French Onion Soup with Gruyere Toast

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Make French Onion Soup with Gruyere Toast

French Onion Soup with Gruyere Toast

A classic soup - superbly warming and satisfying for a wintry evening

Serves 4

Prep time:  15 minutes

Cooking time:  1 ½ hours

Ingredients

60g butter

700g medium white onions, peeled & sliced

2 tsp caster sugar

2 garlic cloves, peeled & crushed

1 tbsp flour

1.5 litres beef stock

1 bouquet garni (bay leaves, thyme & parsley)

275 ml dry white wine

2 tbsp cognac

Freshly ground salt & pepper

For the Gruyere Toast

4 slices of baguette, 2cm thick

2 garlic cloves, peeled 

225g gruyere cheese, coarsely grated

Preparation method

1.  Heat the butter in a large pan, when melted add the onions, garlic and sugar and cook over a medium heat.  Stir regularly for 20-30 minutes until the onions are really soft and well caramelized.

2.  Now add the flour, mix well and cook for a couple of minutes.  Add the wine and leave to simmer until it has reduced by half.

3.  Add the beef stock, cognac and bouquet garni, cover and leave to simmer for 30 minutes.  Remove the bouquet garni and season the soup to taste.

4.  Meanwhile preheat the oven to 150°C/Gas Mark 2.  Place the slices of bread onto a baking tray and leave them to dry out but not brown.  Remove from the oven and increase the oven temperature to 220°C/Gas Mark 7.

5.  Rub ½ a clove of garlic over each piece of bread.

6.  To serve, place a slice of bread at the bottom of an ovenproof soup bowl and ladle the soup on top, making sure the onions and soup are evening distributed.  Cover the soup with the cheese, place the bowls onto a baking tray and bake in the oven for 30 minutes until golden and bubbling.

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Ham & Lentil Soup

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Ham & Lentil Soup

The perfect soup for a chilly day, make the day before as it tastes even better the next day!

Serves 8-10 servings

Prep time:   15 minutes

Cooking time: 2 hours 45 minutes

Ingredients

1 ham shank

2 bay leaves

4 litres water

50g butter

2 leeks, sliced

2 onions, peeled & chopped

2 carrots, peeled & chopped

½ swede, peeled & chopped

2 large potatoes, peeled & chopped

4 garlic cloves, peeled & crushed

½ tbsp. medium curry powder

700g red lentils

A few drops of tabasco

Freshly ground salt & pepper

To serve

Crusty bread & lashings of butter

Method

1.    Place the ham shank, bay leaves and water into a large pan.  Bring to the boil and allow to simmer for 2 hours and the meat is falling off the bone.  Remove the ham from the stock and allow to cool.

2.    In a large frying pan melt the butter over a medium heat and gently fry the leeks, onions, carrots, swede, potatoes and garlic for 15 minutes until softened, not browned.  Sprinkle over the curry powder and stir through for a further minute. 

3.    Place the vegetables in the pan of stock, add the lentils, bring to the boil and allow to simmer for 40 minutes or until the lentils are cooked.

4.    Remove the bay leaves and blend half of the soup and place it back with the remaining soup (I believe leaving some texture is best).

5.    Break or shred the ham into the soup and season to taste with the tabasco, salt & pepper. Enjoy!

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Spiced Red Lentil & Root Vegetable Soup

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Make Spiced Red Lentil & Root Vegetable Soup

Spiced Red Lentil & Root Vegetable Soup

This soup is really hearty and filling - perfect for a chilly day!

Serves 4

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients

2 tbsp olive oil

1 large onion, peeled & finely chopped

3 cloves garlic, peeled & crushed

3 large carrots, peel & dice

3 large parsnips, peel & dice

2 medium sweet potatoes, peel & dice

1 stick of celery, chopped

1 tbsp mild curry powder

1 tsp ground cumin

½ tsp chilli powder

½ tsp ground ginger

½ tsp ground turmeric

150g red lentils

400 ml can coconut milk

750 ml vegetable stock

couple of sprigs fresh thyme

small handful fresh coriander

Freshly ground salt & pepper

Your favourite bread, to serve

Method

1.    Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.

