I discovered this dish in Poland and they are comfort food personified.Continue reading “Platzki – Grated potato pancakes”
We spoke about cooking lasagne with fresh pasta, Spanish chicken bake, salads and what we would cook if we were on Come Dine With Me.
Sit back and enjoy!Continue reading “Sunday Night Supper Club with Nicky Patrick at BBC Surrey”
If you’re like me, every so often you you look inside of the fridge and you have hodgepodge of different vegetables in varying quantities.
I wanted to share a go to recipe for a soup I make to help use up all of the left over vegetables that build up over the weeks.Continue reading “Left over vegetable soup”
Going down with a cold? Borscht this down the hatch – this beetroot soup is unbelievably good for you (and kind of funky looking!)
4-5 decent sized beetroot, peeled and grated
2 onions, diced
2 carrots, cut into coins
5 tomatoes, diced
1.2 litres of vegetable stock
1 knob of butter
3 celery sticks, diced
1 tablespoon of red wine vinegar
1 tablespoon of sugar (optional)
Salt and pepper for seasoning (optional)
1. First off melt the butter and fry off the onions until their soft. Turn to a low heat and then add 2 thirds of the the beetroot, carrot and celery and cook for 5 minutes, stirring it every so often.
2. Increase the heat to medium – add the garlic, tomatoes, red wine vinegar, sugar and vegetable stock and bring the mixture to the boil.
3. Reduce the heat to simmering and simmer for an 1 hour or until the vegetables are soft. Add the remaining beetroot and season with salt and pepper. Leave to cool for around ten minutes.
4. If you’re out to impress presentation wise, serve with a dollop of sour cream on top and a slice of rye bread.