Monthly Archives: June 2012

The ultimate love potion: dark,homemade chicken soup :)


I’ve  always claimed that nothing says ”I love you” as much as a big, hot bowl of homemade chicken soup 🙂  Last few days I’ve been ill  ( don’t worry only a bad cold 🙂 ) so I decided to make one. You can make it a day in advance, have it just as it is, and then make for example tomato soup out of it the day after :]

For about 3,5 liters of chicken soup you will need:

4 celery stalks –  roughly chopped

5 small carrots, cut in rough, big pieces

4 onions with peels (brown onions)

4 chicken thighs- browned

5 chicken drumsticks- raw as they are

1 big leek- roughly chopped

2 tsp of peppercorns- back ones

A handful of parsley stalks

A handful of lovage leafs – optional


Sea salt

2 strong stock cubes (chicken flavour) optional- I like to add them.

Fresh parsley,  for garnish.

So, what you do is take the onions and peel them. Don’t throw out the peels. We will use them in the stock, and they will add the dark color to it. Take two onions and burn them by sticking a fork into them and holding them above a gas burner on your stove. Once they’re all black, they’re done. Put the celery, carrots, leek, onions, onion peels, chicken pieces, peppercorns, parsley stalks and stock cubes into a big pot. Cover with cold water and slowly bring it up to the boil.  Chicken soup shouldn’t boil rapidly. It must barely simmer. It also must be uncovered while cooking. Once it’s simmering very lightly, leave to boil for about 3-4 hrs , checking on it every now and then, removing any impurities. Once it’s ready, I like to remove all the overcooked vegetables – Only then I season the soup with salt if it needs it. I keep the carrots and throw out the rest. I dice the carrots finely, I strip the chicken meat off the bone and take off the skin..  and keep meat & carrots separately. I strain the chicken soup through a cheese cloth to remove any leftover impurities and some fat. Then I take 2-3 fresh celery stalks, chop them the same size as the carrot and fry them for about 2 min. I leave the condiments separate, so the soup stays good for longer. First I put some chicken, carrot and celery in the bowl, then pour over the soup. I garnish with fresh parsley 😉

This is a great basis for any soup. You could turn it into a tomato soup if you’d like. Here’s how it looked. I tell you, it was delicious 🙂

P.S this is a darker sort of chicken soup, because of all the brown onion peels and peppercorns. don’t worry, it still tastes the same if not better :]


donuts! why not :)


Donuts are not a difficult thing to make. Why buy them when you can make your own? They’re going to be fresher, tastier, and you’ll have the satisfaction of making them yourself! Here’s my donut recipe.


30g of active yeast

50g of sugar

300g of flour

2 egg yolks

Half a glass of warm milk

Pinch of salt.

Toppings of your choice.- I used melted chocolate and icing sugar-lemon glaze with sprinkles.



Warm up some milk and let it cool down slightly. Put the yeast in and stir until it disolves.add a pinch of sugar and let the yeast work. The mixture should double or even tripple its size and bubble up. That’s how you know the yeast is alive.

Cream egg  yolks with sugar and salt until pale, creamy and fluffy. (best  if you use a mixer).

Add the flour and mix through, add the yeast and combine well. Let it sit under some cling film, in a warm, dark spot for about 30 min. then the dough  will double its size.

Heat up a big pot with some vegetable oil in it. While it’s heating up, take handfuls of dough and roll balls, make a hole in them using your finger. When the oil is hot, throw the donuts in and let them brown off. It’ll only take 2-3 minutes. Drain them off on a paper towel, when they’re cooled you can dip them in melted chocolate and sprinkles or dip them in a simple powder sugar-lemon glaze ( mix 4 tbsp of powder sugar and 2 tbsp of lemon juice). Good luck 🙂


TIP: you could make your donuts with no hole in them. just fry them as little balls. they’ll puff up, and once you drained them off and they’ve cooled- you can use a piping bag to pipe some jam inside 🙂

lemon marinated cod, rapid rostini and green asparagus..summer delight!


As it’s asparagus season, we should make use of it, as much as we can! Therefore here’s my simple but delicious dish, of lemon and parsley marinated cod, with ”rostini” and buttered green asparagus.


Those portions will feed 2 people.


List of ingredients:

2 cod fillets

Juice of 1 lemon

Zest of 1 lemon

1 tbsp of finely chopped parsley

Rock salt, fresh black pepper

500g of green asparagus

500g of gniocchi – I recommend using a brand called De Cecco. They’re great.

A knob of cold butter


So, marinate your fish in salt,pepper,lemon juice,zest  and parsley for 15-20 min min.

Heat up some olive oil in the pan and once it’s smoking throw your raw gniocchi in. fry them for 10-12 min, or until they’re golden brown on all sides. I know it’s an odd way to use gniocchi, but I’ve seen someone do it on tv once, and I thought that it truly is, a great way to have an instant roast potato, with almost no effort. So roast them and when they’re about 3-5 min away blanch your asparagus in salted water and cook your fish on some olive oil. Once the asparagus is done (after about 3 min, drain them and throw in a knob of butter. it’ll melt nicely over them. Then all you need to do is plate up. It’s done in 15 min 🙂 yum!