12.28.2014

Cabbage with Tomatoes and Sour Cream

Cabbage with Tomatoes and Sour Cream

It's potluck time again at IHCC.


Cabbage with Tomatoes and Sour Cream

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

2 Tbsp clarified butter
1 onion, diced
1 small head cabbage, chopped
2 small potatoes, chopped
salt and pepper
1 can chopped tomatoes
1/2 tsp ground cummin
1/2 cup sour cream

Method:

In a skillet, melt the clarified butter and fry the onion until translucent. Add the cabbage and potatoes and cook on medium heat with a lid on until the potatoes are tender, about 10 minutes. Add a dash of salt and pepper, the tomatoes and the cummin and simmer until the sauce becomes slightly thick, about 10 minutes.
Add salt and peper to taste, stir in the sour cream and serve.

12.21.2014

Pasta with Spiced Tomato Sauce

Pasta with Spiced Tomato Sauce

A spicy tomato sauce for all seasons.


Pasta with Spiced Tomato Sauce

Adapted from Eat by Nigel Slater

Ingredients:

250 g pasta

1 Tbsp sunflower oil
1 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground coriander
dash of chili flakes
1 tsp black mustard seeds
1 garlic clove, minced
400 g chopped tomatoes (1 can)

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add all the spices and fry for a couple of minutes. Add the garlic and fry until fragrant. Add the tomatoes and simmer till the pasta is done.

12.14.2014

Pasta with Lentils and Chorizo

Pasta with Lentils and Chorizo

I like me some carbs with my carbs. ;)


Pasta with Lentils and Chorizo

Adapted from Im Norden nichts Neues von kochpoetin

Ingredients:

250 g pasta
2 Tbsp olive oil
200 g mushrooms, sliced
100 g chorizo, sliced
1 clove garlic, minced
1/2 cup lentils (dry volume), cooked
salt and pepper

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the mushrooms and fry until slightly browned. Add the chorizo and garlic and fry for another 3-4 minutes. Stir in the cooked lentils and add salt and pepper to taste.

12.07.2014

Pasta with Mushrooms and Sour Cream

Pasta with Mushrooms and Sour Cream

Sour Cream makes everything better. [Citation needed]


Pasta with Mushrooms and Sour Cream

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

250 g pasta
3 Tbsp olive oil
1 bunch green onions, sliced
1 pound mushrooms, sliced
salt and pepper
1 tsp sweet paprika powder
1 cup vegetable stock or water
1/2 cup sour cream

Method:

Cook the pasta in salted water until al dente.
Meanwhile, heat the oil in a skillet, add the green onions and mushrooms and fry on medium-low heat until the mushrooms are nicely browned. Add salt and pepper to taste. Add the paprika and stock and simmer for 3-4 minutes with a lid on. Stir in the sour cream and let warm through but do not boil.

11.30.2014

Quinoa-Mushroom Stew

Quinoa-Mushroom Stew

Quinoa and mushrooms are a nice combination.
 


Quinoa-Mushroom Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

20 g dried mushrooms
1 cup quinoa
2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
300 g fresh mushrooms, sliced
1 Tbsp tomato purée
salt and pepper

Method:

Cover the dried mushrooms with boiling water in a shallow bowl and set aside.
Cook the quinoa in 2 cups of water until tender, about 15 minutes, and set aside.
In a skillet, heat the oil and fry the onion until lightly browned. Add the garlic and fresh mushrooms and continue to cook until the mushrooms are well browned. Stir in the tomato purée, the quinoa and the mushrooms including their soaking liquid and cook for another 5 minutes. Add salt and pepper to taste.

11.23.2014

Roasted Potatoes with Garlic and Thyme

Roasted Potatoes with Garlic and Thyme

A simple potato dish is sometimes all you need.


Roasted Potatoes with Garlic and Thyme

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound potatoes, peeled and sliced
3 Tbsp clarified butter
1 clove garlic, minced
2 tsp dried thyme
salt and pepper

Method:

Melt the clarified butter in a skillet, add the potatoes in an even layer and fry on medium heat. Add a dash of salt and continue to fry until nicely golden turning the potatoes several times but not too often, about 20 minutes. Add the garlic and fry for another 2-3 minutes, then toss with the thyme and serve.

