Monday, 16 January 2012

Buttery Bulgur Wheat with Almonds

Such a simple dish which is great for a lunch time when you want nourishment without being weighted down. Perfect for a Monday lunch after a weekend of excess..

Ingredients (for one)
one spilling handful of bulgur wheat
one sizable knob of butter
salt & pepper
one good handful of flaked almonds

To cook:
Cook the bulgur wheat according to the pack instructions, which usually involves covering with water and bringing to the boil and simmering for about 8 - 10 minutes, or until all of the water has been absorbed..
Separate the grains with a fork and season, add the butter and stir through. Set aside for 5 minutes and allow the butter to soak in.
Add your flaked almonds and eat greedily from a large bowl.

Friday, 6 January 2012

Leek and Potato Soup

An oldie, but a goody. This soup ticks almost every soup box going; it's soothing, nourishing, frugal and delicious. It's beauty lies within it's simplicity, highly, highly recommended cooking and eating.
3 large potatoes, peeled and sliced
4 leeks, thinly sliced
1 onion, finely chopped
50ml chicken
Salt and pepper.

To cook:
Sweat the leeks in olive oil or butter over a low heat for 5 mins. Add the onion and continue cooking until very soft, slow cooking is best for this.
Add the chicken stock and potato, bring to the boil and reduce down to a simmer for about 20 mins.
Check that the potatoes are thoroughly cooked, then, whizz everything together away from the heat. Season to taste and serve with good bread and butter.