12.29.2013

Tofu with Tomato-Cashew Sauce

Tofu with Tomato-Cashew Sauce

Tofu with a spicy, creamy sauce.


Tofu with Tomato-Cashew Sauce (Shahi Paneer)
Adapted from Shimmy-Shimmy by No Kitchen For Old Men

Ingredients:

250 g tofu or paneer
100 g cashew nuts
1 onion, diced
1 garlic clove, minced
thumb-sized piece of ginger, minced
400 g passata or chopped tomatoes
2 tsp cumin
2 tsp Garam Masala
1/2 tsp cardamom seeds
1 tsp coriander seeds
1 tsp turmeric
2 tsp sugar
oil
salt

Method:

Soak the cashew nuts in twice their volume of water for 30 minutes. Drain, reserving the liquid. Blitz with an immersion blender to a sauce-like consistency, while adding soaking liquid. Fry the tofu or paneer in a little oil until golden brown and set aside. Grind all the spices using a mortar and pestel.
In a skillet, heat some oil and fry the onion until translucent. Add the ginger, garlic and the ground spices and fry for a minute. Add the tomatoes and simmer for about 20 minutes. Purée the tomato sauce with an immersion blender. Stir in the cashew sauce and add salt to taste. Add the tofu and let warm through. Serve on rice.

12.26.2013

Braised Beef Cheeks with Lemon-Potato Mash

Braised Beef Cheeks with Lemon-Potato Mash

Slowly braised dishes make for relaxed holiday cooking.  ;)

Braised Beef Cheeks with Lemon-Potato Mash

Adapted from Arthurs Tochter kocht

Braised Beef Cheeks

Ingredients:

3 Tbsp olive oil
1 pound beef cheeks
2 onions, sliced
2 carrots, sliced
1 Tbsp tomato paste
1 glas red wine
vegetable stock or water to cover
salt and pepper

Method:

Preheat the oven to 120°C. In an ovenproof braising pot, heat the olive oil and fry the beef cheeks until well browned. Remove to a plate and set aside. Add the onions and carrots and fry for a couple of minutes. Add the tomato paste and fry for a couple of minutes more. Deglaze with the red wine. Return the beef cheeks to the pot and add stock or water to cover. Transfer the pot to the oven and braise for 4-5 hours, until the cheeks are very tender. Add salt and pepper to taste.

Lemon-Potato Mash

Ingredients:

1 pound potatoes, peeled and cut into rough chunks
200 ml milk
200 g butter
zest of 2-3 lemons
salt, pepper and nutmeg

Method:

Boil the potatoes until tender. Drain the potatoes and mash them up, preferably with a potato ricer. Heat the milk and stir in the butter until completely liquefied. Add the lemon zest and stir the milk mixture into the potatoes. Add salt, pepper and nutmeg to taste.

12.22.2013

Quinoa with Mushrooms and Ginger

Quinoa with Mushrooms and Ginger

IHCCThis spicy quinoa dish will be a big hit at any potluck.


Quinoa with Mushrooms and Ginger

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

1 Tbsp olive oil
1/2 tsp mustard seeds
1/2 pound mushrooms, cleaned and sliced
thumb-sized piece of ginger, peeled and diced
1 cup quinoa
2 cups vegetable stock or water
salt

Method:

In a skillet, heat the olive oil, add the mustard seeds and fry until they pop. Add the mushrooms and ginger. Fry until well browned, stirring frequently. Add the quinoa, a dash of salt and the liquid. Bring to a boil and simmer for about 20 minutes. Remove from the heat and set aside for another 10 minutes.

12.18.2013

Mushroom Soup

Mushroom Soup

A clear and hearty broth with a bit of sweetness from the parsnip.

Mushroom Soup

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

Ingredients:

25 g dried mushrooms
2 Tbsp olive oil
1 onion, diced
1/2 pound fresh mushrooms, cleaned and sliced
1 parsnip, peeled and diced
1/2 tsp dried thyme
salt and pepper

Method:

Soak the dried mushrooms with 3 cups hot water and set aside. In a soup pot, heat the olive oil and fry the onions until translucent. Add the mushrooms and parsnip and fry until the mushrooms are well browned. Add the dried thyme and the dried mushrooms including the soaking liquid and simmer for about 20 minutes. Add salt and pepper to taste.

12.15.2013

Chocolate Chip Cookies

Chocolate Chip Cookies

IHCC Donna Hay Badge resized
With these cookies you can fill the tins any time of the year.


