Etikett: Vegetariskt

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Emergency Kimchi Yangbaechu-kimchi

Ingredients

Cabbage
salt
hot pepper flakes
fish sauce
sugar
garlic
green onions
carrot

Directions

Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing these ingredients in a bowl: 1/3 cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of chopped green onion 1/3 cup worth, ¼ cup’s worth of julienned carrot.

Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.

Mix the kimchi paste into the cabbage thoroughly.Put the kimchi into a container, jar, or plastic bag. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.

You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

via Emergency Kimchi Yangbaechu-kimchi recipe – Maangchi.com.

Kategorier
Recept

Pumpkin soup with Parmesan

Pumpkin soup with Parmesan recipe

By Angela Hartnett

Serving instructions

1. Serves 6 |

2. Ready in 40 minutes |

A restaurant-standard soup that brilliantly blends Parmesan and pumpkin.

Ingredients

1. 50g butter

2. 1 onion, chopped

3. About 1kg pumpkin or butternut squash, deseeded and cubed

4. 2 garlic cloves, crushed

5. 2 bay leaves

6. 75ml white wine

7. 900ml fresh stock, hot

8. 15g Parmesan rind, plus thin slivers of Parmesan to garnish

9. 2 tbsp double cream (optional)

10. Truffle oil, to serve

Method

1. 1. Melt the butter in a large saucepan over a medium-low heat. Add the onion and pumpkin and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook, stirring, for a further 5 minutes.

2. 2. Add the wine, bubble for a few minutes, then add the stock and Parmesan rind. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft. Set aside to cool slightly, then remove and discard the bay leaves and rind.

3. 3. Purée the soup using a stick blender, or in batches in a blender, until really smooth. Return the pan to a medium-low heat (or transfer to a clean pan), and loosen the soup with a little water if it’s a little thick. Stir in the cream, if using, and season. Gently reheat until hot.

4. 4. Ladle the soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of Parmesan and drizzle with truffle oil, to serve.

Nutritional info

Per serving: 205kcals, 16g fat (7.8g saturated), 9g protein, 6.6g carbs, 4.3g sugar, 1g salt

Chef’s tip

Next time you finish a block of Parmesan, don’t throw away the rind as it adds great flavour to soups and stews.

viaPumpkin soup with Parmesan Recipe | delicious. Magazine free recipes.

Kategorier
Recept

Vegetarisk lasagne med linsröra

Ve­ge­ta­risk la­sag­ne med lins­rö­ra

 4 portioner

Ingredienser

färska lasagneplattor, för fyra portioner

250 g keso, grillad paparika eller naturell

Linssalsa:

2 dl röda linser

4 st schalottenlökar, hackade

1,5 st torkad piripiri

1 tsk socker

4 dl passerade tomater

Grönsakssalsa:

2 dl fint tärnade grönsaker, paprika, tomat, rödlök, gurka

2 msk äppelcidervinäger

8,67 msk olivolja

salt och svartpeppar

Tillagning

LINSSALSA:

1 Skölj linserna i kallt vatten.

2 Fräs linserna i oljan med hackad lök och vitlök tills löken är genomskinlig.

Smula över piri-piri och strö över socker. Häll i tomaterna och låt puttra tills linserna är mjuka, cirka 20 minuter.

GRÖNS

viaVegetarisk lasagne med linsröra – Recept – Huvudrätter Gratänger | Allt om Mat.