Drunken fennel soup

Some people think soup is something you only eat in winter. Well, those people are wrong. This soup is definitely something you would want to eat any time, even in summer, chilled while sipping your mojito. 

Fennel about to get drunk

Here's what you need:

  • 3 fennel bulbs
  • onion
  • 1.5 l of vegetable stock
  • 4 - 5 spoons of olive oil 
  • butter
  • salt
  • pepper
  • tarragon
  • Vegeta
  • Dry Vermouth and/or Pastis
  • Scallops (Saint Jacques) - optional for non vegetarian version

Cut the onion and fry it on olive oil. Add spices and Vermouth/Pastis (or both if you're feeling lucky).

Add chopped fennel and stir until the fennel is coated in oil and spices. Roast on medium fire for 5-10 minutes. When the fennel starts to soften, add the stock and reduce the fire to low. Simmer for 20 - 30 min, until the fennel is completely cooked.

Blend the soup with a hand mixer or in a blender. Put the soup in the plate or bowl

Melt the butter in small frying pan and season the scallops on both sides with salt and pepper. Put it on high fire and fry the scallops in butter 30 seconds on each side. Add scallops to the soup (optionally you can also add the melted butter).

Voila! Drunken fennel soup goes well with a glass of just about anything.

Drunken fennel meets fried Saint-Jacques

Creamy ass curry

You can spend hours on perfecting your curry recipe. And then one day when you're too lazy to go to the store, you throw together what's in your fridge and discover you've made the best curry ever. True story.

Vegetarian delight

This creamy ass curry is vegetarian and can easily become vegan if you substitute butter for oil/ Here's what you'll need:

  • 1 small Hokkaido pumpkin
  • 250 g of mixed lentils
  • 1 onion
  • 2 cloves of garlic
  • 50 g butter (or oil)
  • 500 ml of coconut cream
  • 1 l of water
  • ginger powder
  • black pepper
  • salt
  • Vegeta
  • Garam Masala powder
  • Coriander powder
  • Cumin powder
  • Turmeric powder
  • Powdered Cardamom
  • Paprika powder
  • a squint of Harissa
  • a dash of cinnamon
  • some nutmeg
  • chilly flakes to taste

Peel the onion and garlic and chop them in small pieces. Bring the water to the boil, add onion, garlic, lentils and all of the spices. Let it boil for 15 min, until the water boils down.

Clean and chop the Hokkaido pumpkin into small cubes. In a separate pot, melt the butter (or heat the oil) over a low fire. Add the pumpkin and stir. Let it roast for around 5 min (add salt and pepper to taste).

Add the mixture with onion and garlic to the pumpkin and stir. Let it roast for another 2 - 3 min, add coconut cream and stir. Leave it on the fire for another 10-15 min.

Et voila - it's best served hot with some freshly cooked rice.

Bon Apetit!

Fasian ramen with tuna

Since we really love asian food, we make our own fasian (fake asian) versions and attempts of everything we like. In the best cases the dishes are a fusion of different cuisines (likely considered an abonimantion in Asia) but still very tasty.

I was sceptical of making ramen with tuna (fish ramen? never seen it anywhere) yet I have to admit Thomas' experiment was extremely delicious.

Fasian ramen

It now became a regular part of our meals, so we now present you with the recipe.

For the fasian ramen, you will need:

  • 1 l of stock
  • 5 tomatoes (cut into cubes)
  • 3 leeks
  • 1 can of tuna in oil
  • 400 g of ramen
  • 2 boiled eggs (1 per person)
  • 10 nam meo mushrooms
  • about 10 champignons
  • spices (cumin, paprika, corriander, basil and tarragon)
  • sauces (soy sauce, fish sauce, sriracha, tamarind sauce)
  • 1 onion
  • 6 cloves of garlic
  • 1 chunk of fresh ginger (to taste)

Make 1 l of stock (we used vegetable one), add 1 onion and garlic & giner to taste. Bring it to a simmer.

Add pepper, salt, soy sauce, fish sauce, sriracha, tamarind sauce and all the spices.  Add the tomatoes, leek and mushrooms and let it simmer for about an hour.

Add 600 ml of fresh water to the soup and turn the fire high, add tuna and ramen. Boil untill the ramen is cooked.

Add the cooked eggs in the bowls and serve with the hot ramen.

