Posts Tagged With: gluten-free

Braised greens with harissa, preserved lemon and fried egg

Posted on November 24, 2013 by melhm

Comfort food indeed! Spicy, yolky and slippery… everything I love in a dish. And don’t even talk about the vitamins!!

ourkitchengarden.net

Fresh from the garden: kale, silverbeet, spinach, garlic, eggs, lemons, capsicum
Recipe source: Melissa
Serves: 4 at home or 20 tastes

Equipment:

  • Chopping board and knife
  • Measures – cup, tablespoon
  • Thick-bottomed frying pan (or casserole dish) with lid
  • Wooden spoon, tongs
  • Egg slice
  • Serving bowls
 Ingredients:

  • 1 big bunch of kale, silverbeet & spinach (about 500g in total)
  • Olive oil
  • 2 cloves garlic
  • 1 tablespoon harissa
  • 1 cup water
  • 1 preserved lemon
  • Flaked salt and pepper
  • 4 organic free-range eggs

What to do:

  • Wash all the leaves thoroughly and shake dry, then trim the kale of its stalks and your other greens of any tough or dry stems. Chop the greens into thick ribbons.
  • Peel the garlic and thinly slice.
  • With tongs, remove a preserved lemon from the jar and rinse under running water to remove the salt. Cut into quarters and carefully slice out the pith and seeds and discard. Finely slice the rind into slithers and reserve.
  • In the frying pan or casserole, heat 3 tablespoons of olive oil over medium heat. When it shimmers, add the greens. Use tongs to toss and coat in the oil.
  • After about 4 minutes, the greens should start to wilt, brown in spots, and cook down. Add the garlic and continue to sauté, tossing or stirring occasionally, another 2 minutes. Do not allow the garlic to brown.
  • Add the harissa and toss to distribute. Then add the cup of water. Bring the pan to a boil, scraping up any browned bits on the bottom. Cover, and simmer for about 10 minutes, until the thickest parts of the veggie stems are very tender and easily pierced with a knife.
  • In the final several minutes of cooking, add the slices of preserved lemon, tossing to incorporate them in the cooking liquid. You may need to add a little more water as you go.
  • Taste for salt and pepper and season, if necessary. Remove the greens from the heat and divide among your bowls.
  • Heat a little more oil in the pan and fry your eggs one or two at a time, placing one on top of each bowl of greens. Serve immediately!

Notes: What are preserved lemons and when did we make them? What is harissa? What other greens could you use?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

Harissa

Posted on November 24, 2013 by melhm

Bondi kids are brave when it comes to chilli but we still sunstituted the sightly less-spicy green chillies here  – and this paste is a perfect accompaniment to so many dishes: braises, soups, stews, roasts, sandwiches… and so much better made than bought!

ourkitchengarden.net

Fresh from the garden: capsicum, red onion, garlic, chillies, lemon
Recipe source: Yotam Ottolenghi in Plenty
Makes: 1 small jar

Equipment:

  • Chopping boards & knife
  • Citrus juicer
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Skewer, tongs
  • Frying pan
  • Mortar & pestle
  • Food blender
  • Jar & lid
  • Bowls to serve
 Ingredients:

  • 1 red capsicum
  • ½ teaspoon each coriander seeds, cumin seeds and caraway seeds
  • 1 tablespoon olive oil
  • 1 red onion
  • 3 garlic cloves
  • 2 red chillies
  • 1 lemon
  • ½ tablespoon tomato purée
  • ½ teaspoon coarse sea salt

What to do:

  • Peel and dice the onion. Peel and chop the garlic cloves. Slice the chillies in half lengthways and scrape out the seeds and white membranes. Chop the chillies, taking care to wash your hands properly afterwards!
  • Cut the lemon in half and juice to yield 2 tablespoons.
  • To blacken the capsicum, skewer the whole capsicum and roast it directly on the gas flame of the stove, turning every minute or two until the entire surface is blackened. The metal skewer will get hot – be careful! Once charred, set aside to cool.
  • Place a dry frying pan on a low heat and carefully toast the coriander, cumin and caraway seeds for two minutes. Transfer to a mortar with the salt and grind to a powder. Set aside.
  • Peel the charred skin from the capsicum under cool running water. Core and remove seeds, drain and dice.
  • Heat the oil in the frying pan and fry the onion, garlic and chillies over medium heat until dark and smoky for about six minutes.
  • In a food processor or blender, combine the capsicum, ground spices, onion, garlic and chillies with the lemon juice and tomato puree and process until smooth.
  • Set aside until needed or spoon into a sterilised jar and keep for 2 weeks in the fridge.

Notes: Where does harissa originate? What could you serve it with? Can you name any other accompaniments?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

Salad of roasted beets, broad beans and goats’ cheese

Posted on November 24, 2013 by melhm

We love broad beans. We love beetroot. We love goats’ cheese. And we LOVE them together… What a perfect salad!

ourkitchengarden.net

Fresh from the garden: broad beans, beetroot & leaves, lettuces, marjoram, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Chopping board & knife
  • A saucepan with lid
  • Colander, scissors
  • Baking tray
  • Paper towel, baking paper, foil
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press&salad spinner
  • Fork, skewer
  • Plates to serve
 Ingredients:

  • 4 small beetroot
  • A large handful of broad beans
  • A handful of lettuce leaves
  • Small handful of marjoram sprigs
  • 4 garlic cloves
  • Aged balsamic vinegar
  • Flaked salt and black pepper
  • Extra-virgin olive oil
  • A small roll of goats’ cheese

What to do:

  • Preheat the oven to 200C.
  • Cut the leaves from the beetroot, leaving about 2cms of stalk. Reserve any small leaves. Gently scrub the beets under water to remove any dirt and dry thoroughly with paper towel. Wash and dry the marjoram sprigs and peel the garlic cloves.
  • Unroll a large section of foil and line with a slightly smaller piece of baking paper. Place the beets in the centre of the lined foil and throw in 3 cloves of garlic and half of the marjoram. Drizzle a tablespoon each of olive oil and balsamic vinegar over, sprinkle a pinch or two of flaked salt and pepper over and fold the foil package over to totally enclose.
  • Place the packet on the baking tray and slide into the oven for about an hour until beets are soft when pierced with a skewer. When done, carefully open the package and let the beets cool.
  • Fill the other saucepan with water and set on high to boil. Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into a medium bowl.
  • Carefully separate then wash the lettuce and beetroot leaves and spin dry. Break or cut up into smaller pieces with your hands if needed.
  • Cut the last garlic clove in two and rub the cut side around the inside of a large bowl, then mix in 2 teaspoons of balsamic vinegar and 2 tablespoons olive oil, season with salt and pepper and stir together gently. Add the lettuce leaves and toss to coat.
  • When the beets are cool enough to handle, slide off the skins and roots, discarding into the chook bucket and thinly slice the beets. Add the slices to the dressing and toss to soak.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot slices on top. Scatter the broad beans over the top, then remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Drizzle over the remaining dressing, sprinkle with the reserved marjoram and serve.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

Silverbeet soup

Posted on November 24, 2013 by melhm

Slurpy, slinky soup chock-full of healthy stuff, and a bit of creamy goodness too. Heaven.

