Green Beans, New Potatoes and Olives

Monthly Featured Ingredient/Dish Challenge at IHCC this week: Potatoes! The I ♥ Cooking Clubs members prepare recipes where any kind of potatoes are featured or included from any of our past or present IHCC chefs. I decided to make

Green Beans, New Potatoes and Olives

Green Beans, New Potatoes and Olives (1)

This was not only delicious but cheap. I paid just 1,42 Euros for potatoes, olives and green beans, the other ingredients I had on hand. It’s also great the next day for Lunch at Work.

Green Beans, New Potatoes and Olives

YIELD: 2 -3 servings

Green Beans, New Potatoes and Olives (2)

Ingredients:

  • 500 grams small new potatoes
  • Sea salt
  • black pepper, freshly ground
  • 200 grams green beans, trimmed and cut into 1 1/2-inch / 4cm lengths
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly slivered
  • 50 grams black olives pitted, very coarsely chopped
  • good handful of basil, shredded
  • generous squeeze of 
lemon juice

SOURCE

ISBN: 978-160774472*

modified from Ulrike Westphal inspired by:
River Cottage Veg:
200 Inspired Vegetable Recipes
ISBN: 978-160774472 *
ISBN: 978-160774472
also found online.

Instructions

  1. Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, 
cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the 
last 2 or 3 minutes. Drain well and return to OPthe hot pan.
  2. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat. 2
  3. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
  4. Tip the oil, garlic, and olives into the pan with the potatoes and beans. Add the basil, a generous squeeze or two of lemon juice, and some salt and pepper. Toss together and serve warm.

total time: 30 Minuten
preparation time: 10 minutes
cooking time: 8 minutes

 
 
*=Affiliate-Link to Amazon

more recipes with potatoes from our previous IHCC chef Nigel Slater

©Rezepte von Nigel Slater: Mashed potatoes
mashed potatoes
©Rezepte von Nigel Slater: warm new potato salad with melted cheese and waterkress (4)
Warm New Potato Salad with Melted Mountain Cheese and Watercress
Rezepte von Nigel Slater©Baked Lemon Potatoes from Nigel Slater (1)
Baked Lemon Potatoes
©Rezepte von Nigel Slater: roast potatoes Duke of York
Roast potatoes: Duke of York

Photo Credit: I ♥ Cooking Clubs
MFI Potatoes
 
 
 
For all other great Potatoes! recipes visit the I heart cooking clubs site 
 
 

Dicke Bohnen auf Arche Warder Brot

Zum Abschluss der Dicke Bohnen Saison 2017 gibt es noch ein Rezept von Hugh Fearnley-Whittingstall.

Dicke Bohnen auf Arche Warder Brot

Dicke Bohnen auf Arche Warder Brot (1)

Am besten schmeckt das mit ganz jungen Dicken Bohnen am Anfang der Saison. Jetzt waren schon einige dabei, die anfingen mehlig zu werden.

Dicke Bohnen auf Arche Warder Brot

Menge: 2 Portionen

Dicke Bohnen auf Arche Warder Brot (2)

Dies Gericht ist voller zartbitter und salziger Aromen, zarte Bohnenkerne und Speck mit Öl umhüllt und Zitronensaft, eine wunderbare Art Bohnen auf Toast zu essen.

Zutaten:

  • 1 kg Dicke Bohnen, gepalt
  • 1 Essl. Rapskernöl
  • 100 Gramm Speck, durchwachsen in dünnen Stiften
  • 1 klein. Bund Frühlingszwiebeln, in feine Ringe geschnitten
  • 1/2 Zitrone, der Saft
  • 2 dicke Scheiben Brot, am besten Sauerteigbrot, hier Arche Warder Brot
  • Salz
  • Pfeffer, schwarz, frisch gemahlen
  • Rapskernöl zum servieren

QUELLE

ISBN: 978-0747598404ISBN: 978-0747598404 *

abgewandelt von Ulrike Westphal nach:
Hugh Fearnley-Whittingstal
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840

