Sweet potato- Carrot soup

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Sweet potato- Carrot soup with fresh ginger and curry

Our first Box arrived. What an exiting morning:
After waking up we run to the door, opened it and there it was: Our first Box, full of nice and fresh ingredients! After looking at all the different veggies and fruit we decided to have a nice soup for lunch: A worm and colorful sweet potato- carrot soup, with fresh finger and curry. Perfect for a grey and rainy september day.

What you need:

  • 1/2 Onion
  • 2 Tbsp Olive Oil
  • 3-4 Carrots
  • 2-3 Sweet Potatoes
  • A bit of fresh Ginger
  • 1 Tbsp Curry
  • Water
  • Salt and Pepper
  • Some Pumpkinseeds and Pumpkinseed-Oil for decoration

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And thats how we made it:

  1. Peel the carrots and the sweet potatoes and cut them in small pieces.
  2. Cut the onion and the garlic and roast hem gently in Olive Oil till they get golden. Now add the potatoes, carrots, curry and fresh ginger.  Keep stirring so they don’t burn. As soon as they take some color cover the veggies with enough water and lower down the temperature.
  3. Add salt and pepper and let it cook for about 40 minutes and process everything with the hand mixer, if needed you can add more water / or let it cook longer for reducing.
  4. Check salt and pepper and serve it in a bowl.
  5. We like to eat the soup with some pumpkinseed oil and roasted pumpkinseeds on top.

Bon appetit!

DSC_0385-checkerBest greetings from the mountains, Iker and Julia.

Tomato Jam and Mango- Pepper Chutney

 

The first post we made so far:
Mango- Pepper Chutney and Tomato Jam

DSC_0837We love it

This post is the the first entry of our blog:
Julia: Last week we invited some friends for dinner and they brought us a little pepper plant. We actually took really good care of our new flatmate but even though it seemed like it didn’t want to be alive and join our flat. Long or short story, we decided to kill it.
Iker and me, we are both cheese- lovers and we like to eat it with some mostarda or chutney. A few days ago we bought some cheese at the naschmarkt, of course some basque cheese…I mean, what else would be good enough for a basque man.
With 20€ less in our pockets we decided to go home and make our first chutney.

What you need for the Mango-Pepper- Chutney:

  • 2 very mellow Mangoes
  • 100 ml Apple-vinegar
  • 2 tbsp of dried cranberries
  • 1 tbsp of mustard seeds
  • 2 tbsp of curry powder
  • 100 g of brown sugar
  • 1 chopped onion
  • salt, pepper
  • 100 ml water
  • 5 small spicy, red peppers
  • 2 tbsp olive oil

And this is how you do it:

  1. Cut each mango in half down the side of the stone. Slice away the meat and cut it into small pieces.
  2. Cut the onions in pieces and fry them in the olive oil till they get golden and smell lovely. Now add the mangoes and don’t forget to stir.
  3. Place a pan on the heat and add all the seeds to roast them with a low heat in order to not burn them, do this process slowly for a few minutes. Take a mortar and put all the herbs inside: Pepper, salt, mustard seeds, curry powder and smash them till you got a smooth structure.
  4. Add all the herbs with seeds smashed, don’t stop removing otherwise they will burn and let them integrate with the oil and onions.
  5. Now add the water and vinegar, letting them boil with very low temperature for like 20 minutes. Add the brown sugar now, otherwise it can caramelized and burn the bottom, which is gonna force you to continue stirring all the time the mixture.
  6. On the other hand you can preserve this chutney in glasses, so put a pot with water on the heat and let it boil with the glasses in for 15 minutes. Put them out of the water and let them dry naturally.
  7. Place the mixture inside leaving 1/4 of the space free. Close it and place them in boiling water cooking for 20 minutes. After this time put them out of the water and let them cool down.
  8. It’s ready to be used altogether with cheese, bread or all those things you like to use this spicy and flavorful chutney!

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What you need for the Tomato Jam: 

  • 2 kg of tomatoes, chopped in small cubes.
  • 750 gr. sugar.
  • 120 gr. lemon juice.
  • 30 gr. of grated ginger.
  • 5 gr. of ground cinnamon
  • 2 gr. of ground clove
  • 10 gr. of salt

 

And this is how you do it:

  1. Place all the ingredients in a pot and bring them to a boil, after that reduce the temperature to a simmer stirring regularly otherwise the bottom can burn. The jam mixture should combine together and be sticky, after one hour of one hour and half of cooking.
  2. Place a example on a plate and put it in the fridge of freezer, when it’s cold enough, it should have a good consistency and sticky body.
  3. If it’s good remove from the heat and fill the pre-boiled jars, leaving 1/4 of the space free. Now put the jars in boiling water and let them boil during 20 minutes.
  4. When the time is finished, place them out of the water and let them cool down.

Both of this mixtures are ready to use, they should be preserved up to one year if you keep them in a dark cool and nice place. Put them out and surprise some friends with a variety of snacks. Personally Julia and me always carry with us some of these with cheese, dried ham, bread and few other dry things that altogether with some wine taste like heaven!

Hope you enjoy this post as much as we still are cooking these mixtures. Feel free to comment and add your thoughts below. Feeling adventurous and try something different? Let us know!Iker and Julia!