Sunday 22 November 2015

Pumpkin soup

Serves 2-3

Ingredients
- ½ a small pumpkin
- 1 potato
- 2 carrots
- oil
- ¼ onion
- 1 garlic clove
- 300ml vegetable stock
- 50ml double cream
- nutmeg
- salt
- pepper

Directions
Roughly chop the pumpkin into pieces and cook it in the oven covered in tin foil for 30 minutes, or microwave it for 5 minutes, then peel it.
In a pot heat the oil, finely chop the onion and garlic and lightly them. Add the pumpkin, the potato, peeled and chopped into small pieces, and the carrots, sliced. Add the vegetable stock and let simmer for about 20 minutes or till the potato is soft. Blend everything in a blender and pour back into the pot. Add the double cream, nutmed, salt and pepper to taste. Serve with bread. 

Broccoli and mushroom risotto

Serves 2

Ingredients
- 160g risotto rice
- olive oil
- onion, finely chopped
- garlic, finely chopped
- white wine
- vegetable stock
- 4 portobello mushrooms, roughly chopped
- 60g broccoli, roughly chopped
- parmesan cheese

Directions
Heat the oil in a skillet and then lightly fry the garlic and onion. When brown add the rice and a dash of white wine and let the wine evaporate. Cover the rice in vegetable stock and add the broccoli and mushrooms. Let simmer and add stock as needed for about 30 minutes. Once the rice is cooked and has dried up and grated parmesan cheese.

Friday 13 November 2015

Red bean stew

Serves 3

Ingredients
- 200g red beans, soaked overnight
- olive oil
- ¼ onion, finelu chopped
- 1 carrot, roughly chopped
- 1 bell pepper, roughly chopped
- 50g broccoli, roughly chopped
- ½ cup passata or chopped tomatoes
- 300ml vegetable stock
- paprika
- oregano
- cumin
- salt
- pepper

Directions
In a skillet heat the olive oil and lightly fry the onion with paprika and oregano. Add all the remaining ingredients and bring to the boil. Cover and let simmer for about 1 hour till the beans are soft. Add water as needed. Serve with bread.

Red mullet in tomato sauce

Serves 2

Ingredients
- 2 whole red mullets
- 1 tin of chopped tomatoes or 1 tin passata and 1 fresh tomato, finely chopped
- ¼ onion, finely chopped
- olive oil
- salt, pepper, mixed herbs to taste
- 1 small fresh chili pepper, chopped

Directions
In a skillet heat the oil and lightly fry the onion and chili. Add the tomatoes, salt pepper and herbs and cook for 5 minutes. Add the fish and cook for about 5 minutes on each side. Serve with rice or potatoes.


Cocoa and coconut cake

Serves 6

Ingredients
- 65g flour
- 35g shredded dried coconut, plus 2tsp for decoration
- 20g cocoa powder
- 100g (brown) sugar
- 2 eggs
- 30g butter, melted
- 65g milk
- 1tbsp vanilla extract
- 1tsp baking powder

Directions
In a bowl beat the eggs with the sugar. Add the milk and butter, and then all the dry ingredients. Pour into a buttered cake tin and bake at 150C for about 40 minutes. Let it cool, remove from the tin and decorate with additional dried coconut.