Archive for March, 2007

There is nothing more comforting on a cold winters day that a steaming hot bowl of soup – especially this simple tomato and lentil soup which, I might add, I created today with no recipe in sight (owing to the fact I dont actually own a recipe for this soup but desperately wanted it!)

Actually, I have to admit, it was born of necesstiy -  with storms overhead we had no wish to make the journey to the store, and we had few ingredients in. That said it was well worth both the effort and risk! The soup was wonderful accompanied by a good helping of warmed emergency bread.

Ingredients

3oz Precooked Red Lentils
1 800g Carton of Tomato Frito [or similar - pasata for example]
1/2 Pint of Chicken or Vegetable Stock
1/2 Onion, finely chopped
2 Cloves of Garlic, crushed

Method

• Saute Onions & Garlic in a little olive oil until soft
• Thrown in the precooked red lentils, tomato frito and stock
• Simmer gently for ten minutes.
• Season & Serve with crusty bread

Told you it was easy!

You may blend if you wish, but I prefer to serve it as is. The red lentils tend to fall slightly, and it is a lovely warming rustic soup this way – ideal for winter warming.

I love Spanish food, and this recipe is no exception. Torrijas are a traditional Spanish Easter treat sweetened with honey. I had only had them once when I went desperately in search of a recipe simply because I knew for a fact I would not find them – sad thing is now that I actually spend a great deal of my time in Spain I have no need to make them! Sad, but very true. The local pastry stores do them far better than I do, and we can often buy them straight from the monastries too. This recipe makes about 36 fritters.

Ingredients:
3 eggs
3 tbsp bread crumbs, made from unprocessed white bread
Olive oil for frying
Powdered cinnamon

For the honey syrup:
1/2 cup honey
1/4 cup water

Method:

• Beat the eggs in a large bowl with the bread crumbs.
• Heat the olive oil in a heavy-bottomed frying pan and when it is hot but not smoking add dessert-spoonfuls of the dough, frying them on both sides like baby pancakes.
• Remove to kitchen paper towels to soak up the excess oil.
• Heat the honey and water in a pan and when it is simmering add the fritters a few at a time. Cook them through for 5 minutes than remove them to a large, low-sided baking dish.
• Pour over the honey syrup and sprinkle with the cinnamon. Allow 6-7 per serving.

I have to admit that a lot of the recipes I do are very much created on the cuff, it is my signature. I have never, not once, had any complaints about a dish… well, maybe once, but that was a resounding failure which you will not get to hear about. I love to create dishes with the ingredients I have to hand – its far more interesting than following a recipe directly – and I have to admit I prefer the cooking experience to be far more organic than most chefs make it (who, in my opinion, try and make the art of cooking seem far more complex than it needs to be in order to further their own careers… but dont me started on that score!)

Anyway, back to the dish at hand. Chicken & Lentil Stew is an earth full flavour and extremely healthy dish… packed full of vegetables and absolutely wonderfully rustic in its origin. I loved this dish as soon as I created it and I would love to share it with my readers…

Ingredients
2 Large Chicken Breasts
1 Tin of Tomatoes
1/2 Pint of Chicken Stock
1 Large Onion
2 Cloves of Garlic
1 Stick of Celery
2 Carrots
6oz Green Lentils precooked

Method

• Cut Chicken into pieces, and brown in a little olive oil
• Dice Vegetables . Add Onions & Garlic to Chicken and soften
• Add rest of vegetables & cook gentley for a couple of minutes
• Add Tinned Tomatoes & Chicken stock, & season to taste
• Cook on a very low heat for 15 mins, and then add lentils
• Cook for another 15 mins until chicken is cooked through throughly

Serving Suggestion – Service with Green Beans & Crusty Bread.

I adore Cornbread Muffins but I admit I do not actually make them that often… in fact I have only made them the once with the following recipe. I´m just not an expert in this department and although they turned out OK they didnt exactly rock my boat. I´ve had better…

So, if anyone is feeling generous and has a wonderful recipe they would like to recommend to both myself and my readers I would love to hear it! Just drop me a comment if you would – I would love to hear from you and will promise to not take credit for the recipe!

Method
1.5 cups corn meal
1/3 cup flour
1 tablespoon sugar
2 eggs
½ teaspoon Salt
3 teaspoons baking powder
1¼ cups buttermilk

Method
Preheat oven to 400 degrees F.
Grease muffin tins and heat until very hot.
Mix all ingredients together. Fill muffin tins about half full. Bake for around 20 minutes or until golden brown.
Place baked muffins on wire rack to cool as soon as removed from oven.