Posts Tagged ‘Recipes’

The Inhouse Food Critic does not usually try to influence what the Soupwoman writes, but this time, he INSISTED I should write this recipe down and make it public.

See, he is not a big fan of parsnips. He thinks they are bland, boring and uninspiring. But today, I came up with a method to prepare them in a way that he now thinks is the only way to cook parsnips. Fortunately, it is pretty simple.

500 g peeled parsnips, in chunks (about the size of the top part of your thumb)
2 tbsp instant mash powder
2 tbsp flour
1 tsp lemon juice
1/2 tsp turmeric
1/2 tsp ground coriander
2 medium eggs
knob of butter
salt and pepper to taste
butter and vegetable oil for frying

Cook the parsnips in microwave until tender (they need to be mashed). Time varies depending on your microwave, mine took 5 mins in full power. If you think using microwave is cookery blasphemy, then steam or bake them, but do not boil – it makes them too soggy. Then let the parsnips cool a little – you do not want the eggs start cooking yet.

Add all other ingredients to cooled parsnips and make a mash e.g. with a hand blender (such as Bamix). Then comes the important part – taste it! If the mixture is too sweet, add a little splash of lemon to balance it, if you prefer spicier, then add some, etc. You can try other spices than those mentioned above, but for the first batch, I recommend sticking to these.

When you are happy with taste of the “batter”, heat a large skillet (medium to medium-high heat), melt some butter with a splash of vegetable oil (helps prevent the butter burning) and spoon the mixture in the skillet to make 4-6 cakes. Fry until they are golden brown on the one side, add some more butter in the skillet and when it has melted, turn the cakes over. Fry until the other side is lovely and golden too. The cakes should now be done – you should have some lovely golden-yellow patties, crispy on the outside and quite fluffy inside. There are only 2 eggs in the mixture so they break fairly easily, so be careful. However I’d rather not use more eggs, as then their taste would come through, and the texture would be more dense.

I served these with pan-fried salmon, grilled (Irish) white pudding and spicy chutney. The Inhouse Food Critic gave two thumbs up for this ensemble.


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And now for something completely different.

It is true – it  is not yet another veggie puree soup!

This hearty soup fills and warms you up on a cold winter’s day, such as this. The title refers to bratwurst, but e.g. frankfurters or bockwurst will do just fine. I actually used Lidl’s Linessa Reduced Fat Authentic Nuremberg Pork Sausages, but it would not have made a snappy title.

400-500g potatoes (a firm variety), peeled, cut into bite-size pieces
200g onion, peeled, chopped
150g carrots,
peeled, cut into bite-size pieces
2 cloves of garlic, peeled, chopped
2 tbl vegetable oil
1 tsp fennel seeds, crushed
1/2-1 tsp smoked paprika (depends on how freshly opened the jar is)
1000ml stock
4 white peppercorns
4 whole allspice
1 tsp dried thyme
250g bratwurst, cut in bite-size pieces

Heat the oil in a pot on a medium heat, add the onions and garlic and fry stirring constantly until golden brown. Add the fennel and paprika and fry a few more minutes, then add the potatoes and the carrots and fry another few minutes. Add the stock, peppercorns and allspice, bring to a boil, reduce heat, cover and let simmer until the veg are tender (about 15 mins). While the soup is simmering, fry the sausages in a nonstick pan with just a little bit of oil (or grill them) until they are hot and are nicely browned. Add the thyme and the sausages in the soup, stir well, check the seasoning, and serve.

You can, of course, add the sausages directly in the soup and let simmer there for a minute or two, but I find the browned sausage pieces more aesthetically pleasing.

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It is the colds and flu season again, therefore this week’s soup is a variation of that famous traditional panacea, chicken soup. When I am suffering from a cold, I always crave something spicy – hence the extra kick in this concoction.

130g onion, finely chopped
130g potatoes or sweet potatoes, coarsely grated
130g carrots, coarsely grated
2 tbs butter
2 tbs plain flour
1 clove of garlic, crushed
1 tbs tomato paste
1 tsp paprika
1/2 tsp chilli powder
1 tsp curry powder
ca. 1000 ml of chicken stock
1/2 grilled chicken or 2 grilled chicken breast fillets, shredded.
(1 bunch chopped herbs (eg. parsley, coriander))

Melt the butter in a saucepan and add the onion, garlic and curry, saute until golden brown. Add the tomato paste, paprika and chili, saute for another minute. Add the grated vegetables, mix well and saute until the vegetables have softened. Sprinkle the flour in the saucepan and mix. Add the stock little by little, stirring constantly. Let simmer gently about 10 minutes. Add the shredded chicken, add more stock if the soup is too thick, bring to a boil, sprinkle the herbs on top, if you are using them, and serve.

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