Category: Soups&Salads

Categories
Soups&Salads

Hot smoked trout with fennel, peas and goat’s cheese

INGREDIENTS

  • 75ml olive oil, plus extra to finish
  • 2 tbsp lemon juice
  • 5g picked dill leaves
  • Salt and black pepper
  • 1 large fennel bulb, trimmed and very thinly shaved
  • 100g soft rindless goat’s cheese, broken into chunks
  • ¾ tsp fennel seeds, toasted and lightly crushed
  • ½ tsp grated lemon zest
  • 40g pea shoots
  • 4 hot-smoked trout fillets
  • 150g peas (frozen are fine), blanched for a minute, refreshed and drained
  • 1 tsp pink peppercorns, crushed
  1. Put the oil, lemon juice and dill in a large bowl, add half a teaspoon of salt and some black pepper, and whisk. Add the fennel, stir and leave to marinate for about 30 minutes. Put the cheese in another bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon of salt.
  2. To serve, add the pea shoots to the large bowl, flake the trout into 5cm pieces and add these, too, with the peas and peppercorns. Mix gently, transfer to a serving dish, dot cheese on top, drizzle with oil and serve.
Categories
Soups&Salads

French Onion Soup

  • 10 Tbsp. unsalted butter, plus more to butter bread.
  • 4 large yellow onions (33/4 lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups)
  • 1 tsp. sugar (optional)
  • Kosher salt and freshly ground black pepper
  • 1 fresh baguette, cut into twelve ½-inch slices
  • 2 garlic cloves, peeled and halved
  • 6 cups coarsely grated Gruyère cheese
  • 2 cups coarsely grated Parmesan cheese
  • 1 cup dry white wine
  • ¼ cup dry sherry
  • 8 cups of stock

Instructions

  1. Make the soup: In a large pot or deep skillet over medium heat, add 10 tablespoons butter.
  2. When the foam begins to subside, add onions and sugar (if using), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted (8–10 minutes), then lower the heat to medium-low and cook, stirring frequently, until they turn soft and golden brown but have not yet completely broken down, 60–70 minutes.
  3. Turn off the heat, then cover to keep the onions warm as you finish the soup.
  4. Spread butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
  5. In a large bowl, combine the cheeses and set aside.
  6. Preheat the broiler and place an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the 8 cups stock, bring to a boil, then add the white wine and sherry. Lower the heat to maintain a simmer, and cook just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with additional salt and black pepper.
  7. Line a large rimmed baking sheet with aluminum foil, and place 6 ovenproof soup bowls on it. Divide the onions between the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
Categories
Soups&Salads

Classic Norwegian Fish Soup

  • 200g haddock fillet
  • 2 leeks-sliced in half and cut into thin rings
  • 1 small sweet onion – diced
  • 2 cloves garlic – diced
  • 5 cups broth
  • 1/2 cauliflower broken into florets
  • cayenne pepper
  • 1/2 c heavy cream
  • Potatoes cut into small chunks
  • lemon juice
  • chives or dill, fresh

  1. First, heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes.
  2. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender; reserve.
  3. Next, add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot. 
  4. Add the fish and potatoes. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice.
  5. Last, garnish fish soup with fresh dill or chives. Serve by itself or with a hard-crusted bread.
Categories
Soups&Salads

Creamy Potato Parsnip soup

  •  lb Parsnips
  • 1 lb Potatoes
  • 2 Shallots, sliced
  • A couple Sage Leaves, minced
  • 3 Garlic Cloves, minced
  • ½ cup Heavy Cream or Coconut Cream
  • Vegetable Broth or Water
  • 2 Tbsp Olive Oil
  • ¼ tsp dried Thyme
  • Salt and Pepper

Peel parsnips and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add shallots, sage and garlic and sauté until they begin to brown. Add potatoes and parsnips and stir everything together. Pour enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and parsnips are very tender. Using an immersion blender, blend everything until smooth. Add more water if consistency is too thick. Stir in cream and season with thyme and salt and pepper, to taste.

