Tag: healthy food

Carrot soup with curry and croutons / Mushroom soup and croque monsieur

It’s been a while since I posted cooking recipes and with this cold ambient I wanted to offer you some simple soup recipes to warm up.

Carrot soup with curry:

Ingredients for 4 persons:

  • 2 onions
  • 600g carrots
  • 1 tablespoon of curry powder
  • 1/2 teaspoon cumin
  • 1l of chicken or vegetable broth
  • 6 portions of laughing cow cheese
  • salt and pepper

Realisation:

  1. Fry the onions with the curry and cumin.
  2. Add the carrots cut into rounds then the broth and cook for 20 to 25 minutes
  3. Once the carrots are cooked, mix everything, add the cheese, salt and pepper

For the croutons:

  1. Slice your bread in dices.
  2. In a pan add some oil a smash garlic and some thyme.
  3. When the garlic is a bit brown throw the bread in the pan.
  4. when the bread is toasted scatter it over your bowl of soup

Mushroom soup and croque monsieur

Ingredients for 4 persons:

  • 2 shallots
  • 500g of mushrooms
  • 20/25cl of fresh cream
  • 1l of chicken or vegetable broth
  • 1 tablespoon of tarragon
  • salt an pepper
  • Some rocket leaves for decoration (optional)

Realisation:

  1. Fry the shallots
  2. Add mushrooms and cook until they are soft, add the broth and cook for 10 min
  3. Mix everything and add the tarragon, the salt an pepper.

Accompaniments

I let you 2 choices I like a lot with my mushroom soup:

Croques monsieur

A slice of cheese and a slice of ham between 2 slice of bread you toast on the oven until the bread is toasted

Ham toast

  1. put some olive oil on a pan and toast your bread in it.
  2. rub a clove of raw garlic on the toasted bread, emphasizing the crust.
  3. Spread the bread with walnut cheese (or fresh cheese if you are lacking)
  4. Added a slice of ham on top

Whether it’s one or the other, I really like to dip them in my soup like you can dip a slice of bread in your tea.

I hope you will like it!

Take care of yourself and you loved ones and see you soon!

Tandoori Chicken

Hello dear readers, I’m back!

I needed a little time for my family and for myself but I’m coming back to you to take care of this blog which despite everything I was starting to miss.
For my return I offer you something to prepare a good little meal for the beautiful days to come.

On the menu :

• Tandoori Chicken
• Greek Salad
• Turmeric rice (in the absence of saffron)

The real tandoori chicken is made in a Tandoor, a kind of terracotta oven in which the dish to be cooked is enclosed in bread dough that is stuck on the wall of it.
In the absence of Tandoor, I offer you a recipe that can be done in the pan or on the barbecue.

Tandoori Chicken

Ingredients (for 4 to 6 people):

  • 1kg of chicken (drumsticks or cutlets)
  • 2 Greek yogurts
  • 2 tbsp of lime juice
  • 2 tbsp of ginger
  • 5 garlic gloves
  • 3 tbsp of garam masala
  • 2 tbsp of chilli powder
  • 2 tbsp of cumin
  • 2 tbsp of coriander in powder
  • 1 tbsp of salt

Preparation :

  1. Mix the yogurt, spices, garlic and lemon
  2. Marinate the chicken for 12/24h (personally I cut my chicken cutlets to the size of a bite)
  3. Heat the frying pan or the barbecue then place the chicken. Once it is golden brown brush the rest of the marinade and turn it over. Repeat the operation until the end of the marinade.

Greek Salad

Ingredients (for 4 to 6 people):

  • 1 large tomato per person
  • Chilli oil or a small hot pepper and 2 or 3 tbsp of olive oil
  • 5 or 6 pitted olives to be cut into slices
  • Cubes of feta at your convenience.

Preparation :

Hey it’s a salad! Cut the tomatoes and mix everything together.

Turmeric Rice

Ingredient (for 4 to 6 people):

2 glasses of rice
1 tbsp turmeric
A few unsalted roasted peanuts
(in my dish I did not put any because one of my guests is allergic)

Preparation :

Cook the rice, coarsely crush the peanuts and mix everything with the turmeric.

Enjoy your lunch !

Take care of yourself and your loved ones! See you soon !

Russian marinated mushrooms (perfect for the appetizer)

This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.

Picture found on google image (waiting my new phone for pictures)

Ingredients for a jar:

  • 1 kilo of small button mushrooms
  • 40 cl of wine vinegar
  • 20 cl of water
  • 6 cloves (or 10 juniper seeds)
  • 10 black peppercorns
  • 2 bay leaves
  • 3 sugar cubes
  • oil
  • salt

Preparation:

  1. Cut off the earthy stems of the mushrooms and wash them with vinegar water.
  2. Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
  3. Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
  4. Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
  5. Let cool.
  6. Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
  7. Close carefully and store in a dry, dark and cool place.
  8. Wait 2 weeks before tasting.

приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”

Italian tomatoes soup

At this moment summer returns, the temperatures rise and soon the garden tomatoes will arrive on our plates.
Here is a fresh entry that will delight your taste buds.

Ingredients :

  • 1 kg of tomatoes
  • 150g of fresh goat cheese
  • Oregano;
  • Sugar
  • Basil leaves
  • Salt and pepper.

Preparation :

Cut the tomatoes in 2 and place them on parchment paper on the baking sheet.

sprinkle generously with oregano and sugar (it will break the acidity of the tomato), add the salt and bake for 40 min at 150 ° if you have a good oven otherwise you can go up to 180 ° (it should not be that ‘they color)

Once cooked mix them in a bowl, add half of the goat cheese and adjust the seasoning as desired. (if the amount of soup seems a bit tight, you can add a little water, but be careful not to dilute it too much otherwise you will lose the benefit of having your tomatoes roasted!)

For the service :

Pour the soup into bowls, add diced fresh cheese and add some basil leaves for the decoration!

Notes :

Traditionally, it is a soup that is eaten either cold or lukewarm. In Italy I have already seen it served with ice cubes, it’s up to you, but it is also very good hot in bad weather.