warm dish | 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

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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

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23rd Apr2013

Baked Potatoes and Parsnips

by marie

(2 servings)

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

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.

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

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20th Apr2013

Fried Polenta with Carrots

by marie

(2 servings)

Put 160 grams of corn flour into 300 millilitres of boiling stock and let it simmer for 15 minutes.
	Mix the polenta with one egg and salt and pepper to taste.
Spread the polenta on a sheet of baking paper and let it cool down.
	Cut the polenta in pieces and fry them in a pan with two tablespoons of vegetable oil.

Carrots

Slice one onion and cook it translucent in one tablespoon of butter.
	Add 500 grams of peeled and diced carrots and one glass of stock and let it simmer for 30 minutes.
Serve the cooked carrots together with the fried polenta.

Category : warm dish

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02nd Apr2013

Beet Root Ragout

by marie

(2 servings)

Roast one sliced spring onion in one tablespoon of vegetable oil.
	Add one diced eggplant and salt and pepper and roast and roast them as well.
Peel and dice 500 grams of beet root and roast is in one tablespoon of olive oil.
	Deglaze with one glass of vermouth.
When the vermouth is vaporized add one apple, peeled and diced.
	Add three cups of stock and the roasted eggplant and let simmer for 20 minutes.
Mix two tablespoons of flour and one tablespoon of tomato paste with four tablespoons of water.
	Bind the ragout with the tomato paste mixture.
Serve the ragout with potatoes, pasta or fresh rosemary bacon waffles.

Rosemary Bacon Waffle Dough

(10-12 waffles)

Roast 150 grams of bacon dice together with one tablespoon of parsley, one teaspoon of rosemary and half a teaspoon of granulated garlic. Then mix it with 300 grams of flour, three eggs and two cups of milk into a dough.

Category : warm dish

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31st Mar2013

Parsnip Patties

by marie

(2 servings)

Mix six tablespoons of crème fraîche, six tablespoons of oatmeal and five eggs.
	Add 600 grams of grated parsnips, one diced onion and a pinch of nutmeg, salt and pepper.
Set two tablespoons of mixture each into a pan with hot oil and roast from each side for two minutes.