11.09.2014

Slow-cooked Zucchini

Slow-cooked Zucchini

An off-season recipe, because this getting-a-new-job-and-move-right-across-the-country thing is not finally over yet. But I guess it's always zucchini season somewhere. ;)


Slow-cooked Zucchini

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 clove garlic, minced
200 g feta cheese
salt, pepper

Method:

Heat the oil in a skillet, add the zucchini and fry on low heat for 20 to 30 minutes, stirring occasionally.
Add the feta and simmer for another 10 minutes. Add salt and pepper to taste and serve.

10.26.2014

Chocolate Cake

Chocolate Cake

Yes, more cake.  This time for the sixth blogiversary of this little blog. Who knew it would last that long. :)

Chocolate Cake

Adapted from Gateau de Chocolat by Gourmandises Vegetariennes

For a 22-24 cm spring pan

Ingredients:

100g dark chocolate 70% cocoa, chopped
100g dark chocolate 85% cocoa, chopped
200g butter
220g sugar
seeds from one vanilla pod
4 eggs
200g ground almonds
pinch of salt
1,5 tsp backing powder

Method:

Preheat the oven to 175°C. Line the spring pan with parchment paper and set aside. Melt the butter and the chocolate on low heat. Lightly whisk the sugar, eggs and vanilla. Carefully stir in the liquid chocolate. Fold in the almonds, salt and backing powder. Bake for about 35-40 minutes until a skewer comes out clean. Let the cake cool and set overnight for maximum flavour.

10.12.2014

Plum-Chocolate Cake

Plum-Chocolate Cake



As promised, here's the cake for welcoming Diana Henry as the featured chef at IHCC.

Plum-Chocolate Cake

Adapted from the Telegraph Column of Diana Henry

Ingredients:

1 kg plums, stones removed
200g ground hazelnuts
100g dark chocolate, cut into small chunks
175g butter, at room temperature
125g brown sugar
3 eggs, at room temperature
125g flour
1¼ tsp baking-powder


Method:

Preheat the oven to 180°C. Line a 23cm (9in) springform cake tin with grease-proof paper.
Beat together the butter and sugar until fluffy and light in texture. Add the eggs a little at a time, beating well after each addition.
Sift together the flour, baking-powder, cocoa powder and a pinch of salt. Fold the flour mixture into the eggs and butter, followed by the hazelnuts and chocolate. Scrape into the tin.
Smooth the surface and arrange the halved plums on top. Bake for an hour and 10 minutes. A skewer inserted into the cake should come out clean.

10.05.2014

Poor Man's Potatoes

Poor Man's Potatoes

IHCC
Time flew by really quickly while cooking with Nigel Slater. For the final dish I chose some frugal potatoes. Stay tuned for cooking with Diana Henry as of next week. There will be cake. :)



Poor Man's Potatoes

Adapted from Eat by Nigel Slater

Ingredients:

1 pound new potatoes, cut into quarters
2 Tbsp olive oil
2 red or yellow bell peppers, diced
1 onion, diced
1/2 liter vegetable stock or water
salt and pepper

Method:

Heat the oil and fry the potatoes for 2-3 minutes. Add the peppers and onion and fry until the onion starts to soften. Add salt and pepper to taste, add the stock and simmer for about 20 minutes until the potatoes are tender.

9.07.2014

Pasta with Tomatoes, Olives and Lemon

Pasta with Tomatoes, Olives and Lemon

A quick, cold sauce to enjoy the last warm days of summer.

Pasta with Tomatoes, Olives and Lemon

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound tomatoes, peeled, de-seeded and chopped
1 shallot or red onion, finely diced
1 clove garlic, minced
1 Tbsp pickled olives, chopped
zest of 1 lemon
1 Tbsp olive oil
salt and pepper

Method:

While the pasta is cooking, mix all of the ingredients and set aside until the pasta is al dente. Toss with the pasta, sprinkle with some more of the lemon zest and serve.

