Bean soup with bacon, rosemary and garlic

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Soup is known as a primary liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as Meat and vegetables with powdered soup or another liquid. Hot soups are usually characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.




250g \ 1 1\4 cups driend haricot beans.

1 bay leaf

1\2 teaspoon black peppercorns

2 onions chopped

300g \ 3\4 lb waxy potatoes peeled and diced

2 carrots diced

2 cloves garlic chopped

2 tablespoons butter

150g \ 6 oz green (stirring) beans

200g \ 1 cup chopped bacon

apple vinegar




Soak the dried beans overnight in water. Rinse the beans, putin a large pan and cover with fresh water.

Add the peppercorns and bay leaf to the pan, bring to a boil, turn down the heat and allow to simmer gently for 45 minutes. Remove the stem and tip from the green (string) beans and slice in half.

Saute the potatoes, carrots, onion, bacon and garlic in hot butter for 10 minutes and then add them to the soup. Simmer for 10 minutes and then add the beans.

Continue cooking until the vegetables are tender and can be easily pierced with a fork. Season the stew with salt, pepper and vinegar to taste and serve.



Chicken and vegetable stew

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Solid foods and liquid such as powdered soup or water are combined to make a stew. You can have various combinations of vegetables in a stew such as; carrots, potatoes, onions, beans, peppers, mushrooms and tomatoes or meat, when making a stew tough meats are also suitable for slow cooking. Things that can also be added is seasoning and flavourings.




2 large string onions (scrollions)

400g \ 1 lb floury potatoes

2 carrots

2 small parsnips or parsley roots

1 chicken jointed

2 tablespoons olive oil

2 cloves garlic peeled

300ml \ 1 1\3 cups chicken stock

1 bay leaf

1 teaspoon fresh thyme leaves

4 sage leaves




Wash and trim the spring onions (scallions) and cut into 5cm | 2 lenghts. Peel the potatoes and dice. Peel the carrots and parsnips and quarter lengthwise.

Season the chicken pieces with salt and pepper. Heat the oil in a large pan and brown the chicken pieces on all sides.

Add the vegetables, garlic, bay leaf and stock. Cover the stew gently for about 1 hour. Stir frequently and add more stock if necessary.

Add the thyme and sage leaves to the stew. Cook for 5 more minutes, check the seasoning and serve.

Sausage and bean stew

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Budae-jjigae means army base stew or sausage stew is a type of jjigae (stew), made with ham, sausage, baked beans, and kimchi. The Korean War was ended by armistice and this dish was created shortly after this happened, from the U.S. army bases they used smuggled surplus food. During the period of the post war impoverishment this dish was born, during the period of rapid growth it continued to be very popular, and today it is still popular.

Uijeongbu is the most famous for the dish budae-jjigae because it is where it was first made, some restaurants specalize in budae-jjigae. Budae-jjigae is now a very popular dish.




500g \ 1 1\4 lbs waxy potatoes cuded

400g \ 1 lb green (string) beans havled

1 onion diced

1 tablespoon butter

1 bay leaf

1 garlic clove crushed

1 tablespoon tomato paste

2 tablespoons flour

750ml \ 3 cups vegetable stock

300g \ 3\4 pound frankfurter sausages white wine vinegar




Saute the onion in hot butter. Stir in the tomato paste, add the flour and continue to saute briefly.

Pour in the stock and add the potatoes, bay leaf and crushed garlic clove. Simmer gently for approxamately 30 minutes.

After 10 minutes, add the green (string) beans. Slice the sausages in bite sized pieces, add them to the stew and continue to cook for a further 5 minutes.

Season the stew with the salt, pepper and vinegar and allow the stew to rest for a few minutes before serving.

Borscht with beef

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Beef is the correct name for cattle meat, particularly skeletal muscle. Beef has been eaten since prehistoric times. Beef is very high in protein and essential nutrients.


Skeletal muscle beef can be cut into steak, short ribs or roasts. There are some cuts that are processed such as beef jerky or corned beef. Blood sausages are made from the blood of these meats.

Steers and heifers have similar beef. Older bulls usually have tougher meat, so it is used for mince.




1500ml \ 6 cups beef stock

750g \ 2 lbs braising steak

1 teaspoon salt

1 teaspoon peppercorns

1 teaspoon juniper berries

1 bay leaf

200g \ 1\2 lb celeriac (celery) root grated

500g \ 1 1\4 lbs red beets chopped

2 onions diced

1 garlic clove chopped

1 tablespoon butter

3 tablespoons wine vinegar

1\4 teaspoon sugar

400g \ 2 cups chopped tomatoes

250g \ 1\2 lb white cabbage

1 spring dill

2 tablespoons soured cream




Put the beef, salt, peppercorns, juniper berries and bay leaf in a large pot with the beef stock and bring to a boil.

Simmer for 1 1\2 hours. Take the meat from the pot. Remove any fat and  sinews and cut into bite sized pieces. Strain the liquid.

Heat the oil in a large pot. Saute the onions and garlic for approxamately 3 minutes until they begin to brown.

Add the celeriac (celery) root and beets. Continue cooking for an additional 3 minutes.

Pour in enough of the beef stock to cover the vegetables.

