Loving my meal has moved

Loving my meal is now at www.lovingmymeal.com.

I hope to see you there!



Turkish Bulghur and Red Lentil Soup

Turkish bulghur wheat and lentil soup

Turkish bulgar wheat and lentil soup

This soup is great. It’s substantial and warms you up with the flavour of sweet smoked paprika. Served here with rye bread.

The recipe is from Hugh Fearnley-Wittingstall’s  piece in the Guardian, which has some more tasty couscous, bulgur wheat and quinoa recipes.


Leek, onion and chestnut risotto

Chestnut rissoto


Ok, ok it looks like this blog is becoming all about Hugh Fearnley-Whittingstall (I still can’t remember how to spell his surname even after so many times of writing it), but what can I say his Veg Everyday is the first cookbook I have ever bought, and I’m err… loving it.

So here’s another one based on his leek and chestnut risotto, but I’ve added onions to my version.

Serves 4

75g butter

some olive oil

2 large leeks and 2 onions (about 500g altogether) finely sliced

about 800ml vegetable stock

150ml dry white wine

200g cooked, peeled chestnuts, crumbled

sea salt and freshly ground black pepper

thyme leaves to finish

Heat 50g of the butter and a little oil in a large saucepan over a medium heat. As soon as it’s foaming, add the leeks and onions, lower the heat and sweat gently for about 20 min until silky, stirring occasionally.

Add the rice to the leeks and stir well, then add the wine. Wait until the wine evaporates and then start adding the hot stock, about a quarter at a time. Stir often, adding more hot stock as it’s absorbed.

After about 25 mins the rice should be cooked, with just a hint of bite to it and all the stock should be used up.

While the risotto is cooking , heat 20g of butter with a bit of oil on a medium heat and add the chestnuts with a pinch of salt.

Turn the heat up a bit and fry stirring often, for about 2 mins, until the butter and chestnuts. Make sure the butter and chestnuts don’t burn. Take of the heat.

When the risotto is cooked, season to taste, add the chestnuts and thyme and serve.



Stuffed peppers with potatoes, feta and pesto

Roasted peppers with potatoes, pesto and feta

Roasted peppers with potatoes, pesto and feta

As I’ve been cooking my way through Hugh Fearnley-Whittingstall’s Veg everyday cookbook, I’ve found another easy treat, really simple stuffed peppers. This is the recipe as it is in the Veg everyday cookbook, which if you haven’t noticed I would definitely thoroughly recommend!

Serves 4

200g small new potatoes

4 red peppers

1 tbl spoon olive oil

200g feta cheese

4 tbl spoons good quality pesto

sea salt and freshly ground pepper

a small handful of basil leaves to finish (optional)

Preheat the oven to 200 Celsius/Gas Mark 6.

Bring a pan of salted water to boil, add the potatoes  and boil for 8 – 12 minutes, until just tender. Drain and cool slightly.

Halve the peppers and take out the seeds. Brush the outsides with olive oil and place on a baking tray lined with baking paper.

Halve or quarter the new potatoes, in a bowl, mix them well with the pesto and feta (1 cm cubes).

Stuff the peppers with the mixture and put into the oven for 40 – 45 minutes, until browned on the top.

Scatter chopped basil leave and serve.

I served this with a rocket and avocado salad, with olive oil and balsamic vinegar.

Top tip: Always make more food than you need and take it to work as a packed lunch. It’s tastier and cheaper. 

Chicken soup for the soul

Chicken soup

Today I was craving chicken soup, the ultimate comfort food when you’re feeling under the weather. If it actually helps or not, that’s another question but psychologically it sorted me out as well as being well tasty.

For this soup I fried some onion, cut up 2 carrots, one parsnip and 1/4 celeriac into cubes fried them a bit with the onion and then added a whole chicken (organic, free range), covered with boiling water and left to simmer for an hour.

After an hour took the chicken out, added a bit of meat from it to the soup (and saved the rest for another purpose) as well as some rice noodles. When the noodles were done I seasoned the soup with salt and pepper.

Served with lemon, chopped parsley and some soya sauce.




Potatoes with quark

brambory s tvarohem

Potatoes with quark cheese, butter and soured milk to wash down with is a simple Czech dish. We were lucky enough to get all the ingredients from local farms.

Simple food is just what the doctor ordered after so much eating during Christmas and the New Year.



Goose with sauerkraut and dumplings


Yes and can you guess where I am?  Of course back in the Czech Republic, where else would I be eating dumplings with sauerkraut and goose, something I’d never think of having in the UK is something which is normal to have when I’m here. Because with changes in country comes changes of taste.

Enjoy your meal wherever you are!