tag:blogger.com,1999:blog-24262234781983300242012-01-30T07:51:37.111+01:00Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.comBlogger2331100tag:blogger.com,1999:blog-2426223478198330024.post-65559625015215354132012-01-29T20:19:00.009+01:002012-01-29T20:58:28.781+01:00

Fresh Egg Pasta with Simple Tomato SauceI wanted to make some fresh pasta, while we are still cooking with Tessa Kiros but somehow I missed the mushroom season to make the picci with mushrooms from Twelve. Instead I tried to make the ravioli with sage butter, but couldn't get and fresh sage (and not for want of trying, I can tell you) plus my past dough turned out a bit brittle and I didn't trust

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-29524181711733226322012-01-25T19:44:00.005+01:002012-01-25T20:01:10.053+01:00

Kimchi Stew / KimchijjigaeAnother simple kimchi preparation for when you get tired of eating all those pancakes. ;)Kimchi Stew / KimchijjigaeAdapted from Das Korea-Kochbuch by Minbok Kou, Sunkyoung Jung & Yun-Ah KimIngredients:500 g kimchi200 g pork necksesame oilsaltMethod:Cut the pork into 1/2-inch cubes. Heat some sesame oil in a pot and fry the pork and the kimchi for some minutes. Add water

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-39550085681589006372012-01-22T19:20:00.006+01:002012-01-22T19:37:42.145+01:00

Braised EndiveThsi week it's all about snow-coloured food at IHCC. I made some braised endives. You should stick with Tessa's recommendation to serve this as a starter course. I think the bitterness is too much when used as a main course.Braised EndiveAdapted from Die Toskana in meiner Küche / Twelve by Tessa KirosIngredients:2 small endives4 Tbsp black olives, deseeded and thinly sliced2 anchovy

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-86837014053242908592012-01-18T20:34:00.008+01:002012-01-18T20:43:11.105+01:00

Gung Bao ChickenI haven't tried Kung Pao chicken at a Chinese restaurant because I usually go for fried duck, so I made this dish out of curiosity during the Christmas holiday. The peanuts add a nice crunch to the hot and mildly sour sauce.Gung Bao ChickenAdapted from Land of Plenty by Fuchsia DunlopIngredients:2 boneless chicken breasts,cut into 1/2-inch cubes3 cloves garlic, thinly sliced1 inch

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-27928445347418653612012-01-15T20:29:00.007+01:002012-01-15T20:40:45.030+01:00

Kimchi PancakesI've made some kimchi, as a little project during the Christmas break. Apart from eating kimchi as is, you can also make little pancakes from it kind of like a spicy version of okonomiyaki. Next time I wouldn't serve it with rice but with some sort of yoghurt dip. The cold kimchi pancakes went well with some ajvar the next day.Kimchi Pancakes / KimchiyachaejeonAdapted from Das

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-2017731677149137782012-01-11T20:52:00.005+01:002012-01-11T20:57:10.052+01:00

Deep-dish PizzaSome time ago I bought a pizza pan for creating steam in the oven when baking bread. Since I didn't get around to making bread, I put it to another use.Deep-dish PizzaAdapted from American Pie by Peter ReinhartIngredients:For the topping4 links of coarse Bratwurst, casings removed1 loaf (maybe 120 g) mozzarella cheese, sliced4 cups diced tomatoes1/2 cup parmesan, gratedFor the

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-23298768933739589632012-01-08T20:49:00.007+01:002012-01-08T20:58:50.301+01:00

Osso Bucco with GremolataIHCC is soaking up the rays of the Tuscan sun this week. I went for a classic dish of braised veal shanks which are livened up by a garnish of garlic, lemon and parsley.Osso Bucco with GremolataAdapted from Die Toskana in meiner Küche / Twelve by Tessa KirosIngredients:2 carrots, diced1 onion, diced4 celery stalks, dicedolive oil2 slices of veal shank, about 1 inch thick(

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-70611203610689410792012-01-04T16:41:00.006+01:002012-01-04T16:54:48.103+01:00

Pasta with SpinachA quick pasta dish for everyday cooking.:)Pasta with SpinachAdapted from Unsere besten Rezepte by Martina Meuth & Bernd Neuner-DuttenhoferServes 2Ingredients:150 g pasta1 onion, diced3 garlic cloves, mincedolive oil1 chile, minced1 Tbsp pine nuts *500 g fresh spinach, coarsely cut and blanchedsalt, pepper, nutmegparmesan, freshly grated* OmittedMethod:Cook the pasta until al

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-3486464033930385192012-01-01T20:26:00.005+01:002012-01-01T20:34:55.577+01:00

Vassilopitta / New Year's CakeHappy New Year, everyone. Let's start 2012 with a little cake for breakfast.Vassilopitta / New Year's CakeAdapted from Griechenland in meiner Küche / Food from many Greek Kitchens by Tessa KirosFor a 7-inch springform (double all ingredients for an 11-inch springform and bake for 50-60 minutes)Ingredients:225 g flour1 1/2 tsp backing powderdash of salt100 g soft

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-89644322043252714532011-12-21T20:04:00.006+01:002011-12-21T20:20:06.618+01:00

Farro and Chickpea SoupI'm still not done using up my bag of farro, so I made this elegant and flavourful soup.Farro and Chickpea SoupAdapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah MadisonIngredients:1 1/2 cups farro, soaked for an hour or longer in cold water and drainedolive oil1 onion, diced3-4 celery ribs, finely sliced1 bunch parsley, chopped3 bay leaves1 garlic clove

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-1197199792844022912011-12-18T17:09:00.010+01:002011-12-18T17:28:02.790+01:00

Beans with Olive OilI was inspired to make this dish by Deb, who posted it for the Bean there, done that theme. As you can see in the picture, my version is running low on beans, because I had only a small can of beans to start with (the original recipe calls for 500 g of beans) and because I doubled the amount of carrots. This converts an antipasti into a warming winter soup.Beans with Olive

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-10369111128180793592011-12-14T19:38:00.003+01:002011-12-14T19:48:17.654+01:00

Pumpkin CurryPumpkin + Indian Spices = Soul FoodPumpkin CurryAdapted from Cotta's kulinarischer Almanach 1998/99 by Vincent KlinkIngredients:1 pumpkin (hokkaido), peeled, deseeded and cut into 1/2-inch dice3 cloves garlic2 onions1 tsp ground cumin1 tsp ground turmeric1 tsp grated ginger1/2 tsp mace1 fresh chile, minced1 Tbsp fresh thyme leaves (used dried)1 l stock or water1 small leek,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-76418861950310456902011-12-11T18:39:00.007+01:002011-12-14T19:43:09.835+01:00

