kale & bean soup

Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.

And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale

The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.

This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.

kale & bean soup

This amount serves 4.

Ingredients:

2 Tbsp olive oil

1 onion, finely diced (I use a food processor)

2 cloves of garlic, minced

3 potatoes, peeled and cubed

1 carrot, cut lengthwise and then chopped

1 vegetable stock cube

2 celery stalks, chopped

1 tsp Herbes de Provence

1 tsp marjoram (use oregano if you have no marjoram)

1/2 tsp salt

1 can white beans (lima/haricot/navy, whatever is easiest to get)

2 cups kale, finely chopped

1 1/2 liter water form the kettle

salt & pepper to taste

kale & bean soup

In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.

Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.

Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.

Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.

Check the taste and add more salt if needed. Season with freshly ground pepper.

Delicious served with rolls.

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

pickle soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

pickle soup

Enjoy with a slice of bread or without.

 

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

aafeature

My Grandma turned 87 this year and she is still an avid cook. This recipe is a real comfort food for me. I’ve made it many  times in different ways, adding spinach to the dough and other variations but this is the very simple, basic recipe for the delicious ‘kluski’ dumplings. One amazing thing about them is that they don’t require for you to have some great manual skills, like many other dough dumplings. I have always loved their smooth, slightly chewy texture and very delicate flavour. If you like the Italian gnocchi you are likely to enjoy these Polish kluski as well.

kluski

The chicken that comes with them is really, really simple and maybe nothing special but I wanted to give you the real experience – this is my Grandma’s real recipe, how she made it for the last 50 years at least and at least two generations have already enjoyed it immensely. This amount feeds approximately 4 people for a light meal or 3 for a bigger meal.

 

aSAM_5496

For kluski:

1 1/2 cup mashed potatoes leftover from last night’s dinner or cooked especially for this (if cooking especially for this, don’t forget to add salt)

1 egg

approximately 6 Tbsp potato flour (more about the amount in the recipe)

For chicken:

2 chicken breasts

1 Tbsp rapeseed oil

1Tbsp wheat flour

3 Tbsp single cream

1 Tbsp tomato puree

1/2 cup hot water from the kettle

1 tsp paprika

1 tsp garlic powder

salt & pepper to taste

 

First, cut the chicken meat into small pieces and add salt, pepper, paprika and garlic. Stir and leave in the fridge to marinate for 1 hour.

kluski

Next make the kluski the following way. Take the potato mash and spread it in the bottom of a bowl in the way pictured, so that it covers three quarters of the bottom with one quarter of the space empty.

kluski

Next, fill the empty space with potato flour. This is how it will always work, no matter how much potato mash you have exactly, if you follow this method, the kluski will always be delicious.

aSAM_5460

Add 1 egg and mix well. Grandma says that there is no need for another egg until you’re cooking for 5 people and using more potatoes.

aSAM_5462aSAM_5464

Now form a dough ball and start making kluski with your hands. First roll them into balls and then flatten and make a little impression with your thumb in the middle. This will ensure they cook all the way through and they will have a delicious little well for sauce.

aSAM_5468

Now, let the  kluski wait on a plate and back to the sauce. Heat the oil in a saucepan and put your chicken on it. Fry it until all meat becomes white and there are no more raw/pink pieces. Once you are sure the chicken is not raw, add 2 Tbsp cream, the tomato puree and water from the kettle. Stir so it doesn’t stick and let boil under a lid on medium heat for 15 minutes.

kluski kluski

In the meantime, boil a bigger pot of water for the kluski. Once the water is salted and boiling quite hard, place the kluski in it. They will all fall to the bottom but do not do anything and within minutes they will start popping back up to the surface. It’s quite a funny thing to watch because they never do it all at once. You can make bets on which one will be next. :)

kluski kluski

Once ALL of the kluski are swimming on the surface of boiling water, count 5 minutes and they should be perfect right about then. Try one if not sure. They should be soft and slightly chewy. Their texture should be very smooth and velvety.

To thicken the sauce surrounding chicken, put the remaining cream in a cup, add wheat flour and stir. Add to the boiling sauce and stir until well blended.

