Spanish Eggs

Eggs baked on top of a rich tomato-based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.

Eggs baked on top of a rich tomato based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day. Recipe created by Fiona Hunter, nutrition consultant, writer & broadcaster, to celebrate Spanish Olive Festival, which took place last month in London and was organized by Olives from Spain and Nudge PR.

Recipe serves: 2

Preparation time: 15 minutes

Cook time: 25 minutes

Ingredients:

  • 75g pitted black Spanish olives e.g. Hojiblanca or Cacereña, roughly chopped
  • 1 tbsp Spanish olive oil
  • 1 red pepper, de-seeded and roughly chopped
  • 1 large red onion, peeled and thinly sliced
  • 2 cloves of garlic, crushed or finely chopped
  • ½ tsp of smoked paprika
  • 100g chorizo, diced
  • 2x 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 4 medium eggs
  • Salt and freshly ground black pepper to taste
  • Handful fresh parsley, chopped
  • Crusty bread to serve

Method:

Preheat the oven to 200°C/ 180°C fan/ gas mark 6.

Heat the oil in a non-stick, ovenproof frying pan.

Add the onion and sauté over a medium heat for 4-5 minutes or until the onions are soft. Add the pepper, garlic and paprika continue cooking for 2 minutes.

Add the tomatoes, tomato puree, chorizo and seasoning to taste. Cook over a medium heat for 10-15 minutes or until the mixture begins to thicken. Stir in the olives. Adjust seasoning as necessary.

Using the back of a tablespoon make an egg-shaped hollow in the tomato mixture and break one egg into the hollow, repeat with each egg.

Transfer the pan to the preheated oven for 10 minutes or until the eggs are set but the yolk is still runny.

Scatter over the parsley and serve with crusty bread.

 

Cooks tip: To make this a more substantial meal and boost the fibre content add a can of chickpeas.

Eggs baked on top of a rich tomato based sauce topped with olives and parsley… a wonderful flavour combination, which is perfect any time of the day.

Coconut Carrot & Ginger Soup

Sweet meets spicy – sweet potato and carrots combined with chilli and ginger with back notes of coconut… a surprisingly wonderful combination!

Coconut Carrot & Ginger Soup Sweet meets spicy – sweet potato and carrots combined with chilli and ginger with back notes of coconut… a surprisingly wonderful combination! The idea behind this soup was to create something with a little bit more “bite” but without making it spicy with chilli based products. Don’t get me wrong I totally adore standard carrot soup and its sweetness but this time I was in the mood for something else. I decided to take my soup to the next lever by upping the amount of ginger… it worked… the soup it truly something and if you like ginger you really should give it a go. And remember ginger is a super healthy spice loaded with vitamins and minerals that have many powerful benefits for your body and brain.

The measurements below will make 4 large servings or 6 starter sized portions.

Ingredients:

  • 750g carrots
  • 350g sweet potato
  • 75g ginger
  • 1 large onion
  • 2 large garlic cloves
  • Pinch of chilli flakes (or to taste)
  • 700ml vegetable stock
  • 400ml coconut milk
  • 1tbsp olive oil
  • Pinch of salt
  • Pinch of fresh cracked pepper
  • Coriander; for serving

Method:

Peel and roughly chop the carrots and sweet potato.

Peel and fine chop the garlic, onion and ginger.

In a heavy bottomed frying pan preheat the oil and once hot add the onions. Add a pinch of salt and some fresh cracked black pepper and fry until soft.

In the meantime as they cook grab yourself a large stock pot and prepare 700ml of stock. I’ve used two vegetable stock cubes from Knorr. Once ready pour it into your cooking pot and bring it to a gentle boil.

When your onions are almost ready add the ginger, garlic and a pinch of chilli flakes then fry for an additional 1 to 2 minutes but no longer, as you don’t want any garlic to burn and therefor becoming bitter.

Remove from the heat and add into the cooking pot containing the stock.