Chocolate Chip Cookies

Adapted from Frisch und Leicht by Donna Hay

Ingredients:

300 g whole wheat flour
45 g rolled oats
1/2 tsp backing powder
100 g sugar
120 g chocolate chips
125 ml vegetable oil
125 ml maple syrup
1 egg
1 1/2 tsp vanilla extract

Method:

Preheat the oven to 180°C. Whisk together all the dry ingredients. Add all the wet ingredients and mix until well combined. Place individual portions of about 1 Tbsp of dough onto a sheet tray, flatten them to an even height and bake for about 12-15 minutes until golden brown. Set aside to cool on the sheet tray. 
Yields 16-20 cookies.

12.11.2013

White Cabbage Soup

White Cabbage Soup

The slightly sweet taste of the caraway seeds pairs well with the tangy yoghurt.


White Cabbage Soup

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

2 onions, thinly sliced
1/2 white cabbage, core and outer leaves removed, thinly sliced
2 Tbsp clarified butter
1 bay leaf
salt and pepper 
1/2 tsp caraway seeds
1 l vegetable stock or water
yoghurt and chives for garnish

Method:

In a stock pot, melt the clarified butter, add the onion and fry until translucent. Add the cabbage and fry until wilted. Add the spices and the liquid and simmer for about 30 minutes until tender. Serve with a dollop of yoghurt and some chives.

12.08.2013

Two Potato Curry

Two-Potato Curry

Double the potatoes, double the fun. :)

Two-Potato Curry

Adapted from 660 Curries by Raghavan Iyer

Ingredients:
2 Tbsp sunflower oil
1 Tbsp cumin seeds
1 pound potatoes, cut into 1/2-inch dice
1 pound sweet potatoes, cut into 1/2-inch dice
1/2 tsp cayenne
1/2 tsp smoked paprika
salt

Method:

In a skillet, heat the oil and fry the cumin seeds until they sizzle. Add both kinds of potato and fry for about 5 minutes. Add the cayenne, paprika and a dash of salt and stir them in. Add 1 cup of water, reduce the heat to medium-low and simmer with a lid on for about 10 minutes until the potatoes are tender. Remove the lid and simmer for another 5 minutes until the sauce thickens.

12.04.2013

Tomato Bisque

Tomato Bisque

A smoky soup for a cold winter day.


Tomato Bisque

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

Ingredients:

1 Tbsp olive oil
1 small onion, diced
1 clove garlic, sliced
1/4 tsp smoked paprika powder, or to taste
1 pound ripe tomatoes
salt and pepper

Method:

In a stock pot, heat the olive oil. Add the onions and fry until translucent. Add the garlic and fry until fragrant.
Add the the paprika and the tomatoes and fry for a couple of minutes. Add 1 cup of water, bring to a boil and simmer for about 20 minutes. Carefully purée the soup with an immersion blender. Add salt and pepper to taste.

12.01.2013

Potatoes with Duck Fat and Garlic

Potatoes with Duck Fat and Garlic

Duck fat is the magic bullet for frying potatoes.

Potatoes with Duck Fat and Garlic

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

3 Tbsp duck fat, divided
1 pound potatoes, sliced
3 onions, sliced
1 clove garlic, sliced
salt and pepper

Method:

In a skilet, heat 2 Tbsp duck fat. Add the potatoes and fry on medium-low heat for about 20-25 minutes without stirring too often. Add the remaining duck fat and the onions and fry for another 10 minutes. Add the garlic and fry for another 5-10 minutes. Season with salt and pepper to taste.

11.24.2013

Baked Tomatoes, Coconut, Spice

Baked Tomatoes, Coconut, Spice

Tomatoes with Indian spices and creamy coconut.


Baked Tomatoes, Coconut, Spice

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

1 Tbsp neutral oil
1 tsp mustard seeds
2 onions, diced
2 cloves garlic, minced
1/2-inch piece fresh ginger, grated
1 dried chili
2 red pepper, diced
1 tsp ground turmeric
8 tomatoes, top removed, cores scooped out
200 ml coconut milk

Method:

Preheat the oven to 200°C.

In a skillet, heat the oiland fry the mustard seeds until they pop. Add the onions and fry until translucent. Add garlic, ginger and chili and fry until the onions are golden. Add the peppers and fry until they soften. Add the turmeric, a dash of salt and the coconut milk and let warm through.

Place the tomatoes in a casserole dish, fil them with the mixture and bake for about 40 minutes. Serve on pasta or rice.

