Was kochen wir heute (vegetarisch)?

@alle
Eigentlich sollte ich arbeiten, aber mein Programm hängt. Daher kurz und englisch (Übersetzung in der Osterversion des Kochbuchs) ein noch nicht getestetes Rezept - die Backpflaumen irritieren mich etwas, aber vielleicht habt Ihr ja Zeit und Mut?

Yotam Ottolenghi's hot and sour mushroom soup: Central heating for body and soul.

A variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour. That's why the ingredient list is so long, though I have a hunch you'll find it worthwhile. This soup is intentionally light, but can be bulked up with the addition of cooked rice noodle. Serves four.
3 medium onions, peeled and cut into large pieces
3 medium carrots, peeled and cut into large pieces
6 sticks celery, roughly chopped
6 garlic cloves, peeled
75g ginger, peeled and roughly chopped
Vegetable oil
3 lemongrass stalks, very roughly chopped
12 prunes
3 red chillies, roughly chopped
6 star anise
2 tbsp soy sauce
6 lime leaves
30g chopped coriander root
120g enoki mushrooms
120g white mushrooms, sliced
160g shimeji mushrooms
Juice of 2 limes
20g coriander leaves, plus extra
20g Thai basil leaves
160g bean sprouts
160g green beans, blanched for four minutes and refreshed
4 tsp tamarind paste
½ tsp salt
Toasted sesame oil, to finish
In a large pan, char the onion, carrot, celery, garlic and ginger in a tiny amount of oil. Cook for five minutes, or until the edges begin to colour. Add 2.25 litres of water, the lemongrass, prunes, chillies, star anise, soy, lime leaves and coriander root. Cook on a low simmer for at least 45 minutes, to infuse. Strain the stock, return to the pan (you can discard the vegetables, but I love the carrot and celery) and bring to a very low simmer. Add the enoki and white mushrooms and cook for a minute. Add the remaining ingredients apart from the sesame oil, and heat through for a minute. Taste, adjust the seasoning as needed, and ladle into warm bowls. Finish with sesame oil, not more than a few drops in each bowl, and coriander leaves.

Quelle: Guardian, 18. Dezember 2010

Bärlauch Spätzli und Gurkensalat

Älplermagronen und Nüsslisalat

Heute habe ich Omeletten mit Champignionsfüllung gemacht. Unser Sohn isst keine Pilze, er hat etwas Ahornsirup dazu gegessen.

Und Gemüsedip statt Salat.

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klingt lecker, obe, sowas könnt ich eigentlich auch machen, meine Jungs lieben Broccoli