Schlagwort-Archive: IHCC

Rocket, fennel and lentil salad

This

Rocket, fennel and lentil salad

Rocket, fennel and lentil salad-2

kills two birds with one stone: The German vegetable expedition asks for fennel and the IHCC wants side dishes or salads.

Rocket, fennel and lentil salad

Yield: 4 servings

Rocket, fennel and lentil salad-1

Ingredients:

  • 125 g Puy lentils; Ulrike: Pardina
  • 1 bay leaf
  • ½ small onion; Ulrike: 1 shalott
  • a few parsley stalks, optional
  • 1 large or 2 small fennel bulbs; about 250 grams
  • about 75 g rocket

DRESSING

  • 2 teaspoons Dijon mustard
  • 1 lemon, finely grated zest and 30 ml juice
  • 2 tablespoons lemon juice
  • 120ml rapeseed or olive oil
  • a pinch of sugar
  • 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. Put the lentils in a saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks, if using. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  2. Meanwhile, to make the dressing, shake all the ingredients together in a screw-topped jar until emulsified.
  3. When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  4. Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
  5. Pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 30 minutes

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

I♥CC What’s in Your Picnic Basket? Rosemary and Thyme Focaccia

What's in Your Picnic Basket
 
 
Hier gehts zum deutschen Beitrag

It’s not really picnic weather in Northern Germany, although it’s sunny, the temperatures are still low, but we can enjoy spring sheltered in the beach chair on the terrace.

I was looking for a flat bread for my shakshuka and stumbled across Nigel Slaters Rosemary and Thyme Focaccia. This has herbal only ingredients and is ideally suited to fit in any picnic basket.

©Rosemary and Thyme Focaccia (2)

After calculating the hydration of 88 %, I decided to give the dough three S&F cycles instead of adding flour until the dough comes away from the work surface. Slater says the dough shoud be a little more moist than the usual bread dough. With German flour I just call it glop. But the result is very delicious, I definitly will bake this again.

Rosemary and Thyme Focaccia

Yield: 1 bread about 22 cm square for 4 – 6 servings

©Rosemary and Thyme Focaccia (1)

Delicous recipe for rosemary and thyme focaccia, a wonderful bread for picnic

INGREDIENTS:

    DOUGH

  • 450 grams strong bread flour, I chose „Weizenmehl Type 812“
  • 1 1/2 Teel. salt
  • 1 packet dry yeast = 7 grams
  • 400 ml warm water
  • TOPPING

  • 1 clove garlic, finely chopped
  • 3 sprigs rosemary, leaves, chopped
  • 4 sprigs thyme,leaves, chopped
  • 3 tbsp. olive oil
  • sea salt flakes, I used Maldon Sea Salt FlakesBild *
  • YOU ALSO NEED

  • cornmeal
  • 1 shallow baking tin, 22 cm square and 5 cm deep

SOURCE

modified from Ulrike Westphal :
Nigel Slater
The Observer, Sunday 17 July 2011

INSTRUCTION

  1. Put the flour, salt an yeast into a large bowl, mix well, then pour in the water to make a sticky dough.
  2. Do 3 S&F-Cycles every 15 minutes. The dough gets already some volume. After the last S&F give dough a rest until the volume from the beginning has doubled. It took about 30 additional minutes.
  3. Line the baking tin with baking paper. Rub the bottom with a little oil. Scatter it with a thin layer of cornmeal. This will keep the base crisp.
  4. Push the risen dough into the baking tin. Cover and set aside for about 30 minutes. Mix herbs and garlic. Set the oven at 220 °C.
  5. With a floured finger, push several holes deep into the dough, then spread the herb mixture over the dough. Scatter liberally with salt flakes. Bake for 25 – 30 munutes till pale gold, crisp on top and springy within. Trickle over the olive oil, allow to settle before servin. While still warm, free the bread from the pan with a palette knife, then cut or tear into pieces.

total time:

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Zurück zum deutschen Beitrag
more Nigel Slater recipes

I♥CC April Potluck: Nigel Slater’s mashed potatoes with peas, carrots and burgers

This week we may choose any Nigel Slater recipe. My student came home for Easter and his brother has choosen

Burger, carrots, peas and Nigel Slater’s mashed potatoes

©Carrots, peas, meat patty and Nigel Slater mashed potatoes

their favourite dish for dinner.

Nigel Slater mashed potatoes

Yield: 4 as a side dish

©Nigel Slater mashed potatoes

Nigel Slater mashed potatoes with cream and olive oil

ingredients:

  • 900 grams floury potatoes, I used Bintje
  • 120 ml double cream
  • 60 ml olive oil
  • salt

source

Bild *

recipe modified from Ulrike Westphal:
Real Fast Food
978-0141029504
Bild *

instructions

  1. Wash potatoes and cook them in the steamer until tender.
  2. Peel the potatoes, cut into pieces and mash with a potato masher. Warm the cream in a small pan, then stir into the mash. Beat in the olive oil, then taste and season with salt and pepper if you want

total: 30 minutes
preparation: 2 minutes
cook: 20 minutes

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IHCC

For all other great April Potluck! entries visit the I heart cooking clubs site