December, 2012 | Lost in the Kitchen

16th Dec2012

Broccoli Celery Casserole

by marie

(2 servings)

	Wash one broccoli. Peel half of a celery root. Cut the vegetables into pieces and put them togther with one stock cube into a pot and cover with water. Bring the water to a boil and cook the vegetables for 15 minutes. Put half a cup of the vegetable water aside and drain the vegetables.
Mix the cooked vegetable pieces with the half cup of vegetable water, one cup of crème fraîche, one teaspoon of salt and one handful of mixed garden herbs. Cover the vegetables with six slices of brie cheese and one handful of grated gouda. Gratinate in the oven for 10 minutes at 180 degrees Celsius.

Category : warm dish

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15th Dec2012

Fettuccine with Beet Root Dill Sauce

by marie

(2 servings)

Put two beet roots and two eggs in a pot with water. Bring the water to a boil. After 6 minutes remove the eggs, refresh them peel them and cut them into pieces. Let the beet roots simmer for 30 more minutes.

Cook 200 grams of Fettuccine.

Peel the beet roots and cut them into small pieces. Put them back in the pot together with one glass of red wine and one stock cube. Boil down the beet root in 10 minutes. Then blend the beet root with a hand blender.

Add 150 grams of sour cream and one table spoon of dried dill and a pinch of salt and pepper.

If the sauce is too viscous add some pasta water.

Drain the pasta and serve with the sauce and egg pieces. You might also serve some marinated hering next to the pasta.

mashed Beet Root with sour cream and dill

Category : warm dish

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13th Dec2012

Parsnip Carrot Chicken Pan

by marie

(2 servings)

Peel and dice four potatoes and put them in a pot with one cup of vegetable stock. Let them simmer for about 15 minutes.

Peel and dice four carrots, put them in the same pot as the potatoes and let them simmer for another 15 minutes.

Wash and dry two chicken breasts and cut them into small pieces. In a pan heat one tablespoon of olive oil and fry the chicken pieces for 5 minutes.

Peel and dice four parsnips and fry them 5 minutes together with the chicken.

Add one tablespoon of sugar, two diced spring onions and one teaspoon of turmeric. Fry with stirring.

Add the potatoes, carrots and stock and one handful of chopped parsley. Serve together with sour cream.

Category : meat, warm dish

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11th Dec2012

Green Cabbage

by marie

(2 servings)

Pluck the leaves from the stem from one green cabbage. Put the leaves in a sieve. Put some water in a pot, hang the sieve in the pot, close the pot and bring the water to a boil. Blanch the cabbage in the steam for about 10 minutes. You can also use the steam in the top of a pot in which you make the potatoes.

	Rinse the blanched cabbage with cold water and cut one half into strips. Put the other half in a blender and blend it.

Peel and cut one onion and cook them translucent in a pan together with 150 grams of bacon.

Add the green cabbage and half a glass of white wine. Let it simmer for 5 minutes. Season with salt and pepper.

Serve together with potatoes.

Category : side dish, warm dish

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09th Dec2012

Baked Topinambour with Bacon and Cheese Sauce

by marie

(2 servings)

Peel six potatoes and cut them into pieces. Wash half a kilogram of topinambour and cut it into pieces. Put the vegetable pieces in a greased oven dish.Season with salt and pepper and cover with 6-8 slices of smoked bacon.

Bake in the oven for 40 minutes at 180 degrees Celsius.

Serve with cheese sauce and vegetables.

Cheese Sauce

Peel and dice one onion. In a small pot melt one tablespoon of butterand cook the onions translucent.Add 200 grams of cream cheese and 100 grams of grated Pecorino and let it melt.