Farmersgirl Kitchen

Saturday, 11 May 2013

Credit Crunch Munch Omelette

Here's another Credit Crunch Munch recipe. It's a simple 'Spanish Omelette' or Frittata.

At this time of year, potatoes don't keep very well, they start sprouting. You can still eat them as long as they haven't gone green, but I seemed to have rather a lot and they needed to be used up before they did turn green or grow leaves!

I blanched the potatoes before frying them in a little oil.

Slice three shallots or 1 small onion, add to the pan with the potatoes and saute until soft. Beat four eggs, add about a tablespoon of water and mix it in, season with salt and pepper. Add to the pan and sprinkle with grated cheese.

Heat the grill and once the omelette has started to set, add a few sliced cherry tomatoes, pop it under the grill until the cheese has melted and starting to bubble.

This served two for lunch. We also had half a toasted bagel each, I'd taken the bagel to work for lunch the day before and then decided to have something else instead, so it needed to be eaten too!

Credit Crunch Munch is a monthly blog event run by Fuss Free Flavours and Fab Food 4 All
Details of how to join in HERE
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Labels: cheese, cherry tomatoes, Credit Crunch Munch, eggs, Fritatta, omelette, potatoes

Tuesday, 8 November 2011

Chickpea and smoked paprika soup

At this time of year I always have a pot of soup on at the weekend, so I was delighted when Lyndsay at Vanilla and Lemon Drops announced that 'Soup' was the theme for her November Sweet Heat challenge.

I had a few cookbooks lying around in the living room and one of them was 'Supper for a Song' by Tamasin Day Lewis. It was from this book that I was inspired to make the Tomato and Chilli Jam, Pineapple Chilli Jam and also the Chocolate Chilli Custards. Hmm bit of a theme here? Not all of that is Tamasin's idea as she didn't have chilli in her Chocolate Custard!

I liked the look of this soup because I knew I had half a bag of chickpeas and also two tins of Pimenton (smoked paprika), the sweet one and the hot one, that my foodie son bought me last Christmas. You can use tinned chickpeas if you don't have time to soak and cook the chickpeas before you make the soup.

print recipe

Chickpea and smoked paprika soup

by Tamasin Day Lewis November-8-2011

If you don't have both types of smoked paprika, just use one, but probably no more than 1/4 tsp of the hot stuff or it will overpower the soup.

Ingredients

1 tbsp olive oil
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 celery stalks, de-strung with a potato peeler and chopped small
2 tsp finely chopped rosemary needles
4 ladlefuls cooked chickpeas
1/4 tsp hot smoked paprika
1/2 tsp sweet smoked paprika
2 bay leaves
1 tbsp tomato puree
400g/14oz tin tin cherry tomatoes
8-10 ladlefuls vegetable stock
to taste sea salt and black pepper
a small handful of flat leaved parsley, chopped

Instructions

1. Heat the oil in a large, heavy-bottomed pan and add the onion, garlic, celery and rosemary.2. Fry for a few minutes until they begin to soften, then add the chickpeas, smoked paprika, bay leaves, tomato puree and tinned tomatoes.3. Bring to a simmer, then add the stock, season and bring back to the boil. 4. Lower the heat and heat and simmer for 10 minutes.5. Discard the bay leaves. Blitz about half the mixture in a blender, then re-introduce it to the chunky soup in the pan.6. Tsate and adjust the seaoning, stir in the parsley and reheat if you need to. Ladle into warm bowls and serve.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: serves 4

Labels: cherry tomatoes, chickpeas, chilli, paprika, pimenton, smoked paprika, Soup, Sweet Heat

Thursday, 15 September 2011

Autumn Vegetable Lasagne

I've fallen in love with Tamasin Day-Lewis's book 'Supper for a Song', in fact, I have it on order from Amazon and can't wait for my copy to arrive, then I will be able to return the library copy for someone else to enjoy.

This recipe for Autumn Vegetable Lasagne caught my eye right away, because of course it is Autumn and I'm on a bit of a mushroom kick after the 'Art of Funghi' session I went to recently.

Autumn Vegetable Lasagne (not strictly vegetarian, but can easily be)

2 tbsp olive oil

200g/7oz chestnut mushrooms, sliced

20g/3/4oz dried sliced morels, soaked in warm water to cover for 30 minutes and drained (optional) I didn't use these, but included some ordinary field mushrooms.

2 tbsp Marsala, or port or Madeira (or red wine if you have a bottle open instead)

900ml/ 1/2 pts full-cream milk

1 bay leaf

60g/2oz butter

2 tbsp plain flour

sea salt and black pepper

nutmeg for grating

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and sliced

6 small green or yellow courgettes cut into small cubes

400g/14oz tin cherry tomatoes

a handful of basil leaves, torn

6 slices prosciutto, sliced into long strips (optional)

1 packet of lasagne

60g/20z each Parmesan and pecorino (I used Gran Padano as it is cheaper)

Preheat the oven to 200C/Gas 6. Heat 1 tbsp of the olive oil in a small pan and cook the sliced mushrooms until they begin to release their juice. Add the morels (if using) with their soaking liquor, and the Marsala and simmer for 5 minutes. Remove from the heat.

To make the bechamel sauce: heat the milk with the bay leaf in a pan. Melt the butter in another pan, stir in the flour and cook for a minute or so until you have a biscuit coloured roux, then add a quarter of the hot milk and whisk until smooth. Continue to add the milk a little at a time whisking well. Season and flavour sparingly with nutmeg. Ad the liquor from the mushrooms and let the sauce cook gently for a further 15 minutes, stirring from time to time. Adjust the seasoning.

Meanwhile, saute the onion and garlic in the remaining olive oil with a sprinkle of salt until they begin to soften, then add the courgette cubes and cook until they are al dente. Add the tomatoes and torn basil and simmer the mixture for 10 minutes. Season with pepper.

Add the mushrooms to the bechamel. Heat the prosciutto strips briefly in the pan used to cook the mushrooms with no extra oil, turning until they begin to crisp a little then add to the mushroom sauce mixture.

Cook the lasagne sheets, according to the packet instructions, until al dente, then drain in a colander.

Spread a little bechamel, avoiding the bits, over the bottom of a large baking dish, then add a layer of lasagne sheets. Cover with half of the remaining bechamel mixture. Add another layer of lasagne, followed by the last of the bechamel mixture. Top with the grated cheese.

Bake for 30 minutes or until golden and bubbling, and a skewer inserted in the centre meets with little resistance from the lasagne. Leave to stand for 10 minutes before serving; this is one of those dishes that seems to stay hotter for longer.

I completely forgot to take a picture of the lasagne before I served it up, so all I have is a photo of the half that was left in the dish. It served 8 easily with salad and was really delicious, it was also great reheated.

Labels: autumn, cherry tomatoes, courgettes, lasagne, mushrooms, parmesan, prosciutto

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Farmersgirl Kitchen

Saturday, 11 May 2013

Credit Crunch Munch Omelette

Tuesday, 8 November 2011

Chickpea and smoked paprika soup

Thursday, 15 September 2011

Autumn Vegetable Lasagne

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