Stitch and Bitch Amman


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


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.
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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