Schlagwort-Archive: Diana Henry

Türkische Karotten mit Linsen und Kräutern

Von Oktober 2014 bis April 2015 widmete sich I heart Cooking Clubs englischen Köchin Diana Henry. Zu dem Zeitpunkt stellten auch einige Mitglieder Rezepte aus dem Kochbuch Food From Plenty * vor. Inzwischen gibt es eine deutschen Ausgabe, wo

Türkische Karotten mit Linsen und Kräutern

Türkische Karotten mit Linsen und Kräutern

den Titel zieren. Als die Buchvorstellung im Insta-Feed von Valentinas Kochbuch erschien, bereitete ich mir das gerade als Lunch at Work für diese Woche vor. Linsen und Karotten, sowie die anderen Zutaten sind eigentlich immer im Haus. Dieses Gericht wurde mit deutschen Karotten, grünen Linsen aus Kanada, italienischem Olivenöl und weiteren internationalen Zutaten zubereitet. Da sieht man mal wieder, wie weit gereist so einige Lebensmittel sein können. Herausgekommen ist ein wunderbar schmeckendes Linsengericht, das ich mit Joghurt aus Schleswig-Holstein und selbstgebackenem Brot nach ukrainischem Rezept genoss.

Türkische Karotten mit Linsen und Kräutern

Menge: 3 Personen als Hauptgericht, 4–6 Personen als Beilage

Türkische Karotten mit Linsen und Kräutern

Türkische Karotten mit Linsen und Kräutern ist ein Rezept für alle Tage, mit etwas Joghurt und Fladenbrot auch gut für den Feierabend oder aber als Lunch at Work


  • 4 Essl. Olivenöl zum Braten
  • 1 Zwiebel, halbiert und in feine Scheiben geschnitten
  • 4 Knoblauchzehen, fein gehackt
  • 1½ TL Koriandersamen, zerdrückt
  • ¼–½ TL Chiliflocken
  • 100 g grüne oder Puy-Linsen; Ulrike: über Nacht eingeweicht
  • 6 große Karotten, in Scheiben geschnitten; Ulrike: 512 Gramm
  • 2 EL Tomatenmark
  • 2 TL Zucker
  • 275 ml Gemüsebrühe oder Wasser
  • Meersalz und schwarzer Pfeffer aus der Mühle
  • 2 EL frisch gehackte Minze, Petersilie oder Dill
  • 1 guter Spritzer Zitronensaft
  • natives Olivenöl extra zum Servieren


  1. Das Öl in einem Topf erhitzen und die Zwiebel darin weich und hellgelb sautieren. Knoblauch und Gewürze zufügen und 2 Minuten braten. Dann alle Zutaten (außer Kräuter und Zitronensaft) zugeben.
  2. Zum Kochen bringen und garen, bis das Gemüse weich ist und die Flüssigkeit aufgesogen wurde. Dies dauert rund 30 Minuten.
  3. Mit Salz und Pfeffer würzen, Kräuter und Zitronensaft zufügen und abschmecken. Mit etwas nativem Olivenöl extra beträufeln und heiß oder (zimmer-)warm servieren. Dazu schmeckt Brot und Joghurt

Gesamtzeit: 45 Minuten
Vorbereitungszeit: 15 Minuten
Koch-/Backzeit: 30 – 35 Minuten

* = Affiliate-Link zu Amazon

mehr Rezepte von Diana Henry bei Küchenlatein
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Rezepte von Diana Henry

Rezepte von Diana Henry

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Adobo from Diana Henry

When I saw the theme Stock Your Exotic Pantry! for this week in the sidebar of the I heart Cooking Clubs Site, I opted for an Adobo recipe I bookmarked in November 2012. I am not very familiar with ancho and chipotle chilies, I had to order them from my favourite spice shop. They sell it in grams, I got 2 ancho chilies as 30 grams

Chipotle & Ancho Chilies for Adobo from Diana Henry

so I had to half the recipe. My pantry is now stocked with an exotic chili paste. Stay tuned what I’ve done with it.

Adobo from Diana Henry

Menge: 150 ml, about 200 grams

Adobo from Diana Henry

Diana Henry’s version of the Mexican paste Adobo, made from dried chilies, herbs and vinegar.


  • 11 grams chipotle chillies, dried, about 2 large and one small
  • 2 ancho chillies, dried, 30 grams
  • ½ teasp. cumin seeds
  • ½ teasp. coriander seeds
  • ¼ teasp. allspice
  • 1,5 cm piece of cinnamon stick, I used Ceylon
  • ½ teasp. oregano, dried
  • 2 large and 1 small garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • ½+¼ teasp. salt, or to taste
  • 1 teasp. soft dark brown sugar, or to taste (optional)
  • 1 tablesp. red wine vinegar
  • 2,5 tablesp. sherry vinegar


  1. Roast the chillies in a dry frying pan; you don’t want to char them, just make them more pliable (the heat softens them). Discard the stems, and the seeds from all the chipotles and half the anchos.
  2. Put both types of chillies in a small saucepan and cover with water. Bring to a boil, then pull off the heat and leave to soak for 30 minutes. Strain the chillies, reserving the soaking liquid.
  3. Toast the whole spices in a dry frying pan about 40 seconds until they are fragrant. Now put all the ingredients into a food processor and whizz to a purée, adding enough of the chilli soaking liquid to get it to the consistency of a paste. Taste for seasoning and adjust if you think it needs it.
  4. Put into a sterilized jar, seal with a vinegar-proof lid and keep in the refrigerator. It will be fine there for four months.

