February, 2013 | Lost in the Kitchen

23rd Feb2013

Baked Pumpkin and Parsley Root Soup with Meatballs

by marie

(3 servings)

Peel and slice 500 grams of parsley root.
	Half one small pumpkin and remove the seeds with a spoon. Then slice and peel it.
Place the vegetables on a oven tray spice with one tablespoon of dried thyme and sprinkle with two tablespoons of olive oil.
	Bake at 180 degrees Celsius for 40 minutes.
Place the baked vegetables together with four cooked and diced potatoes in a pot and add two stock cubes and 800 millilitres of water. Bring the soup to a boil.
	Blend the vegetables and serve with roasted garlic onions and meatballs.

Sausage Meatballs with Roasted Garlic Onions

Form small balls out of the minced meat stuffed into a sausage (300 grams) and roast them in one tablespoon of vegetable oil.

Add one peeled and diced onion and one teaspoon of garlic powder and roast them together.

Sausage Meat Balls with Onions and Garlic

Category : left-over dish, meat, soup, warm dish

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23rd Feb2013

Spiced Tangerine

by marie

(2 servings)

Peel two tangerines and place them in a pot with 100 millilitres of sugar sirup, 50 millilitres of Liquor 43, one cinnamon stick, two star anis seeds and one tablespoon of vanilla sugar.

Let it simmer for 8 minutes and serve together with pudding.

Category : dessert

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21st Feb2013

Meat Casserole with Baked Potato and Celery Mash

by marie

(3 servings)

Cut 500 grams of meat into pieces and place them in a oven dish. Add one tablespoon of thyme, two bay leafs and salt and pepper.
	Add one grossly chopped onion and douse with one glass of red wine. Bake at 160 degrees Celsius for 40 minutes.
Peel and dice 500 grams of potatoes and half a celery root. Cook the vegetable dices for 30 minutes in water. Drain the vegetables and add one tablespoon of butter and one teaspoon of grounded nutmeg. Mash the vegetables.
	Put the vegetable mash in a piping bag and cover the cooked meat with it.
Drizzle with a handful of sliced horseradish and bake at 180 degrees Celsius for 15 minutes.

Category : meat, warm dish

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21st Feb2013

Juicy Orange Cakes

by marie

(8 small cakes)

Beat two egg yolks with 50 grams of sugar until light and fluffy.

In another bowl whisk two egg whites with 50 grams of confectionery sugar until soft peaks rise.

Mix everything with three tablespoon of flour, one teaspoon of baking powder and one teaspoon of orange zest.

Egg Yolks, whipped Egg White, Flour and Orange Zest

Distribute the dough into eight small greased baking forms.

Bake at 200 degrees Celsius for 15 minutes.

Mix 100 millilitres of sugar sirup, 100 millilitres of orange juice and 100 millilitres of Grand Marnier.

Douse the fresh baked cakes with the mixture and let them soak for one hour.

Category : cake, dessert

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19th Feb2013

Spiced Beet Root in Coconut Milk

by marie

(2 servings)

Peel and dice one onion. In a large pan heat one tablespoon of vegetable oil and roast the onion dices together with one teaspoon of coriander and one teaspoon of cumin.

Peel and dice 500 grams of beet root and roast it together with the onions.

Add two diced red capsicums, one chilli, one teaspoon of garlic powder and one pinch of salt and pepper and two cans of coconut milk (330 millilitres).

Let it simmer for 15 minutes and serve with pasta, rice or bread and basil leaves.

Category : warm dish

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17th Feb2013

Baked Stuffed Parsnip

by marie

(2 servings)

Peel 500 grams of parsnips. Cut the thick end into three centimetre thick slices and core them. Blanch them for five minutes in boiling water. Dice the small end and the cut outs.
	Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme. Add the diced parsnip and roast it for five minutes.

Add two cups of mashed potatoes, four tablespoons of sunflower seeds and one handful of grated Parmesan cheese.
	Place the parsnip slices in a greased oven dish and stuff them with the mashed potato filling.
Bake the stuffed parsnips for 30 minutes at 200 degrees Celsius.