It’s all about leek this week. Love it. When I was visiting Sri Lanka I couldn’t help myself but think how is that possible to grow so many fields of leek and how on Earth they use it? Well, I found out soon. They use leek pretty much in every dish and I’ve been using it myself a lot since then. It has beautiful color, it has its delicate scent – not that intensive as onion. And what is more – if you are allergic to onion I highly doubt you will be allergic to leek as well. No idea why really but I’ve observed that with my friend. Always works and now when she pops in, so now I often use leek instead of onion. Happy life 🙂
Generous handful of wholegrain penne pasta
100g of ham mince meat
3 spoons of roasted and crushed peanuts
3-4 spoons of leek – green part (never throw it out! it’s even healthier than white one)
1+1 spoon of olive oil
pinch of chilli leaves
pinch of rosemary
1 teaspoon of brown sugar
ground pepper, sea salt
Mix mince meat, rosemary, salt and pepper. Form little balls and set aside, letting the flavours work together nicely. Firstly we will roast peanuts on the dry pan. Simply heat up the pan and add brushed peanuts. Try not to let’em burn. Set aside. Put 1 spoon of olive oil on the pan, heat it up and add chilli leaves when hot. Fry meatballs until ready. Set aside. Put next spoon of olive oil and add chopped leek leaves, ,then add sugar and pinch of salt. Fry for a little while, mixing all the time. It should be still greanish, but already softer and covered with melted sugar (caramelised).
Mix cooked pasta with roasted peanuts first and salt and pepper. Add leek and meatballs. I wish you a good night 🙂
Hi everyone. It’s been a long, long time. So here we are – super fast burger, for days like mine today. I guarantee – it’s simple, quick and yummy. I used pork meat (ham), because I think it’s as good as beef. For 1.
100g of pork mince meat (ham part)
3 spoons of finely chopped leek
1 teaspoon of mustard
1 wholegrain roll
ground pepper, sea salt
1 spoon of grapes’ seed oil – or any other
additionally – tomato, cucumber, salad. I had only tomato this time
Mince meat, leek, pepper and salt put in the the bowl and mix. Form a meatball and press to make it flat. Heat up the pan, firstly without oil – we will grill breadroll for our burger. Halve the roll and put on the pan, for about 1 mins both sides. Set aside. Put oil, fry meat on both sides for around 4-5 mins. Form a burger. That’s it really, no philisophy at all. But when my friends pop in they’re always genuinely pleased with this kind of simplicity!
I am very sorry, that I haven’t writen for so long. It’s been nearly a month that I posted something. Without any particular reason. I just didn’t feel the right moment to do so. But I promise, I’ll be better. Today I had a whim I couldn’t define. Something sweet, but just enough. Something healthy (wholegrain flour has very nice, nutty flavour) and defenitely with Christmas in it. And here we come. Carrot muffins, collected from many, many recipes. I don’t even remember which in particular is the base of my variation. So, I believe I won’t be rude to present it as my own. For such a rustic recipe, Churchill Homespun porcelain is a must 🙂
For 6, medium muffins.
2 big carrots, peeled and shredded
10 Tbs of wholegrain flour
1 tbs of bioc. soda
A pinch of baking powder
1 Tbs of ground cinnamon
1 tbs of gingerbread spices
A pinch of sea salt
2 Tbs of muscovado sugar
1 Tbs of olive oil (a little bit of oil is necessary for you to absorb vitamins from carrots)
50g of walnuts, chopped. You can add whatever you want: raisins, apricots, hazelnuts.
Combine everything. Than’t pretty much all. Bake in 180 C for 25-30 mins. Sprinkle with a little bit of icing sugar mixed with cinnamon. Or just spread honey on the top. Lovely! And it’s very nice with a Rooibos tea as well. Enjoy.
As in the title. This is a combination that maybe it’s a bit weird. Crazy even. Who mix chickpeas and pasta? But because I used not so many ingredients, simple flavours and very fine olive oil – it all well combined, tasty and intriguing. All you need it’s just follow few steps to make it works. Perfect as a starter, hot or cold.
Portion for 2.
