20 minutes, adding more stock or water if necessary. Fold in the parmesan. Add pepper to taste. Serve with a sprinkle of parmesan.

10.21.2012

Chocolate Beetroot Cake

Chocolate Beetroot Cake

Since it's the fourth birthday of this humble blog a cake is in order.  :)
This cake is very moist and chocolate-y and it's hard to tell by taste that it contains beetroot.


Chocolate Beetroot Cake

Adapted from Tender Vol. I by Nigel Slater

Ingredients:

250 g beetroot
200 g dark chocolate
4 Tbsp hot coffee
200 g butter
135 g flour
heaped tsp baking powder
3 Tbsp cocoa powder
5 eggs
190 g caster sugar

Method:

Preheat the oven to 180°C. Line a 20-cm spring form with parchment paper. Cook the beetroot in unsalted water until tender, about 30-40 minutes. Drain and let cool. Then peel the beetroot and blitz into a coarse purée. Whisk together the flour, baking powder and cocoa. Melt the chocolate over a water bath. Add the coffee and the butter in small portions. Remove from the water bath. Separate the eggs and beat the whites until stiff and fold in the sugar. Stir the yolks into the slightly cooled chocolate mixture, then fold in the beetroot. Fold in the egg whites and lastly fold in the flour mix. Transfer the dough into the spring form and bake for about forty minutes. The center of the cake should still be wobly.

10.14.2012

Roasted Fall Tomato Soup

Roasted Fall Tomato Soup

This soup is perfect for using the last of the last tomatoes of this summer.

Roasted Fall Tomato Soup

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

Ingredients:

3 Tbsp sunflower oil
1 onion, sliced
3 pounds tomatoes, halved
salt and pepper
1 Tbsp agave syrup
2 cloves garlic, slivered
1/2 cup quinoa
1-2 tsp curry powder
yoghurt

Method:

Preheat the oven to 180°C. Brush a baking sheet with sunflower oil, scatter the onion over the dish. Push the garlic slivers into the tomatoes. Place the tomatoes on top of the onions, cut side up. Sprinkle with salt and pepper and the agave syrup. Drizzle with the remaining oil and bake for 1 hour.

Stir the quinoa into 1 cup of water. Add a dash of salt and bring to the boil. Simmer for about 15 minutes until the quinoa is tender and set aside.

Transfer the baked tomatoes and their juices into a soup pot. Purée with an immersion blender until smooth, adding a little water if needed. Bring the soup back to a simmer. Add the curry powder and more salt and syrup to taste. Stir in the quinoa and serve with a dollop of yoghurt.



10.07.2012

Provencal Vegetable Stew

Provencal Vegetable Stew

As much vegetables as you could want all in one soup.

Provencal Vegetable Stew

Adapted from Suppenglück by Sonja Riker

Serves 4

Ingredients:

1 onion, diced
2 Tbsp olive oil
1 yellow pepper, diced
2 zucchini, diced
1 eggplant, diced
4 tomatoes, peeled and chopped
1 l stock
1/4 l red wine
salt and pepper
sour cream

Method:

In a stock pot,heat the olive oil and fry the onion and eggplant on medium heat for about 5 minutes. Add the zucchini and cook for another 5 minutes. Add the tomatoes and cook for another 5 minutes. Add the red wine, let the alcohol cook off and add the stock. Let simmer for another 10 minutes. Add salt and pepper to taste and serve with a dollop of sour cream.