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, breakfasts are usually simple affairs, but occasionally we indulge in a more substantial meal that includes frying, with eggs being a particular favorite. Recently, my husband made a delicious omelette stuffed with mushrooms, tomatoes, and paprika, served alongside golden-fried slices of aubergine. It was a flavorful and fulfilling meal.

 

Ingredients:

- 4 eggs

- 1 small onion

- A handful of cherry tomatoes

- A few mushrooms

- Half an aubergine, sliced into rounds

- Half a bell pepper

- Oil for frying

- Seasonings to taste: paprika, curry powder, Tuscan spice mix, garlic powder, dried oregano

Method:

1. Start by sautéing the chopped tomatoes, mushrooms, and bell peppers in a few tablespoons of oil until they become soft and golden. Next, stir in four eggs, mixing thoroughly. Add the seasoning ingredients and continue to stir until the eggs are fully scrambled. Set this aside.

2. Cut the eggplant into round slices and season with salt and pepper according to your preference. Fry them over high heat until they are thoroughly cooked and have a golden color.

3. For serving, place the scrambled egg mixture on a round plate and arrange the fried eggplant slices on top in a circular pattern. Serve this dish with a freshly baked baguette and a cup of hot tea for a delightful meal suitable for any time of 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!