Peppers with FetaPeppers are one of my favourite red food, even more so when they are filled with feta. Since the peppers were pointy but a bit irregular in shape, I didn't manage to deseed them just by removing the cap as described in the recipe but had to slice them lengthwise. The peppers were delicious all the same.Peppers with FetaAdapted from Griechenland in meiner Küche / Food from Many

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-5836376182038186102011-12-06T18:16:00.007+01:002011-12-06T18:54:51.670+01:00

Veal Heart with Caper SauceLike last autumn, I wanted to try a not-so-standard meat recipe and again I ended up with mixed results. Maybe I should take the hint. ;)On the upside, one can say that maybe veal heart is a little intimidating to prepare, but it's not icky food. And the caper sauce goes really well with pasta.On the downside, I really didn't like the soft texture of the cooked heart. I

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-51753748547298717282011-12-01T18:18:00.005+01:002011-12-01T18:40:11.327+01:00

Farro SoupThere was quite a bit of farro left from when I made the farro salad. I found the salad kind of okay, but in a warm soup the farro contributes much more flavour to the final dish.Farro SoupAdapted from How to Cook Everything Vegetarian by Mark BittmanIngredients:1/4 cup olive oil1 large onion, sliced2 celery stalks, chopped2 carrots, choppedsalt and pepper1 clove garlic, minced1 cup

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-29821084806493506032011-11-27T19:23:00.007+01:002011-11-27T19:34:17.036+01:00

Mixed Pulses SoupCold November weather has arrived, so it takes some nice hot soup to inspire an attitude of gratitude.Mixed Pulses SoupAdapted from Die Toskana in meiner Küche / Twelve by Tessa KirosServes 6Ingredients:150 g borlotti beans, soaked in cold water overnight150 g pearl barley150 g lentilsolive oil1 onion, diced4-6 carrots, thinly sliced4-6 stalks of celery50 g bacon, diced3 bay

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com8tag:blogger.com,1999:blog-2426223478198330024.post-77086957098364034402011-11-24T18:07:00.006+01:002011-11-24T18:18:53.688+01:00

Zucchini in umido / Slow-braised ZucchiniHere's a dish with the last of summer's bounty which I made a while ago. You can also poach an egg in the cooking liquid, by adding the egg about four minutes before the dish is finished.Zucchini in umido / Slow-braised ZucchiniAdapted from Hauptmahlzeit Zucchini by Claudio from Anonyme KöcheIngredients:2 small zucchini, cut into half-inch slices1 onion,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-55870579094926686812011-11-20T20:25:00.005+01:002011-11-20T20:38:37.369+01:00

Pumpkin PizzaAs a contrast to the drab november fog, it's all about Orange Skies at this weeks IHCC theme. The pumpkin pizza from Falling Cloudberries fits well into the required dress code. The plated dish looks like a bit of an accident but tasted really good all the same. I guess there is a good reason why the picture in the book was taken from the pizza still sitting in the pan.Pumpkin

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-78160014746227107792011-11-06T18:39:00.010+01:002011-11-06T20:14:37.143+01:00

Pasta with Eggs and Fried BreadcrumbsIt's all about the world of pasta at this weeks IHCC theme. I chose this recipe to use up some surplus eggs and a stale bun. The fried breadcrumbs are a variation of the pangrattato from about a year ago.Pasta with Eggs and Fried BreadcrumbsAdapted from Familienrezepte / Falling Cloudberries by Tessa KirosServes 4Ingredients:4 eggs4 Tbsp olive oil300 g pasta6

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com8tag:blogger.com,1999:blog-2426223478198330024.post-36188706164844577622011-10-23T19:15:00.010+02:002011-10-23T19:50:22.647+02:00

Penne con la zucca / Pasta with PumpkinFall is the right time for rustic, peasant food which just so happens to be the current theme at IHCC. This pasta with pumpkin recipe fits the bill perfectly.Penne con la zucca / Pasta with PumpkinAdapted from Die Toskana in meiner Küche / Twelve by Tessa KirosServes 6Ingredients:3 Tbsp olive oil1 onion, dicedabout 80 g salsiccia or pork sausage,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-35858006253588153962011-10-22T19:58:00.007+02:002011-10-22T20:28:51.067+02:00

Poppyseed-Lemon WafflesTo celebrate the third birthday of the Delta Kitchen blog, I broke out the waffle iron to make some poppyseed-lemon waffles. The flavours of poppyseed and lemon go together really well and could also be used in muffins.Poppyseed-Lemon WafflesAdapted from Waffeln by Kristiane Müller-UrbanIngredients:125 g soft butter100 g sugardash of saltzest of 1 lemon4 eggs200 g flour2

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-4358199563362488662011-10-16T20:20:00.007+02:002011-10-16T20:36:01.815+02:00

Potato GnocchiGnocchi have been on my to-do list for a long time. I've finally gotten around to make some and they turned out really well. Very fluffy and potato-y. Probably the extra work of marking the gnocchi with a fork is only necessary if you forego the frying and serve the gnocchi with some sauce. For frying it should do to just make some pattys from the dough.Potato GnocchiAdapted from

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-32116282615975440822011-10-11T20:23:00.006+02:002011-10-11T20:49:11.237+02:00

Plum TarteWith the last plums of this summer I went for a plum cake (or to put it more elegantly a plum tarte). It turned out nicely moist and not too sweet.In the original recipe the blindbaking takes only 10 minutes but this proved way too short. I used a tarte pan with a removable bottom and half the topping drained away before I could place it onto a sheet pan.Plum TarteAdapted from essen &

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-28601150440055739582011-09-25T20:30:00.008+02:002011-09-25T21:13:27.229+02:00

Farro Salad with oven-baked VegetablesSix months have gone by and this is the last week of cooking with Jamie Oliver at IHCC. For the final dish I wanted to try a new ingredient and went for a farro salad. It's very filling and the quantities given below could easily serve 6. Next time I would dice the vegetables before baking because to me this seems to be easier than mincing the tender

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-25524250212803641232011-09-18T20:03:00.005+02:002011-09-18T20:27:34.294+02:00

