RECIPE: Thai Green Curry flavoured Spaghetti with Baked Sweet Potato and other delicious vegetablenessssss

Hi.
Long time no see. You like Thai Green Curry, right? You must do, everyone does, there’s nothing not to like about it, there’s delicious vegetables,  flavourful coriander, refreshing lime and creamy coconut milk, lots and lots of it. If you don’t like Thai Green Curry, we probably won’t get on well. Sorry. Anyway.
AND you’ll like pasta (even less explanation needed, it’s pasta!).

So, why not combine the two? This might sound like a weird combination at first, but trust me on this, it’s delicious! Like creamy and comforting and sort of healthy (if you just ignore the trillion calories in the coconut milk, but hej it still comes from a fruit, so it has to be somewhat good for you, right? And there’s 5 different fruits/vegetables in this!!! And if you eat as much of this dish as I do, you’ll get your 5 a day out of this.
(Note: You can get even more vitamins if you continue your little feast by melting some chocolate you have lying around the house from Easter with a pinch of salt and some cream and dip strawberries and bananas in it. Delicious. And ehrm healthy! I’m quite surprised I didn’t die of a vitamin shock yesterday).

Ok. Probably did enough talking. Let’s talk recipe now:

RECIPE: Spaghetti with Baked Sweet Potato and other delicious vegetablenessssss

1. Cut two fairly small-ish peeled sweet potatoes into inch-sized cubes, marinate with 2 tablespoons olive oil, a generous pinch of salt and a (not very full) teaspoon cayenne pepper and place in the oven/under the grill at roughly 230° for around 30mins.
2. Cut off both ends of 1 generous handful of french beans. Cut into 1-2cm long bits and cook them in salted boiling water for about 8 minutes. Add a small cupful of frozen peas to the water after 4 mins.
3. Chop 1 leek into thin slices, mix with a little olive oil, salt and 1 teaspoon of honey.
4. When the sweet potatoes are done, place the “marinated” leek under the grill until they’re softened and slightly golden. Do not let it burn
5. Cook 250g of Spaghetti according to package instructions.
6. Cut 1 shallot into little cubes and fry in a little bit of olive oil.
7. Add (roughly) 2 tablespoons of frozen (or fresh) coriander and 1 teaspoon of garlic powder.
8. Deglaze with a small cup of vegetable stock.
9. When the stock is nearly evaporated, add 1 can of coconut milk.
10. Mix with the cooked Spaghetti, the beans and peas and sweet potato cubes and let it reduce down for a little while.
11. Finish by squeezing in the juice of 1 lime and a generous handful of chopped up marinated feta.
12. ENJOY

Deutsch
Rezept für Spaghetti mit gebackenen Süßkartoffeln und anderen Gemüseleckerein in einer Thai Green Curry Sauce

1. 2 eher kleine, geschälte Süßkartoffeln in Würfel schneiden und anschließend in 2 Esslöffeln Olivenöl, einer großzügigen Prise Salz und ca 1 Teelöffel Cayennepfeffer marinieren.
2. Die Enden von 1 großzügigen Hand grüner Bohnen abschneiden und in 1-2cm lange Stücke schneiden, anschließend in kochendem, gesalzenen Wasser für ungefähr 8 Minuten blanchieren. Nach 4 Minuten, eine kleine Tasse voll gefrorener Erbsen dazugeben. 
3. 1 Stange Lauch in dünne Streifen schneiden und mit ein wenig Olivenöl, Salz und 1 Teelöffel Honig mischen. 
4. Wenn die Süßkartoffel gar und gebacken sind, die Lauchstreifen unter den Grill stellen, bis sie etwas weicher und goldener sind. 
5.  250g Spaghetti nach Packungsanleitung kochen. 
6. 1 Schalotte in kleine Würfel schneiden und in etwas Olivenöl anbraten. 
7.  2 Teelöffel gefrorenen (oder frischen) Koriander und 1 Teelöffel Knoblauchpulver hinzugeben
8.  Mit einer kleinen Tasse voll Gemüsebrühe ablöschen.
9. Wenn die Gemüsebrühe fast verkocht ist, eine Dose Kokosnussmilch, die Erbsen und Bohnen und die Süßkartoffelwürfel hinzugeben und eine kleine Weile köcheln und reduzieren lassen. 
10. Zum Abschluss, den Saft einer Limette und eine großzügige handvoll marinierten Feta hinzugeben und FERTIG! 