2.    Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.

3.    Rinse the red lentils and add to the pan along with the coconut milk and stock.

4.    Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.

5.    Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan and season to taste.

6.    Use a stick blender to blend the soup until it is completely smooth then serve with your favourite bread, enjoy!

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gaspacho

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Make gaspacho

o alentejo. o alto e profundo alentejo. das minhas memórias. das memórias de infância. das pequenas vilas. das casas caiadas de branco. das casas com risca azul. ou amarela. ou uma outra qualquer cor. do céu azul eléctrico. das planícies douradas e infinitas. do mais belo pôr-do-sol do cimo de monsaraz. do céu estrelado sobre o alqueva. da sensação de tocar as estrelas. do piquenique debaixo da oliveira. das vinhas de perder de vista. da compra de melancias da beira da estrada. das olarias de são pedro do corval. dos jantares no pátio ao pôr-do-sol. do branco e amarelo de évora. do calor abrasador. das terras do grande lago. das beldroegas que despontam em qualquer lugar. dos mercados cheios de ervas aromáticas. das boas gentes. da boa comida. do extraordinário azeite. do bom vinho. do bom pão. e do gaspacho alentejano.

alentejo, where I feel at home.

alentejo. 'alto' and deep alentejo. of my memories. of my childhood holiday memories. of small villages. of whitewashed houses. of houses with a blue stripe. or yellow. or any other colour. of the blue electric sky. of the golden and endless plains. of the most beautiful sunset from the top of monsaraz. of the starry sky over the alquerva. of 'touching the stars' feeling. of picnic under the olive tree. of the losing-sight vineyards. of buying watermelons on the road. of the potteries of são pedro do corval. of dinners in the backyard at sunset. of the white and yellow of évora. of the scorching heat. of the lands of the great lake. of purslane that sprout anywhere. of farmers markets full of fresh herbs. of the good people. of the extraordinary olive oil. of the good wine. of the good bread. and the 'gaspacho alentejano'.

alentejo, where I feel at home.

gaspacho alentejano

para 4 pessoas

do mais belo lugar, o alentejo, sai também a melhor culinária e o gaspacho é a prova disso mesmo. uma sopa fria, simples e o melhor refresco quando os termómetros já passam os quarenta graus centígrados.

esta receita foi feita e fotografada quando estive no alentejo.

ingredientes:

4 tomates maduros (ainda firmes)

1/2 pimento vermelho

1/2 pimento verde

1/2 pepino

750ml água gelada

2 c. sopa azeite

2 c. sopa vinagre branco

pimenta preta moída na hora

2 dentes alho

1 c. sopa de sal marinho

1 c. chá orégãos secos

fatias de pão alentejano

Começar por cortar os legumes - tomates, pimentos (sem as sementes) e pepino - em pequenos pedaços (cubos, preferencialmente).  Cobrir então com a água gelada e temperar com o azeite, o vinagre branco e a pimenta preta. 

Num almofariz esmagar os dentes de alho e o sal marinho, até obter uma pasta e juntar à mistura de legumes.

Levar ao frigorífico durante pelo menos uma hora, ou até servir. 

Na hora de servir, adicionar os orégãos secos e servir com o pão alentejano, ou dentro da sopa, ou ao lado a acompanhar.

gaspacho alentejano (or gazpacho alentejano, portuguese way)

serves 4 people

from the most beautiful place, the Alentejo, come the best cuisine and this 'gaspacho' soup is proof of this. a cold, simple soup and the best refreshment when the thermometers have already passed forty degrees centigrade.

this recipe was made and photographed while in Alentejo.

ingredients:

4 ripe tomatoes (but still firm)

1/2 red pepper

1/2 green pepper

1/2 cucumber

750 ml cold water

2 tbsp. olive oil

2 tbsp. white wine vinegar

freshly ground black pepper

2 garlic cloves

1 tsp. sea salt

1 tsp. dried oregano

sliced of 'pão alentejano' (or other rustic bread)

Start by slicing the vegetables - tomatoes, peppers (seedless) and cucumber - into small pieces (cubes, preferably). Then cover with cold water and season with olive oil, vinegar and black pepper.

