Posts Tagged ‘ vegetarian ’

Lemon Curd Ice Cream

A perfect winter treat. Lemon Curd Ice Cream makes approx.1 liter 3 egg yolks 55 g caster sugar 300 ml (full-fat) milk 200 g creme fraiche 200 g lemon curd (store-bought or homemade) Slowly heat the milk in a saucepan, bringing it to the boil. Use a separate mixing bowl to beat the yolks and sugar together and while still beating, add the milk from the pan. Return to the heat, keep stirring until the mixture forms a film over the back of the spoon. Remove from the heat and allow to cool. Do not allow the mixture to boil or it will separate. Chill in the refrigerator. In a bowl mix the lemon curd and creme fraiche and stir in the chilled custard. Churn in your ice cream...

Spinach, Hokkaido Squash & Sweet Potato Curry

So, there was this leftover piece of raw hokkaido squash in my fridge… and I was craving something with a whole lot of vegetables. Finally, I used a Spinach & Sweet Potato Curry from BBC Good Food as inspiration. While the editors of OLIVE magazine paired this with store-bought naan, I have opted for freshly-made naan. Spinach, Hokkaido Squash & Sweet Potato Curry This serves 3-4 (with bread) 1 orange-fleshed sweet potato, cut into chunks a piece of hokkaido squash, similar in size / weight to the sweet potato, cut into chunks 250 g spinach, washed & roughly chopped 4 naan bread, warmed through 500 ml coconut milk 1 onion, finely sliced 3 tablespoons Biryani curry paste, depending on how hot you like your curry chopped cilantro, optional,...

Zucchini and ricotta stuffed pasta shells

Conchiglioni con ricotta e zucchine The June 2011 issue of OLIVE magazine, featuring (among other stuff) simple Italian cuisine, was a godsend when planning my weekend menu. I was looking for something vegetarian, and those pasta shells were perfect for some gluten-loaded fun. I followed the recipe almost to the t – almost because I had some shallot to go into the tomato sauce, added a bay leaf, a tiny sprinkle of red pepper flakes, and a splash of balsamic vinegar, but other than that I stayed true to these directions: Stuffed & baked ricotta shells Serves 2 from OLIVE magazine, June 2011 olive oil 2 garlic clove, crushed 1x400g tin chopped tomatoes 20 (about 200g) giant pasta shells 500 g courgettes (zucchini), topped, tailed and grated 1/2 lemon,...

One of the recipes I consider quintessentially American are watermelon rind pickles. It would have never occured to me to actually use watermelon rinds, until I read about it in US American books. Funny enough, many recipes date back to the Amish which, in turn, are kind of descendants of German/Swiss immigrants. I guess, the basic idea of using watermelon rinds (which are, after all, relatives to ye olde cucumber) was not to waste anything edible – which is one of the principles I very much like about the Momofuku cookbook. In the cookbook, the authors mention that they have used the pickles in a simple plate of frisee lettuce and lardons, and I picked up the idea for my dinner above: a fennel salad with a lemon/olive oil...

When I first saw the Japanese Cheesecake on Little Teochew, I knew I had to try it. But I would use glutinous rice flour (mochiko) instead of flour and cornstarch, to make it gluten-free. It did work, somehow, but I wasn’t overly impressed with the result. Still, the recipe had something…

Pandan Coconut Ice Cream The second recipe chez Foodfreak featuring fresh pandanus leaves is this colorful ice cream, adapted from a recipe by AlmostBourdain. Ellie’s recipe uses pandan paste, which I haven’t seen in my part of the world, but since I had fresh pandan leaves, I pureed some to achieve the lovely color and taste.

Attention: this is not for the faint of heart, and probably not a chocolate ice cream your children will devour. Serious chocoholics, though, will love it! I fiddled a little with the recipe from OLIVE magazine, adapting some amounts, making only half a batch, and substituting the 70% cocoa solids chocolate with half Lindt 90% and half Callebaut 55%. To make this, you should use a decent Dutch process type of cocoa, the real, pure thing: no sugar or flavoring added, of the best quality you can get. Valrhona cocoa would be one of the obvious choices. Bitter chocolate ice cream – aka Chocolate Ice Cream for Adults 1/2 liter milk, full-fat 50 g chocolate, 90% cocoa solids, chopped 50 g chocolate, 55% cocoa solids, chopped –(or 100 g...

Years ago, I saw this pic on flickr and asked for the recipe, and received a friendly and helpful answer–but somehow never got to trying the recipe. When I spotted hijiki at my Asian greengrocer’s, I decided it was high time to do so. And boy, am I glad I did! Carrot & Hijiki Salad w/ Purple Cabbage One of the main flavors is hijiki (Sargassum fusiforme), an algae or rather sea vegetable native to the Pacific ocean, which is used a lot in Japanese cuisine. It is rich in minerals such as potassium, iron or magnesium, but seems to have higher levels of arsenic as well. Is it dangerous? While the consumption of more than 4.7g hijiki seaweed per day could result in an intake of inorganic...

No Croutons Required – Grains – Wild Rice Soup

Grains and my body don’t agree overly well with each other, so finding something that would fit the bill for this month’s No Croutons Required event, calling all cooks to submit (vegetarian) soups or salads featuring grains was quite the challenge. A pantry raid offered some advice: the jar of wild rice in the back must be one of the senior food items in my kitchen. I found this very interesting recipe all over the web, but in particular on another blog, i.e. at Sherrys place “What did you eat” (a food blogger who passed away last year in July), and I think it is appropriate to dedicate this post to her and the fond memories I have of this wonderful food blogger. Minnesota Wild Rice Soup The result...

Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper Sauce

For the first installment of the Pasta Presto Nights event in 2009, which is hosted by Ruth from Recipes 4 Every Kitchen, I fiddled with a recipe from an old Bon Appétit magazine (and found it is available online here). The Tagliatelle with Chipotle and Red Pepper Sauce sounded rather yummy, especially since I was looking for something spicy, and some chipotles en adobo were crying “eat us!” in my refrigerator.

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Hüttenzauber: Wirsingtopf mit Bratwurst (2)
- Petra aka Cascabel: Wenn die Kälte so anhält, muss noch öfter so ein wärmendes Essen her Für morgen steht erst...
- tobias kocht!: Das sieht sehr schön deftig aus. Ein super Hüttenzauber.
Koch den Vinz – ein Ganzjahres-Food-Event (28)
- Frau Schmecker: na, da darf ich nicht fehlen…..Ich steuere auch gerne gleich was dazu bei:...
Von Food-Swaps und unverhofften Gaben (3)
- Petra aka Cascabel: Klasse, wenn man auch mal probieren kann, was andere gebastelt oder entdeckt haben. Foodypakete...
- Carmen: Fassbrause vermisse ich hier in HH, aber zum Glück gibt es die in der Fischbraterei Daniel Wischer zu kaufen....

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Posts Tagged ‘ vegetarian ’

Lemon Curd Ice Cream

Spinach, Hokkaido Squash & Sweet Potato Curry

Zucchini and ricotta stuffed pasta shells

Pickled Watermelon Rind (Momofuku)

Matcha Mochiko Marble Cheesecake

Pandan Coconut Ice Cream

Bitter Chocolate Ice Cream

Carrot & Hijiki Salad w/ Purple Cabbage

No Croutons Required – Grains – Wild Rice Soup

Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper Sauce

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