Add the vinegar, sugar and pepper and simmer over a low light for 30 minutes.

Finely chop the cabbage or slice into thin strips.

Add the tomatoes and cabbage to the other vegetables.

Add enough beef stock to cover and simmer for an additional 30 minutes.

Rinse the dill and shake off any excess moisture. Chop finely.

Stir the cuded beef into the borscht.

Season to taste with vinegar, sugar and salt and stir in the dill.

Serve with  the soured cream as garnish.





Blanquette de veau

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Blanquette de veau is a french dish but some of the ingredients are not french and is known as a highly seasoned dish of small pieces of meat stewed with vegetables. Do not brown meat and fat in this way, is to cook them en blanquette.

White meat is also known as a ragout such as ; veal, lamb or poultry, cooked in a white stock or water with seasoned favourings. This sauce is made with roux, cream and egg yolks.

In historical cuisine, Blanquette has a very important place and became a bourgois cookry.  Blanquettes can also be made with fish which is also known as monkfish and vegetables such as chard and celery.




1 kg \ 2 1\4 lbs veal shoulder, boned 2 veal bones

250ml \ 1 cup dry white wine

1 onion

4 cloves

2 carrots peeled and havled

1 clove garlic peeled bouquet garni (parsley, bay leaf, thyme)

1 teaspoon peppercorns

5 tablespoons butter

400g \ 1lb pearl onions peeled

2 tablespoons flour

lemon juice

1 egg yolk

100g \ 1\2 cup creme fraiche

2 tablespoons fresh parsley chopped




Wash the veal shoulder and pat dry.

Place in a large pan together with the veal bones.

Peel the onion and stud it with the cloves.

Add the onion, carrots, garlic, bouquet garni and peppercorns to the pan and pour in the white wine and enough water so that the meat and vegetables are covered.

Bring to a boil, skimming off any froth that rises to the surface, cover and simmer gently for 1 1\2 hours or until the meat is tender.

Remove the veal shoulder from the pan, let cool a little and cut into bite sized pieces.

Strain the cooking stock and set aside.

Melt 1 tablespoon butter in a clean pan. Saute the onions for 5 minutes, pour in a little of the veal broth, simmer for 5 minutes or until tender then set aside.

Heat 2 tablespoons butter in a large skillet, fry the veal pieces on all sides until lightly brown and set aside.

Melt the remaining butter in a clean pan, add the flour and stir for 2 minutes.

Add 4 cups of the stock and stir until thickened.

Mix together the egg yolk and creme fraiche, add to the sauce and stir over a gentle heat for 5 minutes.

Place the veal and the onions in a cassorole dish and pour the sauce over the top.

Simmer over a low heat, season to taste with salt, lemon juice and pepper and garnish with parsley.

Ratatouille with rosemary

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Ratatouille is from the French word ratouiller and tatouiller, there are expressive of the verb touiller, it means to stir up. In the 18th century, in French it is known to be indicated as a coarse stew.

The foundation of a modern ratatouille is tomatoes for fennel, marjoram, bell peppers, eggplant, zucchini, onions, sauteed garlic and basil, bay leaf or thyme. A mix of herbes de Provence, it has not appeared in print until Christ (1930).

Nizza is an Italian word for the word Nice, Nizza is known as an Italian City until theTreaty of Turin, it was signed by the Sardinian King and Napoleon III.




1 medium aubergine (eggplant)

2 onions

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

2 courgettes (zucchinis)

2 cloves garlic

6 tablespoons olive oil

1 teaspoon fresh chopped rosemary

1 teaspoon fresh chopped oregano

400g \ 1lb tomatoes diced

2 tablespoons tomato paste




Remove the stem from the aubergine (eggplant) and cube.

Salt the cubes and allow them to sit for 10 minutes.

Wash the cubes and pat dry.

Peel and slice the onion into rings.

Halve the peppers, remove the ribs and seeds and coarsely chop.

Slice the courgettes (zucchinis).

Peel and slice the garlic.

Heat the oil in a saucepan or pot.

Saute the aubergine (eggplant), onions, peppers and courgette (zucchinis).

After 5 minutes, stir in the garlic, rosemary, oregano, tomatoes and tomato paste.

Season with salt and pepper.

Cover and simmer for 10 minutes or until the vegetables are cooked.

Season to taste.

Irish stew

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800g \ 2 lbs mutton or lamb, boned neck

2 large white onions

3 tablespoons vegetable oil

600ml \ 2 1\2 cups beef stock

2 bay leaves

800g \ 2 lbs floury potatoes

2 tablespoons fresh, chopped parsley




Cut the meat into bite size pieces.

Peel the onions. Slice into thick rings.

Heat the oil in a large pot. Brown the meat in batches.

Remove from the pot and set aside.

Add the onion slices to the pot and cook until translusent.

Put the meat back in the pot.

Pour in the beef stock and add the bay leaf.

Cover and simmer over a low heat for about 1 hour.

Peel the potatoes and cut into eights.

Add them to the stew and bring to a boil over hight heat.

Turn down the heat and continue cooking over a low heat for another 30 minutes until the potatoes are tender.

Season to taste with salt and pepper.

Garnish with parsley and serve.