8.31.2014

Zucchini Coins with Tomatoes and Feta

Zucchini Coins with Tomatoes and Feta

Summer squash season goes on and on and on.....  :)


Zucchini Coins with Tomatoes and Feta

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients: 

2 Tbsp olive oil
1 pound zucchini, sliced
1 clove garlic, minced
1 pound tomatoes, skinned
200 g feta cheese
salt, pepper, dried thyme

Method:

Heat the oil in a skillet, add the zucchini and garlic and fry for about 10 minutes. Add the tomatoes and feta and simmer for another 10 minutes. Add salt, pepper and thyme to taste and serve.

8.17.2014

Summer Squash Soup

Summer Squash Soup

A light soup for warm days.


Summer Squash Soup

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 onion, diced
1/2 cup white rice
6 cups vegetable stock or water
salt and pepper to taste

Method:

Heat the oilin a soup pot, add the vegetables and the rice. Fry for 2-3 minutes. Add 1/2 cup of liquid and steam for about 10 minutes with a lid on. Add the remaining liquid and a dash of salt and simmer for about 10 minutes until the rice is tender. Add salt and pepper to taste.

8.10.2014

Tomato Soup with Quinoa

Tomato Soup with Quinoa

A quick soup for the peak of tomato season.


Tomato Soup with Quinoa

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 onion, diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp ground turmeric
1 pound tomatoes, peeled and chopped
salt and pepper to taste
1 cup cooked quinoa

Method:

Heat the oil in a soup pot and fry the onion until translucent. Add the spices and fry for one or two minutes. Add the tomatoes, a dash of salt and four cups of water. Simmer for 15 minutes, add salt and pepper to taste and serve with the quinoa.

8.03.2014

Toasted Millet with Tomato Sauce

Toasted Millet with Tomato Sauce

Millet was one of my food discoveries of last year. ;)


Toasted Millet with Tomato Sauce

Adapted from Vegetable Literacy by Deborah Madison

Ingredients:

1 cup millet
4 cups water
salt

2 pounds ripe tomatoes, quartered
salt and pepper to taste
1 Tbsp olive oil

1 Tbsp clarified butter
1 onion, diced
1 carrot, grated
1 bunch spring onions, sliced
1/2 tsp dried oregano

Method:

Toast the millet in a non-stick pan until it just begins to color. Transfer to a pot, add water and salt and bring to a boil. Simmer for about 20 minutes until all the liquid is absorbed.

Meanwhile, cook the tomatoes until they have completely broken down, add salt and pepper to taste and stir in the olive oil. (this will also take about 20 minutes)

While the millet and the tomato sauce are simmering along, melt the clarified butter in a skillet, add the onion and fry until translucent. Add the carrot and spring onions and fry for 3-4 minutes. Stir in the oregano. Stir the onion-carrot mix into the millet and serve with the sauce.

7.27.2014

Pork Belly with Szechuan Pepper

Pork Belly with Szechuan Pepper

We are cooking off the spice rack at IHCC this week.



Pork Belly with Szechuan Pepper

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp neutral oil
250 g pork belly, cut into 1/2-inch dice
2 Tbsp Szechuan pepper, coarsely ground
1 Tbsp honey
juice of 1 lime

Method:

In a skillet, heat the oil and fry the meat until lightly browned. Add the Szechuan pepper, honey and lime juice and cook for a couple of minutes. Serve on pasta.

7.13.2014

Braised Lamb Shanks

Braised Lamb Shanks

A quick one from the archives. (dinner last Christmas)


Braised Lamb Shanks

Adapted from Bones by Jennifer McLagan

Ingredients:

2 lamb shanks, about 350 g each
salt and pepper
2 Tbsp neutral oil
4 onions, diced
1 carrot, diced
2 tsp dried rosemary
330 ml Guinness
2 Tbsp brown sugar
1 tsp mustard
2 cloves garlic, sliced

Method:

Preheat the oven to 160°C.
Pat the lamb shank dry and sesaon with salt and pepper. In a braising pot, heat the oil and fry the shanks until nicely browned on all sides. Remove from the pot and set aside. Add the onions and fry on low-medium heat until soft, about 10 minutes. Add the carrot and rosemary and cook for 2-3 minutes. Add the rest of the ingredients, bring to a boil and add the lamb shanks. Transfer to the oven and braise for about 2 hours or until very tender. Serve on pasta.

