Tag Archives: pepper

Farrosalad with feta, zucchini and mint

5 Sep

Finally I am back again, after our holiday and move to the Netherlands. Hooray! I needed a few weeks to start eating normally again and shopping for groceries myself. While doing groceries in my new neighborhood I found this great Turkish shop in Maastricht where they sell fruit and vegetables by weight. Much cheaper than other supermarkets, where they sell eggplants for 1 euro instead of eggplants for 1 euro a kilo. Also, I think it is much more fun buying fruit and vegetables in a fruit & vegetables shop. They have the best pieces and you can only buy products that are in season.

I wanted to share this healthy recipe with you, because it uses a product which they use a lot in Umbria, a province in Italy. It is called farro and in the Netherlands you can buy spelt instead. It is some sort of thick brown rice and it has a nice tough bite. If you cook it, it looks a bit like risotto, but it is less sticky. You can buy it in a healthy food shop (natuurvoedingswinkel) and you can use it to fill up your salads or make this delicious Jamie Oliver recipe, with zucchini, feta and mint.

Ingredients

300 g. of farro, 1 chicken stock cube, 400 g. of zucchini, 6 garlic cloves, 1 spanish red pepper (without the seeds), 1 hand of fresh mint, 6 springonions, 200 g. of feta, 1 lemon, salt and pepper.

Preparation    

Put the farro in a pan and add water until the farro is completely under water. Let the farro cook for about 20 minutes. The farro is ready if it has softened, but has a nice bite, without being sticky. If they are done, put them aside and leave them. Meanwhile, cut the zucchini, garlic and pepper and add them, with a splash of olive oil to a pan. Bake them until they glace. Then, rinse and cut the mint and the spring onions. Add them to the pan with zucchini, together with the lemon juice.  When it is ready, take the farro and add the zucchini mix and a bit of olive oil. Cut the feta in small parts and add these to the salad. Season it with salt and peppers and enjoy!

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Tortilla Soup

30 Okt

When I was in San Antonio  2,5 years ago I was properly introduced to tex-mex and mexican food. At home I had been to a commercial mexican restaurant once or twice before, but compared to the lovely food in San Antonio, that was nothing! Unfortunately there are not many real  mexican restaurants in the Netherlands and especially in Italy they are hard to find. However according to the blog of Parla Food there must be one or two good mexican restaurants in Rome and I am looking forward to try one of these restaurants out soon.
Next to the great tacos and enchilladas I learned a new great dish, which has become a favorite of mine! These past years I have tried out several recipe versions and only few get in the direction of what I tasted in Texas. Many recipes use different and hard-to-find ingredients, but I really like the basic version of Jamie Oliver which he put in his book Jamies America.

Ingredients

olive oil, 1 onion, 1 clove of garlic, 2 large carrots, 1 green pepper, 1 yellow pepper, 2 tomatoes, 2 leaves of laurel, 2 tablets of chicken stock, 1 can of chopped tomatoes, sea salt and black pepper, 1 avocado, 1 lemon, 1 green hot pepper, grated cheddar or young cheese and 2 hands of tortilla chips.

Preparation

The recipe of Jamie tells me to use 2 yellow and 2 green peppers, but I think this is too much. However, if you want to, you can use two of each if you want a more full soup.

Put a large pan on the stove and heat up some olive oil. Add the chopped onion, garlic, carrots, laurel, and tomato pulp and crumble the tablets of chicken stock. Add the empty tomato pulp can two times with water and add this into the pan on the fire. Heat up the mix and when it cooks, turn down the fire and leave the pan simmering for 20 minutes. Stir regularly.

While the soup is on the fire, heat up the oven until 180 degrees. Cut the green hot pepper and slice up avocado in small blocks of 1 cm. Put them the  avocado on a plate and sprinkle some lemon juice to prevent it from getting brown. Sprinkle the tortilla chips with olive oil and put them in the oven for a few minutes.

While the chips is in the oven, look at the soup. If you think it is too thick, add some water or blend it a bit with a mixer. Finally add some salt and pepper.

Prepare the table with bowls of avocado, tortilla chips, green hot pepper and grated cheese. Put the soup into bowls and serve them.

I hope you like this soup just as much as I do! Buon appetito!