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Make your own broth

17 December, 2014 — Leave a comment

Broth is a must have in my kitchen. I use it in almost everything I cook and by making it myself I know it contains all natural ingeredients.
Learn how to make your own and you`ll always have plenty on hand for your soups and sauces.
Store in fridge or freezer.

VEGETABLE BROTH

* 2 yellow onions, sliced
* 3 carrots, peeled and sliced
* 2 stalks celery, sliced
* 3 cloves garlic, halved
* 1 potato, cut into 1-inch chunks
* 3 bay leaves
* 2 teaspoons whole black peppercorns
* 4 sprigs parsley

Place all ingredients and 3.5 liter water in a large pot.
Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids.
Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days and freeze for 3 months.
Stir before using if broth separates.

CHICKEN BROTH

* 2 kg chicken carcasses, legs or wings chopped
* 1 garlic, unpeeled and bashed
* 5 sticks celery, chopped
* 2 leeks, chopped
* 2 onions, chopped
* 2 carrots, chopped
* 3 bay leaves
* 2 sprigs of fresh rosemary
* 5 sprigs of fresh parsley
* 5 sprigs of fresh thyme
* 5 whole black peppercorns
* 6 litres cold water

Place the chicken, vegetables, herbs and peppercorns in a deep pan. Pour over the water and bring to a boil.
Skim and then bring it down to a simmer.
Let it simmer for abbout 3 hours. Skim when necessary.
Now pass the broth through a fine sieve and let it cool down.
When cooled off the broth should look clear and amber in colour.
Place in smaller containers or plastic bags to freeze.
It will keep in the freezer for 3 months and in the fridge for 4 days.

FISH STOCK

* 2 pounds meaty halibut, cod, or sea bass bones
* 1 large onion, thinly sliced
* 1 large leek, white and pale-green parts only, thinly sliced
* 1 bay leaf
* 1 sprig flat-leaf parsley
* 1 sprig thyme
* 3 whole peppercorns
* Water

Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water.
Bring almost to a boil over high heat (do not let it come to a boil).
Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface.
Simmer for 20–30 minutes. If you cook it or let it simmer for longer than 30 minutes it might go bitter.
Strain stock through a fine sieve.
Stock tastes best when freshly made.
In an airtight container the stock will keep for two months in the freezer.

Image source: olgasflavourfactory

In RECIPES

Thank you to Living in Luzern for this feature.
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Posted on 14 December, 2014 In RECIPES

Swiss Chard Pie

10 November, 2014 — Leave a comment

I love this seasons vegetables and fruits: apples, blackberries, broccoli, cauliflower, pumpkin, parsnip and of course swiss chard.

Chard comes in various colors and is considered to be one of the most healthful vegetables available.

Usually I do a swiss chard gratin with potatoes and lot`s of cheese – great stuff.
But this evening I went with what I had and that turned into a swiss chard pie on whole wheat dough. Lovely and a bit leaner.

Tip: Migros has a good ready made whole wheat dough.

This serves about 4.

WHAT YOU NEED

* 1 ready made whole wheat dough
* 4 stalks of Swiss chard
* 1 onion
* 1 clove of garlic
* Olive oil
* Lemon juice, freshly pressed from 1 small lemon
* 3 eggs
* 200ml cream
* 100ml vegetable broth, make it a little strong tasting
* Maldon salt, or other flaky salt
* Black Pepper

WHAT YOU DO

Prepare a baking pan with the rolled out dough.
Set the oven on 180 C convection.

Chop the onion and garlic finely and place in a heated sauté pan with a sprinkle of olive oil. Let the onions get transparent while stirring but not burnt.

Fill the bottom of the pan with one cup of water.

Cut and throw away the brown ends of the Swiss chard. Then start slicing the white part of the chard into thin-ish strips and add to the sauté pan. When you come to the green, leafy part of the chard, I find it easiest to roll the leaf and then cut it. Add it all to the pan and let it get soft. Make sure there is enough fluid in the pan to keep the chard from burning. If needed add more water. Usually this is not necessary because the chard itself contains so much water.
Let it simmer for about five to ten minutes.

