Cabbage soup

 

Ingredients

• 1/2 teaspoonf coriander seeds (or 1/4 teaspoon ground coriander)

• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)

• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)

• 2 teaspoons extra virgin olive oil

• 1 teaspoon butter

• 1 medium onion, chopped (about 1 1/4 cups)

• 1 small or 1/2 large green cabbage, sliced 1/4-inch (4 to 5 cups)

• 1/2 to 1 teaspoon salt (more or less depending on the saltiness of your stock)

• 1 (400gr) whole peeled tomatoes

• 4 cups chicken stock

• Freshly ground black pepper

Perfect lentil soup

Prep 15 min

Cook 1 hr
Serves 4

2 tbsp oil, or dripping
2 litres ham stock, or 1 ham bone or 150g chopped streaky bacon and 2 litres chicken stock (or water)
2 onions, peeled and finely chopped
2 large carrots, trimmed and cut into small dice
½ medium neep/swede, peeled and cut into small dice
250g lentils (I like red), washed
½ tsp ground mace
Salt and black pepper
1 bay leaf

Put the oil in a large saucepan on a medium heat, then fry the bacon, if using, until it browns lightly and the fat begins to render.

Add the onions, carrots and neep, and fry, stirring regularly, until the onion is golden and the other vegetables are starting to soften.

Stir in the lentils until they’re well coated in fat, then add the mace, a pinch of salt, a good grind of pepper and the bay leaf.

Now add the ham stock, or the ham bone and two litres of chicken stock or water, depending on what you’re using.

Bring to a simmer, then turn down the heat, partially cover the pan and leave to cook for about 45 minutes, until the vegetables are soft and the lentils have mostly broken down.

Remove and discard the bay leaf and ham bone, if necessary. Scoop out about a third of the soup, whizz it to a puree, then stir back into the pot.Adjust the seasoning to taste, and enjoy.

Perfect lentil soup

Prep 15 min

Cook 1 hr
Serves 4

2 tbsp oil, or dripping
2 litres ham stock, or 1 ham bone or 150g chopped streaky bacon and 2 litres chicken stock (or water)
2 onions, peeled and finely chopped
2 large carrots, trimmed and cut into small dice
½ medium neep/swede, peeled and cut into small dice
250g lentils (I like red), washed
½ tsp ground mace
Salt and black pepper
1 bay leaf

Put the oil in a large saucepan on a medium heat, then fry the bacon, if using, until it browns lightly and the fat begins to render.

Add the onions, carrots and neep, and fry, stirring regularly, until the onion is golden and the other vegetables are starting to soften.

Stir in the lentils until they’re well coated in fat, then add the mace, a pinch of salt, a good grind of pepper and the bay leaf.

Now add the ham stock, or the ham bone and two litres of chicken stock or water, depending on what you’re using.

Bring to a simmer, then turn down the heat, partially cover the pan and leave to cook for about 45 minutes, until the vegetables are soft and the lentils have mostly broken down.

Remove and discard the bay leaf and ham bone, if necessary. Scoop out about a third of the soup, whizz it to a puree, then stir back into the pot.Adjust the seasoning to taste, and enjoy.

Easy Roasted Mushrooms

 by J. Kenji López-Alt 

https://www.seriouseats.com/easy-roasted-mushroom-food-lab-recipe

Easy Roasted Mushrooms

 by J. Kenji López-Alt 

https://www.seriouseats.com/easy-roasted-mushroom-food-lab-recipe

PICKLED RED CABBAGE by Nigella.

 

• 500 grams red cabbage
• 35 grams fine sea salt
• 200 millilitres medium dry cider (or apple juice)
• 400 millilitres raw, unfiltered apple cider vinegar
• 2 x 15ml tablespoons caster sugar
• 2 teaspoons peppercorns
• 2 teaspoons juniper berries
• 1 teaspoon mustard seeds
• ½ teaspoon dried thyme
• 2 fat cloves of garlic
• 25 grams fresh ginger

METHOD

1. Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it’s come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling.
2. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference.
3. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme.
4. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool.
5. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don’t mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry.
6. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all.
7. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.

