Thursday, June 4, 2009

white-bean soup

White-Beans soup
from Greece

u need:
175gr white beans, soaked in water over night and drained
1,7 l vegetable stock
120 gr pasta ( Corallini or other soup paste)
6 ts olive oil
2 garlic cloves
4 ts chopped parsley
salt n peeper

1.Give the beans in a big pot add the vegetable stock and cook it.when it starts 2 boil reduce the heat and stirr 2 hours til the beans r tender.

2. give half of the beans and a bit of the vegetable stock into a mixer.purree it and give it back in the pot. get to boil the mix again.

3. add the pasta and let it all cook 2gether for 10 min, til the pasta is ready.

4. while the pasta cooks, heat 4 ts of oil in a pan and ad the chopped garlic, fry for 4-5 min.add the garlic and parsley 2 the soup and spice with salt n pepper.add the rest of the oil 2 it and serve immediatly.

Wednesday, June 3, 2009

sweet porridge - the perfect oatmeal snack!

sweet porridge


U need:

250 gr rolled oats

500 ml milk

4 teaspoons sugar ( or more if desired)
you can use honey instead as a more healthy alternative!

1 handfull raisins ( more or less if desired)

Optional: cinnamon, some coffee powder, fresh fruits, yogurt
I love to add different ingredients everytime i make the porridge. My favorite fruits to use are peaches, banana, and mango :)
Dont use kiwi as it doesnt go well with the milk and turn the dish sour!

1. Place the oats in a pan and add the milk and about 300ml water ( thats about 1 cup).

2. Bring it 2 boil, than add the sugar and reduce the heat. Simmer for 4 - 5 min, stirr frequently.

3. Add the raisins and stirr.

You can serve the porridge warm or cold.
Its traditioanlly eaten warm as breakfast in the cold season ( which seems to never end in Brittain :D)
In the summer i eat it mostly cold with fruits, while in the winter its really great to eat it hot to warm u up.

Monday, June 1, 2009

tagliatelle with vegetable ribbons

tagliatelle with vegetable ribbons
from italy
serves 4

U need:
2 large courgettes ( zucchini)
2 large carrots
250 gr fresh egg tagliatelle or non wheat pasta ( u can use any kind of pasta, taste just as good ;)
4 tbsp garlich flavour oil
black peeper

For the garlic flavoured oil u can just put some garlic cloves in vegetable oil for some days. The oil will adopt some of the flavour. Of course its better 2 buy garlic flavoured oil, but i couldnt find it and this tip helped me a lot :)

Using a vegetable peeler, peel the zucchini and carrots into long, thin ribbons.
bring water 2 boil in a pan and add the ribbons. Cook the ribbons for 30 seconds. Drain and seta side.

2. cook the tagliatelle acording to the instructions on the packet.
drain and return to the pan. Add the vegetables ribbons, garlic flavoured oil and pepper and toss over a medium heat until the pasta and vegetables are flavoured through.
serve immediatly.

U can also cool it and serve it cold like a pasta salad. Its great 4 hot summer days, an intresting variant 4 pasta salad and less calories than the normal pasta salads :)
U can also use less oil if u wanna cut some calories.

1 Serving: 348kcal/1464kj
9.6 gr carbs
12.7gr fat