6.29.2014

Tomato-Feta Frittata

Tomato-Feta Frittata

A juicy, summery frittata. 

I will post less frequently in the next couple of weeks, since I got myself a new job in a city 600 km away from where I currently live. Weekly postings will continue when I've got everything rigged up. ;)


Tomato-Feta Frittata

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

4 eggs
salt and pepper
1 bunch green onions, thinly sliced
1 clove garlic, minced
2 tsp dried marjoram
1 Tbsp clarified butter
2-3 tomatoes, de-seeded and diced
100 g feta cheese, diced

Method:

Beat the eggs with sat and pepper, fold in the remaining ingredients. In a 10-inch skillet, melt the clarified butter, add the egg mixture and spread out into an even layer. Cook on low heat until set, maybe 8 minutes. Slide onto a large plate, place the skillet on top and turn over. Cok for another 6 minutes or so and serve.

6.22.2014

Spicy Asparagus

Spicy Asparagus

IHCC
It's potluck time for the merry month of June at IHCC and with the end of asparagus season right ahead of us I chose a spicy stir-fry variation.



Spicy Asparagus

Adapted from World Vegetarian by Madhur Jaffrey

Ingredients:

1 pound green asparagus, trimmed, lightly peeled and cut into 1/2-inch segments
2 Tbsp neutral oil
piece of ginger, grated
2 cloves garlic, minced
dash of chile powder or paprika
1/4 cup vegetable stock or water
dash of salt and sugar
1/2 tsp roasted sesame oil

Method:

In a skillet, heat the oil and fry the ginger and garlic until fragrant. Add the chile and asparagus and stir-fry until the asparagus is well coated with the oil. Add the stock and salt and sugar. Bring to a boil and simmer with a lid on until the asparagus is tender, maybe 3 to 5 minutes. Stir in the sesame oil and serve on rice.

6.15.2014

Green Vegetable Soup

Green Vegetable Soup

Since we are doing budget-friendly dishes at IHCC this week, a seasonal vegetable soup seemed like a good idea.

Green Vegetable Soup

Adapted from Eat by Nigel Slater

Ingredients:

2 Tbsp olive oil

1 galic clove, minced
piece of ginger, grated
1 tsp turmeric
1 dried chile

250 g broad beans, trimmed and cut into 1/2-inch segments
250 g asparagus heads, trimmed
1 bunch spring onions, cut into 1/2-inch segments

1 can coconut milk
250 ml vegetable stock or water

250 g fresh peas (unshelled weight), shelled
salt and pepper

Method:

In a soup pot, heat the olive oil, add the garlic, ginger, turmeric and chile and fry for one minute. Add the broad beans, asparagus heads and spring onions and fry for one minute more. Add the cocnut milk and stock, let come to a simmer and cook until the beans are tender, about 8-10 minutes. Add the peas and salt and pepper to taste and serve.

6.08.2014

Pasta with Meatballs

Pasta with Meatballs

Since we are doing brunch at IHCC this week, I went for classic meat balls in mustard sauce.


Pasta with Meatballs

Adapted from Eat by Nigel Slater

Ingredients:

450 g sausages
1 Tbsp clarified butter
200 g cream
100 ml stock or water
2 tsp dijon mustard, or to taste
salt and pepper
pasta

Method:

Remove the casings from the sausages, divide into golf ball-sized portions and roll into balls. Melt the clarified butter in a skillet and fry the meatballs until nicely browned. Add the cream, stock, mustard and salt and pepper and let simmer while the pasta cooks to al dente.

6.01.2014

Asparagus with Bacon

Asparagus with Bacon

Veg out with asparagus. Max out the flavour with bacon. ;)


Asparagus with Bacon

Adapted from Tender Vol. I by Nigel Slater

Ingredients:

1 pound green asparagus, trimmed, peeled and cut into 1/2-inch segments
1 Tbsp clarified butter
100 g smoked bacon/pancetta, diced

Method:

Cook the asparagus in salted water until tender, about 4-6 minutes. Drain and set aside. In a skillet, melt the clarified butter and fry the bacon until nicely browned. Toss with the asparagus and serve.

