Celeriac soup with croutons and parsley

It has been a long year I have not updated this blog but back again with new and nice recipes.

Celeriac is a vegetable I quite often eat as marinated with olive oil but this time, I did a very British hearty version a soup!

It worked quite well with parsley.

Here is the recipe:

1 medium size celeriac, cut into cubes
1 medium size onion, chopped
1 medium size potato (grated)
2 garlic cloves, crushed
2-3 spoonful of olive oil, butter makes it heavier for my taste

For the croutons:

1 spoonful of truffle oil
a big piece of rye bread, cut in cubes
And if you really want, single cream or yoghurt to top

The recipe is very easy, if you boil the celeriac cubes about 5 minutes separately, makes a difference.

Fry the onions and garlic then add the potatoes and a glass of warm water. Stir, then add the celeriac cubes. Cook about 5 minutes then add 4 – 5 glasses of warm water. It should cover the celeriac just about not too much, not less.

Bring it up to boil then simmer, close the lid. 20 minutes later, check the celeriac cubes, if they are almost melting, then it is time to blender. If not, cook a little bit more.

Once you blendered, you can add some single cream in. Or instead, when you are serving, add a dollop of yoghurt in the soup bowls.

For the croutons,

Get a small non stick pan, warm it up then add the bread cubes. You have to watch it carefully otherwise it burns. Add some truffle oil – you can use walnut oil as well – then add some mint and red pepper flakes, stir well.

Chop some parsley and use for decorating the soup.










Tomato, vermicelli and parsley soup

tomato soup

Now this soup is very, very easy, it takes not more than 15 – 20 minutes to cook and good for when you have cold (or man’s flu : ) as well.

What do I need to buy?

serves 2- 4 (if it is a main dish then just for two people)

2 – 3 big tomatoes (or if you are rushing, one can of organic chopped tomatoes)
a handful or a bit more vermicelli
(optional mint) blackpepper, red pepper flakes
half a lemon juice
a spoonful of olive oil
half a pack of parsley

1. Chop the tomatoes then put them in a pan and start cooking on medium heat.
2. Pour 4 – 5 glasses of lukewarm water and bring up to boil.
3. Add vermicelli, stir well and cook on medium heat.
4. Once vermicelli is soft, add  parsley and then spices..

little note for omnivores: If you have come chicken at home, boil it then use its water in this soup.

Serve with a bit of lemon juice and some bread.


Shiitake and chestnut mushroom soup



One could think why I would waste those lovely shiitake and chestnut mushrooms in a soup. Well here`s the answer, because this soup is delicious! It is amazing if you add a little bit of spice too! Normally I would have made a pasta dish but this time I had time and said why not try it?

10 – 12 pieces of chestnut mushrooms
10  pieces of shiitake mushrooms
1 medium size onion
single cream or yoghurt
black pepper

1. Chop the onion and cook it with some oil till it gets brown.
2. Chop the mushrooms then add them into the stirfry.
3. Pour some warm water to soften them, just to the top of the mushrooms then let them relax.
4. After 4 – 5 minutes, pour 4 – 5 glasses of warm water, bring it to boil then simmer it up.
5. Add some black pepper and if you like it some red pepper flakes and chopped parsley in.
6. Blender the soup then let it cook slowly for about 4 –  5minutes.
7. Fry the pinenuts and put them in before serving. Add a little bit of parsley to decorate.


Lentil Kofte


Well, I cooked these lovely lentil koftes for the Greek Easter weekend we had with friends, mostly drinking and eating lovely food.

It is very easy and a good mezze to have next to meaty stuff as well as by itself. Me? I can eat it even first thing in the morning : )

Here are the ingredients:

  • 1 glass of red lentils
  • 1 glass of  bulgar wheat (fine bulgar – which you can find in  Turkish, Middle Eastern or even sometimes Polish shops)
  • 5-6 spring onions
  • 2 medium onions or 1 big one
  • Spicy tomato paste (or preferably hot pepper paste, but it is hard to find)
  • Hot pepper sauce, called Harissa, or just a red pepper
  • Lettuce (little gem is preferable)
  • A small bunch of parsley
  • Mint (or fresh dill is also nice)
  • Black pepper
  • Salt
  • Olive oil
  • Water – 3 or 4 glasses

1. Boil the red lentils with 3 or 4 glasses of water until they get very soft – almost melting.
2. Add a glass of fine bulgur wheat to the lentil mixture. This will make the mixture dry out a bit, so that it is firm but not sticky. Let it cool down until you can hold it in your hands. Taste it – if the bulgur wheat inside the mixture is not soft enough, add half or a glass of hot water to soak it up.
3. Chop the onions finely and cook them in olive oil then add the pepper paste and harissa or red pepper, mix it well.
4. Add the onion and pepper mixture over your already cooled down lentil & bulgur wheat and mix them well.
5. Add some salt, black pepper and mint.
6. Chop the spring onions and parsley and add them to this mixture, stir well. It should not be too dry not too wet, make some balls with it and put them over little gem lettuce on a plate.  Squeeze lemon on top.
7. Cool it down for an hour or so before you eat it!


How to make butternut squash taste delicious?

butternut squash

Well, easy, having tried this recipe, butternut squash is no longer an unknown! Everytime I saw this yellow funny shaped thing in the market, I wanted to buy, but had no idea how to cook except in a soup. Eureka! It is a recipe Ebru suggested but she says it is some well known chefs recipe, so as soon as I learn, I will let you know. (Now I can confirm that it is a recipe from Hugh Fearnley – Whittingstall )

Lets start now, ingredients for 4 people:

two equal sized butternut squash
feta cheese
olive oil
garlic cloves 2- 3
paprika, black pepper, salt

1. Halve both butternut squashes into two so, now you have for pieces.

2. Crush the garlic cloves then put some olive oil paprika, black pepper and the crushed garlic in a bowl and mix them well then brush this mixture onto the butternut squash.

3. Heat the oven to about 200 c then put the butternut squash halves onto a tray, leave for about 15 minutes. Check them with a fork if they are not soft enough, leave more.

4. Once they are softened, take the tray out, with the help of a knife, scoop out the flesh of the squash then mash it with feta. After that, add the mixture inside the butternut squash skin.