Sweet potato and carrot soup

Sweet potato and carrot soup 750

When it comes to quick and nutritious meal, a bowl of soup alongside fresh roll and baguette are the perfect solution. And with just few ingredients you can create truly delicious quick snack, lunch or evening meal.

Sweet potato and carrot soup

serves 3-4

Ingredients:

1 large sweet potato, peeled and cubed
2 medium carrots, peeled and cubed
1 large red onion, chopped
1 garlic clove, peeled and sliced
600 ml stock, vegetable or chicken one (plus more water if needed)
2 tbsp olive oil
1/2 tsp dried turmeric
1/2 tsp dried ginger
salt
pepper
fresh chive, few springs to decorate

Heat the olive oil in a saucepan, add the onion, garlic, sweet potato and carrots, saute for 6-8 minutes. Pour the stock. Add turmeric, ginger, salt and pepper. Simmer gently until all vegetables are cooked.
In a blender or food processor, blend the soup in batches until smooth.
Ladle the soup into warm soup bowls, decorate with few chive springs and serve with fresh bread rolls or baguette.

Bon appetit.

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Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes, sliced
1 green pepper, cut into stripes
1 red pepper, cut into stripes
2 small white onions, cut into wedges
2 small red onions, cut into wedges
400-500 g tin chopped tomatoes
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo, cut into bitesize chunks
2 garlic cloves, chopped
1 tsp ground paprika,
2-3 tsp sugar
salt, pepper
5 tbsp of oil

Cut peppers into stripes then slice onions and courgettes. Cut chorizo into bitesize chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender. Serve with fresh garlic focaccia bread or bread rolls.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!

Spicy Beef with Oyster & Black Bean Garlic Sauce

Spicy Beef 2 700

Happy Chinese New Year!

Spicy Beef with Oyster & Black Bean Garlic Sauce

Ingredients:
450 g beef (rump steak), thinly sliced into strips
8 baby corns, chopped
10-15 mange tout peas, trimmed
small yellow pepper, cut into thin strips
small orange pepper, cut into thin strips
1 red chilli, chopped
2 garlic cloves, chopped
2 slices fresh ginger
3 tbsp Oyster sauce
3 tbsp Black Bean Garlic sauce
1/2 lemon
2 tsp honey
4-6 tbsp Oil

Marinade beef in Oyster sauce, Black Bean Garlic sauce, honey and lemon juice for 30 minutes. Heat a non-stick frying pan or wok over a high heat. Remove beef from marinade and stir-fry for 5 minutes. In separate pan stir-fry all vegetables for 3 minutes. When ready add fried vegetables to the beef, add remaining marinade from a bowl (scrape off as much as possible), stir and cook for further 2-3 minutes. Serve with plain rice. Bon appetit.

Spicy meatloaf with onions and bulgar wheat

Spicy meatloaf with onions and bulgar wheat.

Ingredients:

400g pork sausage meat
450g pork sausages with herbs or spices
50 g bulgar wheat
1 egg, lightly beaten
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 red chilli, chopped
3-4 tbsp breadcrumbs
2 tsp smoked ground paprika
1 tsp each of dried herbs: marjoram, oregano, thyme
1 tbsp tomato ketchup
salt
black pepper
½ tsp butter

Preheat the oven to 180°C. Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm).

In a small pan, cook bulgar wheat for 8 minutes, then drain well.

In a large mixing bowl, combine all meat with onions, garlic, chilli, dried herbs and paprika. Add cooked bulgar wheat, beaten egg and breadcrumbs. Mix well. Season with salt and pepper.

Turn into the tin and press down firmly with the back of the spoon. Then spread lightly tomato ketchup over it. Bake in the centre of the oven for 90 minutes. Let it rest in a tin for 5-10 minutes and then transfer to the serving plate.

Serve hot with roast or mashed potatoes and your favourite chutney. Also delicious cold.

Bon appetit.

Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

Ingredients:
100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.

Beijing Braised Beef

Beijing Braised Beef

Beijing Braised Beef

Ingredients:
400 g frying beef steak, cut into stripes
3 sweet yellow mini peppers, cut into bitesize chunks
5-6 shallots, cut into wedges
2 garlic cloves, chopped
2 slices fresh ginger
4-5 tbsp hoisin sauce
2 tbsp soy sauce
700 ml stock
2 whole star anise
1 tbsp granutated sugar
3 tbsp oil
black pepper

Marinade beef in 2 tbsp of hoisin sauce for 1-2 hours. Heat a non-stick frying pan or wok over high heat. Remove beef from marinade and fry for 5 minutes turning occasionally. Then add shallots, peppers and garlic and continue to stir-fry them for 3-4 minutes until they are brown. Then transfer all into medium size casserole dish. Add 2-3 tbsp of hoisin sauce, soy sauce, sugar, star anise, slices of ginger and stock. Bring to the boil and then turn the heat down and simmer for 1 hour. Stir occasionally.

Serve with rice and your fave green vegetables.

Bon appetit.

Ratatouille with Chorizo

Ratatouille with Chorizo

Delicious ratatouille with Unearthed Chorizo. Easy and heart-warming dish for winter days.

Ratatouille with Chorizo

Ingredients:
2 large courgettes,
1 green pepper,
1 red pepper,
2 white onions,
2 small red onions,
400-500 g tin chopped tomatoes,
200 g Unearthed Chorizo de Leon stick, or other good quality chorizo
2 garlic cloves,
1 tsp ground paprika,
2 tsp sugar,
salt, pepper,
5 tbsp of oil

Cut peppers into strips then slice onions and courgettes. Cut chorizo into bite size chunks. Heat the oil in a large saucepan over medium high heat. Add the onions and peppers and cook slowly for 15 minutes, stirring occasionally until soft. Add courgettes, garlic, chorizo and tomatoes. Season with salt, sugar, pepper and ground paprika. Cook for further 15 minutes until the courgettes are tender.

It’s a truly fabulous dish with a pinch of heat and unearthed smoky flavour of chorizo. Enjoy!