Chicken soup is a cure for cold and any other illness. True that in many novels and films. Grandmas and mas are the best cooks but husbands can certainly cook it up too. I spent most of last week in bed and was indulged in tender lovin care. This soup among other things – certainly cheered me up and helped recovery. The only minus being I could not smell it at all but felt the hot spices.
These ingredients went to the soup: chicken breast, garlic, oregano, bay leaf, carrot, onion and celery, chicken stock, juice of one lemon, cocnut milk, ginger, sambal olek, parsley and egg noodles. Make the soup and cook the noodles separately. Combine as you eat in the plate.
Filed under Lunch, Recipes
This is yet another favourite of ours. A good mid-winter lunch thanks to the warming turmeric and a dash of Tabasco. The pork adds flavour and nutrition too. What’s even better, is that it takes only 20 minutes to prepare it. For this recipe I thank ELLE mat&vin – an old recipe clipping.
For four portions you need: 250 g corn, 2 shallot onions, 2 tbsp flour, 140 g smoked pork belly, 5 dl milk, 5 dl water or chicken stock and 2 tbsp butter plus salt, pepper and Tabasco to taste.
Roast the corn on a dry pan. Chop the onion and dice the meat. Sauté the meat and onion in a pan. Sprinkle over the flour and turmeric. Pour in the water. Add the milk and corn. Stir and let come to boil. Add salt and pepper. Serve Tabasco at the table.
Another freezing cold day with -20 degrees Celsius in the morning. Light powder snow and beautiful sunshine. Such a perfect day, perfect weather for a cosy Saturday both out and indoors.
The snow outside and shoveling it got the best of my morning. This soup made the midday. Now I’m sitting in front of the fireplace and my chai is brewing. The dusk is turning to evening.
The soup then. This is a recipe for four.
Part 1: 4 chicken drumsticks, 1/2 water, 3 cm fresh ginger (peeled and chopped), 2 bay leafs, black pepper, salt, thyme and two garlic cloves, 1 chopped onion and a carrot cut into buttons.
Part 2: 100 g egg noodles, spring onion and cilantro (coriander) paste.
Start with cooking the chicken for half an hour. Put all the ingredients in part 1 in the pot as you cook the chicken. Lift out the drumsticks and none them. Put the meat back to the pot. Add the chopped spring onions, coriander paste and noodles. Cook as instructed in the noodle package.
Filed under Cooking, Lunch
The plans of chicken soup with gnocchi changed into a soup without gnocchi. Two first days without pasta and the last servings with spaghetti.
My inspiration is The Cozy Apron on Pinterest and this is a modification.
For 10 portions you will need
400 g chicken with bones, 2 onions, 2 carrots, 2 parsnips, 2,5 dl butternut squash, 1 l of chicken stock, 2 l water, 2 bay leaves, 2 twigs of thyme and oregon, 1 cup of shredded kale, 4 cloves of garlic, a chunk of Parmesan rind, 2 handfuls of parsley
Chop the onions, carrot and garlic, sate in butter. Add the chicken and 1 l water. Cook on low heat for 20-30 minutes and set a side to cool.
Cut the vegetables into small cubes. Heat the chicken stock, bay leaves and herbs. Chop the garlic and add it and the vegetables to the stock, cook for 25 minutes.
Chop the chicken and add to the soup with the shredded kale. Cook for 5 min. Spoon out the Parmesan rind. Add the parsley and serve with grated Parmesan and country bread..
I added cooked spaghetti and tomato purée to the last servings.
Pumpkins in different shapes, sizes and colours are here. I experimentet with a new recipe today.
This gives a potful of soup, at least eight portions.
Ca. 1,5 kg pumpkin, 1 large onion, 2 tbsp butter, 1,5 l water with chicken stock, herbs, salt and pepper, 2 tsp pumpkin spice, 2 tbsp polenta (instant).
Turn the oven on to 175 C (350 F). Chop and de-seed the pumpkin. Place the chunks on an oven tin and roast for 30 minutes.
Chop the onion and sauté it in butter.
Let the pumpkin cool and peel the skin. Blend the pumpkin and onion in a blender adding boiling water until the soup becomes smooth. You can also leave it somewhat chunky.
Taste and add salt, pumpkin spice, salt and pepper to taste. Add the polenta. Boil it up and decorate with herbs.
Serve with croutons or farm bread. Enjoy!
Make risotto with eventual leftovers.
Light lunches are the best be it summer or fall. This is in case you do not want to snooze off and take a nap after eating. Oh well, sometimes you do want to and summer naps are oh so delightful. Believe it or not the summer weather has not allowed a nap outside under the apple trees.
This summery vegetable soup is made with the seasons vegetables – usually tiny potatoes, carrots just a bit bigger than your fingers, peas and cauliflower.
For four portions you will need
6 small potatoes, 4 small carrots, 2 dl peas, half a small cauliflower, 0,3 dl water, 0,5 dl milk, salt, white pepper, 2 tbsp butter, chopped chives
Brush the veggies and cut them into small pieces (potato cubes, carrot buttons, chunks of cauliflower).
Boil the water and start with cooking the potatoes. Add the carrot and cauliflower after 5 minutes. Add the milk and the white pepper. Let come to boil and cook for 5 minutes. Add the chopped chives and peas. Cook until all the veggies are done. Add the butter and salt if needed.
