Sunday, 31 October 2010
We had a bit of a dodgy lunch yesterday, so for the evening meal we wanted something simple and soothing. We had a butternut squash in the fridge so I looked up some soup recipes. This is what I ended up with:
1 medium size butternut squash, diced
1 large potato, diced
1/2 onion, finely chopped
1 clove of garlic, very finely chopped
Dill (either fresh or dried-I used dried)
Vegetable stock or good old water
In a large saucepan firstly sauté the garlic and onions in olive oil. Toss in the squash, potato and dill and turn for about 1 minute until they are coated with oil. Add your vegetable stock (or water) and salt and allow to boil for about 20 minutes, or until squash and potato are soft. Use a hand blender to blitz the ingredients, getting a nicely thick soup. Serve. If you have fresh coriander, chop some and sprinkle it over your plate. We had this with rye sour dough bread, worked a treat.
Tuesday, 5 October 2010
A lovely Black Sea dish, lovingly prepared by Mrs Blackbeard. Κυπριακά δαμαί.
500 gr hamsi/fresh anchovies
We find these in a Kurdish shop round the corner. I guess you could use sprats or small sardines even...
2 cups of rice (I used paella rice-anything will do)
1 onion, diced
2 cloves of garlic, finely chopped
Fish stock if you have
In a saucepan, lightly fry the garlic and onion in olive oil. Add the rice and give it a stir. Add plenty of mint. You can use dill instead, and even pine nuts-we just didn't want little Blackbeard choking on them. Add 2 cups of water/fish stock for every cup of rice, add salt and allow to cook slowly until all the water is absorbed.
If the hamsi are not cleaned, clean them and open them up, removing the central bone. Lightly oil an oven dish and make a layer of hamsi with the skin side down. Also cover the sides of the dish, creating basically a lining of hamsi. Fill it with the cooked rice and seal the thing with another layer of hamsi at the top. Drizzle the top with olive oil. Bake in the oven for 20 minutes at 200 degrees. Eat.