In-Vitro Meat

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Future, In-Vitro Meat, Sustainability, Vegetarianism

Yo! I recently had to write a one page description about an emerging technology, so since you know I’m a bit obsessed with food, I decided to do it on in-vitro meat, and I actually found reading about this quite interesting, so I thought I’d share my essay on here. Let me know your thoughts on this

Introduction
With a world population that is estimated to reach 9 billion within the next 40 years, it is clearly critical to find a sustainable alternative to today’s traditional meat production.
In-Vitro Meat is one potential solution to this problem, since it’s real meat, but meat that has never been part of a complete animal, solving both logistical/sustainability and ethical problems. In-vitro meat is derived from real animal tissue and in theory a single cell from one animal could be used to feed the entire world population without stressing the environment.

Background
Research for this was first undertaken by the NASA in order to find improved foods for astronauts in space. It is now supported by for example the Dutch government and organizations such as PETA.
The main challenges, this technology is currently facing, are scale and cost. With further technological advancements however, in-vitro meat could become what middle-class customers would describe as in-expensive, and therefore a viable option.

Production
The majority of meat we consume is muscle. To produce in-vitro meat, muscle cells are taken to which the researchers then apply a protein, which helps the cells to grow into an actual portion of meat.
Once this is done and the initial cells are obtained, there are no additional animals required to produce this kind of meat.

Future Benefits
- Once it has actually been introduced to the market and achieved a reasonable scale, it could be priced at about half the price of “real” or conventional meat.

- In-vitro meat could avoid the spread of farm animal diseases such as Swine Flue, Mad Cow and other animal to human plagues.

- There would be complete control over the production process, which would make it possible to eliminate unhealthy saturated fats and the like.

- A better sustainability compared to conventional farming. This is because conventional farming requires rather large quantities of scarce resources such as water.

- It would require 99% less land, 96% less water and would produce 96% less green house gases.

Sources:

http://hplusmagazine.com/2009/11/17/eight-ways-vitro-meat-will-change-our-lives/

http://en.wikipedia.org/wiki/In_vitro_meat

http://www.youtube.com/watch?v=Tw0FC4iHIJk

RECIPE: Sweet Potato and Bean Patties with Juicy Curry Rice

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Baked, Breadcrumbs, Curry Rice, Curryreis, Emmentale Cheese, Essen, food, Fruchtreis, Fruity, Hauptgang, Main Course, Patties, Recipe, Rezept, Spicy, Sweet Potato, vegetarian, vegetarisch, White Beans

Hallu. Ca va? I’m pleased to tell you, that I’ve got another great recipe for you. It was amazing, I LOVED it. It’s inspired by this recipe for Easy Sweet Potato Burgers with Avocado from Healthy Happy Life. And I recommend anyone that follows a vegan diet, should use that recipe, as I’m sure it’s incredible. I decided to serve it with a fluffy Basmati Rice with a lovely, spicy, fruity, juicy (…) Curry Sauce. Here’s what I did:

RECIPE: Sweet Potato and Bean Patties with Juicy Curry Rice 

1. Bake a Sweet Potato. How long this will take, depends entirely on the sweet potato, I usually start checking after about 40mins. Remember to “fork” the potato a couple of times, so it doesn’t explode.
2. Whilst that’s happening, you might as well get on with the rest. I used some of this soup as my base, but basically for the sauce, you want to caramelize some chopped leek, then add 1 carrot.
3. Keep adding vegetable stock until the carrot is cooked.
4. When the carrot is cooked, is probably the sort of time, when you want to start thinking about cooking your rice. Ok, not just thinking, cooking your Basmati Rice.
5. Puree the carrot-leek mix.
6. Add half a jar of tomato puree, chili powder/cayenne pepper, curry powder, salt and sugar.
7. Finish the sauce just before you serve with 1/2 can of fruit cocktail.
8. For the patties: Mash up 1 can of white beans with the sweet potato (without skin).
9. Mix in Parsley (even if you don’t like it, I don’t like it either, trust me! P.S. I used frozen, but freshly chopped obviously works as well), Emmentale Cheese, Salt, and Garlic Powder.
10. In a shallow bowl, mix breadcrumbs with some freshly ground pepper (I insist you don’t use the gross, really powder-y stuff!)
11. Shape the Sweet Potato and Bean mix into little patties and cover them in the breadcrumb mix (it’s easier to shape them, if you wetten your hands with cold water)
12. Spray both sides of the patties with fat spray and put in the oven at 220° until lovely golden and crispy.
13. Mix the rice with the sauce and arrange with the crispy patties et voilà

