Archive for the ‘Recipes’ Category

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.

Enjoy!

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.

 

 

 

Carrot and green bean risotto

SAMSUNGThis recipe is based on non other than my favourite chef at the moment – Hugh Fearnley-Whittingstall’s recipe in his Veg everyday cookbook. His recipe is with baby carrots and broad beans whereas mine is with normal carrots and green beans because that’s what I had in the fridge, but otherwise the recipe and amounts are the same.

Ingredients:

1 tbl spoon olive oil

40g butter

1 large onion, finely chopped

about 800ml vegetable stock

200g risotto rice

250 – 300g carrots cut lenghtways into about 2cm pieces

150g green beans

Paremesan or goats cheese to sprinkle over the top

handful of flat leaf parsely, chopped

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Method:

Heat 25g of butter with the oil and fry the onion until soft (about 10 mins). Add the rice and mix with the onion.

Add the wine. Cook until wine is absorbed and then add the stock , about a quarter at a time, waiting until it’s absorbed and stirring frequently before adding the next stock.

Add the carrots and beans to the mix about 5 mins after the rice.

Cook until rice and veg is tender. Season to taste with salt and pepper.

Stir in the butter, and serve with the parsley, parmesan, and a sprinkle of olive oil.

Enjoy!

Baked potato gratin with cheese and onions

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This combination of potatoes, fried onions, cheese and butter is amazing and real comfort food. I’ve followed Hugh Fearnley-Whittingstall’s recipe.

“Pan Haggerty

The Northumberland take on the delicious combination of potatoes, onions and cheese. Rich and buttery, I like it with a crisp, green salad and some simply cooked pulses. Serves six as a side dish.

50g butter
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes such as maris piper
80g mature cheddar, grated
Sea salt and freshly ground black pepper

Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandolin or the slicing side of a box cheese grater).

Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.”

Roast veg, courgette, pepper and artichoke pasta

This is a easy dish to whip up for dinner or lunch.

Fry some red pepper and courgette with olive oil, until charred and soft.

Cook pasta.

Mix it together, adding pesto, chopped cherry tomatoes, some fresh herbs (basil or parsley) and some grilled artichokes. You can also add toasted pine nuts and sprinkle with Parmesan. Add salt and pepper and your’re ready to eat.

Top tip: Make more to put in your lunchbox for the next day.

Butternut squash and sage risotto

This recipe is from the September issue of the Czech food magazine Apetit.

Serves 4

1kg butternut squash – cut into squares and baked in the oven at 200 degrees until soft with some olive oil and chopped sage

2 tbl spoons olive oil

a bunch of sage – half finely chopped

1.5l vegetable stock

50g butter

salt and freshly gournd pepper

1 onion – finely chopped

300g risotto rice

150ml white wine

50g parmesan – finely grated

Bake the squash in the oven until soft. Fry the onion in half of the butter, until soft. Stir in the rice and wine. Leave the wine to evaporate and then add a ladel full of vegetable stock. Wait until the stock evaporates and then add another one. Keep doing this until you use up all the stock. In the meantime fry whole sage leave in the olive oil and dry on a paper kitchen towel. Add half of the baked squash to the risotto and squash it in with a fork until mashed. Add salt and pepper.  Serve the risotto with the other half of the squash on top and the fried sage leaves.

Bon apetit!