Wednesday, 3 May 2017

Leek and potato soup - recipe

When we are all I'll, I tend to make something simple but warm for us. Ideally a soup that is easy to eat, especially for kids. The one soupi came to think of to make few days ago, was this easy pieasy leek and potato soup. Very good and supricingly filling. You will definitely get more energy once you eat this soup.

1 whole leek, sliced
4-5 potatoes, dices
2-3 tbsp cream fraiche
1 tsp cumin, ginger and nutmeg
1 small onion

1. Slice the leek and onion and put in a deep non stick pot. Add few tbsp of oil and fry on medium heat. Peeland dice the potatoes and add them in the pot. Mix and season with the spices and salt aswell as pepper to to taste.

2. Add few cups of boiling water and the cream fraiche, then let it simmer for good 20-30 min.

3. Blend it with food blender until the soup becomes smooth and silky. If to thick, add more boiled water until you have the desired consistency. Serve with a nice fresh baguette.


Mediterranean style omelette with vegetables and fried aubergine

In our family, we tend to keep breakfasts simple. But sometimes we like to make a nice big meal, which involves frying and most likely eggs. We love eggs. Hubby made this really lovely omelette that has mushroom, tomatoes and paprika in it, surrounded by fried aubergines. So tasteful and filling.

4 eggs
1 small onion
Few cherry tomatoes
Few mushrooms
Half paprika
Oil for frying
Seasoning to taste: 
Toscan spice mix
Half aubergine, sliced in circles

1. Frychopped tomatoes, mushrooms and paprika in few tbsp of oil until soft and golden. Add four raw eggs and mix well. Add the seasoning and mix few times until the scrambled egg is done. Put a side.

2. Slice the aubergine in round circles and season with salt and pepper to taste. Fryon high heat until well done.

3. Serve the scrambled egg in a round plate and put the fried aubergine slices in a circle on top. Serve it with a nice baguette and cup of hot tea. Delicious at any time of the day.


Bulgur pilaf with chickpeas and chicken - recipe

I would like to experiment little with bulgur and add more taste to it when I use it in my cooking. Today I decided to make a bulgur pilaf with chicken and chickpeas, as that was what I had at hand. It turned really good and fluffy. I think I will make this my picnic dish when we go out with the whole family. It can be served with alot really: a salad, pieces of meat, fish or just a bowl of yoghurt seasoned with mint and g,arlic. The choices are endless.

1 cups bulgur with vermicelli
1 tbsp tomato puree
3-4tbsp oil
400g can of chickpeas
1 tsp cumin, garam masala, paprika powder
0,5 tsp ground ginger, garlic

Fried chicken:
4-5 chicken tenders cut to bite size
3-4 tbsp oil to fry in
1 tsp curry, paprika, cumin, parsley, ginger and garlic

1. Begin with cutting the chicken tenders in bite size pieces and marrinate in all the spices. Let sit for ten min. Then fry in an non-stick pan with few tbsp of oil on high heat. Turn ocassionaly and set aside once golden brown.

2. On a pot add few tbsp oil and the bulgur with vermicelli on medium heat. Add all the spices and the pure as well. Add the drained chickpeas. Salt and pepper to taste. Then add 2,5 cup of boiled water and let it come to a boil on high heat. Then turn the heat to the lowest setting and let it simmer for 20-30 min until the bulgur is soft and fluffy.

3. In a big serving dish, mix the bulgur pilaf with the chicken pieces. Serve with a nice tangy salad and maybe minty yoghurt.