Carrot & Lentil Soup with Pancetta

  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 1 medium potato
  • 1 garlic clove
  • 3 T chopped coriander
  • 1/2 C red split lentils
  • 1/4 t chilli flakes
  • bouillon
  • 1 tin chopped tomatoes
  • 1 pack pancetta

Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.

Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.

Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.

Serve soup garnished with coriander and pancetta.


Chicken Noodle Stir-Fry with Broccoli & Cashews

  • 1/4 bunch of fresh coriander
  • 1 fresh red chilli
  • 1 lime
  • 1 clove garlic
  • 3 cm fresh ginger
  • 4 spring onions
  • 2 carrots
  • 1/2 head broccoli
  • 125 g egg noodles
  • 25 g unsalted cashews
  • 1 skinless chicken breast
  • 1 T soy sauce
  • 1/2 T fish sauce

Pick the coriander leaves and finely slice the stalks. Deseed the chili and finely slice. Cut the lime into wedges.

Finely slice the garlic and spring onions; peel and matchstick the ginger. Thinly slice the carrots at an angle, and cut the broccoli into small florets.

Cook the noodles in boiling water, then drain under cold water and set aside with a bit of oil.

Toast the cashews in a dry frying pan or wok until golden, then set aside.

Cut the chicken into small pieces, and fry 2-3 min. in 1 T oil until golden. Add the coriander stalks, garlic, and ginger, and stir fry 1 min. Add the spring onions, carrots, and broccoli and stir-fry another 2 minutes. Add the noodles, and continue frying until the noodles are warm and the chicken cooked.

Add the fish sauce and soy sauce, then remove from heat. Serve, garnished with cashews, chillis, coriander, and lime juice.

Credits: Jamie Oliver, HelloFresh

Pasta Peperonata

  • 4 T olive oil
  • 1 clove garlic, finely chopped
  • 1 large onion, chopped
  • 1 small eggplant, in pieces
  • 1 yellow pepper, in strips
  • 1 red pepper, in strips
  • 6 small tomatoes, in quarters
  • 2 T balsamic vinegar
  • Salt, pepper, chili to taste
  • 500 g spaghetti
  • fresh basil
  • fresh pecorino

Heat the oil and cook the garlic and onion for 2 minutes. Add the eggplant, peppers, tomatoes, vinegar, and 2 T water. Cook for 10 minutes.

Cook the pasta according to the directions on the package.

Season the vegetables and cook another 10 min. or until tender. Mix with spaghetti and serve with fresh basil and cheese.

Credits: Aller Hande

2014-05-20: Quick to put together, nice and spicy. We used halved cherry tomatoes.

Met Feta en Gehakt Gevulde Aubergine

  • 2 T olive oil
  • 1 onion, diced
  • 1 can tomato blocks
  • 1 t sugar
  • 2 dried chillis, crumbled
  • 2 large eggplants
  • 400 g ground beef
  • 2 cloves garlic, pressed
  • 1 T dried oregano
  • 100 g feta
  • 30 g fresh parsley finely chopped (optional)

Preheat oven to 175C. In a frying pan, heat 1 T oil and brown the onions. Add the tomatos, sugar, and dried chillis, and cook 15-20 min. Season to taste with salt and pepper.

Halve the eggplants lengthwise. Remove the inner flesh to a depth of 1cm, and chop the flesh. In another frying pan, heat the remaining oil and cook the ground beef for 2-3 min. Add the eggplant, garlic, and oregano, and cook a further 5. Spread the tomato sauce in the base of a baking dish. Place the eggplants on top, and fill with the meat filling. Bake 35-40 min., and garnish with cheese and parsley.

Credits: Aller Hande.

2014-02-23: Used this filling to stuff peppers instead, and baked them at 190C instead of 175C. I mixed the tomato mixture with the beef, since I didn’t have the eggplant filling, and mixed in the cheese as well since I wanted melty cheese. And I mixed up a cup of bulghur to add. This filled 6 large peppers, which I baked for 15 min., which was a bit much.

Tagliatelle met Paddenstoelen uit UmbriĆ«

  • 400 g mixed mushrooms
  • 4 T olive oil
  • 3 cloves garlic, sliced
  • chilli powder
  • 150 ml mushroom bouillon
  • 500 g tagliatelle
  • 2 T fresh parsley, finely chopped (optional)
  • 2 T extra virgin olive oil with white truffle aroma
  • 50 g Parmesan

Wipe the mushrooms clean and slice. Heat the oil in a frying and fry the garlic for 2 minutes. Add the mushrooms and cook over high heat until brown. Grind or sprinkle chilli powder over, then add the bouillon and cook over medium heat for 5 minutes.

Meanwhile, cook the pasta according to the directions on the package. Drain the pasta and divide into four bowls. Add the parsley to the mushrooms, and spoon mushroom mix over pasta. Drizzle olive oil over the top, grind more chilli on to taste, and grate Parmesan over before serving.

Credits: Aller Hande, my translation

2013-05-22: Made this with chestnut mushrooms, since that’s what was on sale. Also, Joel doesn’t like truffle, so we didn’t use the truffle aroma oil. Instead, I used the harissa oil we have.