11.20.2013

Oven-roasted Beets

Oven-roasted Beets

Earthy beets go well with the salty feta.

Oven-roasted Beets

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

1 kg red beets, peeled and diced
5 Tbsp olive oil
salt and pepper
200 g feta cheese, diced

Method:
Preheat the oven to 200°C. Toss the diced beets with olive oil, salt and pepper. Spread the beets evenly into a casserole dish and bake for 30 minutes. Sprinkle with the feta and bake for another 10-15 minutes until the cheese starts to brown.

11.17.2013

Beet Minestrone

Beet Minestrone

An easy soup for the cold part of the year.

Beet Minestrone

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

1 Tbsp clarified butter
1 Tbsp olive oil
2 onions, diced
2 cloves garlic, minced
500 g beets, diced
4 celery stalks, sliced
2 handfuls leftover dried pasta
salt and pepper

Method:

In a stock pot, heat the butter and olive oil. Add the onions and fry until translucent. Add the garlic and fry until fragrant. Add the beets and celery and fry for another 5 minutes. Add water to cover and simmer for about 15 minutes. Add the pasta and simmer until al dente. Add salt and pepper to taste.

11.10.2013

Sweet Potato with Chorizo

Sweet Potato with Chorizo

Not many ingredients, but lots of flavour.


Sweet Potato with Chorizo

Adapted from Eat by Nigel Slater

Ingredients:

olive oil
100 g chorizo or spicy salami
500 g sweet potato, diced
salt and pepper

Method:

In a skillet, heat a splash of olive oil and fry the chorizo on medium to render the fat. Remove the chorizo with a slotted spoon and set aside. Add the sweet potato and fry for about 10 minutes until nicely brown. Add 200 ml water, cover and cook for 10 minutes. Remove the lid, let the liquid reduce by half and mash up the sweet potato. Add salt and pepper to taste and fold in the chorizo.

10.13.2013

Cauliflower Salad with Yoghurt Sauce

Cauliflower Salad with Yoghurt Sauce

A classic summer dish, grandfather style.


Cauliflower Salad with Yoghurt Sauce

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1 head of cauliflower, cut into florrets and blanched

1 cup yoghurt
1 clove garlic, minced
juice of half a lemon
small bunch flat-leaf parsley, minced
salt and pepper to taste


Method: Whisk together the yoghurt, garlic, lemon juice, parsley and salt and pepper. Toss the blanched cauliflower with the sauce and serve.

10.06.2013

Pasta with Brokkoli-Pesto

Pasta with Brokkoli-Pesto

IHCC Donna Hay Badge resized
A super-fast pasta dish. Maybe one could blanch or fry the garlic before using it in this pesto as it's quite pungent.



Pasta with Brokkoli-Pesto

Adapted from Frisch und Leicht by Donna Hay

Ingredients:

1 small head of brokkoli, cut into florrets, stem peeled and cut into slices
1 clove garlic
2 Tbsp olive oil
salt and pepper
250 g pasta
parmesan cheese

Method: 
Blanch the brokkoli. In a food processor, blitz together the brokkoli, garlic, olive oil and salt and pepper to taste. Toss with the cooked pasta and serve with some parmesan.

9.29.2013

Pasta like Paella

Pasta like Paella

When you've run out of rice for your paella, pasta will work too. :)


Pasta like Paella

Adapted from essen & trinken 08/13

Ingredients:

300 g chorizo (or any spicy salami-style sausage) case removed and thinly sliced
4 Tbsp olive oil
2 onions, diced
2 garlic cloves, minced
300 g cherry tomatoes, cut in half
1.2 l vegetable stock or water
400 g pasta
1 tsp dried thyme
salt and pepper

Method:

In a skillet, heat 1 Tbsp olive oil, add the chorizo and fry on medium heat until crisp, about 8-10 minutes. Remove the chorizo and set aside. Add the remaining olive oil to the chorizo-flavoured oil in the skillet. Add the onion and fry until translucent. Add the garlic and fry until fragrant. Add the pasta and 1/3
of the liquid in use. Let it come to a simmer and add the tomatoes and a dash of salt. Stir occasionally until the liquid has been absorbed. Add another 1/3 of the liquid and simmer while stirring occasionally until the liquid has been absorbed. Add the last 1/3 of the liquid and the dried thyme, and simmer while stirring occasionally until the liquid has been absorbed and the pasta is al dente. Add salt and pepper to taste. Serve with the crispy chorizo on top.

9.22.2013

Yoghurt and Barley Soup

Yoghurt and Barley Soup

IHCC Ottolenghi Leek Badge resized
A warming soup for the IHCC potluck.


