Küchenlatein : topic:WHB

WHB #133: Hot corncakes with avocado, bacon & basil

ostwestwind — 2008-05-15T13:05:00Z

The 133^rd edition of Weekend Herb Blogging is hosted by Gay from A Scientist in the Kitchen.

My perennial herbs are growing well, but my seeded basil doesn't grow fast in the hanging-basket. It shows only a bit more than the two seed leaves. I love basil and I have already submitted at least 4 recipes for Weekend Herb Blogging: Basil Bread, Courgette fritters with tomato and mozzarella, Gratin of white cabbage & lentils in a Provençal sauce and a Basil Rhubarb Compote. For the

Hot corncakes with avocado, bacon & basil

I had to buy a bunch. We all liked it for lunch and it is easy to prepare.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Hot corncakes with avocado, bacon & basil
Categories:	Corn
Yield:	4 Servings

Ingredients

2	tablesp.	Olive oil
1		Red pepper, diced
1		Fresh red or green chilli, deseeded and
		Chopped
50	grams	2 oz self-raising flour 1 egg, beaten 3 tbsp milk
2	x	330 g cans sweetcorn niblets, drained handful
		-- basil leaves, chopped, plus extra
		To serve
H		TO SERVE
8		Rashers streaky or back bacon
		Juice 1/2 lemon
1		Or 2 avocados, peeled, stoned and sliced

Source

Good Food Magazine, June 2008, p.40

	Edited RK 05/15/2008 by
	Ulrike Westphal

Directions

Corncakes like these are classic brunch food in Australia. They're also delicious made with shredded chicken and lots of coriander.

1. Heat grill to high. Heat 1 tbsp oil in a large , non-stick frying pan and sizzle the pepper for 5 mans until softened, adding the chilli for the final min. Remove pepper from pan.Put the flour into a large bowl, make a well, then stir in the egg and then the milk to make a batter. Stir in the corn and chopped basil, then season well. Add more oil if you need to, then drop tbsps of the batter into the pan. Cook for 2 mins until risen and golden underneath, then cook for 1 min more. You'll need to do these in batches, making 12 in total. Keep warm.

2. Meanwhile, grill the bacon and mix the lemon juice and remaining oil together with seasoning. Serve 3 cakes each, topped with the avocado, bacon, a scattering of basil leaves and a drizzle of the dressing.

:PER SERVING 420 kcalories, protein 16g, carbohydrate 49g, fat 19g, saturated fat 4g, fibre 4g, sugar 16g, salt 2.49g
:PREP 10 mins
:COOK 10 mins
:EASY

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Technorati Tags: weekend herb blogging at A Scientist in the Kitchen,
WHB, food and drink, Rezept, recipe, basil, Basilikum

WHB #132: Olive Spread

ostwestwind — 2008-05-11T06:30:00Z

The 132^nd edition of Weekend Herb Blogging is hosted by Laurie from Mediterranean Cooking in Alaska.

My herb garden is doing well until now. Thanks to tons of snail granules my tarragon isn't gone and is still growing between the Mediterranean herbs, rosemary, thyme and majoram.

I used thyme and rosemary to made a Provençal dish: Tapenade. Enjoy the spread on a fresh baked bread on a sunny day on the terrace like us.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Olive paste
Categories:	Spread
Yield:	200 G

Ingredients

50	grams	Anchovies in oil
50	grams	Capers
1	small	Sprig thyme
1	small	Sprig rosemary
1	clove	Garlic, minced
100	grams	Black olives, pitted
		Pfepperer
2-3	tablesp.	Olive oil

Source

Kreativküche 5/2008

	Edited RK 05/08/2008 by
	Ulrike Westphal

Directions

1 . Rinse with anchovies and capers in a with hot waterand drain. Tear off the leaves from thyme and rosemary.

2. In a food processor mix olives, anchovies, capers, garlic und herbs to a smooth paste. Season with pepper and add olive oil by tablespoons.

In a jar covered with olive oil the paste can be stored in the fridge up to 4 weeks.

