30 November, 2010

Chicken Soup with Custard Royale

Winter time is cold season, even here in Dubai where winter temperatures do not go below 20C/70F during the day. Husband has been sniffing and coughing for more than a week. My son has had days with fever or without voice and horrible coughing attacks for about a week. And since this morning I can feel it coming too. I don't know yet where it's gonna go, but it feels chesty rather than nosy so far. Last man standing is my 2-year old daughter. I hope she's not gonna get sick. Sick 2-year-olds are hard work......

I think I am very lucky since I am hardly ever ill. My annual consumption of headache tablets probably doesn't exceed 5 tablets. But when I get a cold or just have the slightest fever, I feel like I am almost dying. In other words: I am suffering terribly and I am feeling awfully sorry for myself right now, although the cold is not even fully there yet.

So what is there to do to prevent the full blast or to make me feel at least a little better? CHICKEN SOUP!! It's the one and only thing. It goes down even when you don't feel like eating. It feels like it gives you back some strength. And even when you are not sick, I simply love this soup in winter: hearty, warming, lots of ingredients in just one bowl.

This  is and old traditional recipe from the region in Germany where I come from. It's actually called wedding soup, as the chicken broth with just some veggies and the custard royale was served as a starter at wedding parties. The actual chicken meat would be used for chicken fricassee as the main course. There is variations of this soup from family to family in the region. Now here is our version (as cooked by my parents who learned it from their parents):

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CHICKEN SOUP WITH CUSTARD ROYALE

Soup
1 whole small chicken (about 800g)
1 carrot, halved lengthwise and sliced
1 small leek, halved lengthwise and sliced
1/2 cup celeriac, peeled and cut into small cubes
1 handful of parsley, chopped
3 litres water
salt to taste

1 cup asparagus (white or green), cut into 1 inch pieces, cooked

Meatballs (optional)
300g (10oz) pork or beef mince
1 egg
1/4 cup breadcrumbs
salt and pepper to taste

Custard Royale
2 eggs
4 tablespoons milk
pinch of freshly grated nutmeg
salt and pepper to taste

Serves 4
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In a large pot, place chicken, carrot, leek, celeriac and parsley and pour over 3 litres of water. Season well with salt. Bring to boil, then simmer for about 1 hour. Take out the chicken, and let cool until it can be handled. 

In the meantime, combine all ingredients for the meatballs. Form balls of the size of a cherry or walnut. Put meatballs into the chicken broth and cook until done, about 10-15 minutes.

For the custard royale, whisk eggs and milk together until well combined. Season with salt, pepper and nutmeg. Place mixture into a small lightly, greased bowl. Cover the bowl and place it into a pot of slightly simmering water. Cook for about 30 minutes or until egg mixture has set.
Take the sold egg mixture out of the bowl, cut into cubes. Set aside.

Pull the meat off the chicken and into small pieces. Put it back into the soup. Add the asparagus. Heat the soup and add the eggs cubes at the end, heat for another 2 minutes. Transfer to serving bowl and garnish with chopped parsley.
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27 November, 2010

Cinnamon Almond Butter Truffles

Hello Ladies and Gentlemen, I have an announcement to make: I finally registered for the Dubai marathon!! I mentioned in many recent posts that I was training for it, but never told you that I wasn't actually registered. The simple reason for that was that I wasn't sure if I could get myself to run it.
Two days ago I did a 29k/18miles run in which I had to run progressively faster towards the end, for about the last 40 minutes. I was on the road for three hours. After that run I decided that I can do a marathon, with just a little more training.
My thighs are still a little tight and sore, but hey, 29k/18 miles are not exactly a walk in the park, right? So now I am registered, and I am very much looking forward to it. All doubts are swept away and I will run this marathon.
Tonight I am gonna meet my running group. Runners can do either 2 or 4 miles. The run has race character, although it's a fun thing. I am gonna do my 4 miles and see if I can improve my time from last week, although I can still feel the 3-hour run in my legs.
I must say I have been watching my nutrition very carefully since I started the marathon training. I like to believe that it contributed positively to my performance, will power, and recovery after the runs.
No refined sugars or flours or processed foods. Lots of raw foods and fresh ingredients.
Now here is my latest creation: after making my almond butter granola bars I was intrigued to make almond butter myself. I found out, nothing is easier than that. Perhaps the rest of the world knows that. It never occurred to me that this was something you make yourself at home: Put the raw almonds in the food processor and process for some 25 minutes, and there you go. I was watching my food processor doing my almond butter like kids would watch elephants in the zoo: with absolute amazement and joy.
Once the butter has the desired creamy consistency, just throw in some sweetener, spices or flavors. I went for cinnamon, figs, coconut and honey. Ready is your raw and guilt-free dessert.
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CINNAMON ALMOND BUTTER TRUFFLES

