Tag Archive for Vegetables

Garden Update Week 37

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Beets with honey and goats cheese

When you have lovely home-grown delicately flavoured beets, they don’t need much to make a delicious dish. So I sliced them very thinly, sprinkled some fresh goats’ cheese on top and drizzled with honey to make a delicious starter/salad.

Beet Goats Cheese Salad

Brown Rice Bowl

Rice bowls are trendy. Or maybe something else is trendy now, I try to follow the new developments in foodie world, but every once in a while you miss something. It is really simple, you take a bowl of rice, arrange things you like on top, mix everything together and eat. The toppings can be anything, but are usually high on vegetables, since this is a healthy trend. And because of that health, I started with a bowl of brown rice. I topped it with edamame, pickled cucumber, bean sprouts sautéed with some sesame oil and soy sauce, strips of omelet, nori flakes and a sauce made from sambal badjak, soy sauce and rice vinegar. Other vegetables you see often are carrots, spring onions, sautéed spinach and sautéed paksoi. Some form of egg is classic as protein, it can also be fried or even raw (it cooks when it comes into contact with the hot bowl/hot other ingredients), but something like roast pork is also possible. And sesame seeds are often used together with the nori flakes. But I’ve seen non-Asian rice bowl variants as well, for example with beans, spicy minced meat, avocado and corn for a Mexican-style bowl. The possibilities are endless.

Brown Rice Bowl

Garden Update Week 34

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Chicken stew

Usually, we eat our kohlrabi raw, as a remoulade-style salad. But we had 4 kohlrabi plants in our garden, planted at the same time, so also full grown at the same time. Luckily, you can harverst kohlrabi over quite a broad period of time, so we could eat one a week, but still, we wanted to do something else than the usual. So I invented a stew-like thing with chicken, leeks, mushrooms, kohlrabi and a cream sauce. It turned out very tasty. Serve with rice.

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Chicken stew (serves 2-3)

1 tbsp butter
300 g chicken breast or thigh, skinless and boneless, cubed
1 leek, washed and in rings
250 g musrooms, quartered
1 kohlrabi, peeled and cubed
few sprigs of thyme
1 bay leaf
200 ml bouillon
100 ml cream
pepper
1 tbsp parsley, chopped

Melt the butter in a pan on medium heat. Add the chicken, fry until lightly coloured. Add the leeks and mushrooms, fry for a few minutes. Add kohlrabi, thyme, bay and bouillon. Cover the pan, bring to the boil and cook until the kohlrabi is tender, about 10-15 minutes. Take lid from the pan, add cream and season to taste with pepper. Mix in the parsley, then serve.

Kohlrabi Sandwich

Did you know you can use thinly sliced raw kohlrabi instead of cucumber on your sandwich? It gives a lovely fresh flavour, is juicy, but not as wet/leaky as cucumber usually is.

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Kohlrabi Sandwich (makes 4)
Adapted from Allerhande

4 multigrain rolls
4 slices of cooked ham
100 g cream cheese with herbs
1 kohlrabi, peeled, in thin slices

Spread some cream cheese, place a slice of ham and put a few slices of kohlrabi on each roll.

Cucumber Lemonade

I discovered the delight of cucumber juice when I drained cucumber for tzatziki. It has a lovely mellow cucumber flavour and is insanely refreshing. And then I saw this recipe. Combining cucumber juice with lemon juice and sugar seemed a bit weird, but I wanted to give it a try and was glad I did: it is delicious! Cucumbery, tart, sweet and incredibly refreshing, so perfect for hot weather.
You can play around a bit with how much water and sugar you add. I like to use less water, so I can finish the lemonade with a generous glug of sparkly water.
I also adapted the process a bit. The original recipe asks you to blend the cucumber to a very fine pulp. This gives you a lot of juice, but also forced you to throw away the pulp. I chose to grate the cucumber, which still gave me enough juice, but also cucumber gratings that I could use for tzatziki. If you leave the skin on your lemonade will be quite green, if you peel the cucumber first, it will get more pale green.

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Cucumber lemonade
Adapted from Smitten Kitchen

1 cup cucumber juice (from about 450 g cucumber, peeled or unpeeled)
1 cup lemon juice (from about 7-8 lemons)
1/2 cup granulated sugar
2 cups cold water

Grate the cucumber. Transfer the gratings to a sieve over a bowl and leave to drain. Use a spoon to press out as much of the juice as you can. Use the solids for tzatziki.
Pour into a bottle and add the lemon juice, sugar and water. Give it a shake, then place in the fridge for 15 minutes to cool. A few more shakes should dissolve the sugar completely.
Serve with or without ice/sparkly water. And if you feel fancy, garnish with a thin slice of cucumber, a lemon peel curl or a few borage flowers.

Garden Update Week 32

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Thai Noodle Salad

Not very thai, but it works.

Thai Noodle Salad

Thai Noodle Salad (serves 2)

1/2 cup yoghurt
1 tbsp mayonnaise
1/2 tsp sesame oil
1/2 tsp sambal
1 tsp soy sauce

1 chicken breast, poached and shredded
2 medium carrots, julienned
1/2 cucumber, julienned
125 g Chinese egg noodles, prepared according to packet instructions
30 g cashew nuts, coarsely chopped

Mix the ingredients for the dressing. Taste it, then add stuff to make it balanced. These amounts didn’t work for me, but I added stuff to taste, so I don’t know how much I used of everything in the end. But be careful with the sesame oil, you’ll probably won’t need more of that, it’s quite pungent.
Mix the chicken with the dressing. Then add carrots, cucumber and noodles. Mix. Serve, sprinkled with the cashew nuts.

Italian Soup

Weird but true: parmesan rinds give a wonderful flavour to soup. You can hoard parmesan rinds the whole year (store them in a resealable bag in the freezer) and finally make something like this. But if you can’t wait this long, don’t have a freezer, or will certainly forget those rinds in your freezer, you can easily add them to a “normal” recipe to perk it up.
I’m not sure how Italian this recipe really is, but it is inspired on loads of Italian recipes I’ve seen, and it gives me an Italian vibe. Because of the beans and barley it is a meal in itself, and I would describe the flavour as robust and savoury. The amounts of the ingredients are not that important, so I don’t give measurements in the recipe. Just do what you think is right, that is what I did too, and that is why I’ve got no clue how much I used from everything.

Italian Soup

Italian Soup

olive oil
pancetta, cubed/sliced
onion, cubed
carrot, cubed
celery, cubed
garlic, sliced
a few parmesan rinds
stock cubes
some sprigs of thyme
a few bay leafs

pearl barley (small handful per person)
can of cannellini beans (a small one is enough for 2 people)
chopped flat-leaf parsley
shavings of parmesan

Heat a large pan with a glug of olive oil. Add the pancetta, sweat for a bit. Then add the onion, cook until translucent. Add carrot and celery, cook until slightly soft and possibly a bit caramelized. Add the garlic and cook for a few minutes longer, taking care not to burn it.
Add water, the parmesan rinds, stock cubes, thyme and bay, and leave to simmer for at least half an hour.
Add the pearl barley and cook until soft. Add the cannellini beans and warm trough. Serve, garnished with the parsley and parmesan shavings.