this is alway a special moment, the first day of the garden season, organizing all the seeds, planning the garden, preparing the soil, and yessss…... i've sown the first peas and broad beans. in a few weeks they'll be popping their baby-heads above the ground like this.
Saturday, March 29, 2014
Friday, March 28, 2014
a glass of wine with a few tapas, is there a better way to start the weekend? prawns, a few scallops, some morcilla wraps….. image: mikkel vang
1 red capsicum
3 tbsp extra virgin olive oil
6 whole garlic cloves
pinch dried chili flakes
1 tbsp smoked paprika
500g small green prawns, peeled, remove intestinal tract
take the red capsicum and cook over a naked flame or in a very hot oven. char the outside until the skin is burnt. place into a plastic bag and rest for 20 minutes. then under cold running water remove the outer skin and seeds. tear into long strips and put aside.
place two tablespoons of olive oil into a shallow pan. once hot add the whole garlic cloves and fry for 3 minutes. remove and set aside.
add the other tablespoon of olive oil and the chili flakes together with the paprika. cook for 2 minutes on a low flame. drop in the prawns and fry for 3 to 4 minutes or until cooked. stir in the roast capsicum slices and garlic. add a pinch of salt and serve piping hot.
Thursday, March 27, 2014
Wednesday, March 26, 2014
the farmers market cookbook by nina planck , good to have with all tips and good ideas how to grow your own veggies, what is available at each season, what to expect and look for at a market and... including recipes. i am almost ready to start my own little vegetable garden, wow this makes me happy.
Tuesday, March 25, 2014
Monday, March 24, 2014
Saturday, March 22, 2014
Friday, March 21, 2014
french vanilla ice cream with orange-scented cumquats. image: mikkel vang
300 ml double cream
800 ml milk
2 vanilla beans, sliced in half length ways
7 organic egg yolks
175 g caster sugar
1 kg firm, ripe cumquats
3 cups caster sugar
3 drops rose water
1 tsp lemon juice
start with the rose scented cumquats, they need to mellow a few weeks, or just make the ice cream, and serve sprinkled with rose water and topped with some fresh rose petals.
wash the cumquats and prick each one several times with a skewer.
cover the cumquats in boiling water and simmer for 20 minutes.
remove the cumquats from the water and add the sugar, rose water and lemon juice.
bring to a boil and dissolve the sugar for 5 minutes, then return the cumquats into this syrup and cook for a further 45 minutes.
place into sterilized jars and allow to mellow for the following weeks.
french vanilla ice cream
in a heavy based pot combine the cream, milk and vanilla beans and slowly bring to just below boiling point.
in a bowl whisk together the egg yolks and sugar until creamy then slowly pour in the hot milk/cream while whisking continually.
pour all this back into the pot and cook over a slow flame, stirring with a wooden spoon.
take off the heat just prior to boiling point.
pour into a chilled bowl and cool.
churn this mixture in an ice cream machine or place in the freezer to solidify, while stirring at frequent intervals.
to assemble, place two scoops of ice cream onto a chilled plate, top with a cumquat or two and the rose scented syrup.
add some fresh rose petals and serve.
Thursday, March 20, 2014
Wednesday, March 19, 2014
Tuesday, March 18, 2014
Monday, March 17, 2014
Saturday, March 15, 2014
Friday, March 14, 2014
cabbage…..maybe we've had enough by now, we're longing for peppers and tomatoes…..but it's still too early in the season and this is a truly great recipe. image: colin cooke, recipe: leonoor ottink
1/2 red cabbage, sliced very thinly
1 onion, chopped
3 cloves of garlic, chopped
1 tsp of fennel seeds, ground in a pestle and mortar
3 tbsp of red vinegar with 1/2 tsp sugar
2 tbsp of dry-roasted pine nuts
1 tbsp flat leaf parsley, chopped
salt & pepper
heat the oil in a frying pan.
add the onions and fry on low heat under occasional stirring for about 10 minutes, until golden and a bit sticky.
add the garlic and fennel seeds, stir for 30 seconds and add the red cabbage.
fry while stirring for 5-7 minutes, on high heat.
add the red vinegar & sugar, and stir for 3 minutes.
add the parsley and salt & pepper to taste.
stir in the pine nuts and serve immediately or on room temperature.
Thursday, March 13, 2014
Wednesday, March 12, 2014
Tuesday, March 11, 2014
Friday, March 7, 2014
black bean shrimp with chinese broccoli. image: mikkel vang, made with these ingredients:
175 ml homemade chicken broth or store bought chicken broth
3 tablespoons chinese rice wine or medium-dry sherry
3 teaspoons light soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon salt
750 g chinese broccoli
750 g large shrimp in shell, peeled and deveined
1 tablespoon peanut or vegetable oil
thumb like piece of fresh ginger, peeled and cut into very thin matchsticks
2 tablespoons fermented black beans, rinsed and chopped
2 garlic cloves, minced
1/2 fresh jalapeño chile (incl seeds), or to taste, cut crosswise into 0,5 cm thick slices
1 teaspoon asian sesame oil