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Technorati Tags: weekend herb blogging at Mediterranean Cooking in Alaska,
WHB, food and drink, Rezept, recipe, Tapenade, Thymian, Thyme, Rosmarin, Rosemary

WHB #131: Basil Rhubarb Compote

ostwestwind — 2008-05-04T11:15:00Z

The 131^st edition of Weekend Herb Blogging is hosted by Anh of Food Lover's Journey.

The German cook Ralf Zacherl introduced a basil flavoured rhubarb compote in a TV Cooking Show. The TV show appears very late on Friday night, so I have to admit I missed the end and the point of putting in the basil. The recipe said, that you should flavour the compote with basil after cooking. I didn't like the idea of green spots in my compote, so I watched the archived show some days later. The end of the show, when Ralf Zacherl wanted to serve the dessert, was a bit frantic. I couldn't see how he used the basil, but I heard him say: "I forgot the basil". I was as wise as before. I decided to give the roughly chopped basil into a tea bag and cooked the compote as usual. After the compote has completely cooled, remove the bag and serve with ice cream!

The basil goes well with the rhubarb, just delicious!
Technorati Tags: weekend herb blogging at Food Lover's Journey,
WHB, food and drink, Rezept, recipe, dessert, rhubarb, Rhabarber, basil, Basilikum

WHB #129: Coconut creams with poached rhubarb

ostwestwind — 2008-04-16T04:30:00Z

The 129^th edition of Weekend Herb Blogging is hosted by Susan from The Well-Seasoned Cook.

It's getting spring at least. Rhubarb is the first "fruit" in spring, actually rhubarb is classified as a vegetable. Rhubarb is a good source of fibre, vitamin C and calcium. It is also goot as part of a low-cholesteriol diet as it has cholesterol-lowering properties. The leaves of the rhubarb plant contain oxalic acid and are poisenous to eat, but you can put them on the compost heap.

When I saw rhubarb at the farmers market, I couldn't resisist and brought spring into my kitchen with

Coconut creams with poached rhubarb

An absolutely delicious combination, we all wanted more.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Coconut creams with poached rhubarb
Categories:	Dessert
Yield:	4 Servings

Ingredients

6		Sheets leaf gelatine, 10 grams
500	ml	Package coconut milk
7 1/2	tablesp.	Caster sugar
1		Vanilla pod
300	grams	Rhubarb, cut into short lengths, 10 oz

Source

GoodFood Magazine, May 2008

	Edited RK 04/12/2008 by
	Ulrike Westphal

Directions

These can also be made the day before and are dairy-free.

1. Put the gelatine into a bowl and cover with cold water. Leave to soak for 5 mins until softened. Heat the coconut milk with 2 tbsp sugar in a pan. Bring to a gentle simmer, then remove from the heat. Lift the gelatine from the water and stir into the coconut milk. Keep stirring until the gelatine has dissolved, then pour into four small glass dishes or dessert bowls (if using glass, leave the milk to cool a little first). When the creams are cool, transfer to the fridge and leave to set.

2. Split the vanilla pod down the centre and put into a pan with 2 tbsp water and the remaining 4 tbsp sugar. Bring slowly to the boil to dissolve the sugar, then add the rhubarb and poach gently until softened but not mushy, about 3-4 mins. Leave to cool. Spoon the rhubarb over the coconut creams to serve.

:PER SERVING 265 kcalories, protein 5g carbohydrate 27g, fat 16g saturated fat 14g, fibre 1 g, sugar 27g salt 0.31 g

:PREP 15 mins plus chilling ·
:COOK 10 mins
:EASY

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Technorati Tags: weekend herb blogging at The Well-Seasoned Cook, WHB, food and drink, Rezept, recipe, dessert, rhubarb

WHB #125: Chicken Wild Rice Soup with Chives

ostwestwind — 2008-03-20T16:04:00Z

Last year Katie from Thyme for Cooking and Country Girl City Living organized Seasoned Eatings. I got a wonderful parcel with wild rice from Minnesota, which I hadn't used until now. This week Katie hosts the 125^th round of Weekend Herb Blogging, a good occasion to use the wild rice in the end. I prepared a

