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Spaghetti with Swede and Bacon

Swede or rutabage is overlooked and underused, so I chose it as vegetable of the week for the GFGF group. It is a must in our house to serve it as Swede mash (with salami-style sausage) at least once a year. But swede is more than mash, for example pasta always works like this comforting

Spaghetti with Swede and Bacon

Spaghetti with Swede and Bacon

Really delicious. I hope I can convince Donna, Ellen, Kayte, Margaret, Nancy and Peggy to use this vegetable. The taste of rutabaga is a bit like turnip, mildly peppery, earthy, a tiny bit bitter and a tiny bit sweet. The classic combination in Northern Germany is swede, potatoes and/or carrots.

Spaghetti with Swede and Bacon

Yield: 3 servings

Spaghetti with Swede and Bacon

Spaghetti with Swede and Bacon is budget-friendly and a twist on the classic carbonara. Seasonal swede, local bacon and plenty of parmesan. This a comforting lunch, the 3rd serving I took to work and enjoyed as lunch at work

Ingredients

  • 1 tbsp rapeseed oil,
  • 250 grams swede , peeled and chopped into small chunks
  • 1 onion , peeled, roughly chopped
  • 2 cloves garlic, crushed
  • 40 grams parmesan , grated, plus extra to serve
  • 300 grams spaghetti
  • 120 grams diced bacon, smoked
  • 2 thyme sprigs , leaves picked, plus extra to serve

SOURCE

modified by Ulrike Westphal from:
Good Food magazine, March 2018

Method

  1. Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn’t stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.
  2. Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.
  3. Transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.

total time: 50 minutes
prepararion time: 15 minutes
cooking/bakin time: 30 minutes

 
 
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Royal Mushrooms with Cashew Nut Sauce

This week the GFGF-Group focusses on mushrooms. Son 2 loves mushrooms, especially button mushrooms. We invited him for

Royal Mushrooms with Cashew Nut Sauce

Royal Mushrooms with Cashew Nut Sauce

and he liked it, so did we. The recipe originally is for a slowcooker, but I think it is better made in a pan.

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

Royal Mushrooms with Cashew Nut Sauce

Yield: 3- 4 servings

Royal Mushrooms with Cashew Nut Sauce

Ingredients

  • 50 grams cashew nuts, unsalted
  • water, as needed
  • 4 tablesp. oil
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 2 cloves
  • 1 cinnamon stick, 1 inch
  • 1 bay leaf
  • 1 teasp. garlic, minced
  • 1/2 teasp. red chili powder
  • 1 teasp.coriander powder
  • 1 small red onion, about 70 gams, minced
  • 120 grams plain yoghurt
  • 120 grams milk
  • salt to taste
  • 500 grams brown button mushrooms, cleaned and quartered

SOURCE

modified by Ulrike Westphal from:
Prena Singh
The Everything Indian Slow Cooker Cookbook *
ISBN: 978-1440541681

Method

  1. soak the cashews in 240 ml water for about 20 minutes. Drain and grind to a paste in a food processor. Set aside
  2. In a mediumm skillet, heat the oil over medium heat. Quickly add the cardamom pods, cloves, cinnamon stick, bay leaf, and minced garlind, saue for about 30 seconds.
  3. Add the chili powder, coriander powder, and minced onion; sauté for 2 minutes. If the spice micture stics to the pan, add a few tablespoons of water. Continue to sauté util the onions are golden brown, about 7 minutes. Add the cashew nut paste and stir for 1 more minute
  4. Add the yoghurt, milk, salt, and mushroom, mix well.
  5. Cover an let it simmer on low heat about 15 – 20 minutes until the oil starts to separate from the spice mixture. Serve hot over rice.

total time: 45 minutes
prepararion time: 20 minutes
cooking/bakin time: 20 minutes

 
 
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Edamame Lentil Ragout

This week the GFGF-Group focusses on fresh shell beans. Fresh shell beans? Yes, got it. For some reason I had edamame in my freezer and I prepared

Edamame Lentil Ragout

Edamame Lentil Ragout

with some leftover Padina lentils, spicy and simply delicious.