5.25.2014

Kohlrabi-Tomato Stew

Kohlrabi-Tomato Stew

IHCC
It's potluck time again at IHCC and I went with a spicy vegetable stew.


Kohlrabi-Tomato Stew

Source: World Vegetarian by Madhur Jaffrey

Ingredients:

2 kohlrabi heads, peeled and diced
2 Tbsp neutral oil
1 garlic clove, minced
2 dried chiles, or to taste
5 tomatoes, peeled and diced
1/2 tsp ground turmeric
dash of salt

Method:

In a skillet, heat the oil and fry the garlic and chiles until fragrant. Add the kohlrabi and the rest of the ingredients and stir-fry for 2-3 minutes. Add 1/2 cup of water, bring to a boil and simmer for about 20 minutes until the kolhlrabi is tender. Serve on pasta or rice.

5.18.2014

Pasta with Asparagus and Lemon

Pasta with Asparagus and Lemon

Fast and easy pasta with asparagus.


Pasta with Asparagus and Lemon

Adapted from Spaghetti mit Rucola und Spargel by Chili und Ciabatta

Ingredients:

250 g pasta
4 Tbsp olive oil, divided
500 g asparagus, peeled, cut into quarters and then into bite-sized pieces
juice and zest of 1 lemon
1 garlic clove, minced
salt, pepper, sugar
freshly grated parmesan for serving

Method:

Cook the pasta until al dente.
Meanwhile, heat 2 Tbsp olive oil and fry the asparagus for 5-8 minutes until just tender. Whisk together the remaining oil, juice and zest of lemon, garlic and a dash of salt, pepper and sugar. Add the oil and the drained pasta to the asparagus and toss. Serve with some freshly grated parmesan.

5.11.2014

Curried Fried Rice

Curried Fried Rice

At IHCC we're looking for Weeknight Favorites frm Nigel Slater and this versatile fried rice is sure to make it into the Top Ten. ;)


Curried Fried Rice

Adapted from Eat by Nigel Slater

Ingredients:

1 cup basmati rice
1 Tbsp clarifid butter
1 onion, diced
1 tsp curry powder, or to taste
1 carrot, grated
2 eggs, beaten

Method:

Simmer the rice in 2 cups vegetable stock or water for 10 minutes until all the liquid has been absorbed. In a skillet, melt the clarified butter fry the onion until translucent. Add the curry powder, the carrot and the cooked rice and stir-fry for 3-4 minutes. Add the eggs and fry until just set.

5.04.2014

Coffee-Redcurrant Jam


Coffee-Redcurrant Jam

Finally, I found the time to make jam from scratch. And the result is totally worth it. ;) 


Coffee-Redcurrant Jam

Adapted from Das große Gelee-Kochen by Chili & Ciabatta

Ingredients:

1 pound redcurrants (stalks removed)
2 Tbsp whole coffee beans
1 pound jam sugar 1:1

Method:

Bring 250 ml water to the boil, add the redcurrants and simmer for 15 minutes without a lid. Strain through a sieve or a colander lined with cheese cloth. Measure 500 ml of redcurrant juice, transfer to a pot and add the sugar and the coffee beans. (You could use the remaining juice as a topping for tomorrow's dessert or measure out the total amount of juice and adjust the amount of sugar.)
Bring to a rolling boil. Boil for 4 minutes, if the jam does not solidify on the back of a spoon cook for 2 minutes more. Transfer to clean glas yars, making sure there are some coffee beans in each yar. Set aside to cool.

