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Sweet and sour peppers with pine nut crumble

Although I announced a summer break from cooking with Good Friends Good Food Group I like to share the recipe for

Sweet and sour peppers with pine nut crumble

Sweet and sour peppers with pine nut crumble

In June Ottolenghi posted the recipe on twitter. I had just prepared this when Nancy chose Sweet/Hot Peppers as the vegetable of the week. You can prepare this dish in advance and marinate it over night in the fridge.

Sweet and sour peppers with pine nut crumble

Yield: 4 servings as a side dish 2 servings as a vegetarian main

Sweet and sour peppers with pine nut crumble

This simple summer salad of sweet and sour peppers with pine nut crumble is lovely with a soft cheese or grilled fish. Get ahead by marinating the peppers the day before, the flavours will intensify, and double up on the crumble, if you like: it’s great sprinkled on leafy green salads or lightly steamed vegetables.

Ingredients

  • 1 kg red romano peppers
  • 60 ml olive oil
  • 2 ½ tablesp. soy sauce
  • 3 tablesp. apple cider vinegar
  • 1 tablesp. maple syrup
  • 2 garlic cloves, peeled and crushed
  • 2 teasp. toasted sesame oil
  • 1 ¼ teasp. cumin seeds
  • 30 grams pine nuts
  • ⅛ teasp. salt
  • 1 ⅔ tbsp. coriander, finely chopped, about 5 grams; Ulrike: parsley

SOURCE

modified by Ulrike Westphal from:
Ottolenghi

Method

  1. Heat the oven to its highest setting 240 °C /220 °CC fan)/475 °F/gas 9 . Put the peppers on the tray, roast for 20 minutes, until the peppers are charred in places and softened. Leave to cool slightly and, once they’re cool enough to handle, gently pull away and discard the stems, skin and seeds. Tear each pepper in half lengthways.
  2. While the peppers are roasting, make the dressing. In a small bowl, whisk the soy sauce, vinegar, maple syrup and garlic, then add the sesame oil and 4 tablespoons of olive oil, and whisk again to combine. Pour this into a large, shallow baking dish, then add the peeled pepper halves and toss gently to combine. Leave to marinate at room temperature for at least 30 minutes or in the fridge overnight.
  3. Put the cumin in a small frying pan on a medium-high heat, and toast for two to three minutes, until fragrant. Tip into a mortar and roughly crush the seeds. Return the pan to a medium heat, add the pine nuts and toast, stirring, for three to four minutes, until nicely browned. Tip into the mortar, add an ⅛ teaspoon of salt, then roughly crush the nuts with the cumin – you don’t want it too fine. Leave to cool for 10 minutes, then stir in the coriander or parsley.
  4. To serve, spread the peppers on a plate with a lip, pour over the dressing and top with the crumble. If they’ve been refrigerated, bring them to room temperature first.

total time: 45 minutes + 30 minutes marinating
preparation time: 10 minutes
cooking/baking time: 35 minutes

 
 
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Strawberry Fennel Salad with Salmon

This week or Good Friends Good Food group is making salad with fruit, chosen by Margaret. The first fruit of the year in northern Germany is the strawberry. The local season is open when the strawberry stands shoot up like mushrooms from the ground. This season started late. I already made a strawberry cucumber salad, but as a food blogger you are always looking for something new. At BBC goodfood I found this

Strawberry Fennel Salad with Salmon

Strawberry Fennel Salad with Salmon

I like the combination of strawberries and salmon, why not adding fennel to it amd serve as salad? I blanched the fennel so that it still had bite, but was easier to chew.

Strawberry Fennel Salad with Salmon

Yield: 4 servings, 2 as a main meal

Strawberry Fennel Salad with Salmon

Ingredients

  • 200 grams smoked salmon torn into strips
  • 1 large bulb of fennel , trimmed, cored, halved and finely sliced into strips and blanched for 2 minutes in the steam oven
  • 50 grams rocket
  • 200 grams ripe strawberries , hulled and halved

DRESSING

  • 4 tbsp. olive oil; Ulrike rape seed oil
  • 2 tbsp. white wine vinegar
  • 2 tsp. wholegrain mustard
  • 1 tsp. runny honey
  • crusty rolls , to serve

SOURCE

modified by Ulrike Westphal from:
Good Food magazine, August 2004

Method

  1. In a small bowl whisk together the dressing ingredients, season if you want to; set aside. Put the smoked salmon, fennel, rocket and strawberries into a separate bowl.
  2. Drizzle the dressing over the salad and toss gently so everything glistens. Finish with cracked black pepper and serve with crusty rolls.

total time: 20 minutes
preparation time: 15 minute
cooking/baking time: 2 minutes

 
 
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Chickpea Salad With Fresh Herbs and Scallions

The featured salad ingredient for the Good Friends Good Food group is herb, chosen by Kayte. The most famous herb salad is Tabbouleh, using my favourite herb parsley. For

Chickpea Salad With Fresh Herbs and Scallions

Chickpea Salad With Fresh Herbs and Scallions

a combination of dill and parsley is used. I don’t like the smell of canned chickpeas, so I soaked 375 grams dried chickpeas over night and cooked them in 25 minutes with a teaspoon baking soda.