Yoghurt and Barley Soup

Adapted from Jerusalem by Yotam Ottolenghi

Ingredients:

1.5 litres water
200 g pearl barley
2 onions, diced
1 1/2 tsp dried mint
2 Tbsp butter
2 eggs, beaten
400 g yoghurt
1 bunch spring onions, thinly sliced
salt and pepper

Method:

In a large pot, bring the water to a boil, add 1 tsp salt and the barley. Simmer until the barley is tender and remove from the heat, about 15-20 minutes. Melt the butter in a skillet and fry the onions and mint on medium heat until soft, about 15 minutes.
Whisk the eggs and the yoghurt, slowly add several ladles of the hot soup to temper the eggs and yoghurt.
Add the egg mixture to the soup and bring to a low simmer. Remove from the heat and stir in the spring onions. Add salt and pepper to taste.

9.15.2013

Braised Potatoes

Braised Potatoes

Very simple and very good. :)


Braised Potatoes

Adapted from How to Cook Everything by Mark Bittman

Ingredients:

1 pound potatoes, peeled and cut into chunks
1 onion, diced
2 Tbsp olive oil
1/2 Tbsp mustard
salt and pepper

Method:

n a skillet, heat the olive oil and fry the onion until translucent. Add the potatoes and fry for a couple minutes more. Add the mustard and water barely to cover and simmer on low heat until tender, about 15 minutes.

9.08.2013

Bolognese Sauce

Bolognese Sauce

An old classic with a new (to me) shape of pasta called mezzi rigatoni.


Bolognese Sauce

Adapted from Das Kochbuch für Geeks by Mela Eckenfels, Petra Hildebrandt

Ingredients:

2 Tbsp olive oil
500 g ground meat
2 onions, diced
2 cloves garlic, minced
2 Tbsp tomato paste
half a glass red wine
3 tsp dried oregano
3 tsp dried thyme
1 dried chili
salt and pepper

freshly ground parmesan cheese for serving

500 g pasta


Method:

In a skillet, heat the olive oil and fry the minced meat until crumbly. Add the onions and fry until translucent.
Add the garlic and tomato paste and fry until fragrant. Deglaze with the wine and let the alcohol cook off. Add the dried herbs and simmer for 45 minutes to 2 hours. Add salt and pepper to taste and serve on pasta with some parmesan.

9.01.2013

Pasta Pizza

Pasta Pizza

On those days where you have cake for breakfast you might as well have pasta for pizza.


Pasta Pizza

Adapted from Spaghettipizza mit Tomaten und Rucola by Chili und Ciabatta

Ingredients:

250 g pasta

1/2 Tbsp clarified butter

3 eggs, scrambled and seasoned with
salt and pepper

about 5 tomatoes, sliced

200 g feta cheese, crumbled and mixed with
1/2 tsp dried oregano and
1/2 tsp dried thyme

Method:

Preheat the oven to 200°C. Cook the pasta until al dente. Meanwhile, in an oven-proof skillet, melt the clarified butter. Drain the pasta and transfer to the skillet. Fry on medium heat for 2-3 minutes. Spread the scrambled eggs evenly onto the pasta. Put a lid on and cook on low heat for about 10 minutes until set. Remove the lid, distribute the tomatoes onto the pasta, sprinkle on the feta and place in the oven (without the lid) for about 15-20 minutes until the cheese has melted.

8.25.2013

Black Pepper Tofu

Black Pepper Tofu

IHCC Ottolenghi Leek Badge resized
Somehow I tend to end up posting a stir-fry for the IHCC potluck. :)


Black Pepper Tofu

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

400 g firm tofu, cut into 1/2-inch cubes
1 Tbsp clarified butter

2 Tbsp butter
4 shallots, diced
2 red chilies, thinly sliced
1 garlic clove, minced
1 Tbsp ginger, grated
4 Tbsp soy saucce
2 tsp black pepper, crushed
1 bunch spring onions, sliced

Method:

In a non-stick skillet, melt the clarified butter and fry the tofu on low heat. Toss every 3-4 minutes until the tofu becomes crisp, about 15-20 minutes.
Meanwhile, met the butter and fry the shallots until translucent. Add the chillies and garlic and fry until fragrant. Add the ginger, soy sauce, pepper and spring onions and fry for 2-3 minutes more. Fold in the crisp tofu and serve on rice.

