Archive for the ‘What I ate today’ Category

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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. 

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!

Christmas table

The traditional Czech Christmas meal is carp and potato salad, and this year we spent Christmas at my aunt’s and cousins’ house who added some lovely seafood into the mix. And this is what it all looked like.

The table set for dinner before we descended on it.

The table set for dinner before we descended on it.

Soup with liver dumplings to start off with.


The pièce de résistance (according to some only) the carp in breadcrumbs.

The pièce de résistance (according to some only) the carp in breadcrumbs.

And the true pièce de résistance for me - potato salad.

And the true pièce de résistance for me – potato salad.

Some more yummy seafood in case there wasn’t enough.

Tuna, scallops, prawns and squid.

Tuna, scallops, prawns and squid.

My plate -  can guess which dish is my favourite?

My plate – can guess which dish is my favourite?


And last but not least – homemade Christmas cookies – Czech style

xmas food


And that’s it! I have to say that I can’t take absolutely any credit for cooking any of the above, which were all made by my aunt and cousins and were all amazingly delicious. My mum made the carp which was also tastier than we remembered, so all in all it was a success, thanks to all those who did the cooking!

What did you eat for you Christmas dinner/lunch? Whatever it was I hope you’ve had a great time eating fantastic food in good company like we did.

Merry Christmas!






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.


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



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.