12.29.2013

Tofu with Tomato-Cashew Sauce

Tofu with Tomato-Cashew Sauce

Tofu with a spicy, creamy sauce.


Tofu with Tomato-Cashew Sauce (Shahi Paneer)
Adapted from Shimmy-Shimmy by No Kitchen For Old Men

Ingredients:

250 g tofu or paneer
100 g cashew nuts
1 onion, diced
1 garlic clove, minced
thumb-sized piece of ginger, minced
400 g passata or chopped tomatoes
2 tsp cumin
2 tsp Garam Masala
1/2 tsp cardamom seeds
1 tsp coriander seeds
1 tsp turmeric
2 tsp sugar
oil
salt

Method:

Soak the cashew nuts in twice their volume of water for 30 minutes. Drain, reserving the liquid. Blitz with an immersion blender to a sauce-like consistency, while adding soaking liquid. Fry the tofu or paneer in a little oil until golden brown and set aside. Grind all the spices using a mortar and pestel.
In a skillet, heat some oil and fry the onion until translucent. Add the ginger, garlic and the ground spices and fry for a minute. Add the tomatoes and simmer for about 20 minutes. Purée the tomato sauce with an immersion blender. Stir in the cashew sauce and add salt to taste. Add the tofu and let warm through. Serve on rice.

12.26.2013

Braised Beef Cheeks with Lemon-Potato Mash

Braised Beef Cheeks with Lemon-Potato Mash

Slowly braised dishes make for relaxed holiday cooking.  ;)

Braised Beef Cheeks with Lemon-Potato Mash

Adapted from Arthurs Tochter kocht

Braised Beef Cheeks

Ingredients:

3 Tbsp olive oil
1 pound beef cheeks
2 onions, sliced
2 carrots, sliced
1 Tbsp tomato paste
1 glas red wine
vegetable stock or water to cover
salt and pepper

Method:

Preheat the oven to 120°C. In an ovenproof braising pot, heat the olive oil and fry the beef cheeks until well browned. Remove to a plate and set aside. Add the onions and carrots and fry for a couple of minutes. Add the tomato paste and fry for a couple of minutes more. Deglaze with the red wine. Return the beef cheeks to the pot and add stock or water to cover. Transfer the pot to the oven and braise for 4-5 hours, until the cheeks are very tender. Add salt and pepper to taste.

Lemon-Potato Mash

Ingredients:

1 pound potatoes, peeled and cut into rough chunks
200 ml milk
200 g butter
zest of 2-3 lemons
salt, pepper and nutmeg

Method:

Boil the potatoes until tender. Drain the potatoes and mash them up, preferably with a potato ricer. Heat the milk and stir in the butter until completely liquefied. Add the lemon zest and stir the milk mixture into the potatoes. Add salt, pepper and nutmeg to taste.

12.22.2013

Quinoa with Mushrooms and Ginger

Quinoa with Mushrooms and Ginger

IHCCThis spicy quinoa dish will be a big hit at any potluck.


Quinoa with Mushrooms and Ginger

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

1 Tbsp olive oil
1/2 tsp mustard seeds
1/2 pound mushrooms, cleaned and sliced
thumb-sized piece of ginger, peeled and diced
1 cup quinoa
2 cups vegetable stock or water
salt

Method:

In a skillet, heat the olive oil, add the mustard seeds and fry until they pop. Add the mushrooms and ginger. Fry until well browned, stirring frequently. Add the quinoa, a dash of salt and the liquid. Bring to a boil and simmer for about 20 minutes. Remove from the heat and set aside for another 10 minutes.

12.18.2013

Mushroom Soup

Mushroom Soup

A clear and hearty broth with a bit of sweetness from the parsnip.

Mushroom Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

25 g dried mushrooms
2 Tbsp olive oil
1 onion, diced
1/2 pound fresh mushrooms, cleaned and sliced
1 parsnip, peeled and diced
1/2 tsp dried thyme
salt and pepper

Method:

Soak the dried mushrooms with 3 cups hot water and set aside. In a soup pot, heat the olive oil and fry the onions until translucent. Add the mushrooms and parsnip and fry until the mushrooms are well browned. Add the dried thyme and the dried mushrooms including the soaking liquid and simmer for about 20 minutes. Add salt and pepper to taste.

