Favourites

So we might categorize this particular challenge under "Epic Fail". However I have decided to do my own little challenge!
I own close to 1 million cookbooks, cooking magazines and subscribe to a gazillion cooking blogs, so my new challenge for myself is to cook something from all of these. Mind you it might take a while cause it´s an ever growing collection!

It´s also a pretty awesome way for me to save all my favorite recipes in one place! Win win, no?

Roasted Butternut Pumpkin Soup w/ Crunchy Maple Croutons

This might probably be considered cheating, but I never seem to get things done, and this way I am sharing an awsome dish I think baby sis will enjoy, and I'm off the hook for now. It is fall, the leaves are changing, and I promise to get my but in gear for next week. Will cook and post and do a proper job of it!

Roasted Butternut Pumpkin Soup w/ Crunchy Maple Croutons

Week 2 results

Ok, so this one i tweeked a bit.
I'm not crazy bout the gluten so I used quinoa instead. Also i swapped the onion with leeks and I loved it! Sooo scrumptious!!!

Week one results!

This was sooo yummy!!!
Made it with big sis and we ate the whole lot up with her sister in law. T´was a girls night! Oh and there was wine :)
We couldn´t find red cabbage so we used regular green. Red might make it look better but the green was just as tasty!

Here is my second challenge :) I found this on ChocoLanas blog, and the picture is hers ... Looks great for summer, and anything haloumi is fine by me!

SUMMER SALAD WITH HALOUMI CHEESE AND COUSCOUS

Serves 4

250 g couscous
2 table spoons butter
250 ml (1 cup) boiling water
olive oil
250 g mushroms, quartered
one red or green bell pepper, halved and sliced
zucchini, sliced diagonally
one onion, red or yellow, thinly sliced
250 g cherry tomatoes, sliced in half
250 g haloumi cheese

Lime dressing:

125 ml olive oil
Juice from one lime
3 garlic cloves finely chopped
2 tablespoons finely chopped mint leaves
1/2 tea spoon sugar

Melt butter, add couscous, stir for a coupe of minutes. Add boiling water and leave covered for about a few minutes.
Combine all ingredient for dressing and set aside.
Add some more butter to a frying pan and add the mushromes. Frye lightly without stiring before adding olive oil. Add peppers and onion and fry.
Fluff couscous with fork. Add vegetables and half of the dressing. Transfer to bowl or serving dish. Add some more olive oil to pan and fry zucchini slices in hot pan until they are golden. Transfer to paper towel. Fry tomatoes, flat side down until they turn a light brown.
Place zucchini and tomatoes on top of couscous. Fry haloumi cheese until golden brown. Place over zucchini and tomatoes. Drizzle the rest of the dressing and serve immediately.

Enjoy!

Week two challenge!

My sister and I spent the last couple of days together and we managed to cook both our challenges! Sooo much fun and sooooooo yummy!!! I´ll post pictures as soon as I locate the camera cord thingy! Promise:)

So I´ve rummaged through my 700 or so cookbooks and decided on a recipe from one of my favourites. This is a gorgeous gorgeous book given to me by one of my dearest friends. It´s called A Year in a Vegetarian Kitchen by Jack Bishop. Link;

So here goes!

Curried Eggplant and Mango Stew
Serves 4

4 medium eggplants, (about 2 pounds) cut into 1/2 inch dice
2 tbs extra virgin olive oil
2 medium onions, halved and thinly sliced
2 tbs minced ginger
2 tsp curry powder
salt
1 firm mango, peeled pitted and diced
2 tbs lime juice
fresh cilantro leaves

Place the diced eggplant in a large bowl of cold water and soak for 10 minutes

Heat the oil in a large casserole, add the onions and cook, stirring occasionally, until golden, abt 7 minutes. Add the ginger and curry powder and cook until fragrant.

Drain the eggplant and add to the casserole along salt to taste. Cook over medium/low heat until almost tender, abt 15 minutes.

Add the mango and continue cooking until eggplant is tender and mango is heated through and soft, abt 10 minutes. Stir in the lime juice and cilantro, adjust the seasoning adding salt to taste, and serve :) Serve with rice or naan.

Miss Dahl's Voluptuous Delights

 Miss Dahl's Voluptuous Delights

Here's a link :)