2 handful of original penne
1/2 can of chickpeas (I used dried + soaked in the water)
1 cup of leek leaves, green parts
1/2 tsp of chili leaves
2 cloves of garlic
fresh thyme, a few Tbs, chopped
3 Tbs of good quality olive oil
Cook pasta in a very salty water, must be al’ dente (boiling water+ 8 mins). Drain, pour 1 Tbs of olive oil in, and sprinkle with chili leaves. Set aside. Put 2 Tbs of olive oil in the hot pan and start frying very finely sliced carrot (seasoned with salt earlier). After a few mins, when carrot is softer and golden, add chopped leek leaves and fry for about 5 mins. you can pour a little bit water in, to make it faster. Add crushed garlic at the end and chickpeas. Mix everything gently and fry on the very low gas for 8-10 mins, until everything is scentem by fried garlic and leek. Add penne and chopped, fresh thyme. Serve immediately or as a cool starter. Enjoy!
I haven’t got enough time to cook more complicated meals recently than today’s pasta with sage and zucchini. Still – it has a lot of flavour. And it’s ready within minutes – isn’t it all about nowaday? Very sad, though.
Penne (made from durum flour)
1 fresh zucchini
3 cloves of garlic
1/2 of onion
handful of fresh sage
2 Tbs of butter
Sea salt, pepper
Cook penne in very salty water, max. 8 mins (until al’dente) and drain. Meanwhile slice finely zucchini and chopy garlic and onion. Put butter on the hot pan and fry garlic just for a few seconds (10-15). Add sliced zucchini and onion. Fry until soft – you can pour a little bit of a water in to make it faster. Add chopped sage and drained penne at the end. Toss everything. To get nice cover on the pasta I also combine everything with 2-3 Tbs of milk or cream. Season nicely with salt and freshly ground pepper. Enjoy! It’s Perfect with pancetta. Get the most of the flavour with a Glass of nice dry white wine 😉
Simple and fast as my today’s post. For a nice starter or sophisticated supper with a glass of wine (no doubts you will be hungry after 😉 ). Simply chop hazelnuts, roast sunflower seeds and toss everything nicely. That’s pretty much all. Next time I will served it with sliced mozzarella cheese or at least generously sprinkle with parmesan. Those are my flavours for sure.
Mix of salads
Nice handful of hazelnuts
Nice handful of pruns
2-3 Tbs of sunflower seeds
1 cucumber, not neccesarily peeled ( fresh cucumber is a Must! it gives great freshness and crispiness)
Balsamico vinegar, ordinary or thicker extract (it’ll cover leaves nicely)
Roast sunflower seeds, until golden, but only a little bit. Do not overroast. Chop hazelnuts and pruns. Toss everything nicely. I should sprinkle it with parmesan cheese – do it to get a wonderful flavour. I will do so defenitely next time. Enjoy!
I believe in seasonal cooking. It’s easier, affordable and can be elegant too. So when it’s cauliflower time, I know I’ll be cooking it in many ways. I love it simply with butter and I think it’s best way for this vegetable. But why not try other ideas out?
Today simple and comfort soup. Thick, creamy – can be served as a single dish. Uncomplicated for sure.
3/4 of cauliflower (florets)
1 big potato, peeled and halved
1 leek (white part – green one is perfect for broccoli & leek soup)
3 cloves of garlic + 1 additionally
1 bay leaf
1/2 tsp of corriander seeds, crushed in the mortar
1 Tbs of fresh rosemary
1 cup of single cream (or full fat milk)
2 Tbs of olive oil
1 heaped Tbs of unsalted butter
1,5 L of water
Sea salt, freshly ground pepper
Put cauliflower and potato in the pot with water, add bay leaf & corriander seeds and start cooking. Slice garlic, leek and onion. Put olive oil in the hot pan and fry garlic for 10-15 sec. Add onion and leek, pour 1/2 cup of water in and mix gently from time to time. Veggies should be softer, but not caramelized or even gold. Do not overfried!
Put it in the pot and cook for about 30 mins. Cool down a little bit, add fresh rosemary and last clove of garlic – crushed. Take bay leaf out. Blend everything until smooth and creamy. Combine with cream, butter, salt and pepper. The more runny soup you want the more cream/milk/water you should add. Enjoy!