LEEKS WITH CARAWAY SEEDS
Provided by Regina Schrambling
Categories side dish
Time 15m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Trim the tops and greens off the leeks. Cut the white section in half lengthwise and wash thoroughly under cold running water. Slice diagonally into quarter-inch pieces.
- Heat the butter in a medium-sized skillet over medium-high heat. Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes. Add the vermouth, reduce the heat to low and cover the pan. Cook for three to five minutes, until the leeks are tender. Serve immediately.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 4 grams, TransFat 0 grams
CARAWAY SEED CAKE
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BRAISED CABBAGE WITH APPLE AND CARAWAY SEEDS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet and add the onion and garlic. Cook, stirring, until wilted. Do not brown. Add the cabbage, apple, vinegar, caraway seeds, chicken broth, salt and pepper.
- Bring to a boil, stir, cover and simmer for 15 minutes. Uncover and if there is too much liquid, reduce it accordingly.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 688 milligrams, Sugar 12 grams, TransFat 0 grams
CABBAGE WITH CARAWAY
A simple cabbage side dish, packed with goodness and low-fat to boot!
Provided by Good Food team
Categories Buffet, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.
Nutrition Facts : Calories 98 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
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POTATO LEEK AND LENTIL SOUP WITH CARAWAY SEEDS
From thehealthfulideas.com
4.9/5 (12)Total Time 50 minsCategory SoupCalories 405 per serving
- Start by soaking the lentils. Place them in a big bowl and cover with at least twice as much water. They absorb a lot of water while they soak. Set the bowl aside and let the lentils soak for at least an hour.
- In a big pot, heat the avocado oil and butter (if using) over high heat. Add the chopped leeks, chopped celery, and caraway seeds. Lower the heat and cook for about 10 minutes. When the leeks soften and have reduced in size, add the oregano, marjoram, diced potatoes, 2 bay leaves, and boiling water. Bring back to a boil, lower the heat to medium-low and simmer covered for about 30 minutes or until the potatoes are soft.
- When ready to cook the lentils, drain and rinse them, place them in a medium pot, cover with 2 1/2 cups of water, add 1 bay leaf, and 1 piece of kombu (if using) and bring to a boil. Lower the heat and cook covered for about 15 minutes or until soft. Drain any excess liquid and set aside.
- To finish the soup, discard the bay leaves, add the miso, harissa paste (or red pepper flakes) to the soup, and stir to combine. To blend it, either ladle about half of the soup into a bowl and use an immersion blender to blend the rest of it that's left in the pot. Return the reserved soup in the bowl back into the pot and stir. Or you can carefully ladle about half of the soup into a blender, blend until smooth, and pour it back into the big pot. Lastly, add the lentils (as much as you like) and reserve some for garnish if desired.
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