recipes for healthy living

Tag: chorizo

New Year and a recipe for Leek and White Bean Soup with Chorizo


Happy New Year!
I don’t make new year’s resolutions, never have in fact. Far too much pressure in my opinion, why heap such an amount of expectation on top of yourself just because it is the start of another year. One which in my case, I started especially hung over, definitely not a day to try and muster up the will power to stop smoking, get fit, loose weight or what ever new year goal has been set. Instead I ate some comfort food, had a quick walk, drank loads of water, and went to bed really early and loved every minute of it, safe in the knowledge that for the rest of the year, I generally eat well, get exercise and enjoy as much spare time as I can either in the company of my friends and family or in the kitchen doing what I love best.

(And for the record, I used to smoke, a lot – gave them up thank god, in the middle of the year not at new year, and despite the odd craving, I’m happy to report I’m still off them).

This soup can be whipped up in no time, full of the goodness of the vegetables and beans and especially lovely with the crispy Chorizo on top.

Leek and White Bean Soup with Chorizo
Serves 6
5 leeks washed, trimmed and chopped
1 400gr tin of white beans (butter, cannellini, which you prefer) drained and rinsed
1 ltr veg stock
1 oz butter and 3 tbsp rapeseed oil

Heat the oil and butter until foaming
Tip in the leeks, season really well and mix to ensure they are covered in the butter & oil mix.
Turn down the head and let them sweat for about 10 minutes until softened.
Tip in the beans, mix well and add the stock.
Bring up the just boiling and turn down and cook for about 10 more minutes until the leeks are fully cooked.
Blend really well, taste and adjust for seasoning.
Just before seasoning, cut 3″ piece of chorizo into small dice and cook on medium pan until crispy and releases the oil.
Top each bowl of soup with some of the chorizo and drizzle over some of the oil and serve.

OO&L Leek Chorizo Soup II

Med style stuffed mushrooms

If I’m ever making a mushroom dish, I think of one of my great friends from school. We were both food mad and used to eat my brought to school packed lunch early in the morning and then I would go to her house at lunchtime where we often made mushrooms cooked in butter served with toast. I’m sure her mother was sick of the sight of me arriving most days but it was an arrangement which worked well for us both and we are still good friends to this day. This recipe is slightly more sophisticated than our lunchtime invention but is still simple to prepare and full of delicious flavour. The spinach and garlic give a great helping of vitamins, minerals as well as the antibac, anti inflammatory and antifungal properties of the garlic. The Mushrooms are a good source of nutrients as well as being known to boost immunity – they are good for taking on flavour an in this case the dish comes together very nicely i think.

Med Style Stuffed Mushrooms
1 white onion chopped finely
3 cloves of garlic peeled chopped and mashed
3” piece of chorizo cut into small matchsticks
75gr spinach, washed, wilted on a pan drained and chopped
3oz breadcrumbs (I used gluten free)
4 large mushrooms brushed clean
Salt and Pepper

Oven at 180C

Heat tablespoon of oil in frying pan and brown the large mushroom caps on the bottom flip over for a minute and set aside on a flat baking dish.
Heat another tablespoon of oil in a pan and fry the onion for a few minutes until it softens.
Add the garlic and continue to cook on a low medium heat. You don’t want the onion to brown.
Add the chorizo and fry for a few minutes until it starts to give off its lovely flavoured oil.
Tip into a bowl, add the breadcrumbs, drained and chopped spinach, mix to combine and season really (really!) well.
Pack onto the mushrooms and place a small pat of butter onto each and into the oven for 15 minutes
They are delicious as is but if you would like a sauce, heat 2oz of cream in a pan with 1/2tsp of wholegrain mustard, stir well until it just comes to a gentle boil. Spoon over the mushrooms just before serving. Delicious!

Bean & Chorizo Casserole

One pot meals always get my vote, especially after a long busy day at work. We want to eat well but don’t want to have to spend ages over the cooker before it is ready. Mr Fitness comes in very hungry after his evening sessions with clients and it’s nice to be able to sit down over a meal and chat about the day and just relax, not spend ages getting food ready.
We were lucky enough to get a load of chorizo recently, direct from Spain and having had a lovely meal in seven social where they had a really tasty bean and chorizo dish I instantly knew what to cook for dinner. Presoaked tins of beans are perfect for this – I always have a selection in the press for midweek suppers.