ADDITIONAL INFORMATION

STORE:
Seal in sterilised jar and refrigerate for up to 3 weeks.

PICKLED RED CABBAGE by Nigella.

 

• 500 grams red cabbage
• 35 grams fine sea salt
• 200 millilitres medium dry cider (or apple juice)
• 400 millilitres raw, unfiltered apple cider vinegar
• 2 x 15ml tablespoons caster sugar
• 2 teaspoons peppercorns
• 2 teaspoons juniper berries
• 1 teaspoon mustard seeds
• ½ teaspoon dried thyme
• 2 fat cloves of garlic
• 25 grams fresh ginger

METHOD

1. Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it’s come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling.
2. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference.
3. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme.
4. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool.
5. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don’t mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry.
6. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all.
7. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.

ADDITIONAL INFORMATION

STORE:
Seal in sterilised jar and refrigerate for up to 3 weeks.

RUBY NOODLES by Nigella.

INGREDIENTS

Serves: 4

METRICCUPS

• 450 millilitres beetroot juice
• 2 limes
• 2 fat cloves garlic
• 2 teaspoons grated fresh ginger
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• ½ teaspoon dried chilli flakes
• 350 grams spaghetti
• 2 teaspoons toasted sesame oil plus 2 teaspoons more
• 3 teaspoons fish sauce or vegan "fish" sauce
• 1 teaspoon plus 1 x 15ml tablespoon brown rice vinegar
• 4 teaspoons soy sauce
• 4 x 15ml tablespoons roughly chopped fresh coriander
• 2 x 15ml tablespoons finely chopped chives

METHOD

1. Put water on to boil for the spaghetti, adding salt as usual when it comes to the boil.
2. Pour the beetroot juice into another pan, also large enough for the pasta later, and add the juice of one of the limes. Peel and mince or grate in the garlic, then stir in (I’d advise against using a wooden spoon, unless you don’t mind its getting stained) the grated ginger, salt and chilli flakes. Once you put the pasta in to cook, bring this pan to a simmer over low heat.
3. Cook the spaghetti in the salted boiling water for 5 minutes, then drain, add to the simmering beetroot juice pan, turn up the heat so that the beetroot juice bubbles more robustly, and cook it until the pasta is al dente. This can take up to 8 minutes, but check at 5. It really depends on the spaghetti you are using but I find it cooks more slowly in the beetroot juice. At any rate, you will need to hover over the pan a bit, tossing it around with a pasta fork every now and again to make sure it doesn’t stick. When the spaghetti’s cooked, it will have absorbed all the bubbling beetroot juice, except for a scant, shiny scarlet syrup. If the spaghetti has absorbed all the beetroot juice before it has cooked, add in a little hot water from a just-boiled kettle, very slowly, and in gradual increments, as needed.
4. Once the pasta is cooked, take the pan off the heat and add 2 teaspoons of the sesame oil, 2 teaspoons of the fish sauce, 1 teaspoon of the brown rice vinegar and 2 teaspoons of the soy sauce, toss well, and decant into a shallow bowl to cool.
5. It will be quite sticky when cold, but don’t panic. In a little jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the tablespoon of brown rice vinegar, the last teaspoon of fish sauce, and the last 2 teaspoons of soy sauce, pour over the noodles and toss to combine. Taste for seasoning and sprightliness; you may want more lime juice or salt. Add the chopped herbs, toss to mix, and devour.
6. https://youtu.be/irG-k07p6Kk

RUBY NOODLES by Nigella.