ZUBEREITUNG

  1. In einem ausreichend großen Topf Wasser zum Kochen bringen und die Bohnenkerne 2 – 3 Minuten, je nach Größe garen. Die Bohnen abtropfen lassen und die Kerne aus der Schale drücken.
  2. In einer Pfanne 1 Essl. Öl erhitzen, den Speck zufügen und so lange garen, bis er anfängt gerade eben knusprig zu werden. Die Frühlingszwiebeln zufügen und etwa eine Minute länger braten. Die Bohnenkerne zufügen und mit Speck und Frühlingszwiebeln mischen. Mit Zitronensaft, Salz und Pfeffer abschmecken.
  3. Das Brot toasten und die Bohnen mit dem Bratensud darüber verteilen. Mit ein wenig Öl und einem Spritzer Zitronensaft beträufeln und servieren.

Variation: Den Speck durch Schweinsbratwürstchen oder Chorizo ersetzen. Die Wurstpelle entfernen und das Brät in kleine Stückchen teilen und knusprig braten. Dabei in kleine Nuggets formen. Dann die Frühlingszwiebeln und Bohnen zufügen und wie oben beschrieben weitermachen.

Gesamtzeit: 30 Minuten
Vorbereitungszeit: 15 Minuten
Koch-/Backzeit: 10 Minuten

 
 
*=Affiliate-Link zu Amazon

Chard and new potato curry

You know autumn is not far, when pumpkins, winter squashes and chard appear next to new potatoes at the weekly market or Food Assembly. I bought some multicoloured chard

bunter Mangold

and new potatoes to cook

Chard and new potato curry

Chard and new potato curry (1)

I have to admit, I’ll never be a huge fan of chard, but every now and then I’ll serve it, especially if it looks so beautiful. The sauce is spicy and delicous and convinced our son.

Chard and new potato curry

Yield: 4 servings

Chard and new potato curry (2)

This hearty curry is fantastic in late summer or early autumn. It can be made ahead, leave out the yoghurt and at it at the last minute just before serving.

Ingredients:

  • 500 grams Swiss chard; about
  • 2 tablespoons sunflower oil; I used rapeseed oil
  • 1 onion, halved and finely sliced
  • 3 garlic cloves, peeled
  • 1 green chilli, deseeded and finely chopped
  • 3 cm piece of ginger, peeled and chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 3 cardamom pods, bashed
  • 350 grams new potatoes, quartered
  • 250 grams plain (full-fat) yoghurt
  • 1 1/2 tablespoons tomato puree
  • a small bunch of coriander, roughly chopped; as always I used parsley
  • a small handful of almonds, cashews or pistachios, toasted and chopped; about 30 grams
  • sea salt
  • black pepper, freshly ground

SOURCE

978-1-4088-1212-9978-1-4088-1212-9 *

modified from Ulrike Westphal inspired by:
River Cottage Veg Every Day! (River Cottage Every Day)978-1408812129 *
ISBN: 978-1408812129

Instructions

  1. Separate the chard leaves from the stalks. Cut the stalks into 2-3cm pieces and roughly chop the leaves.
  2. Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
  3. Add the potatoes and chopped chard stalks and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400 ml water – enough to just cover the veg. Bring to a simmer, cover and cook for lo-12 minutes until the potatoes are just tender. Add the chard leaves, stir and cook until just wilted.
  4. In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture,return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander.
  5. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander, then serve with rice and naan or chapattis.

VARIATIONS
Spinach and new potato curry: Use 600 -700 grams spinach in place of the chard. Remove by tough stalks and add the leaves to the curry once the potatoes are done. Cook for a minute or two before adding the yoghurt mixture.
Winter kale and potato curry: Use maincrop potatoes, peeled and cut into bite-sized chunks, rather than new potatoes, and replace the chard with kale. Discard the kale stalks, roughly shred the leaves, and add them when the potatoes are nearly done. Simmer for 2-3 minutes, or until tender.

total time: 40 minutes
preparation time: 15 minutes
cooking/baking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Slide Into September!
 
