Peanut pasta with rosemary meatballs and caramelised leek

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 🙂DSC07252

Express burger with leek and mustard

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!

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Zucchini stew with chickpeas and harissa

Zucchini is one of my favourite vegetables. It’s like a canvas – you decide what you create. You can put whatever you like and always get surprising taste. Today I’ll show you what I eat very often these days, when zuccini time is in its best. It’s light but still full of flavour. Simple but not boring. And very fast – you need only about 30 mins to create comfort, tasty and thick stew. My combination is only a sample: you can use whatever wegetable you like: pepper, parsnip, fresh tomatoes, aubergine. Everything works beautifully as far as I’m concerned. Recipe is my own idea.
Portions for a 3 litres pot.
• 1 yellow medium zucchini
• 1 green medium zucchini
• 100g of dried chickpeas (soak over night and cook until soft. It’ll be 1 can of chickpeas)
• 2 carrots
• 1 medium onion
• 3-4 cloves of garlic
• 2 teaspoons of dried rosemary (you can use fresh of course, about 2 tablespoons)
• 200ml of tomato puree (you can also use fresh tomatoes, 2-3)
• A little bit of thyme
• 3 tablespoons of sunflower oil, for frying
• 1 tablespoon of harissa paste (I used homemade because I’ve got plenty of chili leaves, bought in Sri Lanka, so I had to do something with it… I’ll present my version of harissa one day)
• Fresh mint leaves
• Seal salt, pepper
• 1 tablespoon of smoked paprika
• 1,5 litres of water

Cook chickpeas or use canned one. Meanwhile chop garlic and onion. Put sunflower oil in the pot (thick bottom highlt required!) and fry it for 3-4 mins. Slice carrots rather finely and mix everything together. Add rosemary and fry, stirring time to time, until golden and caramelized a bit (about 10 mins). Slice zucchini into big chunks and add in the pan, as well as chickpeas. Pour water in, adding pinch of thyme and cook for about 30 mins or when chickpeas is soft. At the end, combine everything gently with tomato puree, harissa, salt and pepper. Serve with mint leaves on the top, with generous slice of wholegrain, rye bread. Lovely! Enjoy.
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Silky vanilla crème… with garden fruits

I must say that I had been looking for a genuine vanilla crème for as long as I remember. THE crème – which wouldn’t be a sauce, custard or pudding. That’s why I used french word for describing what I mean. I wanted to make something which I could simply serve as a dessert with fruits but also put as a tart filling. And what was the most important for me – just could NOT set after putting in the fridge. I was dying to find a proper recipe. And finally… I did! Wonderfully creamy, silky even. Simple, quite fast – you just need a pot, a bowl and an eggbeater. And the result is spectacural. You will win the hearts of your Family or Guests after serving ths treat with sour fruits like raspberries or blackberries. Heaven. Portion for 3/ or 25cm-wide tart (or depends on how much you prefer to serve)

Crème:
•400 ml of double cream (30% or 36%)
•150 ml of milk
•7 egg yolks
•4-5 flat tablespoons of sugar (I used vanilla scented; you can add more sugar if you prefer sweeter)
•1 tablespoon of vanilla extract
•40 gramms of plain flour

Put cream and milk into the pot and heat mixture up. Do not boil! It’s very important. It should be very hot – you will see a thin layer on the top of it. It means you must turn the gas off. Put egg yolks, sugar, vanilla extract and flour into the large bowl. Whisk everything together. From now on you must be careful – you will need both of your hands. One for whisking, second for pouring hot milky liquid. Very slowly pour milk into the bowl with yolks mixture and mix everything up all the time. Do it until everything is combined. It will be VERY runny, almost like a regular milk. Put liquid into the pot again and start to heat it up gently, still mixing. It’ll take about 15 mins to get creamy. All you need is to mix, mix, mix… Serve with your favourite fruits. You can also put a piece of chocolate bar inside the hot crème- it’ll melt beautifully. Enjoy!
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