Eggplant SaladThis salad is a nice preparation for eggplant without getting it all soaked up with oil. The cellery adds some crunch and the egg yolks give binding to the sauce.Eggplant SaladAdapted from Annemarie Wildeisen's kochen 9/2011Ingredients:2 small eggplants, cut into 1/2-inch dicesalt2-3 cellery stalks, thinly sliced2 hard-boiled eggs, diced1/2 bunch flat-leaf parsley, minced1/2 bunch

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-80850625724832074072011-09-11T21:17:00.005+02:002011-09-11T21:47:58.164+02:00

Zucchini CurryThis dish fits well into the transition of the seasons, as it combines fresh summer produce with a fiery, flour-bound sauce typical for autumnal braises.Zucchini CurryAdapted from Die frische Küche by Andrea KarrerIngredients:3-4 zucchini, quartered and cut into bite-size chunkssunflower oil1 onion, dicedknob of butter2 garlic cloves, minced2 tsp curry powder, or to taste1 Tbsp

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-35326274403363494762011-09-03T20:44:00.008+02:002011-09-03T21:02:10.281+02:00

Pasta with Zucchini and Garlic While summer still lasts, you should grab the chance (and some zucchini) to try this pasta. Pasta with Zucchini and Garlic Adapted from Super Natural Every Day by Heidi Swanson Ingredients: 2 medium zucchini, coarsely grated salt 250 g pasta or 125 g each of whole wheat and durum pasta olive oil 1 clove garlic, thinly sliced 1/2 tsp red pepper flakes * 1 Tbsp

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-20374470623024476942011-08-28T20:36:00.008+02:002011-08-28T21:33:20.515+02:00

Greek-style Qinoa Salad It's been a while since I made something with quinoa. So when I saw the recipe for this salad I put it on the must-make-soon list. Which turned out to be a good idea. The nutty flavour of the quinoa goes well with the salty feta and the crisp vegetables. There will be lots of other soups, salads and sandwiches at IHCC this week. Greek-style Qinoa Salad Adapted from

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-37304884853593288712011-08-21T20:21:00.005+02:002011-08-21T20:51:53.068+02:00

Redcurrant Cake To continue with the topic of berries from the last post, here's a super-easy redcurrant cake. Redcurrant Cake Adapted from Schwedischer Johannisbeerkuchen by Rike from genial lecker Ingredients: For a 7-inch springform 125 g redcurrants, removed from the stalks 1 Tbsp butter 1 egg 2 Tbsp honey 75 g flour 1/2 tsp backing powder Method: Line the springform with

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-4827690636761719822011-08-14T20:07:00.006+02:002011-08-14T20:37:01.977+02:00

Raspberry-Yoghurt Ice Cream Summer brings a wide selection of berries to the market, so it was an easy choice for dessert time at IHCC. The ice cream is very refreshing and tangy. If you make this for kids (the original recipe is part of an article about food to make for/with kids during the summer holiday), adding some sweetener of your choice might be a good idea. Raspberry-Yoghurt Ice Cream

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-88276014752520126152011-08-08T19:28:00.006+02:002011-08-08T19:50:27.758+02:00

Tomatoes with Harissa and Bulgur The original recipe is for a Tunisian Tomato and Pepper Stew, but since I couldn't get fresh bell peppers I had to make do without. The bulgur makes this a substantial meal and takes off some of the edge of the harissa's heat. Tomatoes with Harissa and Bulgur Adapted from Vegetarian Cooking for Everyone by Deborah Madison Ingredients: 2 yellow onions, diced 1

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-42718706077107510912011-07-22T20:39:00.004+02:002011-07-22T20:48:12.587+02:00

Tomatoes with Goat Cheese and ThymeTomato season is in full swing. So let's make the most of it. :)Tomatoes with Goat Cheese and ThymeAdapted from Tender Vol.I by Nigel SlaterIngredients:4 large tomatoesolive oilthyme, 4-5 sprigs if using fresh thyme or 2-3 tsp dried2 small goat's cheeseMethod:Preheat the oven to 180°C. Cut off the top ends of the tomatoes and spoon out the seeds. Place the

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-44089687164614985182011-07-17T20:07:00.006+02:002011-07-17T20:50:09.540+02:00

CaponataOne month has passed and a new potluck at IHCC has arrived. This time, I went for an aubergine or eggplant stew from Sicily.CaponataAdapted from Jamie's Italy by Jamie OliverIngredients:olive oil2 big aubergines, cut into thick slices1 heaped tsp dried oreganosalt and black pepper1 small red onion, diced2 garlic cloves, thinly sliced1 bunch flat-leaved parsley, sprigs and leaves minced

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-7754486487408415092011-07-11T20:48:00.004+02:002011-07-11T21:10:20.968+02:00

Pasta with Peas and LimePeas made one more appearance in the Delta Kitchen this summer. The lime and the herbs were a good combination but all that cream made the sauce pretty heavy. Next time I would use half and half or maybe one third each of cream, milk and yoghurt.Pasta with Peas and LimeAdapted from Die frische Küche by Andrea KarrerIngredients:zest and juice of 3 limes1 garlic clove,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-8006021934713952122011-07-03T20:36:00.006+02:002011-07-03T20:52:36.088+02:00

Pasta cacio e pepeThis dish comes in handy when you return home from a vacation to a practically empty fridge and suddenly realize that the next day is a public holiday. (Don't ask why I know this. ;) ) But even when your pantry is well stocked it is definitely worth making.Pasta cacio e pepeAdapted from Spaghetti cacio e pepe by Anke GrönerIngredients:250 g pastaabout 10 black pepper corns plus

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-25049748220449880182011-06-29T21:26:00.004+02:002011-06-29T21:46:37.738+02:00

Cauliflower-Lentil Curry Sorry for the long delay since the last post, but life, work and holidays each took their turn to keep me away from blogging. To get back on track, here's a simple cauliflower curry.Cauliflower-Lentil Curry Adapted from Kochen fast ohne Geld by Hans GerlachIngredients:250 g red or yellow lentils1 small head of cauliflower1 leek2 Tbsp oil3-4 Tbsp curry paste1-2 Tbsp rice

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-16872568213361400342011-06-12T21:47:00.005+02:002011-06-12T22:12:46.155+02:00

Braised Peas with Spring Onions and Romain LettuceIt's potluck time again at IHCC. This time I tried a dish with my new favourite vegetables, fresh peas.I don't know if it's got something to do with the freshness of the peas or the cooking temperature but this time the peas "wrinkled up". Which they didn't in the asparagus and pea ragout. Hmm, maybe I should check if McGee has something to say

