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Coconut and chicken thai soup
Hi,
This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.
Ingredients (2 people):
- 1 red onion
- 1 red pepper
- 6 mushrooms
- 1 tbsp green curry
- Ginger
- 1 lime
- 2 garlic cloves
- 1 chicken breast
- ½ liter of coconut milk
- ½ liter of chicken stock
- A bunch of coriander
We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.
On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.
Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.
Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Beans soup
Hello,
Recently I was doing a bit of tourism and take advantage to buy some local beans from El Barco de Ávila, widely known in Spain for their beans. Using those beans I’m preparing this vegetarian recipe I bring to you today. I call it also the java programmers soup, as long as the term Beans is closelly related to Java. This soup is a good choice for your tupper (but make sure it is watertight)
Ingredients (for 2 people):
- 250 gr of beans
- 1 oni0n
- 2-3 leaks
- 2 celery sticks
- 4-5 tomatoes
- 2 garlic cloves
- Paprika
Before preparing this recipe you need to take the beans on a big recipient with triple of water, and let stay the beans a whole night in the water.
Briefly chop an onion. Chop 2 or 3 leaks, you can cut them on half longitudinally and then they will be easier and faster to chop. Cut in small pieces 2 celery sticks. Remove the peduncle of 4 or 5 tomatoes and cut them in small pieces.
Add a bit of olive oil in a pot, then add the onion as well as salt and ground pepper. Stir regularly and cook until the onion gets golden colour. Add a tablespoon of paprika and then add the leaks, celery, tomatoes as well as 2 garlic cloves cut in about 4 pieces. Move, cover the pot with a lid and cook for 10 minutes. Then move the content and add water, cover again the pot and cook for 30 minutes.
Blend the vegetables and get them back to the pot through a chinese strainer. Help yourself with a spoon or spatula to press the vegetables to the walls of chinese strainer until inside the strainer there is almost only pulp.
Add the beans, add enough water, cover the pot and cook between one hour and half and 2 hours. Check there is still water on the pot, and if you nead heat some water and add to the pot, avoid adding cold water because it will cut the beans baking process.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Gazpacho
Hello!
Perhaps Gazpacho is most representative recipe of Andalucia, it is a kind of soup with tomato as star ingredient. It’s fresh, it’s healthy and it’s absolutely delicious, what else can you expect from a recipe? Ok, and I forgot, it’s easy to prepare!
Ingredients:
- 1 kg of tomatoes
- 1-2 green pepper
- 1 onion
- 1 cucumber
- 2-3 garlic cloves
- White vinegar
- Olive oil
We will start cutting the ingredients, even we will process them on a blender if you cut them they will fit in the blender cup. Cut an onion in 6 to 8 pieces. Remove the seeds of 2 green peppers, and cut them in small pieces. Remove the ends of a cucumber and peel it, left some skin as it will prevent its repetition. Finally cut 1 kg of tomatoes in about 8 pieces, you’d better choose mature tomatoes because they will be more tasty. You can reserve a bit of those ingredients and chop them in order to serve together with gazpacho, it’s usually served this way so people can choose which vegetable they would like to add.
Add all the ingredients in the blender cup. Furthermore add 2 o 3 garlic cloves, but first cut them in half and remove the central part which will prevent from repeating. Add also 1 coffee spoon of salt, a quarter of glass of white vinegar. Mix with the blender for some minutes until it becomes liquid, after mixing taste it to check if you need more salt, or if it is too dense add water and mix again for a while. You can also add some ground pepper or ice in the blender.
Normally is served with picatostes (toasted bread cut in small cubes) and a bit of vegetables chopped.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com)
Porrusalda
Hello!
Porrusalda makes me nostalgic from the days I’ve spent working in Madrid, but I’ve never tasted this recipe, which was a great mistake. This recipe comes from north Spain and it is simple to prepare and great to taste, specially on winter.
Ingredients (2 people)
- 2 leeks (or 1 big leek)
- 2 medium potatoes
- 1 garlic clove
- Sweet paprika
- Small portion of chili (optional)
Hi this porrusalda is a lovely recipe, it’s easy to prepare but with a great taste and it’s a nice choice for winter nights. Cut the leek in pieces of about 3 cms. Add olive oil in a pot, just enough to barely cover the base. Don’t let the oil get to hot before adding the leek, a small portion of chili if you like spicy, one crushed garlic clove, salt and pepper. Move and cook for about a minute. Add sweet paprika, move and quickly add water. It’s important to add water quickly, otherwise paprika will burn and taste bad. Cook for 18 minutes.
Then add 2 potatoes previously peeled cut in regular pieces. Add more water if needed, also taste to check if you need more salt. Cook for 22 minutes and your porrusalda is ready.
