Sunday, 29 August 2010

Sweet Potato and Chilli Soup

What you need
  • 1-2 tbl spoons vegetable oil, salt, pepper
  • 2 chillies
  • 3 parsnip roots
  • 4 sweet potatoes
  • 1 bunch of fresh chives and spring onions
  • 2-3 garlic cloves
  • 1 litre water
Equipment: food processor, pot

How you do it
  • cut chillies in halves, wash and remove the seeds. then chop into small bits
  • peel onion, garlic cloves, parsnip roots and sweet potatoes
  • wash chives and spring onions
  • chop the onions, garlic cloves and parsnip roots into small bits
  • put the vegetable oil into the pot and heat up
  • when the oil is hot add the chopped chillies, parsnips, garlic and onions. add salt and pepper. stir and mix and then let it cook for ca 5 min.
  • in the meantime, cut the peeled sweet potatoes into smaller chunks. chop the spring onions into small pieces.
  • add the sweet potatoes - cook for 2-3 min then add the chopped spring onions.
  • cook for another 5 minutes while stirring
  • now add the 1 litre water and bring to the boil.
  • when the soup boils reduce heat - put a lid on the pot and let simmer for ca 25 min.
  • remove from cooker and let it cool down for ca 1 hour.
  • in the meantime chop the chives - but do not add them just yet.
  • when the soup is cooled down - process it in the blender/processor until smooth.
  • put it back into the pot and heat up until it just boils.
  • then add the chopped chives, mix and cook it for another 1-2 min.
  • either serve - or remove from cooker.

Friday, 27 August 2010

Roasted Pepper/Tomato Soup

What you need
  • 3 peppers
  • 4 cloves of garlic
  • salt, pepper, basil leaves, oregano leaves
  • 8-9 tomatoes
  • 1 onion
  • 4 small potatoes
  • ca 1 litre water
  • 3 tbl spoons oil
  • 4 spring onions
  • 1 teaspoon of balsamic vinegar
Equipment: baking form, a pot, food processor/blender

How you do it

Prepare the peppers
  • preheat the oven to ca 200 C
  • wash the peppers, cut in halves. Get rid of the seeds.
  • peel the garlic cloves and chop into small bits
  • lay the washed and cut pepper halves into the baking form
  • sprinkle the chopped garlic over it
  • pour the oil over it
  • put the form into the oven and bake for ca 1 hour
  • remove from oven and allow to cool down.
  • save the oil in a cup
  • wash the tomatoes, basil and oregano leaves
  • peel the potatoes
  • peel the onion and spring onions - and chop into small bits
  • cut half of the basil and oregano leaves very small
  • remove the stems from the tomatoes and cut in quarter
  • use the oil from the pepper roasting and put into a pot
  • heat up until hot
  • add the roasted pepper, onions and the chopped oregano leaves. heat for ca 5 min
  • add the potatoes. heat for another 5 min. then add the tomatoes and basil leaves and cook for another 5 min.
  • add the teaspoon of balsamic vinegar.
  • add the water. stir. heat until the soup is on the boil.
  • reduce heat, add the cover the pot and let cook for 10 min.
  • after 10min add the other half of the oregano leaves
  • cook for another 5 min then add the chopped spring onions. Let it cook for another 10 min.
  • Turn off the heat and add the basil leaves.
  • Let it cool off. When cool put the soup into the blender and process the soup until it is smooth.
  • you may retain a few basil leaves when the soup is going to be served.

Broccoli Stilton Soup

What you need
  • broccoli
  • stilton ca 75-100g
  • 1 onion
  • 1 tbl spoon oil
  • salt, pepper, muscat
  • flat leaf parsley
  • 4 small potatoes
  • vegetable soup stock cubes (you need 2 for 1 litre)
  • 1 litre water
Equipment: pot, food processor/blender, knife, chopping board.

How you do it
  • peel potatoes, onion
  • wash broccoli, parsley
  • chop onion and parsley into as small pieces as possible
  • put oil into pot and heat until very hot. put chopped onions and half of the chopped parsley into it. add salt and pepper.
  • cook for ca 3 min until onions turn slightly brown.
  • add 1 ltr of water and bring to the boil. add the vegetable soup stock cubes and stir until dissolved.
  • add broccoli and potatoes. Bring to the boil briefly - then turn heat down and cover the pot with a lid. Let cook for ca 25min.
  • Let it cool down for ca 1 hr.
  • Put the cooled soup into a food processor/blender and process until the soup is thick/creamy.
  • Put the soup back into the pot and heat up again and boil briefly.
  • Add the Stilton cheese and stir continuously until the cheese is melted. Grate fresh muscat into it (be careful with it as it has quite an intense taste).
  • In the last 2 minutes add the rest of the parsley to it.

Sunday, 1 August 2010

Fruit Salad

What you need
  • 2 bananas
  • 2 peaches
  • 2 apples
  • 2 kiwis and/or strawberries
  • dried fruit mix, i.e. raisins, lemon/orange
  • sugar, cinnamon, vanilla
  • 1 lemon
How you do it
  • get the juice from the lemon and keep in cup.
  • wash the peaches, apples (strawberries).
  • cut the peaches/apples into 1/4 pieces. Remove the seeds/stones. again cut the 1/4 pieces into halves. Chop the remaining pieces into small pieces. add to a bowl.
  • peel Kiwis and chop into small pieces. peel banana and slice into small pieces. add to bowl.
  • add the dried fruit.
  • sprinkle 1 teaspoon of cinnamon, 2 tablespoons of sugar. if you have access to vanilla sugar you can take 1 tblspoon normal sugar and 1/2-1tblspoon vanilla sugar. otherwise extract the vanilla from the pod and add to the fruit mix.
  • add the lemon juice.
  • mix well.
  • cover the bowl and put into fridge for 1-2 hrs.
The dish goes very well with either whipped cream and/or Advocaat (egg based liqueur)

Black Olive Paste

What you need
  • black pitted olives (ca 100g)
  • salt, pepper, a pinch of sugar
  • 3-4 garlic cloves
  • olive oil
  • balsamic vinegar

How you do it
  • peel the garlic cloves
  • put the pitted olives, garlic, salt, pepper and a pinch of sugar into a food processor/blender
  • add ca 1-2 tblspoons balsamic vinegar
  • add 100mL olive oil
  • close the lid and switch on the blender. If the paste gets too solid add olive oil.
  • let it run until it is really creamy.

Spicy Pasta Salad

What you need
  • pasta (e.g. penne) ca 200g
  • salt, pepper
  • parmesan finely grated
  • prawns - ca 100-150g
  • 1-2 chillies, 2 garlic cloves
  • olive oil
  • coriander, parsley

How you do it
  • bring a pot of water to the boil. then add salt - then the pasta
  • chop the garlic cloves.
  • chop the parsley and coriander leaves. keep separate
  • cut the chillies into halves, remove the seeds and wash thoroughly. then cut into thin slices
  • wash and dry the prawns
  • in the meantime, put 1 tblspoon olive oil into a frying pan and heat up until the oil is hot.
  • add chopped chillies, salt, pepper, prawns and parsley into the frying pan. fry for ca 5 min and stir well.
  • remove the frying pan from the burner and let cool down.
  • remove the pasta from the pot when ready and let cool down until luke warm.
  • add the pasta to the prawns/chilli mix in the pan. stir and add the chopped coriander. Mix well.
  • let it rest for a 5 min - then add the finely grated parmesan cheese and again mix well.
  • put the pasta mix into a bowl. ready to serve.