Beiträge von Mareike Brühl
Blumenkohl Biryani mit Karotten
Biryani is the most ordered take-away dish in India. The flavourful rice is a wonderful combination with some fresh yoghurt and lime. In our simplified version we use cauliflower, which soaks up all the spices. It’s important to use a pan with a lid so the cauliflower is steamed. This recipe is great for using the healthier brown rice.
WeiterlesenPilzpasta mit Aubergine
This rich and savoury pasta sauce gets better with some extra time. So if you’re not in a hurry, first finish the sauce and let it simmer, and then make the pasta. You could also save time by using two frying pans to sauté the aubergines and mushrooms separately.
WeiterlesenFajitas mit schwarzen Bohnen
This classic tex-mex recipe is inspired by ‘refried black beans’, a traditional staple of the Mexican kitchen. Yes, it seems like a lot of beans but it forms into a paste and is just right for 8 big wraps. Two more tips: don’t be afraid to use lots of coriander in the Guacamole and when in doubt, add more lime juice!
WeiterlesenFenchel-Orangen Couscous
In the oven, the fennel caramelises into delicious soft strips with only a hint of its liquorice flavour. The hazelnuts become extra crunchy and together with the fresh oranges it’s a light and satisfying mix of flavours. This simple recipe could also be served as a salad.
WeiterlesenTagliatelle mit Pesto Rosso
This creamy pasta recipe uses ‘pesto rosso’, made from sun-dried tomatoes instead of basil. The almonds give a nice crunch and the rocket adds a bit of spiciness. You can play around with the amount of cream; if you want a lot of sauce you can add a bit more.
WeiterlesenGemüse Jambalaya
A light and flavourful vegetable version of a classic Creole dish that has its roots in the colonial mix of European, African and indigenous American traditions. The ‘holy trinity’ of Creole cuisine is celery, peppers, and onions. In this version it’s really important to use smoked paprika powder and use plenty of it.
WeiterlesenSüßkartoffelcurry mit Linsen
This one-pot curry is inspired by one of BBC Good Food’s most popular recipes. By cooking the red lentils (don’t use canned lentils) in the sauce it becomes a savoury stew with plenty of protein and fibre. You could also replace the spices with a Thai red curry paste.
WeiterlesenCremiges Spitzkohl-Kartoffel-Püree
The cabbage adds lots of vegetable and some nice crunch, while the brie gives it a rich, creamy texture. With the walnuts and sun-dried tomatoes it has some extra protein and bite. You can make the potato mash the conventional way with some butter and milk but we’re using soy cream.
WeiterlesenThai-Erdnuss-Curry
A rich and creamy curry inspired by the Thai ‘Panang’ curry. The soy sauce, peanut butter and coconut milk together with the spices give a great flavour to which you can add many different veggies. You could replace the spices with a Thai curry paste for convenience.
WeiterlesenIndonesischer Spitzkohl
Inspired by the Indonesian Sajoer Bean dish, this recipe puts the not-so-common laos taste at the center of the dish. Overwhelmed by all the spices? Try looking for Sajoer Bean mix in the supermarket. It’s also nice with tofu if you want to get a protein boost.
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