The Brave Cook

My first steps into sewing and fashion design from urban Berlin!

Archive for the tag “green onion”

Some powerful words and some creamy squash!

This week some words by the writer Marianne Williamson from her book “A return to love” got stuck in my head: “Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that frightens us. We ask ourselves, who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be?”

I love this short quote a lot, it really gives me motivation to hang on to my dreams and to love myself for my strengths and positive character traits. Of course, I also continued my practice in the kitchen presenting you today a delicious and wonderful looking creamy squash soup. I’ve seen quite a lot squash recipes the last days on wordpress and I loved them all, but I definitely wanted to make my own.Ingredients

  • 1 large butternut or hokkaido squash
  • 2 floury potatoes
  • 4 carrots
  • 1 onion (not necessarily)
  • 4 scallions
  • 1 chili
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 tsp sweet mustard
  • 2 cups chicken or vegetable stock

Instructions

Prepare the chicken or vegetable stock in a large stock pot or pan while chopping the vegetables. You can use as much stock as you like, depending on how creamy or not you want to squash soup to be. I didn’t use a lot of stock, because I wanted it to be very creamy.

Halve, seed, peel and cube the squash. Peel and chop also the onion, the potatoes, the carrots and the chili. Chop the scallions and add other herbs to your taste. Heat another large stock pot over medium-high heat with one tablespoon of olive oil and add the chopped onion first for some minutes, until softened. Now you can also add the squash, the other vegetables and the stock. Don’t forget to sprinkle with one teaspoon salt, some lemon juice and to add one teaspoon mustard.Bring everything to a boil, cover, reduce heat to a simmer and cook for 30-40 minutes until everything is completely tender. Now use an immersion blender or transfer it to a stand up blender/food processor to blend the soup smooth. You can still add more stock if it should be too thick for you.

Serve in small bowls with a dollop of sour cream or chopped scallions. Enjoy and have a great weekend!

The Brave Cook

Omelet with oyster mushrooms and cranberries

The last days were very stressful for me because I had some serious throat pain with coughing and at first I thought it would be a simple flu but as it always disappeared unexpectedly the same way as it appeared from time to time I reckoned it could be caused by something else. Since it appeared mostly in the mornings after sleep and after having food it showed that it was caused by an oesophagitis due to an acidity of the stomach. Now I feel relieved that it was nothing serious and I can concentrate again on posting the first recipe on my blog.

To regain my energy after some nights without sleep I was thinking of preparing something simple but still delicious giving me new drive for the day: An omelet!

Ingredients:

6 eggs

1 red onion

3 cherry tomatoes

2 green/spring onions

5 – 10 oyster mushrooms

a handful cranberries

some basil leaves

salt/pepper

The recipe is as simple as it sounds but it is colorful and nutritive! First you cut all the vegetables as shown in the pictures: The red onion, the cherry tomatoes, the green onions, and the basil leaves.

Don’t cut the cherry tomatoes too chunky, they have to be covered with the whipped eggs!

Now it is time for the most beautiful ingredient of this recipe: The red onion! Somehow I was fascinated seeing it on the photographies.

The oyster mushrooms don’t need to be cut into small pieces unless they are not too big.

Now you can put everything into a pan and fry it gently with some olive oil. I used a very acerb olive oil to impart an aromatic flavor to the omelet.

For those of you who love to give it a fruity taste add some dried cranberries to it like I did.

Now it’s time to whip the eggs and to add the creamy whipped eggs to the other ingredients in the pan. Some like to add salt and pepper directly to the whipped eggs, others do it in the pan after pouring the eggs into it.

Fry the egg mixture with all the vegetables gently so that the egg does not burn. When one side starts becoming brown it’s time to flip it.

Enjoy your omelet like I did! Now I have new energy to indulge in new recipes and photographies!

The Brave Cook

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