Poached Soft Egg & Bacon Salad

This has got to be one of my favourite salads at the moment and I call it my BREAKFAST salad.  If you unpack it, you could say it is a twist on a Caesar, but without the fluff.

The key ingredient here is the egg, so make sure they are free range and fresh!  According to Heston the best way to test if an egg is fresh or not ... drop a whole egg into some water - a fresh egg will sink, an old egg will float.

Poached Soft Egg & Bacon Salad

Serves 2

100g streaky smoked bacon, cut into bit sizes
Juice of 1/2 lemon
1 tbsp Dijon mustard

3 Tbsp oil oil

4 eggs

Pkt croutons store-bought
80g wild rocket
80g salad greens
30g Stilton, crumbled (optional)

Heat a non-stick pan, add bacon and cook over high heat for about 5 minutes until it is crisp and golden. Turn heat off and remove bacon from the pan and drain on some kitchen towel.  Whilst the pan is still hot add  lemon juice, mustard and oil and mix well, scraping the bottom of the pan to deglaze.  Pour dressing over a sieve into a small bowl and allow to cool.

Poach eggs in boiling water for 4 minutes - we need runny eggs. Remove and allow to cool.  

Divide rocket and salad  greens over 2 plates.  Add bacon and croutons.  Carefully place eggs on top. Crumble with Stilton if desired and drizzle with salad dressing. Season with salt & pepper.

Enjoy
~ Michelle ~

Creamed Zucchini Soup

The weather has really turned today in the UK and I am nursing my hubby who has a little 'man flu". What better time to whip up a little hearty soup, served with a country fresh loaf to get rid of the sniffles.

Zucchini is one of those vegetables that never seems to make it to centre stage ... until now.  This soup is really great hot or cold and is low in calories approx. 15 calories per 100g,  It also has healthy levels of folate for us ladies, potassium and vitamin A. 

Zucchini or courgette, is a summer squash and in a culinary context is treated as a vegetable and is usually presented in a savoury dish or accompaniment, however botanically, it is a fruit.

The piece de resistance to this soup is the floating fresh herb crostini.  You do need to use fresh herbs and just before serving, float the crostini on top of the soup. Any herbs can be used,  I really like parsley, tarragon and chives.  

This is suitable for 4 foodie lovers

RECIPE

1 tbsp olive oil

2 red onions, finely chopped

2 cloves garlic, minced

2 zucchini, sliced

4 cups chicken stock (home-made pref.)

1/2 tsp salt

1/2 tsp paprika

1 tbsp butter

4 tbsp cream

Heat oil in a pot over high heat

Add onions, garlic and saute for 4 min

Add zucchini, stock. salt and paprika and bring to the boil

Reduce heat, cover and simmer for 25 min until zucchini is very tender

Stand for 5 minutes

Whizz in a blender until smooth

Add butter and cream and stir through

Keep warm until serving

Bread and herbs:

8 slices french bread (inch thick sliced)

Cooking spray

1 clove garlic, halved

1/2 cup fresh parsley, rough chop

1/1/2 tbsp fresh tarragon, rough chop

1/1/2 tbsp chives, chopped

2 tsp Parmesan, grated

1 tsp fresh lemon juice

Pinch salt

Pinch pepper

Preheat oven to 200'C

Place bread, single layer on a baking sheet

Coat bread with cooking spray and bake for 5 min

Rub bread with pieces of cut garlic

Mix parsley, tarragon, chives and Parmesan with 1 tsp oil, lemon juice, salt and pepper

Spread herb mix over slices of bread and float on top of each bowl of soup.  Serve immediately

Smoked Salmon & Blank Ink Pasta

This sounds far more glamorous that what it actually is.  It is all about simple, fresh ingredients and if you don't have black ink pasta, normal pasta is just as good.  The liquorice pasta colour is a great contrast to the salmon but carries little flavour actually.  

  
250g pasta of your choice

8 Tbsp milk

2 tsp fresh dill, finely chopped

1/2 tsp Dijon mustard

200g light Philadelphia cheese

180g smoked salmon, thinly sliced

Juice of 1 lemon

Salt & pepper to taste

Splash of hot sauce / Tabasco sauce

Cook pasta as per instructions on the packet

Warm milk in a saucepan on medium heat

Add dill, mustard and cheese and stir until melted

Stir in slithers of salmon, lemon juice, salt, pepper and hot sauce to taste

Strain pasta and whilst still hot, pour sauce over and toss to coat

Serve with fresh dill and shaved Parmesan cheese

Bon appetite! and enjoy the Sunday evening movie ... wherever you are!

          ~ Michelle ~ 

Roasted Carrot & Tomato Soup

Friday night = soup-night!  Bring it on with my all-time favourite recipe ... ROASTED CARROT & TOMATO SOUP.  It is healthy, quick, easy and oh-so-delicious!  

