Snowbell's Kitchen

Leek, Potato and Arugula (Rocket) Soup

2009-10-16T08:30:00.002+01:00

I love leek and potato soup but I decided to try a new recipe which also includes some arugula. I found the recipe from 'The New Soup Bible' by Anne Sheasby.

Comments and substitutions
1. I used a new potatoes - I like them and I had a bunch of them.
2. I used less liquid but that's because I like thick soups
3. I replaced the cream with milk
4. I didn't use croutons
5. I didn't really taste the arugula... maybe I didn't add enough or the leaves weren't peppery enough.
6. I don't a have a food mill and I didn't think the vegetable would go through the sieve so I processed the lots...

Ingredients

50g butter
1 onion, chopped
3 leeks, chopped
2 medium floury potatoes, diced
900ml stock or water
2 large handful of arugula
150ml heavy cream
garlic flavored ciabatta croutons to serve
Salt & pepper

Directions
1. Melt butter in heavy-based, add onions, leeks and potatoes and stir until vegetables are coated in butter. Heat until sizzling the reduce to low
2. Cover and sweat the vegetables for 15 minutes. add stock/water and bring to the boil. Reduce heat, cover and cook for 20 minutes until vegetables are tender.
3. Press soup through the sieve or through a food mill and return to a clean pan
4. Chop rocket, add to the soup and cook gently for 5 minutes
5. Stir in cream, season to taste, reheat gently.
6. Ladle the soup to bowls and garnish with croutons.

Spiced Lentil Soup with Parsley Cream

2009-10-15T08:30:00.001+01:00

I love red lentils but I've never had the processed in a soup so I was curious to try this recipe. It makes for a very heart soup and the colors are lovely.

Comments and substitutions
1. I'm not a big fan of cumin so I put less of it. I think next time I'll forgo it completely...
2. I used less liquid but that's because I like thick soups
3. I didn't use the smoked bacon hock as I'm vegetarian
4. I didn't use shallots
5. I blitzed the parsley with the yogurt. I also think that cilantro would work really well.

Ingredients

1 tsp cumin seeds
1/2 tsp of coriander seeds
1 tsp turmeric
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 smoked bacon hock
1.2l stock
275g red lentils
400g canned chopped tomatoes
1 tbsp vegetable oil
3 shallots, thinly sliced

For the parsley cream

3 tbsp fresh parsley chopped
150 ml Greek yogurt
salt & pepper

Directions
1. Heat frying pan and add coriander & cumin seeds. roast over high heat, moving them over until they start to smell. Crush in mortar and pestle and add turmeric
2. Heat oil in pan, add onion & garlic and cook for 4-5 minutes till soft. Add spice mixture and cook for 2 minutes while stirring.
3. Place bacon in pan and pour stock. Bring to the boil, reduce heat and simmer for 30 minutes.
4. Add red lentils and cook for 20 minutes or until lentils and bacon are soft.
5. Stir in the canned tomatoes and add another 5 minutes

6. Remove bacon from soup. Let it cool and then remove the meat from the hock, discarding skin and fat.
7. Meanwhile puree the soup until almost smooth. Return the soup into a clean pan and add the meat.
8. Heat oil in frying pan fry the shallots for 10 minutes until golden and remove using a slotted spoon.
9. To make the parsley cream mix the chopped parsley and the yogurt. Season with plenty of salt and pepper.
10. Ladle soup into bowls, add a dollop of parsley cream to each and pile some crispy shallots on top. serve at once.

Peanut and potato soup

2009-10-14T08:30:00.001+01:00

This one is also a new recipe that I took the recipe from 'The New Soup Bible' by Anne Sheasby. I was curious about the combination and you know what? It works

Comments and substitutions
1. If you're a sissy when it comes to hot stuff I'd advise adding less chillies
2. I used a new potatoes - I like them and I had a bunch of them.
3. I used peanut butter instead of peanuts (I don't really have a food processor...)
4. I used less liquid but that's because I like thick soups
5. I processed the stock and vegetables together

Ingredient

60ml peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 pepper, seeded and chopped
2 fresh red chillies, seeded and chopped
200g canned chopped tomatoes
150g cups of unsalted peanuts
1.5l stock
2 tbsp of chopped cilantro to garnish
salt & pepper

