Saturday, 24 September 2011

Quick side dishes



We had a nice day out in Stuttgart today, enjoying strolling along in the unusually sunny weather. One of the places we visited was the Saturday market where we perused the array of fresh fruit and vegetables on display. Generally we try to buy food that is in season and there was no shortage today.  Last weekend I had a friend over to stay and we ate at a restaurant close the to Karlsplatz flea market. I had an amazing salad with pfifferling mushrooms, marinated pumpkin and toasted hazelnuts, it was delicious and I hope to re create it here very soon, and that's why I bought some of the mushrooms. Here's a small selection of some of the other things we got, you can see just how fresh it is.

Pfifferling Mushrooms, fresh arugula and plum tomatoes

Super fresh lamb lettuce
 I also found a great bargain in Merz &Benzing, a Le Creuset 12" non stick wok, just perfect for stir fries and dishes where you need a lot of room such as pan fried sprouts or cabbage. Reduced from 135 to €99 it was a great deal and there are still a few left if anyone is interested.


 One of the things there is always a glut of this time of year, is courgettes/zucchini. This is a quick way to cook them and one of the things we had as a side dish with the chicken. It takes just 10 minutes to cook and goes with lots of meats. You can also add some thinly sliced bell peppers if you want to add even more flavor.

Ingredients (serves 4)
1 large courgette/ zucchini or 2-3 smaller ones, cut in half lengthways if they are large, then into 2-3mm slices.
1 medium onion cut into chunks
handful of small mushrooms cut into quarters or sliced if they are larger.
2 cloves garlic, peeled then smashed with the back of a knife to release the flavor.
olive or coconut oil for sauteing.
salt and pepper
some fresh thyme leaves stripped from the stalk.

Method



Heat a non stick wok or pan over a medium high heat and add a little olive or coconut oil.
Add the chopped onion, courgettes and mushrooms and cook for 5 -10 minutes, turning frequently.

When the vegetables have softened and are starting to gently brown, add the garlic and continue to cook for a further minute or two, just long enough to impart some garlic flavor.

 Add salt and pepper to taste and some fresh thyme leaves. Serve immediately.

1 comment:

  1. Glad you had another enjoyable stroll around the market. That looks lovely, might try that tonight.

    ReplyDelete