Recipes

WINTER WARMER VEGGIE SOUP

by Shereen Daoud, Nutritionist

Ingredients:
2 cans mixed beans – e.g. Mr Organic Mixed Beans
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
2 medium carrots, chopped
2 bunches of kale or cavolo nero, washed and thinly sliced
1 cup frozen peas
1 litre chicken or vegetable stock
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

In a large pan, sauté onion and garlic in olive oil for a few minutes until translucent, add carrots, beans including the liquid, stock, oregano and black pepper. Simmer until carrots are tender. Add frozen peas followed by kale/cavolo nero, stir and simmer for a few minutes until peas are cooked through and kale/cavolo nero is wilted. Turn off heat and add salt if you think it’s necessary. Enjoy with a drizzle of olive oil and squeeze of lemon juice for a boost of vitamin C.

Photo: Shereen Daoud

 

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VISPIPUURO

Finnish whipped lingonberry porridge

I love lingonberries!  They’re tart and a bit less sour than cranberries and perfect for both sweet and savoury dishes. They go well with e.g. meatballs and mash and make a delicious savoury jam, which is delicious with e.g. cabbage dishes. You can add them to smoothies, yoghurt, sorbets, porridge etc. Packed with antioxidants, fibre and vitamins, they’re a fantastic addition to your diet.

We pick wild lingonberries at our summer cottage in Finland and always make Vispipuuro. A firm favourite since childhood when my mother used to make it for my sister and I. Can be eaten for breakfast or as a dessert… Any time, really!

I bought some frozen lingonberries at the Finnish Christmas Fair at the Finnish Church in London but some health food shops also sell them.

Traditionally, Vispipuuro is eaten cold with milk but I prefer it without.

 

Ingredients:

1 litre water

4 dl frozen lingonberries

1 dl sugar

1 ½ dl semolina

½ tsp salt (optional)

 

 

  1. In a pan, add the water, sugar and salt (optional). If you’re using frozen lingonberries, add them to the cold water and bring to boil. Simmer for a few minutes until the berries burst. If using fresh berries, add them to the boiling water rather than the cold. Use a sieve to remove the berry skins. You can skip this step if you prefer, but the porridge will taste a bit more bitter.
  2. Whisk in the semolina let simmer on low heat for about 5 minutes and stir occasionally.
  3. Let the porridge cool down properly. This is very important.
  4. When the porridge is cool, use a electric whisk or a food processor to whisk the porridge until fluffy and pink. Make sure there are lots of air bubbles..

If you cannot get hold of lingonberries, you can replace them with blueberries, strawberries, red & blackcurrants etc.

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