Directions
1. Heat oil over low heat, add the onion and cook for 5 minutes
2. Add garlic, pepper, tomatoes, potatoes, and chillies. Stir well until coated. Cook for another 5-10 minutes until softened
3.meanwhile toast peanuts by cooking them in a large dry frying pan. Move them around until golden
4. Set 2 tbsp aside and process the rest in food processor until finely ground. add the vegetables and process until smooth.
5. Return mixture to the pan and add stock. Bring to the boil, lower the heat and simmer for 10 minutes.
6. Pour in bowl and garnish with cilantro and peanuts

Portuguese Garlic Soup

2009-10-13T08:30:00.000+01:00

This is one of the cases where I didn't exactly follow the recipe because I was just a bit lazy (it was the third soup of the day).

The results sort of reminded me of Bridget Jones' blue string soup... It was not a bad soup but I have to admit I'm not keen on thin soup - I'm more of a hearty-so-thick-the-spoon-can-stand-on its-own kind of gal.

Comments & Substitutions:
1. I was too lazy to separate leaves and stalks so I cooked the cilantro whole in the water - which after processing turned the liquid into a very bright green...
2. I didn't removed the crust from the bread - I like the crust!
3. Use good olive oil

Ingredients

25g fresh coriander, leaves and stalks separated
1.5l of broth or water
5-6 garlic cloves
6 eggs
275g day old bread, most of the crust removed and torn into bite-size pieces
salt and pepper
90ml olive oil

Instructions
1. Boil cilantro stalks in water or broth. Lower heat and simmer for 10 minutes then process in blender and strain.
2.Crush garlic with 1tsp of salt, add a cup of the hot broth then return to the pan.
3. Meanwhile poach eggs in a pan of simmering water for 3-4 minutes until set. Remove and reserve on warm plate.
4. Bring soup back to the boil, adjust seasoning, add cilantro leaves and remove from heat.
5. Place bread in six soup bowls, drizzle olive oil. Ladle the soup and stir. Add the poached eggs and serve immediately.

Irish Potato Soup

2009-10-12T08:30:00.001+01:00

This one is also a new recipe that I took the recipe from 'The New Soup Bible' by Anne Sheasby. I admit it doesn't look very exciting but it was surprisingly tasty!

Comments and substitutions
1. I used new potatoes instead of regular potatoes and i didn't peel them
2. I used less liquid because I like my soups to be thick
3. I didn't have chives so I garnished with scallions
4. It was really easy to do!

Ingredients

50g butter
2 large onions, chopped
675g potatoes, peeled and diced
1.75 stock
salt & pepper
a little milk if required
chopped fresh chives to garnish

Directions
1. Melt butter in heavy pan, add onions, mix well so they're well coated. Cover and leave to sweat over low heat for about 10 minutes
2. Add potatoes and mix well with onions, season with salt and pepper, cover and cook for about 10 minutes over gentle heat. Don't let the vegetable color
3. Add the stock and bring to the boil. Simmer for 25 minutes or until vegetables are tender.
4. Remove from heat and allow to cool a bit then puree. Reheat the soup and adjust the seasoning. If the soup is too thick you can add some milk
5. Serve the soup very hot with pepper and chives

Pear and Roquefort Soup with caramelized pears

2009-10-09T08:30:00.003+01:00

I know what you're thinking - she's crazy! I mean honestly pear and Roquefort??? But hear me out - you have to dare to do (cook) something different from time to time, and this is certainly different! And I like pears... And I like blue cheese (in small doses).

I also wanted to remind you all to actually read the recipe before cooking - I didn't, so I sort of changed the directions a bit. It wasn't a big deal and it still tasted good so who knows, maybe I've improved the recipe!

I took the recipe from 'The New Soup Bible' by Anne Sheasby

Comments and substitutions
1. I used Danish blue instead of Roquefort (actually any strong blue cheese will do)
2. My pears were quite small so I used 4 of them
3. I omitted the paprika just because and the watercress because I forgot to buy it
4. I didn't read the recipe carefully enough so instead of adding the stock and pears at the same time, I cooked the pears with the onions and then added the stock.
4. It was really good!

