Sunchoke soup with pizza sticks

I like ancient vegetables. Stuff that wasn’t ‘en mode’ for years. Parsnips, swede, sunchoke.

Sunchoke is also called Jerusalem artichoke in English; in French and German it’s name is Topinambur. More about you could find here: https://en.wikipedia.org/wiki/Jerusalem_artichoke

Normally this means that the risk of GMO is rather negligible. And as these veggies aren(t produced to get high revenues. These veggies have still their taste.

Topinambursuppe 1

Ingredients :

Soup:

  • peeled and cut into pieces
  • 400g sunchoke
  • 1 potato
  • 1 small onion
  • 0.5l of liquid (any kind of broth will do)
  • a bit of butter (cold)
  • pepper, nutmeg (both fresh ground)

pizza sticks

  • leftover pizza dough
  • Olive oil
  • coarse salt
  • dried herbes de provence

Preparation

Soup:

  • cook sunchoke, potato and onion for 25 minutes
  • mix
  • stir in the butter till your desired consistency
  • serve hot with pizza sticks

Pizza sticks

  • roll out the dough
  • cut into pieces
  • sprinkle each part with olive oil, herbes and coarse salt
  • let bake at 200°C for roughly 20 minutes until dough gets slightly brown and crispy

Topinambursuppe 2

 

Bon appètit

Sahnelauch, Champignons, Kartoffel Steckrüben Puffer #vegetarian

One week without cooking leaves a lot from the veggie box in the fridge. That’s what I found and what inspired me.

Potato swede puffers, cream leek and mushrooms.

The puffers or fritters are called Rievkooche in Cologne and are normally fried and served with applesauce. In other parts of Germany they are called either Reibekuchen, Reiberdatschi (Bavaria) or Kartoffelpuffer.

If you cook the potatoes before you will have the Swiss version Rösti.

potato swede fritters 1

 

Ingredients :

Cream leek

250 g leek

0.1 l cream

Butter

Nutmeg, pepper

 

Mushrooms

200 g mushrooms (champignon)

Butter

Pepper, dried garlic

 

Swede potato puffer

200g swede

200g potatoes

2 eggs

Corn flour

Pepper, salt

Oil

Preparation

1.leek

-clean the leek, cut into halves lengthwise and then into half a centimetre slices

-heat a bit butter in a pot

-let steam the leek for several minutes, salt slightly,

-supervise the quantity of liquid in the pot, add if necessary

-season with pepper and nutmeg

-add the cream and let reduce to desired consistency

-keep warm until serving

  1. mushrooms

-clean the mushrooms (don’t use water to clean!)

-heat butter in a pan

-add mushrooms

-season with garlic and pepper

-keep warm

3.Swede potato puffer

-peel swede and potatoes

-grate both

-put in a bowl, add eggs and cornflower,

-season with pepper and salt

-mix

-heat oil in a pan

-with a spoon add some of the mixture, flatten with spoon

-let bake on one side till getting slightly brown

-turn and finish baking on the other side

-keep warm till serving (oven at 70 °)

Serving:

  • a heap of leek
  • -mushrooms to the side
  • -two puffers on top

potato swede fritters 2

Bon appètit

Spaghetti with mushroom cream cheese sauce #pasta #vegetarian

Just a short one. A spaghetti sauce with leftovers I found in the fridge.

Spaghetti mushroom cream cheese 1

Ingredients:

  • 200 g mushrooms (oyster mushrooms I “found” in the fridge)
  • 1 small onion or shallot
  • 0.1 l broth (vegetable broth, miso, water, etc.)
  • 50g cream cheese (like “Bressot”)
  • Nutmeg, pepper (both fresh ground)
  • Olive oil
  • 150 g spaghetti (75g per saving, whole wheat)

Preparation:

-clean and cut the mushrooms in bite size bits)

-cut the onion in small bits (as small as you like)

-heat the oil in a pot

-let the onion become translucent

-add the mushrooms stir and let cook for several minutes

-deglaze with the liquid

-let the liquid reduce for several minutes

-stir in the cream cheese (till your desired thickness of the sauce)

-season with pepper and nutmeg

-serve hot on your desired pasta (whole wheat spaghetti in my case)

Spaghetti mushroom cream cheese 2

Remarks:

-“Bressot” is a garlic, herb cream cheese. Any other would work too. But that’s what I found in the fridge.

