Polish Beetroot Soup

For the stock:
1 TBsp olive oil
 6 oz cubed belly pork or pancetta
1 large carrot, cut into chunks
1 medium onion, cut into chunks
1 bay leaf
a handful of parsley stalks
seasoning

For the soup:
1½ lb beetroot, whole but with stalks removed
1 Tsp flour, mixed to a paste with 1 oz (25 g) butter
 3/4 cup sour cream
 2 Tsp lemon juice

Preheat the oven to 375 °F.
Brown the pork, carrot and onion in the olive oil for a about 5 minutes.

Then add 2 pints water, the bay leaf and parsley stalks, and season with salt and pepper. When the stock begins to bubble, turn the heat down very low and simmer without a lid for 40 minutes. Then strain the stock through a sieve into a bowl, discarding the meat, herbs and vegetables. Pour the stock back into the saucepan.

Place the beetroot in a casserole dish and drizzle with olive oil and roast in the preheated oven for about 30-40 minutes, or until it’s cooked. Allow the beetroot to cool, then peel off the skin, and cut into small chunks. Add the chunks to the stock and bring to a simmer, cover and cook for about 20 minutes.  

Spoon the beetroot into a blender or a food processor. Replace the lid, and begin to blitz. Add the flour and butter paste and the soup stock, followed by 1/2 cup of sour cream. You may need to blend the soup in batchers so as not to have a major beetroot mishap! After the mixture has been totally blended pour the soup back into the saucepan. Add the lemon juice, and check the seasoning. Reheat very gently, without letting it come to the boil so that the sour cream doesn’t curdle.
Serve the soup with a little swirl of sour cream!

This soup is absolutely gorgegous and it’s unique flavor puts beetroot back on the map!

Greek Style Lamb and Tomato Casserole

1 1/4 lbs ground lamb
28 oz can chopped tomatoes
olive oil

1 tsp chopped rosemary, finely chopped

1 tsp fresh oregano, finely chopped

4 tomatoes, sliced

10 oz tub Greek yogurt

1 egg, beaten

1/3 cup feta, crumbled, 

1/4 cup Parmesan, finely grated

Preheat the oven to 400 degrees F. 

Fry the lamb in a tablespoon of olive oil for about 5 minutes, stirring frequently until lightly browned. Spoon off any excess fat.

Stir in the canned tomatoes and fresh herbs, and simmer for 20 minutes until the lamb is totally cooked.

Place one layer of sliced tomatoes on the base of a 10" x 7" casserole dish, then spoon over half the lamb mixture. Repeat with another layer of tomato slices and the rest of the lamb mixture. Finish with a final layer of sliced tomatoes.

Whisk the Greek yogurt and egg together and pour over the top. Finish off by sprinkling the crumbled feta and Parmesan over the top, and bake for minutes, until the topping is begins to bubble a little and turn golden brown.

This is delicious served with a tomato salad, Calamata olives and plenty of sliced cucumbers. 

This dish is super easy to make, and the cheesy topping is just delicious! I might try making another dish with ground beef and vegetables, but using the same topping.

Keep me posted!

Swedish Apple Crumb Pie

This is a super quick dessert to make, and is super tasty too! The crunchy topping is just perfect with the sweetness of the apples.  And be sure to have a big glass of cold milk ready when you serve up!
5 to 6 apples, peeled and sliced

1 T sugar

1 tsp cinnamon

1 stick (4 oz) butter, melted

2 T Cointreau

2 T lemon juice

1 egg

1 cup flour

1/4 cup oats

1/2 cup sugar

1/4 tsp salt

Preheat the oven to 400 degrees F. 

Put the sliced apples in a Pyrex baking dish, and then pour the Cointreau and the lemon juice over the apples. 

Sprinkle the tablespoon of sugar and the cinnamon over the slices, and stir gently. 

Melt the stick of butter and mix in the egg with a fork, and set aside. 

In a small bowl mix the flour, oats, half cup of sugar and salt. 

Add the butter mixture to the flour mixture, and blend until it' thick and smooth. 

Spoon the topping mixture over the apples, leaving gaps for the apples to pop through. 

Bake for 10 minutes at 400 degrees F, and then 30 minutes at 350 degrees.