Archiv der Kategorie: Recipes & Posts in English

Chickpea Salad With Fresh Herbs and Scallions

2 Antworten

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 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. hickpea Salad With Fresh Herbs and Scallions 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

 
 
* = Amazon Affiliate-Link

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Chunky corn chowder

8 Antworten

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.

more recipes and entries in English

Lentil Moussaka

6 Antworten

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 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

 
 
*=Affiliate-Link zu Amazon

more recipes with eggplants
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