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Sunil Madan

@sunilskitchen

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What need have I for this. What need have I for that. I am dancing at the feet of my lord. All is Bliss. All is Bliss
New Delhi | Capetown | Ramgarh.

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My version of the Diavolo pasta pie from Simple too by @ottolenghi and @verenalochmuller .

I used Maccheroni pasta because that's what I could find at my supermarket that looked a bit like zitoni pasta. Didn't want to make a whole pasta pie, but love my individual oven pans. Made the sauce with red onions, capers, fresh tomatoes and a mix of feta and Parmesan cheese on top, instead of fennel, Kalamata olives, passata, and buffalo mozzarella. Just a few #rinafications 😉. The recipe also has butter, fennel seeds, garlic, roasted paprika from a jar, rose harissa and basil leaves.

Definitely one to make again and again❤️!

#forgottenrecipescookbookclub @piastromexicankitchen I made about 28 recipes already so definitely my favorite cookbook of this year!

#ottotarian @mrslenguicooksottolenghi love sone of the new flavors I am using in my kitchen now!

#foodiefriend #foodcommunity

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🇩🇪 Ich hatte vom Labskaus noch eine rote Bete übrig und bei @kochbuchsuechtig die Pulpety mit Rote-Bete-Salat aus #aroundtheworldin80meatballs von @bunnybanyai gesehen. Und damit auch einen Plan für's Abendessen 😁. Allerdings hab ich das Rezept ein wenig abgewandelt: die rote Bete für den Salat hab nicht gekocht, sondern roh mit Apfel und Gewürzgurke gerieben, und da ich vom Labskaus auch noch die Brühe übrig hatte, in der ich das Fleisch und die rote Bete gekocht hatte, hab ich die Pulpety darin gegart. Um nicht auch noch eine rote Sauce zu haben 😅, hab ich (auch auf einen Hinweis von Alice) eine Mehlschwitze mit gekörnter Hühnerbrühe gemacht. Dazu gab's Pell- statt Stampfkartoffeln, und wenn in der Sauce ein paar Kapern geschwommen wären, hätte man das Ganze für Königsberger Klopse halten können. Aber da Königsberg und zumindest geographisch nicht weit von Polen entfernt ist, war das vermutlich kein Wunder 😉 und auch ohne Kapern richtig lecker 😋.

🇮🇪 I had some beetroot left over from the Labskaus and had seen the Pulpety with beetroot salad from #aroundtheworldin80meatballs by @bunnybanyai at @kochbuchsuechtig. And therefore a plan for dinner 😁. However, I tweaked the recipe a little: I didn’t boil the beetroot for the salad, but grated it raw with apple and gherkin, and as I still had the stock left over from the Labskaus – in which I’d cooked the meat and the beetroot – I cooked the Pulpety in this. To avoid ending up with a red sauce as well 😅, I made a roux (based on a tip from Alice) using granulated chicken stock. I served them with boiled potatoes rather than mashed ones, and if there’d been a few capers floating in the sauce, you could have mistaken the whole thing for Königsberger Klopse. But as Königsberg isn’t far from Poland – at least geographically speaking – that was probably no surprise 😉 and it was absolutely delicious even without the capers 😋.

#pulpety #rotebete #beetroot

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Seen this one a couple of times on my feed, and realized I forgot to post this one! This is the roasted courgette with pistachio salsa and feta from Simple too by @ottolenghi and @verenalochmuller The courgette is another one of my favorite vegetables, next to the cauliflower. We did like this one, but what I will do differently next time is put them into the oven on a bigger oventray and spread them more out. I think they will caramelize better and have just a bit more color. I used a bit more feta, because well it was the last of that package 😄. We had it with some fried potatoes slices from the oven. A great weeknight dinner for us. And again no #rinafications !

#forgottenrecipescookbookclub @piastromexicankitchen
#ottotarian @mrslenguicooksottolenghi

#foodiefriends #foodcommunity

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Still need to post a few recipes from Simple too by @ottolenghi and @verenalochmuller I already made. I start today with the Sweet and sour tofu!

As you can see I used my favorite vegetable, the mighty cauliflower! No tofu on my kitchen or on my table 😂. Roasted the cauliflower in a pan. Used raisins and caster sugar for the sauce. On a plate the cauliflower, with the sauce, a red onion, pistachio nuts and basil leaves. And I served it with small papadums, because it looked nice on the plate😄! A very simple and nice recipe. On the side with some meat or fish, or on a table with small plates.