Ingredients

2 Tbsp sunflower oil
1 medium onion, chopped
3 pears, peeled, cored, and chopped
400ml vegetable stock
½ tsp paprika
juice of ½ a lemon
150g Roquefort cheese
salt and ground black pepper
watercress sprigs for garnish
50g butter
2 pears, halved, cored and cut into wedges

Directions

1. Heat oil in pan and sweat onion until soft.
2. Add pears and stock and bring to boil for about 10 minutes.
3. Stir in paprika, lemon juice, cheese. Stir to melt cheese and incorporate.
4. Allow soup to cool slightly and puree until smooth.
5.Strain soup through fine mesh strainer, back into pan. Let set.

6. Meanwhile caramelized pears by adding to hot butter in pan. Cook, turning occasionally, until pears are golden.
7. Place soup back on heat and heat gently,
8. Ladle into small bowls and add a few pears to each.
9.Garnish with sprigs of watercress.

The end result

BB - cheddar Corn Chowder

2009-10-08T08:30:00.000+01:00

October's first recipe was chosen for us by Jill from My next life. While I admit I was thrilled not to deal with cakes I can't say corn chowder got me very excited as I'm not that fond of corn (dating back to the camping days where's we'd eat tinned corn cold) and I don't really like creamy stuff either.

Comments and substitutions:
1. I halved the recipe and still had enough to feed a small army. Actually I more than halved the recipe as I didn't have a pot big enough so I used only 4 cups of stock (instead of 6) and only 1/2 cup of milk (instead of 1)
2. I replaced the half and half with milk
3. Veggie here so no bacon and I replaced the the chicken broth with vegetable broth
4. I always add the salt at the end and I'm glad I did because it was salty enough
5. It was surprisingly good!

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Sherried Onions and Almond Soup with Saffron

2009-10-07T08:30:00.002+01:00

This is a new recipe - I found it in 'The Soup Bible' Anne Sheasby. I like onion soup and was curious too see how the onions would marry with the almonds and you know what? It was really good! This recipe will definitely make it to my notebook!

Ingredients

50g butter
2 large yellow onions, thinly sliced
1 small garlic clove, finely chopped
A pinch of saffron threads
50g blanched almonds, toasted and finely ground
750ml chicken or vegetable stock
50ml sherry
Salt and black pepper
3 tbsp flaked or slivered toasted almonds
Chopped fresh parsley

1. Melt the butter in a heavy pan over a low heat, Add the onions and garlic, stirring to ensure that they are fully coated in the melted butter, then cover the pan and cook for about twenty minutes, or until the onions are soft and golden yellow.

2. Add the saffron threads to the pan and cook uncovered for 3 - 4 minutes. Add the finely ground almonds and cook for a further 2 - 3 minutes, stirring the ingredients constantly.

3. Pour the stock and sherry into the pan and stir in a teaspoon of salt. Season with plenty of black pepper. Bring to the boil then lower the heat and simmer for about 10 minutes.

4. Pour the soup into a food processor and blend until smooth. Return it to the rinsed pan and reheat slowly without allowing the soup to boil. stir occasionally and taste for seasoning, adding more if needed.

5. Pour the soup into warmed bowls, garnish with flaked, toasted almonds and a little chopped fresh parsley. Serve with crusty bread.

Butternut Squash Soup

2009-10-06T08:30:00.001+01:00

I had this butternut squash lurking in my fridge and I absolutely had to use it...

Ingredients

4 tbsp butter
1 tsp ginger
1/2 tsp cinnamon
600 - 750ml broth (depends on how liquid you like it - I like it thick!)
1 butternut squash peeled, seeded and diced
1 big onion peeled and diced
2-3 apples, peeled, cored and diced
1/2 cup yogurt or cream
Salt & cayenne pepper

Directions

1. Melt butter over medium heat, add onions, ginger and cinnamon
2. Saute onion until it's transparent. Add broth, squash and apple and bring to a boil
3. Simmer until apples and squash are soft
4. Puree in blender, add cream (if you're using it - I like to add yogurt individually to each bowl) and add salt and cayenne.
5. Heat and serve!

blending the soup

The end result

The Soup Challenge

2009-10-05T22:53:00.004+01:00

So it's getting colder (OK, it's almost always cold in London) and winter is getting closer so I set myself the soup challenge: for the following month I'll try to come up a daily soup recipe (not on weekends obviously...).