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-70637408063500395392011-06-03T20:16:00.006+02:002011-06-03T20:52:57.662+02:00

Pasta with Roast Tomato and Basil SauceLet's take a break from asparagus recipes. Tomatoes (grown under glass) are starting to appear at the green market. This recipe by Nigel Slater combines them with basil and cream into a quick and easy sauce.Sorry for the misplaced focal plane. That's the kind of thing which happens if you start to fiddle around with manual exposure because full automatic

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-13650009880185736632011-05-29T20:13:00.004+02:002011-05-29T20:42:40.744+02:00

Asparagus and Pea RagoutOnly three weeks of asparagus season left to go. This is a simple dish of fresh vegetables and to me at least the star of the show are the fresh peas.Asparagus and Pea RagoutAdapted from The Art of Simple Food by Alice WatersIngredients:3/4 pound green peas3/4 pound green asparagus3 Tbsp butter, divided3 spring onions, trimmed and sliced1/2 cup watersalt1 Tbsp parsley,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-36394318860627101302011-05-23T21:12:00.008+02:002011-05-23T21:55:50.292+02:00

Asparagus-Lemon RisottoLet's move on with cooking asparagus. Somehow, this year I seem to be drawn to combinations of asparagus with rice as this risotto seems similar to the pilaf of almost three weeks ago.Asparagus-Lemon RisottoAdapted from The Art of Simple Food by Alice WatersIngredients:1 pound asparaguszest and juice of 1 lemon2 Tbsp butter1 onion, diced1 1/2 cups risotto rice5 cups

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-77527139343928410182011-05-15T20:23:00.005+02:002011-05-15T21:03:26.908+02:00

Pasta with SausagePlenty-o-pasta is the current theme at IHCC. Don't be mislead by the unassuming name of the dish; it's great when you don't have the time for a slow-braised bolognese. (Come to think of it, I might try adding some fennel and chile the next time I make a bolognese.) Go easy on the chile to let the other flavours come out. One chile might be enough.Pasta with SausageAdapted from

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-77836285083123352042011-05-08T20:49:00.004+02:002011-05-08T21:07:37.223+02:00

Sweet Potato CakesAs a little break before the next asparagus dish, here's something I made some time ago and forgot to post about it. Which was not the fault of the recipe, since it's a tasty preparation for sweet potatoes rounded off with some tangy yoghurt sauce.Sweet Potato CakesAdapted from Plenty by Yotam OttolenghiIngredients:1 kg peeled sweet potatoes, roughly diced2 tsp soy sauce100 g

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-35175579897713164742011-05-04T21:45:00.005+02:002011-05-04T21:52:16.611+02:00

Asparagus PilafSince asparagus season is in full swing, how about using some of those spears in a rice pilaf? It's a bit like a dry risotto with some yoghurt sauce on top.Asparagus PilafAdapted from Tender Vol.I by Nigel SlaterIngredients:about 1 pound green asparagus1 cup basmati rice1 Tbsp butter2 bay leaves4 green cardamon pods, lightly crushed2 cloves1 tsp dried thyme1 bunch of spring onions,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-67881783406407131852011-05-01T20:15:00.007+02:002011-05-01T20:49:20.986+02:00

Macaroni CheeseAs we will be outward-bound and heading into summer for pretty much the rest of our journey with Jamies' recipes, it seemed like a good idea to bring this version of mac'n'cheese to the potluck before the weather gets to hot to use the oven.Macaroni CheeseAdapted from Cook with Jamie by Jamie OliverIngredients:500 g macaronisalt and black pepper1 Tbsp butter1 tsp dried marjoram100

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-73009873378738630832011-04-26T20:13:00.003+02:002011-04-26T20:29:31.589+02:00

Rhubarb CompoteToday just a simple rhubarb dessert. The compote is very fruity, as the sugar will balance the tartness of the rhubarb.Rhubarb CompoteAdapted from Ich helf dir kochen by Hedwig Maria StuberIngredients:750 g rhubarb250 ml water125 ml white wine100 g sugar ** Used brown cane sugar.Method:Peel the rhubarb and cut into inch-long pieces. Bring the water and wine to a boil and dissolve

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-4830954749101814772011-04-17T20:34:00.006+02:002011-04-17T20:54:35.139+02:00

Asparagus and Potato TartApril showers will tease out the first new asparagus and for the first new asparagus recipe for this season (there will be more to come) I went for an asparagus and potato tart.Asparagus and Potato TartAdapted from Jamie at Home by Jamie OliverIngredients:500 g potatoes, peeled and coarsly dicedsalt and black pepper500 g green asparagus200 g pizza dough *150 g cheese,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com8tag:blogger.com,1999:blog-2426223478198330024.post-40574912250709067042011-04-10T20:40:00.004+02:002011-04-10T20:49:11.125+02:00

Sauteed FennelI finally got around to trying fennel (I think, I already bought some bulbs last year but they whithered away in the fridge). The fine aniseed note and the feathery tips give it the taste and look of a spring cabbage. Might go well with duck.Sauteed FennelAdapted from The Art of Simple Food by Alice WatersIngredients:2-3 bulbs of fennelolive oilsalt, pepperlemon juiceMethod:Trim the

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-91248488047788728102011-04-03T20:32:00.004+02:002011-04-03T21:18:43.992+02:00

Lentils with Wild GarlicAt I Heart Cooking Clubs six months of cooking with Jamie Olivers' recipes have just started. I've chosen a dish of lentils with wild garlic (or ramps) from the first issue of the German edition of Jamie magazine.If you're going to find your own wild garlic somewhere in the woods, you may ponder to get naked first.The original recipe uses some ingredients which I omitted

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-84482128316645152232011-03-30T21:54:00.005+02:002011-03-30T22:27:34.390+02:00

Fried Root Vegetables with Tomato PolentaSo here it is, the (hopefully) last wintry dish for this season. The fried vegetables were quite good but the polenta was a bit underwhelming as the tomato juice didn't add much flavour. Maybe one could fry some tomato puree between the sage leaves and the vegetables and add this for some kick.Fried Root Vegetables with Tomato PolentaAdapted from Die

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-54621788406769773862011-03-23T21:03:00.005+01:002011-03-23T21:32:01.468+01:00

