Chorizo and butterbean soup


What do you think of these cute soup bowls I got for Christmas?

I used them to serve up one of my favourite soups – chorizo and butterbean. If you’d like to make it, here’s the recipe, it uses very little ingredients and will make 4 starter portions of 2 main portions – the butterbeans make it a filling lunch.

1 chorizo cooking sausage, cut into cubes
1/2 glass white wine
1 tin of chopped tomatoes
1 tin of butterbeans
1 bay leaf
1 tbsp tomato puree
salt & pepper
chilli flakes

– Fry the chorizo on a medium to low heat for 5 minutes, so the oils ooze out

– Add the glass of white wine, leaving to sizzle for a minute, then adding the drained butterbeans and cooking for 2 minutes

– Pour in the tin of chopped tomatoes, the tbsp tomato puree, add the bay leaf for depth of flavour, season with salt & pepper and put in some dried chilli flakes (to taste)

– bring to the boil and simmer for 10 minutes – as with any soup the longer you cook it for the tastier it is, but after 10 minutes this is ready to serve



mediterranean vegetable soup


This is a really quick soup to make, its quite thick and chunky, and with a little less water could even make a pasta sauce.

Its basically a few things thrown together, so I the amount of water added is a little vague, but here’s how I made it:
– put some oil in a pan with a pinch of cumin seeds (I love the smell of cooking cumin seeds)
– add an aubergine chopped into cubes (to me, no dish Mediterranean without including aubergines)
– add a courgette, also chopped into cubes
– season with salt and pepper and pour a couple of mm of water in the pan to help cook the veg quicker and stir until getting soft
– add one diced chorizo sausage(the cooking chorizo you can buy from supermarkets, if you buy already diced chorizo its probably around 1/3 of the pack)
– also add around 10 halved cherry tomatoes, or 2 normal tomatoes
– when the tomatoes go a bit mushy, add water until it just covers the vegetables, and a good squeeze of tomato puree and a bay leaf
– season again, bring to the boil and simmer for 10 minutes

If you’ve read this blog before you may already know that I like a bit of spice in my food, so a added a couple of teaspoons of a chilli dipping sauce that my father in law recently brought us from Mexico – I think its made up of olive oil and dried smoky chilli flakes , so gave the soup a really nice heat.

Eat when you are ready!

Fancy focaccia


I had this at Ferretti in Burzebbugia when I was in Malta a couple of weeks ago (I can only recommend the restaurant – lovely food in a gorgeous setting) and enjoyed it so much I tried to recreate it this weekend.

I cheated a little by buying a ready made pizza base with garlic butter, once it was cooked sliced it into 8 then added toppings – halved plum tomatoes, mozzarella, prosciutto, chorizo and rocket, with plenty of the oil from the chorizo.

The result was lovely – crispy base, creamy mozzarella, salty prosciutto, a little kick from the chorizo and freshness from the tomatoes and rocket, will deffo be making it again- either for lunch for the 2 of us, or could be a nice starter if we have people over.