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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 😉

Avocado Soup

20 Aug

Serves 6

Looking for a cool and refreshing summer soup? Then look no further. This velvety smooth and chilled soup is the perfect summer starter. It’s very easy and quick to prepare and allows you to store in the refrigerator up to 3 days.

Ingredients

2 large ripe avocados

500 ml/2 cups Chicken stock or Vegetable Stock

Juice of one Red Grapefruit

1 clove of garlic, peeled

2 tbsp. of yoghurt

sea salt

black pepper, coarsely ground

mild chilli powder

Preparation

Cut the avocados in half lengthways and twist to separate into two. Remove the stone and with a spoon, scoop out all the flesh of the avocado.

Place the avocado flesh , chicken or vegetable stock, crushed garlic, grapefruit juice and yoghurt into the blender or food processor.

Purée until smooth, taste and season with salt, black pepper and mild chilli powder.

Refrigerator for a minimum of two hours. Serve chilled and with a colorful garnish on top.

Bon Appetite 😉

Soup of Berries

13 Aug

Serves 6

Summertime and the livin is easy! This soup is a berries explosion and great to serve in the midst of summer. Berries are low in calories, high in fiber and contain lots of vitamins. Now is the time to buy fresh berries or to pick-your-own in the garden or on berry farms. If you can’t buy the berries fresh at this time of year on your side of the continent, check-out the frozen section of the grocery store as a good alternative.

Ingredients

150gr/ 1 cup Blackberries

150gr/ 1 cup Raspberries

200gr/ 1 cup Strawberries

250ml/ 1 cup Red Fruit Juice of your choice

250ml/ 1 cup Vanilla Yoghurt (organic low fat)

Preparation

Wash the berries thoroughly and purée in your blender. Add the red fruit juice and the vanilla yoghurt and turn on the blender for one more minute.

Pass the mixture of berries, juice and yoghurt through a sieve to remove the hard bits. Discard the hard bits that remain in the sieve. Chill the soup  of berries for a minimum of 2 hours before serving. This soup is perfect to make a day in advance and can be stored in the refrigerator up to 3 days.

Bon Appetite 😉

Soba Miso Soup with Edamame, Shiitake & Tofu

31 Jul

Serves 3

Last week we moved to a new house, the fourth time since 2008. I love the exciting live we life, love the house but with a family of five, it’s quite a schlep!

To make sure we get the right nutrition in hectic times, this vegetarian soup is perfect. It truly is a superfoods soup containing lots of protein, minerals and vitamins. It’s not only healthy but simple delicious too.

So if you are busy but still want something good: this is the answer. Enjoy.

Ingredients

3 bundles of soba (buckwheat) noodles

1 tbsp. of sesame oil

2 shallots, minced

1 clove of garlic, minced

1 tsp. of ground ginger

3 cups/ 750ml Dashi  Stock

2 tbsp.  White Miso

½ block of firm Tofu, diced

2 Green Onions/Scallions, finely sliced diagonally

1 Carrot, thinly sliced

1 cup/ 155g frozen or fresh Edamame

100g /6 Shiitake Mushrooms, cut into big chunks

2 tbsp. of Soya

Preparation

Set a large pot over medium-low heat. Add the sesame oil and heat for 1 minute. Sauté the shallots and when they are about done add the minced garlic.  Once translucent add the sliced carrot and one teaspoon of ground ginger. Toss the ingredients until the carrots are covered with shallot, garlic and ginger and cook for a few minutes.

Add dashi stock to pot and bring to boil. Once boiling reduce the heat, and add the edamame, shiitake mushrooms and tofu. Simmer for 5-7 minutes.

Meanwhile, bring a separate pot of water to a boil. Add the soba noodles and cook until tender. Drain with a colander and run under cold water, set the noodles aside.

Scoop out one ladle of soup and dissolve 2 tablespoons of miso in it by whisking it to a smooth consistency.  If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes. Be careful not to boil the soup after adding the miso.

Season the soup with some soya. Divide the soba noodles among the bowls, ladle soup on top and garnish with green onions. Serve immediately.

Bon Appetite 😉

Miso Soup

16 Jul

It’s Miso time! Being surrounded by wonderful Japanese friends, I have been inspired to cook many different Japanese dishes. Soup is one of the vital components of a Japanese meal and is served with nearly every meal in the day.  I have been over the moon with Miso soup: so easy to prepare and so versatile. It has a rich taste and great nutritional benefits.

If you will visit your local Asian/Japanese store, you will be able to find many different types of Miso. White miso, red miso and a blended type of miso. The darker the colour, the longer the fermentation process, the stronger the taste will be. My favourite is the white miso which has a light and slightly sweet taste.

To make miso soup you will be needing dashi as well. Dashi is a very popular basic stock which is used in many different Japanese recipes. Dashi  is often made of seaweed, vegetables and fish flakes and sold in jars or sachets. If you like to avoid fish in your miso, you can buy a vegan dashi.

Today I would like to start with the traditional miso soup, which has been a favourite in Japan for many centuries. Next week will move on to a more rich and hearty miso and hope you will join the miso experience!

Ingredients

1 L  Dashi  Stock

3 tbsp.  White Miso

½ block of firm Tofu, diced

2 Spring Onions, finely sliced

1 tbsp. Wakame (dried seaweed)

Preparation

Soak 1 tablespoon of Wakame in cold water and let it soak for 4-6 minutes. Heat 1 liter of water in a pot and add the dashi granules/powder. Bring the dashi stock to boil.

Once boiling reduce the heat, add the diced tofu and drained wakame and simmer for a few minutes on low heat.

Scoop out one large ladle of soup and dissolve 3 tablespoons of miso in it by whisking it to a smooth consistency.  If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes. Be careful not to boil the soup after adding the miso: it can become gritty, kills the aroma and some say, healthful enzymes.

Top with a sprinkling of spring onions and serve hot or cold.

Bon Appetite 😉