Chicken Wild Rice Soup with Chives

The winter returned to Northern Germany, so this soup warms your soul, which craves for spring. The chives came from the freezer, but it is a must for today. It is said, you stay healthy the whole year if you eat chives in a soup at Maundy Thursday. The friars cultivated chives in their cloister garden as an agent against witchcraft. Now I am well guarded against anything.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chicken Wild Rice Soup
Categories:	Soup
Yield:	7 Cups

Ingredients

6	tablesp.	Butter
3	tablesp.	Chopped slivered almonds
1	tablesp.	Minced onion
1/2	cup	Flour
1/2	teasp.	Salt
3	cups	Low-sodium chicken broth
1	cup	Half-and-half
2	tablesp.	Dry sherry (optional)
2	cups	Cooked wild rice
1/2	cup	Finely grated carrots
		Fresh parsley or chives
2	cups	Shredded rotisserie snipped chicken

Source

Package Lunds and Byerlys Wild rice

	Edited RK 03/16/2008 by
	Ulrike Westphal

Directions

Melt butter in saucepan, saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, carrots, chicken, almonds and salt; simmer about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.

:EASY COOKING DIRECTIONS:
:Yield: 2 Cups Place 1/2 cup uncooked LUNDS & BYERLY'S Premium Grade Wild Rice and 4 cups cold water in large saucepan. Add 1 tsp. salt (optional). Bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Shut off heat, let stand on burner for 25-35 oil minutes until the wild rice reaches desired texture. DRAIN EXCESS WATER. NOTE: For firmer rice, shorten standing time. For softer rice, lengthen standing time.

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Technorati Tags: weekend herb blogging at Thyme for Cooking,
food and drink, recipe, soup, chives, Suppe, Schnittlauch, Rezept, WHB

WHB # 124: Chervil Kohlrabi Soup

ostwestwind — 2008-03-16T08:30:00Z

The 124^th edition of Weekend Herb Blogging is hosted by Kel from Green Olive Tree.
While searching for a Easter recipe I came across a podcast with the starred chef Alfons Schuhbeck, who talked about chervil: In previous time chervil was more used as a medicinal herb than in the kitchen. The bitterns are good for liver and gall and helps to digest. The taste is a little bitter, it should remind of myrr. He also reports that chervil is a component of "Herbs de Provence". I've already written two entries with chervil for WHB, a chervil potato soup and a chervil soup with crayfish tails. This week I cooked a

Chervil Kohlrabi Soup

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Chervil Kohlrabi Soup
Categories:	Soup
Yield:	4 Servings

Ingredients

1		Onions, peeled and chopped
3	large	Kohlrabi; ca. 1 kg, peeled and cubed
250	grams	Potatoes, peeled and cubed
1	tablesp.	Butter
1	tablesp.	Granulated vegetable broth
		Salt, pepper
2	pots	Chervil, chopped
125	grams	Whipping cream

Source

LECKER, Kochen & Genießen, März 2008

	Edited RK 03/03/2008 by
	Ulrike Westphal

Directions

1. Melt butter and fry the onion until soft. Add kohlrabi and potatoes and sauté for 1 or 2 minutes. Add water and bring to the boil. Season with broth, salt and pepper, cover and simmer for about 20 minutes.

2. Add chervil and blend, adjust seasoning.

3. Lightly whip cream, stir in the soup and serve immediately.

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Pages: 1 2

Technorati Tags: weekend herb blogging at Green Olive Tree,
food and drink, recipe, soup, chervil, Suppe, Kerbel, Rezept, WHB

WHB #120: Using bean sprouts

ostwestwind — 2008-02-15T09:30:00Z

The 120^th edition of Weekend Herb Blogging is hosted by Erin from The Skinny Gourmet.
In my kitchen cabinet I found some Mung beans. The Mung bean, also called green soy is one of the important Asian pulses/legumes. I like the story about the Chinese rice growers, who sailed upwards the Yangtze Kiang. They carried a lot of victuals and soy beans for sowing. After weeks of stressfull journey they got into a thunder-storm, they struggled hard not to sink. The victuals where gone and they were in great need. The ship was struck, the powerless crew was prepared to meet the death. Suddenly seed bags began to burst and soon they found green, crunchy bean sprouts, which the farmers gorged at once. I sprouted my beans on the window sill.