My aim is to try as many new recipes as possible (along with a few old favorites). If you have recipes that you want me to try don't hesitate to contact or leave a comment - just keep in mind that I'm vegetarian.

Happy Soup Month!

Fennel risotto with ricotta and dried chilli

2009-07-28T08:30:00.001+01:00

This Jamie Oliver's fennel risotto with ricotta and dried chilli (risotto ai finocchi con ricotta e peperoncino)

Ingredients

For the basic risotto
• approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese

For the fennel bit
• ½ teaspoon fennel seeds
extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• 2 bulbs of fennel, finely sliced, herby tops reserved
• sea salt and freshly ground black pepper
• 2 small dried chillies
• 4 tablespoons good crumbly ricotta
• zest and juice of 1 lemon
• Parmesan cheese, for grating

1. Put your fennel seeds into a pestle and mortar and bash up to a powder.
2. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel.
3. Add a pinch of salt and pepper and turn down to a medium-low heat.
4. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.

cooking the fennel

Meanwhile start the risotto

5. (stage 1) Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

Starting the risotto

6. (stage 2) The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

Adding the wine

(stage 3)  Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.

Half-way through Stage 3, stir in the sautéd fennel, then keep cooking the risotto until the rice is perfectly cooked.

Adding the fennel

9.(stage 4) Bash up the dried chillies in the pestle and mortar until you have a fine powder. Remove from the heat and add the butter and Parmesan, add the crumbled ricotta and lemon zest. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilli. Grate over some fresh Parmesan at the table.

Adding ricotta, Parmesan and lemon

The end result

Quick plum cake

2009-07-27T08:00:00.000+01:00

A quick cake when the plum in your fridge are a bit too ripe to enjoy

Ingredients:

500g plums
125g self-raising flour
1 tsp baking powder
125g softened butter
125g brown sugar
2 large eggs
1tbsp ground cinnamon
100g slivered toasted almonds (optional)

Instructions:

1. Preheat the oven at 180C
2. Chop the plum
3. Mix the flour and the baking powder and sieve
4. Cream butter and sugar
5. Add the eggs one by one

Adding the eggs

6. Slowly add the flour mixture
7. Add the plums, cinnamon and slivered almonds

Adding the plums, cinnamon and almonds

8. Pour into a greased Springform tin (a small one - 20cm)

Pouring batter into the tin

10. Bake for approximately 45 minutes or until a knife come out more or less dry

It's ready to eat!

Chakchouka

2009-07-24T13:44:00.011+01:00

My father loved his food but wasn't really a cook. There were only a couple of dishes he knew how to make well and this is one of them. Chakchouka is a Tunisian dish made of tomatoes, peppers and eggs. It can be found almost everywhere in Israel and is typically served in a cast iron pan with lots of bread.

Ingredients

4-6 tomatoes chopped in big chunks
1 green pepper chopped
1 red pepper chopped
1 onions chopped
4 eggs
1-2 garlic cloves chopped
Olive oil
Water
Salt & pepper
Harissa to taste (a typical Tunisian chilli paste - you can replace it any hot paste)

Instructions

1. Pour some oil in a pan, when hot add 1-2 spoons of harissa (depends on how spicy you like it). Fry it for 30 seconds, then add the onions and the garlic and fry until soft.

Onions, garlic and harissa

2. Add the tomatoes and about 1/2 a cup of water and cook until the tomatoes are soft and starting to fall apart.

Adding tomatoes

2. Add the peppers and cook until they are soft - add more water if required.

Adding the peppers

The tomato & pepper mixture

4. Break an egg in a bowl and then gently slide it into the liquid - be careful not to break the yolk. Repeat with all the other eggs and cover.

