Archiv für den Monat: September 2017

French beans with tomatoes

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“*, 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: 978-074759840 *

modified from inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
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

Es ist schon eine Weile her, dass ich die Pariser Karotten von Genuss aus Kronshagen 08.07.2020 ** 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

Geröstete Pariser Karotten mit Senf, Rosmarin und Honig

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: 978-074759840 *

abgewandelt von nach:
Hugh Fearnley-Whittingstall
River Cottage Everyday *
ISBN: 978-074759840

ZUBEREITUNG

  1. Die Karotten vom Grün befreien – Pesto vom Karottengrün – gut schrubben und die kleinen Wurzelausläufer entfernen. In einer ofenfesten Form* 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

noch mehr Rezepte mit Karotten (click)

08.07.2020 ** http://genuss-aus-kronshagen.de/ nicht mehr verfügbar

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)

Cheap recipe for Green Beans, New Potatoes and Olives

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

978-160774472 *

modified from inspired by:
River Cottage Veg:
200 Inspired Vegetable Recipes
*
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 
 
 
more recipes in English