8.18.2013

Pasta with Ratatouille and Chanterelles

Pasta with Ratatouille and Chanterelles

Pasta with summer vegetables and creamy mushrooms.


Pasta with Ratatouille and Chanterelles

Adapted from essen & trinken 08/13

Ingredients:

250 g pasta

2 Tbsp olive oil
2 onions, diced
1 garlic clove, minced
750 g tomatoes, skinned, thickly sliced
2 small aubergines, coarsely diced
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper

1 Tbsp clarified butter
1 Tbsp flour
200 g chanterelles
2 Tbsp ricotta cheese

Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil and fry 2/3 of the diced onions until translucent.
Add the garlic and fry until fragrant. Add the tomatoes and aubergine and fry for a couple of minutes. Turn down the heat, add the dried herbs and let simmer until thickened.

Add the flour into a large bowl of water and add the chanterelles. Mix gently until all the dirt has been removed from the mushrooms. Drain and set aside. In a skillet, melt the clairified butter and fry the chanterelles for a couple of minutes until most of the released liquid has evaporated. Stir in the ricotta. Serve the pasta with the ratatouille and some chanterelles on top.

8.11.2013

Pasta with Cucumber and Ricotta

Pasta with Cucumber and Ricotta

Seems like pasta with cucumber might be the next big thing. :)


Pasta with Cucumber and Ricotta

Adapted from essen & trinken 08/13

Ingredients:

250 g pasta
salt
2 Tbsp olive oil
1 onion, diced
1 cucumber, peeled, de-seeded, cut into 1/2-inch slices
125g ricotta cheese
1/2 tsp sweet, smoked paprika
1 bunch chives, thinly sliced


Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil and fry the onions until translucent. Add the cucumber and fry for another 4-5 minutes. Stir in the ricotta, paprika and 3-4 Tbsp (or to taste) of the pasta cooking water. Drain the pasta and toss with the sauce. Serve with a sprinkle of chives on top.

8.04.2013

Pasta with oven-roasted Zucchini

Pasta with oven-roasted Zucchini

An easy pasta dish for summer which tastes great either warm or cold.

Pasta with oven-roasted Zucchini

Adapted from Sommerpasta vom Feinsten by Kochfrosch

Ingredients:

400 g zucchini, thinly sliced
4 Tbsp olive oil, divided
salt and pepper
250 g pasta
5 Tbsp mild vinegar
1 clove garlic, minced
2 Tbsp fresh mint, thinly sliced
pecorino,grated

Method:

Preheat the oven to 200°C. Toss the zucchini with 3 Tbsp olive oil, salt and pepper. Spread evenly on a sheet pan lined with parchment paper and bake for about 12 minutes. Whisk together the remaining olive oil, vinegar, garlic and mint. Toss the baked zucchini with the vinegar mixture. Cook the pasta until al dente, drain and toss with the zucchinis. Serve with freshly grated pecorino or parmesan.


7.28.2013

Pasta Salad with Watermelon and Feta

Pasta Salad with Watermelon and Feta

Cucumber and water melon make this salad very refreshing.


Pasta Salad with Watermelon and Feta

Adapted from Deli 1/2013

Ingredients:

250 g pasta
1 red onion, diced
1 slice water melon, about 1 inch thick, peeled and diced
1/2 cucumber, quartered, deseeded and sliced
200 g feta cheese, diced

4 Tbsp olive oil
2 Tbsp vinegar
1 tsp mustard
dash of salt
black pepper to taste

Method:

Cook the pasta until they are slightly underdone to al dente. Drain and mix with the onion, cucumber, water melon and feta. Whisk together the remaining ingredients, pour over the pasta mixture, mix well and let stand for half an hour.

7.21.2013

Fried Rice

Fried Rice

IHCC Ottolenghi Leek Badge resized
A quick and easy stir-fry for this month's potluck




Fried Rice

Adapted from Hearty Fried Rice (Ottolenghi Guardian Column)

Ingredients:

1 cup short-grain brown rice
1 1/2 cups water
2 Tbsp sunflower oil
1 bell pepper, diced
1 bunch spring onions, sliced
1 pickled chilli (or to taste), sliced
1 1/2 Tbsp soy sauce
salt and black pepper

Method:

Bring the water and rice to a boil and simmer for about 30 minutes until tender. Set aside to cool.

In a skillet, heat the sunflower oil, add the bell pepper and fry for 4 minutes. Add the spring onions and fry for another 3 minutes. Add the chili and the cooked rice and stir-fy for another 2 minutes. Stir in the soy sauce and add salt and pepper to taste.

