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 gro├če 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.