I got enough sprouts to bake the

Soy rolls

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Soy rolls
Categories:	Baking, Rolls
Yield:	10 Servings

Ingredients

H		SOAKER
65	grams	Soy meal
65	grams	Water
H		FINAL DOUGH
300	grams	Wheat flour Type 700 *
170	grams	Wheat flour Type 1400 **
250	ml	Water, cold
10	grams	Salt
10	grams	Barley malt
1 1/2	teasp.	Dry yeast
20	ml	Vegetable oil
20	ml	Soy sauce
10	grams	Garlic, crushed
65	grams	Bean sprouts
H		SPRINKLING
20	grams	Linseed
20	grams	Sesame seeds

Source

	modified:
	Ströck, Ehrmann, Brot Backen
	ISBN-978-3708804231

	Edited RK 02/12/2008 by
	Ulrike Westphal

Directions

For the soaker mix the ingredients and let stand at room temperature for about 3 hours.

For the final dough liquefy the yeast in water and mix with flours, soaker, barley malt and garlic. Begin to kneat and add salt after 2 minutes kneading. Add oil and soy sauce in portions. At the end of kneading add the bean sprouts. Cover dough with a damp towel and let rest for about 20 minutes. Divide into ten pieces, each weighing about 100 g. Shape each into a log, press it flat. Press into a wet towel to moisten the surface, then dunk into a bowl of linseeds and sesame seeds.

Cover again and proof for 50 to 60 minutes.

Bake with steam at 240°C for 10 minutes, reduce heat to 200°C and bake for further 10 minutes.

:Resting time soaker: 3 hours
:Resting time final dough: 60-80 minutes
:Bakingtime: 20 minutes

* Try 40 g whole wheat + 260 g all-purpose flour
** Try 125 g whole wheat + 45 g all-purpose flour

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Technorati Tags: whb, weekend herb blogging at The Skinny Gourmet,

Weekend Herb Blogging #119: Roundup

ostwestwind — 2008-02-10T20:46:00Z

Last week it was my pleasure to be the host for the 119^th edition of Weekend Herb Blogging. Kalyn of Kalyn's Kitchen started this great event over two years ago, because she wanted to post a photo from her plants.

Until now I had 27 great entries from food lovers around the world for the 119^th Here you can see where all the entries came from.

~~But there ~~are three~~ is one more hours left to send me your submissions.~~

Don't miss any entry, click on every picture to reach them. If anything is wrong, leave a comment or drop me a line.

	Mike over at Mike's Table in Florida started his 2^nd venture into the world of Moroccan flavored food. He presents a Moroccan Lemon & Olive Chicken
Gay, A Scientist in the Kitchen on the Philippines, serves Baked tilapia fillet with kamias, also known as bilimbi
	Kaykat is Cooking from A to Z in Seattle (Washington) and prepared us a Green Tofu Soup with lots of greens like spinach, green collard, arugula, baby endive, baby chard, mizuna, tatsoi, sorrel etc.
Diva from Dil Se... in Glandale (California) also bets on spinach and serves a Spinach Dhall
	Kalyn over at Kalyn's Kitchen in Salt Lake City (Utah) is the inventor of this event. In the middle of three late nights of parent-teacher-student conferences she found the time to cook Swiss Chard and Mushroom Squares.
Marija from Belgrade (Serbia) cooks at Palachina and surprises us with a Rosa Canina Marmalade
	Syrie over at Taste Buddies from Vancouver (Canada) serves us a soufflé with a Thai twist. Until today I knew nothing about the pandanus leaves, WHB let you always learn something new.
Laurie over at Mediterranean Cooking in Anchorage (Alaska) made Greek Cabbage and Rice to ward off the subzero weather. The dish looks very inviting to me.
	Tigerfish in California from teczacpe - an escape to food shows us another way to use pureed spinach in a recipe: Braised Tofu/Beancurd with Pureed Spinach and Bumashimeiji(Honshimeiji) Mushrooms.