7.14.2013

Rice Salad

Rice Salad

A quick rice salad for the new bbq season.


Rice Salad

Adapted from Effilee #25

Ingredients:

1 cup rice
1 bell pepper, diced
1 zucchini, quartered and sliced

2 Tbsp soy sauce
4 Tbsp sunflower oil
2 Tbsp lime juice
1 tsp mustard
dash of chile flakes

Method:

Cook the rice in 1.5 cups of water until all the water has been absorbed and the rice is tender. Toss the rice with the vegetables. Whisk together the remaining ingredients, stir into the rice mixture and let stand for half an hour.

7.07.2013

Beans with Tomatoes

Beans with Tomatoes

Finally the first beans make their appearance at the farmers' market.


Beans with Tomatoes

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

500 g beans, trimmed and cut into 1/2-inch sections
2 Tbsp olive oil
1 onion, diced
1 fresh or pickled chile, minced
1 clove garlic, minced
1 kg tomatoes, skinned and thickly sliced
salt and pepper

Method:

Blanch the beans in salted water for about 8-10 minutes. Drain and set aside.

In a skillet, heat the olive oil and fry the onion on medium heat until translucent. Add the garlic and chile and fry until fragrant. Add the tomatoes and let simmer for about 15 minutes. Stir in the beans and cook for another 2-3 minutes. Add salt and pepper to taste.

6.30.2013

Barley Risotto with marinated Feta

Barley Risotto with marinated Feta


IHCC Ottolenghi Leek Badge resized
This blog has been flying on auto-pilot for the last couple of weeks for work related reasons, but it still has a pulse. :)


Barley Risotto with marinated Feta

Adapted from Jerusalem by Yotam Ottolenghi

Ingredients:

200 g pearl barley
4 Tbsp olive oil, divided
2 shallots, diced
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp smoked paprika
400 g chopped tomatoes (1 can)
600 ml vegetable stock or water
1 Tbsp caraway seeds
200 g feta cheese, crumbled with a fork

Method:

In a soup pot, heat 3 Tsbp of the olive oil and fry the shallots until translucent. Add the garlic and fry until fragrant. Add the barley, thyme, paprika, tomatoes, stock and a dash of salt. Bring to a simmer and cook for about 45 minutes and the barley is tender. Meanwhile, toast the caraway seeds in a dry pan, crush the seeds in a mortar. Stir together the remaining oil, feta and toasted seeds.

6.23.2013

Cellery Patties

Cellery Patties

Crisp on the outside and moist on the inside, that's how a patty should be. :)


Cellery Patties

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

800 g cellery, coarsely grated
4 eggs
4 Tbsp flour
salt and pepper
4 Tbsp neutral oil
yoghurt

Method:

Mix the eggs with the grated cellery. Add the flour and salt and pepper, mix well and let sit for about 10 minutes. In a skilett, heat the oil and fry small batches of the cellery mix until golden brown on each side, about 4 minutes. Store the patties in a low oven until all of the cellery mix has been processed. Serve with the yoghurt.

6.16.2013

Buttermilk-Plum Cake

Buttermilk-Plum Cake

A nice little cake from my stash of backup posts which you might want to bookmark for next fall.


Buttermilk-Plum Cake

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 1/2 cups whole wheat flour
1 Tbsp baking powder
4 Tbsp brown sugar
dash of salt
2 eggs
1 1/2 cups buttermilk
1/4 cup butter, melted and slightly cooled
zest of 2 lemons
1 pound plums, pitted and cut into qualters
3 Tbsp raw sugar

Method:

Preheat the oven to 200°C. Line a 28-cm cake pan with parchment paper. Whisk together flour, baking powder, sugar and salt. In a seperate bowl mix together the eggs, buttermilk, butter and lemon zest. Add the buttermilk mixture to the flower mixture and mix until just combined. Transfer the dough to the cake pan. Place the plums on top of the dough and sprinkle with the raw sugar. Bake for about 20-25 minutes until a toothpick comes out clean.

6.09.2013

Parsnip Curry

Parsnip Curry

When you see posts about root vegetable curries at the beginning of June, you know that spring is really late this year.


Parsnip Curry

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

200 g chickpeas, soaked overnight
2 Tbsp neutral oil
2 onions, diced
400 g parsnips, coarsely diced
400 g potatoes, coarsely diced
1 dried chile
1 can diced tomatoes, 240 g
700 ml vegetable stock or water
30 g ginger, minced
1 tsp garam masala or to taste
150 g yoghurt

Method:

Cook the chickpeas until tender, about 1 hour. Drain and set aside.