4.27.2014

Potatoes with Lentil Sauce

Potatoes with Lentil Sauce

Spicy, creamy potatoes. :)


Potatoes with Lentil Sauce

Adapted from 660 Curries by Raghavan Iyer

Ingredients:

1 cup red lentils
2 Tbsp neutral oil
1 onion, diced
1 fresh chile, minced or to taste
thumb-sized piece of ginger, grated
1 pound potatoes, peeled and cut into 1/2-inch dice
2 tsp salt
2 tsp ground cumin seeds
1 tsp ground turmeric
juice of 1 lime

Method:

Cook the lentils in 2 cups of water until tender, 10 to 12 minutes. Remove from the heat and set aside. In a skillet, heat the oil, add the onion, chile and ginger and stir-fry for 6 to 8 minutes until the onion browns. Add the potatoes and the dry spices and fry until fragrant. Add 1/2 cup of water and cook on medium heat until the potatoes are tender, 8 to 10 minutes. Meanwhile, purée the lentils with an immersion blender. Add the lentils to the skillet. Add the lime juice and serve.

4.21.2014

Parsnip Soup

Parsnip Soup

One more recipe for using up winter vegetables. 


Parsnip Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

2 Tbsp clarified butter
500 g parsnips, coarsely diced
2 onions, diced
1.5 l vegetable stock or water
lemon juice, to taste
salt and pepper

Method:

In a soup pot,melt the clarified butter, add the onions and fry until translucent. Add the parsnips and the stock or water. Bring to a boil and simmer until tender. Purée with an immersion blender. Add lemon juice and salt and pepper to taste and serve with a sprinkling of cayenne.

4.13.2014

Potato-Mushroom Soup

Potato-Mushroom Soup

A simple soup for the last cold days of winter.


Potato-Mushroom Soup

Adapted from Mehr Suppenglück by Sonja Riker

Ingredients:

50 g dried mushrooms, soaked in hot water for 15 minutes
2 Tbsp clarified butter
2 onions, diced
500 g potatoes, diced
1.5 l vegetable stock or water
dash of grated nutmeg, or to taste
salt and pepper

Method:

In a soup pot, melt the clarified butter and fry the onions until translucent. Add the diced potatoes and fry for a couple of minutes. Add the mushrooms including the soaking liquid, a dash of salt and the stock or water. Bring to a boil and simmer for 15-20 minutes until the potatoes are tender. Add nutmeg and salt and pepper to taste.

4.06.2014

Chickpea-Tomato Stew

Chickpea-Tomato Stew


IHCCg
For the Welcome toast at IHCC of Nigel Slater as our new current chef I went for a classic stew.

Chickpea-Tomato Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

1 cup chickpeas, soaked overnight and drained
1 Tbsp goose fat (or olive oil)
2 Tbsp smoked bacon, diced
1 garlic clove, minced
1 can diced tomatoes
1 cup orzo (or other small pasta)
1 bunch wild garlic, chopped

Method:

In a soup pot, melt the goose fat and fry the bacon until nicely golden. Add the garlic and fry until fragrant.
Add the tomatoes, chickpeas and 400 ml water. Bring to a boil and simmer for about 10-15 minutes. Add the pasta, a generous dash of salt and maybe some water if the stew seems too thick and simmer for another 10 minutes until the pasta is tender. Stir in the wild garlic and serve.

3.30.2014

Pasta with Lemon and Spinach

Pasta with Lemon and Spinach

The good thing about cooking seasonal dishes is that you don't have to post them right away but can leave the pictures sit on your hard drive and post one year later. ;)



Pasta with Lemon and Spinach

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

250 g pasta
500 g spinach,trimmed
1 tbsp clarified butter
1 clove garlic, minced
juice and zest of 1 lemon
salt and pepper

Method:

Cook the pasta until al dente. Meanwhile, blanche the spinach in salted water for 2 minutes. Drain and set aside. In a skillet, melt the clarified butter. Fry the garlic until lightly brown. Toss with the drained spinach. Add the lemon juice and zest. Drain the pasta and toss with the spinach. Add salt and pepper to taste.

3.23.2014

Cauliflower Curry

Cauliflower Curry

A super fast approach to making curry.


Cauliflower Curry

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

1 can coconut milk (400 ml)
200 ml vegetable stock or water
2 tsp curry powder
1 Tbsp brown sugar
1 small cauliflower, cut into floretts
1 Tbsp soy sauce

Method:

Mix coconut milk and water and bring to a simmer. Add the rest of the ingredients and simmer for about 20 minutes until the cauliflower is tender. Serve on rice.