 
For all other great Slide Into September! recipes visit the I heart cooking clubs site 
 
 

Dicke Bohnen mit Rapsöl, Salbei & Bokseer Hartjekees

Das Angebot der Dicken Bohnen bei den Marktschwärmern Kiel nutze ich weidlich aus. Keine Woche ohne dieses köstliche Gemüse, die Saison neigt sich nämlich dem Ende zu. Heute gibt es

Dicke Bohnen mit Rapsöl, Salbei und Bokseer Hartjekees

Dicke Bohnen mit Rapsöl, Salbei und Bokseer Hartjekees (1)

Wenn man die Bohnenkerne aus ihren harten Schalen befreit, werden die Dicken Bohnen zu einer wirklichen Delikatesse, wie in dieser sehr feinen „mediterranen“ Kombination mit einheimischen Zutaten: Dicke Bohnen von Hof Wittschap, Ostseesalz, Rapsöl vom Hof Schönmoor, Salbei aus dem eigenen Garten.

Dicke Bohnen mit Rapsöl, Salbei und Bokseer Hartjekees

Menge: 2 Portionen

Dicke Bohnen mit Rapsöl, Salbei und Bokseer Hartjekees (2)

Zutaten:

  • 1 kg frische Dicke Bohnen, gepalt
  • 15 Blätter frischer Salbei
  • 100 Gramm Bokseer Hartjekees, in dünnen Scheiben
  • Rapsöl, kalt gepresst
  • Zitronensaft
  • Ostseesalz – Pyramiden naturbelassen – 45gOstseesalz*
  • Pfeffer, schwarz, frisch gemahlen

QUELLE

abgewandelt von Ulrike Westphal nach:
Jetzt Gothe!

ZUBEREITUNG

  1. Bohnenkerne zwei Minuten lang in Salzwasser sprudelnd kochen, kalt abschrecken und dann mit einem Küchenmesser die Schale aufschneiden, um die inneren grünen Bohnenkerne irgendwie daraus zu bekommen, am besten mit den Fingern.
  2. Salbeiblätter quer in feine Streifen schneiden und im Olivenöl heiß werden lassen. Bohnenkerne einrühren, dezent mit etwas Meersalz und frisch grob gemahlenem Pfeffer würzen. Zum Servieren noch etwas kaltes Olivenöl darüber träufeln. Mit etwas Zitronensaft abschmecken und die Ziegenkäsescheiben darauf legen.

Gesamtzeit: 30 Minuten
Vorbereitungszeit:15 Minuten
Koch-/Backzeit: 5 Minuten

 
 
*=Affiliate-Link zu Amazon

Barbecued Little Gems and spring onions with goat’s cheese

Potluck time at IHCC! The week where we can make any recipe from our current IHCC Featured Chef or any recipe from any of our previous IHCC Chefs.

I discovered barbecued lettuce on my fellow blogger’s site already in May. Then I leafed through River Cottage EverydayISBN: 978-074759840 * and found this recipe for

Barbecued Little Gems and spring onions with goat’s cheese

Barbecued Little Gems and spring onions with goat's cheese-1

on page 264. I didn’t want to use a barbecue and used my grill pan instead. With some fresh bread this was a nice light lunch.

Barbecued Little Gems and spring onions with goat’s cheese

Yield: 2 servings

Barbecued Little Gems and spring onions with goat's cheese-2

Ingredients:

  • 2 Little Gem lettuce hearts, halved
  • 2 tablespoons rapeseed oil
  • 6 spring onions, trimmed
  • 40 grams fairly hard, crumbly goat’s cheese; I used semi-soft cheese from Ziegenhof Rehder
  • Sea salt and freshly ground black pepper
  • rapeseed oil to finish

SOURCE

ISBN: 978-074759840ISBN: 978-074759840 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840

Instructions

  1. When your barbecue is ready for cooking, brush the cut side of the lettuces with a little of the oil and place on the hot grill. After a minute or so, turn them over. Put the spring onions, also brush with oil, on to the barbecue alongside the lettuce. When both are nicely charred and slightly softened, divide them between 4 plates and sprinkle with some salt and pepper
  2. Use a vegetable peeler to shave over the goat’s cheese – or, if a very crumbly type, crumble it. Trickle over a little oil and serve2

total time: 15 minutes
preparation time: 5 minutes
cooking/baking time: 4 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
August Potluck
 
 
 
For all other great August Potluck! recipes visit the I heart cooking clubs site