8.25.2013

Black Pepper Tofu

Black Pepper Tofu

IHCC Ottolenghi Leek Badge resized
Somehow I tend to end up posting a stir-fry for the IHCC potluck. :)


Black Pepper Tofu

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

400 g firm tofu, cut into 1/2-inch cubes
1 Tbsp clarified butter

2 Tbsp butter
4 shallots, diced
2 red chilies, thinly sliced
1 garlic clove, minced
1 Tbsp ginger, grated
4 Tbsp soy saucce
2 tsp black pepper, crushed
1 bunch spring onions, sliced

Method:

In a non-stick skillet, melt the clarified butter and fry the tofu on low heat. Toss every 3-4 minutes until the tofu becomes crisp, about 15-20 minutes.
Meanwhile, met the butter and fry the shallots until translucent. Add the chillies and garlic and fry until fragrant. Add the ginger, soy sauce, pepper and spring onions and fry for 2-3 minutes more. Fold in the crisp tofu and serve on rice.

8.18.2013

Pasta with Ratatouille and Chanterelles

Pasta with Ratatouille and Chanterelles

Pasta with summer vegetables and creamy mushrooms.


Pasta with Ratatouille and Chanterelles

Adapted from essen & trinken 08/13

Ingredients:

250 g pasta

2 Tbsp olive oil
2 onions, diced
1 garlic clove, minced
750 g tomatoes, skinned, thickly sliced
2 small aubergines, coarsely diced
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper

1 Tbsp clarified butter
1 Tbsp flour
200 g chanterelles
2 Tbsp ricotta cheese

Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil and fry 2/3 of the diced onions until translucent.
Add the garlic and fry until fragrant. Add the tomatoes and aubergine and fry for a couple of minutes. Turn down the heat, add the dried herbs and let simmer until thickened.

Add the flour into a large bowl of water and add the chanterelles. Mix gently until all the dirt has been removed from the mushrooms. Drain and set aside. In a skillet, melt the clairified butter and fry the chanterelles for a couple of minutes until most of the released liquid has evaporated. Stir in the ricotta. Serve the pasta with the ratatouille and some chanterelles on top.

8.11.2013

Pasta with Cucumber and Ricotta

Pasta with Cucumber and Ricotta

Seems like pasta with cucumber might be the next big thing. :)


Pasta with Cucumber and Ricotta

Adapted from essen & trinken 08/13

Ingredients:

250 g pasta
salt
2 Tbsp olive oil
1 onion, diced
1 cucumber, peeled, de-seeded, cut into 1/2-inch slices
125g ricotta cheese
1/2 tsp sweet, smoked paprika
1 bunch chives, thinly sliced


Method:

Cook the pasta until al dente. Meanwhile, heat the olive oil and fry the onions until translucent. Add the cucumber and fry for another 4-5 minutes. Stir in the ricotta, paprika and 3-4 Tbsp (or to taste) of the pasta cooking water. Drain the pasta and toss with the sauce. Serve with a sprinkle of chives on top.

8.04.2013

Pasta with oven-roasted Zucchini

Pasta with oven-roasted Zucchini

An easy pasta dish for summer which tastes great either warm or cold.

Pasta with oven-roasted Zucchini

Adapted from Sommerpasta vom Feinsten by Kochfrosch

Ingredients:

400 g zucchini, thinly sliced
4 Tbsp olive oil, divided
salt and pepper
250 g pasta
5 Tbsp mild vinegar
1 clove garlic, minced
2 Tbsp fresh mint, thinly sliced
pecorino,grated

Method:

Preheat the oven to 200°C. Toss the zucchini with 3 Tbsp olive oil, salt and pepper. Spread evenly on a sheet pan lined with parchment paper and bake for about 12 minutes. Whisk together the remaining olive oil, vinegar, garlic and mint. Toss the baked zucchini with the vinegar mixture. Cook the pasta until al dente, drain and toss with the zucchinis. Serve with freshly grated pecorino or parmesan.