Remove the pan from the heat.

Slice the lemon into two halves and press out the juice. Pour the juice over the chard and mix it all well.

In a small bowl crack the eggs and add the cream and vegetable broth. Whisk it all well.

Little by little pour in the egg mix to the pan all the while stirring.

Mix everything in the pan well together.

Season with salt and pepper according to your liking.

Now you add the filling to the baking pan with the dough.
Fold the dough inwards keeping the filling from spilling out.
And because it looks nice when ready baked.

Place in preheated oven for about 30 minutes.

Serve with a green salat and mustard dressing.

Enjoy!

In RECIPES eggs, pie, swiss chard

Quick Trout Curry

11 October, 2014 — 2 Comments

It was me, myself and I at lunch the other day and I wanted fish but craved curry, so in a fast and hungry manner I made this dish.
I think it`s a winner – how about you?

This recipe serves 1.

WHAT YOU NEED

* 150g trout, cut into smaller pieces
* 1/5 a leek, sliced in strips
* 1 handfull kale, sliced in strips
* 1 handfull fennel, cut in smaller pieces
* 1 garlic, minzed
* Juice from 1 lime
* 1 can of coconut milk
* 1 topped tsp vegetable stock powder
* 1 small piece of ginger, grated
* Maldon salt
* Chili flakes
* 1 tsp Anapurna Curry

WHAT YOU DO

Start with sliced leek, minded garlic, cut fennel and kale with a dash of oil in a hot pan.
Let it get tender.

Mix in the stock powder and grated ginger and then add the lemon juice.

Let the vegetables soak up the fluid before adding the coconut milk.

Add two pinches of, my favorite, Maldon salt and a pinch of chili flakes.

When you`re happy with the taste of your sauce (if it`s too sour for your taste just add a little sugar), add the pieces of fish and let it simmer of the heat for about five minutes.

Sprinkle a bit of fennel herbs over the fish and serve with basmati rice.

Enjoy!

In FISH, PASTA & RICE, RECIPES anapurna, coconut, curry, fish, ginger, lime

Red Risotto with Ceps

11 October, 2014 — Leave a comment

White wine risotto is a recurring dish at our house. We all have our favorite variation. My husband likes it with all kinds of mushrooms, my kids like it with asparages and my favorite is with lemon zest.

Changing up a risotto is not difficult and can rarely go wrong.
This recipe is with red wine which most of all changes the look of the dish while the taste stays the same.

Think about plating when you decide upon going red or white. Serving red meat with redish risotto might not give the kontrast and “look” you`re after.

I served this dish by it self.

This recipe serves 4 persons.

WHAT YOU NEED

* 600 ml vegetable stock
* 500 ml red wine (a Merlot is a good choice)
* 300 g risotto rice (arborio, carnaroli, vialone nano etc.)
* 1 tbsp butter
* 2-3 tbsp oliveoil
* 1 red onion, chopped
* 1 clove garlic, minzed
* 50 g dried ceps (porcini)
* Parmesan, grated
* Fresh parsely or other green herbs of choice.

WHAT YOU DO

Bring the vegetable stock to a simmer and keep it hot.

Soak the dried mushrooms for about 15 minutes in lukewarm water.

On a little above middle temperature and in a large deep-sided frying pan, have the chopped onion, garlic, rice and oliveoil.
While stirring, let the onions and rice get transparent (but not burnt). Add half of the wine and let the rice soak it up before adding the second half.

All the while stirring, add the stock ladle by ladle. Let the rice soak up the fluid before adding more.

Cut the ceps into smaller pieces and add to the rice.
The rice is ready when it´s soft but still has a little bite to it.

NB: if you find the risotto to thick in consistency just add more water or wine. Risotto should not be dry.

When you find the rice soft enough, remove the pan from the heat and add a tablespoon of butter. Stir again letting the butter melt over the rice.

Now you add the grated parmesan (as much as you like) and mix well with the rice.

Sprinkle with chopped green herbs and serve steaming hot.

ENJOY!

In PASTA & RICE, RECIPES ceps, risotto