Chilled Cucumber Soup

ingredients

• 60g butter
• 1 onion, diced
• 3 cucumbers, roughly chopped
• 1.5l chicken stock
• ½ bunch of chives, chopped
• ½ bunch of parsley, leaves chopped
• Juice of 2 lemons
• 200ml single cream

starter | serves 10–12

1. Melt the butter in a large pan and sauté the onions over a medium heat for 4–5 minutes, until softened. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes. Add the stock, bring to the boil then reduce the heat again. Season well, and leave to simmer for 5 minutes.
2. Add the chives, parsley and lemon juice and cook for a further 5 minutes.
3. Transfer to a blender and purée until smooth (in batches, if necessary). Place the soup in a bowl, allow to cool at room temperature then refrigerate until cold. Pour into a large thermos or two to take to your picnic, then whisk in the cream and season to taste there.

Per serving 133 cals, 9g fat (5g saturated), 4.7g protein, 7.7g carbs, 4.5g sugars

Taqueria Guacamole with Mango

Ingredients

• 2 large ripe avocados, halved, pitted, peeled, chopped
• 2 tablespoons fresh lime juice
• Kosher salt
• (2 tablespoons chopped fresh cilantro - or substitute chopped green onion?)
• Optional wow: 1 mango

 

Preparation

Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth. Mix in 1/4 cup water 1 tablespoonful at a time until mixture is creamy and smooth. Season with salt. Add optional mango.

First time we tried something like this was on: July 11th, 2014! With baguette, gruyere, chorizo and liverwrust. Yum!

Happy Birthday!!

Birthday present for the birthday girl!

1 year ago...

...we met at the Poetry Cafe.

Rasta Salad

Red, yellow and green salad...

Ingredients

• 1 red pepper, de-seeded, diced
• 1 yellow pepper, de-seeded, diced
• 1/2 cup cherry tomatoes
• 1 green pepper, de-seeded, diced
• 2 avocados diced

 

Preparation method

Mix all the ingredients in a bowl. Serve!

First time we tried this recipe was: on May 2, 2014!

Classic Onion Soup

Ingredients

• 50g butter
• 1 tbsp olive oil
• 1kg onions, halved and thinly sliced
• 1 tsp sugar
• 4 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 250ml dry white wine
• 1.3l hot strongly-flavoured beef stock
• 4-8 slices French bread (depending on size)
• 140g Gruyère, finely grated

Method

1. Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
2. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.
3. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

First time we tried this recipe was: on May 2, 2014!

Cheesy Quesadillas

 

Ingredients

• 4 fat-free 8-inch flour (or whole-wheat) tortillas
• 4 ounces (about 1 cup) grated Monterey Jack cheese
• 4 small white mushroom caps, thinly sliced
• 1 onion
• 1 red pepper

 

Preparation

1. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the mushrooms, onions, and red pepper bits equally over the cheese. Sprinkle with the remaining cheese.

2. Place a second tortilla over each, creating a sandwich, or quesadilla.

3. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.

4. Cut each quesadilla into quarters. Serve hot!

First time we tried this was on: April 22, 2014!