1 cup whole raw almonds (or 1/2 cup almond butter)
1/4 cup dried figs, chopped
1/4 cup dried coconut flakes + more for coating
4 tablespoons honey or agave syrup
1/2 teaspoon cinnamon
1 teaspoon water (optional)

Yields 15-20
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In a food processor, combine almond butter*, figs, 1/4 cup dried coconut flakes, cinnamon and agave/honey. Blend until well combined. If the batter seems to dry to form balls, add a teaspoon of water and blend again in the food processor.
Form balls of the size of a cherry, then roll in dried coconut flakes to coat. Place in mini muffin liners. Keep in airtight container at room temperature or in the fridge.

* How to make almond butter:
Place 1 cup of almonds into the food processor. Blend for about 25 minutes (yes, 25!!!), until texture becomes creamy. It is important to regularly wipe the sides of the food processor. Process, wipe sides, process, wipe sides. You'll get about 1/2 cup of almond butter out of a cup of whole almonds.
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24 November, 2010

Grilled Lentil Walnut Burgers

Confessions of a healthy food fanatic: I used to like burgers. The ones from well-known fast food chains. I used to crave them regularly, e.g once per month. Luckily, we moved to a spot that is far away from any take-away or home-delivery food place. So food would arrive only lukewarm or cold. That's fine with Indian food as you can heat it up again. Not so cool with burgers or pizza.
Perhaps it's just yet another detail that led me to eating healthier and preferring home-cooked dishes. Although I still like the burger idea in general.
I found this Lentil Walnut Burger recipe in my box of to-cook-dishes. It took some time to find out where I got it from: Martha Stewart. I actually only know her name. I sort of know that she is a big star in America and seems to be a next-door-neighbor kind of TV cook. I have never seen her on TV. When I grazed through the cookbook and lifestyle section in a big bookshop here in Dubai the other day, I found out that she also does books about housekeeping. I didn't page through them, not my kind of literature.....
However, this burger recipe is amazing. The combination of nuts and lentils as main ingredients make it a health bomb. I made a few minor changes to the ingredient list and grilled the burgers instead of frying them as my family is not used to fried foods and generally reacts with sore tummies.
It turned out really well. The burgers were just right with all these spices. I will definitely make these again, as they are being put together very quickly (as long as you have the lentils ready). Just one tip: eat them as soon as you make them. Leftovers tend to get a little on the dry side.
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GRILLED LENTIL WALNUT BURGERS

3/4 cup toasted walnuts
2 tablespoons dried whole wheat breadcrumbs OR whole wheat couscous
2 cloves garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon chili flakes
1/2 teaspoon salt

3/4 cup cooked brown lentils (1/3 cup uncooked lentils)
1 tablespoon olive oil
1/4 cup finely chopped onion
1 large egg

Tahini Sauce
2 tablespoons Tahini (sesame paste)
2 tablespoons yogurt
water
salt to taste

Serves 4
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In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, chili flakes, cumin, coriander, 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add cooked lentils, onion, and olive oil; pulse until coarsely chopped.

In a large bowl, whisk the egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Place patties on a slightly greased baking sheet and grill for 8 minutes. Turn over and grill for another 6-8 minutes. Serve immediately with Tahini sauce on burger buns or pita bread with a mixed salad.

