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Monthly Archives: March 2016

Quinoa Salad with Mint, Parsley and Carrot

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salad

To make this dish I prepared quinoa as if making rice: I used a ratio of 3 parts water to 1 part quinoa, brought the water to a boil, added the quinoa, put on a lid and turned the heat to low, let it cook for 15 minutes, then let it sit off the heat for an additional 5. Once the quinoa was cool, I added salt, then mixed in a chopped carrot, olive oil, a handful of finely chopped mint, and a handful of finely chopped parsley. The salad is seasoned with crema di balsamico and lemon juice.

Indian meal: Eggplant, Peas, Bottle Gourd, Spinach

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I served the spinach/bottle gourd dish with baigan ka bharta (eggplant and peas).

indian

Bottle Gourd, Spinach and Lentils

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indian

This is lentils with bottle gourd and spinach.

Pasta with Courgette/Zucchini

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Sometimes dinner is as simple as just throwing together a basic pasta sauce and adding some sweet pepper and courgette/zucchini.

pasta

Okra with Tomato and Cabbage with Carrot

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I made okra with tomato and cabbage with carrot which I served with methi (fenugreek leaf) roti.

indian

Chickpea Black Fungus Patties

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patty

These are simple patties which hold their shape acceptably when made small enough. I served it with kale and potatoes mashed together with a little salt (stamppot).

Origin

I had no particular dish in mind when I made this.

Ingredients

  • oil to fry
  • 1 clove garlic
  • 1/2 teaspoon cumin seeds
  • 250 grams chickpeas, cooked and drained
  • 5 mu-err mushrooms, soaked and drained
  • salt to taste

Process

Chop the mu-err mushrooms into very fine pieces. Mince the garlic and add it to the mushrooms.

Heat a small amount of oil in a pan. Add the cumin seeds and let them sputter. Turn down the heat to medium and add the mushroom and garlic to the pan. Cook for 10 minutes, stirring frequently.

Completely mash the chickpeas and stir in the cooked mushroom-garlic mixture. Add salt to taste.

Form small patties and on medium until lightly browned on each side and warm in the middle.

Blueberry Rhubarb Crisp

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I used some early rhubarb and blueberries to make this crisp, which I topped with unsweetened Greek yoghurt.

rhubarb