3.16.2014

Kohlrabi with Bacon and Paprika

Kohlrabi with Bacon and Paprika

A quick, the-title-says-it-all dish. :)


Kohlrabi with Bacon and Paprika

Adapted from Die frische Küche by Andrea Karrer

Ingredients:

1 Tbsp clarified butter
1 onion, diced
80 g bacon, diced
2 kohlrabi, diced
salt
1/4 tsp smoked paprika powder, or to taste

Method:

In a skillet, melt the clarified butter and fry the onions and bacon for a couple of minutes. Add the kohlrabi and salt and cook for 12-15 minutes with a lid on until tender. Stir in the paprika and serve on rice.

3.09.2014

Black Bean Soup

Black Bean Soup

Plenty of flavour from only a few ingredients.


Black Bean Soup

Adapted from Eat by Nigel Slater

Ingredients:

1 Tbsp clarified butter
1 onion, diced
100 g bacon, diced
400 g black beans, soaked overnight
800 ml vegetable stock or water
1-2 tsp dried rosemary

Method:

In a soup pot, melt the clarified butter and fry the onion until translucent. Add the bacon and fry for a couple of minutes to render the fat. Add the beans and fry for some minutes more. Add the stock and dried rosemary and simmer for about 20 minutes until the beans are tender.

3.02.2014

Curry-Kohlrabi Soup

Curry-Kohlrabi Soup

Nice soup + bad lighting = funny colour


Curry-Kohlrabi Soup

Adapted from Suppenglück by Sonja Riker

Ingredients:

1 Tbsp clarified butter
1 onion, diced
1 kohlrabi/turnip cabbage, thinly sliced
2 tsp curry powder or to taste
1 can coconut milk
1/2 l vegetable stock or water
juice and zest of 1/2 lemon
salt to taste

Method:

In a soup pot, melt the clarified butter and fry the onion until translucent. Add the kohlrabi and curry powder and fry for one to two minutes. Add the coconut milk and vegetable stock and simmer for about 10 minutes until the kohlrabi is barely tender. Add the lemon juice and zest and salt to taste.

2.23.2014

Barley Risotto

Barley Risotto


IHCC Donna Hay Badge resizedIt's potluck time again at IHCC and I went for a classic barley risotto.


Barley Risotto

Adapted from Frisch und Leicht by Donna Hay

Ingredients:

2 Tbsp olive oil
200 g fresh mushrooms, sliced
2 leeks, trimmed and sliced
1 clove garlic, minced
1 cup pearl barley
1.5 l vegetable stock or water
2 tsp dried thyme
salt

Method:

In a soup pot, heat the olive oil and fry the mushrooms until well browned. Add the leeks and fry until wilted. Add the garlic and barley and fry for one or two minutes. Add the stock and thyme and simmer until the barley is tender, about 20 minutes. Add salt to taste.

2.16.2014

Curry-Sweet Potato Soup

Curry-Sweet Potato Soup

Long time no soup. ;)


Curry-Sweet Potato Soup

Adapted from Biokisten-Kochbuch by Cornelia Schinharl

Ingredients:

0,5 l vegetable stock or water
400 ml coconut milk
300 g sweet potato, diced
200 g green cabbage, cut into strips
1 chile, deseeded and minced
thumb-sized piece of ginger, grated
juice and zest of 1 lime
salt

Method:

In a stock pot, bring the stock and coconut milk to a boil. Add the sweet potato, cabbage, chile and ginger and simmer for about 10 minutes until just tender. Add the lime juice and zest and salt to taste.

2.09.2014

Potato Tortilla

Potato Tortilla

Since my Flip Fu was too weak, I went for a scrambled tortilla. :)


Potato Tortilla

Adapted from Eat by Nigel Slater

Ingredients:

1 large potato, finely diced
1 Tbsp clarified butter
1 shallot, diced
1 egg
salt and pepper

Method:

In a skillet, melt hte clarified butter and fry the potato on low-medium heat until tender, about 10 minutes.
Add the shallot and fry for another 3 minutes. Beat the egg and add some salt and pepper. Pour over the potato mix and cook until lightly set. Flip over, finish under the grill until golden brown or just scramble up.