We Love Cooking!:
paprika

I have a few winter warming dishes coming up but this recipe is actually taken from the book and was featured on Georgina Campbell's Ireland Guide website. Plus I got a request in the comments section so I just couldn't resist!

Hearty Minestrone Soup
This is a perfect winter meal solution, full of tasty vegetables, and filling thanks to the
pasta. I use wholewheat spaghetti, but feel free to add other shapes like fusilli or pasta elbows instead. If you don’t have any paprika, you can get a bit of spice by adding a dash of tabasco sauce, or a good pinch of dried chilli flakes.

Serves 4
1 courgette, chopped into small chunks
1 x 400g tin chopped tomatoes
2 x 410g tins cannellini beans
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 stalks of celery, chopped
2 large carrots, chopped into small chunks
2 litres/4 pints homemade chicken stock
75g/3oz wholewheat spaghetti, broken into 1-inch pieces
2 tablespoons of olive oil
A good pinch of paprika
A good pinch of sea salt

In a large pot, heat the olive oil and fry the garlic cloves and onion for 2 minutes or until they become soft.
Stir in the celery, carrots and courgette and cook for five minutes. Add the
chopped tomatoes and chicken stock, and bring to the boil, then reduce the
heat and simmer for 20 minutes.
Add the wholewheat spaghetti, paprika and cannellini beans. Give the
soup a good stir and cover. Cook gently for a further 10 minutes or until
the pasta is cooked.
Season with a little sea salt and serve straightaway with a good chunk of wholemeal bread and enjoy!

I have to admit I am a little disappointed in the food culture of Sweden, but then again coming from Ireland where we are awash with small artisan producers I guess I have been a little bit spoiled for choice. When I first arrived here a few years ago, I was so impressed to see kids at school eating proper lunches and cafe's serving full on salads on their menus. However I have scraped a little beyond the surface and despite having very balanced diets and having a good sense of "eating well" it seems to me, many Swedes food options begin and end at the supermarket. There is that ominous feeling of large food machine in operation behind the scenes spewing out what the consumer demands. While in Ireland I certainly don't shop at farmers markets everyday but I do like the option to. If you are from Sweden and can point me in the direction of some good honest food not produced for the supermarket I'd love to hear about it- prove me wrong!

New Season Spiced Lamb with Simple Griddled Asparagus
Lamb is in season right now and if you are looking for something a little different try this spicy rub. Today's recipe is a bit of change up for the traditional lamb chop. While I love the simple and delicious flavours of lamb sometimes it's nice to mix things up and try something a little different, which is why I love this spicy rub. The spice rub also works well on other meats too so give it a go!

Serves 4
4 Irish spring lamb chops
½ tablespoon of cumin seeds
½ tablespoon of coriander seeds
1 teaspoon of chilli flakes
½ tablespoon of turmeric
1 teaspoon of paprika
A generous pinch of sea salt and ground black pepper

For the asparagus
1 large bunch of Asparagus (3-4 spears per person)
1-2 tablespoons of olive oil
A generous pinch of sea salt and ground black pepper

In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a really pungent orange coloured powder.
Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.
Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.
While the lamb is cooking, snap off the woody end of the asparagus and toss the spears in a bowl with sea salt, black pepper and olive oil. Fry on a hot griddle pan until tender for about 3-4 minutes.
Serve the lamb and asparagus with some salad leaves and enjoy.

I just booked tickets to Sweden for Christmas! Myself and Sof will be spending the big day with her family after she did Ireland last year. It's going to be my very first Christmas away from home so it should be quite different! I am looking forward to taking loads of shots of the food from over there and hopefully give you guys a different look at Christmas from another country!
Back to business, here is another winter warmer meal which I hope will keep you nice and toasty in this terrible weather we are having! Enjoy!

Hungarian Goulash
(Adapted from Delia Smith's Complete Cookery Course)
I'm not sure how authentically Hungarian this goulash is but it's the recipe we always cooked from and it always goes down well in my house! It's another great recipe to make ahead and pop in the freezer for a quick and easy dinner.

Serves 4
700g of steak pieces
2 large onions, chopped
1 clove of garlic, chopped
1 tablespoon of olive oil
1 generous tablespoon of flour
1 generous tablespoon of Hungarian paprika
400g tin of chopped tomatoes
A good pinch of sea salt and black pepper
A little sour cream to serve

Preheat the oven to 140oC/Gas Mark 1.
Heat the oil in a large casserole pot and brown the beef on all sides. Make sure not to put too much beef in all at once as it won't brown.
Transfer the meat to a plate and set aside.
Add the onions and garlic to the pot and fry until soft and golden.
Return the beef to the pot and stir in the paprika and flour to coat.
Add the tomatoes, salt and pepper and bring to a steady simmer.
Place the lid on the casserole pot and transfer to the oven to cook for about 2 hours.
Just before serving stir through a little sour cream to create a wonderful marbled effect!
Serve with some freshly cooked brown rice and some steamed veggies.

I have a few winter warming dishes coming up but this recipe is actually taken from the book and was featured on Georgina Campbell's Ireland Guide website. Plus I got a request in the comments section so I just couldn't resist!

Hearty Minestrone Soup
This is a perfect winter meal solution, full of tasty vegetables, and filling thanks to the
pasta. I use wholewheat spaghetti, but feel free to add other shapes like fusilli or pasta elbows instead. If you don’t have any paprika, you can get a bit of spice by adding a dash of tabasco sauce, or a good pinch of dried chilli flakes.

Serves 4
1 courgette, chopped into small chunks
1 x 400g tin chopped tomatoes
2 x 410g tins cannellini beans
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 stalks of celery, chopped
2 large carrots, chopped into small chunks
2 litres/4 pints homemade chicken stock
75g/3oz wholewheat spaghetti, broken into 1-inch pieces
2 tablespoons of olive oil
A good pinch of paprika
A good pinch of sea salt

In a large pot, heat the olive oil and fry the garlic cloves and onion for 2
minutes or until they become soft.
Stir in the celery, carrots and courgette and cook for five minutes. Add the
chopped tomatoes and chicken stock, and bring to the boil, then reduce the
heat and simmer for 20 minutes.
Add the wholewheat spaghetti, paprika and cannellini beans. Give the
soup a good stir and cover. Cook gently for a further 10 minutes or until
the pasta is cooked.
Season with a little sea salt and serve straightaway with a good chunk of
wholemeal bread and enjoy!

Homemade Paprika Roast Potato Chips
When it comes to snack foods, everyone has their weakness, mine just so happens to be these homemade potato chips.

Makes enough for 4 portions, or one giant selfish one!
5 rooster potatoes cut into chips.
3 tablespoons of olive oil.
2 teaspoons of paprika.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.

Preheat the oven to 200oC.
Cut the potatoes into chips about 1cm in thickness. Spread the potato chips evenly over two large non stick baking trays. Try and give the chips as much space as possible, this will make them extra crispy. Drizzle the oil over the chips and toss until they are all combined. Sprinkle over the paprika, pepper, salt and toss again. Place in the oven and roast for 40-50 minutes or until crispy and golden.
Serve straightaway as a tasty snack or alongside a main meal.