Mushroom soup

This soup is really filling due to the amount of the ingredients used. It’s worth trying for its delicate flavor of mushrooms… Let’s cook! πŸ™‚

Ingredients

  • 5 chicken wings
  • 3 liters of water
  • 500 g mushrooms
  • 2 carrots
  • 1 parsley root
  • 10 potatoes
  • Piece of celery and leek root (about 5 cm)
  • 3 spoons of dried mirepoix
  • Grain of pepper
  • 1 spoon salt
  • Bay leaf and allspice
  • 200 ml of 30 % heavy cream
  • Fresh parsley

Method

  1. Peel, wash and cut the vegetables: carrots, parsley, celery and leek roots into slices. Peel the mushrooms and cut them into thin slices too. Peel and dice the potatoes.
  2. Fill the pot with the 3 liters of water and add the chicken wings. Add salt, pepper, bay leaf and allspice. Cook for 20 minutes.
  3. Add prepared vegetables and 3 spoons of dried mirepoix and cook for another 20 minutes. Then and the mushrooms and cook for 10 more minutes.
  4. Add the heavy cream: First mix some hot soup with the heavy cream and then add it into the soup.
  5. Add some fresh parsley and more salt or pepper if you wish! Enjoy! πŸ™‚

Turkey and vegetables stew

This is an ideal dish for a family dinner, easy and quick to prepare. The kids love it for its gentle sweetness given by the presence of carrot. πŸ™‚

Ingredients

  • 0.5 kg turkey leg meat (without bone)
  • 1 small brown onion
  • 1 garlic clove
  • 1 carrot
  • 1 small zucchini
  • 250 ml of water
  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 bay leaf and allspice
  • Half teaspoon of turmeric
  • 1 teaspoon of sweet red pepper
  • Fresh dill

Method

  1. Dice the meat and onion. Cut the carrot, zucchini and garlic into slices.
  2. Fry the onion up in the pot for about 2 minutes then and the garlic and the meat and fry all together for a moment.
  3. Add spices and water and leave to stew for 45 minutes.
  4. Add carrot and stew for another 15 minutes, then add zucchini and stew only for 5 more minutes in order to leave it crispy. Add fresh dill and serve for example with cooked buckwheat groats or rice. Enjoy! πŸ™‚

Red curry of chicken

If I had to choose one meal which is β€œmy special” this is it. This is also my husband’s favourite one.

It arouses the memories from our trip to Thailand. If you are bored with another chop or casual soup for dinner challenge yourself, try something new and prepare this curry. πŸ™‚ If you aren’t used to eating spicy dishes give less curry paste. Enjoy this mix of oriental bite and move yourself to an exotic land at least for a while… πŸ™‚

Ingredients

  • One chicken breast
  • One red pepper
  • 5 little mushrooms
  • Few pieces of pineapple
  • 500 ml coconut milk
  • 250 ml water
  • 3 tablespoons of red curry paste (recipe here https://potfulofjoy.blog/2019/03/02/red-curry-paste/)
  • To taste:
  • Salt (about 1 teaspoon)
  • Fish sauce (about 2/3 spoons)
  • 1 fresh red chili ( you can omit)
  • 1 lemon grass
  • Fresh coriander
  • Lime or lemon juice (juice from half of it)
  • Brown sugar ( about one teaspoon)

Method

  1. Cut the chicken into small, thin pieces.
  2. Cut the vegetables: pepper into long pieces, mushrooms into thin slices and dice the pineapple. Remove the seeds from a red chili and cut it into small slices as well.
  3. Add 250 ml of coconut milk to the wok or larger pan and cook it for several minutes until it thickens. Then add three tablespoons of earlier prepared red chili paste and cook it for 5 more minutes.
  4. Add chicken and it cook shortly, only until the moment it is no longer raw (to check this you can cut one piece of the chicken and if it is no longer pink inside – it means it’s ready)
  5. Add another 250 ml of coconut milk and 250 ml of water to the wok.
  6. Add the spices salt, fish sauce, lemon grass, sugar and juice from a lime or lemon. Adjust it to your taste, experiment with the spices.
  7. Add the vegetables pepper, mushrooms and pineapple and cook the dish for 5-6 more minutes.
  8. When dish is ready add the chili and fresh coriander – serve with cooked rice. Enjoy! πŸ™‚

Red curry paste*

Ingredients

  • 4 dried or fresh red chillies
  • 1 medium brown onion chopped
  • 1 teaspoon of whole black peppercorns
  • 1 tablespoon of ground coriander
  • 2 tablespoons chopped fresh coriander (you can omit)
  • 1 teaspoon slat
  • 2 tablespoons fresh lemon grass (finely chopped)
  • 1 slice of fresh galangal or ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon oil
  • 1 teaspoon ground turmeric
  • 2 teaspoons paprika

Method

Put all ingredients together into a food processor and mix to a creamy paste. You might need to add a little bit more of oil or water to make it smoother.
Tip: If you don’t want your pasta to be very hot, remove the seeds from the chillies.
You will need this pasta to prepare delicious curry. You can find the recipe on the blog: https://potfulofjoy.blog/2019/03/02/red-curry-of-chicken/.

*This is a modified recipe of Charmine Solomon Red curry paste, the original recipe can be found in her book: The Complete Asia Cookbook. I’ve adjusted it to more European taste. πŸ˜‰

Kids friendly Hummus

Ingredients

  • 1 glass of cooked chickpea
  • 3 spoons of extra virgin olive
  • one garlic clove
  • salt, pepper and turmeric to taste
  • water left from cooked chickpea (don’t drain it off)

Method

  1. Soak the chickpea at least for 8 hours ( best doing it overnight)
  2. Cook it for 45 minutes in proportion 1 glass of chickpea/2 glasses of water.
  3. Wait until it cools, then place the chickpea into the food processor, add other ingredients. The amount of water depends on the consistency you want to get. πŸ™‚

This hummus is kids friendly as it doesn’t contain common ingredients like sesame seeds or lemon juice that might cause allergy. You can prepare such cute little sandwiches for your child with this pasta! πŸ˜‰ Enjoy!