Stitch and Bitch Amman

FOOOOOOOD……

I’ve been trying to insert a new page so that we can have a whole section on food, but that doesn’t seem to be working, so instead I’m going to put up here some of the delicious things we have been eating recently:

Potatoes with Egg

1- chop an onion and a few cloves of garlic and fry till soft (not brown- just translucent) in olive oil.
2- add diced potatoes and fry them on a low heat until they are cooked.
3- add salt and spices- I use red chilli, black pepper and some mixed spices. Herbs can also be added
4- add eggs to the mix and continue to stir until cooked…
serve hot with some pita bread and enjoy.

Hugh Fearnley-Whittingstall’s

BEETROOT SOUP

3-4 medium (apple-sized) beetroot (about 500-600g). Grated coarsely or chopped into small dice

500 g ripe tomatoes, halved

1 clove garlic, chopped roughly

1 medium onion, peeled and finely chopped

2 tbsp olive oil or sunflower oil

500 ml strong stock (beef is best, but chicken or vegetable will do)

Salt and freshly ground pepper

125 g real (ie Greek not Danish [this is copied word for word – honest!] feta cheese

  1. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
  2. Roast for 25-30 minutes in a fairly hot oven (190⁰C) until soft and pulpy.  Rob through a sieve to remove the skin and pips
  3. Heat the remaining oil in a pan and seat the onion for a few minutes until soft.  Add the beetroot and the stock and bring to the boil.  Season lightly with salt and freshly ground black pepper.  Simmer gently for 7-10 minutes until the beetroot is tender
  4. Stir in the tomato puree, transfer the soup to a blender and process until completely smooth.  Taste and adjust the seasoning if necessary
  5. To serve cold, chill the soup in the fridge.  Crumble a little feta into bowls once served.  Optional: garnish with a sprinkling of grated raw beetroot
  6. To serve hot…… serve and eat!  Crumble the feta into bowls once served.
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This entry was written by Vanessa and published on May 16, 2012 at 4:19 pm. It’s filed under Food, Inspiration and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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