Schlagwort-Archive: fennel

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
prepararion time: 15 minute
cooking/bakin time: 2 minutes

 
 
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Weekly soup for Souper Sunday: White bean and tomato soup with fennel and quails‘ eggs

Uh, I missed to send two soups to Souper Sounday. So here I am back with

White bean and tomato soup with fennel and quails‘ eggs

White bean and tomato soup with fennel and quails' eggs

from the slow cooker. I was happy just with the quail’s eggs, but my gentlemen had some extra spicy sausages with it. A very delicious soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: white bean and tomato soup with fennel and quail’s eggs
Categories: Soup, Crockpot, Slow Cooker
Yield: 4 Servings

Ingredients

100 grams   Dried haricot (navy) beans, 4 oz, 1/2 cup
      — soaked in cold water for several hours or
      Overnight, 212 g cooked
15 ml   Olive oil, 1 tbsp
1 large   Onion, finely chopped
1     Garlic clove, crushed
1 head   Fennel, finely chopped
4     Beefsteak tomatoes, skinned and chopped
600 ml   1 pint, 2 1/2 cups boiling vegetable or chicken
      — stock
90 ml   Dry white wine, 6 tbsp
15 ml   Tomato puree (paste), 1 tbsp
5 ml   Light brown sugar , 1 tsp
10 ml   Chopped fresh sage, 2 tsp
10 ml   Chopped fresh thyme, 2 tsp
      Salt
      Freshly ground black pepper
8     Quails‘ eggs
4     Or 8 fresh sage leaves, to garnish
H TO SERVE
      Warm ciabatta bread

Source

* Slow Cooking from Around the Mediterranean*

ISBN978-0-572-03323-1
  Edited *RK* 10/13/2009 by
  Ulrike Westphal

Directions

1. Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on High for 3-4 hours until tender.

2. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.

3. Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on "High" for 3 hours until everything is tender. Stir well, taste and re-season if necessary.

4. Carefully break the eggs into the soup. Cover and cook for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.

=====

This is my 29th post for Debbies Souper Sunday and soup 31 this year.

Pages: 1 Button German 2 Button English


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Weekly soup for Souper Sunday: Fennel cardamom & coconut soup

This week I had to lunch alone, so I prepared the half recipe

Fennel cardamom & coconut soup

Fennel cardamom & coconut soup
just for me. With some fresh baked bread just enough for lunch.

Fennel cardamom & coconut soup is a delicious soup with lots of anise flavour from fennel and Pernod with creamy coconut.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Fennel cardamom & coconut soup
Kategorien: Soup, Vegetarian
Menge: 4 Portionen

Zutaten

2 Essl.   Grapeseed oil
3     Shallots, finely chopped
30 Gramm   Fresh root ginger, peeled and finely chopped, 1
      — oz
1     Garlic clove, finely chopped
2     Green chillies, finely chopped
2 Teel.   Fennel seeds
15     Cardamom pods, crushed and husks removed
2     Fennel bulbs, about 500 g, 1 lb 2oz, quartered
      — and finely sliced
      Small bunch coriander, few leaves reserved for
      — garnish, rest finely chopped, including stems
50 ml   Pernod 2 fl oz, optional
2 x   400 ml cans coconut milk
2 Essl.   Soy sauce
2 Essl.   Lime juice
2 Essl.   Thai sweet chilli sauce

Quelle

  GoodFood Vegetarian Summer 2009
  Erfasst *RK* 19.06.2009 von
  Ulrike Westphal

Zubereitung

1. Heat the grapeseed oil in a large pan. Once the oil is hot, add the shallots, ginger, garlic, chilli, fennel seeds and cardamom. Cook over a medium heat for 3 mins. Add the fennel, finely chopped coriander and Pernod (if using) and cook for 2 mins or until most of the Pernod has evaporated. Add the coconut milk and 200 ml of water. Bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the fennel is tender.

2. Add the soy sauce, lime juice and sweet chilli. If the mixture is a bit too thick, add a dash of water. Serve piping hot, garnished with a few coriander leaves.

:PREP 20 mins
:COOK 25 mins
:PER SERVING 432 kcals, protein 5g, carbs 16g, fat 39g, sat fat 29g, fibre 3g, sugar 13g, salt 2.29g

=====

This is my 21st entry for Debbis Souper Sunday.

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