Kale with ChickpeasThe second to last wintry dish. This one tastes pretty light and fits well into the time between winter and spring. Kale with ChickpeasAdapted from Annemarie Wildeisen's kochen 3/2011Ingredients:200 g chickpeas1 onion2 cloves1 bay leaf1 small head of kale (about one pound)4-6 garlic cloves1 mild chile1 bunch flat-leaf parsleyolive oilsalt and pepperMethod:Soak the chickpeas in

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-41901631347867769692011-03-20T20:23:00.005+01:002011-03-20T20:46:53.367+01:00

Carrot and Red Pepper SoupSpring is getting closer every day, but I've got a small stash of wintry recipes left, which need to be posted first. ;) Looking at the picture above, one might think the soup could use a drizzle of cream or sour cream for prettification but this is intentionally omitted to let the taste of the herbs and vegetables stand out.Carrot and Red Pepper SoupAdapted from

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-41285490968251397142011-03-09T21:12:00.005+01:002011-03-09T21:24:55.198+01:00

Kale-Mozzarella RisottoAs spring is slowly approaching, I wanted to cook something with winter vegetables before their season ends. This risotto gets a special savoury note from using scamorza, a smoked variant of mozzarella. I found those in the form of scamorzetta, small globes of smoked cheese about the size of ping-pong balls, at my local health food store. They have a tough rind, which will

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-12509326697162234422011-03-06T20:23:00.007+01:002011-03-06T20:57:21.646+01:00

Tofu and Peas in Coconut MilkAs I had missed the last Tackling Bittman blog hop, I made this recipe some weeks ago in order to use up some frozen peas and to reduce my stash of coconut milk. The resulting dish is another tasty tofu preparation.The current edition of Tackling Bittman! is hosted by Alex from A Moderate Life and Chaya from My Sweet and Savoury.Tofu and Peas in Coconut MilkAdapted

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-49184272412851045942011-02-25T21:33:00.006+01:002011-02-25T21:46:08.550+01:00

Cake of Celeriac and ParsnipsA super-easy dish of hardy root vegetables. The best part is the flavourful stock which remains in the bottom of the casserole after the baking.Cake of Celeriac and ParsnipsAdapted from Tender Vol.I by Nigel SlaterIngredients:1 large onion500 g parsnips500 g celeriac1 Tbsp olive oil1 tsp dried thyme100 ml vegetable stockMethod:Preheat the oven to 190°C.Peel and thinly

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-28407014482479520372011-02-20T20:13:00.007+01:002011-02-20T20:36:58.915+01:00

Lentil-Leek Salad with FetaHere's another dish from a Swiss food magazine. It doesn't look very impressive, but due to the thyme it's really tasty. Also, I think it's kind of elegant to add the vinegar to the rest of the ingredients instead of directly to the lentils, as you would in a classic lentil stew, so that the acidity reaches the lentils sort of from the other side. Not sure if that last

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-1631480760536223222011-02-13T21:26:00.009+01:002011-02-13T22:12:07.766+01:00

Sweet Potato with Butter and SaltWell, the title says it all. Really.Since this is a simple and austere recipe, I was trying to achieve a matching presentation. Apart from croping the original image, I played around with the pre-set b/w conversion parameter sets of PSE 7, but I'm not sure if I like the result. Now as I type this, the picture looks a bit more aesthetic than when seen in

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-18222020051424042402011-02-06T21:02:00.006+01:002011-02-06T21:10:34.362+01:00

Brussels Sprouts with Lime StreuselSince the Brussels sprouts from the okonomiyaki recipe received so many favourable commets, here's a quick and easy preparation, which pairs Brussels sprouts with the gentle tangyness of lime.Brussels Sprouts with Lime StreuselAdapted from Die frische Küche by Andrea KarrerIngredients:750 g Brussels sprouts125 g butter30 g bread crumbssaltpepperjuice and zest of

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-10130873405692536042011-02-05T21:42:00.007+01:002011-02-05T22:07:00.234+01:00

Tofu with LemongrassThis recipe is another good example that tofu doesn't have to taste bland. Next time I would marinate the tofu for a longer time, say 4 hours or even overnight in the fridge. Also one could stir a good splash of the marinade into the rice before serving, so as not to waste any flavour.Tofu with LemongrassAdapted from Vietnam - Küche und Kultur by Susanna Bingemer and Hans

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-53993373469500303332011-01-30T20:59:00.005+01:002011-01-30T21:58:34.243+01:00

Linzer TorteRecently I've been to Switzerland for work-related reasons. Of course, I used the opportunity to scoop up some local food magazines. The first recipe I tried was this classic cake variation.Linzer TorteAdapted from saisonküche 01/11Ingredients:125 g ground hazelnuts125 g flour75 g demearra sugardash of salt50 g cold butter1 egg125 g strawberry jamicing sugar for dustingMethod:Mix

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-9642511213727357072011-01-23T20:59:00.009+01:002011-01-23T21:28:58.732+01:00

OkonomiyakiThe first selection for this year in the Cook the Books curriculum was Untangling my Chopsticks by Victoria Abbott Riccardi. I immensely enyoyed her accounts of Kyoto cuisine (which somehow reminded me of Looking for the Lost by Alan Booth) and had big plans about the dish I wanted to cook including some flowers in the background of the picture. But somehow life (or rather work) got in

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com9tag:blogger.com,1999:blog-2426223478198330024.post-30778523549322242932011-01-22T20:05:00.006+01:002011-01-22T20:37:56.661+01:00

Barley with Citrus and ArugulaA hearty barley risotto with some slightly bitter winter greens, lightened up by citrus flavours.Barley with Citrus and ArugulaAdapted from Super Natural Cooking by Heidi SwansonIngredients:3 Tbsp olive oil2-3 shallots (or 1 red onion)2 cloves garlic1 tsp salt2 cups pearl barley1 cup dry white wine6 cups waterjuice of 1 orangezest of 1 lemon1/2 cup parmesan cheese,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com0tag:blogger.com,1999:blog-2426223478198330024.post-50969728222603956602011-01-16T21:05:00.004+01:002011-01-16T21:32:33.819+01:00

Pasta with Lentil SauceHere's a dish I made during the Christmas blogging break. The taste of the creamy sauce is lifted up by the parsley and tomatoes. It still surprises me, how well pasta and lentils go together.Pasta with Lentil SauceAdapted from Die frische Küche (loosely, Fresh Cuisine) by Andrea KarrerIngredients:130 g beluga lentils *1 bunch young onions **1 red chile1-2 garlic cloves3

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-21245825321676207382011-01-09T20:16:00.008+01:002011-01-16T21:15:35.916+01:00

