Monday

Roast sweet potato soup with paprika and bacon








Ingredients :
3 medium sweet potatoes, peeled and cut into chunks
3 tbsp olive oil
1 pack bacon, diced
2 tsp garlic
2 tsp paprika
1 onion, finely chopped
1 litre stock
Sea salt and black pepper

Recipe :
1. Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.
2. Toss the sweet potato with 2 tbsp olive oil, season and roast in the oven for 15 minutes or until golden brown and soft.
3. Meanwhile, heat the remaining oil in a large saucepan. Add the bacon and cook for 5 minutes, stirring, until brown and crispy.
4. Add the garlic and paprika and cook for 30 seconds. Stir in the onion and cook gently for 10 minutes, until softened but not browned.
5. Pour in the stock and bring to the boil. Reduce to a simmer and gently add the roasted sweet potatoes, cook for 5 minutes.
6. Remove half of the onion and potato mixture with a slotted spoon. Then carefully blend the remaining soup, until smooth. Return the onion and potato mixture to the pan.
7. Squeeze in the lemon juice and season to taste.

Springtime risotto






To serve : 6
Preparation : 26 min
Cooking : 30 min
Budget : Cheap
From : Italy
Difficulty : Easy

Ingedients :
150g smoked trout
450g risotto rice
300g peas
200g green asparagus
2 onions
2 artichokes in vinegar
200ml cognac
3 tablespoons olive oil
Salt & black pepper
30g butter
100ml white wine
1/2 lemon
2l vegetable stock
Chives

Recipe :
Cut artichokes into quarters, remove choke and slice thinly.
Soak in a bowl of water and lemon juice.
Peel asparagus, slice stalks and put tips to one side.
Peel and slice onions.
Shell peas, if using fresh peas.
Cut trout into small pieces, then drizzle with cognac.
Sweat vegetables for 5 minutes in olive oil, in a risotto pan or large saucepan.
Add rice, stir with a wooden spoon.
Cook for 20 minutes, adding stock little by little.
Add butter, chives and asparagus tips.
Leave to cook for a further 5 minutes, then add fish.
Cook for a final 5 minutes and serve hot with cold meats.