Did you know that most carrots contain 88% water, 7% sugar, 1% protein, 1 % fibre and 0.2% fat? They contain almost zero starch and enjoy free sugars including sucrose, glucose, xylose and fructose.  Bottom line, they are good for you.

Now talking tomatoes ... I like to use plum tomatoes also known as 'processing' or 'paste' tomatoes. They are generally oval or cylindrical in shape and have significantly fewer seeds than standard round tomatoes, making them ideal for this recipe.  

Suitable for 2 foodie lovers ...

Non stick veg oil spray
1 large onion, thinly sliced
500g plum tomatoes, halved
250g carrots, peeled, cut into 1/2 inch thick rounds
1 garlic clove, UNPEELED
Salt / Pepper to taste
1 tbsp olive oil
1/2 tsp Paprika
1/2 tsp French tarragon, dried (optional)
2 cups water
3/4 cup low-fat milk
1 cup lite cream
Thyme for garnish

Spray baking sheet with oil spray
Arrange onions, tomatoes, carrots and garlic on tray and sprinkle with salt, pepper, paprika, tarragon
Drizzle with some olive oil
Roast vegetables, turning occasionally for 45 min at 200'C
Peel garlic and transfer all vegetables to a large bowl  
Add 1 cup water to the baking sheet and scrape brown grizzle off the bottom
Add grizzle, vegetables and water to a blender and whizz until smooth
Transfer to a large saucepan
Gradually add enough milk and cream to your desired consistency
Adjust seasoning

This keeps in the freezer for months - so make it count and do a big batch.  Enjoy!
          
           ~ Michelle ~

Potato, Pesto & Green Bean Salad

The coals are burning down beautifully for the 28-day matured rib-eye steaks that are busy marinating. I have tried all sorts of marinade ... those with beer, wine, tomato sauce and other.  The best I have come up with is really simple, as it seasons and salts at the same time.   Add 2 Tbsp soya sauce and 1 Tbsp fish sauce (yip, fish sauce, and don't drop it on the floor - you will be sorry) to a deep flat bowl.  Season with salt and pepper, mix well and  add steaks.  Marinade for min 20 min and max 2 hours at room temperature.  Turn once or twice to coat both sides.

Okay, back to what to serve on the side? I LOVE, LOVE, LOVE potato salad, but hate 'death by mayonnaise'. I did find in the store the other day a mayonnaise that claimed to be 'lighter than light', but it tasted like plastic - so not an option for me the non- mayo lover.  Mmm let's turn up the volume on flavour and keep the calories down (besides the potatoes) to an all-time low.  How about a potato, pesto & green bean salad?

POTATO, PESTO & GREEN BEAN SALAD
~ Eatloveplaywithfood.blogspot.com ~

I like to use new baby potatoes for two reasons really; - firstly to keep the delicate skin on for added flavour and secondly, when you cut them in half there is a wonderful contrast between the creamy white flesh and the rustic skin. Red potatoes or any potato variety that is recommended for making chips also works very well, just cut them into quarters to keep it bite size.
 
Use a flavoursome mushroom!  If you don't have brown chestnuts, shiitaki works just as well.  White button mushrooms are a no-go ...they are about as interesting as cardboard - tasteless and chewy.  My favourite shelf-herb at the moment is dried tarragon. French tarragon is the variety generally considered best for the kitchen, but if you don't have any, no worries, it is optional here.

This recipe is easy and suitable for 4 foodie lovers.

RECIPE
1kg baby potatoes (skin on)
250g green beans, top, tailed and cut into 1 inch lengths
1/4 cup store-bought green pesto
1 tsp salt
1/2 tsp black pepper
1 tsp dried Tarragon (optional)
1/4 cup spring onions, finely sliced
5 brown chestnut mushrooms, sliced, no stalks
2 Tbsp good olive oil
Parmesan, shaved

Steam potatoes until tender and leave to cool
Steam beans until just tender - they still need to be nutty and bright green
Toss the beans whilst still warm in a bowl with pesto
Cut the potatoes in half lengthwise and season with salt, pepper and tarragon
Add dressed green beans, spring onions, mushrooms and olive oil and toss lightly
Sprinkle with some Parmesan

I like to serve this at room temperature, but it is also awesome served warm.

Time to go and BBQ, enjoy a glass of Chardonnay and catch up with my hubby on what he's been doing all day in his office!

