April, 2014 | Lost in the Kitchen

25th Apr2014

Turnip Greens Potato Mash with Apple Cutlet Rolls and Mushroom Sauce

by marie

(4 servings)

Peel and dice half an onion and cook it translucent in a big pot with one tablespoon of vegetable oil.
	Peel and dice eight potatoes, add them to the onions and deglaze with two cups of vegetable stock.
Wash four bunches of turnip greens and choput the leaves and stems separately.
	Let the potatoes simmer for 10 minutes, then add the stems and after 10 additional minutes add the leaves.

Mash the vegetables and spice them with salt, pepper, nutmeg and half a cup of cream.

	Batter four cutlets, spice them with salt, pepper and thyme, place apple slices on each cutlet, roll them and fix them with using yarn or spits.
Roast the rolls together with half a diced onion in two tablespoons of vegetable oil.
	Add and roast the diced left-overs of the apple and 250 grams of diced mushrooms.
Deglaze with half a cup of cream and let it simmer for 5 minutes.
	Cut the rolls in half and serve them on the turnip greens potato mash together with the sauce.

07th Apr2014

by marie

(4 servings)

Cut 500 grams of cherry tomatoes into quarters and mix with one teaspoon of granulated garlic, one chilli and one handful of sliced basil.
	Place 400 grams of rice noodles in hot water and let them soak according to the instructions on the package.
Roast one sliced onion and 400 grams of shrimps in one tablespoon of vegetable oil. Add salt and pepper to taste.

	Add the tomato mixture and let it cook for 5 minutes.
Stir in 100 grams of fresh rocket salad, one diced avocado and one diced mozzarella. Serve the sauce immediately together with the drained rice noodles.

02nd Apr2014

by marie

(4 servings)

Mix 500 grams of minced meat with 150 grams of diced Feta cheese, one bunch of chopped parsley, one teaspoon of paprika powder and salt and pepper to taste.
	Stuff the mixture into six halved pointed peppers.
Place the stuffed peppers on a oven tray, spatter them with one tablespoon of olive oil and bake them for 30 minutes at 180 degrees Celsius.
	Dash (blanch) one diced onion with hot water, remove the water and add 300 grams of diced tomatoes, 300 grams of diced cucumber and salt and pepper to taste.

Bake four slices of bruschetta bread for two minutes.
	Dash each slice of bruschetta bread with olive oil and spread a quarter of the vegetable mixture on top, then bake the bruschetta for about 5 minutes.
Serve the stuffed peppers together with the bruschetta.