Wednesday, November 09, 2011

± carrot and soya bean salad ±


It feels like there is a duel between the lemon zest and the chili here. Very special taste.


200g frozen soya beans

60ml olive oil, plus extra for drizzling
1 finely chopped onion

1 tsp cumin seeds

1 tsp dried coriander
1 tsp dried parsley

2 tbsp white wine vinegar

2 garlic cloves, peeled and crushed

½ tsp dried chili flakes

1 tsp salt

8 large carrots, peeled and cut into 1cm buttons
, or same amount shredded
1 tsp honey

Grated zest of 1 lemon

200g feta, broken into chunks
20g sesame seeds

Steam the carrots for 10-15 minutes and also steam the beans for 20-25 minutes, until they are cooked but still retain a bite.
Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the onion, garlic and the seeds.
Cook on medium heat, stirring often, until the onion is transparent and the seeds start to pop – about three minutes – then pour the honey and caramelize.
Remove from the heat and pour the mix over the beans, along with the vinegar, chili and salt.
Add the carrots to the bean bowl and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.
Then sprinkle over some sesame seeds and serve while still warm.
Also ideal to serve with quinoa.

Tuesday, November 01, 2011

Spellbound : Pumpkin, Spinach & Chickpea Casserole



200g chickpeas cooked or organic canned for lazy days
4 tablespoons olive oil
2 medium red onions, chopped
600 g pumpkin, chopped
1 garlic clove, crushed
a nice mix of paprika, black pepper, dried parsley, salt and turmeric
250ml vegetable stock
100 g baby spinach
50g grated cheddar cheese
50g grated Parmesan cheese
200g long grain rice
lemon wedges to serve

Preheat oven gas mark 5.
Heat oil in a large pot over medium-high heat. Add onion vegetable stock and pumpkin.
Cook, stirring, for 10minutes or until soft. Add the garlic, chickpeas and spice mix and cook for another 10 min then finally add the spinach and cook till it disappears. Remove from heat, add the cheddar cheese and stir well. At the same time cook the rice in a separate pot for as long as the package indicates.
Mix pumpkin and friends with the rice and place in a pyrex type roasting tray that has been coated with olive oil. Put grated Parmesan on top.
Place in oven. Roast for 30 minutes or so. Serve with lemon wedges.


This recipe was made while listening to :
Birthday Party - Release the Bats
The Shags - It's Halloween
The Cramps - Goo Goo Muck
Boris- Spoon
Charles Mingus - Pithecanthropus Erectus
Explosions In The Sky - Welcome, Ghosts
Gang Gang Dance - Nomad For Love (Cannibal)
Guards- Don't Wake The Dead
Male Bonding - Bones
Os Mutantes - Ave, Lucifer
Radio Birdman - Murder City Nights
Abe Vigoda - Dead City