Schlagwort-Archive: Hugh Fearnley-Whittingstall

Curried sweet potato soup

It’s potluck week at I heart cooking clubs. We already had some warm spring days but winter is back now and it’s cold outside, and sometimes snow is falling. Hugh says about this

Curried sweet potato soup

Curried sweet potato soup (2)

This is a warming soup for a cold evening, the heat of the spices softened by the sweetness of the coconut milk and lime.

The right soup for the last days in April. It is really tasty and makes 5 servings. One serving I eat immediately the other 4 servings I preserved in jars for lunch at work.

Curried sweet potato soup (3)

Curried sweet potato soup

Yield:4-5 servings

Curried sweet potato soup Collage

Ingredients:

  • 2 tablespoons olive or rapeseed oil
  • 2 onions, chopped
  • 4 cloves garlic , finely chopped
  • 4-5 cm piece of ginger, peeled and grated
  • 1-2 red chillies, to taste, deseeded and finely chopped
  • 1 tablespoon garam masala 2 teaspoons curry powder
  • 700 grams sweet potatoes, about 3, peeled and cut into 2 cm dice
  • 1 litre vegetable stock
  • 400 ml tin coconut milk
  • a small handful of coriander, roughly chopped
  • 2 limes, the juice, about a good tablespoonful, I uses lemon
  • sea salt and freshly ground black pepper

TO FINISH

  • a few tablespoons plain yoghurt (optional)
  • a small handful of coriander, roughly torn

SOURCE

978-1-4088-1212-9978-1-4088-1212-9 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Veg Every Day!978-1-4088-1212-9 *
ISBN: 978-1-4088-1212-9

Instructions

  1. Heat the oil in a saucepan over a medium-low heat. Add the onions and saute for about 10 minutes, until soft and translucent. Add the garlic, ginger, chillies, garam masala and curry powder, and stir for a minute.
    Tip in the sweet potatoes and stir until they’re well coated in the spices. Add some salt and pepper and pour in the stock. Increase the heat and bring to a simmer. Cook gently until the sweet potatoes are very tender – about 15 minutes.
  2. Remove the soup from the heat, cool slightly and then puree in a blender or food processor, or with a stick blender, until very smooth. Return to the pan, stir in the coconut milk and warm through gently.
    Take off the heat and add the coriander and lime juice. Taste and adjust the seasoning if necessary. Serve the soup topped with a good dollop of yoghurt, if you like, and scatter over some torn coriander. Finish with a little black pepper.
  3. For a longer shelf life fill the soup in Weck©-jars, close with rubber rings, lid and climp and can at 100 °C for 90 minutes.
    Curried sweet potato soup preserved

total time: 50 minutes
preparation time: 20 minutes
cooking/baking time: 25 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
April Potluck Collage
 
 
For all other great Buddha Bowl! recipes visit the I heart cooking clubs site 
 
 
 

Quick couscous salad with peppers and feta

This week the I♥CC members are going to make any Hugh Fearnley Whittingstall supper recipe that features ingredients we have in your pantry, fridge and/or freezer! It is highly convenient that River Cottage Veg Every Day!978-1-4088-1212-9 * offers a chapter with store-cupboard suppers. I chose

Quick couscous salad with peppers and feta

Quick couscous salad with peppers and feta-2

and enjoyed it for lunch instead of supper. I had bulgur at hand so the salad had a nice crunch. I made just 2 servings and will enjoy the remaining portion tomorrow for lunch at work.

