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 K├╝che 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.