Sweetcorn & Potato Chowder

This hearty American chowder soup recipe is rich in both fibre and flavour. It is wonderfully served with crusty bread and topped with cheddar cheese. It is an easy to do recipe, VEGAN FRIENDLY and very fullfilling. Perfect for any occasion as a starter if  you have guests arriving for dinner!

Ingredients – Serves 8 

EOS 200D_0072

  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 medium potatoes, peeled and sliced into small cubes
  • 4 celery sticks, chopped
  • 2 small green peppers, sliced
  • 60 ml oil
  • 1200 ml water
  • 4 vegetable cubes
  • 600 ml milk (for vegans substitute with soya milk)
  • 400g canned butter beans
  • 600g sweet corn kernels
  • a good pinch of dried sage
  • salt & pepper

Equipment

    • 1 large soup pot
    • wooden spoon
    • cutting knife
    • 2 large containers, 1 for peelings and 1 for vegetables
    • serving ladle
    • small knife
    • peeler
    • chopping board

Method

  1. Start by chopping and slicing your vegetables, put all of them on the side in a large container.
  2. Put the pot an a high heat and add some oil. Add all vegetables to the pot and give them a good stir. Leave to cook for about 2-3 minutes uncovered.
  3. At this stage make sure you have got all of the other ingredients ready.
  4. Give the vegetables another stir, turn the heat down, cover the pot and cook for another 2-3 minutes.
  5. Turn the heat up again and add the water and vegetable cubes. Give it a good stir and bring it to the boil. Turn the heat down, cover the pot and let the chowder simmer for about 15-20 minutes.IMG_E3819[1]
  6. Turn the heat up again and add the milk, beans, sweet corn and the dried sage. Give it  all a good stir and bring it to the boil. Season and serve.
Advertisements

A Very Merry Christmas to all of you 💖

“Those who give you their food, give you their heart”

I really like this quote and it fits quite easily throughout this festive period when all I can think of is food, food and even more food! (That basically sums up my mind being pregnant again!) I’d like to think that Christmas is all about giving and we literally do give our heart out when we cook and share it with all of you.

Since having kids, this time of the year has given us a totally different meaning of what it is all about. I cannot wait to be at home, preparing that special meal for all of us, opening crackers, putting our crappy colourful paper hats on and dig into our favourite meal of the year! Then I would be eagerly waiting for that moment to hear “more mummy please” or the silent 15 minutes when Jason is munching through and then a delicate lip lick followed by “wow Rob that was delicious” is what fills my heart with even more love, if that exists!

I must say that previous years had thought me to make sure not to spend the entire time in the kitchen preparing and cleaning. It is so easy to get caught in there while the rest are giving this valuable time to each other and I would always want to be a part of that. So this year, planning right is what’s going to make this happen.

Preparation of the vegetables, stuffing, sauces, mulled wine and pudding‘s final 3hr steaming will be done the evening before, just after kids are put in bed (easier said than done but it HAS to be done) Then on the day we bake the turkey, cook the gravy and roast potatoes, and heat up the rest.

Promise: As soon as I scoop away my last trace of cranberry sauce on my plate, I’m determined to close my eyes, forget all about the dishes and head out of the kitchen.

Deal?

DEAL!

FROM OURS TO YOURS - WITH LOVE

 

 

Penne Al Salmone – How to Flambé a Pasta Sauce

Very quick, easy but very tasty, Penne al Salmone recipe with vodka which it can be done in less than 15 minutes. Slicing the smoked salmon, onion and garlic, and just quickly saute in the deep frying pan. Flambe with vodka, add some double cream and voila’ you have a beautiful salmon sauce ready! All we need now is to just wait for the penne pasta (or any other pasta that you like) to be ready. Mix with sauce and you can have a beautiful plate of pasta in no time at all. Make it more appetising by garnishing with caviar. ENJOY!!!!!

Ingredients – serves 2

IMG_E3690[1]

  • 300g penne pasta (between 120g-150g per portion and between 50g-80g per portion)
  • 120g smoked salmon
  • 150ml double cream
  • 100ml vodka (substitute with white grape juice for non alcoholic, but it won’t flambe)
  • 1 medium onion, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • dash of oil
  • salt and black pepper
  • 20g caviar (optional)

Equipment

  • large frying pan
  • medium sized pot
  • colander
  • 2 containers, 1 for peelings and one for vegetables
  • serving spoon
  • 2 wooden spoons
  • 2 chopping boards

Method

  1. Prepare a medium sized pot full of water and turn it on a high heat. Add some oil and salt and leave it covered so we bring it to the boil quicker. Once it’s boiling, add the pasta and cover again the pot immediately. Give it a stir half way through cooking. For cooking guidelines always read the instructions on the packet.
  2. Prepare a large frying pan on a medium to high heat and add some oil.
  3. Start slicing the salmon into long strips and put it in a container on the side for now. Change your chopping board and wash the knife properly.
  4. Add the onion, garlic and salmon to the hot frying pan and cook for about 3-4 minutes. Give it a stir.
  5. Add vodka to the pan and to make it flambe,  tilt the pan slightly forward so the alcohol touches the burner and fires up the pan. Watch it on video from 7:12 for a better explanation. Please be very careful if you are trying to do this and make sure you feel confident enough! Let it reduce by ¾ and let the flames go out by themselves, that’s the alcohol burning out and giving flavour to the dish.
  6. Once the vodka is reduced, add the double cream and give all a gentle stir.
  7. Check that the pasta is cooked to your liking. For a nice al dente bite, it should only take about 5 minutes to be cooked. Drain the pasta and add some oil to it so it won’t stick together.IMG_E3706[1]
  8. Add the pasta to the sauce and season lightly.
  9. As an option you can garnish with caviar which gives the whole dish an additional texture and a very tasty palate.