April 2, 2012 by potatoface
tomato soup
I’m addicted to watching food channels. It’s like my equivalent of a porn channel. I can’t wait till I get home so I can watch it, I get overexcited when I watch it, sometimes I get all dreamy and distracted. It’s not like I watch everything, I’m not that addicted, I have my favourites. The only problem is when you watch it, you get hungry and you have to quickly make something nice and full of flavour to eat. Soups are coming to the rescue!
Tomato and mozzarella soup
Ingredients:
2-3 cups of chopped tomatoes (or 2 tins of chopped tomatoes if you are making your soup during a commercial break)
2 diced carrots
1 diced parsnip
1 small chopped leek
pinch of sugar
coarse salt
freshly ground pepper
2 spoons of olive oil
knob of butter
fresh basil (handful)
mozzarella
1. Put carrots, parsnip, leek and tomatoes in a pot, add a pinch of sugar. Cover, simmer on a low heat.
2. When carrots are tender, using blender or food processor purée everything. Bring back to boil, add olive oil, season with salt and pepper, add knob of butter.
3. Take of the heat, add chopped basil.
4. Chop or tear mozzarella. Transfer soup into bowls, add mozzarella and serve with grilled ciabatta slices.
Category lunch, soup, starter | Tags: basil,butter,carrots,leek,mozzarella,olive oil,parsnip,pepper,salt,sugar,tomatoes | No Comments
December 17, 2011 by potatoface
I haven’t been here for a while. It was because I was down. And when I’m down I get stressed and worried that my family genes I hoped I didn’t have in me are actually saying hello.
Luckily it a was false alarm this time.
Even when I’m down, I’m still cooking. And what’s better on a cold day than comfort food – nice, hot shepherd’s pie.
I make a variation of this recipe with mung beans instead of quorn mince meat.
Vegetarian shepherd’s pie
Ingredients:
Quorn vegetarian mince meat
tin of chopped tomatoes
2 diced carrots
3 spoons of olive oil
3 shallots
tin of green peas (or 100grams of fresh ones)
vegetable stock cube
spoon of basil (fresh or dried)
freshly ground pepper
4-5 potatoes
knob of butter
3-5 spoons of milk
pinch of nutmeg
150 grams of grated cheddar
1. Chop shallots. Warm olive oil in a pan and fry shallots on the low heat.
2. When the shallots start getting golden (but not brown) add quorn mince meat and chopped tomatoes and carrots. Stir, cover and leave it to simmer.
3. In the meantime boil potatoes in salty water.
4. Add vegetable cubes to your meat free mince and season with pepper. I don’t use salt, but if you feel like adding some, suit yourself.
5. When your mince sauce starts to thicken, add herbs and peas (if they are fresh, you have to add them earlier).
5. Drain your potatoes and mash them with butter, milk and nutmeg.
6. In an ovenproof dish layer mince sauce. On top spread the potato mash, sprinkle with cheese and bake in the oven ( 180 C) till top starts getting golden.
Enjoy!
Category dinner | Tags: basil,butter,carrots,cheese,green peas,milk,nutmeg,olive oil,pepper,potatoes,quorn mince meat,shallots | No Comments
