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Broccoli-cauliflower-green pepper cream soup

Broccoli-cauliflower-green pepper cream soup

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Green, tasty, creamy soup for lunch or dinner. Served with roasted nuts and very crispy bacon, this soup is a great choice to make

Preparation time: 45 minutes
Level: easy
Quantity: for four

Ingredients:
500-600 g of fresh or frozen broccoli
500-600g of fresh or frozen cauliflower
1 medium onion
4 cloves of garlic
1.5 teaspoons of dried herb mixture (basil, oregano, thyme)
0.25 teaspoon black pepper
To the taste of sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar cheese. Using cheddar gives the soup a little sharpness and good taste.
For serving a handful of pumpkin seeds, almond chips and cashews, and 150 g of bacon

Preparation:
1. Stir in the vegetables and pour into the soup pot, add water to about half the height of the vegetables, bring to a boil and cook on low heat under the lid. The vegetables turn soft quickly under the lid in the steam.
2. Season with black pepper, herb mixture and lightly with salt
3. Boil vegetables semi-soft, grate cheddar
4. Make a puree with a blender or hand mixer until smooth, add the grated cheese, and mix. Season with salt to taste.
5. Roast pumpkin seeds, almond chips, and, if desired, cashew nuts on a stronger heat in a dry pan
6. Fry the bacon very crispy until fat is released
6. When the soup is ready, serve with the roasted nut mixture. Also, add the crispy fried bacon pieces
7. Sour cream is suitable for soup.
Done !!!

Shredded beaf burritos

Shredded beaf burritos

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Burritos are food of Mexican origin, where wheat tortillas are wrapped around different fillings. The filling could be beans, peppers, rice, corn, onions, tomatoes, different types of meat, fish, cheese. The prepared burrito can be eaten immediately after preparation or it can be steamed, fried, baked in the oven. Often the burrito is also covered with cheese, which is baked in the oven crispy.
Burritos or burrito-like foods were probably eaten a long time ago, but in 1895, in the reference work Diccionario de Mejicanismos, Feliz Ramos I Duarte described burritos as a specialty food in Mexico.
In the 1930s, this food began to be served in United States restaurants.
I made burritos using long-cooked beef, cheddar, black beans, and rice. It takes a while to prepare meat, but in general, it is fast-prepared food and it is as colorful as Mexican food should be. The food is mild in terms of spiciness, but the specialty of Mexican food is its freshness and rich taste, not too high a level of spiciness.

Preparation time: with meat preparation 2-3 hours. It takes about 1 hour to assemble and overcook the burritos.
Level: easy
Quantity: four to five burritos

Ingredients:
500-600 g boneless beef meat
400 g jar of canned black beans
1 medium onion finely chopped
3 garlic cloves sprinkled
Half a glass of basmati rice, boiled
1 medium tomato, chopped
1 medium red onion sliced
200-300 g of grated cheddar cheese
Half a red chili minced
4 large Santa Maria tortillas
1 lime to squeeze onto a food
For seasoning sea salt
Black pepper
A handful of smooth-leaf parsley for decoration and to put in burritos
For seasoning of Burrito meat, use the following seasoning mixture or use a Santa Maria or other commercial taco seasoning mixture:
4 teaspoons paprika powder
4 teaspoons of cumin powder
0.5 teaspoon onion powder
0.5 teaspoons of salt
0.5 teaspoons dried oregano
0.25 teaspoon ground black pepper
Few tablespoons of cooking oil for frying

Preparation:
1. Boil the meat in a little water over low heat until very soft. Keep the meat cooking liquid and use it later when making the filling
2. Shredd the meat, place in a pan with oil, season with salt and pepper.
3. Chop the onion and garlic, add to the meat, and fry for a few minutes. Add the beans and the liquid leftover from cooking the meat. Season with 2 tablespoons of the spice mixture.
4. Boil some rice
4. Chop tomato and chili, slice the red onion, roughly grate cheddar
5. Heat the dry pan and fry on a tortilla plate for one minute until soft
6. Place the tortilla plate on a flat surface, store the filling components in rows: rice, meat, tomato, onion, cheese, chili. Turn the tortilla plate into a tight roll so that after the first turn, when you turn the tortilla plate over the filling, turn the edges in to form a closed tube and roll to the end. This creates a cylindric tube with closed ends.
7. Place the wrapped burritos next to each other in an oven dish, sprinkle with grated cheddar (if desired) and bake for 20-25 minutes at 170 degrees. During this time, the filling warms up and the cheese melts.
8. Place the finished burrito on a plate and serve with sour cream and guacamole. Other Mexican sauces are also good to use.
Done !!!