Sliding the egg into the mixture

5. Cook until the egg whites are ready (you want the yolks to be runny)

It's ready

6. Serve immediately with bread

The end result

Stuffed mushrooms

2009-07-23T15:05:00.011+01:00

This is a simple recipe and can be made really quickly. Can be served either as a starter or as light meal.

Ingredients:

50g of unsalted butter
3-4 scallions chopped finely
2-3 garlic cloves finely chopped
4 large flat mushrooms wiped with a damped cloth
50g of bread crumbs or matzo meal
a handful of parsley (I used dried parsley but it tastes better with fresh)
100g mozzarella
olive oil

Instructions

1. Preheat the oven to 190C
2. Melt butter in a small pan, when melted add the scallions and garlic, Fry gently until soft but not browned

My beautiful mushrooms

Scallions and garlic mixture

3. Meanwhile remove stalk from mushrooms and chop them finely
4. Mix chopped stalks, parsley, bread crumbs, salt and pepper in a bowl
5. Add the scallion mixture and to the breadcrumb mixture and mix

Adding scallions to the breadcrumbs mixture

6. Lay mushrooms (gills up) on a slightly oiled baking tray
7. Spoon mixture on the mushrooms and pat it gently

Filling the mushrooms

8. Bake in the oven for 15-20 minutes or until the stuffing is slightly golden.
9. Remove from oven and add the mozzarella - you can drizzle a bit of olive oil

Adding the mozzarella

1. Return to the oven for a few more minutes till cheese has melted. Serve immediately with some salad.

The end result

Comments
1. It was really easy to do
2. might be interesting to experiment with different fillings - maybe other vegetables?
3. I have a feeling that pesto would work well with that!

Tomatoes, goat's curd and salad leaves

2009-07-21T11:23:00.001+01:00

This recipe was sent to me by sunflwerluv who took it from the Guardian (this a Yotam Ottolenghi recipe)

Use a selection of firm tomatoes (red, green or any of the many shades and shapes available), fry them in breadcrumbs, then match with leaves and mild cheese to let the tomato flavours shine. Try pantmawrcheeses.co.uk for the goat's curd; Neal's Yard Dairy often has it, too. Though, if truth be told, any good soft goat's or sheep's cheese will do. Panko are the elite of the breadcrumb world because they stay so crunchy and light. You can get them from oriental grocers or online (try japancentre.com). Serves four.

Tomatoes, goat's curd and salad leaves
1 tbsp olive oil, plus a little extra
1 tbsp lemon juice
Salt and black pepper
2 free-range eggs, beaten
100g panko breadcrumbs (I used matzo meal)
2 garlic cloves, crushed
800g assorted firm tomatoes (I used much less as was only feeding myself)
Vegetable oil, for frying
1 large handful mixed mild leaves (dandelion, frisée, mizuna)
1 small bunch dill, leaves picked (I used coriander instead - I don't like dill)
80g goat's curd (or a young and creamy goat's or sheep's cheese)

Instructions

1. Make a dressing by whisking together the oil and lemon juice with some salt and pepper, then set aside. ( I used my wonderful Jamie Oliver shaker - it's great for dressings, just be sure to close it properly otherwise you'll dressing all over your shirt...)

My shaker

2. Prepare two plates, one with the eggs, the other with the breadcrumbs, mixed well with garlic, salt and pepper. Top and tail the tomatoes, then cut them into slices at least 1cm thick.

My garlic smasher

The eggs and matzo meal mixture

The tomatoes sliced

3. Put enough frying oil in a medium pan to come 1cm up the sides. Put the pan on a medium heat.

4. Once hot, dip a few slices of tomatoes in egg, shake off the excess, cover well with breadcrumbs, again shaking off the excess, and fry in the oil. It shouldn't take much longer than 30 seconds on each side for the crumbs to turn golden without the tomato disintegrating.

Dipping in eggs

Dipping in matzo meal

5. Transfer carefully to absorbent paper, using tongs or a fish slice. Sprinkle with some salt and gently pat the top with kitchen paper to remove more of the oil. Repeat with the rest of the tomato slices, making sure the oil doesn't get too hot. (You may need to sift out burnt bits of breadcrumb as you go.)

