Oh my God! Everything that Katie eats looks sooooo good! Marry me, Katie!
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
June 1, 2011
May 5, 2011
February 14, 2011
Butternut squash soup
Butternut squash soup with cranberries and pumpkin seeds
Serves 6
2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve
Heat oil in a large saucepan and fry onion and garlic until soft.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.
Photo by Hector Sanchez
January 18, 2011
Corn chowder
2 tablespoons of butter
some extra virgin olive oil
1 onion diced
4 or 5 or more garlic cloves minced
6 sprigs of fresh thyme
2.5 cups of diced or grated carrots
1.5 cups of celery
1/4 cup flour
6 to 8 red potatoes, cubed, not peeled
1/4 cup fresh parsley
2 cans of light coconut milk
6 cups of vegetable stock
2 cans of corn ( or fresh corn about 6 ears)
some extra virgin olive oil
1 onion diced
4 or 5 or more garlic cloves minced
6 sprigs of fresh thyme
2.5 cups of diced or grated carrots
1.5 cups of celery
1/4 cup flour
6 to 8 red potatoes, cubed, not peeled
1/4 cup fresh parsley
2 cans of light coconut milk
6 cups of vegetable stock
2 cans of corn ( or fresh corn about 6 ears)
Heat the butter and some olive oil in a soup pot over medium. Add the garlic, onion, carrots, celery, and thyme. Cook until they are soft. Stir in the flour to give everything some body. Now add the vegetable stock and bring it to a boil. Now add the coconut milk and potatoes, and boil until the potatoes are done cooking. Add the corn and season with salt and pepper. Then stir in the parsley, and add some olive oil. I also made some croutons by cutting up some sourdough bread, pouring some olive oil on it and sprinkling some garlic salt over it and putting it in an oven in broil until its done. Its a nice contrast to the textures in the soup.
November 26, 2010
November 3, 2010
August 10, 2010
Auberginmousse
2 auberginer, 1 fedd hvitløk, 2 ss olivenolje, sitron, salt og pepper.
Legg hele auberginen i ovnen på 200 grader i 45 minutter. Skrap ut innholdet og kast skallet. Ha aubergin, hvitløk, olje og pepper i en blender eller hakk det fint med kniv. Smak til med sitron og salt.
Via Elle Interiør
Cheese salad
Ostesalat:
2 ferske fiken i båter, 1 neve nøtter, 3 plommer i båter, 1 ss sitron, 1 ss flytende honning, 1 ss god olje
Tips: fersk rosmarin smaker nydelig sammen med dette.
God sommer og høstmat!
Fra Elle Interiør
August 2, 2010
Deb Kaloper
Photo: Armelle Habib. Food styling: Deb Kaloper. Read the interview with the stylist at The Design Files
July 31, 2010
July 30, 2010
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