Broccoli & blue cheese soup

2 tbsp. butter
1 large onion (chopped)
2 cloves garlic (chopped)
1 large potato (cut into chunks)
1 large head of broccoli (chopped into smaller pieces)
4 cups water
100 g blue cheese
pinch of freshly grated nutmeg
black pepper
croutons, to garnish

We are using the whole broccoli plant. Peel the outer, tough skin of stalks and also use the leaves. Cut everything into smaller pieces.
Melt the butter into a large pan. Add the onions and potato, cover and cook over low heat for 5 – 7 minutes. Add the broccoli, stir well and cook covered for an additional 5 minutes.
Add water and bring to a boil, season with salt and pepper. Re-cover and simmer over medium heat until the vegetables are tender (15 – 20 minutes).
Remove from the heat, let it cool slightly and blend everything with a hand blender, add nutmeg. Reheat gently until very hot but not boiling. Remove from the heat, stir in the cheese until melted and thoroughly combined.
Adjust seasoning. Serve with the croutons.


Asian style duck soup

For the duck stock:
1 duck carcass chopped in pieces so they fit in your pot (including wings, neck, head…)
1 carrot (roughly chopped)
1/2 small celery root (roughly chopped)
1 onion (roughly chopped)
3 cloves garlic (crushed)
1 cinnamon stick
1 star anise
1 bay leaf
4 tbsp. soya sauce
8 cups water

For the duck soup:
4 cups duck stock
dang myun noodles (or whatever noodles you have)
baby bok choy
some cilantro (chopped)
2 cloves garlic (minced)
1 small knob of ginger (peeled, finely chopped)
handful of button style mushrooms
2 tbsp. fish sauce
around 4 tbsp. soy sauce
1 tbsp. lime juice
handful bean sprouts (parboil bean sprouts in boiling water for few seconds, rinse with cold water, drain off)
1 shallot (finely sliced)

Make duck stock like you make any stock. Put all the ingredients in a large pot and cook for 2 hours. Remove any remaining meat from the carcass and reserve. Cool reduced stock, and refrigerate overnight. When stock is cold, skim fat from the surface. You can use it for frying. Store in plastic containers in the freezer until ready to use.

To make asian style soup heat 1l of duck stock and add half of the garlic, ginger and cilantro to it and let it boil to absorb all the flavors. Stir in the mushrooms and the baby bok choy for a couple of minutes until the greens wilt. Adjust seasoning with fish sauce, soy sauce and lime or lemon juice.
Separately, boil some water to cook the noodles. Boil them for 5 minutes, strain, cool.
Heat some of the duck fat in a wok add remaining garlic and ginger. Stir in the noodles and season with soy sauce. Stir fry for 30 seconds.
Ladle in flavored duck broth to bowls with noodles. Top with bean sprouts and sprinkle with remaining cilantro and shallots.

Michael’s heavenly chicken & corn soup

2 cobs of grilled corn, husked
splash of olive oil
3 small red onion, thinly sliced
3 cloves of garlic, minced
1 tbsp. cumin (powder)
4 cups homemade chicken broth
1/2 green chili pepper (seedles)
1/2 cup coarse cornmeal
1 cup grated cheddar
1 tbsp. lime juice
1 cup chopped cilantro
1 + 1/2 cup cooked chicken meat

Heat the olive oil in a soup pot over medium high heat. Add onions and cook until golden (almost caramelized). Then add garlic and cumin powder. Stir for a minute longer until you can smell the garlic and cumin.
Add warm (hot) chicken broth and chili pepper, bring to a simmer and cook up to 20 minutes (so that the chili infuse the soup with spicy flavor). During this process taste the soup and remove the chili when it’s spicy enough for you.
Puree the soup with a handheld blender. Slowly stir in the cornmeal. Add chicken meat and cook on low heat 5 to 8 minutes until the cornmeal is cooked.
Add husked corn, lime juice, grated cheddar and cilantro.

Stolen from chef Michael Smith:-)

Homemade vegetable stock

Whatever you have at home is better than “low sodium organic from the can vegetable stock”.

1 really big carrot

1 really big onion

2 celery sticks
2 cloves of garlic
1tbsp olive oil
1 bay leave
1,5 l water

Just add whatever vegetables you have in the fridge (pepper, chayote, asparagus…)
If I have at home I always add some fresh thyme, cause I like the taste.

Put everything in a same pot. Cook, after boiling, for 30 min. Strain.

Dosanko cooking – Beef Udon

Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.

200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin

splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water

thinly sliced ginger
thinly sliced spring onion

Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.

It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.

My father’s beans soup

So cheap, so ordinary, so healthy. The beans are good for a lot of things. Rich in fiber and antioxidants, help prevent every possible kind of disease. They call them “poor’s people meat”. Probably that’s the reason why all of my grandparents reached 80 years in good health.
Comparing to meat beans are incomplete protein (because they lack essential amino acids). The best way to go around it’s to combine it partial-protein foods to make complementary protein. Just combine beans with either brown rice, corn, wheat, barley, quinoa, amaranth…

This is recipe for big pot. Good for two people, for two days (breakfast, lunch and dinner).
It’s stupid to cook less, just freeze remains and eat them within a month.

My father’s bean soup

1 cup of of mixed beans
1/2 cup chickpeas
1/2 cup barley
1/2 cup lentils

2 big onions
4 cloves garlic
2 carrots
2 stalks celery
1 pepper
2 small tomatoes

olive oil
2 bay leafs
1/4 tsp. sugar
6 cups water (approximately)
5×5 cm strip of kombu

2 fingers strip of homemade smoked bacon with skin (just for that smoky smell)
a pair of high quality sausage – to make my husband smiling (otherwise he calls this recipe: Empty beans)

Soak beans, lentils, chickpeas and barley overnight. Wash them and strain.
Dice all the vegetables. In a large pot heat olive oil, and sauté onion until translucent. Add other vegetables, except tomatoes. Season with salt and pepper. Cook on low heat until the vegetables are all cooked. Add tomatoes, sprinkle a little bit of sugar (to balance acidity in tomatoes), and cook for additional 5 minutes. Or until almost all the liquid evaporates.
Add beans (all of them), water and bay leaf. Add bacon. Cook for 1,5 hour on low heat. Taste, season. If it’s to juicy, cook some more, if it’s to dry add some water.
Cook sausages separately and add them at the end.

The happy farts will follow you wherever you go!

They say if you cook them the right way the gaseousness of beans will be virtually eliminated. I find that untrue. Adding kombu helps, but only helps. I did not try to sprout them jet. Maybe that’s true. For us it works to eat beans more often, twice a week at least and develop immunity.

Dill soup and Tuna Avocado salad

Dill soup
Ingredients – good for 2 for 2 days:
a small bunch of dill
2 – 4 tbs. butter
2 tbs. flour
4 cups milk
6 cups water
2 eggs
salt, pepper

Chop dill finely. Melt butter over medium heat. Add chopped dill, sauté it for a very short time. Stir in flour. Gradually stir in milk. Add water, season with salt and allow the soup to boil for minute or two. Turn the heat off. Add eggs and stir with fork.

Tuna-Avocado salad
1 can of tuna
1 avocado
a small bunch of flat parsley (any parsley)
a few spring onions
splash olive oil
splash lime juice (or lemon)
season with salt and pepper

Cut the onion, parsley and avocado in smaller pieces, mix all the ingredients.