Cassoulet has kind of a bad name because, let’s face it, pre made out of the can it really is rancid!
I saw this recipe on the YouTube channel of Jamie Oliver, called ‘FoodTube’. It’s a recipe from the guys at sortedfood.com. I love the recipes these guys do, they make simple, quick and delicious recipes.
I tried this recipe this afternoon because I wanted to try this one for a long time. It turned out AMAZING! I know most people say they hate beans, but these beans are actually pretty good. They especially taste nice in combination with the other ingredients. So here is the recipe:
- 2 cloves of garlic, finely chopped
- 2 leeks, washed and finely sliced
- sprig of fresh thyme
- 1 can/jar of butterbeans, drained
- 1 dollop of crème fraîche (± 120 gr)
- 1 tablespoon of jarred horseradish with cream (or less, do this to taste because not all people love horseradish)
- 2 chipolata sausages
- Olive oil
- Salt & pepper
- Put the sausages under a hot grill or cook in the pan if you don’t have a grill
- Heat up some oil in a large pan and sweat the leeks for 3 minutes
- Season the leeks with salt and pepper, then add the garlic and thyme. Sweat this for another 2-3 minutes
- Add the butterbeans, crème fraîche and horseradish and let everything warm through
- Serve the cassoulet when the sausage is ready
So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories 😀 (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!
- 300 gr of pasta (any kind you like)
- 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
- 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
- 250 ml of cream
- Salt and pepper
- Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
- In a pan, fry the chorizo
- If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
- Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
- Mix the pasta and sauce together and enjoy
Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!
- 2 chicken breasts, cut into small chunks
- 1 avocado, peeled and cut into 1 cm cubes
- 1 mango, peeled and cut into 1 cm cubes
- 1 large carrot, peeled and finely sliced
- 1 packet (6 or 7) of baby corn, finely sliced
- 1 clove of garlic, peeled, finely chopped
- 1 chili, deseeded and finely sliced
- 150 gr basmati rice
- 1/2 lemon
- 1 small bunch of coriander, finely chopped
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- sunflower or peanut oil
- Boil the rice, then drain it and rinse it with cold water
- In a large, high edged pan or pot; heat up some oil and fry the chicken
- When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
- Add the rice and let it warm up a little bit, not too much!
- Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
- Mix everything and serve!