Serve the kluski with the sauce on top. I added some steamed broccoli.

 

aSAM_5490

 

Enjoy this delicious, comforting meal.

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

potato crust quiche

I know it’s Christmas time in a minute but that’s not an excuse to eat huge, festive cuts of meat for the whole December. Not for me anyway, since I’m not the biggest meat eater. So this is my idea for a rather cheap, easy to make dish, while our poor stomachs are getting ready for the holiday abuse.

I first learnt about quiche when I moved to Ireland many years ago but quiche actually comes from France. It’s a very light milk, cheese and egg concoction, usually in a form of an open faced pie. The crust is not supposed to be made out of potato but I never have time or patience for making crust, so sometimes I make my quiche completely crustless and now also with potato. Quiche can be made with many ingredients and this recipe is only one, simple way to make it. Google it and you’ll find a whole world of quiche if you don’t already know it. This is my take on it, anyway, with only a little meat and a lot of spinach – just how I like it.

potato crust quiche

Ingredients:

1 large baking potato or two medium ones
3 eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 cups or 2 handfuls of chopped spinach
1 compressed cup of grated cheese
a couple of broccoli florets
3 slices of ham, chopped
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
1/2 tsp salt or more to taste
a pinch of nutmeg

potato crust quiche

Preheat the oven to 220C/425F.

Slice the potato thinly and use the slices to create a ‘crust’ inside the baking dish.

Spray with cooking oil and sprinkle with salt. Bake for 20 minutes while preparing the rest of the dish.

potato crust quiche

In a bowl, with a hand whisk blend milk and flour. Add eggs and use an electric whisk or a hand whisk if you’re the patient kind to foam and aerate the mixture. I had a very good result after 2 minutes with an electric mixer.

With a spatula, gently fold in the cheese, spinach, ham,  herbs and spices.

potato crust quiche

Take the potatoes out of the oven and turn the oven down to 180C/350F.

Pour the mixture into the crust and top with broccoli florets. Push them into the quiche so that they cook rather than burn in the oven.

potato crust quiche

Bake for an hour or until springy to the touch.

 

potato crust quiche

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

twice baked potato

This is a dish that reminds me of beautiful Ireland where I used to live. Granted, there would probably be bacon in the recipe if you ordered this in an Irish pub but it’s still the same soft, comforting goodness. If eating a potato as the main star of your meal seems wrong to you, make some meat with it but I am perfectly happy appreciating the tuber just as it is.

twice baked potato

 

Ingredients:

4 large potatoes

2 large mushrooms

2 spring onions

3 Tbsp olive oil

salt, pepper, paprika, cayenne pepper and marjoram (you can use oregano if you don’t have marjoram)

 

Preheat your oven to 200C/395F.

You need to cover the washed and unpeeled potatoes with olive oil. I don’t like touching oily things, so I just pour 1 Tbsp of oil into a plastic bag and toss the potatoes in it until uniformly covered.

Put the greasy bulbs on a baking tray and into the oven for 1 hour or until tender. Nobody said it’s going to be quick.

twice baked potato

Slice the spring onion and mushrooms and set aside.

In a big bowl mix the rest of your oil, spices and chopped spring onion.

 

Once the potatoes are baked and the knife goes into their flesh without much effort, start with cutting off a flat section off the top. This is when I always burn my fingers because I just cannot wait to get to work. Try to learn from my mistakes and let the potatoes cool for 10 minutes at least.

twice baked potato

twice baked potato

Next, spoon out the potato flesh into the bowl of spices and spring onions. Be careful not to make a hole in the bottom of your potato but if you do, don’t fret. Use my trick (in the photo) and put the skin from the top of the potato in the bottom, to reinforce it.

twice baked potato

 

twice baked potato

Mash and blend the mixture in the bowl and you’re ready to start stuffing the potatoes with it. Try the mixture first, to make sure that it’s as delicious as you’d like it to be. For a finishing touch, place mushroom slices in the soft mash.

twice baked potato

twice baked potato

Bake for another 30 minutes in 200C/395F.

twice baked potato

I served mine with steamed vegetables. This amount serves 4.

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close