Schlagwort-Archive: Kartoffeln

Green Beans, New Potatoes and Olives

Monthly Featured Ingredient/Dish Challenge at IHCC this week: Potatoes! The I ♥ Cooking Clubs members prepare recipes where any kind of potatoes are featured or included from any of our past or present IHCC chefs. I decided to make

Green Beans, New Potatoes and Olives

Green Beans, New Potatoes and Olives (1)

This was not only delicious but cheap. I paid just 1,42 Euros for potatoes, olives and green beans, the other ingredients I had on hand. It’s also great the next day for Lunch at Work.

Green Beans, New Potatoes and Olives

YIELD: 2 -3 servings

Green Beans, New Potatoes and Olives (2)

Ingredients:

  • 500 grams small new potatoes
  • Sea salt
  • black pepper, freshly ground
  • 200 grams green beans, trimmed and cut into 1 1/2-inch / 4cm lengths
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly slivered
  • 50 grams black olives pitted, very coarsely chopped
  • good handful of basil, shredded
  • generous squeeze of 
lemon juice

SOURCE

978-160774472978-160774472*

modified from Ulrike Westphal inspired by:
River Cottage Veg:
200 Inspired Vegetable Recipes
978-160774472 *
ISBN: 978-160774472
also found online.

Instructions

  1. Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, 
cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the 
last 2 or 3 minutes. Drain well and return to OPthe hot pan.
  2. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat. 2
  3. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
  4. Tip the oil, garlic, and olives into the pan with the potatoes and beans. Add the basil, a generous squeeze or two of lemon juice, and some salt and pepper. Toss together and serve warm.

total time: 30 Minuten
preparation time: 10 minutes
cooking time: 8 minutes

 
 
*=Affiliate-Link to Amazon

more recipes with potatoes from our previous IHCC chef Nigel Slater

©Rezepte von Nigel Slater: Mashed potatoes
mashed potatoes
©Rezepte von Nigel Slater: warm new potato salad with melted cheese and waterkress (4)
Warm New Potato Salad with Melted Mountain Cheese and Watercress
Rezepte von Nigel Slater©Baked Lemon Potatoes from Nigel Slater (1)
Baked Lemon Potatoes
©Rezepte von Nigel Slater: roast potatoes Duke of York
Roast potatoes: Duke of York

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

Chard and new potato curry

You know autumn is not far, when pumpkins, winter squashes and chard appear next to new potatoes at the weekly market or Food Assembly. I bought some multicoloured chard

bunter Mangold

and new potatoes to cook

Chard and new potato curry

Chard and new potato curry (1)

I have to admit, I’ll never be a huge fan of chard, but every now and then I’ll serve it, especially if it looks so beautiful. The sauce is spicy and delicous and convinced our son.

Chard and new potato curry

Yield: 4 servings

Chard and new potato curry (2)

This hearty curry is fantastic in late summer or early autumn. It can be made ahead, leave out the yoghurt and at it at the last minute just before serving.

Ingredients:

  • 500 grams Swiss chard; about
  • 2 tablespoons sunflower oil; I used rapeseed oil
  • 1 onion, halved and finely sliced
  • 3 garlic cloves, peeled
  • 1 green chilli, deseeded and finely chopped
  • 3 cm piece of ginger, peeled and chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 3 cardamom pods, bashed
  • 350 grams new potatoes, quartered
  • 250 grams plain (full-fat) yoghurt
  • 1 1/2 tablespoons tomato puree
  • a small bunch of coriander, roughly chopped; as always I used parsley
  • a small handful of almonds, cashews or pistachios, toasted and chopped; about 30 grams
  • sea salt
  • black pepper, freshly ground

SOURCE

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

modified from Ulrike Westphal inspired by:
River Cottage Veg Every Day! (River Cottage Every Day)978-1408812129 *
ISBN: 978-1408812129

Instructions

  1. Separate the chard leaves from the stalks. Cut the stalks into 2-3cm pieces and roughly chop the leaves.
  2. Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
  3. Add the potatoes and chopped chard stalks and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400 ml water – enough to just cover the veg. Bring to a simmer, cover and cook for lo-12 minutes until the potatoes are just tender. Add the chard leaves, stir and cook until just wilted.
  4. In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture,return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander.
  5. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander, then serve with rice and naan or chapattis.