6. When all the tomatoes are fried and still warm, toss the leaves in with the dressing. Lay out the tomato slices and leaves on serving plates, scatter dill on top and dot with half-teaspoon-sized chunks of goat's curd. Drizzle with a little olive oil and serve at once.

The end result!

Comments
1. I'm not crazy about fried food - or rather my stomach can't handle fried food so this is not something i'd make very often but it was good.
2. I think I fried for a bit longer than 30 seconds on each side.
3. I used the leftover eggs to make an omelet and this made for a very nice meal.

Maria's Carrot Curry

2009-07-20T15:51:00.000+01:00

This is the second recipe in my cooking challenge (you provide the recipe, I cook it) - this one was provided Maria.

Ingredients
5 medium carrots, sliced
5 potatoes, dices
2-4 tbsp curry powder (more if you like it hotter)
2-3 garlic cloves finely chopped
1-2 onions chopped
4-6 ripe tomatoes (or a few spoons of tomato paste)
Fresh coriander chopped
Chillies to taste

Instructions

1. Heat up oil and add a lot of curry powder (or the spices that make up curry powder) throw in onions - let them get glossy.

Adding onions to the curry and oil

2. Add carrots, potatoes, tomatoes and garlic. Fry this for a while mixing it up together.

Adding the veggies

3. Then pour water and bring it to boil. If needed, you can add cayenne pepper or other spices.

Adding water

4. When potatoes and carrots are soft fish out some of them and blend the rest together.

blending the mixture

5. Add the not-blended pieces and fresh coriander and serve with rice

The end result!

Comments:
1. I was a bit scared - I have a fear of carrots and curry but this was really good!
2. blending some of the vegetable is a GENIUS idea - you get a thick sauce that is gorgeous
3. It didn't last long :)

Cookie Carnival - Lemon Ricotta Cookies

2009-07-18T20:56:00.000+01:00

This is my first post for the Cookie Carnival which is hosted monthly by Kate at the Clean Plate Club and I'm very excited.

This month recipe is Lemon Ricotta Cookies - something I've never attempted before. I read quite a few reviews and all sounded pretty good. The one thing that miffed be a bit was the fact that most of reviews mentioned that the cookies had a cake like texture - I never had a cake-like cookie so I was very curious.

Ingredients

Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Organizing my ingredients

1. In a medium bowl combine the flour, baking powder, and salt. Set aside.

2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.

Fluffing butter and sugar

3. Add the eggs, 1 at a time, beating until incorporated.

4. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.

My new zester

Tip - to release the juice of the lemon roll it on a hard surface

Adding the ricotta, lemon juice and zest

5. Stir in the dry ingredients.

6. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.

Spooning the dough

7. Bake for 15 minutes, until slightly golden at the edges.

8. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glazing

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.

The glaze

2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

The end result

Comments

1. The cookies are REALLY cakey
2. I thought it wasn't lemony enough so next time I might add some more juice.
3. The dough is well behaved and doesn't spread too much - I like that!
4. I ate too many of them...

Miquette's Stuffed Peppers

2009-07-17T11:31:00.000+01:00

I made the Miquette's (a.k.a Strawberry Anarchy) Stuffed Peppers last night, and these are the results...

Warning: keep in mind that Strawberry's recipe didn't have any measurements so as a result my measurements are an approximation.

Miquette's Stuffed Peppers and Baked Potatoes

Ingredients:
250g cooked couscous
4 bell peppers
2 tomatoes chopped
2 -3 tbsp of pesto (Strawberry used vegan pesto, I used regular pesto)
4 cloves of garlic crushed
500g potatoes
olive oil
3 -4 tbsp of seed mix (optional)
Brie (optional)
Chilli flakes to taste
Chillies diced to taste

1. Prepare the potatoes - just mix them with olive oil, salt, pepper, 2 garlic cloves, chilli flakes (I used paprika) and put them on a baking tray.

The potatoes

2. Make the stuffing: mix the couscous with the chopped tomatoes, then add the pesto, chillies (I used a paste), 2 garlic cloves and some olive oil. Taste and add salt if required.