Pam in The Backyard Pizzeria, Victoria (Australia) obviously has zucchini "problems". Always looking for a new way to use them up she prepared us Zucchini Sott'Olio (in oil) and Zucchini Soup

	Patricia's Technicolor Kitchen is located in Sao Paulo (Brazil). She shares a pasta recipe from a Portuguese food magazine with us:Pasta with tomatoes, olives, grana padano and basil
Zorra from 1x umrühren bitte aka kochtopf in Andalucia (Spain) experimented with duck breasts and served The almost perfect Barbarie Duck Breast with Rosemary and Red-Wine Sauce using home grown rosemary.
	Elizabeth over at blog from OUR kitchen, Toronto (Canada), comes up with a green bean casserole. She pimped it up with a Button Mushroom (Agaricus bisporus) sauce.
Eve, the Chocolate Lady, cooks in Greenwich Village (New York) and blogs at In Mol Araan. This week she use a special ingredient for her Bamboo Honey Vanilla Pudding: Bamboo Honey made from Japanese knotweed which is more related to buckwheat than to bamboo.
	Kevin from Closet Cooking, Toronto (Canada) serves an Edamame Salad. Since last week I know that "Edamame" names the green soy bean.
Georgetta over at Weak Weary Mom, Southwest United States, introduces her favourite herb plant Sweet Cicerly with her first WHB submission. I have to admit, again I learned something new.
	Kate in Sidney (Australia) has a Veggie Friendly blog and shares the Vegetarian Vegetable Stock Recipe using bay leaves with us this week.
Anna in Sidney (Australia), dedicated the 300^th post for Morsels & Musings the WHB with the moringa omelette. She was inspired using drumstick leaves by a WHB-entry from 2005.
	Pepy from The Art and Science of Food in Winnipeg (Canada) has an interesting dessert for us: Konyaku and Mango Orange Pudding
Chris at Mele Cotte, outside Atlanta (Georgia) serves an interesting combination of blackberries and chicken breast.
	Genie, The Inadvertent Gardener in Iowa City (Iowa), turned homemade pesto on a flatbread to a healthy pizza.
Pam, wearing Sidewalk Shoes in Soddy Daisy (Tennessee), has fresh tasting basil in February, when she opens a glass of her canned basil.
	Sher asks What Did You Eat in Davis (California) and comes up with Butternut Squash Gratin With Persillade And Lamb Shanks, using Italian Parsley
Katie has Thyme for Cooking in Les Pineaux (France) and calls herself a pack rat, because she saves food. With her saved zucchini or courgettes she prepared a wonderful Courgette (Zucchini) Soup
	Haalo, who cooks (almost) everything at least once in Melbourne (Australia), finds a rather new vegetable Jicama. The root can be eaten raw and Haalo prepared a Jicama Salad with it.
Jeanne, the CookSister! in London (United Kingdom) serves Aunt Dulcie's tomato and marmalade soup
	Neil's Zucchini & Pumpkin Salad arrived at the last minute in my spam-folder. Don't miss this wonderful salad, which is served At My Table in Melbourne (Australia)
I was too busy to translate my vegetable lasagne recipe for this event. I used a whole pot of basil to flavour the lasagne.

Technorati Tags: whb, weekend herb blogging

WHB #118: Mustard chicken with celeriac & carrot mash

ostwestwind — 2008-02-02T12:30:00Z

The 118^th edition of Weekend Herb Blogging is hosted by Claudia from Fool for Food.
This week I write about the healty benefits of mashed root vegetables. They make a great alternative to potato mash. Celeriac is rich in vitamin C and folate, which is good for the heart. Carrots are a super source of beta carotene, which the body converts to vitamin A. They're also high in phosphorus and silicon, which are important bone building nutrients. The mashed celeriac and carrots are accompanied with beans and mustard chicken.

