Cooking & Recipes

Waiter There’s Something in my… Lamb and Eggplant Curry

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Waiter There’s Something in my… Lamb and Eggplant Curry

“Waiter, there’s something in my…” – a new food blog event is born, brain child by Andrew at Spittoonextra, Jeanne at Cooksister and ThePassionate Cook Johanna. The first installment of this monthly challenge calls for “warming, slow cooked, hearty food.” . i.e.: STEW! See all the details: here Since one of my New Year’s resolutions (or rather goals) is to participate in more blogging events than last year, this is the perfect excuse to present a recipe I cooked last night: Lamb and Eggplant Curry Now it doesn’t really look good, more like a brownish mush, but with a homemade curry paste and melt-in-your-mouth eggplant sauce this is wonderful winter fare, with rice or naan (or here flat Arabic bread) on the side. This is adapted from a recipe in…

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Double Carrot Cake with Cheesecake Swirl

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Double Carrot Cake with Cheesecake Swirl

When I saw a recipe for “Pumpkin Carrot Swirl Bars” at Culinary in the Desert, I knew I would try these soon – with a twist. Since I am always eager to find new ways to use my constant supply of carrots from the weekly organic veggie delivery, I would use carrot puree instead of pumpkin puree… I have tried several of Joe’s recipes, which never failed me. And even with some serious fiddling the cake recipe turned out great: Double Carrot Cake with Cheesecake Swirl So, what did I change? Instead of using 50 % of whole-wheat pastry flour, I used 100 % all-purpose flour. Consequently, my cake could rise a lot more than Joe’s, and if you follow my path, I would recommend you scale down the amount…

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The Super Souper Challenge: Turnip Mulligatawny

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The Super Souper Challenge: Turnip Mulligatawny

Tami, who is Running with Tweezers, invites the foodbloggers’ world to join a soup-themed blog event – the Super Souper Challenge. With a few ingredients from my weekly organic fruit and veggie delivery I make it just on time to join the party with my adaptation of a well-known classic – a hearty winter dish with lots of warming flavors:

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Delias Gooseberry Tart

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Delias Gooseberry Tart

Last week, while visiting the in-laws, we stocked up on frozen berries from their garden, mostly gooseberries and a few red currants. So, with lots of recycled ice cream boxes filled to the brim with gooseberries taking up my valued freezer space, I decided to try this recipe from Delia Smith for a Sunday afternoon treat. Gooseberry and Creme Fraiche Tart It is, in fact, deceptively simple. I chose to make an all-butter-dough since I didn’t have lard at hand and didn’t want to buy some just for one pie crust. The result was a very easy to make, wonderful flaky tart crust – but the baking time was shorter than given. Probably, if I had used a ceramic pie pan instead of a metal tin, it would have taken…

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Zucchini Pickles

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Zucchini Pickles

Last weekend my mother handed me one (actually, more than one) of the miniature tactical nuclear submarines she calls zucchini. I think I’ll never live to the day when my mother is going to harvest a zucchini below the size of at least a DSRV… So, flooded with zucchini of varying degrees of overripeness and tough flesh, I took one of the supposedly tender summer squashes and de-seeded and chopped it up for Zucchini Pickles The recipe uses concentrated grape juice instead of sugar. otherwise it is your run-of-the-mill standard bread-and-butter-pickle recipe. I usually fiddle with the seasonings, this time I used red onion slivers for the pickles (which were bright red when I filled the jars, I should have taken my pic then) and spices were brown mustard seeds,…

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WCC#8 – Foreign – Japan-o-philia

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WCC#8 – Foreign – Japan-o-philia

Ruth from Once Upon a Feast is asking the foodbloggers’ world to join her for the Weekend Cookbook Challenge in August and host a foreign party – what a great idea! She says she is going to cook Indian food (which I love), so I focused on another of my favorite foreign cuisines, Japanese food. A bunch of lovely green beans from my weekly organic veggie delivery seemed to be an obvious choice for Japanese Green Beans with Sesame. There is also cucumber salad with black sesame (just cucumber, sesame, a drop of rice vinegar and a drop of soy sauce), a ball of wasabi, and some pickled cabbage (bought at an Asian store). Of course we had to have sake with our meal. A platter of shake sashimi (thinly…

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SHF #22 – Canning and Preserving – Blueberry Curd

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SHF #22 – Canning and Preserving – Blueberry Curd

Nicky from delicious days is hosting the August 2006 edition of the Sugar High Friday, choosing “Canning and Preserving” as a theme. I love preserving and usually a theme like this would send me into a preserving frenzy, pickling peppers, marinating peaches, making fine jams and jellies… and as Nicky requested, I’ll tell you about my preserving books at the end of my post. But, since most of the fruit available to me is sitting in a freezer 550 km south from here, I decided to restrain myself and make just one recipe and a small amount of it, because it has to stay in the refrigerator and does not keep too long, although it is, technically, preserving…   Yes, the color is for real . Because I only made…

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Chocolate Raspberry Bars

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Chocolate Raspberry Bars

Last night I made a batch (or rather, a pan) of bar cookies, following a recipe I got off the EAT-L food mailing list some time ago. I was looking for an idea to use some of the ubiquitious jars of jams and preserves in my shelves. Usually, I am not a big fan of bar cookies, they never seem to look even remotely as good as the bars in food magazines do, and many of them are just plain boring. But this one is definitely a keeper – my husband sternly refuses to share them with anyone Usually, I am not a big fan of almond flavoring, either, but I used it this time and the result is a marzipan-like taste in the lower crust. Of course, I hardly…

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SHF #21 – Ice Ice Baby – Pistachio Gelato

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SHF #21 – Ice Ice Baby – Pistachio Gelato

the delicious life is calling all cooks for a special summer edition of the SHF – Sugar High Friday, and of course I willingly oblige to anyone asking me to bring out that ice cream maker under the current hot weather conditions. For this event I chose to recreate a childhood favorite of mine – Italian Pistachio Gelato. Nowadays, pistachio ice cream seems to be a synthetically green colored, artificially flavored smooth mass, but I remember the pale green of real Italian ice cream where pappa made all the varieties in his ice cream parlour himself… and the intense taste of real pistachios. Shrek-a-licious Ice Cream Shrek would approve You need: an ice cream maker – and a blender or food processor.

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Rice Bread

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Rice Bread

While surfing the web, I found a recipe for Rice Bread in the Cooking Light archives, which I have tried a couple of days ago. The recipe makes 2 small loaves which are baked in a loaf pan. The result is a very light and fluffy white yeast bread. It is even lighter than regular white bread. There is a slight hint of rice aroma, but it doesn’t taste like rice at all. My hubby noted that the bread is a little short on salt, so if you try it, add some more salt.

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