Yes yes, I know, Christmas is already far behind us and we´re all looking forward to spring coming. But sadly it takes me usually a long time to catch up on all the posts I want to write, so usually I´m writing about foods that I cooked about a month ago or even a bit longer ago… :-p My bad, but anyway, you can already make plans for the next Christmas holiday, it will be here sooner than you think!
Traditional Czech “kuba”, eaten for Christmas day lunch, is made with wild mushrooms (I didn´t have those on hand) and with plenty of butter and/or lard, so this is a more macro-friendly version…
I cooked pearley barley (polished barley) for half an hour. It was already presoaked, so maybe it would take a bit longer to cook without soaking. Nevertheless, the barley should still have a bite and not be too mushy or creamy! Meanwhile I sauteed a good amount of minced onion on oil with a pinch of salt and then sauteed it together with sliced soaked shiitake mushrooms, until the mushrooms got soft and well…nicely fried 😀 I seasoned them with some dried marjoram, caraway seeds, minced garlic (an essential kuba ingredient so don´t e shy!), black pepper and an extra sprinkle of sea salt. The flavour should not be too mild as you are making a casserole dish, not a separate vegetable dish with grain.
When the mushrooms and onions are done, mix them through the cooked barley, transfer mixture to a greased casserole dish, smoothe the surface out, drizzle with some extra oil and bake until the top is browned and a bit crispy. The dish is nice served with sauerkraut or other pickles.
First of all I have to say – sorry for the picture! It´s very hard to take pretty pictures of soup unless you have a good camera and good surroundings/lighting – I have none of that! 😀
Better move on to the recipe!
First sautee half of a bigger onion, chopped into half moons, on some olive oil, with a pinch of salt to bring out juices and sweetness. Then add cubed carrot (one bigger carrot should be enough for two people I am guessing) and sautee for a bit longer. Add half a teaspoon of ground coriander, half a teaspoon of ground cumin and some more salt, stir for a minute. Rinse half a cup of red lentils (I also first soak mine for a couple of hours and discard the soaking water) and add to the pot with vegetables. Cover with water and bring to a boil. Simmer the soup until the lentils are soft, usually red lentils totally desintegrate! 😀 Towards the end I added three cloves of garlic, pressed in a garlic press, and simmered only shortly so that the garlic flavour is distinct, but if you like milder garlic flavour, add the garlic already at the beginning, use less of it or cook it longer at the end… Blend the soup with an immersion blender or regular blender to get a creamy smooth consistency. Serve drizzled with a little bit of olive oil.
Filed under Recipes, Soups
Ever tried creating a cross breed between hummus and guacamole?? Well I did and the result was pretty delicious!!
All you need to do is blend cooked chickpeas (I even used the kombu they were cooking with) with avocado. Season with black pepper, garlic and ume plum vinegar to your liking 🙂 Great as a dip for crackers.
Filed under Recipes, Snacks
Another meal starring my favourite bulgur!
First I sauteed a generous amount of finely minced garlic with finely minced ginger on a small amount of oil together with a pinch of salt. Then I added cut up leek, carrot tops and young green cabbage. When the veggies softened, I added some leftover cooked bulgur, mixed through and allowed to heat up.