Oriental beef soup
For sure this recipe would like Sheldon Cooper and his colleagues, as far as they seem to like a lot every kind of oriental food.
Ingredients (for 2 people):
- 1 onion
- Less than half green and red pepper
- A piece of ginger
- 400 gr beef
- Soy souce
- Oyster sauce
- Dried mushrooms
- Some brean spouts
- Noodles
Put dried mush rooms on a bowl with 1 litre of warm water for 2 hours or more, take off the mushrooms and drain the water to use later.
Cut the onion in cubes. Cut less than half green and red pepper in small cubes. Peel the ginger and grate it.
Put a bit of olive oil on the wok and when it’s hot add the beef cut in thin stripes, and add some salt. As we are cooking on a wok the fire must be set at maximum and we will be constantly stirring. Cook the beef for 5 minutes.
Reserve the beef, put oil in the wok and when it’s hot add the onion, peppers, brean spouts, mushrooms and some salt. Stir it for 3 minutes.
Now we add back the beef, grated ginger, soy sauce and oyster souce. Cook for 2 minutes and then add the water used to hydrate the mushrooms. When the water starts to boil add the noddles, cook them 4 minutes and shutdown the fire.
Be careful when eating because it will be really hot, better take some time before eat.
Garlic soup
I remember the days I was working in Madrid and in the menu was included the castillian soup, a really nice soup, so I did this recipe to remember those good meals. But this is garlic soup, not castillian soup; at the end castillian soup is a garlic soup with ham cut in really small pieces 🙂
Ingredients (3-4 people):
- 8 garlic cloves
- Bread bought some days ago
- 2 eggs
- 2 beef bouillon
- 1 tablespoon of sweet paprika
Start peeling 8 garlic cloves, to peel them easy cut the base, crash it with the knive blade and then you will be able to remove the peel easily. Cut the garlic cloves in thin slices. Cut the bread in slices.
On a big pot add a bit of olive oil and the sliced garlic cloves; move them for 2 minutes and then add 2 bread slices, movint it all for 2 minutes. Add 1 litre of water, 2 beef bouillons and a tablespoon of sweet paprika. Beef bouillons normally have anough salt, anyway taste it and add more if you think necessary.
Move frequently for 20 minutes and then add 2 eggs. Continue moving so the eggs get a nice texture. Shutdown the fire and add remaining bread slices. If you add ham cut in really small pieces this garlic soup will become a castillian soup. Before serve let rest for 10 minutes at least.
Mushrooms soup
Again a soup recipe, really suitable for those cold winter days 🙂
Again a soup recipe, really suitable for those cold winter days 🙂
Ingredients (for 2 people):
- 400 gr of mushrooms
- 1 onion
- Chive
- 200 ml milk cream
- 1 l meat stock
To prepare this mushrooms soup first start cuting into strips an onion. Wash the mushrooms and cut them in 2 or 4 pieces (depending on their size). On a pan put a bit of oil to heat and then add the onion and mushrooms. Add salt and move frequently, let it cook for about 8 to 10 minutes so the mushrooms reduce.
Add 200 ml of milk cream, move, and let reduce for about 10 minutes. Finally add 1 litre of meat stock, move frequently and let reduce for 30 minutes. Taste to check if you need or not more salt.
Blitz with a mixer and cover with a bit of chopped chive.
Chicken soup
With winter getting close it’s a good time to start preparing hot dishes, like this chicken soup. Chicken soup will bring you a nice dinner at night, but also stock chicken which can be used as another ingredient in some recipes.
Ingredients:
- 1 Onion
- 2-3 brances of celery
- 1 leek
- ½ pumpkin
- 1 chicken carcass
- 1 garlic head
- Thyme
- Rosemary
- Pasta
We will start placing a chicken carcass in a big pot. Then we will cut vegetables to add to the pot:
An onion in about 8 pieces, a garlic head just cut in half, 2 or 3 celery branches, one leek, half pumpkin. On the pot wi will aslo add salt, rosemary and thyme, and then cover the vegetables and chicken carcass with cold water.
You can also add other ingredientes like carrot, bay laurel leaves, pepper, chili (if you like it spicy), patatoe, artichoke, parsley …
Once water starts to boil let the stock on the fire about forty five minutes.
Use the stock to cook pasta, add more salt if needed and you have ready this chicken soup.
If you replace the chicken carcass with some prawns heads, the rests of some other fish you can make a fish stock, and cooking the pasta with the stock and the prawns you will get a really nice fish soup.
Finally once you test the recipe for first time you will prefer your soup to be more flavour concentrated or less, just increase the amount of vegetables if you want stronger flavour or decrease if you want it lighter.
Hope you like this recipe, see you soon!
Recipes from Spain 