April, 2013 | Lost in the Kitchen

30th Apr2013

Parsley Root Mash with Onion Curry

by marie

(2 servings)

Cook 500 grams of peeled and diced parsley root and 500 grams of peeled and diced potatoes in water for about 25 minutes.
	Strain of the water and put the pot back on the warm plate.
Mash the vegetables together with 100 millilitres of milk.
	Add two tablespoons of crème fraîche and salt, pepper and nutmeg to taste.

Onion Curry

Peel and slice 400 grams of onions.
	In a large pan heat one tablespoon of butter, two tablespoons of vegetable oil, one teaspoon of curcuma, one teaspoon of mustard seeds and half a teaspoon of garam masala.
When the butter is melted add the onions and cook them translucent within 5-10 minutes.

	Serve the onion curry with the parsley root mash.

Category : side dish, warm dish

28th Apr2013

White Chocolate Marzipan Scones

by marie

(10 scones)

Put 250 grams of flour, 2 teaspoons of baking powder, 100 grams of grated marzipan and 75 grams of grated white chocolate in a large bowl.
	Mix 100 millilitres of freshly squeezed orange juice with 100 millilitres of cream.
Knead the dry and wet ingredients to a dough.
	Roll out the dough and cut out circles with a espresso cup.
Place the scones on a baking tray and dab them with milk.
	Bake the scones for 13 minutes at 200 degrees Celsius and serve them with clotted cream and jam.

Category : bread, cake, sweet dish

27th Apr2013

Salmon with Spice Crackling with Courgette and Carrot

by marie

(2 servings)

Grind one tablespoon of pistachios, one tablespoon of sesame, one teaspoon of coriander, one teaspoon of cumin and one teaspoon of black pepper seeds.
	Roast the spices in a pan.
Mix the roasted spices with one tablespoon of crème fraîche, one egg yolk, one teaspoon of paprika powder and one teaspoon of salt.
	Spread the crackling mixture on two salmon filets and bake them for 15 minutes at 180 degrees Celsius.

Sauce

In a small pot with half a teaspoon of saffron and half a teaspoon of grounded garlic melt one tablespoon of butter.
	Add one cup of cream and allow it to reduce until thickened.

Vegetables

Peel and dice one onion and cook it translucent in one tablespoon of vegetable oil.
	Add 400 grams of peeled and sliced carrots and roast them in five minutes.
Add one washed and sliced courgette and roast the slices for additional five minutes.
	Squeeze one orange.
Add the freshly squeezed juice and salt and pepper to taste to the vegetable slices and let them simmer for 5-10 minutes.
	Serve the vegetables together with the fish and sauce and some cooked pasta.

Category : fish, warm dish

25th Apr2013

Banana Flambé with Coconut Cream

by marie

(2 servings)

Peel two bananas and cut them across and lengthwise and put them in a pan with one tablespoon of butter.
	Fry the bananas from both sides, then add two tablespoons of cane sugar.
Let the bananas caramelize.
	Add one shot glass of rum and light it on fire.

Coconut Cream

Put a small can of coconut cream and one glass of cream in a bowl.
	Whip until soft peaks rise.
Serve the coconut cream with the banana flambe.

Category : dessert, sweet dish

23rd Apr2013

Baked Potatoes and Parsnips

by marie

(2 servings)

Place 500 grams of cooked and sliced potatoes in a greased oven dish.

Potatoes in Oven Dish

Fried Onions and Parsnip

Peel and dice one onion and roast it in one tablespoon of olive oil together with one tablespoon of thyme.

Add 500 grams of peeled and diced parsnips and one handful of sunflower seeds and roast them.

Place the fried parsnips on the potatoes and bake them for 30 minutes at 200 degrees Celsius.

Baked Potatoes and Parsnips

Category : left-over dish, quick dish, side dish, warm dish

21st Apr2013

Frozen Yoghurt

by marie

(2 servings)

Blend 300 grams of yoghurt with one sliced and frozen banana.
	Add 200 grams of frozen blueberries.

Category : dessert

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