Schlagwort-Archive: shallots

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

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

========== 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.

Pages: 1 Button German 2 Button English


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WHB #47: Pickled shallots

This week the Weekend Herb Blogging returns from Mumbai, India, where Tony did a great recap. Kalyn, the woman behind this great event, does the recap in Salt Lake City, Utah.

Schalotten 002Last week I got some shallots from my mother in law. She growed them in her garden. If this article is to be believed shallots tend to be considerably more expensive than onions, especially in the United States where they are almost exclusively imported from France.

In my kitchen onions or shallots are used very often. It is said that every second German dish contains onions or shallots. Onions and shallots are appetizing, versatile wholesome , but also breathtaking ingredients.

While I was ironing the laundry I watched TV and saw a German cook show called „Das perfekte Dinner“ with an interesting sounding recipe: Hühnchen mit Balsamico-Zwiebeln – Chicken with Balsamico onions. So I decided to pickle my shallots, that I am well prepared, if I try to duplicate the recipe for my family.

Pickled shallots

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Balsamico shallots Button German
Categories: Preserving
Yield: 3 Jars à 375 ml und 1 jar à 230 ml

100 grams Shallots
8 tablesp. Olive oil
200 ml Balsamic vinegar
4 tablesp. Brown sugar
7 Cloves
7 Bay leaves
1 teasp. Salt
200 ml Red wine

============================ SOURCE ============================
Chefkoch
— Edited *RK* 08/19/2006 by
— Ulrike Westphal

Give the unpeeled shallots in a saucepan and cover with water. Bring
to a boil, cover saucepan with a lid and simmer for 7 to 10 minutes.
Give shallots into a sieve, drain and peel.

Stew the peeled shallots on low heat in olive oil for about 5
minutes. Add the balsamic vinegar, red wine and sugar and spices.
Cook for 15 – 20 minutes, stirring ocasionally.

With a slotted spoon divide the shallots and spices into the jars.
Bring the liquid to a boil again and pour over the shallots full to
the brim. Close the jars and let cool on the lids.

=====