Chile BisqueFor the current edition of Tackling Bittman! I chose a recipe which has been on my to-do list since Kim from Stirring the Pot posted it for I *heart* Cooking Clubs about nine months ago. The chile bisque is ideal winter food as it will give you warmth from the soup, heat from the chiles and it's also quite filling due to the generous dose of cream. Any leftovers make for a great pasta

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com8tag:blogger.com,1999:blog-2426223478198330024.post-27754642425386306592011-01-08T19:46:00.007+01:002011-01-08T20:10:43.689+01:00

Indian-style BroccoliToday I tried a new twist on good, old, under-rated broccoli. The spicy yoghurt sauce turns the winter green into a dish reminiscent of summer. Next time I would use a food processor for grinding the spices, as grinding by hand didn't lead to a uniform result.Indian-style BroccoliAdapted from Cook with Jamie by Jamie OliverIngredients:1 head broccoli, cut into floretssalt

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-37488937454412675142011-01-02T21:03:00.011+01:002011-01-08T19:52:17.479+01:00

Mustard EggsFirst of all, a Happy New Year to all readers of this humble blog. Sorry for the long delay in posting, but I've been away from home during the week before christmas for work-related reasons and christmas break turned out to be just that. A break.To get things started in the (not yet) Year of the Rabbit, here's a fast and easy recipe which I first made in November 09 but didn't get

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-37208300696505581672010-12-15T20:42:00.008+01:002010-12-15T21:11:11.790+01:00

Quinoa ChowderLast weekend I wanted to cook something light in anticipation of the heavy feasting later this month. A quinoa chowder from Deborah Madison fit the bill perfectly. The creamy feta is a nice counterpoint to the smoky heat of the chipotle chiles.Quinoa Chowder with Spinach, Feta and ScallionsAdapted from Vegetarian Cooking for Everyone by Deborah MadisonIngredients:3/4 cup quinoa2

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-74347989119158210412010-12-08T22:11:00.010+01:002010-12-08T22:39:51.557+01:00

Bulgur ChileAs you might know if you have been following me for some time, I'm a bit of a fan of Mark Bittman. So when I learned that Sue from Couscous & Consciousness along with Alex from A Moderate Life, Christy from Frugality and Crunchiness with Christy, Dr Laura from Who is Laura? and Chaya from My Sweet and Savoury are hosting a monthly blog event of his recipes, I just had to pour over

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-48974319899236951802010-12-02T21:05:00.012+01:002010-12-02T22:47:19.603+01:00

BratwurstThe latest choice for a foodie-book from the Cook the Books Club was Heat by Bill Buford. I enjoyed reading the book when it came out and just re-read some sections which describe the work in a tuscan butchery.Making sausage has been on my to-do list since I had read Ratio and Charcuterie by Michael Ruhlman, so now was the perfect time to try. To avoid the hassle of filling the ground

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com11tag:blogger.com,1999:blog-2426223478198330024.post-70144332080095051852010-11-30T21:09:00.004+01:002010-11-30T21:28:41.209+01:00

Sweet Potato FrittataA classic preparation of hearty ingredients with some creamy goat cheese on top. What's not to like?Sweet Potato FrittataAdapted from essen&trinken 12/10Ingredients:600 g sweet potatosalt2 red onions150 g bacon200 g goat cheese3 Tbsp olive oil8 eggspepperparsleyMethod:Pre-heat the oven to 200°C. Pell and roughly dice the sweet potatoes. Cook in boiling salt water for 10-15

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-35332579777760682362010-11-21T20:55:00.013+01:002010-11-21T21:49:12.433+01:00

Peasant BreadI haven't baked bread for quite some time. A pitiful situation which had to be brought to an end. ;) The final kick to get back to making bread came from reading 52 Loaves by William Alexander, which describes the quest of making the perfect loaf by baking the same bread each week for one year. It's a fun read and most home bakers can probably relate to the experiences of the author

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-42405880919153956162010-11-12T21:35:00.005+01:002010-11-12T22:00:10.492+01:00

Quinoa and Talegio with mushroomsA while ago I bought some red quinoa just out of curiosity and finally I found a recipe to try it. It's very rich due to the chesse. The slightly nutty flavour of the quinoa goes well with the earthiness of the mushrooms.Quinoa and Talegio with mushroomsAdapted from Super Natural Cooking by Heidi SwansonIngredients:olive oil1 clove garlic, minced1 small onion,

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-24366653686700573022010-11-06T20:23:00.010+01:002010-11-06T21:13:05.921+01:00

Fettuccine with braised leeks and mushroom pangrattatoAutumn is slowly turning into winter and it was time to try a leek recipe I had bookmarked in the summer. It uses a pangrattato (aka poor man's parmesan) to add some mushroom flavour to the final dish.Fettuccine with braised leeks and porcini pangrattatoAdapted from Jamie at Home by Jamie OliverIngredients:2 leeks, halved and cut into

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-32314519950508209082010-10-29T21:38:00.006+02:002010-10-29T22:06:30.553+02:00

Pumpkin and Bacon SoupThe weather around here has become quite cool and the mini-series of pumpkin recipes will end (for the time being) with a hearty pumpkin soup. As with most braised dishes, this soup has lots of flavour and gets some fresh overtones from the parsley.Pumpkin and Bacon SoupAdapted from Nose to Tail Eating by Fergus HendersonIngredients:1 onion, peeled and chopped1 leek, cleaned

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com1tag:blogger.com,1999:blog-2426223478198330024.post-86355859264893727402010-10-24T21:46:00.008+02:002010-10-24T22:09:48.893+02:00

Pumpkin MuffinsNext in line of pumpkin recipes are pumpkin muffins. They are somewhat similar to carot cake and, as you might expect from the cake recipes I posted here, not very sweet (the original recipe calls for 350g of brown sugar). Perfect breakfast fare on a cold, foggy morning in autumn. I think one could easily double the amount of cinnamon and add maybe a touch of nutmeg or

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-54855570264912599342010-10-17T20:00:00.014+02:002010-10-17T21:24:11.791+02:00

Chickpeas with PumpkinAfter going for new recipes for the old asparagus and tomato during spring and summer of this year, I wanted to try something new with something new. So for the next couple of weeks I will cook and bake with pumpkin. For a start, here's a pumpkin curry with Indian-style flavours. The original recipe uses fresh chiles instead of dried and I guess next time I would also use

