Leek and potato soup - recipe

When we're all feeling under the weather, I usually opt for something simple yet comforting. A warm soup is always a hit, especially with the kids. One recipe that came to mind a few days ago was this easy-peasy leek and potato soup. It's increadible tasty and surprisingly filling, guaranteed to boost your energy levels after just one bowl. 

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

2-3 tbsp oil

salt and pepper to taste

Method:
1. Slice the leek and onion, then add them to a deep non stick pot with a few tablespoons of oil. Fry them over medium heat until softened. Peel and dice the potatoes, then add them to the pot. Mix well and season with the spices, salt, and pepper to to taste.

2. Pour in a few cups of boiling water and  add the cream fraiche. Let the soup simmer for a good 20-30 minutes.

3. Once the potatoes are tender, blend the soup until smooth and silky using a food blender. If it's too thick, add more boiled water until you reach your desired consistency. Serve hot with a fresh baguette on the side.

Enjoy!

Mediterranean style omelette with vegetables and fried aubergine

In our family, we tend to keep breakfasts simple,  but sometimes we enjoy preparing a hearty meal that  involves frying, often featuring eggs, a particular favorite of ours. Recently, my husband whipped up a delightful omelette filled with mushrooms, tomatoes, and paprika, accompanied by golden-fried  aubergine slices. It was both flavourful and satisfying. 

 

Ingredients:

4 eggs

1 small onion

Few cherry tomatoes

Few mushrooms

Half an aubergine, sliced into circles

Half paprika

Oil for frying

Seasoning to taste: paprika, curry, Toscan spice mix, garlic powder, dried oregano

Method:

1. Begin by frying the chopped tomatoes, mushrooms, and paprika in a few tablespoons of oil until they are soft and golden. Then, add four eggs to the mixture and combine well. Incorporate the seasoning ingredients and continue mixing until the scrambled eggs are cooked through. Set aside.

2. Slice the aubergine into round circles and season them with salt and pepper to taste. Fry them on high heat until they are well done and golden.

3. To serve, arrange the scrambled egg mixture on a round plate and place the fried aubergine slices in a circular pattern on top. Pair the dish with a freshly baked baguette and a cup of hot tea for a delicious meal that can be enjoyed at any time of the day.

Enjoy!!

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.

Ingredients:
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

Method:
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.

Enjoy!