Pumpkin-carrot soup

Pumpkin-carrot soup

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October is a suitable month to make at home at least one dish that contains pumpkin. I made this version of the pumpkin-carrot puree soup. I used dried herbs, basil, oregano, a little thyme, black pepper, and a decent piece of cheddar cheese to season.

Preparation time: 45 minutes
Level: easy
Serves: four

Ingredients:
500-800 g of pumpkin or butternut squash, peeled and deseeded
6 medium carrots
1 medium onion
2 cloves of garlic
1.5 teaspoons dried herb mixture (basil, oregano, thyme)
0.25 teaspoon of black pepper
Sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar type cheese, but with Estonian Merevaik or other soft and easy-to melt cheeses suits also well.

Preparation:
1. No special broth is required. Peel and chop the pumpkin, place in a soup pot, wash the carrots, remove the ends of the carrots and add to the pumpkin.
2. Peel the onion and cut into four, peel the garlic cloves and add to the soup.
3. Pour enough water to cover the components. Add spices. Bring to a boil and cook for about 30 minutes. It is not necessary to boil the carrots quite soft.
4. Crush the soup with a hand mixer evenly, grate the cheese and mix into the soup. Season with salt to taste.
5. Roast the pumpkin and sunflower seeds over high heat until lightly browned. Use them for garnish and also seeds taste good with the soup.
6. When the soup is ready, serve. Pour the roasted seeds on the soup. You can use also very crispy fried bacon pieces, which can be added to the soup with the seeds.
7. Sour cream suits well to the soup.
Done !!!

Quesadilla

Quesadilla

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It may be the easiest and fastest Mexican food to prepare.
The history of the Quesadillas dates back to the 16th century when it was probably made using only flatbread and cheese. Later, various other fillings have been added, such as meat, fish, avocado, tomatoes, etc. It is both street and restaurant food, where the stuffing is placed between two tortilla plates. The cheese that melts holds the tortilla plates together. One of the most classic quesadilla fillings of today is chicken and easily melting cheese. In the past, only corn tortillas were used, but now there are also common wheat flour variants, which are also easier to handle.
As Mexican Oaxaca cheese is difficult to obtain, mozzarella and other cheese varieties are also suitable for filling. I like the strong taste of cheddar cheese and I always make quesadillas using this cheese.

Preparation time: 30 min preparation, 15-20 min preparation
Level: easy
Quantity: for four

Ingredients:
500g chicken fillets, cut into small pieces
200g cheddar cheese
1 medium onion
A handful of chopped parsley leaves
4 tortilla plates
1 tbs of quesadilla seasoning mix. The original Santa Maria Fajita spice mix fits well. However, you can make it yourself according to the tutorial below.
For frying olive oil
optional: to prepare nice salsa for quesadillas 1/2 paprika and 100g sour cream

Preparation:
1. Chop the chicken fillet into small pieces and mix with 2 tablespoons of the seasoning mixture.
The spice mixture can be prepared by mixing:
4 teaspoons paprika powder
4 teaspoons of cumin powder
0.5 teaspoon onion powder
0.5 teaspoons of salt
0.5 teaspoons dried oregano
0.25 teaspoon ground black pepper
Leave the seasoned chicken fillet to stand for a while while you prepare the other ingredients.
2. Cut the onion in half and then into thin slices, chopped parsley leaves
3. Grate the cheddar, divide it mentally into 4 parts.
4. Heat the pan over high heat, fry the chicken and onion quickly for 1-1.5 minutes. Divide the filling into four parts.
5. Use a well-run cast iron pan or non-stick pan and heat it over medium heat
6. Place a tortilla plate in the pan and cover half of the tortilla plate with the cheese, a layer of the chicken peaces, sprinkle with the parsley and cover with the rest of the cheese.
7. Turn half of the tortilla plate without filling onto the filled side and press firmly against the filling layer using a pan spatula. Carefully turn the tortilla upside down and fry on the other side for a while.
8. Place the finished quesadilla on a plate. Repeat the procedure until a total of four quesadillas have been prepared.
Serve warm, but also it is good while served cold. For serving you can use excellent salsa, which requires finely chopped fresh sweet peppers, sour cream and 1 teaspoon of quesadilla seasoning.
Ready !!

