11.24.2013

Baked Tomatoes, Coconut, Spice

Baked Tomatoes, Coconut, Spice

Tomatoes with Indian spices and creamy coconut.


Baked Tomatoes, Coconut, Spice

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

1 Tbsp neutral oil
1 tsp mustard seeds
2 onions, diced
2 cloves garlic, minced
1/2-inch piece fresh ginger, grated
1 dried chili
2 red pepper, diced
1 tsp ground turmeric
8 tomatoes, top removed, cores scooped out
200 ml coconut milk

Method:

Preheat the oven to 200°C.

In a skillet, heat the oiland fry the mustard seeds until they pop. Add the onions and fry until translucent. Add garlic, ginger and chili and fry until the onions are golden. Add the peppers and fry until they soften. Add the turmeric, a dash of salt and the coconut milk and let warm through.

Place the tomatoes in a casserole dish, fil them with the mixture and bake for about 40 minutes. Serve on pasta or rice.

11.20.2013

Oven-roasted Beets

Oven-roasted Beets

Earthy beets go well with the salty feta.

Oven-roasted Beets

Adapted from Herbst- & Wintergem├╝se by Anne Rogge

Ingredients:

1 kg red beets, peeled and diced
5 Tbsp olive oil
salt and pepper
200 g feta cheese, diced

Method:
Preheat the oven to 200°C. Toss the diced beets with olive oil, salt and pepper. Spread the beets evenly into a casserole dish and bake for 30 minutes. Sprinkle with the feta and bake for another 10-15 minutes until the cheese starts to brown.

11.17.2013

Beet Minestrone

Beet Minestrone

An easy soup for the cold part of the year.

Beet Minestrone

Adapted from Herbst- & Wintergem├╝se by Anne Rogge

Ingredients:

1 Tbsp clarified butter
1 Tbsp olive oil
2 onions, diced
2 cloves garlic, minced
500 g beets, diced
4 celery stalks, sliced
2 handfuls leftover dried pasta
salt and pepper

Method:

In a stock pot, heat the butter and olive oil. Add the onions and fry until translucent. Add the garlic and fry until fragrant. Add the beets and celery and fry for another 5 minutes. Add water to cover and simmer for about 15 minutes. Add the pasta and simmer until al dente. Add salt and pepper to taste.

11.10.2013

Sweet Potato with Chorizo

Sweet Potato with Chorizo

Not many ingredients, but lots of flavour.


Sweet Potato with Chorizo

Adapted from Eat by Nigel Slater

Ingredients:

olive oil
100 g chorizo or spicy salami
500 g sweet potato, diced
salt and pepper

Method:

In a skillet, heat a splash of olive oil and fry the chorizo on medium to render the fat. Remove the chorizo with a slotted spoon and set aside. Add the sweet potato and fry for about 10 minutes until nicely brown. Add 200 ml water, cover and cook for 10 minutes. Remove the lid, let the liquid reduce by half and mash up the sweet potato. Add salt and pepper to taste and fold in the chorizo.