VARIATIONS
Spinach and new potato curry: Use 600 -700 grams spinach in place of the chard. Remove by tough stalks and add the leaves to the curry once the potatoes are done. Cook for a minute or two before adding the yoghurt mixture.
Winter kale and potato curry: Use maincrop potatoes, peeled and cut into bite-sized chunks, rather than new potatoes, and replace the chard with kale. Discard the kale stalks, roughly shred the leaves, and add them when the potatoes are nearly done. Simmer for 2-3 minutes, or until tender.

total time: 40 minutes
preparation time: 15 minutes
cooking/baking time: 20 minutes

 
 
*=Affiliate-Link to Amazon

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

Nudeln Schleswig-Holstein

Die Kombination aus Nudeln, Kartoffeln, Bohnen und einem Pesto schmeckt verblüffend lecker. In Italien wird dieses Gericht mit TrofieB01N7XWARG * und natürlich einem Pesto Genovese mit Basilikum, Olivenöl und Pinienkernen zubereitet.

Ich verarbeitete das Radieschengrün von hier mit 18 Monate gereiftem Deichkäse Gold, Rapskernöl und Haselnüssen nach diesem Rezept zu Pesto, und kombinierte es mit Kartoffeln und Bohnen zu

Nudeln Schleswig-Holstein

Nudeln Schleswig-Holstein-3

bei denen bis auf die Nudeln und Gewürze alle Zutaten aus Schleswig-Holstein stammen. Es fehlte mir einfach die Muße, die Nudeln wie hier selbst zu machen.

Nudeln Schleswig-Holstein

Menge: 2 Portionen

Nudeln Schleswig-Holstein-2

Zutaten:

  • 150 Gramm grüne Bohnen
  • 200 Gramm Kartoffeln, festkochend
  • 5 Essl. Pesto vom Radieschengrün
  • Salz
  • Pfeffer aus der Mühle

QUELLE

abgewandelt von Ulrike Westphal nach:
e&t Für jeden Tag 7/2004

ZUBEREITUNG

  1. Bohnen putzen und halbieren. Kartoffeln schälen und in dünne Scheiben schneiden. Die Nudeln, z. B. Trofie oder andere kurze Nudeln, in kochendem Salzwasser nach Packungsanweisung kochen. Bohnen in kochendem Salzwasser 8 Min. kochen, Kartoffeln zugeben und weitere 3 Min. kochen. Alles abgießen.
  2. Nudeln abgießen, dabei 100 ml Kochwasser auffangen. Mit 3 El Pesto verrühren. Mit den Kartoffeln, Bohnen und Nudeln mischen, evtl. nochmals kurz erhitzen, mit Salz und Pfeffer abschmecken. Dann mit 2 El Pesto extra servieren.

Gesamtzeit: 30 Minuten
Vorbereitungszeit:5 Minuten
Koch-/Backzeit: 12 Minuten

 
 

Photo Credit: Tastesheriff
Gemüseexpedition 2017 Und da bei diesem Rezept das Grün von Radieschen Verwendung findet, reiche ich dieses Gericht bei der Gemüseexpedition August beim Tastesheriff ein.

Pastinaken-Kartoffel-Suppe

Ein wirklich fieser Erkältungsvirus erwischte mich. Müd und matt machte ich mich auf die Suche nach Zutaten für eine wärmende Suppe. Für die

Pastinaken-Kartoffel-Suppe

Pastinaken-Kartoffel-Suppe (1)

war alles im Haus, bis auf die Petersilie, auf Koriander verzichte ich ja sowieso gerne. Ein wohlschmeckende Suppe, die ordentlich durchwärmt. Ob sie auch gegen Viren wirkt, wird sich zeigen.

