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.