Girl's Gone Child: Eat Well: Kohlrabi!
Absolutely incredibly delicious!
4 kohlrabi, peeled, sliced ¼ inch thick and cut in half
2-3 T olive oil
2 cloves garlic
salt and pepper
grated parmesan cheese
Preheat oven to 220C.
Peel and slice kohlrabi into 1 - 0.5 cm slices.
(Cut kohlrabi in half, if kohlrabies are big, cut in quarters).
Mince garlic. Toss kohlrabi, garlic, and oil in a bowl with salt and pepper.
Spread in a single layer on a baking sheet.
Roast for 15-20 minutes, stirring occasionally, until evenly browned.
Sprinkle with parmesan cheese and return to oven to brown for about 5 minutes.
Serve immediately.
More:
- Cream of Kohlrabi Soup
- Kohlrabi Gratin | JR Organics CSA - Serving San Diego County
Read the book and then get cooking. Food. Recipe.
Saturday, 23 July 2016
Monday, 18 July 2016
Blueberry and rhubarb jam by Gloria Nicol.
Growing and making jam with blueberries | Life and style | The Guardian
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean.
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean.
She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.
- laundry etc:
- rhubarb-blueberry-lime-jam
- laundry etc:
- rhubarb-blueberry-lime-jam
Sunday, 17 July 2016
Blueberry and ricotta pancake.
Blueberry and ricotta hot cakes - Telegraph
A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.
A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.
Saturday, 16 July 2016
What to Do When You Add Too Much Spice.
What to Do When You Add Too Much Spice | Serious Eats
It happens to the best of us. You get a little too excited about adding cayenne powder to your chili to bump up the heat and uh oh—you've gone too far. What was supposed to be a simple kick of zest has now turned into too much of a mouth-burning fire. The entire dish doesn't need to be bound for the trash.
Here are a few ways to remedy the situation.
Depending on what the dish is, use other ingredients to tone down the heat.
If it's a soup, add more broth or stock.
Stir in more rice into a stir-fry or canned tomatoes/ beans into a chili.
Dairy combats heat in your mouth, so also turn to it when trying to bring down the spice of a dish.
Whether it's milk, sour cream, or yogurt, incorporate as much of it as you can until the spice has calmed down.
Some people swear nut butters are able to cut through the excess heat of a dish.
If it's appropriate for the dish, try stirring in a couple tablespoons of peanut butter, almond butter, tahini, etc.
Acid can cut through the heat.
Use vinegars, lemon juice, lime juice—whatever you can find that is acidic and won't tamper with the other flavors of the entrée.
A spoonful of sugar can also go a long way in neutralizing the spice.
Proceed with caution, so you don't end up with a massively sweet product.
Sugar may be used best in combination with acid.
- 12 Effective Ways to Make Spicy Sauce and Food Less Spicy or Hot
It happens to the best of us. You get a little too excited about adding cayenne powder to your chili to bump up the heat and uh oh—you've gone too far. What was supposed to be a simple kick of zest has now turned into too much of a mouth-burning fire. The entire dish doesn't need to be bound for the trash.
Here are a few ways to remedy the situation.
Depending on what the dish is, use other ingredients to tone down the heat.
If it's a soup, add more broth or stock.
Stir in more rice into a stir-fry or canned tomatoes/ beans into a chili.
Dairy combats heat in your mouth, so also turn to it when trying to bring down the spice of a dish.
Whether it's milk, sour cream, or yogurt, incorporate as much of it as you can until the spice has calmed down.
Some people swear nut butters are able to cut through the excess heat of a dish.
If it's appropriate for the dish, try stirring in a couple tablespoons of peanut butter, almond butter, tahini, etc.
Acid can cut through the heat.
Use vinegars, lemon juice, lime juice—whatever you can find that is acidic and won't tamper with the other flavors of the entrée.
A spoonful of sugar can also go a long way in neutralizing the spice.
Proceed with caution, so you don't end up with a massively sweet product.
Sugar may be used best in combination with acid.
- 12 Effective Ways to Make Spicy Sauce and Food Less Spicy or Hot
Friday, 15 July 2016
Monday, 11 July 2016
Korean Spicy Chicken.
Korean Spicy Chicken Recipe | Kitchenbowl
Serves 4
2 Pounds Boneless chicken thighs
1 White onion
2 Tablespoons Garlic, minced
1 Teaspoon Ginger, minced
¼ Cup Gochugang
2 Tablespoons c
2 Tablespoons Sesame seed oil
2 Tablespoons Brown sugar
1 Tablespoon Rice wine vinegar
1 Tablespoon Soy sauce
Step 1 Halve and slice the onion and mince the garlic and ginger.
Step 2 Cut the chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
Step 3 Combine the chicken, garlic, ginger, gochugaru, gochugang, sesame seed oil, vinegar, brown sugar and soy sauce together.
Step 4 Mix in the sliced onion, then marinate for at least 2 hours, up to overnight.
Step 5 Heat your skillet to medium-high heat and cook 5-8 minutes each side. Don't move around the chicken too much in order to get some charring.
Step 6 Serve hot with rice and kimchi.
- What Is Gochujang?
Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any kind of spice-level indicator.
Gochujang: The Spicy Miso of Korean Cooking — Ingredient Intelligence | The Kitchn
- What Is Gochujang?a coarsely ground red pepper with a texture between flakes and powder.
From the Spice Cupboard: Gochugaru | The Kitchn
Serves 4
2 Pounds Boneless chicken thighs
1 White onion
2 Tablespoons Garlic, minced
1 Teaspoon Ginger, minced
¼ Cup Gochugang
2 Tablespoons c
2 Tablespoons Sesame seed oil
2 Tablespoons Brown sugar
1 Tablespoon Rice wine vinegar
1 Tablespoon Soy sauce
Step 1 Halve and slice the onion and mince the garlic and ginger.
Step 2 Cut the chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
Step 3 Combine the chicken, garlic, ginger, gochugaru, gochugang, sesame seed oil, vinegar, brown sugar and soy sauce together.
Step 4 Mix in the sliced onion, then marinate for at least 2 hours, up to overnight.
Step 5 Heat your skillet to medium-high heat and cook 5-8 minutes each side. Don't move around the chicken too much in order to get some charring.
Step 6 Serve hot with rice and kimchi.
- What Is Gochujang?
Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any kind of spice-level indicator.
Gochujang: The Spicy Miso of Korean Cooking — Ingredient Intelligence | The Kitchn
- What Is Gochujang?a coarsely ground red pepper with a texture between flakes and powder.
From the Spice Cupboard: Gochugaru | The Kitchn
Sunday, 10 July 2016
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