Wild Mushroom Soup

Wild Mushroom Soup

Ingredients:

Knob of butter

1 small onion

1 -2 garlic cloves

1 -2 medium carrots

1 parsnip

Handful of dried mushrooms

Fresh cream

2 – 3 potatoes

Vegetable stock cube

1 – 1.5 litre of boiling water

1.       Soak the mushrooms in hot water for a couple of hours.

2.       Heat up the butter in a pot, add chopped onion and garlic.

3.       After few minutes add chopped carrots and parsnip.

4.       Fry all together for a couple of minutes, then cover with boiling water and stock cube. Cook on medium heat.

5.       Add chopped potatoes and cook for further 10 minutes.

6.       Add rinsed mushrooms.

7.       Bring it to boiling, and then reduce the heat to low.

8.       Take a small cup of “water” out from the pot and mix together with the same amount of fresh cream, then pour back to the pot.

9.       Cook for 5 more minutes, switch off and serve!

BLACK BEAN SOUP

BLACK BEAN SOUP

Ingredients:

1 tbsp of olive oil

1 medium onion, peeled and chopped

1 and ½ tsp of chilli powder

1 and ½ tsp of oregano

1 tsp of cumin

Salt, pepper

4 garlic cloves

100 g black beans

3 cups of water

2 bay leaves

½ cup fresh, chopped coriander

Greek style yogurt

1.      Soak the black beans overnight, and then cook them for 2h.

2.      In another pot heat the olive oil on medium heat.

3.      Add onion and fry for a few minutes.

4.      Add salt, pepper and chopped garlic.

5.      Cook all together for another 2 minutes.

6.      Add cooked beans, stir it and cook another 2 minutes.

7.      Top it with water and add bay leaves.

8.      Boil it for 25 minutes on medium heat, without the lid.

9.      Blend the soup and garnish with chopped coriander.

10.  Decorate the soup with 1 table spoon of Greek style yogurt.

Creamy Tomato and Roasted Pepper Soup

Creamy Tomato and Roasted Pepper Soup

Ingredients:

7 tomatoes

1 big garlic clove

Olive oil

Salt, pepper

Bunch of fresh basil

2 red peppers

Can of peeled tomatoes

Chilli flakes

½ tsp of smoked paprika

Baguette and mozzarella

1.       Preheat the oven to 120 degrees.

2.       Tomatoes cut in half and put on baking tray layered with foil. Garlic clove cut into thin slices and put them on top of the tomatoes. Add washed peppers. Season with salt and pepper and drizzle with a bit of olive oil.

3.       Bake it for 2h.

4.       Peppers transfer to another container and cover with foil. When it cools down peel the skin and take the seed out. Cut into slices.

5.       Throw to a big pot peppers, baked tomatoes, tomatoes from can, chilli and basil. Season with smoked paprika, salt and pepper.

6.       Cook it all together for 1h on low heat.

7.       Take the pot off the heat and blend it.

8.       Baguette cut into small pieces, cover with sliced mozzarella cheese and bake in oven for 180 degrees until light brown colour.

9.       Serve the soup with baguette toast.

Recipe  from  http://www.kuchennewojowanie.blogspot.ie/

MANGO LASSI

MANGO LASSI

Ingredients:

1 can of coconut milk (kept for 1 day in fridge)

Pinch of ground cardamom

2 mangoes

Shredded coconut for decoration

1.      Blend in a blender peeled mangoes with coconut milk and pinch of ground cardamom.

2.      Roast the shredded coconut on a hot pan for a few minutes.

3.      Sprinkle your lassi with roasted coconut and enjoy it!

Mango is strong antioxidant, it's great source of minerals and vitamins. Mango is good for heart and memory.