Deutsch
1. Die Süßkartoffel im Ofen backen. Die Dauer ist komplett davon abhängig, wie groß die Süßkartoffel ist, ich fange normalerweise an zu nachzuschauen, wenn sie für 40 Minuten im Ofen war. (Achtung: Nicht vergessen die Süßkartoffel ein paar Mal mit einer Gabel zu stechen, damit sie nicht explodiert)
2. Währenddessen die Sauce für den Reis beginnen. Ich habe als Basis ein paar Esslöffel von dieser Suppe benutzt, falls man nicht gerade zufällig davon hat, einfach klein geschnittenen Lauch karamellisieren. Dann eine Möhre beifügen und solange immer wieder mit Gemüsebrühe auffüllen, bis die Möhre gekocht ist. Anschließend pürieren.
3. Kurze Unterbrechung der Sauce: Basmati Reis abkochen.
4. Ein halbes Glas Tomatenpuree, Salz, Cayenne Pfeffer, Zucker und Curry Pulver hinzufügen. Vor dem Servieren noch eine halbe Dose Fruchtcocktail unterrühren und anschließend mit dem Reis mischen.
5. Für den Patti Mix: Eine Dose weiße Bohnen und die Süßkartoffel (ohne Schale) mit einer Gabel zerdrücken und anschließend mit etwas Emmentaler, Petersilie (auch wenn ihr keine mögt! Ich mag Petersilie auch überhaupt gar nicht, aber vertraut mir hier!), Knoblauchpulver, und Salz vermischen.
6. In einer flachen Schale Semmelbrösel mit einer großzügigen Prise Pfeffer vermischen.
7. Die Süßkartoffel-Bohnen Masse in kleine Patties formen (das ist einfacher wenn man seine Hände vorher kurz unter kaltes Wasser hält) und anschließend in der Semmelbrösel Mischung wenden. Sie sollten vollkommen bedeckt sein.
8. Beide Seiten der Patties mit Fettspray/Öl besprühen und ab in den 220° heißen Ofen bis sie lecker, knusprig und gold sind.
9. Mit dem Reis servieren und voilà

HAPPY NEW YEAR EVERYONE :)

I’m not sure you noticed, but it’s 2012 now. A nicer year number to last year, all nice and even numbers. I don’t really like 11 ( I do like 13 though, so it can’t be all about even/odd numbers). 2012 should be good.

I have the obvious resolution to blog more, and also not very surprisingly the others are about food. I want to try and eat more fruit and veg, because whilst I’m really good with drinking my 2 litres of water a day, I’m baaaaaaaad with getting my five a day, or even three. I love my carbs too much.
But, I got a handmixer for christmas, so there is no more reason, to not make all these delicious vegetable soups and purees. I’ve also decided to properly use Evernote Food, which I think is a really good way to keep track of what you’ve eaten, so whenever I managed to get a lot of fruit and veg, I’ll list the whole day to show how delicious and easy it was, so everyone of my many readers can try it haha.

I hope you all had a wonderful start to the year.

REASON: why I might be obese after my year in France

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chausson au pomme, croissant, danish, french food, indulging, pain au chocolat, Pastry

The food here is amazing. Everything. If you go to restaurants, the food is cooked properly, sauces are made by making lovely wine reductions over hours and I’m sure you all know the 3 rules of French cuisine (it’s 1) Butter, 2) Butter and 3) Butter). Anyway back to my point: The food is incredible.

Now, the good news is, it’s also way more expensive than in England or Germany, so I don’t go to restaurants etc too often, the bad news is: there’s this delicious bakery two minutes away from where I live! This morning I wanted to go buy a baguette, what could I not contain myself from also buying? A Pain au Chocolat! They are just so incredibly delicious. But it’s not just a pain au chocolat, it’s also a cheeky brioche sucrée here and a chausson au pomme there, and did I mention the croissant that you definitely have to have for breakfast every now and again to feel proper french?

