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.

2.02.2014

Carrot Bulgur

Carrot Bulgur

For when you need some vegetables with carbs real quick.

Carrot Bulgur

Adapted from Eat by Nigel Slater

Ingredients:

500 g carrots, coarsely diced
1 l vegetable stock or water
200 g bulgur
1 Tbsp mustard (grain or plain)
salt and pepper

Method:

Bring the stock to a boil and cook the carrots until tender. Purée with an immersion blender. Add the bulgur and simmer on low heat for about 10-15 minutes until the bulgur is tender. Add the mustard amd salt and pepper to taste and serve.