In my neck of the woods – thank you Margaret for this – the only used fresh shell bean is Ackerbohne , literally also sow bean, pig bean, horse bean or cattle bean. The broad bean, which can also tolerate salt water, was replaced by the more tender green bean as a popular food in the 17th century. In Erfurt it is called puff bean and newborn in Erfurt gets a plush bean in pink or light blue. I am a huge fan of fava or broad beans. Until If possible I buy it at the weekly market from June to end of August and take on all the work. I am glad that they are grown more again – not only as cattle feed. To get them frozen I have to go to the „Turkish“ supermarket“, but in THIS situation I did not and opted for the edamame or soybeans in my freezer. Time to use them up.

My grandmother didn’t grow any runner beans, for me beans on the pole, but bush beans like green beans and wax beans. The latter eaten fresh or dried. The reason might be the constant wind in Schleswig-Holstein, the land between the Seas, North and Baltic Sea. We eat „Birnen, Bohnen und Speck“ always with green beans and not with „Turkish peas“ . Perhaps these are the German pea beans Ellen is looking for.

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

Edamame Lentil Ragout

Yield: 2 servings

Edamame Lentil Ragout

Delicious Edamame Lentil Ragout with basmati rice – spicy and simply tasty.

Ingredients

  • 120 grams basmati rice
  • 75 grams lentils, cooked according to package directions
  • 200 grams carrots, half cut into match stickes, the other half into 1 cm rounds
  • 100 grams edamame, frozen
  • 2 tbsp. sushi ginger, ut lengthwise into fine strips
  • ½ red chili pepper – cut into fine rings, seeds includes
  • 1 tbsp. sesame oil

Sauce

  • 300 ml water
  • 60 ml tamari * soy sauce
  • 1/2 lemon, the juice
  • 3 tsp. potato starch
  • 1 tbsp. agave syrup
  • pepper, black, freshly ground

SOURCE

from Ulrike Westphal inspired by the word wide web

Method:

  1. Prepare the rice according to pacage directions
  2. For the sauce, whisk water, tamari, agave syrup, lemon juice, pepper and potato starch in a bowl and set aside.
  3. Heat a pan with 1 tbsp. oil and sauté the carrots for 3 – 4 min. Reduce heat, add edamame and chili and sauté for another 2 min.
  4. Pour the sauce over sauteed vegetables and cook for 2 minutes. Then add the cooked lentils and heat briefly.
  5. Serve the edamame lentil ragout with rice and sushi ginger

total time: 40 minutes
prepararion time:15 minutes
cooking/baking time: 25 minutes

 
 
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Mustard Microgreen Omelette

This week the GFGF group is focussing on greens: collard, mustard or turnip greens. I have to admit, now it’s not the season for leafy greens in Northern Germany. I already cooked with kale and swiss chard this winter and opted for Rübstiel. This was not on sale at the food assembly, but mustard microgreens. I served a

Mustard Microgreen Omelette

Mustard Microgreen Omelette

Microgreens are a rich source of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll. They have a spicy flavor that tastes very much like spicy mustard that develops as you chew. The mustard flavor is not overpowering. Perfect match with omelett.

I am curious which greens Donna, Ellen, Kayte, Margaret, Nancy and Peggy will use.

Mustard Microgreen Omelette

Yield:2 servings

Mustard Microgreen Omelette

Microgreens are the new local superfood, try them in this mustard microgreen omelete

Zutaten

  • 4 Eggs
  • 1 tbsp. parsley, chopped
  • olive oil
  • 40 grams mustard microgreens
  • 4 radishes, sliced
  • 2 spring onions, sliced
  • salt
  • pepper

SOURCE

modified byUlrike Westphal from:
The world wide web

METHOD

  1. Whisk eggs and parsley in a medium bowl until well combined; season with salt and pepper.
  2. Fry the spring onion, radishes and microgreens in olive oil, add a little salt
  3. Pour egg mixture over the vegetables and fry the omlette for two to three minutes.
  4. Flip the omlette and fry for another 1-2 minutes.

total: 15 minutes
preparation: 10 minutes
cook: 5 minutes

 
 
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my contibutions to the GFGF group
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Good Friends Good Food

My contributions to the

Good Friends Good Food Group

Every fortnight I cook with Donna, Ellen, Kayte, Margaret, Nancy and Peggy together with a featured vegetable.