Tahini Sauce
Mix the Tahini and the yogurt. Add water little by little until you get the right consistency, not too thick and not too runny. Add salt for seasoning.
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20 November, 2010

German Cheesecake

I have been living out of Germany for more than 7 years now. The longer I am away, the more often I crave typically German foods. There are German restaurants here in Dubai. A few weeks after we arrived, I stood in front of one and read their menu. Back then I decided I will never go to a Dubai restaurant to eat German food. I might do them wrong, but until today I have kept my word.
So home-cooking is the way out of the dilemma and the way into another dilemma: ingredients, or the lack of. For instance, certain meats prepared and cured in certain ways are simply not available. And there is not substitute for it. I got used to it.
However, other ingredients can be substituted. Like Quark cheese. It is a sort of fresh cheese, that is similar to yogurt or cottage or ricotta cheese in its taste and texture. It has got a low fat content, similar to yogurt. In Germany it is used a lot in baking. In fact, I have never eaten a cheesecake in Germany that was not made with Quark cheese. I love its lighter, fluffier texture, with just a little zing that comes from added lemon juice.
Now, one of my most frequent food craving is German cheesecake. Quark cheese is still not available in Dubai. But for a couple of  years, fromage blanc has been on the shelves which is a very good substitute. Please see my notes below how to substitute the Quark cheese or how to make it yourself.

PS: Don't be deceived by the rather healthy Quark cheese in this cake. The other ingredients make it a truly guilty dessert!
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GERMAN CHEESECAKE


Base
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup palm sugar
1 egg yolk
1/2 cup butter (100g), at room temperature

Filling
1/2 cup butter (100g), at room temperature
1/2 cup palm sugar
4 eggs
750g/26oz Quark fresh cheese*
1/2 lemon, juice of

* Alternatives to Quark fresh cheese:
- fromage blanc
- three parts ricotta cheese and one part sour cream
- equal parts of cottage cheese and yogurt 

*How to make Quark fresh cheese at home:
Combine one quart whole milk with 1/2 cup buttermilk in a clean container, cover, and let the mixture stand at room temperature for two days. Gently cook the mixture for about 30 minutes. It's done when the curd has thickened slightly and begun to separate from the whey. Let it cool and pour it into a colander lined with several folds of cheesecloth. Put the colander into a larger container, wrap with plastic, and let it drain overnight in the refrigerator until the quark is reduced to the consistency of yogurt. Makes about 1 cup.
Yields one 9 inch cake
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Preheat oven to 180C/350F. Line bottom of 9 inch spring form with parchment paper and grease the sides.

Combine flour, salt and baking powder. In another big bowl, beat together sugar and butter until creamy. Whisk in the egg yolk. Slowly add the flour mixture and beat until well incorporated. Roll out the dough. Make sure it is slightly bigger than the spring form. Press the dough into the bottom and sides of the spring form. The dough should be 3cm/2 inches up at the sides. Prick the dough with fork a few times. Bake for 10 minutes. Take out of the oven.

For the filling, whisk egg, sugar until creamy. Beat in the  butter until creamy.  Stir lemon juice into the Quark fresh cheese. Then add to the egg mixture. Blend until well combined. Pour the fresh cheese filling into the prebaked dough in the spring form. Bake at 180C/350F for 60 minutes.
If the top of the cake gets too dark cover with aluminum foil. Let cool in the form for 10-15 minutes before taking out.
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17 November, 2010

Roasted Butternut Squash with Goat Cheese

Do you have a favorite kitchen tool? A pot or pan, a certain wooden spoon that you ALWAYS use? Well, in the picture above you see my favorite baking tray. I bake, roast and toast everything on it. Non-removable marks of extensive usage are obvious to see. I have several other trays that look much better with less stains, but I prefer to use this one.

Anyway, this is a food blog. So let's talk about what's been cooking on my favorite baking tray: butternut squash. I cooked this roasted butternut squash about a year ago for the first time. Back then,  I couldn't get the pictures right. So I never got to post it. But it has always been on my mind. The butternut squash is brushed with garlic, chili flakes, thyme and olive oil and then roasted. To be honest, that alone would have got me to post the recipe as it is simply divine. Anything else is a bonus. And in fact, it does get even better. Roasted veggies, pine nuts and a mix of breadcrumbs, Parmesan and goat cheese make this a side dish that looks and tastes absolutely delicious.

I can imagine this as a perfect dish to cook when you entertain a crowd. I admit it's a little time-consuming to cook this, but as it will be the same time for two or ten squash halves, it will be worth even more when you have guests to feed. Pulling out a big baking tray with these flavorful vegetables will impress anyone, that's for sure.

