I love croquettes, they take me down memory lane and remind me of when I used to walk home from secondary school and stop at the local grocery to get some, which I would finish off by the time I got home. They were the best croquettes I have ever eaten but sadly that grocery store is no more. The memory lives on, however, and I will continue making croquettes in search of that perfect taste and texture.
I love Beef Wellington! Quite frankly anything inside (or outside, for that matter) puff pastry tends to meet with my approval. But Beef Wellington is hard work. Something I tend to let hard-working chefs cook for me in exchange for money. But I wanted to evoke the Wellington-ness of this classic and make my own easy version using burgers. I’m not sure if I can call this dish Wellington at all but I guess it doesn’t really matter. What matters is that these were d-e-l-i-c-i-o-u-s. And really easy. Nothing the mere mortal cook can’t make.
Once again I turn to my faithful soups. I know it’s still summer (just about!), but as I grew up all meals started with a soup and I want my kids to have the same healthy habit. The truth is I never tire of making soups and made this one this week because I had a chickpea craving. I love chickpeas! (I know I’ve said this before…). And they are healthy too, which is a huge bonus.
If you ever find yourself throwing away the bones, skin and remains of a roast chicken, roast chicken thighs or wings, stop! Approximately one hour separates you from that moment and a delicious chicken broth that will feel like a warm hug.
Throw those bones, skin and chicken debris in a pan with a few vegetables and olive oil, add water and small pasta, let the heat do its magic and you will be suitably rewarded. It really is that easy.
Green eggs (called ‘green’ because of the parsley) was something I used to eat all the time as a child. They are strangely addictive and if you think 3 eggs per person (what you find within a man-sized omelette) is a lot, think again. That’s 6 halves per person and I unashamedly admit that is a normal portion of green eggs for me.
Soups are my thing. I grew up with a bowl of soup at the start of every meal (lunch and dinner). I love eating them, I feel comfortable making them and I am always swapping ingredients around. That is what I did to get to the best carrot soup I have cooked so far. This soup is like velvet and tastes fantastic. And it’s a soup for all occasions, casual or fancy. The cheesy croutons are a little luxury that give it a bit of interest. Alternatively, a little swirl of cream should also impress your guests if you are not in the mood to make croutons (although these are really easy!). Or just have it on its own, believe me it is still a treat.