12.15.2013

Chocolate Chip Cookies

Chocolate Chip Cookies

IHCC Donna Hay Badge resized
With these cookies you can fill the tins any time of the year.


Chocolate Chip Cookies

Adapted from Frisch und Leicht by Donna Hay

Ingredients:

300 g whole wheat flour
45 g rolled oats
1/2 tsp backing powder
100 g sugar
120 g chocolate chips
125 ml vegetable oil
125 ml maple syrup
1 egg
1 1/2 tsp vanilla extract

Method:

Preheat the oven to 180°C. Whisk together all the dry ingredients. Add all the wet ingredients and mix until well combined. Place individual portions of about 1 Tbsp of dough onto a sheet tray, flatten them to an even height and bake for about 12-15 minutes until golden brown. Set aside to cool on the sheet tray. 
Yields 16-20 cookies.

12.11.2013

White Cabbage Soup

White Cabbage Soup

The slightly sweet taste of the caraway seeds pairs well with the tangy yoghurt.


White Cabbage Soup

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

2 onions, thinly sliced
1/2 white cabbage, core and outer leaves removed, thinly sliced
2 Tbsp clarified butter
1 bay leaf
salt and pepper 
1/2 tsp caraway seeds
1 l vegetable stock or water
yoghurt and chives for garnish

Method:

In a stock pot, melt the clarified butter, add the onion and fry until translucent. Add the cabbage and fry until wilted. Add the spices and the liquid and simmer for about 30 minutes until tender. Serve with a dollop of yoghurt and some chives.

12.08.2013

Two Potato Curry

Two-Potato Curry

Double the potatoes, double the fun. :)

Two-Potato Curry

Adapted from 660 Curries by Raghavan Iyer

Ingredients:
2 Tbsp sunflower oil
1 Tbsp cumin seeds
1 pound potatoes, cut into 1/2-inch dice
1 pound sweet potatoes, cut into 1/2-inch dice
1/2 tsp cayenne
1/2 tsp smoked paprika
salt

Method:

In a skillet, heat the oil and fry the cumin seeds until they sizzle. Add both kinds of potato and fry for about 5 minutes. Add the cayenne, paprika and a dash of salt and stir them in. Add 1 cup of water, reduce the heat to medium-low and simmer with a lid on for about 10 minutes until the potatoes are tender. Remove the lid and simmer for another 5 minutes until the sauce thickens.

12.04.2013

Tomato Bisque

Tomato Bisque

A smoky soup for a cold winter day.


Tomato Bisque

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 Tbsp olive oil
1 small onion, diced
1 clove garlic, sliced
1/4 tsp smoked paprika powder, or to taste
1 pound ripe tomatoes
salt and pepper

Method:

In a stock pot, heat the olive oil. Add the onions and fry until translucent. Add the garlic and fry until fragrant.
Add the the paprika and the tomatoes and fry for a couple of minutes. Add 1 cup of water, bring to a boil and simmer for about 20 minutes. Carefully purée the soup with an immersion blender. Add salt and pepper to taste.

12.01.2013

Potatoes with Duck Fat and Garlic

Potatoes with Duck Fat and Garlic

Duck fat is the magic bullet for frying potatoes.

Potatoes with Duck Fat and Garlic

Adapted from the kitchen diaries by Nigel Slater

Ingredients:

3 Tbsp duck fat, divided
1 pound potatoes, sliced
3 onions, sliced
1 clove garlic, sliced
salt and pepper

Method:

In a skilet, heat 2 Tbsp duck fat. Add the potatoes and fry on medium-low heat for about 20-25 minutes without stirring too often. Add the remaining duck fat and the onions and fry for another 10 minutes. Add the garlic and fry for another 5-10 minutes. Season with salt and pepper to taste.