Thursday, May 30, 2013

Tuesday, May 14, 2013

Friday, May 10, 2013


COLD SOUPS…QUICK TO PREPARE.

Most people need time to become used to cold soups. I suggest that you give me n and children a choice and alternative. I find them easy and refreshing in summer. Here are a few that need easy, fresh ingredients. You can use a prepared Tomato or Beet root juice. Please do not overdo the herbs. Decorate with fresh chives, parsley, cut up spring onions,
chopped walnuts, sunflower seeds or carrot slithers chilled in ice.

When you serve chilled soup, make sure the plate is chilled and use a comfortable bowl so that it looks like a meal, not dessert.

COLD CUCUMBER SOUP

2 large cucumbers and one pickled cucumber.
2 tablespoons lemon juice.
One small grated onion.
2 cups yogurt or low fat cream. I use Buttermilk
2 Tablespoons olive oil
Herb salt and Pepper….about half a teaspoon of each.
1 Tablespoon of chopped dill
1 Tablespoon of mint leaves.

Place the cucumbers, lemon juice, onion and herbs in a food blender. Blend until smooth. Put the mixture into a bowl and add yogurt, salt and pepper and mix.
Refrigerate and chill for a few hours.
Serve with a little cucumber or mint leaves on top. Garnish with sunflower seeds.
You can prepare toasted whole wheat bread with olive oil and a bit of parmesan cheese on it.
Put this on a side plate and it makes a good starter.

GAZPACHO.

There are dozens of variations of this. I use fresh ingredients, but prepared tomato juice is quick and simple.
This must be chilled well and can be altered by adding cream or yogurt.

10 tomatoes
1 red and 1 yellow pepper
2 cucumbers.
2 Tablespoon olive oil
1 red onion chopped finely
1 clove garlic and 1 Tablespoon wine vinegar.
1 bottle Tomato juice and 1 teaspoon Tabasco Sauce.

Plunge the tomatoes in boiling water. Peel and place in blender.
Chop onions and peppers and mix with the tomatoes, tomato juice, garlic, cucumbers, olive oil and wine vinegar.
Blend. Add herb salt and pepper to taste. Chill well.
I serve this with chopped chives on top, or a few pumpkin seeds.
It is great with pitas that are quartered and covered with olive oil and sesame seeds and baked in the oven for a few minutes. Looks good and kids love the snack pitas.

BEETROOT SOUP
8 beetroot.
3 Tablespoons brown sugar.
4 Tablespoons' sour cream
Large pot of water.
1 tablespoon salt.
Half a cup of lemon juice.
Wash beetroot well and cook in water with the salt in it. This takes about 30 minutes. Peel beetroot and liquidize with some of the water. Add sugar and lemon juice. If it is too thick, add extra water and refrigerate. Serve cold with a spoon of cream on top, sprinkle a little chopped parsley and crushed walnuts. People also enjoy a boiled potato served with the cream. You can blend beetroot soup well and serve in tall glasses as well. Add one or two celery sticks with a lemon slice.


CARROT SOUP.

This is a great beta carotene pick me up.
5- 7 carrots.
2 onions
2 oranges.
Sea salt.
2 cups yogurt.2 Tablespoons chopped chives.

Cook the carrots and chopped onion, in six cups of slightly salted water, until soft.
Liquidize with some of the water and juice of the orange. Chill well.
Serve with 2-3 tablespoon yogurt
and cut up chives as d├ęcor.
I use a kitchen scissors to cut up chives and parsley. This makes the task quick and easy.
Keep use of herbs subtle, never overdo the quantity when you serve.
Try to use a toasted bagel with a thin layer of pesto on it.