INGREDIENTS

Serves: 4

METRICCUPS

• 450 millilitres beetroot juice
• 2 limes
• 2 fat cloves garlic
• 2 teaspoons grated fresh ginger
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• ½ teaspoon dried chilli flakes
• 350 grams spaghetti
• 2 teaspoons toasted sesame oil plus 2 teaspoons more
• 3 teaspoons fish sauce or vegan "fish" sauce
• 1 teaspoon plus 1 x 15ml tablespoon brown rice vinegar
• 4 teaspoons soy sauce
• 4 x 15ml tablespoons roughly chopped fresh coriander
• 2 x 15ml tablespoons finely chopped chives

METHOD

1. Put water on to boil for the spaghetti, adding salt as usual when it comes to the boil.
2. Pour the beetroot juice into another pan, also large enough for the pasta later, and add the juice of one of the limes. Peel and mince or grate in the garlic, then stir in (I’d advise against using a wooden spoon, unless you don’t mind its getting stained) the grated ginger, salt and chilli flakes. Once you put the pasta in to cook, bring this pan to a simmer over low heat.
3. Cook the spaghetti in the salted boiling water for 5 minutes, then drain, add to the simmering beetroot juice pan, turn up the heat so that the beetroot juice bubbles more robustly, and cook it until the pasta is al dente. This can take up to 8 minutes, but check at 5. It really depends on the spaghetti you are using but I find it cooks more slowly in the beetroot juice. At any rate, you will need to hover over the pan a bit, tossing it around with a pasta fork every now and again to make sure it doesn’t stick. When the spaghetti’s cooked, it will have absorbed all the bubbling beetroot juice, except for a scant, shiny scarlet syrup. If the spaghetti has absorbed all the beetroot juice before it has cooked, add in a little hot water from a just-boiled kettle, very slowly, and in gradual increments, as needed.
4. Once the pasta is cooked, take the pan off the heat and add 2 teaspoons of the sesame oil, 2 teaspoons of the fish sauce, 1 teaspoon of the brown rice vinegar and 2 teaspoons of the soy sauce, toss well, and decant into a shallow bowl to cool.
5. It will be quite sticky when cold, but don’t panic. In a little jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the tablespoon of brown rice vinegar, the last teaspoon of fish sauce, and the last 2 teaspoons of soy sauce, pour over the noodles and toss to combine. Taste for seasoning and sprightliness; you may want more lime juice or salt. Add the chopped herbs, toss to mix, and devour.
6. https://youtu.be/irG-k07p6Kk

оладьи из цукини

Марио Батали, например, печет дивные оладьи из цукини с добавлением свежей рикотты, зеленого лука и лимонной цедры. 

Из того, что я пробовала до сих пор, этот вариант, ИМХО, пока лучший. 

Продукты (на 20 шт.):  
2 средних цукини/кабачка (вес каждого около 200 г), натереть на крупной терке
2 небольших зубчика чеснока, нарезать очень тонкими пластинками
1 зеленый лук, тонко нарезать
1 ч. л. тонко натертой свежей лимонной цедры
1 ст. л. нарезанной петрушки
1/2 стакана свежей овечьей рикотты
2 больших яйца
соль, свежемолотый черный перец
3/4 стакана пшеничной муки
оливковое масло для жаренья
ломтики лимона для сервировки

В большой миске перемешиваем цукини, чеснок, зеленый лук, петрушку и лимонную цедру.
Добавляем рикотту, яйца, соль и перец, перемешиваем. 

Просеиваем в миску муку и снова все перемешиваем. Масса получается довольно густая.

Наливаем в сковороду оливковое масло слоем примерно 5-6 мм и ставим на огонь.

Высаживаем оладьи порциями (по 2 ст. л.) в нагретое масло и готовим с двух сторон на умеренно-высоком огне до золотисто-коричневого цвета. 

Выкладываем оладьи на бумажные полотенца, чтобы избавиться от жира.

М.Б. предлагает подавать эти оладьи с дольками лимона. А мы любим по-русски, со сметаной :)
Приятного аппетита!    

оладьи из цукини

Марио Батали, например, печет дивные оладьи из цукини с добавлением свежей рикотты, зеленого лука и лимонной цедры. 

Из того, что я пробовала до сих пор, этот вариант, ИМХО, пока лучший. 