Add all the carrots and sweet potato, pour in the coconut milk and bring it all to a gentle boil again.

Simmer on a low heat for 45-55 minutes.

Remove from the heat and either use a hand blender or let it cool a while and pop it into a proper worktop blender in order to cream it.

Once the texture is silky smooth and even with no visible lumps, you are ready to eat.

Coconut Carrot & Ginger Soup Sweet meets spicy – sweet potato and carrots combined with chilli and ginger with back notes of coconut… a surprisingly wonderful combination! Serve with a generous serving of coriander and ideally some toasted or fresh buttered rustic bread (well we didn’t have any at the time of creation but Mark thinks it would be an ideal addition to this soup).

If you decide to try it I am absolutely sure you will like it as much as we did.

Do you like carrot soup? If not then this next level soup will convert you 🙂

Do you have any other next level carrot soups you adore and want to share?

Blueberry Dumplings A.K.A Pierogi z Jagodami

Blueberry dumplings A.K.A. Pierogi z JagodamiPierogi are a traditional Polish meal. Usually they would be filled with potatoes and cheese, sauerkraut or minced meat but come summer time when fresh fruits are in abundance we like to make a sweet version and stuff them with which ever fruits we have… blueberries being my favourite choice.

The recipe below will make around 50 dumplings, it might sound like a lot but believe me once you actually start eating… it really isn’t all that many.

Ingredients:

For the dough:

  • 1/2kg flour
  • ~250ml warm water
  • 1tbsp melted butter
  • Pinch of salt

For the filling:

  • ~300g blueberries

For serving:

  • 250g double cream
  • Sugar; to taste

Method:

Wash and dry the blueberries; they need to be totally dry.

On a large flat surface place your flour; make a well in the middle and add the water, butter and salt. Use your hands to combine the ingredients and when it has formed knead the dough.

At first the dough will be very sticky but as you knead it will become a wonderful soft and playful dough and then you will know it is ready for rolling – you can view step by step pictures on how to make it here.

Take part of your dough and roll it flat; use a large round cookie cutter (or pint glass or a coffee mug) to cut out the round shapes.

Each round “pierogi” to be needs to be filled with around 1 teaspoon of blueberries. Make sure you pinch the end tightly so your creation doesn’t fall apart during the cooking process – again for step by step pictures on how to fill pierogi please see my Russian Style Dumplings post.

Once formed place your pierogi on a lightly floured surface until you are ready to start cooking.

You will need a large, and I really mean it… a large cooking pot, filled with water; ideally wide and not so high. Add a pinch of salt to your water and bring it to a boil.

Once the water is boiling gently place each pierogi in; just a few at the time so the water surface isn’t too crowded.

Allow them to boil for a few minutes – 2 or 3 should do the trick.

Once they swim to the top use a slotted spoon and fish them out.

Make sure that are dry before serving.

Serve with cream and sugar and enjoy a traditional Polish taste.

Blueberry dumplings – Pierogi z JagodamiHave you ever made pierogi at home?

If so, what is your favourite filling?

Vegetable Burgers & Green Salad with Coriander and Lime Dressing

As much as I love meat from time to time I really do desire a vegetarian meal. Most of the time this meal will come in the form of a variety of salads but not today… today I had a veggie burger!

Vegetable Burgers & Simple Green Salad with Coriander & Lime DressingAs much as I want to take the credit for the entire dinner I simple can’t… well… I didn’t make the burgers; they were from Mash Direct.

Mash Direct are an independent, family owned farming and food production enterprise. They produce a huge selection of vegetarian meals including the burgers we had today – Vegetable Burgers with Cabbage. Don’t let the name mislead you, the burger ingredients are for more complex than just cabbage… we find in there potato, broccoli, cauliflower, parsnip plus the stated cabbage; all coated in lovely crisp crumbs. I’ve never even considered making a veggie burger myself but after tasting how delicious they can be I think I am a convert and now really want to give it a go myself 🙂

Vegetable Burgers & Simple Green Salad with Coriander and Lime DressingSo I have declared that I didn’t make the burgers but I did create the salad and the dressing to go with it. When it comes to the actual salad, well… you can just pop into the bowl any veggies and salad leaves you have to hand… I will however share with you my Coriander and Lime Dressing recipe.

