5.19.2013

Stir-fried Red Cabbage

Stir-fried Red Cabbage

Just red cabbage with some spices. :)


Stir-fried Red Cabbage

Adapted from Herbst- & Wintergem├╝se 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- & Wintergem├╝se 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.