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-53094783059373660772010-10-09T19:51:00.026+02:002010-10-09T22:06:10.725+02:00

your blog will have become two years old. ;)Last year, while trying to figure out the strie[s/z/tz]el spelling, I came across a recipe for Battenberg cake in Nick Malgieri's A Baker's Tour and bookmarked it. As any birthday party requires cake, now seemed to be the perfect time to give it a try. Instead of baking two separate cakes to assemble into one, I went for Battenberg muffins adding some

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-65168939258049944102010-10-02T20:54:00.027+02:002010-10-02T22:45:55.556+02:00

Mushroom Pasta RisottoThe final week of cooking with Mark Bittman has come around at IHCC and what a ride it has been. For the last recipe I chose a risotto-style preparation for pasta. It produced a flavourful dish, but was more work than the usual approach of cooking the pasta and sauce separately. Still this is not a problem if you like to spend your spare time with cooking.Overall, I found

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-14884593171400221382010-09-28T21:03:00.009+02:002010-09-28T21:33:16.798+02:00

Mushroom StroganoffPosting has been a bit slow around here due to some weekends trips and a short holiday, but I hope I will get back to at least a weekly post soon. Meanwhile, summer has turned into autumn so how about a nice mushroom dish. You can't go wrong with fresh, fried mushrooms and cream.Mushroom StroganoffAdapted from Mushrooms by John WrightIngredients:400 g mushrooms1 Tbsp sunflower

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-51652042781080699612010-09-16T21:48:00.005+02:002010-09-16T22:02:02.441+02:00

Potatoes with TomatoesFor the current edition of Cook the Books Club I chose yet another dish featuring tomatoes. Visually it's a bit uh.. unpretentious, but it makes up for this on the taste side. Potatoes with TomatoesAdapted from Climbing the Mango Trees by Madhur JaffreyIngredients:1 pound potatoes3 Tbsp olive oil1 1/2 tsp cumin seeds1/2 tsp whole fennel seeds1/4 tsp whole fenugreek seeds3

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com9tag:blogger.com,1999:blog-2426223478198330024.post-19002234013331705382010-09-06T20:16:00.008+02:002010-09-06T20:55:17.329+02:00

Rustic Plum TartAfter the underwhelming results from last time, I tried another recipe for a plum tart. It turned out to be right up my alley, as the cake is not very sweet and the plums are on the sour side of tangy.Rustic Plum TartAdapted from Pure Dessert by Alice MedrichIngredients:1 cup all-purpose flour3 Tbsp demerara sugar *1/2 tsp baking powder1/8 tsp salt1 large egg, lightly whisked3

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-50002995793580748932010-08-23T21:31:00.012+02:002010-08-23T22:36:36.831+02:00

5-P PastaI wanted to postpone trying this pasta dish until the bountiful display of fresh produce at the green market had died down, but as I recently didn't have the time to visit said market (for some reason or another), now seemed as good a time as any. The dish (or rather the sauce, otherwise it would be a 6-P pasta ;) ) derives it's name from the Italian names of the main ingredients: tomato

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-43181294189646653202010-08-15T19:57:00.012+02:002010-08-15T20:42:25.646+02:00

Paella with TomatoesPotluck-time has come around again at IHCC, and I went for a tomato paella to make good use of the waning tomato season. The paella turned out really well with lots of flavour from the smoked paprika and the juicy tomato wedges. An easy to make recipe which will surely be a crowd-pleaser.The picture above is a bit under the weather so to speak, as it has been a very cloudy

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-54320508907563224152010-08-11T21:29:00.004+02:002010-08-11T21:47:32.228+02:00

Dry-fried Green BeansI made his dish some time ago, when fresh beans were first appearing in the market. The different flavours of ginger, chiles and beans blend together very well. This is a nice variation to the classic beans with savory.Dry-fried Green BeansSource: Land of Plenty by Fuchsia DunlopIngredients:10 ounces haricots verts or green beans2 scallions, white parts onlypeanut oil8 dried

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-46640025794576421282010-08-08T20:08:00.007+02:002010-08-08T21:38:47.500+02:00

Redcurrant GranitaHere's just a quick granita to use up the summer bounty of berries. It's quite tart, but that's what makes it so refreshing.Redcurrant GranitaAdapted from Raspberry Granita from The Perfect Scoop by David LebovitzIngredients:4 cups (500 g) redcurrants1 cup (250 ml) water1/4 cup (50 g) sugarMethod:Blitz the redcurrants with an immersion blender. Strain through a sieve. Add the

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com3tag:blogger.com,1999:blog-2426223478198330024.post-21491265585182991482010-08-03T21:25:00.009+02:002010-08-03T22:58:41.691+02:00

Plum-Blueberry CakeIt's the middle of summer, so there's no way around making a plum cake. Instead of sticking to the tried and tested, I went for a new recipe but ended up with somewhat mixed results.First, this is originally intended to be served as an upside-down cake. But with the brown sugar mixture getting turned into a brown-bluish, sticky slush by the fruit juices flowing down during

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-73813056789417744392010-07-30T19:42:00.005+02:002010-07-30T21:05:37.950+02:00

Tomato Salad, Ethiopian StyleThis week it's all about raw food at IHCC and in keeping with the idea of trying new tomato recipes I chose an Ethiopian Style Tomato Salad. It's super-simple to make and tastes great. Next time I will halve the amount of chile for a more balanced flavour. Chilling the salad for half an hour gives you the perfect time-slot to have a beer and fry up some Bratwürste.And

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com9tag:blogger.com,1999:blog-2426223478198330024.post-10478829443979668452010-07-25T19:32:00.009+02:002010-07-25T20:10:37.882+02:00

Whey Bread & Yoghurt CheeseThe latest assignment at forging fromage is yoghurt cheese, which is just plain yoghurt strained overnight. This will thicken the yoghurt and increase its tangy flavour. I stirred a bunch of finely chopped chives into the yoghurt cheese, which made for a great spread for dinner on a hot summer day.One pound of yoghurt yielded just the 150 grams of whey to make a

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com9tag:blogger.com,1999:blog-2426223478198330024.post-40196563528130761612010-07-24T21:14:00.008+02:002010-07-24T21:51:16.248+02:00

Grilled Tomatoes and Scrambled Eggs, Chinese StyleI wanted to try something new with tomatoes, which are still in full season, and settled for a Chinese style recipe. As I don't have a grill, I just fried the tomato slices in a pan without removing the skins (which, with hindsight, was a mistake :) ). The final dish tasted good, but I'm not sure if I will make this again, as the sesame oil