Spicy crispy chicken-spinach quiche

Spicy crispy chicken-spinach quiche

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What if someone likes a little spicy, fried food, different cheeses, pies made with green plants? One possibility is to find a way to combine these components in the same recipe or if not possible in different dishes. In the early autumn, 2019, I tried to do this and make an open pie that includes, chili-flavored fried chicken, fresh spinach leaves, blue cheese, and cheddar. Initially, it was pure improvisation, which became a recipe that I share now with you.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
Dough:
200 g cold butter
360 g of wheat flour
0.5 teaspoons sugar
0.5 teaspoon sea salt
8 tablespoons cold water

Filling:
450 ml of milk
500 g chicken fillet
150g mold cheese
2 packs (200) of spinach leaves
6 eggs
a handful of smooth-leaf parsley
200g cheddar cheese
cornflour for frying
olive oil for frying chicken
black pepper, salt, dried oregano, basil for seasoning
0.5 teaspoons of sharp ground chili

Preparation:
1. To make a dough, chop butter, add flour, sugar, salt, and water. Mix dough roughly, you don’t need a very even dough
2. Place the dough in the refrigerator for about 30 minutes until you have prepared the filling.
3. Cut chicken, season, stir in cornmeal and fry for 3-4 minutes on high heat
4. Heat the spinach in a hot pan for 2-3 minutes
5. Whisk the eggs in the milk until smooth, grate the cheese, chop the parsley and add to the mixture,
6. Cover the oven mold with the dough and bake for 15 minutes at 220 degrees, punch holes in the bottom with a fork to let the air out
7. If slightly crispy, cover the pastry with fried chicken, add spinach, mix gently
8. Pour the milk-egg-cheese mixture over the chicken layer
8. Bake for about 30-40 minutes until lightly browned. Serve hot or cold.
Done !!

Cheesy Broccoli cauliflower over rost

Cheesy Broccoli cauliflower over rost

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Once again, one of the dishes having probably British roots. A slightly modified recipe from a variety of sources, including Jamie Olivier food blog. A relatively easy to prepare, creamy, slightly crunchy side dish that fits any of the main courses.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
1.5 kg of fresh cauliflower
400 g fresh or frozen broccoli
100 g cheddar or parmesan grated
800 ml of milk
2-3 slices of dried bread
A recommendation from Jamie Olivier – 1 handful of almond slices
100 g butter
3 full tablespoons of flour
Sea salt and freshly grated black pepper for seasoning

Preparation:
1. Prepare the bechamel sauce. Melt the butter in a pot, mix flour and milk, stir until smooth. gradually.
2. Add the pieces of broccoli and simmer for about 10 minutes at low heat.
3. Add half the grated cheese, season with salt and pepper and crush with a hand blender to make a smooth sauce
4. Cut the cauliflower into pieces and place them in the oven mold. Season lightly with salt
5. Pour the sauce over the cauliflower, mix so that the cauliflower is covered with the sauce, sprinkle with the rest of the cheese
6. Place slices of bread in a food processor and crush into the breadcrumbs. Add the almond chips and crush slightly
7. Cover cauliflower and sauce evenly with breadcrumbs
8. Bake in the oven at 180 degrees for about 1 hour until the crumb browns until golden
9. Serve immediately, but it was good also in next day
Ready!!

Quiche Lorraine

Quiche Lorraine

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One of the most famous open pies which are from France, the region of Lorraine. The original Quiche Lorraine filling was made from eggs, double cream, and lard. Today cheese is added to this pie and lard is replaced by good quality bacon. Classically, these pies are made in a large, round shape mold, but I decided to try mini-quiche variants, making pies in porcelain fondant molds. The classic rule for making quiche is to use 2 eggs per 250 ml of liquid. By following this rule, the making of these pies always succeeds.

Preparation time: 20 min. Preparation of the dough 20 min, baking 30 min.
Level: Easy
Amount: 8 small pies

Ingredients:
Dough:
200 g of cold butter
360 g of wheat flour
0.5 teaspoons of sugar
0.5 teaspoon of sea salt
8 tablespoons of cold water

Filling:
750 ml of cream or milk
6 eggs
250 g of bacon
1 larger onion
200 g of Cheddar cheese
100 g of Parmesan cheese
Salt and black pepper for seasoning
A handful of finely chopped chives

Preparation:
1. Chop butter, add flour, sugar, salt, and water to make the dough. Knead the dough roughly, the very uniform dough is not needed.
2. Put the dough in the refrigerator for about 30 minutes until you make the filling.
3. Chop the bacon into strips and fry nicely brown
4. Finely chop the onion and add to the bacon, fry for a few minutes.
5. Remove the exceed of melted fat from the bacon.
6. Whip the eggs into a homogeneous mixture with milk, add grated cheese, bacon, and onion, add chopped chives and flavor with salt and petter.
7. Cut the dough into 8 pieces, punch into the ball and press it to the round-shape between the plastic wrap.
8. Bedding molds with the dough. There are two ways to bake the dough, separately or together with filling. I used the last variant. Add the filling into the molds.
9. Bake the quiches for about 30 minutes until the filling begins to turn lightly brown. Serve warm or cold.
Ready !!!

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