Does all this indulging mean I should do sport? Hmm it can’t do, because I don’t have too much time between the eating. Does it mean I need to control myself more? Hmm I’ll be in England again next year and the bakery goods are nice but definitely not this good, so I’d probably have to share a lot of tears for every croissant/brioche/pain au chocolat/chausson au pomme/fill in other buttery french baked good that will ruin your figure I didn’t eat.

Now luckily I’ve ordered this book, which my loveliest mother of all will send me soon, so hopefully I will learn how all these beautiful french women eat these delicious monsters without turning obese. If I don’t, I apologise to everyone who actually knows me, that you will probably not recognise me again!

Which one out of these delicious french pastry/brioche things do you think is the most delightful?

Photos Grenoble III

Photos Grenoble II

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Artichokes

Photos Grenoble

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Fresh Fruit, Market, Peaches

Packed Lunches

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Internet, Lunch, Uni

Yo! So we still don’t have internet in our apartment. Annoying. It’s been ordered, but you know the French, they’re a bit slow. But to be honest, internet isn’t the only thing that isn’t properly organised yet. I’m trying to plan my food again, because it’s way too easy to spend lots and lots (and lots and lots) of money on it.

Yesterday I realised that this appears to be a uni, where you actually have to do lots of work. Obviously I’m always a very hard working student, but here I have up to 9 hours of lectures a day, which makes the rest of the day a lot more un-flexible. Now I know that this is what every day is like for people with an actual job, but for me as a student it’s quite hard to imagine at the moment. How on earth can I concentrate for 9 hours? And at 7 in the evening?

Anyway, since I will be so incredibly busy (blablabla), I thought I should probably get organising some lunches. And I’m struggling. I’ve never really had to take lunch somewhere. When I lived at home, my lovely nan cooked every day, and when I went to uni in England, I had plenty of time to go back to our flat to prepare something. So far I could only really think of buttered bread with fresh vegetables. Not that thrilling right?
Out of the things on the blog, I think the Quinoa Salad, the Ratatouille Couscous Salad (but then I could literally only eat this salad for an entire week to make up for the effort!)  and Nigella’s Spanish Omelette would make as good things to take somewhere for lunch. That’s only three recipes though, not nearly enough for many many weeks of uni. So, what do you take to work/uni for lunch?

GRENOBLE: The Start

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food, Grenoble, Moving, Uni

I know I mentioned this in the previous blog article, but there it was more to explain why I hadn’t posted anything in such a long time!

I’M IN GRENOBLE!

For anyone who doesn’t know. I usually go to university in England, but my course requires that we either do a placement (i.e. work for 12 months) or go to another university abroad. I think you might be able to make out which option I chose (it’s the latter, in case you’re a bit slow ). So here I am now, starting my 2 semesters at a french university, doing an english course (because I would potentially die doing one where I’d have to read academic french. I can hardly take academic german or english!)

To be honest, when I signed up for it, I didn’t even know Grenoble was a city, leave alone that it’s the capital of the Alps (and hence pretty beautiful!), but I figured that out pretty quickly when I arrived. I’ve never lived in a city before, and even though it will take time to get used to a lot of creepy, pervy looking, oldish, arabic men, I think I will really like it! There’s a little Tram station about 50m away from my flat which gets me to uni without much hassle and there’s a beautiful old part of the city called “Notre Dame” where there’s a market every day! I think that’s amazing and definitely makes up for not having a supermarket near me, because I can just stock up on pasta etc on rare visits to one of the big supermarkets that are a little drive away and just buy fresh fruit and veg and cheese on the market! Nice, right? Oh and have I also mentioned that there’s a little shop that sells about 20 different flavours of SORBET? I will most definitely have to try every single one, even if that means I can’t afford anything else to eat. I’m lying. I wouldn’t be able to not have lots of chausson au pomme  for breakfast, or a cheeky little brioche sucrée for dessert after lunch or a delicious galette/crêpe from this cute, romantic, little crêperie. But you know, people have gone bankrupt for much worse reasons!

Today I’ve gone shopping for some essentials, you know, the things that you always expect to be there like flour, sugar, salt, olive oil etc. I’m pretty sure I missed out a lot, so if any of you have any suggestions what I will probably need but might not have thought of whilst shopping?

I’ll be back soon with food stories and recipes