9.29.2013

Pasta like Paella

Pasta like Paella

When you've run out of rice for your paella, pasta will work too. :)


Pasta like Paella

Adapted from essen & trinken 08/13

Ingredients:

300 g chorizo (or any spicy salami-style sausage) case removed and thinly sliced
4 Tbsp olive oil
2 onions, diced
2 garlic cloves, minced
300 g cherry tomatoes, cut in half
1.2 l vegetable stock or water
400 g pasta
1 tsp dried thyme
salt and pepper

Method:

In a skillet, heat 1 Tbsp olive oil, add the chorizo and fry on medium heat until crisp, about 8-10 minutes. Remove the chorizo and set aside. Add the remaining olive oil to the chorizo-flavoured oil in the skillet. Add the onion and fry until translucent. Add the garlic and fry until fragrant. Add the pasta and 1/3
of the liquid in use. Let it come to a simmer and add the tomatoes and a dash of salt. Stir occasionally until the liquid has been absorbed. Add another 1/3 of the liquid and simmer while stirring occasionally until the liquid has been absorbed. Add the last 1/3 of the liquid and the dried thyme, and simmer while stirring occasionally until the liquid has been absorbed and the pasta is al dente. Add salt and pepper to taste. Serve with the crispy chorizo on top.

9.22.2013

Yoghurt and Barley Soup

Yoghurt and Barley Soup

IHCC Ottolenghi Leek Badge resized
A warming soup for the IHCC potluck.


Yoghurt and Barley Soup

Adapted from Jerusalem by Yotam Ottolenghi

Ingredients:

1.5 litres water
200 g pearl barley
2 onions, diced
1 1/2 tsp dried mint
2 Tbsp butter
2 eggs, beaten
400 g yoghurt
1 bunch spring onions, thinly sliced
salt and pepper

Method:

In a large pot, bring the water to a boil, add 1 tsp salt and the barley. Simmer until the barley is tender and remove from the heat, about 15-20 minutes. Melt the butter in a skillet and fry the onions and mint on medium heat until soft, about 15 minutes.
Whisk the eggs and the yoghurt, slowly add several ladles of the hot soup to temper the eggs and yoghurt.
Add the egg mixture to the soup and bring to a low simmer. Remove from the heat and stir in the spring onions. Add salt and pepper to taste.

9.15.2013

Braised Potatoes

Braised Potatoes

Very simple and very good. :)


Braised Potatoes

Adapted from How to Cook Everything by Mark Bittman

Ingredients:

1 pound potatoes, peeled and cut into chunks
1 onion, diced
2 Tbsp olive oil
1/2 Tbsp mustard
salt and pepper

Method:

n a skillet, heat the olive oil and fry the onion until translucent. Add the potatoes and fry for a couple minutes more. Add the mustard and water barely to cover and simmer on low heat until tender, about 15 minutes.

9.08.2013

Bolognese Sauce

Bolognese Sauce

An old classic with a new (to me) shape of pasta called mezzi rigatoni.


Bolognese Sauce

Adapted from Das Kochbuch für Geeks by Mela Eckenfels, Petra Hildebrandt

Ingredients:

2 Tbsp olive oil
500 g ground meat
2 onions, diced
2 cloves garlic, minced
2 Tbsp tomato paste
half a glass red wine
3 tsp dried oregano
3 tsp dried thyme
1 dried chili
salt and pepper

freshly ground parmesan cheese for serving

500 g pasta


Method:

In a skillet, heat the olive oil and fry the minced meat until crumbly. Add the onions and fry until translucent.
Add the garlic and tomato paste and fry until fragrant. Deglaze with the wine and let the alcohol cook off. Add the dried herbs and simmer for 45 minutes to 2 hours. Add salt and pepper to taste and serve on pasta with some parmesan.

9.01.2013

Pasta Pizza

Pasta Pizza

On those days where you have cake for breakfast you might as well have pasta for pizza.


Pasta Pizza

Adapted from Spaghettipizza mit Tomaten und Rucola by Chili und Ciabatta

Ingredients:

250 g pasta

1/2 Tbsp clarified butter

3 eggs, scrambled and seasoned with
salt and pepper

about 5 tomatoes, sliced

200 g feta cheese, crumbled and mixed with
1/2 tsp dried oregano and
1/2 tsp dried thyme

Method:

Preheat the oven to 200°C. Cook the pasta until al dente. Meanwhile, in an oven-proof skillet, melt the clarified butter. Drain the pasta and transfer to the skillet. Fry on medium heat for 2-3 minutes. Spread the scrambled eggs evenly onto the pasta. Put a lid on and cook on low heat for about 10 minutes until set. Remove the lid, distribute the tomatoes onto the pasta, sprinkle on the feta and place in the oven (without the lid) for about 15-20 minutes until the cheese has melted.