Two new recipes.. Lentil & Bacon Soup and Creamy Mushroom & Gorgonzola Risotto….

Good Afternoon!!

Here are a couple of new recipes I have cooked this week, I had a little holiday recently so haven’t cooked as much as I would have liked.

The first is a soup,  I really fancied a soup the other night, and don’t judge me but I do love a tin of soup!! The local shop here doesn’t sell Heinz or Baxters ;-), not like England where you can nip to the corner shop and pick up a tin!! So I looked in the cupboards and decided to make something hearty.

My Aunt had lots of lentils in, a few pieces of bacon so there it was Lentil and Bacon Soup…..Yum!

LENTIL & BACON SOUP

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Ingredients

3 cups yellow split pea lentils

7 cups water

1st salt

6 rashers of bacon diced

1 onion diced

3 celery sticks diced

3 carrots sliced

3 garlic grated

1″ chunk ginger grated

2 bay leaves

1 tbsp cumin

handful fresh thyme

3 cups stock (I used some beef stock my aunt had in the freezer left over from a roast 🙂 but there wasn’t enough so I added a oxo too)

1 tsp garam masala

optional 1 tsp chilli flakes

salt

pepper

1 tbsp oil

optional fried onions for the topping

Method

In a deep saucepan pour in the lentils and the water, and a teaspoon of salt. Bring to the boil and let this bubble away, stirring every so often as it can stick. You want the lentils to be cooked but with a slight bite, the liquid should be thick. The consistency you are looking for is like mushy peas. Do not throw away the water you need all of this.

Whilst the lentils are cooking heat another deep pan and fry your bacon until crispy, I didn’t add oil at first as it gives off a lot of oil. But if it sticks drizzle in a little.

Once crispy set aside.

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Then to the same pan pour in a little more oil if needed and add in the onions, celery and carrots. Sweat them on a high heat until soft but not brown.  Then add in the garlic and ginger, the bay leaves, thyme sprigs and cumin and cook for a few minutes.

Pour in the stock

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Cover the pan with a lid and let this bubble away while the lentils are cooking, cook until the carrots are tender. Once they are tender remove the bay leaf and thyme sprigs then blitz the stock to be smooth.

Once the lentils are cooked you can add these to the stock pan.

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Stir this well. Then add in the bacon.

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At this point taste the soup and see if it needs seasoning, it should already have enough salt, as we added salt to the lentils and the stock and bacon should be salty…..but you may want to add in some black pepper. I also added in some chilli flakes.

Then sprinkle in the garam masala, stir and let the soup cook for another 5 minutes.

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Serve with crispy fried onions on top…..soooooo good!

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xxxxNext is a risotto, the flavours of this are similar to a tagliatelle recipe I have on my blog, I love Mushrooms and blue cheese, I had actually bought these ingredients to make Mushrooms with creamy blue cheese sauce on toast for my Uncle as he loves blue cheese too. I have made this a few times and it is delicious. However we decided the last minute to make a risotto….avoiding the bread you see…… So I had a quick look in the cupboards to check we had the rice etc and I made the below recipe …it was yummy!!….

Mushroom & Gorgonzola Risotto

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Ingredients:

200g button mushrooms sliced

200g oyster mushrooms sliced

1 onion diced small

1 celery diced small

2 garlic grated

Juice of 1 lemon

1 large glass of white wine

80g gorgonzola cheese

3 tbsp double cream

50g butter

2 cups risotto rice

4/5 cups hot chicken stock

Fresh parsley chopped

Method:

Melt the butter in a good frying pan. First I like to cook the mushrooms and get good colour to them; do each type of mushroom separately as they cook at different speeds..

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Get a nice golden colour to the button mushrooms but do not over cook.

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Set aside then add the oyster mushrooms to the same pan and cook until softened..

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Set aside.

Now add the onions and celery to the pan, add a little oil if needed

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Cook gently until soft but not browned.

Add in the garlic and cook for another 2 minutes, then pour in the rice.

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Fry the rice until it is translucent. Then add the wine keeping the heat medium.

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Let this reduce down then pour in a cup of the stock.

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Keep stirring the pan and then add in the lemon juice.

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Pour in the stock a little at a time; each time the rice absorbs the liquid add a little more. Keep stirring.

I didn’t need to add any salt to this as the stock was salty and so is the cheese.

Once the rice is nearly cooked (it should have a bite to it when cooked) break up  the cheese and add to pan

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Stir well then chuck back in the oyster mushrooms

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Keep the pan on a low-medium heat and pour in the cream

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Let this bubble away and the sauce thicken. Then add the parsley and the button mushrooms

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Turn the heat off and mix well.

You do not want to cook these mushrooms any further as you want to taste these!

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Serve with a sprinkle of parley and a drizzle of extra virgin olive oil…

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Right now I need to get packing as I am flying off tomorrow 😉 , hopefully I can share more recipes soon. Enjoy the rest of your week.

Love Lulu xx

❤ ❤ ❤

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