Category Archives: DISHES

Spanish pork and vegetable stew

Spanish pork and vegetable stew

Spanish pork and vegetable stew is a perfect dish for the autumn weather that coming. Perfect on the cold night with a big glass of Rioja, this rustic and comforting stew is a variation on the style popular in central Spain. Using delicious products local to the area, it is packed full of flavour: smoky chorizo, sweet peppers and rich tomatoes. What is the best, it is perfect dish for evenings with guests or big families. A good, hearty dish for everyone. In this recipe is used jamón, the Spanish ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Any type of ham can be used instead of jamón, so do not worry about it.

Roman gnocchi

Roman gnocchi

Roman gnocchi can be prepared a day or two in advance, wrapped and stored in the refigerator in the slab form or as circles. Roman gnocchi are made with semolina and are quite different from the more well-known potato gnocchi served with pasta sauce. Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces.

Deep-fried zucchini flowers

Deep-fried zucchini flowers

Deep-fried zucchini flowers are Italian speciality and it becoming recently much wider popular. The flowers have a subtle flavour, reminiscent of young zucchinis, and can be eaten even raw. The flowers can be battered and fried or they are also frequently stuffed (very often with soft cheeses such as ricotta) and cooked. Everyone who grow zuccini (courgettes) at home can make use of the yellow flowers that appear in steady supply throughout the summer. If flowers aren’t available, you can use the same batter and method to deep-fry slices of zucchini and aubergine. These days you can find zuccini flowers at farmers’ markets, though they are not nearly as prevalent as the taut green and yellow fruit. If you see them next time you are buying the vegetables, don’t miss the chance to try this recipe.

Moroccan spiced lentils

Moroccan spiced lentils

Moroccan spiced lentils are nice, warm and hearty dish which smell and taste will teleport you straight to the north of the Africa. Most broad-bean soup sellers also offer these spicy lentils, ladled into bowls. When cooking green (also called brown) lentils, it is tempting to drainthem after the first stage of cooking as the liquid is muddy, but in doing so, precious B vitamins are lost. Lentils are so versatile, cheap and delicious. Try them in a healthy soup, in Indian dal, or to add extra texture to a pumpkin stew or rice dish.  Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked, so you need to decide what kind of recipe you are using the lentils for. Lentils are high in protein and therefore a valuable part of a vegan or vegetarian diet.

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin and ginger

Sweet potato soup with cumin an ginger is a great choice for any meal. Vibrant in colour and quick to make, this soup is ideal for any winter party. A root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Mixture of sweetness of the potatoes and subtle spicy taste of cumin and ginger makes this soup a great warming dish. Cumin seeds have a warm flavour and a strong, pungent aroma. Serve with croûtons or crispy bread, and garnish with some double cream and chopped chives.