A great combination of flavours for our palate.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Mustard chicken with celeriac & carrot mash
Categories:	Low fat
Yield:	4 Servings

Ingredients

1	large	Celeriac, about 1 kg; 2 lb 4oz, peeled
500	grams	Carrots, peeled; 1 lb 2oz
500	grams	Skinless chicken breasts; 1 lb 2oz
1	tablesp.	Plain flour
1	tablesp.	Sunflower oil
2	tablesp.	Wholegrain mustard
300	ml	Vegetable or chicken stock; 1/2 pt

Source

Good Food Magazine, February 2008

	Edited RK 01/20/2008 by
	Ulrike Westphal

Directions

1. Slice the celeriac and carrots in a food processor, then put in a pan and pour over boiling water to cover. Add a little salt, then cover and boil for 10-12 mins until tender.

2. Meanwhile, cut the chicken into strips and toss in the flour, salt and pepper. Heat the oil in a large frying pan, add the chicken and fry quickly on all sides until lightly browned. Stir in the mustard and stock, then bring to the boil. Simmer uncovered, stirring occasionally, for 5-6 mins until the chicken is cooked and the sauce thickened.

3. Drain the veg and whizz to a rough mash. Divide between four plates and spoon over the chicken and sauce. Serve with green beans.

:PER SERVING 248 kcalories, protein 34g, carbohydrate 16g, fat 6g saturated fat 1 g, fibre 9g, sugar 12g, salt 1.01 g

:PREP 5 mins
:COOK 15 mins
:Counts as 2 of 5-a-day
:low fat

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Technorati Tags: whb, weekend herb blogging at Fool for Food,
food, Rezept, recipe, root vegetables, Wurzelgemüse, Sellerie, celeriac, carrots, Karotten

WHB # 116:Stew of winter vegetables with fried sausage and parsley

ostwestwind — 2008-01-16T15:16:00Z

The 116^th edition of Weekend Herb Blogging is hosted by Rinku from Cooking in Westchester. This week I seasoned this hearty stew with my favourite herb parsley. This herb fits nearly to every dish, in this case it enhanced the taste of swede, carrots, leek and potatoes in the

Stew of winter vegetables with fried sausage and parsley

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Stew of winter vegetables with fried sausage and parsley
Categories:	Stew
Yield:	4 Servings

Ingredients

750	grams	Potatoes
1	kg	Swede or rutabaga
2	large	Carrots
1	stalk	Leek
1-2	tablesp.	Oil
3-4		Fried sausages
1-2		Bay leaves
		Salr, pepper
2	stalks	Parsley

Source

LECKER, Kochen & Genießen, Dezember 2007

	Edited RK 01/16/2008 by
	Ulrike Westphal

Directions

1. Wash and peel potatoes. Peel resp. clean swede, carrots and leek. Cut into coarse pieces

2. Heat the oil in a saucepan. Cut sausages into slices and fry for 3-4 minutes until browned from both sides. Remove from dripping and set aside.

3. Add potatoes and vegetables to the dripping. Stew for 5 minutes, than add 750 ml water. Add bay leaves and cook covered about 30 minutes.

4. Warm the sausage slices with the vegetables. Season with salt and pepper. Wash and drain parsley, chop coarsely and sprinkle over the stew.

