Archive for May, 2015

I found this recipe here: biteslife.com when searching for dishes to pre-prepare to stick in the freezer. Working life means that dinners needs to be easy and tasty and quick to prepare.

Serves: 8


1 lb. of cooked chickpeas or two cans of chickpeas
2 lbs. of pork belly
100 cooking chorizo, sliced into thin rounds
4 medium-sized tomatoes
3 celery stalks
1 large carrot
2 medium-sized potatoes
1 large red onion
5 cloves of garlic
4 leaves of fresh basil or one teaspoon of dry basil leaves
1 teaspoon of oregano
1 tablespoon of cooking oil
2 teaspoons of salt
½ teaspoon of pepper
1 teaspoon of brown sugar


Chop all the vegetables, including the tomatoes, into small pieces.
Cut the pork into small chunks.
In a saucepan, add the oil and allow to heat on medium-high.
Add the sugar and the onions and stir until they start to brown.
Add the pork, the basil, the oregano and the garlic. Stir.
Add two cups of water (from the boiled chickpeas) and the cubed tomatoes.
Cover and allow to boil in medium fire for 40 minutes, checking every 10 minutes to make sure the water does not evaporate. If it does, add more chickpea water.
After 40 minutes, check the pork for tenderness. If it feels hard when you poke with a fork, allow it to boil for another 10 minutes.
When the pork is almost tender, add the celery, the carrots, and the potatoes. Stir and allow to boil covered for 15 minutes.
At this point, add the salt and pepper.
Add the soft chickpeas, stir and simmer on low for 10 minutes.

Serve with plain rice or your favourite grain, or, by simply adding a bit more water, enjoy as a chunky soup.




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It’s Sunday morning, and the fridge is relatively empty, apart from a few leftover ingredients that really needs to be used today, as I dislike food waste, so voila – a potato gratin with chorizo and cheese.
Not sure what it will be served with, but perhaps a tomato, green and onion salad.

3 large potatoes
100-150 gr. chorizo
100 gr. grated cheese*
200 ml cream/milk
1 egg yolk
1-2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon dried oregano
1 teaspoon English mustard
1 tablespoon olive oil
Salt & freshly ground pepper

1. In a bowl mix milk, egg yolk, herbs & spices, mustard, olive oil, garlic, salt & pepper.
2. Finely slice the potatoes.
3. Slice the chorizo and grate the cheese.
4. Grease a oven proof dish.
5. Layer potatoes, chorizo and cheese and pour in the remaining milk-mixture.
6. Cover with foil and place in oven at 200C/180C fan/gas 6 for about 30 minutes.

*I Used Parmesan and cheddar cheese



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Gary Bainbridge

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