mid-week pile-ups

to make up for my lack of wid-week recipes here's a couple of ideas:

 

veggie sandwich

 with ovenroasted vegetables (potatoes, carrots, beetroot, onion, garlic) that i reheated in a pan with a little oil. just befor serving add some frosen peas into the pan and toast two pieces of bread. mix feta-cheese whith sourcream to make a thick dressing, add a squirt of lemon juice. season whith blackpepper.

 

kindeybean-carrots

 boil wheatberry or bulgur/couscous according to the directions on the packet. peel a couple of carrots and slice into thin slices. slice a leek and a clove of galic. add oil into a pot, fry the leek and garlic til soft. add the carrot. if may feel wierd to fry carrot but this is similar to wook. stirr a few times then cover with a lid. still on a medium-high temperature. stirr now and then until the carrots have a good texture, add kidneybeans and heat them. serve with the wheat and perhaps some feta? or a drizzle of balsamicvinegar?

 

cauliflowersoup

peel four large potatoes and cut into cubes/slices. chop up some onion and a clove of garlic. fry the onions with some oil in a pot. when soft add the potatoes and aprox. 1-1,5 liter water. add 0.5 dl red lentils and one broth-cube. season with chilipowder or garam masala or currypowder. boil until the potatoes are almost done. add some frozen cauliflower and some kidneybeans. serve.

lentilsoup

that's right. another soup recipe. this time with lentils, which i love. unfortunatly there will be no pictures (i know you love my pics, taken in poor lighting and with a not so fancy camera (a lumix dcm-fx35 in case you were wondering, lc's got a canon 400D i think..) anyway, the thing with lentilsoup is that it is practically impossible to make it look...well...yummy. it either looks like babyfood or simply ucky. but i promise it's really nice and spicy, and it has a lovely red colour that just didn't translate into my pictures.. so. this weeks midweek recipe:

spicy lentil soup 

(serves two large portions or three small)
4 small potatoes
1 large beetroot
1 large carrot
3/4 -1 dl red lentils
aprox. 1 liter of water
1 stock cube
1 glove of garlic

dice the potatoes and beetroot, put that and the lentils into the boiling water, add the stock cube and press the garlic into the soup. let it simmer until done. i usually do the seasoning when it's almost finished that way i can controll the amount of salt, also how the flavours of the veggies has turned out. this soup i seasoned with a mix of spices: currypowder, cinnamon and cummin, chili (it says tandoori masala on the jar but i find the chili to be predominate ;). all spices are ground, and just add to taste. experiment! i chopped up the carrot into slices and added just before serving to give the soup some texture, you could off course add them earlier. serve. if wanted, add some youghurt or creme fraiche.

team edward. scissorhands.

so i'd never thought i'd say this, but i've made an obcene soup. pretty undexpected.

 
had a friend over for lunch and i was going to make borscht  (tough without a recipe, so don't kill me for not making a proper borsjtj. could have called it beetroot soup but where's the fun in that?) but although it turned out very nice i couldn't get over the feeling this soup gave me.. it was rude?!


so why obcene? well. the color. bright red that mostly resembles blood. if i were to throw a halloweenparty i'd serve this as a starter. though i'd probably exclude the garlic. any non sparkling vampire whould love this soup (sans garlic as said) i can't really explain. but yeah, the f* you of soup somehow.


now to begin with, i burnt the unions. so back to the choppingboard. then we had some wine and everything went smoothly from there. (don't worry, it was after twelve, and i needed wine for the soup) so it really is a no noncense dish, though keep an eye on the unions...this made a big batch, so i had it for lunch a day later with some fresh out of the oven home baked baguette. which was really nice.

 the recipe.
(i made this as a midweek dinner so measurments are approximated)
beetroots about 7 small (this made quite a large batch so might want to add/subtract depending)
celeriac about 6*6*4 cm (6 long, 6 wide, 4 deep)
2 average sized potatoes
one small (half of a larger one) onion
5cm leek (white part)
3 cloves of garlic (my friend has a cold)
splash of wine


chop up the onion, leek and garlic, and pan fry on medium heat. (whatch so it don't burn) when it's softened add the wine. remove the pot from the stove and add the vegetables, peeled and cut into slices, pour on water, barely covering the veggies. put it to boil and let simmer. now depending on size and ehm. freshness? of the beetroot, boilingtime ranges from 30 to 60 min. (i also added i think 2 bouillion cube (stock cube for all you non americans :)


but season to taste, i used a fairly slage splash of wine, since i wanted that aciddity, but balsamic vinegar or lemonjuice whould also have sufficed. when the beetroots are ready, use a blender to mix it togeather. if needed add more water. serve with sourcream or creme fraiche, and some nice bread. (vodka on the side is optional, but might improve the taste)

so i just have to explain. i'm not going to make any grand cakes or macaroons or anything to difficult in the future, see this is my stove.

jupp. plus i haven't learnt it yet with the temperatures and such so everything i make is an adventure. but hey. at least i can get some exitement for free.