Books and Lavender
  • Lentil Soup with Chorizo Sausage
    SOUPS

    Lentil Soup with Chorizo Sausage

    The first time I ate Lentil Soup with Chorizo Sausage was at my parents in law. Before that, I had no idea what lentil was. Since then, it’s my favorite soup and we eat it very often. Ingredients: 200 g lentil (soaked 1/2 hour) 50 g chorizo sausage 2 small potatoes 1 chopped onion 1 clove of garlic one big carrot 1/2 bell pepper salt and freshly ground pepper 2 bay leaves 100 ml of tomato sauce 1 teaspoon of paprika You have to wash the lentil very well to get rid of all the dirt. Pour the lentil into a strainer and wash it in cold water and then…

  • Pea Stew with Bacon and Potatoes
    MAIN COURSE

    Pea Stew with Bacon and Potatoes

    If you need a tasty but easy weeknight meal idea, this Pea Stew with Bacon and Potatoes is for you. It’s super easy to make but 100% delicious. Ingredients: 500 g of frozen peas 3 medium carrots 2 shallots 2-3 small potatoes, cubed 1/2 a bell pepper salt and pepper to taste 3-4 tablespoons of fresh dill 1 tablespoon of fresh parsley 150 g of bacon cut into cubes 500 ml of warm stock or water 1 tablespoon of cornstarch The first thing we have to do is to prepare our ingredients. If we have every ingredient on hand, we can finish this dish in less than 30 minutes. In a pot…

  • SOUPS

    Homemade Vegetable Stock

    For some time I started making Homemade Vegetable Stock, I don’t buy it, and I use this stock for meals that ask for it. I use it for many recipes, like risotto, or recipes that ask for water, I put stock instead. For this stock, you can use many vegetables but also leftover vegetables. Collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when you are making a stock until you have a full bag. With these leftovers and fresh vegetables, make a big batch of stock. Use fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. Add fresh parsley leaves and celery. Put all the vegetables…

  • VEGETARIAN AND VEGAN

    Pasta with Ricotta Cheese

    In our house, we eat pasta in every way very much, because they’re so tasty and versatile. And also, because they’re so easy to whip up. In less than 30 minutes you made a wonderful dinner or lunch. Ingredients: 250 g of pasta of your choice butter and olive oil 1/2 a cup of wine 150 g of mushrooms 1 onion 2 cloves of garlic 3 tablespoons of ricotta cheese salt and pepper oregano lemon juice freshly grated parmesan walnuts for topping First of all, we cook the pasta in a lot of salted water because we will do 2 things at the same time to finish quickly the meal. Saute…