sweet potatoes and cous cous

This is a simple yet rich tomatoey sweet potato and carrot stew which works very well with cous cous.  In fact I would serve everything with cous cous if I could, I'm just simply addicted to it.

A soft hint of cumin brings out the sweetness in the carrots and the potatoes making this an all round mid-week family favourite.

Maybe a little healthy for some but try it, it may surprise you.

 Serves 2

You'll need:

• 3 sweet potatoes, chopped (skin on for more roughage)
• 2 carrots, chopped
• 1 red onion
• 1 cup cous cous
• 1 cup boiling water
• 1 tin of chopped tomatoes
• 1 tsp cumin seeds
• 1 Tbs olive oil

Method:

1) Saute the onion in olive oil till transparent.

2) Add the carrots, sweet potatoes, tomatoes and cumin and simmer for approx 20 - 30 mins.

3) Pour the boiling water over the cous cous and leave to stand for approx 10 mins, serve with the stew and enjoy.

 

warm hearty bean stew

I not sure about those in the Southern hemisphere, but up here in the North we are in need of something warm and comforting.  It's time to bring out the good old faithful, the warm and hearty butter bean stew or Fasolatha as its know in Greece. 

This is a staple in our house and in Greece for that matter.  A very popular dish amongst villagers who practically live on it, and is no wonder they live as long as they do... This is pure food for the soul and great for lowering cholesterol.  Its as healthy as healthy gets.

Serves 4

You'll need:

• 3 carrots, peeled and chopped
• 3 celery sticks, cleaned and chopped
• 1 tin butter beans (you can use any type of bean, works just as well with cannellini beans or chickpeas)
• 1 tin chopped tomatoes
• 2/3 slices of bacon
• 1 onion, chopped
• olive oil
• Parmesan (option, for serving)
• salt and pepper
• 1 tsp cumin seeds
• 1 tsp sugar

Method:

1) Saute onion till transparent
2) Add the carrots, celery, tinned tomatoes, bacon and simmer gently for about 30 minutes till veggies are al dente.  Season with, sugar, cumin seeds and salt and pepper to taste.
3) Add the beans and cook further till the veggies are soft and tender
4) Serve with grated Parmesan and fresh bread.

wild mushroom & chorizo stroganoff

Autumn time in Sweden is all about 'Autumn Forest Gold' the lovely wild yellow mushrooms (Chanterelles) found everywhere.  The markets were pretty well stocked and I couldn't resist such delicate looking things, I had to bring some home.  After individually picking each one, my plan was to get these little guys home in one piece.  I soon realised I didn't have enough space in my hand luggage and had no choice but to shove them in the main hold luggage :( 

I was quite surprised when they arrived on the other end still intact and begging to be eaten in a creamy smokey sauce.  This stroganoff is quick and simple, ready in 20 minutes.  You'll impress everyone involved.

Serves 2

You'll need:

• 1 onion finely chopped
• 400g wild mushrooms (you can use a selection of any wild mushrooms, I used Chanterelles, however Shitake or Porcini would work just as well)
• chorizo (half)
• 8 tablespoons creme freche
• lemon zest (from 1 lemon)
• small bunch of parsley
• salt & pepper to taste
• splash of white wine
• lemon zest of 1 lemon
• juice of half a lemon

Method:

1) Saute onion till transparent

2) Add the mushrooms and gently fry till they get juicy

3) Add splash of white wine, lemon zest and lemon juice

4) Add the chorizo and parsley

5) Add the creme freche (or plain yoghurt) and simmer gently on low heat for a few minutes till its all blended together and warm throughout.

6) Season with salt and pepper and sprinkle a bit of parsley on top and serve with boiled basmatic rice.