Posts Tagged ‘celery’

Beans soup

December 12, 2013 1 comment


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.

Beans Soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Chicken with peach sauce


I was watching on TV Man vs food, and a recipe catch my attention, unfortunately as I was doing other thing I was not able to pay full attention to it, so I did it with some inventions on my own; but despite this, the recipe is great. I really like the way combines the hot chicken with the sweet sauce, making it even suitable for people who don’t enjoy hot food.

Ingredients (for 2 people):

  • 2 pieces of chicken (preferably with bones, which are more tasty)
  • ½ lemon
  • 2 tablespoons of harissa
  • 1 tablespoon of rosemary
  • Sesame oil
  • 1 onion
  • 2 sticks of celery
  • 1 green pepper
  • 1 preserved peach with syrup

On a bowl add 2 tablespoons of harissa, a bit of salt, a bit of sesame oil, 1 tablespoon of rosemary and the juice of half lemon. Mix it. Cover the chicken pieces with this sauce, better if you use a brush and make sure the whole piece is covered.

Cook in the oven at 350º F (180º C) for one hour and a quarter, using the grill instead of tray so chicken will cook uniformly. You can turn off the oven after an hour and let cook the next 15 minutes with the residual heat.

While the chicken is cooking you can prepare the sauce. Cut in pieces a green pepper, 2 sticks of celery and one onion. Don’t worry to much about cutting them too small because at the end we will blend them. Put some olive oil in a pan and add the onion, green pepper and celery as well as a bit of salt. Cook them for 7-8 minutes while stirring frequently. Then add 1 peach and 2 tablespoons of syrup, cook together for 4-5 minutes and stir it frequently.

Put the contents of pan in a blender cup and blend it. Now place a bit of the sauce over the baked chicken and enjoy

Chicken with peach sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

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.


  • 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!

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