Tag Archives: favoritmad

Healthy purple potato haze

Yesterday I wanted to make “bangers & mash“. Weirdly enough I’d been craving  sausages ever since watching The Apprentice the day before, where the two teams were on a ridiculous sausage-making mission. So off I went to Sainsbury’s and what was the first thing I saw: purple potatoes!

Sam had been telling me about how these potatoes, originally from the high reaches of the Andes, are even more healthy than ordinary potatoes (10 x more antioxidants) and how they make some really yummy mash. So the timing couldn’t be better as they’ve just started selling these purple little buggers at Sainsbury’s. They’re called Purple Majesty potatoes and are grown by Albert Bartlett.

Down in my trolley they went together with some savoy cabbage. After the supermarket I headed for our brilliant local butcher, Sheepdrove Organic Farm, and bought some Cumberland sausages and ended up making this dish:

These potatoes are really, really easy to make, as they contain a lot of starch. Just make the mash like you normally would, for me that meant adding salt, pepper, butter and milk.

The savoy cabbage side dish is just delicious, healthy and easy to make: chop up the cabbage, put it in a sauce-pan with a bit of butter/olive oil, a couple of finely chopped garlic cloves and a sprinkling of salt and vinegar. Let it simmer under a lid for around 45 min. or until it becomes as soft as you prefer.

Serve with mustard and ketchup.

Bon appetit!

Bonus info for parents: I bet even the pickiest of children will happily sink their fork into this purple tower…

Butternut suppe – butternut soup

Foto: Mette Bassett

Vintertid er suppetid. En af mine favoritingredienser er den skønne, søde butternut squash, som får ekstra fyldig smag, hvis man bager den i ovnen (så slipper du også for at skrælle den). Jeg har prøvet mig frem med forskellige opskrifter, og resultatet bliver bedst, hvis man holder det så enkelt som muligt, som f.eks. sådan her:

Butternut suppe

1 butternut squash
1-5 chili’er (alt efter smag)
1 stort løg
3-5 fed hvidløg (alt efter smag)
Bouillon (kyllinge- eller grøntsags)
Lidt fløde (kan undlades)
Salt, peber

Sådan gør du:
Skær butternut squashen over i to halve, skrab kernerne ud og læg den i et fad, smurt med olivenolive. Kødsiden skal vende nedad.  Bages v. ca. 200 grader indtil squashen er blød (stik gaffel gennem skindet for at tjekke). Det tager cirka en time.

Hak løg, hvidløg og chilier og steg dem på panden i lidt olivenolie indtil løgene er bløde.

Skrab kødet ud af squashen og over i en blender, tilføj de stegte løg/chili og bouillon efter behov (nb: suppen kan også blendes med en stavblender, direkte i gryden).

Hæld den blendede suppe over i en gryde og varm op, suppen skal ikke koge. Tilføj en smule  fløde og smag til med salt og peber og evt. lidt muskatnød.

Server med hjemmebagt brød eller hvidløgsflute.

TIPS! Gem kernerne fra squashen, skyl dem og rist dem i olie og salt på panden. Og vupti så har du  en lækker præ-middags-snak.

VELBEKOMME!

English summary:
Foto: Mette Bassett

Winter calls for hot steaming soups. I love the sweet butternut squash and have experimented with different recipes. I think it tastes the best when you don’t mess too much around with the lovely flavour of the squash. This is my favourite recipe:

Butternut soup
1 butternut squash
1-5 chilis (medium heat)
1 big onion
1-5 cloves of garlic
Chicken or vegetable bouillon/stock
1/2 cup of cream (can be left out)
Salt, pepper to taste
This is how you do it:
Wash and cut the butternut squash in half. Remove the kernels. (Tip: keep the kernels, rinse them and fry them in olive oil and salt for at pre-dinner tasty snack!)
Roast the butternut squash in a tray in the oven w. the “meat” side down until soft at 200 degrees celsius. This takes around an hour. Prick a fork through the skin to check if the squash is done.
In the mean time fry the onions, garlic and chilis in a bit of olive oil, until tender.
Scrape the butternut flesh into a blender or food processor. Add onions, garlic and chilis and bouillon and puree until smooth.
Pour into a saucepan and heat up again. The soup shouldn’t boil.  Add a bit of cream and more stock if the soup is too thick. Add salt and pepper and/or nutmeg to taste.
Serve with home-baked buttered bread or garlic toast.