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ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE
adapted from BBC Good Food

2 small butternut squash
2 garlic cloves, crushed
3 tablespoons olive oil, divided
a pinch dried chili flakes
1 teaspoon dried thyme

1/2 cup zucchini or courgette, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks
2 small red onions, cut into thin wedges

1/2 cup cherry tomatoes
2 tablespoons pine nuts
1/4 cup  crumbly goat cheese
1 tablespoon breadcrumbs
1 tablespoon parsley, chopped
1 tablespoon Parmesan cheese

Serves 4
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Preheat oven to 200C/400F.

Cut the squash in half lengthwise and scoop out the seeds.  Then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tablespoons olive oil, chili and thyme and brush this mixture over the flesh. Place on a baking tin and bake for about 30-40 minutes until the flesh is tender.

To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tablespoon olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.

Mix the breadcrumbs, parsley and Parmesan.
Spoon the roasted vegetables and goat cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling. Take out of the oven and serve immediately.
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13 November, 2010

Almond Butter Granola Bars

If you are not in the mood of hear me bleating about my marathon training, please skip to the next paragraph. It's fine, really!!! You are not missing much. I ran 24 km yesterday, or 15 miles. I was on the road for 2 1/2 hours. I just completed week 3 in my 12-week marathon training, and this was my weekly "long and slow run". This whole marathon training is taking its toll: it is very time-consuming as I run 5 times a week. Those runs which take up between 1 to 3 hours per training day, have to be chopped off somewhere else. I manage, but I can feel that a few hours in the day are missing. I get the obligatory things done, but forget about watching TV at night, emailing or phoning friends and family, surfing the Net as comprehensive as I used to. Thank God, I never really got into Facebook and Twitter, although I have accounts for both, it would have been my virtual death. I definitely need more sleep since I started training, up to 1 hour more per night. Reading a few pages in my book before switching off the light at night, has become a struggle. By the time I get ready for bed, I am already sleepwalking. With regards to the runs, the long runs are the toughest: both mentally and physically. I don't like to listen to music while running. Therefore, to keep me busy I constantly negotiate with myself whether to make this long run a shorter one, and do the long run on another day. I constantly calculate my speed and distance, as I only run with a regular stopwatch. Now the worst: one hour after the long run, I can't walk anymore. Last week, I couldn't get into my pajamas at night as I wasn't able to stand on one leg. This week it wasn't as bad, but I can still feel yesterday's long run in my legs, as it definitely affected my patience with the kids. Those poor little kids had to deal with quite a moody mama today. And that was only 24k/15miles, far away from the 42k/26miles that I want to run in January. Alright, enough moaning. Now a few good things.
At least, my marathon nutrition seems to be working well. I don't have any problems with what I eat before, during and after my runs: I eat 2 hours before a run. During the run I normally eat nothing. For the long runs I have raisins or dried dates in my pocket. They provide quick carbs and take any funny tastes out of your mouth. Straight after a long run (anything longer than 1 hour), I try and have small bowl of cornflakes and milk as soon as possible, to support a quick recovery of the muscles, followed by complex carbs/whole grains and veggies/fruit a little later. That's all there is to it.


PARAGRAPH 2: 
Because my energy consumption has increased since the start of my marathon training, I have been eyeing granola bar recipes as my hunger for snacks increased accordingly. I never used any nut butters in my granola bars before, but was up to trying this now.
Many of the nut butter granola bar recipes asked for lots of honey, syrup or other kind of concentrated sweeteners. I wanted to keep it as natural as possible and used mashed bananas instead. The dried fruits would hopefully provide enough sweetness, I thought to myself. Out I took the almond butter that had been sitting in my pantry for several months. It worked out beautifully. These bars are packed with goodness: almond butter, bananas, almonds, seeds, rolled oats and dried fruit. Tasty and filling. The perfect snack between meals to keep hunger at bay. Definitely a keeper. Next thing will be to make my own almond butter.
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ALMOND BUTTER GRANOLA BARS

1/2 cup almond butter
2 bananas, mashed

1/2 cup whole almonds
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup raisins

1/4 cup mixed seeds (eg. pumpkin, sunflower... whatever you have at hand)
1 cup rolled oats

Yields 12 bars
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Preheat oven to 160C/350F. Line wide loaf tin with parchment paper.