          ~ Michelle ~

Spicy Sausage Mac 'n Cheese

So when you don't really feel like cooking this is a good old faithful that is easy and never lets you down.  I have included some spicy sausage today which I had in the fridge, making it a great lunch.  You can also include bacon, mushrooms or really anything to 'spice-it-up. Here we go ... (suitable for 3 - 4 foodie lovers)

#MAKING WEEKENDS COUNT: Spicy Sausage Mac 'n Cheese

300g macaroni (100g per person)
2tbsp butter
1 cup red onion, medium chop
300g spicy sausage, small dice
1tbsp garlic, chopped
1 tsp salt
1 tsp pepper
1tsp smoked paprika (or normal paprika)
1tbsp mazina (or flour)
2 cups milk
1 tbsp parsley, finely chopped
1 cup strong cheese
1 egg yolk

Cook pasta as per cooking instructions on packet
Melt butter in a pot
Add onions, sausage, garlic, salt, pepper and paprika cook for 7 min on medium until all the oils and flavours draw from the sausage
Remove mix from pot and cool
Place pot back on the stove and add mazina and stir in the juices and scrape drizzle off the bottom of the pot
Remove pot from the heat and add the milk and parsley and stir
Add pot back on the stove and stir all the time until sauce thickens
Remove pot from the stove and stir in cheeses and yolk
Drain pasta.  Add sausage and cheese sauce to pasta and mix well
Place in an oven dish
Add freshly grated cheese and a few slices of fresh tomato for garnish
Bake for 20 min until brown

Delish ... I promise and it will never let you down.

Roasted Red Pepper Soup

This is a great little simple something served with crusty bread and a green salad ... ideal for a lunch or even a simple light dinner.  Here we go ... (serves 4 foodie lovers)

Roasted Red Pepper Soup

8 red bell peppers
5 black peppercorns
3 thyme sprigs
1 bay leaf
2 tbsp olive oil
2 cups onions, diced
1 tbsp garlic, minced
4 cups chicken stock (home-made pref.)
3 tbsp white wine vinegar
1/4 tsp hot sauce (Tabasco)
1 tsp smokey paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp chives, chopped

Preheat oven gill/broiler
Cut bell peppers in half lengthwise and discard seeds and membrane
Place skin side up on a greased foiled baking tray, flatten with your hand and grill for 15 min until blackened
Place in a zip-lock bag, seal and stand for 15 min
Peel and chop peppers
Place peppercorns, thyme and bay leaf in some cheesecloth and tie ends well
Heat oil in a pan over medium heat
Add onions and garlic and cook for 12 min until onions are translucent
Add peppers, cheese cloth, stock, vinegar, hot sauce and paprika, increase heat and bring to the boil
Cover and reduce for 20min
Remove and discard cheese cloth, stir in salt & pepper
Add mix to a blender and whizz (careful it is hot)
Add to a serving bowl and garnish

Yummy!

French Onion Soup with Beef and Barley

This take on a true classic is full of fibre rich barley, loaded with protein and perfect for winter or a lazy Sunday evening dinner with some baguette. There are a few ingredients, but it is worth the 'little' effort and it freezes well up to 2-months. You can omit the sherry and replace with white wine if you like. Here you go ...

1 cup boiling water
20g shiitake mushrooms
Olive oil
2 medium onions, cut into 8 wedges
1/2 cup shallots, chopped
2 tsp fresh ginger, grated
4 cloves garlic, minced
1 cup button mushrooms, sliced
1 tsp brown sugar
340g sirloin steak, cut into 2 inch strips
4 cups water
125g uncooked barley
1/4 cup sherry
3 tbsp soy sauce
300ml beef stock
1 tbsp sesame oil

Baguette cut into 1/4 inch thick slices

3/4 cup Gruyere cheese, grated

Combine water and Shiitake mushrooms in a bowl, cover and stand for 30min
Drain, reserve liquid, slice mushrooms
Heat some oil in a Dutch oven over medium heat
Add onions, shallots, ginger and garlic and saute for 10 min on medium
Add Shiitake, button mushrooms, sugar and beef and saute on high for 7 min
Add reserved mushroom liquid, water, barley, sherry, soy sauce and stock and bring to the boil
Cover, reduce heat and simmer for 50 min until barley is is tender
Stir in sesame oil
Place cheese over bread slices and grill until cheese has melted
Place 1 slice of bread in each serving bowl and ladle soup over to serve

Need to go and grab a bowl ...

Salmon en Croute (in pastry)

There is no need for a festive offering this season to be pricey.  This is a classic, easy and very affordable for a small group of 4 or even 6.  It is a crowd pleaser and looks very impressive.  Here we go ...