1 tin (400gr) butter beans
1 red onion sliced
2 cloves garlic peeled and mashed
1 piece of chorizo about 5″ sliced thinly
1 tsp of sweet paprika
200ml passata mixed with 100ml water
olive oil
Salt and Pepper

Heat the oil and gently fry the onion and garlic until softening about 5 minutes
Add the corizo and cook over a medium heat until it starts to release its lovely oils and smells
Stir in the paprika and tip in the passata and water and stir to combine. As an alternative you can whizz up a tin of tomatoes and use this.
Season and bring it to the boil and turn down to medium and simmer the dish until the sauce is thickening nicely and the beans are ready. Taste and adjust the seasoning including a teaspoon of sugar to bring out the flavours of the tomato sauce.
Serve as is or I cooked some chicken on a griddle pan and served on top of the dish. A lovely glass of red wine was my other accompaniment!. crusty bread can be great too as long as it’s just the 1 slice!…Enjoy!

Mixed Bean Soup with Chorizo and Kale

Healthy bowl of soup
When you think you have nothing in the house to eat, you usually still have enough to make soup. Stock, tins of beans and some greens – this must be the easiest soup in the world. It took me about 15 minutes from preparation to in the pot ready to serve. Lovely and filling from the beans, goodness from the kale and parsley. We’re talking Betacarotene, calcium, cancer fighting phytochemicals, folic acid, iron, vitamins A & C…….  lots of goodness in those greens!

Serves 4

2oz chorizo chopped (If you are adverse to chorizo, omit but add 1/4 tsp sweet paprika to onions and garlic with a tbsp of olive oil to cook)
4oz chopped onion
3 garlic cloves finely mashed
500ml good quality vegetable or chicken stock
2 x 400gr cans of beans – I used 1 Cannellini and 1 mixed beans
2oz chopped washed Kale
3tbsp chopped fresh parsley
Salt and Pepper

Heat pot over medium heat and fry chorizo gently until it releases its lovely oils
Add onion and garlic and fry for about 5 minutes until it is tender
Add hot stock and drained beans, season and bring to the boil
Using a potato masher gently mash some of the beans… not too much as you don’t want mush
If you are serving immediately, add the chopped kale and stir for a minute.
Stir in the parsley and serve
Dont overcook as you want the kale and parsley to retain its delicious green colour and not wilt to nothing.
If you are pre making, don’t add the kale or parsley until you have reheated the soup and are ready to serve
If you looking for a bit of heat a drizzle of chilli oil on the soup after serving adds a nice kick.

Sweet Potato Gratin

I love vegetable gratin, delicious root veggies cooked with milk cream and garlic.. There is no nicer comfort food. If you are off the milk or cream then nearly as nice with stock and a tin of coconut milk instead.So many possibilities is what makes this so interesting and I think my favourite is with sweet potato and chorizo. Buy the wide chorizo and cut really thinly and the result is delicious layers of sweet smokey loveliness.

I often make them with celeriac and turnip , and like me you will probably seen the way the dairy curdles during the cooking process, there is a compound in the veg which causes this but it is still lovely in the end.. You can avoid it by including potatoes in the mixture but that’s up to you.

Serves 5
5 medium sweet potatoes
1 clove garlic
200 ml cream
100ml milk
12 very thin slices of wide chorizo
Salt and pepper

Peel garlic, squash and rub your casserole dish with it. Chop it very finely.
Put the milk cream in large stainless steel pot and bring to the boil
Very thinly slice the sweet potato. if using a mandolin, remember the guard – Iv seen a few nasty accidents! Add to the milk and cream mixture and season well.
Cook on a gentle heat until potatoes are about half cooked.
Layer the sweet potato slightly overlapping in the dish. Top with chorizo and a sprinkle of garlic. Season then Continue to build layers and finish with layer of sweet potato. Pour over the milk and cream mixture to just level with the last layer.
Bake in the oven at 160C for 15-20 minutes until fully cooked.


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