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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Pasta you’ve never tried before

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
1 carrot
fresh thyme, a few Tbs, chopped
3 Tbs of good quality olive oil
Sea salt

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!
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Cauliflower & Leek soup

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)
1 onion
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!
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