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.

4.07.2013

Savoy Cabagge and Parmesan Skin Soup

Savoy Cabagge and Parmesan Skin Soup

IHCC Ottolenghi Leek Badge resized
A tasty way to use up that old rind of parmesan lurcking in the freezer. ;)


Savoy Cabagge and Parmesan Skin Soup 

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

4 Tbsp olive oil
1 onion, sliced
1 clove garlic, minced
1 Savoy cabagge, core and outer leaves removed, coarsely sliced
1 potato, diced
1 l vegetable stock or water
one handful parmesan skin
1 mild red chile, deseeded and sliced
salt
grated parmesan for garnish

Method:

In a soup pot, heat the oil and fry the onions until translucent. Add the garlic and fry until fragrant. Add the cabagge and potato and fry for another 2-3 minutes. Add the stock to cover and the parmesan skin. Bring to the boil and simmer for 10-15 minutes, until the potato is tender. Remove and discard the parmesan skin. Add salt to taste. Carefully purée the soup with an immersion blender, adding more liquid if necessary. Adjust the seasoning and serve with a sprinkle of grated parmesan.

4.04.2013

Pasta with Cabbage and Lemon

Pasta with Cabbage and Lemon

A simple pasta dish to use up the last of the cabbages before the first spring vegetables arrive.

Pasta with Cabbage and Lemon

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

1 small head savoy cabbage, about 400 g
500 g pasta (e.g. linguine)
juice and zest of 1 organic lemon
200 ml cream
salt and pepper

Method:

Remove the outer leaves from the cabbage, cut into quarters and remove the core. Cut the cabbage into fine ribbons. Boil in salted water for about 7 minutes until the cabbage is tender but still a little bit crunchy. Drain and rinse with cold water. Cook the pasta as per instructions on the packet. Meanwhile, heat the cream in a saucepan, add the lemon juice and zest and add salt and pepper to taste. When the pasta is al dente, drain and toss with the sauce and cabbage. Let stand on low heat with a lid on for a few minutes to warm through.


4.01.2013

Stuffed Lamb Shoulder

Stuffed Lamb Shoulder

Even though spring is a bit late this year, the lambs are not. ;)


Stuffed Lamb Shoulder

Adapted from Meine mediterane Küche by Vincent Klink

Ingredients:

3 Tbsp olive oil
300 g shallots, diced
2 cloves garlic, diced
1 Tbsp English mustard powder
leaves of 4 sprigs thyme
1 small leek, sliced
1 small carrot, diced
1 sprig cellery, sliced
1 lamb shoulder, de-boned, about 600 g
salt, pepper
3 tomatoes, skinned and diced
250 ml stock or water
1 Tbsp cold butter

Mehod:

Preheat the oven to 160°C.

In a skillet, heat 1 Tbsp olive oil, add the shallots and fry until translucent, add the garlic and mustard powder, fry until fragrant, remove from the heat and set aside.

Spread out the lamb shoulder on your work surface, sprinkle with salt and pepper, evenly distribute the shallot-mustard mixture on the meat. Roll the meat ino a log, dress the log with kitchen yarn and sprinkle with salt and pepper on the outside.
In a braising pot, heat the remaining olive oil, add the stuffed lamb shoulder and fry on all sides until nicely browned. Add the leek, carrot and cellery, put a lid on and transfer to the oven. After 30 minutes add the tomatoes. After 15 more minutes add the stock. Braise in the oven for a total of 90 minutes. Add more stock if the pot runs dry. Transfer the shoulder to a plate and keep warm in the (switched off) oven. Pass the sauce through a colander or sieve and whisk in the cold butter. Slice up the meat and serve with the sauce.