Tag Archives: Red curry paste

Bean-casserole

Simple enough – kidney- & brown beans with tomatoes, garlic, onion, sweet bell pepper, maize and Panang red curry paste, on a bed of mixed greens and basmati rice.


Kale on the menu

Is kale the most nutritious vegetable?

At least it seems so to me. Among with other kinds of brassica-varieties. Cabbage, broccoli et cetera. Fully stuffed with vitamins and minerals, and it adds lots of good roughage to your diet.
But above all. It’s good! Tastes good, and it do you good.

I like it raw as well as cooked, but particularly as something like this.  Added to a soup, casserole, wok or hotchpotch just before serving. Still raw, just a little bit warmed up. And flavoured with spices of choice. Delicious!

Today with wholegrain rice, sweetcorn, green peas, red bell pepper. onion, garlic and chili.

 


Kidney bean casserole

Hi there!

How about a hot steaming casserole a rainy, windy and pretty cold day? (Summer, uh….!?!?) Here is one of my favorites, and I promise it’s easy to cook. Actually – easier than it is for me to write the recipe… I’m lousy to measure how much of this and how much of that, and then remember afterwards what I used for ingredients. But does that really matter? Experimenting is half the joy of cooking! Isn’t it? Okay! I’ll try to help you a bit on the way. Then you have to use your own mouth. Tasting and seasoning – and eating!

Ingredients!

  • IMG_5303Kidney beans – you maybe call them red beans
  • Plum-, cherry-, or cocktail tomatoes
  • A couple of cloves of garlic
  • One onion
  • Red bell pepper – or why not some green as well!
  • Broccoli – I had some left from yesterday, otherwise I would rather have had fresh spinach leaves instead.
  • Butter, red chili paste or panang paste (my favorite), tomato paste, some fresh lime or lemon juice
  • Salt or some salty spice-mix to taste

 Preparations

IMG_5302You make what the french cuisine call a “Mis en place”!

That is, that you make everything ready for cooking before you cook!
You rinse, measure, chop, cut, slice et cetera, and when you need the ingredient in the cooking – it’s ready to put in the pot!

For this casserole you:

  • IMG_5299chop the cloves of garlic, and the onion.
  • Cut the bell pepper into thin slices.
  • Pour the kidney beans in a colander and rinse them under running water
  • Cut the tomatoes in halves or quarters
  • Rinse and cut the broccoli into smaller pieces – or rinse the spinach leaves

Than the cooking!

  • IMG_5306Melt butter in a frying pan, add chili paste, onion and garlic. Stir and let it fry on medium temperature for about one minute. It should only soften and get a slight golden color
  • Add the tomato paste, stir and let fry for just a short while then add the beans.
  • If you have tomato puré, it isn’t a bad idea to add this now, and let it all simmer a couple of minutes.
  • Add bell pepper, tomatoes and broccoli – let simmer for another minute.
  • Season it with salt and lemon juice, and at last add the spinach (if you want that). Spinach should only be warm and kind of soften into the course.

And so – the eating!

IMG_5312

… and

IMG_5317

…  I shouldn’t really have bought these – but… you know! The crispiness!


Chili, tomato & coconut soup

And red lentils of course…

OKAY!
So at last I seem to wake up again from my… whatever…. and started to cook a little more proper again!
And the first course I post here is a RED LENTILSOUP!!!!! Am I crazy or am I crazy? Haven’t I made enough red lentil soups already????

OMG!!!!!!!!  And oh gosh….
But admit they are really tasty and full-filling, and so easy to cook! I think I’ll never get tired of red lentilsoups!

You can take any amount of ingredients as you wish.
1/2 to 1 deciliter unboiled dried red lentils per servings, which you thoroughly rinse under streaming water, while you at the same time let a kettle of water heat up until boiling.

Then you gently fry some butter with chopped garlic, finely sliced onion and some red curry paste, add a squeeze of tomato paste, stir for a while until the butter takes a dark orange color from the tomato paste and the curry paste, then add the lentils and boiling water.

Let this cook until soft, and if necessary add more water.

I always use these cubes of concentrated broth for seasoning, but you can use any kind of all-spice or plain salt as you wish. I’m not too fond of herbs in my soups – well maybe sometimes depending on the soup – but if you like it! Use it!

But! Mostly I add vegetables in my soups! This time I added broccoli, chopped pieces from the stem actually, red bell pepper and small plum tomatoes. At the end I also added some fresh baby spinach and some quinoa I had cooked the day before.

And yes of course! A big dash of creamy coconut milk, and a smaller dash of fresh lemon juice. Taste the soup to be salty, spicy and tangy enough – and then enjoy!

So a little bit more effort I did put into cooking this soup, after all. 😉

chilitomato

 


Hot Aubergine and Tomato delight

aubergine-tomato

This is how it’s done!

  • 1/3 – 1/2 aubergine – thinly sliced
  • 1 big tomato – cut in small dices
  • 1/2 medium sized red sweet pepper – diced
  • 1 – 2 cloves of garlic – finely chopped
  • parsley
  • some butter – not too little
  • ca 1 teaspoon red curry paste – or more if you want it really hot
  • salt
  • lemon- or lime juice

Use a frying pan that has a lid, melt the butter and let the curry paste and the garlic gently fry for a while.

Add the aubergine and turn it around in the spiced butter as good as it gets.

Fry on low temperature for a while until the aubergine is getting soft and gaining golden color.
Add the tomato and sweet pepper, mix thoroughly and then put the lid on.

Let it simmer until the aubergine is all soft and gooey, about five minutes. Stir a couple of times.

Add fresh lemon or lime juice, and season it to taste with some salt.
Serve with mixed green salad and parsley.

Tastes good on toast or slices of bread fried crispy in butter. Or with rise. I love this to fried polenta. And you can also add for example kidney beans.