Just a few #rinafications
Cookbook of the year @piastromexicankitchen #forgottenrecipescookbookclub
#ottotarian flavors @mrslenguicooksottolenghi
#foodcommunity #foodiefriends

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🇩🇪 Labskaus ist nicht nur für Norddeutschland typisch, sondern für ganz Nordeuropa. Klassischerweise wird es mit Stampfkartoffeln, Pökelfleisch oder Corned beef und Roter Bete aus dem Glas gemacht. Für dieses Rezept aus "Norddeutsche Tapas" wird dagegen zuerst Rindfleisch mit frischer Roter Bete und Zwiebeln gekocht, zerkleinert und mit gestampften Kartoffeln gemischt. Erst dann kommen fein gewürfelte Rote Bete aus dem Glas plus ein Schuss Einlegesud, Essiggurken und Kapern dazu. Serviert wird mit einem Rollmops und Spiegelei. Was genau daran eine Tapa sein soll, hat sich mir nicht erschlossen - lecker war's aber trotzdem 👌🏼😋.

🇮🇪 Labskaus is not only typical of northern Germany, but also of northernEurope. Traditionally, it is made with mashed potatoes, salted meat or corned beef, and pickled beetroot from a jar. In this recipe from "Norddeutsche Tapas", however, beef is first cooked with fresh beetroot and onions, then chopped up and mixed with mashed potatoes. Only then are finely diced jarred beetroot, along with a dash of the pickling liquid, gherkins and capers added. It’s served with a rollmops and a fried egg. I couldn’t quite work out exactly what was supposed to make this a tapa – but it was delicious all the same 👌🏼😋.

My second recipe for #onebookthreerecipes hosted by @whennonnocooks and @jolana_bar_and_grill.

#labskaus #rotebete #beetroot

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Today's menu with a few #rinafications 😉

From Simple too by @ottolenghi and @verenalochmuller
Potatoes roasted with tahini and soy
The potatoes first need to steam covered in the oven with soy sauce and sunflower oil on a tray without oven paper. Next roast them with all the other flavors. The last time I did it without the oven paper, my potatoes were a little bit of a mess. So this time I just mixed all the flavors including the soy sauce with the potatoes, on a oven tray with paper for 35min. Not really crispy as it should be of course, but we still liked them. Will give it another try the way it should be next time😄.

Little gem with orange, pecans and Parmesan
I made it with iceberg lettuce and yellow paprika. For the dressing I used white wine vinegar, fig jam and dill. Loved that dressing, definitely on repeat here😋.

My own recipe:
Simple roasted red grapes and cherry tomatoes with olive oil and s&p. Just love red grapes from the oven❤️!

And finally also from Simple too our dessert:
Sumac roasted strawberries. Simply roasted with sumac, fresh mint, vanilla extract and caster sugar. On top of vanilla icecream a great way to finish our dinner! 🍧

#forgottenrecipescookbookclub @piastromexicankitchen
#ottorian @mrslenguicooksottolenghi

#foodiefriends #foodcommunity

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🇩🇪 Kaum hatte ich das Zucchini-Confit gepostet, hab ich bei Miki @axelriolondon und @linacuisine2021 die gerösteten Zucchini mit Pistazien-Salsa (nicht Pesto, @dkverlag 🤨) und Feta aus #ottolenghisimpletoo gesehen. Nun hatte ich für die Zucchini in meinem Kühlschrank eigentlich andere Pläne - hab die aber kurzerhand über den Haufen geworfen und für den Besuch eines Freundes diesen Zucchinisalat als Vorspeise gemacht. Meine Zucchinischeiben waren möglicherweise ein bisschen sehr dünn 😅 und daher teilweise sehr knusprig 😬. Aber dank der Salsa aus gerösteten Pistazien, Minze, Basilikum, Ahornsirup (statt Honig) und Limettensaft hat das gar nicht so sehr gestört und der Salat war ausgesprochen köstlich 👌🏼😋.

🇮🇪 No sooner had I posted the courgette confit than I saw Miki @axelriolondon and @linacuisine2021’s roasted courgettes with pistachio salsa and feta from #ottolenghisimpletoo. I’d actually had other plans for the courgettes in my fridge – but I threw those out the window without a second thought and made this courgette salad as a starter when a friend came round. My courgette slices were perhaps a bit too thin 😅 and so some of them turned out very crispy 😬. But thanks to the salsa made from roasted pistachios, mint, basil, maple syrup (instead of honey) and lime juice, it didn’t really matter and the salad was absolutely delicious 👌🏼😋.

Simple Too is definitely one of my favourite (if not THE favourite) cookbook(s) of this year for the #forgottenrecipescookbookclub hosted by @piastromexicankitchen.

#GreatMindsCookOttolenghi

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🇩🇪 Nachdem ich endlich Paprikapaste in der Tube gefunden habe (wenn auch ungarische 😅), kann ich jetzt auch die Rezepte mit Biber salçasi aus #ottolenghisimpletoo machen 🤩. Angefangen mit den weißen Bohnen mit Isot-Biber-Butter, die nicht nur mit gebräunter Butter mit Isot Biber, Salzzitrone und Zitronensaft beträufelt, sondern vorher in einer Sauce aus mehr Butter, Sahne, Zwiebeln, Knoblauch und Biber salçasi geköchelt werden. Direkt schade, dass die Riesenbohnen auf Deutsch nicht auch Butterbohnen heißen, sonst hätten wir quasi dreifach Butter 😁. Langer Rede kurzer Sinn - die buttrigen Bohnen waren einfach nur köstlich 👌🏼😋.