Enjoy with rye bread.
Filed under Lunch, Recipes
Today called for a warming soup – hot soup inspired by a colleague.
Winter is finally here. It’s been -12-18 C all week! Some mornings it’s been even under -20 C but we don’t mind. A winter should be winter with freezing temperatures and lots of snow. There is not much snow and we’ve saved from shovelling it. The remote-controlled heating system of my car keeps me happy and warm on the road.
We had our annual Travel Fair a week ago in Helsinki. Yes, our fair. This is because I work in the field of tourism education and we are always present at the fair. January is best time for the fair and we can most often treat our visitors with cold and snowy weather and loads of sunshine. And we were not turned down this year either. The cold outside makes a good contrast with the stands of exotic and far–away destinations at the fair. It’s great for the exhibitors and the visitors. Many start planning their summer holidays and even book them during the fair. The professionals get to experience Finnish winter.
This soup might have an inspiration of far-way destinations – countries where ginger, coriander and pepper grow – and also carrots from the vegetable garden.
This is what you need for a soup for four
500 g carrots
piece of ginger (3 x 3 cm, approximately an inch)
2 cloves of garlic
0.5 dl water and chicken stock
0.5 dl water
Peel and chop the carrots, ginger, onion and garlic. Cook them in water and vegetable stock for 30 minutes.
Purée the soup and add the other half a litre of water. Let come to boil and serve hot.
Decorate with fragrant coriander leaves.
Filed under Lunch, Recipes
This recipe is the best ever for the heat of midsummer. Thanks Hesari, Helsingin Sanomat the national paper, for publishing this last week. And more so, THANK YOU Henri Alen for the recipe.
Check out http://www.hs.fi/ruoka/reseptit for kylmä lipstikka-kurkkukeitto
if you read Finnish.
This is my attempt of translation:
1/2 cucumber, peeled and diced
4 dl natural yoghurt
Juice of half a lemon
1 tbsp honey
10 leaves of lovage
3 tbsp olive oil
Put all the ingredients in a blender. Turn the blender on and run for a couple of minutes. Enjoy!
The taste is even better if you set the soup settle and cool in the fridge for an hour or two.
The last picture is my light Bruschetta and pecorino sandwich.
Caldo Gallego, a Galician soup with seasonal greens and pork, is a dish that was the starter for several menu peregrinos on our way to Santiago de Compostela last September. Along the roads and paths we could see fields with vegetables and especially those high stems of kale. The very cabbage was the seasonal green in September.
I was overjoyed to find the very same Spanish leaf cabbage at the grocery store and decided to cook up my very own caldo.
This is what I put in the pot
1 red onion, 2 cloves of garlic
400 g pork loin with bone
100 g spicy chorizo sausage
1,5 l water
200 g shredded kale (cabbage with wrinkled leaves) or any other greens
2 dl cooked Lima beans
1 Chop the onion and garlic. Peel and dice the potatoes and carrots. Brown the pork. Add the onions and the sausage. Then the potatoes and carrots. Sauté for 4 minutes.
2 Add boiling water and let cook until the potatoes are almost done.
3 Add the cabbage and the beans. Cook up and add some salt if needed.
Enjoy with freshly baked bread.
This is my suggestion for All Saints’ Day or Halloween dinner. I know that the Americans and many Europeans have already had their Halloween. Here in Finland it is tomorrow on November 2nd this year and the eve of All Saints’ Day. I test cooked my dinner already last weekend. I had never cooked this type of lamb and it had been ages since I made pumpkin soup. It all turned very delicious.
I adapted the soup recipe from the September – October ELLE mat och vin (added more pumpkin) and Sikke Sumari’s recipe for lamb shanks from Gloria some years ago (the recipe is almost as Sikke’s, a famous Finnish TV cook, cook book author, restaurateur and cook competition judge (Finnish master chef).
Pumpkin soup (6 portions as starters, 4 as lunch)
1 kg of pumpkin, peeled and diced
half a litre of chicken stock
1/2 tsp ground nutmeg
3 dl double cream
2 tbsp corn starch
2 tbsp butter
salt and pepper
1 Peel and dice the pumpkin. Boil the water and mix in chicken stock fond or bouillon cube.
2 Cook until the pumpkin is soft. Mix with kitchen aid until smooth.
3 Make a cream sauce while the pumpkin is cooking. Melt the butter, mix in the corn starch and pour in the cream little by little.
Let the sauce come to boil turning it all the time. The sauce is ready once it thickens. Season with salt and pepper and set away from the stove.
4 Mix the cream sauce into the pumpkin soup by hand. Warm up and serve.
This is a delicious but quite a heavy soup. Serve small portions as starters.
I served the soup with slices of rye bread with sautéed funnel chanterelles.
Lamb Shanks (for three)
3 lamb shanks
2 cloves of garlic
0,5 l beef stock
0,5 red wine
Handful of thyme, rosemary and oregano
Salt and black pepper
1 Brown the lamb in butter. Put them into an oven pot.
2 Peel and slice the vegetables. Clean the leek carefully unless you want sand in your teeth.
3 Saute the leek, carrot and garlic in the pan. Add the herbs, beef stock and wine. Let come to boil and pour over the lamb.
4 Cook in the oven and cook for three hours in 175 C. Turn the les every now and then.
Serve with potato mash.
Filed under Dinner, Recipes