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

Potato Square Puffs

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Potato Square Puffs

Another great sunny weekend and time to put a flame to the BBQ.  I am a cheese addict, so when I found this recipe, it went on the TO-COOK list immediately. These delish little potato sides work well next to some grilled chicken and crunchy green salad. 

3 cups cooked, mashed potatoes
2 eggs
1/3 cup sour cream
1 heaping cup cheddar cheese, grated
2 Tbsp Parmesan, grated
2 Tbsp garlic chives, finely chopped
Salt and black pepper to taste

Preheat oven to 200 'C 
Lightly grease a 9 well (square or round) muffin pan
In a bowl whisk eggs then mix in the sour cream
Stir in both cheeses and the chives
Add potatoes and mix well 
Spoon mix into pan filling cups slightly below the top 
Bake 25- 35 minutes until they pull away from the sides and are brown
Remove from oven, cool for 5 min before serving


Garnish with some extra sour cream

Sundried Tomato Pesto, Herb & Cheese Ciabatta

This is as awesome side dish when doing a BBQ.  It it super easy and really tasty.  Suitable for 4 foodie lovers.  Here we go ...

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Sundried Tomato Pesto, Herb & Cheese Ciabatta

1 Ciabatta bread
1/4 cup parsley, finely chopped
1tbsp lemon thyme, finely chopped
1 tbsp fresh oreganum, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 cup sundried tomato pesto
1/4 cup good olive oil
1 tsp hot sauce
Big handful cheddar cheese, grated
2 tbsp butter

Preheat oven to 180'c

Make 3 cuts down the centre of the ciabatta bread - top down - just enough to open
Mix all other ingredients together in a bowl
Spoon and spread mix into the cuts of the bread
Push grated cheese down each slit - loads of cheese and push it in
Add butter on top and wrap in aluminium foil
Bake for 10 min
Unwrap foil and bake for a further 10 min

Keep warm before until ready to serve

Roasted Tomato, Goat's Cheese & Thyme Tart

If you like the tart of a tomato, you will love this.  It is an ideal tart to enjoy on its own with a side green salad or to be a side dish itself.  It is so easy and looks really impressive if you are entertaining.  Suitable for 4 - 6 foodie lovers.  Here we go ...

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Roasted Tomato, Goat's Cheese & Thyme Tart

1 packet bought puff pastry, defrosted
Flour for dusting
1 egg, lightly beaten
15ml sundried tomato pest
1 clove garlic, thinly sliced
50g goat's cheese
300g mixed small tomatoes, halved
15ml sugar
1/2 tsp salt
1/4 tsp pepper
25ml fresh lemon thyme, chopped
1 tbsp olive oil

Preheat oven to 200'C
Dust clean surface with flour and roll out pastry
Cut a round the size of a dinner plate
Using a sharp knife, lightly score a 5cm border
Fold pastry over to crease a raised rim around the edge
Transfer tart case to a greased baking sheet
Brush the rim with egg and prick the base a few times with a fork
Spread tomato pesto over the base
Add garlic slices and crumble goat's cheese evenly
Toss tomatoes, sugar, salt, pepper, thyme and oil in a bowl
Arrange on top of the tart case
Bake for 20 - 25 min until golden brown
Garnish with fresh thyme

Enjoy!

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!

Home-made Fresh Basil Pesto

A jar of home-made #basil pesto in the fridge goes a long way. This is my friend Carol's awesome recipe and my top 5-favourite ways to use it:

• Mixed with butter and dolloped on top of a steak.
• Tossed in some steaming hot Linguine with Parmesan shavings. 
• Mixed with cream cheese to make a sandwich spread instead replacing butter. 
• Spread on a garlic crostini with parma ham and sundried tomato.
• Placed in the centre of a brie cheese before coating and lightly frying.  

Fresh Green Basil Pesto

100g fresh Basil leaves, washed
1/2 cup olive oil
30g tbsp pine nuts
2 cloves garlic, minced
60g Parmesan / percorino cheese, grated
Some freshly squeezed lemon
1/2 tsp salt
1/4 tsp pepper

Whizz the basil leaves, oil, pine nuts and garlic in a blender until smooth.
Gradually add cheese and a teaspoon or two of the lemon juice, salt and pepper

Taste and adjust the lemon, salt & pepper seasoning

Mediterranean Vegetables

This is one of those easy side dishes that you can serve with absolutely anything.  Great for a dinner for 2 like we have just done or casual entertaining.  It is easy, quick and a show stopper.  Here we go, Mediterranean vegetable serving 2 people ...