Mixing couscous with tomatoes

Adding pesto, garlic, chillies and olive oil

3. Cut the top of the peppers off, and spoon the couscous mixture inside. Alternate with cheese layers - I used goat's cheese but original recipe called for Brie. Finish off with the seed mixture (I didn't have any so I used just sunflower seeds)

Filling the pepper

4. Cover the peppers with their tops (I used toothpicks to hold them) and put them in the tray with the potatoes. Bung in the oven at 180 C for about an hour.

Putting it in the baking tray

5. Voila! Serve it with some pesto if you want (I have some work to do on my food photography... Preparing it in daylight will probably help!)

The end result

Comments:
1. It was a very nice meal
2. I had reservations about the cheese before I tried it... and I still have reservations so I think I'll omit it next time.
3. Things to try: Romano peppers (longer and sweeter), coriander pesto instead of basil pesto, other veg in the couscous (peppers maybe? or eggplant)

Next recipe on the list is Maria's Carrot Curry - I still need recipes so keep them coming!
7srkpiuxvg

I'll cook anything veggie

2009-07-14T16:45:00.000+01:00

Originally my idea was to take up one 'mystery' ingredient (i.e. an ingredient I've never used before), find a recipe for it and cook it.

I went to the supermarket and very quickly realized that there were very few ingredient I've never used before so my new idea is this:

YOU my faithful readers will have to come up with a recipe for me to cook/bake. I'll make it and post pictures of the entire process (including bloopers).

The only rules is that it has to be vegetarian (I eat eggs and cheese) and please keep in mind that I'm currently not working so don't go crazy with exotic ingredients. You can either put a link to the recipe in your comment or send me the recipe by email to snowbell_jewelry at yahoo.com.

I chose the first recipe and it's from Thai & South-East Asian cooking & Far Eastern Classics by Deh-Ta Hsiung, Becky Johnson & Sallie Morris

Noodles and vegetables in coconut sauce

Ingredients
2 tbsp of sunflower oil
1 lemon grass stalk. finely chopped
1 tbsp of red curry paste
1 onion sliced
3 zucchinis sliced
115g Savoy cabbage shredded
2 carrots sliced
150g broccoli stem sliced and head separated into florets
2 x 400ml can of coconut milk
475 ml vegetable stock
150g egg noodles
1 tbsp of Thai fish sauce
2 tbsp soy sauce
4 tbsp of chopped cilantro

Garnish
2 lemon grass stalks (didn't have any)
1 bunch of fresh coriander
8-10 fresh red chillies (didn't use these either as my curry paste is VERY hot)

Instructions

1. Heat oil in the wok. Add lemon grass (I used lemon grass paste as couldn't find fresh and don't like the dry) and red curry paste and stir for 2-3 sec. Add onion and cook over medium heat for about 5-10 minutes until onion has softened but not browned.

Curry paste & lemon grass

Adding the onion

2. Add zucchinis, cabbage, carrots and broccoli stems (I used tender stem broccoli so I added them at the same time as the florets). Toss vegetables with the onion mixture. Reduce heat to low and cook gently, stirring occasionally for a further 5 minutes.

Adding the veggies

3. Increase the heat to medium, stir in the coconut milk & vegetable stock and bring to the boil. Add the broccoli florets and the noodles, lower the heat and simmer gently for 20 minutes.

Adding the coconut milk

Adding the stock

Adding the broccoli

4. Meanwhile, make the garnish (I skipped most of the step due to lack of lemon grass and chillies. Cut lemon grass stalks lengthwise through the root. Gather the corainder into a small bouquet and lay it on a platter, following the curve of the rim.

5. Tuck the lemon grass halves into the corainder bouquet and add the chillies to resemble flowers.

6. Stir the fish sauce, soy sauce and chopped coriander into the noodle mixture . Spoon onto the platter taking care not to disturb the herb bouquet and serve immediately.

Adding coriander, fish sauce & soy sauce

Final result! looks similar to the book's picture no?

Comments
1. It's the first time I cooked noodles in coconut milk and it was really good!
2. I like my veggies a bit crunchier than what they were so I think that next time I'll let them simmer for less time or I might add them later.
3. Not too fond of the zucchinis - I prefer them sauteed or fried.
4. I should have chosen a French recipe as it is Bastille day today!

Whose recipe am I cooking next????