Archive | March, 2011

Potager Pie

24 Mar

Potager Pie

Ingredients (4 servings):

2 zucchinis, peeled and grated

2 mid size carrots, peeled and grated

1 mid size potato, peeled and grated

1 spring onion, sliced

Fresh dill, chopped, 2 tablespoon

Fresh mint leaves, chopped, 1 tablespoon

All purpose flour, 1 ½  tablespoon

Baking powder, 1 table spoon

1 egg (optional)

Oil, just a bit to oil oven plate

Salt

Preparation Method:

Place all the ingredients in a bowl, mix well till sticky and transfer in to the oiled oven plate (see the image).

Before the ovenPreheat the oven to  180 Degrees C (350 F). Bake for 35 minutes or till surface is golden brown.  Serve warm.

Zucchini Soup

12 Mar

Are you ready for the new season? The springy feel in the breeze and first bloomers in my back yard are already inspiring me. After spending whole day outdoors, I have prepared zucchini soup with chickpeas to ease the fatigue. This green soup is a simulating one with distinctive flavor of cumin.


Ingredients (4 servings):

Zucchini Soup

1 mid-size zucchini

1 onion

Chickpeas, boiled, 1 cup

Olive oil, 1 tablespoon

Water, 4 cups

Cumin, 1 teaspoon

Salt

Preparation Method:

Trim the ends of zucchini and cut it into bite-size pieces.  Cut onion into 4 pieces. Place the vegetables in the cooking pot; add the olive oil and boiling water. Cover and simmer for 5 minutes. Then puree with hand blender until completely smooth.  Add the cumin and salt, mix and heat over low for 10 minutes.

Kitchen Safety Attention: Hand blenders need to be handled with care to prevent injury. Follow the manual and safety instructions of your appliance.

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