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5tag:blogger.com,1999:blog-2426223478198330024.post-90096853329458350762010-07-19T22:29:00.006+02:002010-07-19T22:44:31.999+02:00

Grilled Tofu and Soba NoodlesHere's another noodle dish suitable for summer, this time featuring buckwheat soba noodles. The soba are topped with a cold but spicy-hot condiment sauce and tofu cubes. The tofu is fried in a little oil and thereby gets a slightly crunchy texture, like toasted bread.Grilled Tofu and Soba NoodlesSource: Grilled Tofu and Soba Noodles by Heidi SwansonIngredients:12 oz

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-43148287935029006322010-07-14T20:32:00.008+02:002010-07-14T21:19:49.210+02:00

Chilled Chinese Noodle SaladIn the sweltering summer heat, the Washoku Warriors are trying to keep cool with some chilled noodle dishes. I went for a Chinese noodle salad, made with somen noodles and a clear dressing of rice vinegar, soy sauce sesame oil and a dash of sugar. I kept the toppings simple with just some finely sliced cucumber and a thin omelet. The omelet is flavoured with some sake

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-5128988912336365682010-07-11T20:10:00.014+02:002010-07-11T20:40:53.228+02:00

Bacon Bean Burger with Dill-Yoghurt SauceEverything is better with bacon and what would be easier to prove that statement, than to make some bean burgers with bacon. ;) Those burgers were really good, but they definitely need some sauce or condiment. Next time I would use 2 eggs instead of one. For the Dill-Yoghurt Sauce I used some thin yoghurt and stirred in some dill, salt and pepper.Bacon

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com6tag:blogger.com,1999:blog-2426223478198330024.post-90898524246632561412010-07-02T20:42:00.009+02:002010-07-02T21:56:10.607+02:00

Cherry Yoghurt MuffinsIt's all about portable food this week at IHCC, with everyone contributing to a giant picnic basket. I went for yoghurt muffins with fresh cherries. Those ended up with quite a rustic look (there was only one with a single cherry sitting right in the center) but were really tasty nonetheless. The gingerbread-y taste of the mascobado sugar went well with the sour tang of the

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-76845604490610636592010-06-27T20:11:00.011+02:002010-06-27T21:52:50.395+02:00

Waffles with Ginger-ApplesauceSummer is the time for having all-sweet dishes for lunch like waffles or (when I was a kid) jelly with custard. After much hem-ing and haw-ing over single-purpose devices vs. home-made waffles, use of storage space vs. home-made waffles and "Will I use it often enough?" vs. home-made waffles, I finally bought a new toy for big boys waffle iron for Belgian

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com7tag:blogger.com,1999:blog-2426223478198330024.post-32339988083787752502010-06-24T20:07:00.007+02:002010-06-24T20:30:44.544+02:00

Pasta SaladSummer is getting on slowly this year. In order to be ready when the heat will set in, I made a test batch of pasta salad. It has a nicely clean taste and could be helped along by using some fresh herbs (as mentioned in the original recipe), which I had run out of.Pasta SaladSource: Inspired by Nudelsalat by Robert from lamiacucinaIngredients:1/2 pound dried pasta1/4 loop bologna

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-16774601839846148842010-06-16T22:17:00.004+02:002010-06-16T22:51:52.504+02:00

Sriracha & Asparagus QuinoaWith asparagus season drawing to a close, I wanted to try one last recipe which combines asparagus with one of my favourite new grains and some chile heat. Sriracha & Asparagus QuinoaSource: Tabasco & Asparagus Quinoa by Heidi SwansonIngredients: 125 g unsalted butter, room temperature *2 tsp Dijon mustard3 tsp Sriracha (green cap)juice of half a lemondash of sea salt*

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com2tag:blogger.com,1999:blog-2426223478198330024.post-26786029752101669582010-06-13T18:16:00.005+02:002010-06-13T18:42:04.644+02:00

Barley Salad with Cucumber and Yoghurt DressingIt's Potluck time again at IHCC and I've made a summery barley salad. Maybe I'll add some de-seeded tomatoes next time for colour. The salad is best the day it's made, but any leftovers can be spiced up with some drops of Sriracha.Barley Salad with Cucumber and Yoghurt DressingSource: How to cook everything vegetarian by Mark BittmanIngredients:1

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com8tag:blogger.com,1999:blog-2426223478198330024.post-28449762278409470282010-06-08T20:48:00.010+02:002010-06-08T21:43:45.282+02:00

Pasta with Asparagus and CreamI'm a bit slow getting back into the cooking/blogging swing, so here's one more (well, actually the last I have) recipe from before my vacation. It's really good (like all recipes from the Treuillé/Conte book so far) and you should give it a try while asparagus season lasts.Sauce Hollandaise (Version 0.8)One thing I did try, was to make hollandaise sauce from scratch

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-68408435047987041902010-05-31T20:40:00.006+02:002010-05-31T21:12:09.192+02:00

Rhubarb CakeAfter a short holiday it's time to get back to blogging the promised rhubarb cake from the last post. It's a very rustic cake and the added honey went well with the cinnamon. The dough will seem to be a little dry after the long baking time, but the juice given off by the rhubarb will counter this. Rhubarb Cake with(out) pistaciosSource: Lust auf Genuss 6/2010Ingredients:350 g

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com4tag:blogger.com,1999:blog-2426223478198330024.post-90400813862685645892010-05-19T20:32:00.010+02:002010-05-19T21:54:14.330+02:00

Lemon and Basil PastaI had meant to take part in the cook the books club for some time, but somehow circumstances had conspired to prevent this (like, receiving the book by Peter Mayle 5 (yes, five) months after ordering it). However, I got hold of the current book selection Eating for England by Nigel Slater on time. The collection of short pieces on various foods take the reader on a tour of

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com13tag:blogger.com,1999:blog-2426223478198330024.post-47865208298198144162010-05-12T20:43:00.004+02:002010-05-12T21:06:32.069+02:00

Lentils and Rice with Fried OnionsBefore we move into summer, here's a wintry dish which I forgot to post when I made it. The onion has great flavour and does cook down considerably, so maybe you want to err on the side of generosity when judging the amount you use.Lentils and Rice with Fried OnionsSource: Vegetarian Cooking for Everyone by Deborah MadisonIngredients:6 Tbsp olive oil1 very large

Andreashttp://www.blogger.com/profile/03969823221855515404noreply@blogger.com5