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Tag Archives: celery

Tahini Soup

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This is a fresh soup for spring.

Intruglia

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I used this recipe for this thick soup.

soup

Orzo with Vegetables

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I started with this recipe but made a few changes. I added mushrooms with the courgette/zucchini, left off the cheese to make it vegan, left out the wine, used lemon juice instead of limes, left out the sieved tomatoes, and left out the olives.

dish

Vegetable Beer Stew

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stew

Beer gives a rich flavour to this vegetable stew. I have listed the vegetables I used, but of course you can use any vegetables you like, so long as they all hold their shape. I just used the vegetables I had on hand. I used a German ‘landbier’. The colour of the stew comes from the beet; avoid this vegetable if you’d like a more traditional colour.

Origin

I had half a bottle of beer left from making pizza crust, so I decided to use it in a stew.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, roughly chopped
  • 70 grams tomato paste
  • 250 ml beer
  • 2 carrots
  • 3 stalks celery
  • 2 potatoes
  • 1 purple yam
  • 1 beet
  • 6 mu-err mushrooms
  • 1 teaspoon vegetarian Worchestershire sauce
  • salt to taste
  • 1 teaspoon thyme
  • 2 tablespoons flour

Process

Set the mushrooms to soak in water for at least a half hour. Rinse them well and set aside.

Cook the onion in the oil in a medium pot over medium-low heat until soft, about 10 minutes. While the onion is cooking, peel the root vegetables and chop them into bite-sized pieces. Tear the mushroom into pieces. Chop the celery into pieces.

Add the tomato paste to the onions and continue to cook for another 5 minutes.

Pour the beer over the tomato paste and stir well. Add all the vegetables and enough water to barely cover them. Bring to a simmer. Keep the heat low and simmer for an hour, until all the vegetables are cooked.

Remove the lid. Add the salt, thyme and Worchester sauce. Mix the flour with a little water and add the paste to the stew. Turn up the heat and cook on medium for about 10 minutes or until thickened.

Serves 4.

Squash Blossom Pasta

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I started with this recipe and added some chopped chard leaves.

pasta

 

Aubergine/Eggplant Jambalaya

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I used this recipe but added a fresh chili pepper and gumbo file.

rice

Gratin au Pistou

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food