Saturday, 20 September 2014

It's oh so quiet here ... Pumpkin Soup with Chorizo

I don't have to tell, you very easily recognise it yourself. It's almost two weeks ago I have posted something here. Yes, it's indeed oh so quiet here. There could be various reasons for this, but I try not to bore you with that. However, it could become even quieter around here ...

Are you shocked?

Well, it's a bit hard to think with an empty stomach. Have something to eat first. Why not have a pumpkin soup with chorizo. After all it's the season for it. For chorizo? Eh, why, chorizo is always in season and you never should put it away too far.
Now's the time for squashes and pumpkins. Well, there are 7 pumpkins on my table or at least parts of them.
So, why not have a soup - with pumpkin and chorizo ...


... I'm going to tell you also, what other ingredients you have to put in ...

Ingredients:
Olive oil
300 g chorizo, kind of cubed
1 carrot, roughly chopped
300 g potatoes, roughly chopped
1 kg butternut squash, roughly chopped
4 cloves of garlic, roughly chopped
100 g cherry tomatoes, quartered or halved
200 g goat's cream cheese
1-1,5 l water
2 tsp. spicy paprika powder
Splash of sherry vinegar
50 g dried tomatoes, roughly chopped
1 tsp. fennel seeds, crushed
1 tsp. cumin
Salt and pepper

Method:
Let me try to tell you, how to put the soup together ... phew! Luckily I wrote things done a bit more detailed than usual.
First of all, fry the pieces of chorizo in a bit of olive oil. Put the fried chorizo aside into a separate bowl.
Having all those lovely juices from the frying of the chorizo in the pan, make things even lovelier by adding the garlic, crushed fennel seeds and the cumin to the pan.
Then toss in the carrot, potatoes and squash. Let things work a bit in the pan to soften the vegetables.
After that, it's time to add the paprika powder, the dried tomatoes and the water. Bring it to the boil and let everything simmer for quite a while until everything got even softer. Half an hour and even more will do. If you have the feeling, you need more water, add it.
Having reached this state, it's time to blitz the content of the pan together with the goat's cheese.
Afterwards, it can all go back to the pan. Then the chorizo returns to the pan, followed by the fresh cherry tomatoes. Heat everything up to eating temperature, adjust the seasoning with some salt and pepper and a splash of sherry vinegar. Ready for eating ...

At this point I got a visitor, who didn't came for a meal, just to talk about a few things. So I left the soup on low heat ...

... so what?

Yes, the soup lost a lot of liquid and it looked rather like pumpkin mash or the kind of food you would feed to your baby (not that I know very much about these matters).


Let me call it pumpkin soup concentrate. You can add litres upon litres of water to make the soup for a while. So, if you have unexpected visitors ... the kind that are out for food ... here you go.

Are you shocked?

What for? I don't know what this is all about. Did I say I wanted to shut up shop? I don't think so. Nevertheless, the future is uncertain ...

So, watch out for any news regarding Cooking Around the World ...

Sunday, 7 September 2014

Time for Loch Bloggers Around the World

Another week gone. That is how things work. If it's different and you are  wondering why on earth does the time not move on, you probably sit at home in a dark room on your sofa and have a boring life and you don't know what to do with it. Or maybe even ...
... but we don't like to dwell on such thoughts. Anyway, give me 48 hours a day and 1,000,000 years time, I still wouldn't have enough time. Well, this year I don't even have time (nor funds) to go on holiday. There was one thing I would have loved to do, that is doing a little bit of hiking and exploring in Scotland. However, as the year progresses, the time to do that clearly runs out, for I reckon winter will not be such a good time for outdoor activities of that kind.
Accordingly we switch to indoor activities and things you can do at your very home ... cooking food from and inspired from Scotland. For here we are with our new theme for Bloggers Around the World ...

SCOTLAND


Yes, right, it was supposed to be the theme for September, but hey, no worries, there is still enough time to join. We can also do it a few days in October still. We don't need to be too fussy about deadlines. After all, the word doesn't sound nice anyway.

Well, what are we going to cook or to bake. I leave that to your imagination or research skills. However, the last time someone asked me that question, the answer was Scottish Whisky Cake. Let me show you ...


I that connection you might also remember my gorgeous assistant (-tries to restrain himself-) ...


So far my ideas(?) regarding what to bake. For the rest I also depend on research. What could be on your menu then?
There might be some kind of porridge or even kippers. Do I hear haggis? I don't know what comes to your mind here ... so we will see. I can also throw in some words for sweet things: Cranachan and shortbread, the latter being one of my favourites.
You see, we already have some ideas here. Just give it your special touch - if you like - and here we go.
Whatsoever, I myself might focus my attention in the direction of Scotch Pie and Bridie. 
Now you should have enough keywords to go ahead in the Bloggers Around the World Challenge. 

The only thing that is left are a few guidelines ...
  1. Link to Cooking Around the World and this very challenge in your post.
  2. Use the "Bloggers Around the World" badge (shown just after the guidelines and ... you know).
  3. Use either an old post or write up something completely new.
  4. You can enter as many posts as your time permits to write up, don't spam me with 1000 old posts.
  5. Enjoy the trip ...

There is a wonderful way I can find out about your post and don't forget it for the round-up - you post a link in the comments section of this post. What are you waiting for?! Right, just relax and take your time and join us for Loch Bloggers Around the World ...