Food: Rude Food Recipe 4: ‘Keep the cold at bay’ soup

 

The #Beastfromtheeast has left its mark over all of northern Europe it seems and snowy Malmö is no exception. I’ve decided to take matters into my own hands with this stalwart soup that will batten down the hatches with plenty of fresh alium and flush out any lingering nasties with the heat of the chilli. The level of any of these is preferential, but here are the amounts that I used.

You will need:

  • 1 pack of cooked Beetroot, and its juice
  • The zest & juice of 1/2 lemon,
  • 1/2 tsp chilli, (go full tsp if you’re feeling particularly under the weather!),
  • 2 medium potatoes,
  • 1/2 an onion,
  • 1tbs Sauerkraut juice (optional, I used some, leftover from my dear friend Kathe Kaczmarzyk’s pop-up here in Malmö) ,
  • 3 cloves of garlic,
  • 3 rhizomes of fresh turmeric, grated,
  • 1/2 tsp ground cinnamon,
  • 1/2 tsp ground ginger,
  • Salt & pepper,
  • 500ml homemade veg stock
  • 1tbs dried parsley,

For the orange, ginger & mustard crème:

  • 2tbs dairy free crème fraîche (I used Oatly fraîche)
  • 1tsp wholegrain mustard
  • zest & juice of 1/4 orange
  • Thumb- size piece of ginger, grated

Garnish:

Handful of fresh parsley, chopped.

 

 

The method for soups is always fairly simple, the magic here is the contents and not the process.

Chop the onion, the garlic and the onions roughly, separately chop up the beetroot into chunks and make sure you keep the juices.

Gently soften the onion and the garlic in a little oil and then add the potatoes, stir them through. Begin to add the lemon juice, the sauerkraut, the beetroot pieces, the beetroot juice and then grate in the lemon zest and the turmeric. Be careful with the fresh turmeric as it will stain anything, including your skin, so you might want to use gloves. Add the spices, the herbs and then pour over the stock, season to your taste including the chilli!

Bring the whole thing up to a robust simmer before sticking in the oven at 140 degrees celsius (fan assisted) and allow it to do its thing for at least an hour. Take the whole thing out, stir and check the seasoning. When you’re happy with it you can blast the whole thing with a stick blender or a food processor until it’s thick.

The aroma should be rich and earthy with the beetroot and the garlic, the back notes from the sauerkraut and the lemon should be sharp and punchy. The heat should be there to the taste too from the chilli. The colour should be like you’ve liquidised rubies.

For the punchy crème, simply mix all the ingredients together into a bowl and leave to thicken for 5 minutes.

Serve with a good loaf of your favourite sourdough, a sprinkle of chopped parsley and a generous dollop of the punchy fraîche.

Enjoy!

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Food: Butternut squash and thyme frikadeller

Here’s a quick recipe to make when you’re stumped to rustle up something. It’s great for entertaining and a Vegan twist on a Danish classic!

You will need:

  • Half a roasted butternut squash, de-skinned
  • 1 onion, chopped finely
  • 1 tsp garlic paste/1 clove of garlic, minced
  • 1 tsp dried thyme
  • 20g rye bread crumbs
  • 1 tin of butter beans, drained
  • 1tbsp dried parsley
  • 1tbsp fresh parsley, chopped
  • Pinch of salt
  • Generous amount of cracked, black pepper

To make start by quartering and deseeding the butternut squash then place in a deep baking tray. Drizzle with vegetable oil, sprinkle with salt and cover with foil and bake in the oven at 180° for around forty minutes. You can roast the squash in the bottom of the oven when you’re cooking other things – basically, roasted squash is a really versatile ingredient, especially in Autumn and Winter, so bung one when it’s convenient.

Check when they’re done by poking with a fork – they should be really soft. Take them out and allow them to cool (so they’re okay to handle) and save half the squash for a future recipe (soup is good). When they’re cool, scoop out the flesh of the other half and add to a mixing bowl.

Soften the chopped onion in a little oil and add to the mix. Combine the rest of the ingredients and mash with a masher until the beans are broken up and not too big. You can freeze whatever mix you don’t use or otherwise allow to rest in the fridge for a day or two. Form the mix into round, meatball sized balls and shallow fry in a little vegan butter until browned on all sides.

Serve with some boiled potatoes and a simple cucumber salad/pickle;

  • Half a cucumber, sliced finely
  • 4tbsp sugar
  • 4tbsp white wine vinegar
  • some mustard seeds; some black peppercorns
  • dill, chopped finely
  • a few bay leaves and a splash of water.

Make sure the cucumber is covered and leave to do its thing for at least an hour or two, longer if possible – it’ll keep in the fridge for AGES).

 

Velbekomme!

Food: Ionian vegetable penne

Here’s a recipe for a Mediterranean meal that’s bursting with flavour, vitamins and nutrients that will help you beat the Winter blues and take you to the shores of the Med.