Bon apetit!

Ad hoc couscous

How many times does your cooking adventure start with asking "What do we  have?

Improvisation is the mother of creativity and when you haven't done your shopping in a while, you just need to get creative. This vegan couscous was inspired by what we had in the fridge and the necessity to eat something that doesn't take forever to cook. The result was a yummy and healthy dish that didn't last very long on our plates.

It will take you about 30 min to cook  it (prep time included) and you'll need:

  • 300 g millet couscous
  • 1 small zucchini
  • 2 tomatos
  • half a bulb of fennel
  • 50 g cashew nuts
  • 50 g of almonds
  • 1 onion
  • 1 clove garlic
  • 4 Tbsp olive oil
  • 80 ml water

Spices: Pepper, salt, Vegeta, thyme, rosemary, sage, tarragon, paprika powder, cayenne pepper, celery salt, cumin, cinnamon, coriander powder, saffron

Start with heating the oil on moderate fire and fry the chopped onion, garlic and the spices (all spices to taste and 1 tsp of Vegeta (use allspice mix as an alternative).

Once the onion becomes translucent, add chopped zucchini, tomatoes and fennel, cover the pot and cook for about 10 minutes on a moderate fire.

Afterwards add almonds and cashews, water and 1 tbsp of Vegeta. Bring everything to boil in a covered pot and remove from heat.

Add couscous, mix and cover. Leave to rest off heat for another 5 minutes before serving.

Did it work for you? Let us know :)

 

Pasta ai Funghi Porcini

Sometimes you don't really have time to cook, but you still want to eat well. Our solution is: pasta to the rescue.

Here's what you'll need for 2 people:

We made this one as an improvised recipe with dried mushrooms and repeated it with fresh ones. Both were great (fresh one was of course better).

  • 15 g of dried Porcini mushrooms (soak them in 1 l of wage at 50 degrees for 15 minutes) OR 300 g of fresh ones
  • Linguine (200 - 300 g, depending on how hungry you are)
  • 1 Yellow onion
  • Salt
  • Pepper
  • nutmeg
  • tarragon (or parsley if you prefer it)
  • Olive oil  (3 tbsp)
  • Butter (1 tbsp)
  • Grated Grana Padano
  • Vegeta
  • White wine (3 tbsp)

Clean and chop the mushrooms (or soak and chop, if using dry ones) and boil 2 liters of water with Vegeta, pepper and some olive oil.

Chop the onion in cubes

If you're using dry mushrooms, drain them and add the water from the soaking to the pasta cooking water. Bring it to the boil and add pasta.

Melt butter and add olive oil. Heat it over a moderate fire and add black pepper to taste. Add 1 tsp of vegetal, 1 tsp of ground nutmeg and 1 tsp of dried tarragon.

Fry the onion, add mushrooms and 250 ml of cooking water into the sauce. Bring to boil. After 5 minutes add 25 g of grated Grana Padano and wine. Cook for 10 more minutes and stir occasionally.

Serve with grated Grana Padano.

pastaaifunghi

Bon Apetit!

Cod alla Mediterranean

This simple dish is inspired by Mediterranean cuisine, even though cod hasn't got much to do with that part of the region. But after having it with some nice wine of your choice, you will easily imagine yourself on a sunny terrace by the sea.

Cod alla Mediterranean

Ingredients (for 2 people):

  • 300 g fresh cod
  • 1 zucchini
  • 1 red paprika (aka bell pepper)
  • 2 tomatoes
  • 2 shallots 
  • 1 clove of garlic 
  • olive oil
  • pepper
  • salt
  • Vegeta
  • red paprika powder
  • cumin powder
  • dried parsley
  • dried basil
  • dried sage

Heat the oven at 180 degrees. Then cut the vegetables (in cubes or slices). Put cut onion and garlic on the baking tray and drizzle with olive oil. Add the rest of the vegetables, add more olive oil and season with pepper, salt, Vegeta (Croatian super spice that is essentially dried veggie soup), cumin powder and dried basil, parsley and sage.

Put the cod on top of the vegetables (don't mix) and add more olive oil, salt, pepper, Vegeta and red paprika (yes, we like our olive oil).

Bake 20 minutes at 180 degrees and serve hot with a wine of your choice.

Bon Apetit! And let us know how you liked it!