warm dish | Lost in the Kitchen

11th Jul2013

Feta Stuffed Chops with Courgettes

by marie

(2 servings)

Cut 125 grams of Feta and one tomato into four slices and spice the Feta slices with salt, pepper and some fresh parsley and top with one tomato slice.
	Cut pockets into four chops with a large knife and stuff each chop with one feta package.
In a pan heat up two tablespoons of vegetable oil and roast the chops from both sides. Then remove the chops from the pan and cook one diced onion translucent.

	Add one sliced courgette and roast it gently.
Place the chops on top of the courgette slices, cover the pan and let it simmer for 15 minutes.
	Condense the vegetable and meat juices with a mixture of one tablespoon of starch, four tablespoons of water and salt and pepper.
Serve the vegetables and meat with cooked pasta.

Category : meat, warm dish

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06th Jul2013

Polenta Pizza with Asparagus

by marie

(2 servings)

Bring two cups of milk and 125 grams of samp to a boil.
	Soak the polenta for 5 minutes and season with salt and nutmeg.
Spread the polenta on a baking paper covered baking tray, cover with 30 grams of grated Parmesan cheese and let it cool down.
	Peel 500 grams of green asparagus an cut away the ends.
Roast the sliced asparagus in two tablespoons of vegetable oil together with one teaspoon of granulated garlic.

	Place the roasted asparagus, 250 grams of sliced tomatoes and 125 grams of diced mozzarella on the polenta and bake it for 15 minutes at 200 degrees Celsius.

Add 5 slices of Parma ham and 10 grams of grated Parmesan cheese and grill the polenta pizza for additional 5 minutes.
	Serve with fresh basil.

Category : meat, warm dish

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04th Jul2013

Roasted Summer Pasta with Garlic Sauce

by marie

(3 servings)

In a wok heat up two tablespoons of vegetable oil.
	Roast six peeled and sliced carrots.
Add and roast one peeled and diced kohlrabi, one diced red capsicum and four sliced spring onions.

	Fold in one handful of defrosted spinach and one glass of sliced green asparagus.
Season the vegetables with salt and pepper.
	Place the vegetables in a bowl and roast 300 grams of cooked pasta in two tablespoons of vegetable oil.

Garlic Sauce

In a small pot reduce one glass of milk together with one teaspoon of dried thyme and one teaspoon of granulated garlic.
	Add 100 grams of goats cheese.
Blend the goats cheese with the garlic milk, if the sauce is to thin condense with some starch.
	Serve the pasta with the vegetables and the garlic sauce.

Category : warm dish

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30th Jun2013

Salmon with Baked Vegetables and Cress Dip

by marie

(2 servings)

Baked Vegetables

Peel six potatoes and six carrots and let them soak in water together with one tablespoon of sugar.

Drain the vegetables, place them in a oven dish, spice them with salt and pepper and flakes of butter.

Bake the vegetables for 45 minutes at 180 degrees Celsius.

Salmon

Brown two salmon filets.
	Turn the filets on the skin side and season them with salt and pepper.

Cress Dip

Mix 200 grams of crème fraîche, one teaspoon of mustard, one handful of cress and salt and pepper into a dip and serve it with the vegetables and the salmon.

Category : fish, warm dish

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29th Jun2013

Tomato Soup with Garlic Bread

by marie

(4 servings)

Peel and slice two onions and cook them translucent in two tablespoons of olive oil together wit one teaspoon of granulated garlic and one teaspoon of dried dill.

	Deglaze with two cups of vegetable stock.
Add 500 grams of chopped cherry tomatoes and one teaspoon of sugar and one teaspoon of garam masala and let it simmer for one hour.

	Blend the soup.

Garlic Bread

Cut two ciabatta rolls into thick slices and sprinkle them with two tablespoons of olive oil and salt, pepper and granulated garlic.

Bake the bread for 5 minutes at 200 degrees Celsius.

Serve the soup together with the bread and some crème fraîche.

Category : soup, warm dish

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25th Jun2013

Pea Mushroom Ragout

by marie

(2 servings)

Shell 400 grams of peas.
	In a large pot mix two tablespoons of melted butter and one tablespoon of flour.
Deglaze with two cups of asparagus stock.
	Add one cup of cream, the shelled peas and one teaspoon of tarragon, salt and pepper each and let it simmer for 10 minutes.

Add one glass of drained mushrooms and heat them for about 5 minutes.
	Serve the ragout together with a handful of roasted chicken breast slices.