In a mortar crush the garlic cloves and sea salt till makes a paste and add it to the vegetables mixture.

Place the mixture in the fridge for at least 1 hour, or until serving.

Just before serving add the dried oregano and serve with some 'pão alentejano' (alentejo bread), or in the soup, or on the side.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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sopa de batata doce, cenoura e lentilhas vermelhas // sweet potato, carrot and red lentils soup

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'almoços tardios durante a semana são a melhor coisa e esta sopa a refeição perfeita'. assim eu descrevi. no instagram. no calor do momento. mas não retiro o que disse. continua a ser verdade. tão simples. tão reconfortante. estes momentos de puro ócio. em pleno inverno. com uma boa companhia. para afugentar o frio que faz lá fora. e assistir 'american horror story'.

'late lunches during the week are the best thing and this soup the perfect meal'. so I described it. on instagram. in the heat of the moment. and I don't take that back. it's still true. so simple. so comforting. these moments of pure laziness. in midwinter. with a good company. to ward the outdoor's cold weather. and watch 'american horror story.

sopa de batata doce, cenoura e lentilhas vermelhas
para 4

ingredientes:

220 g batata doce
600 g cenouras

150 g lentilhas vermelhas

1,5 dl água a ferver

1 c. chá sal marinho

2 c. sopa de azeite virgem extra

Primeiro, preparar as cenouras, descascar e cortar em pedaços. De seguida, a batata doce, descascar, cortar ao meio e depois em quartos.

Numa panela, juntar as cenouras, a batata doce, as lentilhas, adicionar a água a ferver e temperar com o sal.

Levar ao lume e deixar cozer durante 30 minutos.

No final, juntar o azeite e triturar com a varinha mágica até estar cremoso.

Servir com sementes de girassol tostadas e tiras de queijo cheddar.

sweet potato, carrot and red lentils soup
serves 4

ingredients:

220 g sweet potato
600 g carrots

150 g red lentils

1,5 dl boiling water

1 tsp. sea salt

2 tsp. extra virgin olive oil

First, prepare the carrots, peeling and cutting into pieces. Second, the sweet potato, peel it, cut it in half and then cutting into cubes.

On a large saucepan, place the onions, the sweet potato, the lentils, add the boiling water and season with salt. 

Bring to the boil and simmer for 30 minutes (until the vegetables are soft and the lentils cooked).

At the end add some the extra virgin olive oil and grind the soup with a hand blender until it is creamy and smooth.

Serve with some toasted sunflower seeds and some cheddar cheese strips.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Lentil and Caramelised Onion Soup

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Make Lentil and Caramelised Onion Soup

Lentil and Caramelised Onion

The caramelised onion and fresh herbs and spice give this lentil soup another dimension.

Serves 4

Prep time: 10 minutes

Cooking time:  25 minutes

Ingredients

400g red lentils

100g brown rice

1 litre vegetable stock

1 litre water

1 tbsp ground cumin

40g butter

2 large onions, peeled & finely sliced

2 tbsp sugar

1 tbsp balsamic vinegar

A good pinch of cayenne pepper

Small handful of fresh coriander, roughly chopped

Small handful of fresh parsley, roughly chopped

250ml vegetable stock (extra)

Sea salt & freshly ground pepper

To serve:

Crusty Bread

Preparation method

1.  Rinse the lentils and rice under cold water and drain, place into a large pan and cover with the vegetable stock and water.  Add the cumin and bring to the boil.  Now reduce the heat and simmer uncovered for 15-20 minutes.