-some fresh herbs (parsley) could be added. There are already herbs in the cream cheese I found. So I haven’t added any

Bon appètit

Hachis parmentier vegetarian

Hachis parmentier is normally done with the leftovers of your Sunday roast. As a vegetarian there are no leftovers of a Sunday roast. So I tried a version with the cabbage of the veggie box. What more to say than Milady liked it.

Hachis parmentier form

Ingredients :

  • 1 cabbage
  • 1 onion
  • dried garlic
  • 1tbsp herbes de provence
  • Salt, pepper, 1 tbsp oil, butter
  • 0.5l vegetable broth
  • 500 g potatoes
  • Salt, nutmeg
  • 0.1 l milk (warm)
  • Butter
  • 1tbsp breadcrumbs
  • Some cubes butter

Preparation:

Cabbage:

  • –          cut the cabbage in quarts
  • –          take off the hard part in the middle
  • –          half the quarts and cut into slices
  • –          peel and cut the onion into small cubes
  • –          heat the oil in a large pot
  • –          steam the onion till translucent
  • –          put in the cabbage, salt, stir and cover the pot
  • –          let steam for several minutes, stir regularly
  • –          add the garlic, the herbes de provence, stir
  • –          if necessary add the broth (could be that you have enough moisture from the steaming, I hadn’t !)

Mashed potatoes

  • -peel the potatoes, cut them into pieces
  • -put the pieces in a pot cover with water, salt.
  • -bring to a boil and let cook for 20 minutes
  • -strain the potatoes, put ‘em back into the pot and let evaporate the rest of the water
  • -mash the potatoes, add nutmeg, butter and the warm milk, STIR

Finish

  • -heat the oven to 200°C
  • -take a large form that you could heat in the oven
  • -put in the cabbage, cover with the mashed potatoes
  • -sprinkle with the bread crumbs, add some cubes of butter on top
  • -put in the oven for 10 to 15 minutes
  • -if your oven has a grill position, use it for the last 5 minutes to give a nice colour
  • -serve and enjoy

Bon appètit

Hachis parmentier plate

Soupe à l’oignon #bistro #vegetarian

French bistro food. Perfect on a cold day. Served in Les Halles as a second breakfast.

Soupe à l'oignon 1

Ingredients :

  • 4-5 onions
  • 1l vegetable broth
  • 1tsp olive oil
  • fresh ground pepper
  • a medium sized carrot
  • 1 slice of bread per person
  • cheese (your choice: grated or slices or cream cheese, anything goes)

Preparation

*cut the peeled onions into bits (size is of no importance)

*peel the carrot if necessary, cut it into small bits

*heat the olive oil in a pot (medium heat)

*put in the onions, stir

*cover the pot and let steam for 10 minutes (stir regularly)

*add the broth and the carrot, reduce the heat and let simmer for 30 minutes (the longer the better, one hour doesn’t harm)

*toast the bread

*one slice of bread per serving, top the bread with cheese

*cover with the hot soup

*enjoy

Soupe à l'oignon2

Remarks:

– really use whichever cheese you like. I wouldn’t use Parmesan. But blue cheese is nice, goat, camembert, brie. Some cheeses are just too good to put in a soup. But then, you can’t get out what you haven‘t put in.

-In the ‘Guide Larousse de la cuisine’ they use grated Gruyère and baguettes? At least the second I will never use. I need a bread, a real bread. (homemade if possible)

-sprinkle with chives or parsley (both not necessary but looks nice)

Soupe à l'oignon 3

Mashed potatoes with spicy carrots #vegetarian

You have to cook with what you find in your vegetable box. Late autumn, early winter the choice is in general cabbage, potatoes, leek. Kind of boring but that’s the down side of seasonal cooking.

