Tag: soup

Posted on in Recipes

Hungarian Goulash A Step by Step Guide

In this video, I’ll be showing you how to make a step by step guide for classic Hungarian goulash. This hearty stew is packed with tender beef, flavorful vegetables, and a rich, smoky paprika broth. It’s the perfect comfort food for a cold day, and it’s surprisingly easy to make. So grab your Dutch oven, and let’s get started! Don’t forget to like and subscribe for more delicious recipes!”

Ingredients for the Hungarian Goulash

Serves 6

  • 3 medium onions
  • 1.5kg chuck beef cut into cubes
  • 25g lard
  • 500g of chopped tomatoes
  • 4 garlic cloves
  • Bouquet garni
  • 15g smoke paprika
  • 2 beef cubes
  • 5 medium potatoes cut into wedges

Method

  • 1) Peel and slice the onions into rings
  • 2) Melt the lard, when it is hot adding the meat and the onion and cook until they are brown
  • 3) Now add the chopped tomatoes then add the garlic, the bouquet garni
  • 4) Add the paprika season and add the stock to cover the meat
  • 5) Bring to the boil, then lower the heat cover Ingredients
  • 6) Then add around 600ml of water and add the potatoes bring to the boil lower the heat and leave simmering for another 5 minutes or until the potatoes are cooked
  • 7) Serve hot and ENJOY!!!!
Posted on in Recipes

Gazpacho robandjas way

We have slightly twisted the original version of Gazpacho. We do not use bread but instead we give it an extra kick of healthy fats and protein with avocado and king prawns. It is said to be considered as a salad but most of us know it as ‘the cold soup’ so it makes a great dish for those hot summer days or whenever you don’t want to make use of your cooker, just like we are doing at the moment. Try it out!

Ingredients – serves 2

  • 500g baby plum tomatoes or cherry tomatoes, halved
  • 150g store bought ready cooked shelled king prawns
  • 1/2 red bell pepper
  • 1/2 medium cucumber
  • 2 garlic cloves
  • 2 spring onions
  • handful of fresh basil leaves
  • 1/2 avocado, diced
  • olive oil
  • salt/pepper
  • fresh lime
  • parsley for garnish

Equipment

  • Large bowl
  • Hand blender or a food processor
  • Container for storage

Method

  1. In a large bowl puree the tomatoes, red pepper, cucumber, garlic, spring onions and basil using a hand blender or a food processor. Blend until you reach your desired consistency.
  2. Add the king prawns which you bought from store ready cooked.
  3. Add the diced avocado and a squeeze from your fresh lime. Give it a gentle stir so all ingredients combine well together.
  4. Season with salt and pepper.
  5. Dress with some olive oil.
  6. Garnish with a slice of lime and parsley.
  7. Transfer the ‘soup’ to a container and refrigerate for at least 4 hours before serving or until completely chilled. It is best to leave it overnight and then eat it the following day.
Posted on in Blog, Recipes

Sweetcorn & Potato Chowder recipe

Full of flavour as well as fibre is this easy to make, VEGAN FRIENDLY chowder. Perfect for this cold weather or as a starter to your festive dinner!

Ingredients for Sweetcorn & Potato Chowder recipe- Serves 8 

  • 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.
  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.
Posted on in Blog, Recipes

Kawlata – A Traditional Maltese Soup

This traditional Maltese vegetable soup is very popular especially when winter is approaching. It is a mouthful and deliciously combined with pork and sausage. It MUST go on your weekly winter menu!

Ingredients For Maltese Kawlata

  • pork shank (xikel)
  • maltese sausage
  • 1 medium onion, peeled and diced
  • 2 courgettes, diced
  • a wedge of pumpkin, peeled and diced
  • 1 large potato, peeled and diced
  • 2 medium carrots
  • 1/2 a small white cabbage, cut into squares
  • 1 vegetable stock cube
  • 1 tbsp tomato puree
  • dash of olive oil

Equipment

  • Large pot
  • Wooden spoon

Method

  1. Heat up a large pot on medium heat and add some olive oil. Add the onion, courgettes, pumpkin, carrots, potato and cabbage and give them a good stir. Cover the pot and leave vegetables to sweat for about 10 minutes.
  2. Fill up the pot half way with cold water, add the shank and sausage and continue to fill up the pot with water until it covers everything. Stir in a tbsp of tomato puree and add the vegetable stock cube. Give all a gentle stir.
  3. Cover the pot again and bring to the boil. Once boiling, uncover the pot, lower the heat and let it simmer for about 1.5 – 2 hrs. You can add water along the way if you think it is reducing a lot and you prefer it more watery.

Top tip: When serving, we like to give it some seasoning with sea salt and crushed black pepper corns plus some grated Parmesan cheese, oh yes please!

 

 

 

 

 

Posted on in Blog, Recipes

Homemade Asparagus Soup

 

Aspargus soup is one of distinctive soup, if it is done correctly with some patience, you will end up with some amazing flavours, below is very simple recipe were we used only handful of ingredients as we left the ingredients to speak for themselves.

Ingredients for Asparagus Soup

 

  • 600g asparagus, end bit removed and sliced
  • 2 medium onions, peeled and roughly chopped
  • 40g butter
  • 60g plain flour
  • 2 ltr boiling water
  • 2 vegetable stock cubes
  • Juice of 1 lemon
  • 250ml milk
  • Salt & pepper for seasoning

Equipment

  • 2 medium sized pots
  • Whisker
  • Wooden spoon
  • Ladle
  • Hand blender

Method:

  1. Start by preparing the stock. Heat up 2 ltrs of water in a medium sized pot. Add the vegetable stock cubes and the lemon juice to the boiling water, cover pot and turn the hob on full heat. Turn off when boiling, give it a good stir with a whisk and leave it on the side. 
  2. Heat a separate pot on a medium to high heat and add butter. Add onions and asparagus to pot (leave 4 asparagus tips on the side for garnish later on). Mix thoroughly and let cook for around 1 minute. Add flour and leave to cook for about 45 seconds whilst stirring it. 
  3. Start adding the stock, ladle by ladle, and stir until the butter and flour are thoroughly dissolved. We do this so we prevent lumps forming in the soup. Once the flour and butter are dissolved, you can add all of your stock at one go. Bring it to the boil and leave it to simmer for around 20 minutes. 
  4. Remove from heat and season with salt and pepper as you please. Add milk and blitz it. 

Tip: For the garnish, heat up some butter in a shallow frying pan and add the asparagus tips. Leave to cook for about 20 seconds whilst turning them so that butter touches all sides. Place in middle of plate and you can drizzle some butter from the pan to the plate (as seen on the main picture)