©Quick couscous salad with peppers and feta for lunch@work

Quick couscous salad with peppers and feta

Yield: 2 servings

Quick couscous salad with peppers and feta

Ingredients:

Quick couscous salad with peppers and feta-1

  • 125 grams couscous; Ulrike: I used bulgur
  • 1 tablespoons olive oil
  • 1/2 lemon, the juice
  • 70 grams jar chargrilled pepper in olive oil, drained and cut into 1 cm dice (from a jar)
  • 1 small cucumber, cut into 1 cm dice, about 100 grams
  • 1 small red onion, finely chopped
  • 100 grams feta cheese, cut into 1 cm cubes
  • A handful of flat-leaf parsley, finely chopped
  • Sea salt and freshly ground black pepper

SOURCE

978-1-4088-1212-9978-1-4088-1212-9 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Veg Every Day!978-1-4088-1212-9 *
ISBN: 978-1-4088-1212-9

Instructions

  1. Cook the couscous according to the instructions on the packet. As soon as it’s cooked, trickle over the olive oil and lemon juice, season with salt and pepper, and fork the couscous gently to separate the grains. Leave to cool a little, and fork again.
  2. While the dressed couscous is still just warm, or cool (but not hot), add the red peppers, cucumber, onion, feta and parsley and toss gently until thoroughly combined. Taste and add more salt and pepper if it needs it, and trickle over a little more olive oil if it tastes at all dry. Serve still slightly warm, or at room temperature.

total time: 15 minutes
preparation time: 5 minutes
cooking/baking time: 10 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
IHCCPantrySuppersCollage
 
 
For all other great Pantry Suppers! recipes visit the I heart cooking clubs site 
 
 

Watercress Soup with Poached Egg

Watercress is hard to get here. My local supermarket offered a bunch of watercress. My wild garlic in the garden is doing well

Saisonal und regional: Bärlauch in unserem Garten Ernte bei Regen #6von12 #12von12

A post shared by @kuechenlatein on

and both came together in a

Watercress Soup with Poached Egg

Watercress Soup with Poached Egg-2

I like the peppered flavour from the watercress in combination with the wild garlic and the poached egg is a nice addition, especially at Easter. Happy Easter!

Watercress Soup with Poached Egg

Yield: 2 servings

Watercress Soup with Poached Egg-1

Ingredients:

  • 30 grams butter
  • 1 dozen wild garlic roots or 1 small onion or shallot, finely chopped
  • 500 ml fresh vegetable or chicken stock
  • 2 good fistfuls of watercress, trimmed and well washed
  • 2 tablespoons cooked rice or 2 rice cakes
  • freshly grated nutmeg
  • 2 eggs, at room temperature a little double cream, to serve
  • chopped wild garlic leaves or chives, to garnish
  • salt and freshly ground black pepper

SOURCE

978-0007164097978-0007164097 *

modified from Ulrike Westphal inspired by:
River Cottage Cookbook *
ISBN 978-0007164097

Instructions

  1. Melt the butter in a large pan over a low heat, add the wild garlic or onion and sweat until soft – do not allow it to colour. Add the stock and bring to the boil, then add the watercress, bring back to the boil and simmer for just a minute. Place in a blender with the cooked rice or rice cakes and process until smooth. Return the soup to the pan, reheat thoroughly without boiling, and season to taste with a few scrapes of nutmeg, salt and pepper.
  2. The perfect poached egg: poach the eggs one at a time. Break each egg into a cup, being careful not to break the yolk. Bring a small pan of water to the boil. When it is boiling rapidly, stir fast with a large spoon to create a vortex. Pour the egg into the centre of the vortex, place the lid on the pan and turn off the heat under it. Leave for exactly 2 minutes.
  3. Serve the soup in warmed bowls, with a drained poached egg in the centre of each one and a blob of cream next to it, topped with a sprinkling of chopped wild garlic leaves or chives. And, of course, your toast.

total time: 20 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes

 
 
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more recipes with wild garlic: (click)

Photo Credit: I ♥ Cooking Clubs
Eggs
 
 
For all other great Eggs! recipes visit the I heart cooking clubs site 
 
 

Scrambled eggs with wild garlic

Ulrike alone at home, not really alone but with a nasty virus. Following the slogan

Starve the fever, feed the cold

I needed something to eat. I didn’t want to leave home, so I prepared

Scrambled eggs with wild garlic

Scrambled eggs with wild garlic-1

Wild garlic grows well in our garden, and all other ingredients were also at hand.