2.  Meanwhile, melt the butter in a large frying pan, add the onions and fry until softened.  Add the sugar and balsamic vinegar, stir until caramelised.

4.  Stir through the cayenne pepper, coriander and parsley into the lentils and bring to the boil.  Stir in the caramelised onions and extra stock, stir until heated through, season to taste.

5.  Divide into soup bowls and serve with crusty bread.

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Leek & Potato Soup

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Leek & Potato Soup

A smooth, velvety and rich vegetable soup that is full of flavour – the ultimate comforting winter soup!

Serves 4-6

Prep time: 15 minutes

Cooking time:  30 minutes

Ingredients

50g butter

3 leeks, finely sliced

1 garlic clove, peeled & finely chopped

2 shallots, peeled & finely chopped

2 potatoes, peeled & chopped

1 litre chicken stock

150ml double cream

Salt & freshly ground pepper

2 tbsp fresh chives, chopped

To serve:

Crusty Bread

Preparation method

1.  In a large saucepan, melt the butter over a medium heat.  Fry the leeks, garlic and shallots until softened.

2.  Add the potatoes and cook for a further few minutes.  Now add the stock and bring to the boil, reduce the heat and simmer for 20 minutes until the potatoes are tender.

3.  Transfer the soup to a food processor and blitz or use a blender to liquidise the soup.

4.  Season to taste and stir the cream through and sprinkle with chives.  Serve with crusty bread, enjoy!

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sopa de pastinaca assada // roasted parsnip soup

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Make sopa de pastinaca assada // roasted parsnip soup

outro dia comprei um livro por £ 2,50. um livro do jamie olive. em segunda mão, mas em bom estado. um dos poucos livros dele que realmente gosto. que realmente queria. o "cook with jamie". uma pechincha, é verdade! ainda não cozinhei nada de lá. também ainda não tive muito tempo para explorar. mas hoje é domingo. de outono. que combina com sopa. dar uma nova combinação à sopa de abobora que tanto gosto.

other day I bought a book for £2,50. a jamie oliver's book. second hand, but in good condition. one of the few from him that I really like. that I really wanted. the "cook with jamie". such a bargain, it's true! I have not cooked anything from there. and I haven't had much time to explore it anyway. but today is sunday. in autumn. and I should match it with soup. so I decided to give a twist to my beloved squash soup.

sopa de pastinaca assada

para 8

ingredientes:

500g de pastinaca

500g de abóbora

1 cebola

4 ramos de alecrim

1 c. chá sal

pimenta preta

4 c. sopa azeite e mais para regar

1300 ml de água a ferver

1 c. chá sal

Começar por descascar a pastincasa, cortar em quartos na longitudinal e depois descascar a abóbora, a cebola e cortar também em quartos. Levar então a assar no forno pré-aquecido a 200º, durante 30 minutos, num tabuleiro e temperados com o alecrim, sal, pimenta preta e o azeite.

Ao fim dos 30 minutes, juntar todos os legumes assados (menos o alecrim) numa panela com a água a ferver e temperada com a outra colher de chá de sal. Deixar levantar fervura (e o sal dissolvido) e retirar do lume. Então triturar com a varinha mágica até estar cremoso e regar com um fio de azeite.

roasted parsnip soup

serves 8

ingredients:

500g parsnip

500g squash

1 onion

4 branches of rosemary

1 tsp. sea salt

freshly ground pepper

4 tbsp. olive oil

1300 ml boiling water

1 tsp. sea salt

Begin by peeling the parsnip, cut into lenghtwise quarters and then peel the pumpking, onion and also cut them into quarters. Then place in a baking tray, season with rosemary, sea salt, pepper and olive oil and bake in a preheated oven for 30 minutes at 200º degrees.

At the end of the 30 minutes, place all the roasted vegetables (except the rosemary) in a pan with boiling water, season with another teaspon of sea salt. Let it boil (and dissolve the salt) and remove from heat. Then grind with a hand blender until creamy and sprinkle with more extra virgin olive oil.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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