Beetroot Cabbage Soup (Borscht)

Don't you just love the colour?......

Ingredients:
- 50g butter
- 1 small onion, 1 small carrot, 1 stick of celery, peeled and cut into small dice
- 2 medium waxy potatoes, cut into small dice
- 1/4 cabbage, shredded
- 300g beetroot, peeled
- 4 cloves garlic, peeled and crushed
- 2 grains allspice
- 1 bay leaf
- 1.5 litres beef stock
- 2 tbsp cider vinegar
- 1 tsp sugar
- ½ tsp ground black pepper
- Sour cream and fresh dill, to serve

Method:
1. Cut ¾ of the peeled beetroot into small dice (you may want to wear rubber gloves to do this) and set the rest aside. Melt the butter in a large pan, and then soften the onion over a gentle heat for 5 minutes.
2. Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well to coat with butter. Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry. Meanwhile, grate the remaining beetroot.
3. Pour in the rest of the stock and the potatoes and simmer for 15 minutes, then add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (about 10 minutes).
4. Add the vinegar, sugar, pepper and a pinch of salt and taste. Add a little more of any of these if necessary, then serve with a dollop of sour cream, a sprig of dill, and some ciabatta on the side.

The Nummiest Chorizo and Mushroom Risotto

A few weeks ago I had some harissa to use up, and so I decided to create a risotto with it. Tim says it's one of the most tastiest meals I've ever put on the table, so I guess it must be good...... It does take at least an hour from woe-to-go, so make it a Sunday option, and eat the leftovers during the week..... The good bit is that it's a one-pot-meal, so minimal cleaning up. Yay!

Serves 2, plus a bit leftover for lunch

Ingredients:
- 1 Cup rice (1/2 Arborio 1/2 medium grain brown)
- 1 portion harissa (see recipe here: Easy Harissa)
- About 1/3 cup passata or crushed tomatoes
- 5 medium mushrooms, roughly chopped
- 2 chorizo sticks, sliced
- 1 onion, diced
- 500ml vegetable stock
- 1/2 cup frozen peas, defrosted.
- To serve: Lemon wedges, sardines (I use King Oscar brisling) and/or rocket

Method:
Fry onion until caramelised in a tablespoon or so of oil from the harissa. Add the rice and sauté for about 5 minutes until slightly crispy, but definitely not brown.
Add in everything else except peas. Bring to a boil, then reduce to a medium-to-low heat (I use setting 3), and simmer for about 1 hour, stirring every 5 minutes of so. Add water as necessary to prevent sticking.
Just before serving, add the defrosted peas (there is no need for cooking).
Serve with lemon wedges and sardines on top.

Easy Harissa

Ingredients
- 1 garlic clove, mashed
- 1 tablespoon tomato paste
- 1 teaspoon fresh lemon juice
- 1 tablespoon smoked paprika
- 1/8-1/4 teaspoon cayenne (dep on taste)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon caraway seeds, ground in a spice grinder
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- salt

Method:
Put garlic paste into a small bowl and stir in the tomato paste and lemon juice. Add the smoked paprika, cayenne, cumin and caraway. Gradually stir in the oil and season with salt.

 

Can be refrigerated for up to 1 week.