In a stock pot, heat the oil and fry the onions until translucent. Add the parsnips and potatoes and fry for a couple of minutes. Add the drained chickpeas, chile, tomatoes, stock, ginger and garam masala and simmer for about 20 minutes. Serve with a drizzle of yoghurt on top.

6.01.2013

Baked Potatoes with Green Salad

Baked Potatoes with Green Salad

Recently I have grown fond of salads with a homemade dressing.


Baked Potatoes with Green Salad

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

500 g potatoes, peeled and cut in half
1 Tbsp clarified butter
salt

100 g lamb's lettuce, cleaned and dressed
1 red onion, diced
1 Tbsp vinegar
1 tsp mustard
3 Tsbp olive oil
1/2 tsp honey
salt and pepper

Method:

Preheat the oven to 200°C. Brush the inside of a casserole dish with the clarified butter. Place the potatoes, cut side down, into the casserole and bake until tender, about 40 minutes.
Toss the lettuce and the onions. Whisk together the vinegar, mustard, olive oil, honey and salt and pepper and pour onto the salad.

5.19.2013

Stir-fried Red Cabbage

Stir-fried Red Cabbage

Just red cabbage with some spices. :)


Stir-fried Red Cabbage

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

1 red cabbage, cut into quarters, core removed, cut into half-inch strips
3 Tbsp neutral oil
3 Tbsp balsamic or apple vinegar
1 clove
2 whole grains allspice
1 Tbsp caster sugar
salt and pepper

Method:

Grind the clove and allspice in a mortar or spice grinder an set aside. Heat the oil in a skillet and fry the cabbage on medium heat for about 10 minutes, stirring frequently. Add the vinegar, ground spices and sugar and braise on low heat until the cabbage is tender. Add salt and pepper to taste.

5.12.2013

Rhubarb and Blood Oranges

Rhubarb and Blood Oranges

An easy spring dessert. :)


Rhubarb and Blood Oranges

Adapted from Tender Vol.II by Nigel Slater

Ingredients:

750 g rhubarb, peeled and cut into 1-inch sections
juice and zest of 4 blood oranges
1 Tbsp caster sugar
1 vanilla pod, cut in half

Method:

Add all the ingredients into a stock pot. Bring to the boil and simmer until the rhubarb is tender, maybe 10 minutes. Set aside to cool. Remove the vanilla pod and serve.

5.05.2013

Potato Stew

Potato Stew

You can make this stew with the last potatoes from storage or with the first potatoes of spring.


Potato Stew

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

3 pounds potatoes, cut into 1-inch dice
2 onions, diced
2 cloves garlic, minced
3 Tbsp olive oil
1 l vegetable stock or water
100 g mushrooms, trimmed and cut into quarters
1 tsp tomato paste
1/2 tsp smoked paprika
salt and pepper
yoghurt

Method:

In a stock pot, heat the olive oil and fry the potatoes for a couple of minutes. Add the onion and garlic and fry for some minutes more. Add the stock to cover. Bring to a boil, add the mushrooms, tomato paste and paprika. Simmer for about 20 minutes until the potatoes are tender. Add salt and pepper to taste and serve with a drizzle of yoghurt.

4.28.2013

Goat Cheese Cake

Goat Cheese Cake
IHCC
 A twist of the classic cheese cake using quark/cottage cheese from goats milk. If you can't get goat cheese but goat or sheep milk, you can make your own cottage cheese using these hints from forging frommage.  Or you can stick to the original Bittman recipe and use ricotta instead.
 
Goat Cheese Cake

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

for the crust:

1 1/2 cups dried bread or graham cracker crumbs
3 Tbsp brown sugar
pinch of salt
4 Tbsp melted butter or neutral oil

for the cake:

6 eggs
1 cup turbinado sugar
1 1/2 pounds goat cottage cheese (quark)
zest of 1 lemon
2 Tbsp flour


Method:

Preheat the oven to 350°F.
Add all the dry ingredients for the crust into a bowl. Slowly add the melted butter and mix until well blended. Press the mixture into the bottom of your cake pan and bake until it just begins to brown, about 10 to 15 minutes. Remove from the oven and set aside to cool.

Lower the oven heat to 325°F.
Beat the eggs and sugar until light. Fold in the cheese, zest and flour until smooth. Spread the mixture evenly on the pre-baked crust and bake for about 45 to 50 minutes until the cake is set but still a bit jiggly in the center. Turn off the oven and leave the cake inside until cool.

