Tag Archives: shallot

Pink delight: Delicously creamy beet root risotto

Beet root risotto

Beet roots have a tendency to polarize – I am pretty sure I know as many people that absolutely loath them as ones who simply love their earthy, slightly sweet flavour. I am definitely a member of the second category – especially in the winter season, I eat beet root at least once a week. They are a perfect ingredient for soups, salads, or other hearty dishes, and you can even use beet root puree to add some (natural) colour to cakes and desserts!

The only downside of beet root is the vibrant, pink colour it leaves just everywhere – on your fingers, chopping boards and – with bad luck – on your clothes. To reduce the pink mess, I usually buy precooked and already peeled beet roots, even though I mostly prefer to use fresh veggies as much as possible.

On the upside, you get brightly coloured dishes in the end, that will look just amazing on your dinner table – perfect if you want to impress someone or simply want to treat yourself! The vibrant red-pink of this risotto will pop even more if you use white plates or pair it with something in a complementary colour, which is why I served lamb lettuce with a light soy yoghurt dressing along with it. Just remember, you eat with all senses – even with your eyes. Continue reading

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Hearty tomato soup with aubergines and green olives

Tomato aubergine soup with olives

Tomato soup is something that I almost exclusively eat during the summer – best made from fresh tomatoes of course. I made this one countless times last year, but just realized that I never posted the recipe! So here it is, late, late, but still. I really love the blend of the aubergine flavour with the rich flavours of ripe tomatoes in this soup, and the green olives just add the perfect spice to it. You can use fresh tomatoes – though that might be a little early in the year still – or you can just use canned ones. If using fresh ones, you can peel them if you want to, though admittedly I never do that. Once, because I am lazy, and second because I think the peel actually tastes really good. And this soup is meant to be “chunky” anyway, so some bits of tomato peel won’t be this noticeable. Concerning the seasoning, you can basically throw in any herbs that are growing in your garden – I recently went for rosemary and sage for example, but you can also just stick to the more ‘classic’ Italian flavours like basil and oregano. Just try what works best for you! Continue reading

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Carrot-potato-shallot lasagna

carrot-potato-shallot lasagna

Recently I had a nice conversation in the Best student recipes! Facebook group with Markus Andri Gordon Wilde about one of his dishes: Potato pseudo-lasagne. Since I had some carrots left in my fridge I decided to create my own ‘pseudo-lasagna’ and took Markus’s dish as a starting point. This is what came out: Continue reading

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Couscous-salad with roasted vegetables

Couscous Salad with roasted vegetables and pitta bread

You need:

  • 80g couscous
  • 50g Feta
  • 100ml water
  • 1 small courgette
  • 2 baby aubergines
  • 1 shallot
  • 1 tomato
  • 2 tablespoons of lemon juice
  • 2 tablespoons of balsamic vinegar
  • some olives
  • olive oil
  • rosemary
  • thyme
  • salt
  • pepper

Mix the couscous in a bowl with some salt and herbs, then add the water and let the couscous soak. Add a little more water if needed. In the meantime, cut the courgette and the aubergines in slices and the shallot it cubes. Heat some olive oil in a pan, and roast the courgette with some salt and herbs for a few minutes before adding the aubergines and the shallot. Stir the vegetables well, and fry them until they get a little brown. Now chop the Feta and tomato in cubes and cut big olives in half. Deglaze the roasted vegetables with the lemon juice and the balsamic vinegar and take the pan from the hot plate. Let it cool down for a few minutes, then mix the vegetables little by little with the couscous. Finally add the Feta, tomato and olives. Season to taste with sat and pepper.If the salad is to “dry”, add a little more olive oil. Serve with fresh bread.

Note: This recipe serves two persons, but you can also keep it in the fridge over night and enjoy the rest for lunch at uni!

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Pan-fried mediterranean vegetables with potatoes

pan-fried vegetables with potatoes

You need:

  • 1 big potatoe
  • 1 small courgette
  • 1 red pepper
  • 1 shallot
  • some green olives
  • olive oil
  • thyme
  • rosemary
  • garlic
  • salt
  • pepper
  • fresh basil

Chop the shallot and the potatoe in cubes, the courgette in slices and the pepper in bite-sized pieces. Heat the olive oil in a pan and roast the potatoe-cubes with some salt and pepper for about 10-15 minutes. Then add the chopped shallot and the courgette and fry it for another 5 minutes before adding the red pepper. Season to taste with rosemary, thyme, salt and pepper. Finally add some green olives and fresh basil. Serve with a splash of cottage cheese or some fresh bread. Bon Appétit!

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