French beans with tomatoes

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I had the

French beans with tomatoes

French beans with tomatoes (1)

already in mind, when the monthly featured ingredient was tomato at I♥CC. At that time I filled my lunchbox with tomoatoes and Joyce from Kitchen Flavours made this dish. I had some unused rainbow tomatoes and purple beans called „Blauhilde“B003DJC1RA*, they look dark green cooked, and prepared half the recipe below.

With some bread it was a wonderful lunch for two.

This dish is dedicated in honor of Kim Kim, one of the I♥CC hosts and her mother, who passed away. My deepest sympathy with Kim and her family. I wish much strength and courage in this difficult period.

French beans with tomatoes

Yield: 4 servings

French beans with tomatoes (2)

Tender green beans and garlicky tomatoes can be served as part of an al fresco spread, or with the meats at a barbecue, but even on its own with a good hunk of bread it’s a lovely supper or lunch dish.

Ingredients:

  • 1 tablespoon rapeseed or olive oil; I used rapeseed oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 gram tin of chopped tomatoes, or 1 kg fresh tomatoes, blanched, skinned, deseeded and roughly chopped; I was lazy and skipped the deseeding step
  • 500 grams French beans, topped, tailed and cut into 4 – 5 cm lengths
  • sea salt
  • black pepper, freshly ground

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. Heat the oil in a large saucepan or frying pan, add the onion and sweat for at least 10 minutes, until soft but not coloured. Add the garlic and cook gently for another minute or two, then add the tomatoes and stir well. Stir in the beans, bring the mixture to a gentle simmer and season well. Turn down the heat, partly cover the pan and cook very gently, stirring frequently, for about 30 minutes until the beans are fully tender. If the mixture seems to be in danger of sticking, add a splash of water or stock. Serve warm or cold.

VARIATION: This could also made with runner beans. String and slice them lengthways through one of those clever little ‚zip‘ cutters, or string and slice diagonally before proceeding as above.

total time: 1 hour
preparation time: 10 minutes
cooking/baking time: 40 minutes

 
 
*=Affiliate-Link to Amazon

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

Geröstete Pariser Karotten mit Senf, Rosmarin und Honig

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Es ist schon eine Weile her, dass ich die Pariser Karotten von Genuss aus Kronshagen bei den Marktschwärmern erstand.

Die kleine runde Pariser Karotte ist eine seltene Karotten-Art, die man heute nur noch in der Konservenindustrie kennt, denn das sind die kleinen Runden Möhrchen in der Dose. Prima, dass ich in den Genuss dieser schönen Karotten kam. Das Rezept lässt sich auch mit anderem Wurzelgemüse wie Pastinake, Sellerie, Schwarzwurzeln oder Steckrübe zubereiten. Die Zeit des Wintergemüses ist ja nicht mehr fern.

Geröstete Pariser Karotten mit Senf, Rosmarin und Honig

Geröstete Pariser Karotten mit Senf, Rosmarin und Honig

Allein für den Duft, der aus dem Ofen steigt, während dieses Gericht gart, ist es wert, dieses Gericht zuzubereiten.

Geröstete Pariser Karotten mit Senf, Rosmarin und Honig

Menge: 1 Portion

Der erdige Charakter von Wurzelgemüse wird durch heiße, süße und würzige Aromen verstärkt. Mit Linsen oder auch mit Brot ergibt das ein wunderbares Lunch at Work

Zutaten:

  • 1 Bund Pariser Karotten; etwa 250 Gramm Möhren
  • 2 gehäufte Teel. Senfsaat
  • 2 Teel. Honig
  • 25 ml Rapskernöl
  • 2 Zweige Rosmarin
  • Salz
  • Pfeffer, frisch gemahlen

QUELLE

ISBN: 978-074759840ISBN: 978-074759840 *

Ulrike Westphal nach:
Hugh Fearnley-Whittingstall
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840

ZUBEREITUNG

  1. Die Karotten vom Grün befreien – Pesto vom Karottengrün – gut schrubben und die kleinen Wurzelausläufer entfernen. In einer ofenfesten FormB00G1RI350 * Honig, Öl und Gewürze miteinander vermengen, dann die Karotten zufügen und alles gut vermischen. Die Karotten sollten in einer einfachen Lage in der Form liegen.
  2. Die Form mit Backpapier abdecken und in den auf 180 °C/ Gas 4 vorgeheizten Backofen geben. Nach 30 Minuten abdecken und weitere 30 – 40 Minuten rösten, bis das Gemüse in der Mitte gar und schön karamellisiert ist. Mit Salz und Pfeffer würzen und servieren

Gesamtzeit: 1 Stunde 10 Minuten
Vorbereitungszeit: 5 Minuten
Koch-/Backzeit: 1 Stunde

 
 
*=Affiliate-Link zu Amazon

Green Beans, New Potatoes and Olives

2 Antworten

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 RecipesISBN: 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

 
 
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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

1 Antwort

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

4 Antworten

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