Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Thursday, May 28, 2020

Pea and Japanese pumpkin soup

Sopa de abóbora e ervilha / Pea and Japanese pumpkin soup

Do you ever get tired of your own food?

That has not happened to me yet – not only during the pandemic, because before that I already took my own food for lunch at the office – but I must confess that there are days that I eat and think “it could have been better”, or “this does not go with that”.

Cooking with whatever we have at hand can yield good surprises, like the risotto I posted the other day, but it can go terribly wrong, too, like when I made rice and beans - the staple of Brazilian food - with pumpkin and carrots cooked together (because I didn’t have much of each) and a radish salad on the side: I felt that the salad did not agree with the other components, maybe because it was a cold day, maybe because the radishes were too peppery… I usually roast pumpkin because it tastes so much better that way, but I was baking bread and could not use the oven. The whole meal was not bad, but it lacked something… There was no “yum” factor. I filed that lunch under “I tried, but it didn’t work”. :)

But now I will talk about something good: there was also the day I made a soup using some of that same Japanese pumpkin, 1 lonely potato and frozen peas. It turned out delicious and with a beautiful, vibrant, almost fluorescent color.
Since both the pumpkin and the peas are sweet, the acidity of the lime (or lemon) juice and the saltiness of the bacon balance the sweetness perfectly.

Pea and Japanese pumpkin soup
own recipe

2 slices of bacon, chopped
½ tablespoon olive oil
½ large onion, finely diced
2 large garlic cloves, minced
2 tablespoons dry white wine
1 medium potato (150g), peeled and diced
200g peeled and diced Japanese pumpkin (about 1 2/3 cups already diced in 2cm cubes)
salt and freshly ground black pepper
3 ½ cups (840ml) boiling water
1 bay leaf
2 ½ cups (325g) frozen peas, straight from the freezer
juice of ½ lime (or lemon)

Heat a large saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp – remove from the pan with a slotted spoon and set aside. Add the olive oil to the pan and mix with the rendered fat. Add the onion and cook, stirring occasionally, until tender and starting to brown. Add the garlic and cook for 1 minute – do not let it burn or it will turn bitter.
Add wine and scrape the bottom of the pan, cooking until wine has evaporated. Add potato and pumpkin, stir to combine and season with salt and pepper. Add the water and the bay leaf, stir, and let it come to a boil. Turn down the heat and simmer for 15-17 minutes or until vegetables are tender. Add the peas and cook for 5 minutes. Remove from the heat, discard the bay leaf and blitz with a handheld mixer.
Stir in the lime juice and serve topped with the crunchy bits of bacon.

Serves 4 as a starter or 2 as an entrée

Thursday, April 2, 2020

Quarantine vegetable soup

Sopa de legumes da quarentena

Hello everyone, long time no see. Ages ago I decided to be honest with myself and accept the fact that I no longer had time to write on this blog, unfortunately – I can barely update the one in Portuguese. But with these crazy, uncertain times we are living I thought I should ask you how it has been for you.

This is my third week isolated, went out only once to buy groceries. How is it going for you? I miss my nephew, miss going to work and to the gym, miss buying things like fresh veg whenever I want to, miss going to the movies. But I know I am privileged and one of the lucky people who can work from home and I have food on my table.

I have been cooking a lot, trying to make everything stretch as much as possible to avoid unnecessary trips to the grocery store. I also try to make each batch of food last for at least 2 meals. I have baked bread, but no sweets: my husband does not like them, and I don’t want to eat everything myself.

I made this soup earlier this week and it was enough for 2 dinners – my husband loves soup and if he wasn’t so eager to eat it the soup would have probably lasted for 3 meals. :D It is a riff on another soup I make regularly. I hope you like this recipe and I also hope to hear from you. xx

Quarantine vegetable soup
own recipe, a riff on this one

1 ½ tablespoons olive oil
½ large onion, finely chopped
1 leek, light part only, finely sliced
1/3 cup finely diced celery - I used frozen, unthawed
2 garlic cloves, finely chopped
1 ripe tomato, deseeded and chopped
3 large carrots, peeled and diced
3 large potatoes, peeled and diced
1 large courgette, diced
boiling water, enough to cover the vegetables (about 1,5 liters, but it will depend on the size of your saucepan)
salt and freshly ground black pepper
2 bay leaves
150g frozen spinach, unthawed - here in Brazil that would be 5 portions

Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook until transparent, stirring occasionally, about 2 minutes. Add the leek and cook for 1 minute. Add the celery and cook, stirring occasionally, for 2 minutes – if you use frozen, like me, cook for 4 minutes, because it will cool the bottom of the saucepan slightly. Add the garlic and cook until fragrant – do not let it burn or it will taste bitter.

Add the tomato and a pinch of salt and cook until it is mushy. Add the carrots, potatoes and courgette and stir to combine. Cover with boiling water, season with salt and pepper and add the bay leaves. When the soup comes to a boil, reduce the heat to low, cover partially and cook until vegetables are tender, 25-30 minutes – this will depend on the size you cut them; I test the carrots and if they are tender the soup is ready.
Turn off the heat and with an immersion blender, blitz the soup for a couple of seconds – you want the mixture to be half chunky, half smooth. Add the spinach and stir slowly, until it defrosts and gets mixed into the soup – this will cool the soup a little bit and make it ready to serve.

Serves 5-6

Thursday, February 8, 2018

Loaded potatoes with spinach, cheese and bacon

Loaded potatoes with spinach, bacon and cheese / Barquinhas de batata com espinafre, bacon e queijo

I work for a Swiss company and this week several of my peers from Switzerland have been asking me about/wishing me a good Carnival – it is funny because I am not a Carnival person (they do not know that), but I do enjoy the days off (Netflix, here I come!). :)

To me these loaded potatoes are perfect for lazy days: just a handful of ingredients, easy prepping, and delicious results. My versions lately have been dairy free: I skip the cheese and add a couple of teaspoons of nutritional yeast to the filling to get the cheesy flavor. Sometimes I sprinkle a bit of Pecorino on top as well for a salty touch, since that cheese does not cause me digestion problems.

Loaded potatoes with spinach, cheese and bacon
own recipe

4 large potatoes
6 bacon rashers, chopped
2 garlic cloves, minced
1 ¾ cups (120g) spinach leaves, packed
salt and freshly ground black pepper
¾ cup (75g) coarsely grated Canastra cheese*

Preheat the oven to 200°C/400°F. Line a medium baking sheet with foil.
Pierce the potatoes all over with a fork. Place them on the foil and bake for about 50 minutes or until potatoes are tender (remove them from the oven, but keep it on). When potatoes are warm enough to handle, cut them in half horizontally, remove some of the pulp and transfer to a bowl – do not carve the potatoes too much or the shells will be too thin and delicate to hold the filling. Place the potato shells back on top of the foil.

In a large nonstick frying pan, cook the bacon over high heat stirring occasionally until crisp. Add the garlic and cook for 1 minute. Add the spinach, season with salt and pepper, and cook until wilted, 3-4 minutes. Remove from the heat, stir in the potato pulp and mix. Stir in ½ cup of the cheese. Spoon filling back into each potato half and sprinkle with the remaining cheese. Bake for about 15 minutes or until top is golden.

* for this recipe I used a kind of cheese typical from Brazil called Canastra cheese. Feel free to replace it with cheddar or the cheese of your liking

Serves 4 with a green salad on the side

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