Posts Tagged ‘ Carrot ’

Carrot and Celery Gratin

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Carrot and celery remind me of my adolescence year when I used to make hair masker out of them. I still can remember my best friend back then ¬†told me that my hair smelled like soup ūüėČ .

Now days I cook a lot with carrot but not with celery,  celery for me has such a strong aroma and too peppery, so I like to use parsley instead.

When Scott from Real Epicurean informed me that this month “In The Bag” event’s theme is Detox¬† recipe with the use¬† of¬† carrot , celery, and beetroot, I sort of have no choice but to include celery, because for me beetroot is stranger than celery…hehe.

So, here is my attempt of a healthier cooking.

Carrot and Celery Gratin

Ingredients

  • 3 medium carrots, finely grated
  • 1 big celery root, chopped +/- 1 cm
  • 1 cup milk
  • 1 cup bread crumbs
  • 1 cup shredded mozzarella cheese
  • salt
  • pepper

Directions

  1. Heat oven for 180′ C
  2. Mix all ingredients except the cheese in bowl, add salt & pepper to the taste
  3. Put the mix in ramekins
  4. Baked for 30 mins
  5. Add the cheese on top and bake for another 15 mins
  6. Serve it warm

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Yellow rice with Roast Lamb Ribs on a bed of Hierloom Tomatoes and Carrot salad

It is a very busy month for me, when the challenge of KBB came, it¬†didn’t just came like that but came with surprise…¬† that the challenges¬†are also¬† competitions, because this month is the first anniversary for KBB.

Although I didn’t join KBB since the very beginning, but the group is very dear to me, full with warm hearted and talented people.

This time with theme¬† “colourful”, Our host launched¬† 3 competitions: cooking, baking and photography. I choose only cooking competition, because I’ve been doing a lot of baking lately and neglected my first passion, cooking…¬† (psst…my other reason is actually I had to pick my battle, most of KBB members are professional bakers and dare I to compete with my pocket¬† bridging camera with award winning members with their DSLR? ¬†LOL… guess not… run..run away), so this is¬†for the love of¬†cooking and KBB !!! ūüėÄ

The event is hosted by the Chief, her self and Dewi Oni (non-blogger), for cooking competition  judge by mbak Ine and mbak Estherlita.

Recipe in Indonesian, here. 

Yellow rice

Ingredients

  • 500 gr jasmine rice
  • 2 tbsp sunflower oil
  • 2 1/2 cups water
  • 1 tsp turmeric powder
  • salt

Direction

  1. Heat the oil
  2. Put the washed rice and saute for 2-3 mins
  3. Add  2 cups water and mix
  4. Add turmeric and salt
  5. Cook until “al dente” and sprinkle the rest 1/2 cup of water on top
  6. Remove from the heat

 

Heirloom Tomatoes  and Carot Salad

Ingredients

  • 250 gr Heirloom Tomatoes (cut in halves)
  • 250 gr Carrots (shredded)
  • 1/4 gr Onion (sliced very tiny)
  • Cilantro
  • 2 tbsp olive oil
  • 1 tsp salt
  • juice of half lemon

Directions

Mix all the ingredients together and chill  before served.

*Tips: For preparing vegetable salad, first of all mix the tomatoes and carrots( they take longer to absorb dressings) first with dressing, then the rest of the veggies.

 

Asian Roast Lamb Ribs

Ingredients

  • 500 gr Lamb Ribs
  • 3 tbsp Kikkoman Soy Sauce
  • 2 cloves Garlic (smashed and sliced)
  • 2 (Indonesian) Bay leaves
  • 1 lemon leaf
  • 1/2 tbsp Cheyenne pepper
  • juice of half big lemon
  • Salt

 

Directions

  1. Marinate ( leave the lemon skin in the bowl) lamb with all ingredients for min. 2 hrs (over night for best result).
  2. Heat the oven¬†200′ C.
  3. Lay aluminium foil over a baking sheet, arrange the ribs (take out the lemon skin), close the foil covering all the meat, bake for 12-15 mins.
  4. Open up the foil, roast (with upper fire) for another 8-10 mins to achieve crunchy meat surfaces
  5. Serve warm with the rice and salad.

*Tips: To avoid strong lamb aroma, don’t wash the meat before you cook it (just make sure that your butcher is a clean one ūüėČ )