3 tbsp olive oil
Red pepper, large rough dice
Yellow pepper, large rough dice
Green pepper, large rough dice
2 red onions, quartered
2 shallots, quartered
6 giant button mushrooms, quartered
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp dried Italian herbs
30g herb butter, store- bought
100g goat cheese feta, large dice

Preheat oven to 180'c
Place all veg in a deep roasting plan, single layer
Add olive oil and seasoning and toss well with your hands
Bake for 30 min
Remove from oven and immediately add butter to melt in hot veg
Add cheese and toss
Serve immediately

This is awesome next to a roast chicken
Enjoy

Festive Fruit Mince

If there is one essential thing you need in your fridge this festive season it is definitely home-made Christmas mince.  There is nothing better than a warm croissant with a thick slice of Brie and some festive fruit mince on it Christmas morning. It keeps for up to 6 weeks in a seal-tight jar as well. Here we go ...

75g brown sugar
60ml ruby port
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
75g currents
75g raisins
30g dried cranberries
1 clementine, zest and juice
25ml brandy
1/2 tsp vanilla extract
2 tbsp honey

In a large pan dissolve sugar in port over gentle heat.
Add cinnamon, ginger, cloves, currents, raisins, cranberries, zest and juice of a clementine.
Bring to a gentle simmer for 20 min.
Break fruit with the back of a spoon in the pan.
Remove from heat and cool.
Add brandy, vanilla and honey and stir well in.
Spoon into a sterilised jar and store in the fridge.

Best ways to enjoy this:
    As a dip for a cheese straw
    Alongside a slice of pork or gammon
    Smeared on a toasted Raisin bread
    As a base with some deep fried Camembert on top

Happy holiday eating!

Soup'ilicious: Roasted Butternut Coconut Milk Soup

There is an Autumn icy wind blowing outside today, so what better way to warm up than with a bowl of butternut soup, warm farm style bread with some fresh salted butter. Did you know that a butternut is actually a fruit that grows on a vine?  The more ripe it becomes, its colour and sweetness enhances making it richer!  Try and use some really ripe fruits for this recipe. Here we go ...

2 large onions, large dice
1 apple, peeled, cored, large dice

2 carrots, chopped
4 cloves garlic
1.5 kg butternut, peeled and cubed
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1,5 litres chicken stock
400ml coconut milk
1/2 tsp paprika
1/2 tsp turmeric
1 tsp sugar
2 tsp hot/chilli sauce

Preheat oven to 200'C
Place onions, apples, carrots, garlic, butternut, salt and pepper on a baking sheet
Drizzle with oil and toss well
Roast for 45 min tossing occasionally until tender

Add veg to a blender with some of the stock and blend until smooth
Add to a large pot with remainder of stock, coconut milk, paprika, turmeric, sugar and hot sauce and simmer for 10 min

Time for a nice big bowl for lunch!

Hearty Roasted Potato, Leek and Saffron Soup

I absolutely love enjoying a big bowl of soup with warm farm-style bread and salted butter on cold days.  Today is about 3'C so I think soup is definitely the order-of-the-day for dinner tonight.  Besides, I have just made 12 litres of homemade chicken stock.  Remember, your soup is only as good as the stock you put in it.  Here we go ...

1kg potatoes, skin on and big dice
4 cups chopped leeks, cleaned well
1/4 cup olive oil
Lots of salt & pepper
2 cups baby arugula/rocket
1 cup dry white wine
8 cups homemade chicken stock
500ml light cream
Pinch Saffron
1 tsp paprika
250ml yoghurt

Preheat over to 200'C
Place potatoes and leeks in a deep baking tray
Add oil, salt and pepper and toss well
Bake 45 min until tender, turning a few times during baking
Add  arugula/rocket, toss to combine and bake for 4 min
Add wine and stock scrapping bits off the bottom of the tray
Place in a processor and whizz in batches until smooth
Transfer to a large pot adding cream, saffron, paprika and yoghurt and heat through without boiling
Add more salt & pepper to taste

Enjoy with some freshly grated Parmesan on top.