MINESTRONE SOUP with KALE

I have to say that this soup is simply amazing. I have never tried so delicious minestrone one ;)

MINESTRONE SOUP with KALE
/ Recipe adapted from here /

INGREDIENTS:

• 1 large white onion, chopped in small pieces
• 3 medium carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 cube of vegetable stock (I use that one)
• 3/4 − 1 cup red lentil, rinsed
• 1/2 large courgette, thinly sliced
• 1 leek, thinly sliced
• 3 cloves of garlic, thinly sliced
• tin of chopped tomatoes
• large handful of kale (stems removed), washed & teared into small pieces
• pink salt
• 1 tsp turmeric
• 1 tsp sweet paprika
• red wine vinegar, optional

METHOD:

Place about 1 & half litre of water in large pan on medium heat. Add onion, celery, carrots, stock and cook for about 10 minutes.

Then add garlic, leek, courgette and red lentil. Cook for further 5 minutes.

Add tomatoes (and a little water if too thick). Bring to the boil and cook for about 10 minutes or until all ingredients are tender.

At the end, add kale and cover for few more minutes cooking on small heat. Add turmeric, sweet paprika and season with salt to taste.

You can add also just a little of red wine vinegar.




in Polish


ROZGRZEWAJĄCA ZUPA MINESTRONE

SKŁADNIKI:

• 1 duża biała cebula (drobno posiekana)
• 3 średnie marchewki (pokrojone w cienkie plasterki)
• 2 łodygi selera (pokrojone w cienkie plasterki)
• 1 kostka bulionu warzywnego (BIO)
• 1 szklanka czerwonej soczewicy (przepłukanej)
• 1/2 dużej cukini (pokrojona w cienkie plasterki)
• 1 por (pokrojony w cienkie plasterki)
• 3 ząbki czosnku (pokrojone w cienkie plasterki)
• puszka pokrojonych pomidorów
• duża garść jarmużu (łodygi usunięte, umyty i porwany na małe kawałki)
• różowa sól
• 1 łyżeczka kurkumy
• 1 łyżeczka słodkiej papryki
• czerwony ocet winny (opcjonalnie)

WYKONANIE:

W dużym rondlu postawić około 1 i pół litra wody na średnim ogniu. Dodać cebulę, seler, marchew, kostkę bulionu i gotować przez około 10 minut.

Następnie dodać czosnek, pora, cukinię i czerwoną soczewicę. Gotować przez kolejne 5 minut.

Dodać pomidory (i trochę wody jeśli zupa jest zbyt gęsta). Doprowadzić do wrzenia i gotować przez około 10 minut na wolnym ogniu aż wszystkie składniki będą miękkie.

Na koniec dodać jarmuż i gotować pod przykryciem na małym ogniu przez kilka następnych minut. Następnie dodać kurkumę, słodką paprykę i doprawić solą do smaku.

Można dodać też trochę czerwonego octu winnego.

SPELT PIZZA with ROASTED VEGETABLES & SPROUTS

Who does not like pizza?!?

SPELT PIZZA with ROASTED VEGETABLES & SPROUTS / Make 3 medium pizzas on very thin base

INGREDIENTS for the topping:

• 1/2 butternut squash
• 1/2 yellow courgette
• 1/2 green courgette 
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 large portobello
• any seed sprouts

METHOD:

Preheat the oven to 190C and line baking tray with aluminium foil or parchment paper. 

Wash courgettes, peppers and butternut squash. Slice them, place in a medium bowl and  cover in extra virgin olive oil. 

Place into the oven and roast until soft. Take out and leave on a side.

Slice also portobello mushroom and leave on a side.

INGREDIENTS for the sauce:

• 1 tin chopped tomatoes
• 1 clove of garlic
• oregano
• pink salt

METHOD:

Open the tin and use coriander to remove liquid from tomatoes (do not throw it away - keep it to use in another dish). Transfer tomatoes to a saucepan, bring to boil and simmer until the mixture is thick. You can also blend them into the puree. Press the garlic clove, add salt and oregano to taste. And it is ready!

INGREDIENTS for the dough:

• 250 g white spelt flour (or wholegrain)
• 1 tsp pink salt
• 1  TBS extra virgin olive oil
• 3 & 1/2 g dry yeast
• 160 ml lukewarm water

METHOD:

Add dry yeast to water, mix and leave for 5-10 minutes on a side. In large bowl, mix flour, salt, olive oil. Then add water with yeast and knead the dough for 5 minutes. Cover with kitchen  towel and leave on a side for 10 minutes.

Preheat the oven to about 230C or the maximum temperature of your oven. Prepare baking tray or baking pizza stone. Divide the dough in half and roll out on the parchment paper. Transfer onto the tray and bake in the oven for about 8-10 minutes. 

Remove form the oven, spread tomato sauce and roasted vegetables with mushrooms on the top. Put back into the oven and bake for about 7 minutes. Then top with mozzarella and bake for another few minutes until cheese melts. 

Top with seed sprouts and enjoy you healthy meal!

LECZO

When white peppers are available at the local market, my mum makes "leczo". I am big fan of that dish as it can be eaten as breakfast, lunch and dinner. Moreover, it reminds me of summer.
So I could not resist and I made that amazing dish trying to remember how my mum used to make it.

LECZO

INGREDIENTS:

• 4 breast of turkey
• 1 large white onion
• 1 large courgette
• 1 tin choppede tomatoes
• 2 cloves of garlic
• 2 red bell peppers
• 1 orange or yellow bell pepper
• paprika
• pink salt
• clarified butter

METHOD:

Heat the batter on the frying pan, then add the whole tin of tomatoes. Simmer them until there will be not too much liquid. Cut onion in small pieces and saute until soft. Then add cut into small pieces peppers and courgette. After few minutes, add tomatoes and crushed garlic. Simmer for about 15 minutes until soft.

In the meantime, cut turkey breast into small pieces and fry.

At the end add meat into the vegetable mixture, mix and salt and paprika according to your taste.

Serve warm with homemade bread!

BRUSCHETTA

When summer is here, I want to eat only light food. I dream about travelling and these amazing dishes which include local and seasonal ingredients.

I have been crazy about tomatoes lately and I decided to make Italian entree dish.

BRUSCHETTA / Makes about 14 depending on the size


INGREDIENTS:

• 1 baguette
• 8 medium size vine tomatoes (plum tomatoes are the best as they have thick skin and less juice)
• 8 basil leaves
• 3 cloves of garlic
• pinch of sea salt
• about 4 TBS extra virgin olive oil
• 1/4 TBS balsamic vinegar

METHOD:

Parboil tomatoes first with boiling water. Remove their skin and cut in quarters. Remove seeds and flesh (you can use them in salad), and cut in medium size pieces. Transfer to medium bowl, add salt, olive oil and balsamic vinegar. Cut basil and mix with the tomato mixture. Set aside.

Preheat the oven to 230 C and line baking tray with parchment paper. Cut baguette in 1 cm thick slices. Brush one side of each slice with olive oil and place on the tray (olive oil side down). Once the oven reached right temperature, place the tray in the oven and toast for about 5-6 minutes or until the bread is lightly golden brown.

When the bread is ready remove from the oven. Transfer onto a platter (olive oil side up) and top each piece with tomato mixture. 

Serve straight away!