A great salad for lunch at work.

Dont’t miss the entries from Donna, Ellen, Kayte, Margaret, Nancy and Peggy

Chickpea Salad With Fresh Herbs and Scallions

Yield: 3 serving as a main dish, 6 as side

Chickpea Salad With Fresh Herbs and Scallions

A light and creamy Chickpea Salad With Fresh Herbs and Scallions that travels well. It’s great for a picnic or lunch at work

Ingredients

  • 150 grams plain full-fat Greek yogurt
  • 3 tablesp. mayonnaise; Ulrike: homemade
  • 2 tablesp. lemon juice
  • 1 ½ teasp. Dijon mustard; Ulrike: Maille Dijon mustard *
  • 1 teasp. salt
  • ½ teasp. black pepper, freshly ground
  • 2 tablesp. minced fresh dill, plus more for serving
  • 2 tablesp. minced fresh parsley, plus more for serving
  • 750 grams chickpeas, cooked from 375 grams dried
  • 3 stalks celery, finely diced
  • 2 to 3 scallions, thinly sliced scallions, white and green parts

SOURCE

modified by Ulrike Westphal from:
NYT and If I had a food blog

Method

  1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
  2. Place 1/3 of the chickpeas in a large bowl and using a fork, lightly mash them. Add remaining chickpeas, celery and scallions and toss.
  3. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. The salad can be stored im in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.

total time: 45 minutes
preparation time: 15 minutes

 
 
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Chunky corn chowder

This week the GFGF-Group is cooking with corn. Where I live the maize is grown for the cattle, from June to September you’ll find sweetcorn on the cob on the markets for the barbecue season. In September 2005 I cooked this chunky corn chowder recipe in English with corn-on-the cob. Otherwise, there it was always just grilled corn on the cob to nibble on. In 2019 I prepared a sweetcorn polenta with aubergine sauce.

In April I a have to use a tin cooking

Chunky corn chowder

Chunky corn chowder

again. Still as delicious as in 2005.

I am very excited what Donna, Ellen, Kayte, Margaret, Nancy and Peggy prepare with corn.

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Lentil Moussaka

This week the GFGF-group cook with eggplant as we did on October, 9th last year. I chose

Lentil Moussaka

Lentil Moussaka

because I didn’t prepared any until now. Instead of ground meat I used lentils to cut down meat consumption.

Don’t miss the dishes from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.

Lentil Moussaka

Yield: 4 Servings

Lentil Moussaka

Instead of ground meat lentils are used in this lentil moussaka.

Ingredients

  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 red pointed bell pepper, deseeded, cubed: 217 grams
  • 1 tablespoon olive oil
  • 175 grams red lentils *
  • 150 ml red wine
  • 400 g chopped tomatoes, canned
  • 1 tablespoon oregano, fresh, chopped; Ulrike: dried
  • 2 large eggplants, about 600 grams, sliced lengthwise in slices 1 cm thick
  • 200 ml cooking cream, 15% fat
  • 1 egg, size M
  • 200 g low-fat cream cheese
  • 50 grams Parmesan, grated
  • salt
  • black pepper, freshly ground
  • nutmeg

SOURCE

modified by Ulrike Westphal from:
NDR

METHOD

  1. Preheat the oven to 220 °C/428 °F
  2. In a large saucepan, heat 1 tablespoon of oil. Fry the onions, garlic and peppers until soft. Add lentils, red wine and tomatoes. Bring to a boil. Season with salt, pepper and oregano. Simmer for about 30 minutes until the lentils are soft.
  3. Meanwhile place the slices on a baking tray lined with baking paper, brush very thinly with oil and roast in the oven for about 20 minutes.They should be lightly browned – extend the baking time if necessary. Check that they do not burn.Remove the roasted eggplants, set aside and turn the oven down to 200 degrees.
  4. In a small, high bowl, whisk together the cooking cream, egg and cream cheese. Season with salt, pepper and nutmeg.
  5. In a baking dish, alternate layers of lentil sauce and eggplant slices. Finish with a layer of eggplant. Pour the cream cheese sauce on top. Bake in the oven for about 30 minutes. Meanwhile, grate the parmesan cheese. Garnish the baked moussaka with the fresh parmesan

total: 1 hour
preparation: 25 minutes
cook/bake: 30 minutes

 
 
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