total time: 45 minutes
preparation time: 5 minutes
soaking time: 30 minutes

*=Affiliate-Link to Amazon

Collage Images from, Stirring the Pot, Couscous & Consciousness & Kahakai Kitchen
For all other great Stock Your Exotic Pantry recipes visit the I heart cooking clubs site
more Diana Henry recipes
more recipes and entries in English

Roast Tomatoes and Lentils With Dukka-Crumbed Eggs from Diana Henry

©Bruderhahn Ei (1)This week we are looking for Diana Henry recipes with chicken and/or eggs as ingredients. I opted for eggs, organic eggs. In this case from Hof Ankersolt. I try to support the „Brother cockerel Initiative Germany„, so the eggs from Hof Ankersolt are a little more expensive than normal organic eggs. This extra money (4 cents per egg) is used to fatten the brothers of laying hens, which are useless in times of intensive livestock breeding. The long term goal is the breeding of dual-purpose poultry that are economically suitable for egg production and fattening.

Roast Tomatoes and Lentils With Dukka-Crumbed Eggs from Diana Henry

©Roast Tomatoes and Lentils With Dukka-Crumbed Eggs (1)

Roast Tomatoes and Lentils With Dukka-Crumbed Eggs from Diana Henry

Yield:6 for lunch or 4 as a main course

Roast Tomatoes and Lentils With Dukka-Crumbed Eggs

Delicious recipe for Roast Tomatoes and Lentils With Dukka-Crumbed Eggs


Diana Henry Dukka (3)

  • 75 grams hazelnuts (skins on)
  • 50 grams sesame seeds
  • 3,3 grams = 1 teaspoon nigella seeds
  • 10 grams = 1 tablespoon sunflower seeds
  • 15 grams = 3 tablespoons coriander seeds
  • 9 grams = 1 tablespoon white peppercorns
  • 11 grams = 1 1/2 tablespoons cumin seeds
  • 2,5 grams = 1 teaspoon ground paprika
  • 1/2 tablespoon sea salt flakes


  • 12 6 large plum tomatoes, halved
  • 3 tablespoons olive rapekernel oil
  • 2 teaspoons harissa
  • 1/2 tablespoon sugar
  • salt and pepper
  • 4 eggs, size M


  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 40 grams = 1 celery stick, finely chopped
  • 1 garlic clove, chopped
  • 250 grams Puy Alb Leisa lentils
  • 1 sprig of thyme
  • 1 bay leaf
  • 1/2 lemon, the juice
  • 1 tablespoon sherry vinegar
  • 3 1/2 tablespoons extra virgin olive rapekernel oil
  • 2 tablespoons chopped cilantro parsley leaves


978-1845337841 *

modified by from:
A Change of Appetite: where delicious meets healthy
by Henry, Diana (2014) Hardcover
recipe can also found at Serious Eats


  1. To make the dukka, put the hazelnuts in a dry frying pan and toast over a high heat until they smell roasted. Be careful not to go too far, they burn very easily. Tip them on to a plate to cool a little, then crush them in a mortar to a coarsely ground mixture.
  2. Put the sesame seeds into the dry frying pan with the nigella and toast until the sesame seeds are golden. Follow with the sunflower seeds. Roughly crush all the toasted seeds and add to the nuts.
  3. Toast the coriander seeds until they smell toasted, then grind them very roughly. Do the same with the peppercorns, then the cumin seeds. Combine the nuts, seeds and toasted spices with the paprika and salt.
    ©Diana Henry Dukka (2)
    Store in a jar or other airtight container until you need it.
  4. For the tomatoes, preheat the oven to 190 °C/375 °F/gas mark 5. Lay the tomatoes in a single layer in a roasting tin. Mix the olive oil and harissa together and pour over. Turn to coat, ending cut side up, then sprinkle with sugar and season. Roast in the oven for 45 minutes, or until caramelized in parts and slightly shrunken.
  5. Meanwhile, cook the lentils. Heat the oil in a saucepan and gently sautee the onion, celery and garlic until soft but not coloured. Add the lentils and turn them over in the oil. Chuck in the thyme and bay leaf. Pour on 700 ml of water, season lightly, bring to the boil, reduce the heat and simmer, uncovered, until the lentils are just tender. This could take 15–25 minutes depending on their age, so watch them; they can turn to mush quickly.
  6. When they are cooked, they should have absorbed all the liquid (simply drain them if they haven’t). Remove the thyme and bay leaf. Add the lemon juice. Mix the vinegar and extra virgin oil together and stir it into the lentils with the coriander. Taste for seasoning.
  7. Cook the eggs in boiling water for six minutes. They should still be a little runny in the middle. Rinse them in cold water and, once cool enough to handle, quickly peel. Roll them lightly in the dukka and set each on top of a serving of lentils and tomatoes, or if you prefer to see the yolk, break the egg in half and sprinkle some dukka on top. Serve immediately.

total time: 1 hour 15 minutes
preparation time:15 minutes
cook/baking time: 45 minutes

*=Affiliate-Link to Amazon

*Photo Credit: //
For all other great What Came First? … The Chicken or the Egg? recipes visit the I heart cooking clubs site
more Diana Henry recipes
more recipes and entries in English