Pastinaken-Kartoffel-Suppe

Menge: 4 Portionen

Pastinaken-Kartoffel-Suppe (2)

Zutaten:

  • 300 Gramm Pastinaken, geschält, gewaschen, gewürfelt, vorbereitet gewogen
  • 300 Gramm Kartoffeln, mehlig kochend, gewaschen, geschält, gewürfelt, vorbereitet gewogen
  • 2 Essl. Olivenöl
  • 600 ml Gemüsebrühe
  • 200 ml Kokosmilch, z.B. dieseKokosmilch *
  • Meersalz
  • Pfeffer, frisch gemahlen, ich nehme gerne Malabar-PfefferMalabarpfeffer *
  • 1 Bund Koriander oder glatte Petersilie, fein gehackt; Ulrike: mangels Masse weggelassen

QUELLE

abgewandelt von Ulrike Westphal nach:
Die Ernährungsdocs

ZUBEREITUNG

  1. Das Öl in einem großen Topf erhitzen und die Gemüsewürfel darin 2 Minuten bei mittlerer bis starker Hitze anschwitzen, dabei umrühren.
  2. Mit der Gemüsebrühe aufgießen, aufkochen und anschließend bei mittlerer Hitze in etwa 15 Minuten weich garen. Die Kokosmilch hinzugeben und die Suppe mit einem Pürierstab fein pürieren. Nochmal kurz aufkochen, mit Salz und Pfeffer abschmecken und in vorgewärmte Teller füllen.
  3. Mit Petersilie oder Koriander bestreut servieren: Ulrike:Nur Pfeffer aus der Mühle

Gesamtzeit: 20 Minuten.
Vorbereitungszeit:15 Minuten
Koch-/Backzeit: 5 Minuten

 
 
*=Affiliate-Link zu Amazon

Winter Rainbow Gratin

Thanksgiving Day is a national holyday celebrated the 2nd Monday of October in Canada and on the 4th Thursday of November in the United States.

In Germany we don’t have any similar national holiday on Harvest Festival. The religious believers thank God for the gifts on harvest, many churches get decorated with autumn crops, beautifully arranged in front of the altar, usually it doesn’t include a large dinner.

Kim served wonderful autumn crops as winter rainbow gratin.

Winter Rainbow Gratin

Winter Rainbow Gratin (2)

and so did I. A colourful and tasty dish.

Winter Rainbow Gratin

Yield: 3 servings

Winter Rainbow Gratin (1)

Comforting creamy vegetables without the heaviness of a lot of butter and cream.

Ingredients:

  • 2 tablesp. butter
  • 1 tablesp. rapeseed oil
  • 2 small blue potatoes; Blauer SchwedeB00USVM3M4 *, peeled, cut into wedges
  • 2 red, red-fleshed potatoes, Heiderot, cut into wedges
  • 4 small shallots, sliced
  • 4 yellow and/or orange carrots, about 300 grams, cut in half lengthwise if thicker than your thumb
  • 1 small Hokkaido pumpkin, peeled, cored and cubed
  • 4 spring onions, sliced
  • 1 apple, unpeeled, cored and cut into 6 wedges
  • about 50 grams whole grain bread crumbs, Ulrike: omitted
  • 70 grams Parmesan cheese, freshly grated, Ulrike: mountain cheese

Instructions

  1. Preheat the oven to 190 °C/375 °F and position a rack in the middle of the oven.
  2. Heat butter and oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, shallots, squash, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don’t have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
  3. Remove from the heat and sprinkle with a generous dose of salt and pepper. Stir in the apple wedges. If you don’t have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the bread crumbs and half of the Parmesan cheese. (Note: Because Kim said, this produces a fairly dry gratin, I omitted the breadcrumbs and used just grated mountain cheese). You don’t want to stir at this point; rather, let the crumbs and cheese perch right on top of the vegetables so they’ll get nice and crunchy.
  4. Place the uncovered skillet in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve right from the skillet.

total time: 1 hour 30 minutes
preparation time: 15 minutes
cooking/baking time: 1 hour

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Give Thanks
 
 
 
For all other great Give Thanks! recipes visit the I heart cooking clubs site