1.26.2014

Pumpkin Curry

Pumpkin Curry

A slightly simpler approach than last time.


Pumpkin Curry

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

2 Tbsp neutral oil
500 g pumpkin, peeled, deseeded and coarsely diced
1 onion, diced
1 l vegetable stock or water
1 cup basmati rice
1 fresh chile, finely chopped
1 tsp turmeric
1/2 tsp cummin
zest of 1 lemon
salt and pepper

Method:

In a stock pot, heat the oil and fry the pumpkin and onions for a couple of minutes. Add the liquid and simmer for about 10 minutes. Add the rice, chile, turmeric and cummin and simmer for 10-15 minutes until the rice is tender. Add lemon zest and salt and pepper to taste and serve.


1.19.2014

Curried Root Vegetable Fritatta

Curried Root Vegetable Fritatta

Root vegatables + eggs + spices + frying with clarified butter = nom nom nom ;)


Curried Root Vegetable Fritatta
  
Adapted from Eat by Nigel Slater

Ingredients:

1 onion, diced
2 carrots, grated
2 parsnips, grated
2 Tbsp flour
2 tsp curry powder (or a mix of cumin, cardamon and chile to taste)
1/2 can of diced tomatoes
4 eggs
dash of salt

clarified butter

Method:

Gently mix all of the ingredients except for the clarified butter until well combined. In a skillet, melt the clarified butter and fry the fritatta dough until nicely browned, about 8-10 minutes for each side.

1.15.2014

Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

A nice little soup.



Jerusalem Artichoke Soup

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

juice of 1 lemon
500 g Jerusalem artichoke, diced
3 potatoes, diced
1 onion, diced
2 Tbsp olive oil
750 ml vegetable stock or water
1/2 tsp dried marjoram
salt and pepper

Method:

Dissolve the lemon juice in 1 l water and store the diced artichokes in the water. In a stock pot, heat the oil and fry the onion until translucent. Add the artichokes and potatoes and fry for a couple of minutes. Add stock or water to cover. Bring to the boil and simmer for about 20 minutes until the potatoes are tender. Add the marjoram and purée with an immersion blender. Add salt and pepper to taste.

1.12.2014

Stuffed Bell Pepper

Stuffed Bell Pepper

Bell pepper stuffed with potatoes and cheese on a herby tomato sauce.

Stuffed Bell Pepper

Adapted from Paprika mit Kartoffel-Käsefüllung by Chili und Ciabatta

Ingredients:

1 Tbsp olive oil
1 onion, diced
300 g potatoes, diced
2 bell peppers, cut in half and seeds removed
2 eggs
1 tsp mustard
100 g hard cheese, grated (I used Gruyère.)
salt and pepper

1 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 can diced tomatoes (400 g total weight)
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt and pepper

Method:

Preheat the oven to 180°C.

In a skillet, heat the olive oil, add the onion and fry until translucent. Add the potatoes and fry until lightly browned, then set aside. Beat the eggs with the mustard and 3/4 of the cheese. Add the potatoes to the egg mixture and fold in. Add a dash of salt and pepper and transfer into the bell peppers. Sprinkle with the remaining cheese and bake for about 30 minutes until nicely browned.

Meanwhile, heat the olive oil, add the onion and fry until translucent. Add the garlic and fry until fragrant. Add the tomatoes and let come to a simmer. Add the dried herbs and salt and pepper to taste and simmer for about 10 minutes.

Serve the bell peppers on top of the sauce.

1.08.2014

Red Beet Stew

Red Beet Stew

The earthy beets are complemented by tangy lemon and ginger.


Red Beet Stew

Adapted from Herbst- & Wintergemüse by Anne Rogge

Ingredients:

2 Tbsp olive oil
500 g potatoes, diced
500 g red beets, peeled and diced
2 onions, diced
thumb-sized piece of ginger, grated
juice and zest of 1 lemon
salt and pepper
dill for garnish

Method:

In a stock pot, heat the olive oil and fry the potatoes for a couple of minutes. Add the onions, beets and 500 ml water. Let come to the boil and simmer for about 30 minutes. Add the ginger, lemon juice and zest and salt and pepper to taste. Serve with some dill on top.

1.05.2014

Quinoa Minestrone

Quinoa Minestrone

IHCC Donna Hay Badge resized
 A little soup with vegetables and quinoa which is perfectly suitable for the spa.


Quinoa Minestrone

Adapted from Frisch und Leicht by Donna Hay

Ingredients:

2 Tbsp olive oil
1 onion, diced
2-3 potatoes, diced
1 large sweet potato, diced
1 can diced tomatoes
1 l vegetable stock or water
salt and pepper
1 scant cup quinoa

Method:

In a soup pot, heat the olive oil and fry the onion until translucent. Add the potatoes and sweet potato and fry for a couple of minutes. Add the tomatoes and the stock or water. Let come to a simmer. Add the quinoa and a dash of salt. Let simmer for about 10 to 15 minutes until the quinoa and the potatoes are tender. Add salt and pepper to taste.