🇮🇪 Now that I’ve finally found red peppers paste in a tub (albeit Hungarian 😅), I can now make the recipes using biber salçası from #ottolenghisimpletoo as well 🤩. Starting with the butter beans with urfa chilli butter, which aren’t just drizzled with browned butter flavoured with Urfa chilli, preserved lemon and lemon juice, but are first simmered in a sauce made from more butter, cream, onions, garlic and biber salçasi. A triple butter dish, so to speak 😁. To cut a long story short – the buttery beans were simply delicious 👌🏼😋.

Simple Too is definitely one of my favourite (if not THE favourite) cookbook(s) of this year for the #forgottenrecipescookbookclub hosted by @piastromexicankitchen.

#GreatMindsCookOttolenghi

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FR / EN below Poulet rôti et chou au beurre de soja #simpletoo, @ottolenghi et @verenelochmuller p. 77

Une recette qui promet une petite nouveauté, avec des saveurs subtilement asiatiques.

Ici, tout cuit ensemble au four : le chou hispi coupé au fond du plat, accompagné d’ail, de gingembre, d’oignons verts, le poulet en papillon ( ici cuisses) de bouillon et d’un peu de sel. Après 30 min / 220 °C en chaleur tournante, on ajoute la sauce soja et le beurre, puis on poursuit la cuisson pendant 15 min.

Le chou était délicieux, bien imprégné de toutes ces saveurs, même s’il était moins caramélisé que je ne l’imaginais. La sauce avec l’ail était superbe, le poulet suit. Je serais curieuse d’essayer une cuisson plus longue à température plus douce, pour voir si elle permettrait au chou de développer encore davantage ses saveurs. Une belle recette à refaire et à explorer !

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Roast Chicken and Soy Butter Cabbage — #ottolenghisimpletoo, p. 77

A recipe that promises something a little different, with subtle new layers of asian flavour.

Everything cooks together in the oven: hispi cabbage at the bottom of the dish, with garlic, ginger, spring onions, on top the chicken, stock and a little salt. After 30 m/ 220°C in a fan oven, soy sauce and 100g butter are added, and everything goes back in for another 15 min.

The cabbage was delicious, infused with all those lovely flavours, although not quite as caramelised as I had imagined. The chicken was well cooked. I’d be curious to try a longer cooking time at a lower temperature next time, to see if that would allow the cabbage to develop even more depth of flavour. A lovely recipe to revisit and keep exploring!
#poulet #roastedveggies

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🇩🇪 Die zweite Hälfte des hübschen grünen Blumenkohls ist in den Blumenkohl-Pasta-Salat aus #ottolenghisimpletoo gewandert, und hier kann man jetzt auch die Farbe besser bewundern 💚. Abgesehen davon ist auch dieser Salat mal wieder ziemlich einfach - der bereits geröstete Blumenkohl wird mit gekochter kurzer Pasta (ich hatte Maccheroni), eingeweichten Rosinen, gehackten grünen Oliven, ebenfalls gehackten gerösteten Mandeln, Petersilie, Halloumi (ich hab den Rest der angebrochenen Packung Feta vom Soufllé-Auflauf verwendet) und einem Dressing aus Olivenöl, Zitronensaft und -zeste, Knoblauch und Urfa-Chili gemischt. Die Mandeln hatte ich bereits für die letzten paar Minuten mit dem Blumenkohl zusammen geröstet, und alles andere hab ich vorbereitet, während die Nudeln kochten. Ein sehr entspannter, hübscher und ausgesprochen köstlicher Nudelsalat 👌🏼😋.

🇮🇪 The second half of the beautiful green cauliflower went into the cauliflower and pasta salad from #ottolenghisimpletoo, and here you can really admire the colour 💚. Apart from that, this salad is once again pretty simple – the pre-roasted cauliflower is mixed with cooked short pasta (I used maccheroni), soaked raisins, chopped green olives, chopped toasted almonds, parsley, halloumi (I used the rest of the opened pack of feta from the soufflé bake) and a dressing of olive oil, lemon juice and zest, garlic and Urfa chilli. I’d already tossed the almonds in the oven with the cauliflower for the last few minutes, and I prepared everything else while the pasta was cooking. A very relaxed, lovely and absolutely delicious pasta salad 👌🏼😋.

Simple Too is definitely one of my favourite (if not THE favourite) cookbook(s) of this year for the #forgottenrecipescookbookclub hosted by @piastromexicankitchen.

#GreatMindsCookOttolenghi

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