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Jerusalem Artichoke & Pumpkin Soup

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This week’s theme in the GFGF group is winter squash chosen by Margaret. As I already explained last year there is only the word Kürbis in German for butternut and other winter squashes. For the

Jerusalem Artichoke & Pumpkin Soup

Jerusalem Artichoke & Pumpkin Soup

I used Hokkaido. It is easy to use, because you don’t have to peel it. Jerusalem Artichoke and pumpkin or winter squash go well together. Jerusalem artichoke is considered an excellent substitute for potatoes. They are rich in inulin and fructooligosaccharides and are therefore an ideal item to include in diabetic diets.

Jerusalem Artichoke & Pumpkin Soup Topinambursuppe mit Kürbis

Yield:4 Servings

Jerusalem Artichoke & Pumpkin Soup

Jerusalem Artichoke & Pumpkin Soup: Diced pumpkin and Jerusalem artichoke cut into sticks are sautéed with onion and garlic, infused with broth, seasoned with thyme and finished with cream after cooking time.

Ingredients:

  • 300 grams of pumpkin ; Ulrike:Hokkaido, seeded, diced
  • 300 grams Jerusalem artichoke; peeled, cut into sticks
  • 1 large onion, peeled, diced
  • 1 clove garlic, peeled, diced
  • oil
  • 1,2 l vegetable broth
  • 1 small handful of fresh thyme
  • ½ l cooking cream
  • 1-2 lemons, the juice
  • salt
  • pepper

TOPPING

  • 200 grams bacon
  • 75 grams sunflower seeds
  • thyme leaves

SOURCE

978-3784356471*

modified from isnpired by:
Søren Staun Petersen
Kürbis – Harte Schale, gesunder Kern
ISBN: 978-3784356471
found at Valentinas Kochbuch

Instructions

  1. Sauté the vegetable cubes in a large pot with a little oil for about 2 minutes. Add broth and thyme and simmer until everything is soft – about 20 minutes
  2. Now pour in the cream and cook for another 1 – 2 minutes. Remove the pot from the heat and blend the soup with a hand blender until smooth. Season to taste with lemon juice, salt and pepper.
  3. Fry the bacon in a pan. When half cooked, add sunflower seeds and finish toasting all together.
  4. Serve with bacon and sunflower seeds as garnish, add some fresh thyme on top.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 20 – 30 minutes

 
 
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Sweet and sour peppers with pine nut crumble

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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
  • itemprop=”recipeIngredient”>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 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

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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

Stylish and summery recipe for Strawberry Fennel Salad with Salmon. It is tasty and takes only minutes to prepare

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 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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