Ingredients:

  • 1 red chilli; finely chopped
  • 1 clove garlic; minced
  • 2 limes; juiced
  • 2tbsp honey
  • 1tsp balsamic vinegar
  • 5tbsp olive oil
  • Handful of fresh coriander; chopped
  • Salt and pepper to taste

Method:

Finely chop the chilli, mince the garlic, juice the limes and place all of the results into a mixing bowl.

Add the honey, balsamic vinegar and stir well.

Add the coriander and olive oil and stir until all ingredients are well combines.

Salt and pepper to taste (lemon pepper works very well).

Drizzle over your salad and enjoy!

The dressing will keep well in the fridge for a few days. I am not absolutely sure how long to be honest as it never survives in our house longer than 2-3 days anyways.

What do you think about our dinner today?

Are you a fan of veggie burgers?

How about a coriander and lime dressing?

It is all about soup! GLORIOUS! SkinnyLicious Soup Range

Soup – a liquid dish, typically savoury and made by boiling meat, fish, or vegetables etc. in stock or water.

It sounds very uninspiring doesn’t it? When in fact soup can and does provide an amazing dining experience.

When I moved to the UK, I must admit I was a little disappointed by the lack of soups on the British menu. In Poland, soup is an indispensable part of every day dinner. I really missed my soup a lot at the beginning… then I slowly became used to the lack of soup on the dinner table, but in the last year or so I have turned back to my roots and the humble soup is now more often found present on our table, which my regular readers might have notice by the amount of soup recipes I am sharing with you 🙂

Just before we went for our holidays GLORIOUS! sent us some shopping vouchers to purchase and try their healthy SkinnyLicious Soup Range. I confess, I don’t buy readymade soups very often. The reason for it: they are usually boring and often bland in taste, at least in my opinion… but looking at the funky names of GLORIOUS! soups a seed was sown that grew and grew until in the end I really, really wanted to give them a try. Well, I am so very happy I did as they are far from boring, and no one can say they are bland. They are actually quite amazing dishes as soups go. Their flavour combination is very unusual and extremely tasty and at times very surprising.

It is all about soup! GLORIOUS! SkinnyLicious Soup RangeCurrently there are 16 different flavours in the GLORIOUS! Soup Range and half of this selection, being eight, are SkinnyLicious Soups, which boast that they are less than 2% fat and under 150 calories per portion. Perfect!

I had the pleasure of trying 4 of the SkinnyLicious Soups plus I purchased one “full fat” version especially for Mark, to stop him grumbling.

It is all about soup - GLORIOUS! SkinnyLicious Soup RangeAll the soups we tried, without exception, were divine. I honestly couldn’t make better myself. San Antonio Fiesta, which is a chilli sin carne with black eye beans, haricot beans, black turtle beans and red kidney beans was a little bit too spicy for my taste but Mark loved it.

From the selection of soups we tried the Thai Tuk Tuks & Tumeric was my favourite. A fragrant carrot soup fused with coconut, lime and lemongrass – totally delicious. “Please Sir, can I have some…”

So, if you ever fancy a soup for lunch or dinner, I can honestly recommend GLORIOUS! Soup Range and if you are counting calories try one of their SkinnyLicious Range, you will not be able to tell that these are diet friendly soups, I promise.

It is all about soup! - GLORIOUS! SkinnyLicious Soup Range - San Antonio FiestaThank you GLORIOUS! for the opportunity to try something new and discover your range. I have to admit I most likely would never have purchased them otherwise but now that I’ve tried, we will definitely be buying more on a regular basis.

Do you buy readymade soups?

What’s your favourite soup flavour?