Categories
Soups&Salads

Vegan red lentil coconut soup

INGREDIENTS

  • 2 cups red split lentils, uncooked
  • 1 onion, finely chopped
  • 1 red bell pepper cut into ½ inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder or 1 tablespoon thai curry paste
  • ½ teaspoon cinnamon
  • 2 teaspoons salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 2 tablespoons freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

INSTRUCTIONS

  1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
  2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
  3. Add the water, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
  4. Taste and adjust with more salt or more lime juice if desired.
  5. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
Categories
Sides Soups&Salads

Fruit Cous Cous Salad

  • 1 butternut squash
  • 200 g mushrooms
  • flat parsley
  • 250 g cous cous
  • 1 red onion
  • 50 g soft cranberries
  • 30 g pistachios
  • 1 tsp rosemary
  • 3 tbsp olive oil
  • pepper and salt

Rub clean the butternut squash and cut in half. Then slice in thick pieces. Cut the red in thick strips. Chop the pistachio and parsley roughly. Set the oven to 200c.

Place the squash on baking paper on a tray, coat with olive oil and salt, pepper and rosemary. Bake in the oven for 30 minutes.

Make the cous cous as directed on the package.

Hear oil in a pan and cook the onions and the mushrooms for 5 minutes on high heat. Mix the mushrooms and onions, cous cous and butternut squash. Plate and then sprinkle with the parsley, cranberries and pistachios.

Categories
Dinners lunch Soups&Salads

Pumpkin Ginger Soup

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Categories
Soups&Salads

Cream of tomato soup

Ingredients

  • 1 thick cut filet of smoked salmon, finely chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1⁄4 cup heavy cream
  • 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, croutons, and finely chopped chives, to garnish

Instructions

  1. Cooked smoked salmon until crisp, about 15 minutes.
  2. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes.
  3. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.
  4. Add flour, and cook, stirring until smooth, about 2 minutes more.
  5. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.
Categories
Dinners favorite Soups&Salads Vegetarian

Gado Gado

  • cabbage or iceberg lettuce
  • green beans
  • tofu and dusting of flour/oil for deep frying
  • bean sprouts
  • small waxy potatoes
  • cucumber
  • hard boiled eggs
  • fried onions (ready to use)
  • shrimp crackers (kroepoek)

peanut sauce

  • 10 cloves garlic
  • 300 g roasted peanuts
  • 1000 ml coconut milk
  • 10 red chilis
  • 1 tsp shrimp paste
  • 62 g coconut sugar
  • 2-3 tbsp rice flour and a little bit of water

sambal

  • 20 red bird eyes chilies boiled/steamed
  • 1/2 tsp sugar
  • salt

Peanut Sauce

  1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
  2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
  3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

  1. Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Use one pot for everything and prepare in advance. First, put oil in the pan and heat well. Cut tofu into squares and dry. Roll in flour to be sure there is no moisture. Deep fry until golden. Set aside. Clean pot.

Fill with water and boil. Add small potatoes for 6 minutes (not too mushy) set aside. Empty pan. Put in eggs and cover with cold water with 2 inches. add salt to avoid cracking (or vinegar) Heat water to rolling boil. Turn off heat but keep the pan on the hot burner, cover and let sit for 12 minutes. Take out eggs and set aside. Add green beans and cook until soft. Set aside. If you would like, add chopped cabbage to hot water without turning on the burner. This only need about 15 seconds.

Assemble everything on the plate cover with peanut sauce. Sprinkle with fried onions.

Categories
Dinners Soups&Salads Vegetarian

Butternut Squash tomato ginger and lime dressing

  • 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)
  • 45ml olive oil 
  • 6 large plum tomatoes, halved lengthways (500g)
  • 3cm piece of ginger, finely grated (25g)
  • 1 red chilli, de-seeded and finely diced
  • 2 garlic cloves, crushed
  • 30g dark muscovado sugar
  • coarse sea salt and black pepper 
  • thin sliced red onion

Lime yoghurt:

  • 120g Greek yoghurt
  • ¼ tsp ground cardamom 
  • Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve
  • 5g parsley
  • roughly chopped
  • 30g cashew nuts, toasted and roughly chopped
  • 10g crispy shop-bought onions(optional)

1 Preheat the oven to 240°C/220°C fan/gas mark 9.

2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.

*NOTE: skin stays on. Do not slice the squash pieces too thin or they will come out hollow when roasted

4 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste.

5 Heat pan on stovetop. Add butter and ginger sace to make liquid and add the halved tomatoes. Cook covered until soft. About 15 minutes. Turn up the heat and cook with cut side down until carmelized. Sprinkle with 1/4 teaspoon of salt

6 Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

7 Spread the squash out on a large platter and arrange the tomatoes in between. Sprinkle sliced red onion. Drizzle over the lime yoghurt, sprinkle with the parsley , cashews and fried onions, if using, and serve.