4.24.2013

Parsley Root Curry

Parsley Root Curry

A nice curry to make while you wait for the first asparagus of the season.


Parsley Root Curry

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

500 g parsley root, peeled and diced
2 leeks, trimmed and sliced
1 red chile, de-seeded and sliced
2 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and grated
2 Tbsp neutral oil
400 ml coconut milk
100 ml water
salt
2-3 Tbsp lime juice


Method:

In a soup pot, heat the oil and fry the parsley root for about 3 minutes. Add the leeks, chile, garlic and ginger and fry for another 3 minutes, stirring frequently. Add the coconut milk, water and a dash of salt. Braise for about 10 minutes with a lid on until the parsley roots are tender. Add the lime juice and more salt to taste and serve on rice.

4.21.2013

Pasta with Braised Tomatoes and Capers

Pasta with Braised Tomatoes and Capers

Pasta with tomatoes, ricotta and capers, what's not to like?


Pasta with Braised Tomatoes and Capers

Adapted from Aromen & Gewürze by Hans Gerlach

Ingredients:

600 g peeled tomatoes
1 onion, diced
1 clove garlic, minced
1/2 tsp dried rosemary
6 Tbsp olive oil
6 Tbsp white wine
3 Tbsp capers (rinsed and drained when stored in salt; just drained when stored in brine)
salt and pepper
500 g pasta (e.g. linguine)
150 g ricotta cheese

Method:

In a skillet, heat 2 Tbsp olive oil and fry the onion until translucent. Add the garlic and fry until fragrant. Add the tomatoes and braise for 5 minutes. Add the white wine, rosemary and salt and pepper. Braise for 5 minutes with a lid on and reduce for another 10 minutes without a lid.

Meanwhile, cook the pasta as per instructions on the packet.

In a small skillet, heat the remaining olive oil and fry the capers for about one minute. Drain with a slotted spoon and dry on paper towels. Reserve the oil.

Stir the ricotta into the tomato sauce. Drain the pasta and toss with the sauce. Serve with some capers and a drizzle of the caper oil on top.

4.17.2013

Mushroom-Barley Pilaf

Mushroom-Barley Pilaf

Fried mushrooms never grow old. ;)


Mushroom-Barley Pilaf

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 ounce dried mushrooms
1 pound fresh mushrooms
5 Tbsp olive oil
salt and pepper
2 cloves garlic, minced
1/2 cup dry white wine
1 onion, diced
1 cup pearl barley


Method:

Soak the dried mushrooms in about 3 cups warm water, for about 15 minutes. Slice the mushrooms and reserve the water. In a stock pot, heat 2 Tbsp of olive oil and fry the onion until translucent. Add the garlic and fry until fragrant. Add the barley, the soaked mushrooms, a pinch of salt and the soaking water. Simmer for about 30 minutes until the barley is tender.
Meanwhile, heat the remaining oil and fry the fresh mushrooms until well browned. Add the wine and reduce by half. When the barley is nearly done, transfer the fried mushrooms to the pot and stir in. Add salt and pepper to taste.

4.14.2013

Potato Curry Soup

Potato Curry Soup

A warm soup for the cold spells of spring.


Potato Curry Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

400 g potatoes, peeled and coarsely diced
1/2 l coconut milk
3/3 l vegetable stock
2 onions, peeled and diced
thumb-size piece of ginger, peeled and minced
1 Tbsp neutral oil
1 Tbsp curry powder, or to taste
salt
1 Tbsp lime juice

Method:

In a stock pot, heat the oil and fry the onions until translucent. Add the ginger, curry powder and the potatoes and fry for 2-3 minutes. Add the stock and coconut milk and simmer until the potatoes are tender. Purée the soup with an immersion blender. Add salt and lime juice to taste and serve.

4.10.2013

Pasta with Lamb's Lettuce Pesto

Pasta with Lamb's Lettuce Pesto

Lamb's lettuce makes for a quick and easy pesto when it's the time of year when no basil will grow.


Pasta with Lamb's Lettuce Pesto

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

250 g lamb's lettuce, cleaned and dressed
150 g cheese (e.g. Pecorino), grated
1 clove garlic, peeled and sliced
4 Tbsp oil
salt and pepper

pasta

Method:

Cook the pasta as per instructions on the packet. Meanwhile, blitz all the ingredients with an immersion blender. When the pasta is al dente, add 2-3 Tbsp cooking water to the pesto. Drain the pasta and toss with the pesto.