Cauliflower Soup

Thank you Ruchi Airen for the inspiration behind this soup . A few twists and turns and out came a delicious healthy no fuss soup.

There are no quantities - will try regardless !

1 Kg Cauliflower .

20 Cloves Garlic.

10 -12 Spring Onions.

Olive Oil.

Salt / Pepper .

Soup Cubes

Clean cauliflower , discard the danthl , roughly separate florets as shown in the pic.

Chop spring onions in large chunks , use the greens too.

Keep garlic whole.

Take about 60 Ml Olive Oil and coat the vegetables with it .

Set oven at 180C , bake 20-25 minutes till cauliflower softens.

Some spring onions / garlic will burn , that's wonderful as that adds the flavor too, in fact scrape the burnt bits off the baking dish to use in the soup.

Cool the vegitables , take 1/3 and zap once in the blender to coarsely grind , leaving some chunks.Blend the rest into a semi paste.

Add water / soup cubes / stock - bring to a boil with the vegitables , season to taste ..drizzle some extra virgin olive oil just before serving.

Absolutely delicious .

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Borscht - A soup from Ukraine

Borscht
I adapted this from The Soup Bible.

This delicious soup is from Ukraine where the main ingredient is beetroot as it grows in plenty . In other areas the main ingredient beetroot is replaced with tomatoes - different tasting naturally , but quite tasty . This version is superb . Allow the soup to rest 12 hours and eat it the next day - tastes even better as flavors mature .

Serves 8

1 Onion Chopped.
4 Medium Sized Beets - Washed , peeled and chopped. ( Don't was beets after peeling ).
1 Packet ( 200 Grams ) Mushrooms - Clean and Chop.
1 Red Bell Pepper - Remove seeds and chop.
2 Stalks Celery - Chop.
1 Cooking Apple - Chop unpeeled.
50 Grams Butter.
60 Ml White Oil.
1 Teaspoon Cumin Seeds.
1/2 Teaspoon Freshly Ground Black Pepper.
Juice of 1 Lemon . Tweak later to taste.
1 Bay Leaf.
Thyme.
8 Cups Stock / Water.
Salt

Take all ingredients ( not water/stock ) and place in a pot , add 4-5 tablespoons stock/water and cooked covered over low heat for about 20 minutes till beets are soft.
Add remaining stock and cook covered another 20 minutes on low heat.
Strain Vegetables , save the liquid !
Remove bay leaf and blend vegetables to a smooth paste.
Add pureed vegetables to the saved liquid , cook covered 5-7 minutes to blend flavors with the liquid.Adjust taste.
Garnish each portion with sour cream ( I used cream ) .
You can make this soup vegetarian as I did or use chicken stock.
It's yumm !

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Roast Chicken

Roast Chicken

This is my first roast chicken and I am really happy with the results - came out delicious and juicy .

1.500 Grams Whole Chicken With Skin.

The marination - all approximates and to suit your taste tweak them:
150 mls Extra Virgin Olive Oil
50 Grams Melted Butter.
1 Tablespoon garlic Paste.
1 Cup Chopped Fresh & Green Parsley + Basil + Chives. ( Use Thyme or avoid herbs if you dont have any handy ).
2 Tablespoon Crushed Black Pepper.
Salt.
120 Ml Lemon Juice
Wash and pat dry the chicken . Then take the marinade and gently but generously rub it all over - under the skin - be careful not to rupture the skin , and also huge dollops of the marinade along with about 10 - 15 whole unpeeled cloves of garlic and one lemon sliced - the slices all stuffed inside the cavity . The rest rub all over the chicken - be generouus with butter and oil !
Take a string and truss the chicken to tie it up as seen in the picture - Youtube this part if need be.

Chop carrots , leek / spring Onion ..many whole cloves garlic and butter and salt .. mix all , place them on the bottom of a baking dish . Place chicken on top . Bake at 190 C for 90 minutes , turning the chicken once and basting .I covered the chicken half way and cooked it like that - end result was delicious , soft and moist !

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Basil Crusted Fish

2 Boneless Fillets of Sole ( or any firm fish of your choice )

2 White Bread Slices .

Bunch Of Basil ( About 4 Tablespoons when minced )

Zest Of 1/2 Lemon . 

Juice of The Full Lemon.

1 Teaspoon Grainy Mustard .

1/2 Teaspoon Garlic Paste

Salt

1 Tablespoon Olive Oil.

Marinate the fish in mustard , olive oil ,garlic , lemon juice , salt and about 1/2 teaspoon chopped basil for about 30 minutes .

Meanwhile prepare the bread crumb by breaking bread into pieces and in a food processor with the chopped basil and lemon zest blitz to make rough crumbs , not fine but rough .Essentially you give 2 short twirls to the processor !

Preheat oven to 190 . In a baking dish arrange the fillets . Press the crumbs firmly onto the fillets . Bake 10-12 minutes till done . Absolutely delicious !

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Butter Garlic Mushroom Salad

There is no fixed recipe here , go with what's available at hand . I have chives growing and some sad looking tasteless black olives languishing in the fridge which were put to good use in this salad.The trick is cook over high heat , in a large and open wok / pan - and cook just enough to heat up the mushroom , retaining a bite.Cooking time 2 minutes .

20 Button Mushrooms.

1 to 1.5 Tablespoons Minced Garlic.

2 Tablespoons Chopped Chives - Optional , use basil leaves , coriander greens , mint ...

1 Teaspoon Butter.

1 Tablespoon EVOO.

1/4 Teaspoon Freshly Ground Pepper.

Salt.

In a wok heat up olive oil and butter , add crushed black pepper and garlic , 30 seconds later when the pepper begins to sizzle and garlic softens  ( garlic shouldn't color ) add mushrooms and salt , turn heat to maximum and cook 1 minute uncovered.Add chopped greens , olives  toss once and take off fire.Immediately transfer the mushroom onto a plate to prevent further cooking . Serve warm as a side dish or chilled as a salad on some greens . Crunchy Tasty & Delicious .

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