In a small pot heat almond butter and mashed bananas. Stir gently until well combined. Set aside.

In a food processor, coarse chop the almonds, apricots, raisins and cherries. Transfer to a bowl. Mix in seeds and oats. Fold in the almond butter mixture. Press the batter into prepared loaf tin. Bake for 20-25 minutes. Let cool before cutting into bars/squares.
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10 November, 2010

Dukkah Spiced Pumpkin Salad

Miracles happen, otherwise I have no explanation for this: How can it be that I only heard of Dukkah (an Egyptian spice mix) a few days back, when I have been living in the Middle East for more than 6 years?

Dukkah is a combination of spices and finely chopped nuts. Traditionally it is served as a dip for bread or vegetables with a little oil. There are many recipes of dukkah out there, including a wide variety of spices and nuts.

As days become cooler, I went for a hot spicy version, and used it to spice up a pumpkin salad. The combination is heavenly: sweet oven-roasted pumpkin and crunchy green beans tossed in a chili-hot dukkah spice mix and rounded up with some crumbly goat cheese. I am buying pumpkins and green beans by the kilo these days, as I can't get enough of this salad. Serve over some brown rice, couscous, or bulgur and you'll have a full meal.
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DUKKAH SPICED PUMPKIN SALAD


2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt

2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste

Dukkah
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons cinnamon
1/2 teaspoon ground chili powder
3 tablespoons chopped almonds
3 tablespoons chopped walnuts
3 tablespoons chopped hazelnuts

Serves 2 to 4
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Preheat oven to 200C(375F).
Place cubed pumpkin on a baking sheet. Drizzle with olive oil and season with salt. Toss the pumpkin so it is evenly coated and lay it out in one layer. Bake for 20 minutes or until cooked. Turn over half way through.

Meanwhile, prepare the Dukkah. Toast the chopped nuts in a dry pan over medium heat for about 3-5 minutes or until fragrant. Set aside. Now toast the coriander and cumin seeds in a dry pan for 3-5 minutes, or until brown and fragrant.
Blend the toasted seeds, cinnamon, chili, salt and pepper in a blender. In a small bowl, mix the ground ingredients with the toasted chopped nuts.

Steam or boil the beans for about 3-5 minutes, until cooked.  Put into ice water straight afterward to retain the green color and stop the cooking process. Drain.

In a large bowl, combine the oven roasted pumpkin with the green beans. Toss with 1-2 tablespoons of dukkah. Sprinkle with chopped spring onions and goat cheese. Season to taste. Serve warm or at room temperature.
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07 November, 2010

Olive Cheese Bread

While it gets cold in the rest of the world, BBQ season starts in Dubai. While most people living in the northern hemisphere are cuddling up at home with a warming cup of tea, we are seeding herbs and veggies in our garden. The summer in Dubai is long and hot, but so are the winters in Northern parts of Europe and America.
We were invited to a BBQ recently, and a cheese quick bread was on the table as  an appetizer while the main course was grilling on the BBQ. I never had anything like that before, especially not in the form of quick bread. As I like to cook and bake with whole wheat flour (which is an arch enemy of yeast), I was intrigued. Just a few days later I made this olive cheese bread with homegrown chives. A perfect appetizer bread, good enough to have with just a little butter or some dip. I can also highly recommend this bread as a supplement for mild creamy soups. We had it with some creamy leek soup the other night. The cheesy bread worked really well with the mild taste of the leek. This bread will also be a good thing to bring for potluck, picnics, or any sort of no-fuss gatherings.
And even if there is no crowd to entertain, it serves perfectly as a snack in between meals. Keep it tightly wrapped in the fridge and it will keep fresh for 2-3 days. I'll make this bread again and again again.