Scrambled eggs with wild garlic

Yield: 1 serving

Scrambled Eggs with Wild Garlic

The perfect indulgent breakfast or easy lunch.

Ingredients:

  • 2 eggs, organic
  • salt
  • black pepper, freshly ground
  • 20 grams butter
  • 1 whole spelt roll; Hugh uses toast
  • 1/2 tbsp wild garlic leaves, finely chopped
  • more butter, for spreading

SOURCE

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall in the Guardian

Instructions

  1. Break the eggs into a bowl with a good pinch of salt and a twist or two of pepper, then whisk with a fork. Place a small, nonstick saucepan on a low heat and melt half the butter. When it starts to bubble, pour in the eggy mixture and start stirring. Half the roll. As the egg mixture gets hotter, it will thicken into soft lumps. When you get close to the texture you like, switch off heat and stir in remaining butter and garlic leaves. Butter the roll and spoon/pour the eggs over. Serve at once.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 5 minutes

 
 

more recipes with wild garlic: (click)

Photo Credit: I ♥ Cooking Clubs
Eggs
 
 
For all other great Eggs! recipes visit the I heart cooking clubs site 
 
 

Chicken with couscous, honey and cinnamon

For the next six months the I heart cooking clubs member are going to be celebrating the recipes of Hugh Fearnley-Whittingstall. This allows me to buy new cookbooks and my cookbook library gets new additions.

Hugh Fearnly-Whittingstall Cookbooks

I have a weakness for British chefs like Diana Henry, Gary Rhodes or Nigel Slater. I am very excited to try Hugh’s recipes. To welcome him I chose

Chicken with couscous, honey and cinnamon

Chicken with couscous, honey and cinnamon (1)

from River Cottage EverydayISBN: 978-074759840 *. I am a „luncher“, my main meal is lunch. This book has a lunch box section with many ideas for delicious lunches at work.

Chicken with couscous, honey and cinnamon

Yield: 2 servings

Chicken with couscous, honey and cinnamon (2)

An interesting alterative to chicken sandwich

Ingredients:

  • 75 grams blanched almonds; I used almond flakes
  • 2 tablespoons rapeseed or olive oil
  • 1 onion, finely chopped 1 garlic clove, chopped
  • 1 teaspoon ground cinnamon
  • 125 grams couscous
  • 1 tablespoon runny honey
  • About 250 m1 boiling water, or chicken or vegetable stock
  • About 150 grams cold cooked chicken, cut into small pieces
  • 1 small pickled lemon, pulp discarded and skin finely chopped, alternative: 1/2 fresh lemon, the grated zest
  • A good squeeze of lemon juice
  • 1 tablespoon chopped parsley or mint; I used both
  • Sea salt and freshly ground black pepper

SOURCE

ISBN: 978-0747598404ISBN: 978-0747598404 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840

Instructions

  1. Put the almonds in a dry frying pan and toast over a medium heat for a few minutes. tossing occasionally, until golden brown. Leave to cool. then chop them very roughly.
  2. Heat the oil in a small saucepan, add the onion, garlic and some salt and pepper and sweat gently for about 10 minutes, until softened. Add the cinnamon, then take off the heat and stir in the couscous.
  3. Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it) and put a tight-fitting lid on the pan. Leave for 10 minutes, until the couscous has swollen up and absorbed all the liquid. Fluff it up with a fork, transfer to a bowl and leave to cool.
  4. Toss the chicken pieces, almonds, pickled lemon or zest, and the lemon juice into the couscous and season to taste.
    Pack into a lunchbox, or pile into a serving dish for serving at the table. Either way, finish with a sprinkling of parsley or mint and a good grinding of black pepper.

total time: 30 minutes
preparation time: 5 minutes
cooking/baking time: 10 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
BIHCCWelcomeHughCollage
 
 
For all other great Welcome Hugh! recipes visit the I heart cooking clubs site