Mr M made this traditional favourite, although sadly his efforts were not as amazing as usual. This is really easy to make, soften onions and leeks in plenty of butter. Meanwhile peel, chop and boil potatoes until soft. Then mash up the potatoes with butter. Mix softened onions and leeks into the mashed potato. Mr M then added water to thin and seasoned it. He likes his soup so thick and chunky that you can stand a spoon up in it. This was no exception!
I think being critical this was a 6, it filled the belly up but wasn’t quite what I was after. My version uses chicken stock and a bit of milk to give a creamier mix and partially pulses the vegetables. I think Mr M just needs more practice 🙂
A nice healthy dinner last night, this was a dish from the lovely Turquoise cookbook.
Chopped onions and peppers were softened in oil with dried mint. Chilli was added, plus chickpeas and a tin of tomatoes with a good litre of stock. This simmered for half an hour before bulgar wheat was added for a final 15 minutes of cooking. Just before serving fresh mint, paprika and the juice of a lemon were added.
A hearty soup with a nice tang from the lemon and something very Mediterranean about it from the mint.. Mr M liked it giving it 8 out of 10.
A delicious waft of roasting lamb is currently assaulting my nostrils, Mr M is making lamb with couscous and a date/almond stuffing.
Back to the topics of this blog. As the meat cigars only called for half a pack of mince Mr M industriously made the remainder into kifte (small meatballs). Flavoured with garlic and cumin they were the meat element of the mansaf I made the next day. This was a departure from our Moroccan theme, according to our Moro cookbook its Jordanian, but very nice too. The meatballs are lightly browned with onions, then lots of almonds and pine nuts are toasted. The liquid of. The soup is stock, heavily flavoured with saffron. At the end of cooking yogurt (with egg and cornflour to stabilise it) is added.
The result is a flavour packed, creamy soup. 8 we agreed.
Next day. We are almost out of lamb, but Mr M diced a half shoulder to provide the meat for our tagine with chestnuts. Pretty similar to the other lamb ravines we have made, tender slow cooked lamb, flavoured with cinnamon, ginger and saffron. We added a few prunes to help goo out the sauce. The chestnuts added a smokiness and a pleasant textural contrast to the melting lamb. Another 8 we think.
No pics at present, phone is hiding them in its unique fashion…
It will be very different this month! No more red chilli and dishes made spicy hot with exotic spices. Much less frying, much more boiling and roasting. More pork, more mushrooms and many many more root vegetables.
This month we can look forward to getting to grips with making pierogi of various types and my own recipe for borszch.
Today we started with soup of yellow split peas and pearl barley. These were soaked for a long time before being boiled in vegetable stock (thanks to a couple of cubes). Some pieces of bacon dry fried till crisp were set aside while onion, garlic and later celeriac were fried in a generous amount of butter. All of these ingredients were combined for a final 20 more minutes of simmering.
The result was a tasty and pleasingly wholesome soup with an authentic eastern European flavour. The yellow spit peas and bacon pieces gave some nice texture, even though we had resorted to hand blending for the soupier consistency. Rewarded with 8 out of 10 for being “simple but tasty” by Mrs M, this month is off to a good start.