Продукты (на 20 шт.):  
2 средних цукини/кабачка (вес каждого около 200 г), натереть на крупной терке
2 небольших зубчика чеснока, нарезать очень тонкими пластинками
1 зеленый лук, тонко нарезать
1 ч. л. тонко натертой свежей лимонной цедры
1 ст. л. нарезанной петрушки
1/2 стакана свежей овечьей рикотты
2 больших яйца
соль, свежемолотый черный перец
3/4 стакана пшеничной муки
оливковое масло для жаренья
ломтики лимона для сервировки

В большой миске перемешиваем цукини, чеснок, зеленый лук, петрушку и лимонную цедру.
Добавляем рикотту, яйца, соль и перец, перемешиваем. 

Просеиваем в миску муку и снова все перемешиваем. Масса получается довольно густая.

Наливаем в сковороду оливковое масло слоем примерно 5-6 мм и ставим на огонь.

Высаживаем оладьи порциями (по 2 ст. л.) в нагретое масло и готовим с двух сторон на умеренно-высоком огне до золотисто-коричневого цвета. 

Выкладываем оладьи на бумажные полотенца, чтобы избавиться от жира.

М.Б. предлагает подавать эти оладьи с дольками лимона. А мы любим по-русски, со сметаной :)
Приятного аппетита!    

Овощное рагу

 Овощное рагу или гивеч (на первом фото) мама заготавливала на зиму в больших количествах. Представляете, сколько надо было испечь баклажанов и перцев, сколько помидоров обработать! А мы любим это блюдо в любое время, потому что все овощи доступны практически круглый год. Готовить его очень просто, если вы испекли баклажаны и перцы (для этих сойдет и духовка).На один средний баклажан понадобится 2 сладких перца, 2-3 средних помидора. Впрочем, пропорции – дело вкуса и привычки. Мякоть баклажана крупно нарежьте (чтобы чувствовался!), испеченные перцы очистите от кожицы и семян и нарежьте полосками. С помидоров снимите кожицу, удалите семена и нарежьте мякоть кубиками. Накрошите побольше репчатого лука и пассеруйте в растительном масле до прозрачности и слабого румянца. Добавьте помидоры, перемешайте и тушите минут 5. Увеличьте огонь, влейте столовую ложку сухого белого или красного вина, добавьте чайную ложку коричневого или обычного сахара, соль, красную и острую паприку, доведите до кипения. Пусть покипит минуты 3. Добавьте баклажаны, перцы, перемешайте, уменьшите огонь и тушите под крышкой минут 20-25. Остудите, посыпьте нарезанной свежей петрушкой – и мечите на стол.

Овощное рагу

 Овощное рагу или гивеч (на первом фото) мама заготавливала на зиму в больших количествах. Представляете, сколько надо было испечь баклажанов и перцев, сколько помидоров обработать! А мы любим это блюдо в любое время, потому что все овощи доступны практически круглый год. Готовить его очень просто, если вы испекли баклажаны и перцы (для этих сойдет и духовка).На один средний баклажан понадобится 2 сладких перца, 2-3 средних помидора. Впрочем, пропорции – дело вкуса и привычки. Мякоть баклажана крупно нарежьте (чтобы чувствовался!), испеченные перцы очистите от кожицы и семян и нарежьте полосками. С помидоров снимите кожицу, удалите семена и нарежьте мякоть кубиками. Накрошите побольше репчатого лука и пассеруйте в растительном масле до прозрачности и слабого румянца. Добавьте помидоры, перемешайте и тушите минут 5. Увеличьте огонь, влейте столовую ложку сухого белого или красного вина, добавьте чайную ложку коричневого или обычного сахара, соль, красную и острую паприку, доведите до кипения. Пусть покипит минуты 3. Добавьте баклажаны, перцы, перемешайте, уменьшите огонь и тушите под крышкой минут 20-25. Остудите, посыпьте нарезанной свежей петрушкой – и мечите на стол.