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Technorati Tags: whb, weekend herb blogging at Cooking in Westchester,
Eintopf, stew, Wintergemüse, winter vegetables, Bratwurst, fried sausage, parsley

WHB # 115: Gratin of white cabbage & lentils in a Provençal sauce

ostwestwind — 2008-01-10T13:30:00Z

The 115^th edition of Weekend Herb Blogging is hosted by Vani from Batasari. As I already mentioned here and here I live in the northernmost state of federation in Germany - Schleswig-Holstein - with Europes largest single area of cabbage cultivation. Cabbage is a winter vegetable and an excellent source of vitamins A and C and the basis for "Sauerkraut". We stuff cabbage leaves with meat or enjoy it in stews. This week I prepared a

Gratin of white cabbage & lentils in a Provençal sauce

which is flavoured with basil from the window sill. Winter vegetable meets summer herb!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Gratin of white cabbage & lentils in a Provençal sauce
Categories:	Vegetarian, Super healthy
Yield:	4 Servings

Ingredients

140	grams	Brown or green lentils
1/2		White cabbage , about 375 g shredded
25	grams	Breadcrumbs
25	grams	Parmesan , freshly grated
1		Drizzle of extra-virgin olive oil
H		TOMATO SAUCE
1		Red onion , chopped
2		Garlic cloves , chopped
1		Red pepper , seeded and cut into postage stamp-
		-- sized squares
3	tablesp.	Extra-virgin olive oil
1	teasp.	Ground coriander
2		Generous sprigs thyme
2	x	400g cans chopped tomatoes
1	tablesp.	Tomato purée
1	teasp.	Caster sugar
1	large	Sprig basil, the leaves , roughly torn up

Source

Good Food magazine, March 2003

	Edited RK 12/12/2007 by
	Ulrike Westphal

Directions

1. Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 20- 30 minutes until just tender, then drain. Fry the onion, garlic and red pepper in the olive oil until soft (about 10 minutes). Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and sugar, and season with salt and pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.

2. Meanwhile, cook the cabbage in boiling salted water for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.

3. Mix the breadcrumbs and cheese, and scatter over the mixture in an even layer. Drizzle with a little extra olive oil. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

:Nutritition per serving: 320 kcalories, protein 17g, carbohydrate 37g, fat 13 g, saturated fat 3g, fibre 9g, salt 0,73 g

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Technorati Tags: whb, weekend herb blogging at Batasari, cabbage, basil

WHB #114: Spiced chickpeas with halloumi

ostwestwind — 2008-01-02T12:35:00Z

The 114^th edition of Weekend Herb Blogging is hosted by the inventor of this great event herself: Kalyn from Kalyn's Kitchen. I have to admit that I passed the last 10 rounds, first I renovated the kitchen and then I had some problems. But a New Year and a new post from my new kitchen. In Northern Germany it's grey, cold and damp and I desired for some vitamins in a winter salad. I didn't follow the recipe below. I used 3 fresh bell peppers, roasted them under the grill and removed the skin.

Spiced chickpeas with halloumi

Delicious and gave me a kick!

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Spiced chickpeas with halloumi
Categories:	Vegetarian
Yield:	2 Servings

Ingredients

1	tablesp.	Olive oil
1		Chilli, deseeded and finely chopped
		Or
1/2	teasp.	Chilli powder
2	teasp.	Finely chopped fresh root ginger
400	grams	Can chickpeas, rinsed and drained
200	grams	Bag baby leaf spinach
3		Red peppers from a jar or deli counter
1/2		250g pack halloumi, drained
1		Lemon, the juice

Source

Good Food Magazine, January 2008, p. 19

	Edited RK 12/29/2007 by
	Ulrike Westphal

Directions

1. Heat the oil in a pan, then gently fry the chilli and ginger for 1 min. Stir in chickpeas, spinach and peppers, then season. Cover, then cook gently for 3-4 mins, stirring occasionally, until the spinach has wilted and the chickpeas are warmed through.

2. Meanwhile, heat a non-stick frying pan until piping hot. Cut the halloumi into 6 slices and quickly fry for 1-2 mins each side. Stir the lemon juice into the chickpeas and divide between two plates. Top with the halloumi and serve immediately.

:PER SERVING 471 kcalories, protein 25g, carbohydrate 27g, fat 30g, saturated fat 11, fibre 10 g, sugar 7g, salt 4.63g
:Easily doubled
:PREP 5 mins
:COOK 10 mins m

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Return to Kalyn's Kitchen on Monday for the roundup.

Technorati Tags: whb, weekend herb blogging at Kalyn's Kitchen