Serves 4

You’ll need:

  • 1 medium aubergine,
  • 3 cloves of garlic,
  • Minced 1/4 head of broccoli,
  • Handful of mushrooms, sliced,
  • 200g penne pasta,
  • Handful of fresh spinach,
  • Handful of cherry tomatoes, halved,
  • 1 tbs of sundried tomato paste,
  • 1 can of chopped tomatoes,
  • 1 large brown onion, chopped finely,
  • Small glass of white wine,
  • 1 tbs dried oregano,
  • 1 tbs dried rosemary,
  • Handful of fresh basil, chopped,
  • Salt & pepper,
  • Squeeze of lemon juice,
  • Glug of garlic infused oil,

Start by chopping the aubergine into coins and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.

Once the juice has been extracted wipe with a paper towel and fry off into a shallow Dutch oven on high with a drizzle of garlic oil. Once coloured in both sides, take them out and chop them into bite sized chunks. Squeeze some lemon juice over the aubergine and add another glug of oil to the pan. Next, add the chopped onions and garlic and fry off until translucent. Add in the sundried tomato paste and chopped tomatoes. Simmer for 8-10 minutes. Next, add the sliced mushrooms, cherry tomatoes and the dried herbs. Cook until the mushrooms have started to soften. Next, add the white wine and basil. Cook for a further 5 minutes, then place (lid on) into a preheated oven at 140 for 45 minutes- an hour.

While it’s cooking you can prepare the broccoli. To do this, chop the head into florets and parboil the florets in salted water. Once sufficiently ‘al-dente’, remove and pat with a paper towel. Next, place a cast iron skillet on your hob’s highest setting. Once scorching hot, char the broccoli using some tongs (constantly turning them as they can easily burn rather than char). When ready, place them in a bowl, squeeze some lemon juice and place a saucepan lid on top (it will slightly steam them).

Once the hour’s up take out the Dutch oven, add the broccoli and stir. Place on the hob on low, to keep it warm. This is the time to cook the pasta. Boil some penne (dried or fresh) in some salted and oiled water. Cook until sufficiently ‘al-dente’. Strain the pasta, then add it to the sauce. Finally take a handful of fresh spinach and place into the pan. It will begin to wilt as it hits the pan. Stir everything together and serve. Garnish with a sprinkle of chopped fresh basil. We served ours with a couple of glasses of ice cold lemon water and some amazing Rosemary focaccia from Wright’s Food Emporium.

Buon Appetito!

Food: Slow baked lemon & garlic aubergine with a tahini dressing

This is a straight forward recipe for a Levantine inspired aubergine dish with the flavours of Tahini, garlic, lemon, mint and coriander. Serves 2.

You’ll need:

  • 1 medium aubergine
  • 2 cloves of garlic, grated
  • Zest & juice of half a lemon
  • 2 tbs garlic infused oil
  • 2 tsp Sumac
  • 1tsp dried oregano
  • 1tsp dried rosemary
  • Salt & pepper

For the Tahini dressing:

  • 2 tbs tahini
  • zest & juice of half a lemon
  • 1 tbs sunflower oil
  • 1 tbs water
  • 1 clove of garlic, grated
  • Handful of fresh coriander & mint, chopped
  • Salt & pepper
  • 1 tsp agave

Begin by chopping the aubergine in half. Place in a dish and sprinkle with salt. Leave for 30 minutes until juice starts coming out of the vegetable. This draws out all the bitterness. Wipe away the salt with a damp piece of tissue and place the aubergine halves in a baking dish. Drizzle with oil and spread the grated garlic and lemon zest onto the flesh of the aubergine, along with the dried herbs and the sumac. Squeeze the lemon juice all over, cover with foil and pop into a preheated oven at 140°C. This needs to be cooked low and slow, so put it in for 1 hour 40 minutes.

While it’s baking you can chill, read a bit, do what ever you want.

Or you could also use this time to make the tahini dressing! Simply spoon 2tbs of tahini into a bowl and add the zest & juice of the other lemon halve. Add in the garlic, agave for sweetness and the chopped herbs. Next, add in the oil and stir. If still a bit too thick, add 1tbs of water until it has a pouring consistency. A crack of pepper and a sprinkle of salt and it’s done.

After  the 1 hour 40 minutes is up, take the foil off the aubergines and turn up the oven to its hottest setting for a further 8-10 minutes, to crisp them up. Once crisp they are ready to serve. To plate up, place the aubergine on the plate and smother it with the tahini dressing. Garnish with some more fresh coriander. We served ours with some fluffy couscous garnished with jewels of pomegranate and fresh spinach cooked with 1 tsp lemon zest and a drizzle of Extra Virgin olive oil and some toasted almonds.

Like myself, you could serve a cocktail or rather mocktail to compliment the meal. This drink has all the classic flavours of the Levant. To make you’ll need:

  • 200ml Pomegranate juice
  • A dash of raspberry syrup
  • 2 Sprigs of mint
  • A Squeeze of lemon juice.
  • some lemon flavoured sparkling water
  • Plenty of Ice

To make, fill a glass with a handful of ice. Add in some raspberry syrup (I like to use the Polish raspberry syrup by Łowicz). Next top up the glass three quarters full with the pomegranate juice and a squeeze of fresh lemon juice. Top up with sparkling water and garnish with a sprig of mint.

Enjoy!