Milady spent Sunday with the personal of the animal park she’s volunteering for. An organised visit to the Zoo of Rotterdam. So she spent the day in the cold and needed something to warm up when she finally came home. Suited me fine !

Ingredients :

Mashed potatoes

-400g potatoes (peeled and cut in bit size cubes)

-0.1l milk (slightly heated)

-butter

-fresh ground nutmeg

-salt

Spicy carrots

-small onion cut into tiny bits (the tinier the better)

-500g carrots (cut into thin slices)

-0.25 l vegetable broth

-2 leaves Japanese mustard a leafy green ! (mizuna not wasabi !) cut into stripes

-Olive oil

-cumin, ginger (if you want a bit of wasabi)

-salt, pepper

-butter

Mashed potatoes spicy carrots 1

Preparation:

Mashed potatoes

+bring the potatoes to a boil, covered with salted water and let boil for 20 minutes

+when potatoes ready strain (potatoes should stay in the pot)

+put the pot back on the oven and let excess water evaporate (you can hear that)

+put potatoes in a bowl

+put the milk in the pot, pot back on the oven if your stove is electric use the resting heat to heat up the milk (should be a bit more than warm, cooking not necessary)

+mash the potatoes, add the nutmeg

+put bits of better on the potatoes, pour the heated milk over the potatoes

+whisk till your desired texture (by hand, electric could create a glue like texture, not fluffy as it should be)

+verify seasoning

Carrots

+heat 1tsp of olive oil in a pot put in the onions and let them get soft without taking colour

+add the carrots, stir and salt slightly

+cover the pot, reduce the heat to medium

+with the cover you should produce enough moisture in the pot to let the carrots steam for 10 minutes

+season with cumin, stir

+add the broth and let simmer

+add the mizuna

+to have your preparation a bit more spicy, you can heat it up now. Either just with ginger (dried) or with wasabi (as hot as you like it !)

+ stir in some cold butter to get the liquid more creamy and serve as hot as possible

+to add something a bit crunchy you could sprinkle some fried onbions on top of the preparation

Mashed potatoes spicy carrots 2

Should serve 2 to 4 depending on the appetite

Bon appétit

 

Remarks

The mizuna (it belongs to the brassica family (like cabbage)) is mostly for decorative purpose

Prepare as spicy as you like (or as you can eat). After spending a day in the cold, the spicier the better

Squash cauliflower curry #vegetarian

You have to use what you find in your weekly vegetable box. Not a big fan of cauliflower. But this way I can eat it.

Ingredients:

200 g cauliflower florets

200g squash cut into bits

1 small onion cut into small cubes

1 teaspoon Madras Curry

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon mustard seeds

1/2 teaspoon ginger

125 g Greek yoghurt

0.2 l vegetable broth

olive oil

fresh ground pepper

Preparation:

  • blanch the cauliflower and the squash cubes for 4 minutes in boiling water (salted)
  • drain and stop the cooking with cold water
  • in a pan: heat 1 tsp of olive oil, fry the onion until translucent, add the spices and stir (don’t let them burn)
  • deglaze with the broth
  • add the yoghurt and stir
  • add the cauliflower and squash
  • verify the seasoning

serve hot with rice

Squash cauliflower curry 1

Bon appètit

Remarks:

I just find cauliflower boring. Prefer broccoli or romanesco.

Recipe should serve two.

As you can see in the photo, for a bit of a crunchy feeling, sprinkle some fried onions on top of the dish.

If I prepare the dish again (I certainly will) I will add something fruity. Mango or pineapple.

It looks a bit boring in the photo. Should add something with another colour.

But the next time it will be a thai curry with coconut milk. Certainly squash but perhaps no cauliflower.