Archive | September, 2012

New Website

25 Sep

Dear All,

Over the last few weeks we have been working on a new website offering some great features such as an alphabetic index, print button, contact me by email and the best of all: the option to add your recipe too!

I hope to switch over within the next two days which might bring some inconvenience. Truly hope you will enjoy it as much as I already do, and can’t wait to receive your first recipe 😉

Have a great day,

Claire

Talk Soup

Talk Soup (Photo credit: Wikipedia)

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Roasted Red Pepper Soup with Feta and Chives

18 Sep

Serves 4-6

Nothing beats the taste of seasonal produce! Even though peppers are available year-round, they do seem sweeter and are so plentiful in summer. The combination of this soup: the sweet roasted peppers with the tangy, salty feta and chives on top, is utterly delicious.

Ingredients

2 tbsp. olive oil

1 red onion, choped

2 cloves of garlic, minced

6 red peppers

5 cups/1.25 L vegetable stock

1 can/400g of Chopped Tomatoes

Salt

Black pepper, coarsely ground

Pinch of ground paprika

Chives, cut into small pieces

50g of Feta Cheese, crumbled

Preparation

Preheat the oven to 400°F/ 200°C. Place the whole peppers on a baking sheet and roast uncovered, turning as needed for approx. 30 minutes until skin is just about blackened on all sides.

Place the peppers in a large bowl and cover with plastic wrap or place in paper bag and seal. Let the peppers stand and cool off for 10 minutes.

In the meantime chop the onion, mince the garlic and get the vegetable stock ready. Now that the peppers have cooled off, peel off the skin and remove the top and the seeds.

Heat the olive oil in your stockpot over medium heat,  sauté the onion and when they are about done add the garlic.  Once translucent, add the roasted peppers and the can of chopped tomatoes and simmer for 5 minutes.

Add the vegetable stock, cover and cook for 15 minutes, stirring occasionally. Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.

Return the soup to a clean pan and season to taste with salt, ground paprika and coarsely ground pepper.

When ready to serve, bring back to a simmer and ladle in to bowls.  Sprinkle the crumbled feta cheese and chives on top.

Bon Appetite 😉

Moroccan Carrot Soup

11 Sep

Serves 6

A few weeks ago we landed in Marrakech, where the evening temperature was 118F/48C degrees! Needless to say that this chilled soup was the perfect dish to cool down on. It is very easy to prepare and not only a nice starter but also a great, healthy snack in between meals.

Ingredients

3 cups/750ml of orange juice

2 cups/280gr of carrots, washed & finely grated

½  cucumber, peeled & finely grated

1 tbsp. of raw cane sugar

a pinch of cinnamon

Preparation

Wash and finely grate the carrots, peel and finely grate the cucumber and mix together in a bowl. Pour in the orange juice and mix in one tablespoon of sugar and a pinch of cinnamon. Refrigerate the soup for at least two hours before serving. The soup can be stored in the refrigerator for up to three days.

Bon Appetite 😉

Harira

5 Sep

Serves 6-8

I’m totally smitten with the Moroccan kitchen! After having travelled through Morocco’s mountains, desert, valleys and coast, been welcomed by amazing people, and tasted so many delicious dishes and soups, I’m happy I can finally share some great new recipes.

Today I like to start with Harira, one of Morocco’s most famous soup recipes. To master this soup, I did a cooking class at Atlas Kasbah, an amazing ecolodge in the region of Agadir. Hayat, the Berber chef, and Mbark gave me a great class and if you ever have the opportunity please, go and visit Hassan’s beautiful Kasbah.

Harira is traditionally served in nearly all households to break the fast at sunset during the month of Ramadan. However, a lot of families also enjoy this hearty soup year-round.

The soup requires some preparation and cooking time but if you have a pressure cooker you will be able to speed up the process.

Ingredients

100gr/ 4 ounces uncooked meat (lamb, beef or chicken), cut into 1 inch cubes

3 tbsp. vegetable oil

½ cup/15gr of coriander (cilantro), finely chopped

½ cup/15gr of parsley, finely chopped

2 celery stalks with leaves, finely chopped

1 large onion, finely grated

1 tomato, finely grated

1 cup/190gr of chickpeas, soaked overnight

1 cup/170gr of fava beans, soaked overnight

1 cup of lentils/200gr, soaked overnight

2 tbsp. uncooked rice

3 tbsp. of tomato paste

1 tsp. ground ginger

1 tsp. ground cumin

1 tsp. ground paprika

½ tsp. black pepper

½ tsp. white pepper

1 tbsp. salt

1 cup/150gr flour, dissolved in 2 cups/500ml (extra) water

Dates

Preparation

The day before:

Wash the chickpeas, fava beans and lentils and soak overnight. Rinse well before using the next day.

The day of cooking:

Pick all the leaves of the parsley and coriander (cilantro) and chop finely. Chop celery stalks and leaves finely. Grate the tomato and onion finely and dice the meat into 1 inch cubes.

Heat the tablespoons of vegetable oil in a pressure cooker. If you don’t have a pressure cooker please, read the stockpot method below for adjusted cooking time and water.

Cook the meat for a few minutes until brown on all sides. Stir in the grated onion and tomato. Add all the celery and only half of the parsley and coriander. Stir in the tomato paste, chickpeas, lentils, fava beans, salt, pepper and all other spices.

Add 2L/8 cups of water and close the pressure cooker so it can work its magic! Cook for 45 minutes on medium heat and remove from heat and carefully release the pressure.

Stir in the rice and cook for another 30 minutes with pressure. While the soup is cooking mix 1 cup of flour with 2 cups of warm water. Whisk till all flour is dissolved and it has a smooth texture.

Remove lit from pressure cooker, pour the flour mixture into the boiling soup. Make sure you keep stirring continuously while the soup is thickening. The soup has a velvety consistency but not over thick. You can make it as thick or thin as you like by not adding all the flour mixture or adding some more water.

Cook the soup for another 15 minutes; stir in the left over half of the coriander and parsley and season to taste.

Serve with flatbread, a wedge of lemon and dates on the side, an amazing combination.

Cooking Harira in a regular Stockpot:

Double the suggested cooking times and add approx. 4 cups of warm water after the first hour of cooking.

Bon Appetite 😉