It is nice to take a break from the internet, pc, virtual world and just switch off. Small apologies since we headed off and left you without saying good bye. We planned to have one more post before Christmas, but unfortunately forgot one important part for the tripod that we have in Poland and in the end could not take any pictures of delicious Orange-cranberry meringue pie that we prepared for our family. Anyways we plan to prepare very similar cake just with raspberries soon - hopefully it turns out as delicious. 

We wrote some New Year's greetings on facebook before 31 December, however now since we are back we wanted to officially wish everyone Happy New Year, health, love and success in 2013 and loads of fun in the kitchen. We hope you had a successful Christmas and great New Year's Eve night. We spent it in the countryside with my mother, at my family home in Czapury, small village near Poznan. In general it was all about cooking with the loved ones, than eating and sharing. On Christmas Eve we had 11 guests, mostly our family. We always prepare extra plate for an unexpected guest and we do not eat meat on Christmas Eve, but this year we made an exception. My mom was recently in Mexico and brought from there many interesting food items. A kind of tradition in our family is when all guests arrive on Christmas dinner, we gather in the kitchen in the circle and drink a shot of home-made alcohol. This time, apart from serving delicious mirabelle liqueur, my mam asked the guests to close their eyes and open their mouth and served them mysterious snack. The first one was our aunt Hanna who nearly spoiled the surprise as I saw insect's leg sticking out of her mouth I quickly run to cover her face with my hands. Everyone was guessing and than my mam announced that she gave them deep-fried spicy chili crickets . In the end it was all good but some guests, like my cousin started to beat her head against the wall once she found out but I can tell you that although as horrid as it may sound I wanted more of that - they were delicious, spicy, much better than any crisps and apparently are very rich in proteins.

On the second day of Christmas we went to Poznan's therms, and unfortunately we swum in outdoor pools with wet heads (not recommended). The rest of our stay we spent in beds with a flu. But it was compensated with New Year's Eve. Janusz bought loads of fireworks and firecrackers so we entered New Year with a big bang.  

So let's cook, shall we? As some of youz know, we cooperate with Irish Food magazine - Easy Food. We chose some recipes that we liked from our recent shoots. So in the next three posts we will be posting these. Today something hearty and warming - Tomato soup with chorizo ​​and kale, perfect with fresh bread. Chorizo gives it beautiful Spanish flavour and kale is such a versatile winter vegetable - it just adds this extra touch. We present you below more images from our Soup shoot, (from the right no-fuss vegetable soup, lentil and ginger cream soup, butternut and red pepper cream and pumpkin cauldron soup - served in a pumpkin) - more and latest February issue of Easy Food out this Monday. 

Tomato, Chickpea, Chorizo and Kale Soup
serves 2-3 

  • ½ tbsp olive oil
  • 1 onion
  • 200g chorizo
  • 2 garlic cloves
  • 2 tbsp sherry (optional)
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of chickpeas
  • ½ tsp paprika
  • 1 x bunch of kale
  • Salt and black pepper

Chop the onion and garlic, slice chorizo. Heat the oil in a wide saucepan over a medium heat and cook the onion for five minutes until soft. Add the chorizo and cook for 3-4 minutes until the chorizo is crisp and the oil is orange. Add the garlic and cook for one minute. Pour in the sherry and cook for another minute until it reduces by half. 

Stir in the drained chickpeas, tomatoes and paprika. Cover with 1 glass of water (you can add more or less according to your liking) and simmer for 10-15 minutes. Strip and chop kale leaves. Stir in the kale and cook until the leaves wilt. Serve hot with crusty bread.

Source of recipe and image: Easyfood magazine (Recipe: Karren Connoly Coakley)