1.27.2013

Red Cabbage Soup

Red Cabbage Soup

A soup with great colour and great taste. :)


Red Cabbage Soup

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

750 g red cabbage (one small head), cut into quarters, stem removed and thinly sliced
1 onion, diced
2 Tbsp butter
125 ml red wine
1 liter stock or water
salt, pepper and caraway to taste
125 ml cream
chives for garnish

Method:

In a soup pot, melt the butter and fry the onion until translucent. Deglaze with the red wine and let the alcohol cook off. Add the cabbage and stock. Bring back to a simmer, add salt, pepper and caraway and let simmer until the cabbage is tender, about 30 minutes. Add the cream, purée with an immersion blender and serve with a sprinkling of chives.

1.23.2013

Pasta with Tomatoes and Ricotta

Pasta with Tomatoes and Ricotta

I made this quick and easy pasta dish some time last summer as a backup-post and promptly forgot about it. :)


Pasta with Tomatoes and Ricotta

Source: Pasta für jeden Tag by Eric Treuillé & Anna del Conte

Ingredients:

500 g pasta
4 Tbsp olive oil
3 garlic cloves, minced
750 g fresh, skinned tomatoes, cut into wedges
salt and pepper
125 g ricotta cheese

Method:

Cook the pasta until al dente.
Meanwhile, heat the oil in a skillet, fry the garlic until fragrant. Add the tomatoes and cook until they start to fall apart stirring frequently, about 5 minutes. Stir in the ricotta and salt and pepper to taste. Drain the pasta, toss with the sauce and serve.

1.09.2013

Pumpkin with Bengali Spices

Pumpkin with Bengali Spices

IHeartCookingClubsMadhurJaffrey
This pumpkin mash doesn't look like much, but it's really tasty.



Pumpkin with Bengali Spices

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

3 Tbsp olive oil
1/2 tsp whole cumin seeds
1/2 tsp whole brown mustard seeds
1/4 tsp whole fennel seeds
2 bay leaves
1 whole dried red chile
2 pounds pumpkin, cut into 1-inch cubes
salt
brown sugar

Method:

Heat the oil in a wide skillet. Add the seeds, bay leaves and chile and fry until fragrant, about one minute.
Add the pumpkin. Cook for about 40 minutes until tender with a lid on, stirring occasionally. Add salt and sugar to taste and mash the pumkin.

1.06.2013

White Bean Soup

White Bean Soup

A simple soup for cold days.


White Bean Soup

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

Ingredients:

2 cups white beans, soaked overnight and drained
2 Tbsp olive oil
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 garlic clove, minced
rind of parmesan
salt and pepper

Method:

In a soup pot, heat the oil, add the onion, carrot and celery and fry on medium heat for about 5 minutes. Add the beans, 10 cups of water, garlic and cheese rind. Bring to a boil, and simmer until the beans are tender, maybe 60 to 90 minutes. Purée 1 to 2 cups of the beans and return them to the pot. Remove the cheese rind and add salt and pepper to taste.

1.02.2013

Stollen Cookies

Stollen Cookies

I wanted to bake a Stollen this year, but (as in the case of making jam and making butter from scratch) the stars didn't align in my favor. ;) So I settled for these cookies which are kind of like Stollen-fingerfood.

Stolen Cookies

Adapted from Quarkstollen-Konfekt by Petra Holzapfel from Chili & Ciabatta

Yields 2 sheet pans of cookies

Ingredients:

150 g dried raisins
2 Tbsp rum
2 Tbsp orange juice (plus more to cover the dried raisins)
100 g butter
zest of 1 orange
75 g cane sugar
seeds from 1 vanilla pod
150 g cottage cheese
300 g flour
2 scant tsp baking powder
1/2 tsp cinnamon (or to taste)
30 g hazelnuts
30 g almonds

50 g brown butter (optional)
confectioners' sugar (optional)

Method:

Soak the raisins with the rum and orange juice overnight.

Drain the cottage cheese in a colander lined with cheese cloth for about an hour.
Remove the butter from the fridge and let come to room temperature.
Preheat the oven to 200°C.

In a food processor, blitz the hazelnuts and almonds for about 20 seconds.
In a small bowl, mix flour, baking powder and spices and set aside.

Using the whisk attachment, whisk butter, sugar, orange zest and vanilla seeds until foamy. Fold in the cottage cheese and the flour mixture. Fold in the nuts and the raisins including any remaining liquid.

Transfer the dough to a floured work surface and roll out to 1/2-inch in thickness. Using a bench scraper, divide the dough into 1-inch ribbons and divide the ribbons into 1-square-inch cookies.

Transfer to a sheet pan and bake for about 12-15 minutes.

Melt the brown butter, if using and brush the warm cookies before sprinkling on the confectioners' sugar.

Transfer the cold cookies to a cookie jar and wait for 3-4 days until the spices have mingled.