2 medium potatoes, peeled, thinly sliced and pre cooked
25g butter
120g spinach, washed, coarsely chopped
1 red onion, chopped
60ml cream
60ml natural yoghurt
2 tsp dill, finely chopped
2 x rolls puff pastry
800g fresh Salmon fillet, skinned
2tsp store bought pesto

1 egg, beaten

Sauce
150ml lite cream
Juice 1/2 lemon
2 tbsp pesto
2 tbsp chopped fresh basil

Heat oven to 200'C
Heat large baking tray in oven
Melt butter in pan and add spinach, cook quickly until wilted and transfer to a cooling dish
Season to taste with salt & pepper and leave to cool, squeeze out excess moisture
Add onions to pan and gently fry for 6 - 7 min
Stir in cream, yoghurt and dill for 1 min
Add cooked potatoes and gently stir for 1 min
Roll out pastry thin to a long rectangle on baking paper
Line with potato mix leaving a 5cm border
Place salmon onto the centre of the pastry and potato mix
Smear pesto over fish and add spinach
Season  to taste with salt & pepper
Brush edge of pastry with egg
Roll out 2nd layer of pastry and carefully place over salmon, trim excess and seal edges
Brush pastry with egg
Place on pre heated baking tray
Bake 30 - 40 min until brown, allow to rest for 10 min

Sauce
Heat cream, add lemon juice and pesto.  Season to taste.  Add basil just before serving

Enjoy!

Salami, Mushroom and Leek Carbonara

Here is a tummy pleaser and ideal for a-meal-for-one or a family of 6.  The perfect Sunday weekend winner when you just don't feel like spending too much time in the kitchen. This is made for 2 people so adjust accordingly. Here we go ...

Salami, Mushroom and Leek Carbonara

200g Linguini/ Spaghetti ( 100g pp)
1tbsp butter
1 tbsp olive oil

1/2 cup leeks, chopped

150g strong flavoured salami, large dice

2 cloves garlic, minced
6 Shiitake mushroom, roughly chopped
2 egg yolks
250ml lite cream
Salt and pepper to taste
Cup of Parmesan, grated

Cook pasta according to instructions on the packet, however add a drizzle of olive oil, salt and a sprig of rosemary to the pot as well.
Heat oil and butter in a saucepan.
Sauté leeks, salami, garlic and mushrooms on medium heat for 5 min.
Mix egg yolks, cream, salt, pepper and cheese in a bowl.
Strain past when cooked then add quickly back to the pot.
Quickly add leek mix and egg custard to the pot and stir well through pasta for 2 min.
The heat of the pasta will actually cook the egg, that is why you need to work quickly.

Add some more fresh Parmesan on top and bon appetite!

Enjoy with a little Chianti on the side.

Easy homemade pizza with 2 toppings

I have never made pizza before as it looks like a lot of hard work, you might as well just go buy one. However, today was the day, I rolled my sleeves to give it a bash and it was surprisingly easy.  Don't be afraid, try it ... here we go:

Making Weekends Count

250g all purpose flour
1 1/2 tsp yeast
110 warm water
1/2 tsp dried mustard powder
1 1/2 tsp oil
Salt, generous pinch

Add all of the above into an electric mixer with a hook attachment and mix well until dough pulls away from the edges.
Drop in a lightly greased bowl, cover with cling warp and allow to rise in a warm place for 30 min.
Knead a little with floured hand before rolling out on a floured surface.
Add your favourite topping.
Bake on a pizza tray or baking sheet lined with baking paper, lightly dusted with flour at 220'c for 20-25 min until golden brown.

My favourite 2 toppings:
Spread base with tomato sauce
Add lots of grated mozzarella on top

1. Serrano Spanish ham, black pepper, minced garlic, blocks of Camembert cheese
2. Slithers of smoked salmon, fresh chopped dill, black pepper, dollops of cream cheese

Yummy, your family will love this one!

Bruschetta with Sweet Peppers, Italian Ham and Parmesan

I am having a wonderful day playing in the kitchen testing (and tweaking) a few recipes I found in Paris last week to share with you. Feeling a little hungry though, so time to make one of Shaun and my favourite snacks.  It is so easy and also great as an appetiser when entertaining.  Here we go ...

Good olive oil
1 red bell pepper, seeded & sliced
1 yellow bell pepper, seeded & sliced
1 red onion, sliced
1 tbsp sugar
2 tbsp fresh basil, cut into slithers
Salt & pepper to taste
1 baguette
2 garlic cloves for rubbing
8 slices Italian ham
Parmesan, shaved
Dill for garnish

Heat 2 tbsp oil on a medium heat in a saute pan.
Add peppers, onion and cook until soft - about 10 minutes.
Sprinkle with sugar and cook for a further 2 min.
Stir in basil and season with salt & pepper.
Slice baguette 1 inch thick on the diagonal and brush lightly with a little olive oil.
Place on a baking sheet and bake in the oven for about 5 min at 180'C until lightly browned.
Whilst still hot rub one side with the garlic cloves.
Top each slice with ham, WARM pepper mix and a generous amount of shaved Parmesan.
Drizzle with a little olive oil, sprinkle some dill and serve immediately.

This is oh-so-delicious.  Try it and let me know how if you like it!