warm dish | Lost in the Kitchen

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.

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16th Feb2013

Celery Root Schnitzel with Remoulade

by marie

(2 servings)

Peel 500 grams of potatoes an put them in a pot with salt water and bring it to a boil. Cook them for 30 minutes.

Peel and slice half a celery root into finger thick slices. Put them for four minutes into the potato water. Let them simmer for five minutes.

Three Phases of Coating with Breadcrumbs

Prepare one plate with four tablespoons of flour, one plate with two eggs mixed and one plate with two handfuls of breadcrumbs (two dried bread slices grounded coarsely).

Dredge the celery slices in the flour, cover with the egg mixture and coat them with the breadcrumbs.

Roast the Celery Root Schnitzels in a hot pan with two tablespoons of oil for four minutes.

Remoulade

Mix one cup of sour creme, the egg yolk of two hard-boiled eggs, one teaspoon of mustard and one teaspoon of salt and pepper.
	Fold in the dices egg whites of two hard-boiled eggs, two diced pickles and one tablespoon of dill.

Category : warm dish

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14th Feb2013

Parsnip with Leek and Cheese Crust

by marie

(2 servings)

Peel and slice 500 grams of parsnips. Heat one tablespoon of vegetable oil in a pan and roast the parsnip gently.
	Peel away the outer layers of two leeks and cut away the root and the upper dark green part. Wash and slice the rest and add it to the parsnip.
After five minutes deglaze the vegetables with one cup of cream and season it with one teaspoon of thyme, salt and pepper. Let it simmer for 15 minutes.
	Cover the vegetables with two handfuls of grated cheese and gratinate them at 200 degrees Celsius for 7 minutes. Serve with potatoes.

Category : side dish, warm dish

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12th Feb2013

Minced Meat Patties with Orange Tomato Sauce

by marie

(2 servings)

Mix 500 grams of minced meat with half a teaspoon of coriander and one teaspoon of pepper.
	Form the spiced minced meat into four patties.
Peel and dice one onion. In a large pan heat one tablespoon of vegetable oil and roast the onions gently.
	Sear the patties from each side.
Add 500 grams of halved cherry tomatoes. Roast them for one minute.
	Add one cup of cream and bring it to a boil.
Slice two oranges and cut away the peel. Half the orange slices.
	Add the orange slices to the tomato sauce and let it simmer for five minutes. Serve with 250 grams of cooked pasta.

Category : meat, warm dish

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09th Feb2013

Mascarpone Bacon Filled Pumpkin with Parmesan Cheese and Dried Tomatoes

by marie

(2 servings)

Wash four baking potatoes and one red kuri squash. Half the squash and remove the seeds with a spoon. Place the vegetables in a oven dish and sprinkle with two tablespoons of olive oil and one teaspoon of salt and pepper. Place in the oven and bake for 45 minutes at 200 degrees Celsius.
	In a pan roast 150 grams of bacon dice with one teaspoon of dried sage and one teaspoon of granulated garlic.
Fill the two squash halves with the bacon, cover with 250 grams of mascarpone and 50 grams of dried tomato stripes.

	Cover with one handful of grated parmesan cheese.
Bake for additional 15 minutes. Place the squash halves on two plates. Joint the baked potatoes in the oven dish and dredge them in the olive oil before putting on the plates.