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OLIVE CHEESE BREAD
(Print Recipe)

1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard powder OR crushed mustard seeds
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Gouda cheese
3 tablespoons sliced black olives
1/4 cup snipped chives

2 eggs
2 tablespoons olive oil
3/4 cup buttermilk

1 teaspoon rock salt to garnish

Yields 1 loaf
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Preheat oven to 180C (350F). Line loaf tin with parchment paper.
In a large bowl sift together flour, baking powder, baking soda, salt, pepper, and mustard powder. Stir in Parmesan and Gouda cheese, the olives and the chives.

In a small bowl, lightly beat the eggs. Whisk in olive oil and buttermilk. Combine wet and dry ingredients. Pour the batter in the prepared loaf tin. Sprinkle with rock salt. Bake for 45 minutes or until toothpick comes out clean.
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04 November, 2010

Spinach Banana Muffins

I guess we all had one or the other veggie in a sweet dessert. No big deal anymore. But we (or perhaps just I) thought we came to the end of the line: carrots, pumpkins, zucchini, etc. What else is there to put into a cake?
SPINACH. Isn't that the craziest idea? It's not mine though, I saw it on another food blog The Chic Life. I was intrigued immediately. I made a few changes: I used mashed banana instead of applesauce, palm sugar instead of refined sugar, olive oil instead of canola and added some yogurt for moistness.
The result: a perfect muffin. I PROMISE, you will not taste the spinach, it is really "just" a green banana muffin. I shared them with a friend who happened to drop by with her young kids, when I pulled the muffins fresh out of the oven. And if you want to get your kids to eat those, sell them to them as "Ben 10 muffins". That was the first association of my friend's kids when they saw them. 
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SPINACH BANANA MUFFINS

Inspired by a recipe from The Chic Life


1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1 egg
1/3 cup palm sugar
2 tablespoons olive oil
1/4 cup yogurt
1 teaspoon lemon zest
1/4 cup mashed banana (1 medium banana)

1 cup packed baby spinach leaves
1/4 cup chopped walnuts

Yields 6
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Preheat oven to 180C (350F). Grease or line muffin tin.

In a large bowl, sift together flour, baking powder, baking soda and salt.
In another bowl, whisk together, sugar and egg until creamy. Stir in oil, yogurt, lemon zest and banana.
In a food processor, blend the spinach leaves until finely chopped.
Fold chopped spinach and walnuts into the batter, leaving some of the walnut aside. Fill batter into prepared muffin tin. Garnish each muffin with the remaining walnuts. Bake for 25 minutes or until toothpick comes out clean.
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01 November, 2010

Spaghetti in White Clam Sauce

We love seafood in our family. Just recently we threw our BBQ on for a midweek grilled king prawn feast. OK, we had visitors to impress, but I'd do a lot of things for grilled prawns.
One of our more lazy weekday seafood dinners has been pasta and tomato clam sauce. I must say I got a bit tired of that and were looking to use some White Clam Sauce. Getting hold of fresh clam meat helped a lot, as I bought about 2 pounds that need to be used up within a few days.
This sauce satisfied my all my expectations: the taste of the clams were supposed to main act, with a little help of salty anchovies, some crunchy celery and a little creamy cream to coat the pasta. I made a huge pot of that sauce and kept the leftovers in the fridge. The sauce got better by the day, as the clam flavor got stronger and stronger. The true taste of the sea that doesn't need much extras. Bon appetit!

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SPAGHETTI IN WHITE CLAM SAUCE

(Print Recipe)

400g (14oz) whole wheat spaghetti 

2 tablespoons butter
3 garlic cloves, minced
1 tablespoon minced anchovies
1 cup celery stalks, chopped
8 oz/200g fresh clam meat
1/3 cup fish stock OR clam juice
2 tablespoons Creme Fraiche or cream
salt and pepper to taste
grated Parmesan to garnish

Serves 2-3
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Cook spaghetti according to instructions.

Meanwhile, heat butter over medium heat in a pan. Fry minced garlic and anchovies for 2-3 minutes, then add celery stalks. Cook for another 2-3 minutes, stirring occasionally. Add fish stock/clam juice and clam meat. Bring to a boil, then simmer for another few minutes. Take off the heat. Stir in Creme Fraiche/cream and season with salt and pepper.

Drain cooked spaghetti. Transfer back to the pot and stir in the the clam sauce. Transfer to plates and garnish with grated Parmesan cheese. Serve immediately.
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