Fresh from the garden: silverbeet, onion, potatoes, celery, chives, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes 

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons

What to do:

 Ingredients:

  • 1 brown onion
  • 1kg Sebago potatoes (or other white fleshed all-rounder)
  • 2 large or 3 small stalks celery
  • Small handful chives
  • A large handful of silverbeet
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres vegetable stock or 1.5 litres boiling water and 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraiche
  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion.
  • Peel and coarsely chop the potatoes into 2cm cubes.
  • Wash and finely chop the celery, including leaves.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  • Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  • Remove from heat and blitz with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season with salt and pepper if needed.
  • Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Beetroot soup with creme fraiche and chives

Posted on November 24, 2013 by melhm

This recipe is our version of Borscht – it’s a favourite with the children as it’s so beautifully vibrant in colour and sweet as well as earthy – and one also might be seeing its effects for a good while afterwards…!

ourkitchengarden.net

Fresh from the garden: beetroot, onion, garlic, thyme, chives
Recipe source: Melissa
Serves: 4 at home or 20 tastes

Equipment:

  • Chopping board and knife
  • Garlic press
  • Kitchen paper
  • Graters
  • Measures – jug, tablespoon
  • Stockpot
  • Wooden spoon
  • Stick blender
  • Teaspoons
  • Serving bowls
 Ingredients:

  • 1 medium onion
  • 3 cloves garlic
  • 4 sprigs thyme
  • Small bunch chives
  • 3 large beetroot
  • 3 tablespoons olive oil
  • 1 litre boiling water with 1 tablespoon bouillon (or 1 litre stock)
  • 1 tin chopped tomatoes
  • Flaked salt and freshly ground black pepper
  • 1 small tub crème fraiche or sour cream

What to do:

  • Fill the kettle and set it to boil, then measure a litre of boiling water into the jug and stir in a tablespoon of bouillon. Reserve.
  • Peel and chop the onion. Peel and squeeze the garlic through the press.
  • Wash and peel the beetroot and carefully grate.
  • Warm olive oil in the stockpot over medium heat. Stir in the onions and garlic and cook until soft but not browned, about 5 minutes. Stir in the grated beetroot and the thyme and cook for 1 minute.
  • Stir in the tomatoes and the stock and season with salt and pepper. Bring to the boil and then cover and simmer until the beetroot is tender, about 20 minutes. Remove from heat and allow to cool slightly.
  • Meanwhile wash the chives and lay out on a piece of kitchen paper to dry, then snip or chop finely. Wash and dry the thyme and pick the leaves, then chop finely.
  • Whizz the soup with the stick blender, stirring to get all the solids mixed in.
  • Check the seasoning, then ladle into bowls and garnish with a little dab of the crème fraiche or sour cream and sprinkle of chives.

Notes: What other dishes have their original names in a different language?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Eurasian slaw!

Posted on October 29, 2013 by melhm

As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…

ourkitchengarden.net

Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Frying pan
  • Jar with lid
  • Measures: jug, ¼ cup, tablespoon, teaspoon, ½ teaspoon
  • Chopping board & knife
  • Colander
  • Graters
  • Salad spinner
  • Bowls – large, med, small
  • Serving bowls

 

 Ingredients:

  • 1 small or half a large red cabbage
  • 3 leaves cavolo nero (Tuscan kale)
  • 2 carrots
  • 3 radishes
  • 2 stalks of celery
  • 2 tablespoons sesame seeds
  • A small handful coriander

Spicy Soy Sesame Dressing:

  • 30ml light soy sauce
  • 1/4 cup brown sugar
  • 30ml sesame oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon chilli flakes
  • Salt and sugar to taste

What to do:

  • Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
  • Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
  • Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
  • Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
  • Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
  • Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
  • Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
  • Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!

Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Green lentil and spinach soup

Posted on October 29, 2013 by melhm

Hugh says, “This makes a substantial soup – add some good bread and it makes a great lunch.” We say, “This is such a tasty soup but for goodness sake please don’t tell the kids how healthy it is!”

ourkitchengarden.net

Fresh from the garden: shallots, carrots, thyme, garlic, tomatoes, parsley, spinach
Recipe source: adapted from a recipe by Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Measures: jug, tablespoon, teaspoon
  • Scales
  • Chopping board & knife
  • Peeler
  • Bowls – large, med, small
  • A salad spinner
  • Garlic press
  • Mezzaluna
  • Stockpot
  • Serving bowls
 Ingredients:

  • 1.5 litres vegetable stock (or 1½ tablespoons bouillon and 1½ litres boiling water)
  • Extra-virgin olive oil
  • 3 shallots (or 1 onion)
  • 1 carrot
  • A few sprigs fresh thyme
  • 3 garlic cloves
  • 3 tomatoes
  • 150g Puy or green lentils
  • 1 small bunch parsley
  • 150g spinach
  • Salt and freshly ground black pepper

What to do:

  • Fill the kettle and turn on. When boiled carefully pour into the jug and stir in the bouillon.
  • Peel the shallots or onion and finely dice.
  • Wash and peel the carrot, then finely dice.
  • Wash the thyme and spin it dry. Pick the leaves and reserve in a small bowl.
  • Peel the 3 garlic cloves and squeeze through the press.
  • Wash the tomatoes and dice.
  • Weigh the lentils then pour into the sieve and then rinse under running water.
  • Wash the parsley, spin dry and remove the tough stalks. Finely chop with the mezzaluna.
  • Wash the spinach in several changes of water, shake it dry over the sink, then slice the leaves into ribbons and the stalks into small pieces.
  • In the stockpot, warm 2 tablespoons of the oil over a medium-low heat. Add the shallots, carrot and thyme, and sauté gently for five minutes.
  • Add the garlic and tomatoes, and sauté for a minute more.
  • Tip in the lentils, stir, then add the stock and a little salt and pepper. Bring to a boil, reduce the heat and simmer for 25 minutes until the lentils are tender.
  • Add the parsley and spinach, simmer for another five minutes, season to taste and ladle into bowls. Trickle over a drop of oil and serve!

Notes: How many types of lentil are there? Do you need to soak lentils overnight? What’s a mezzaluna?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 1 Comment

Salad of baby beets, broad beans and goats cheese

Posted on October 8, 2013 by melhm

We love the arrival of broad beans to signify the warm weather! This salad is a firm favourite of ours, with its contrasting flavours and textures.

ourkitchengarden.net

Fresh from the garden: broad beans, beetroot, beetroot leaves, lettuce leaves, marjoram, garlic
Recipe source: Melissa
Serves: 6 at home or 24 tastes 

Equipment:

  • Chopping board & knife
  • 2 x saucepans with lids
  • Colander, scissors
  • Paper towel
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press
  • Salad spinner
  • Fork, skewer
  • Plates to serve
 Ingredients:

  • 4 baby beetroot
  • A large handful of broad beans
  • A handful of lettuce leaves
  • Small sprig of marjoram
  • 1 garlic clove
  • 2 teaspoons aged balsamic
  • Flaked salt and black pepper
  • 2 tablespoons extra-virgin olive oil
  • A small roll of goats’ cheese

ourkitchengarden.net

What to do:

  • Cut the leaves from the beetroot, leaving about 2cms of stalk. Reserve any small leaves.
  • Gently scrub the beets under water to remove any dirt and place them in the saucepan with cold water to cover by about 5cm. Heat on high with lid on and boil for 20 minutes until soft when pierced with a skewer.
  • Fill the other saucepan with water and set on high to boil.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into a medium bowl.
  • Carefully separate out, then wash the lettuce and beetroot leaves and spin dry. Break up into smaller pieces with your hands if needed, then roll up into a kitchen paper-lined tea towel & place in the fridge until needed.
  • Wash, dry and pick the marjoram leaves and reserve for the garnish.
  • Squeeze the garlic through the garlic press into a large bowl, then mix in the balsamic vinegar and olive oil, season with salt and pepper and stir together gently.
  • Meanwhile when the beetroot are soft, drain the saucepan and fill with cold water to cool the beets. When cool to handle, slide off the skins and root and thinly slice the beetroot. Add the slices to the dressing and toss to soak.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot slices on top. Scatter the broad beans over the top, then remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Drizzle over the remaining dressing, sprinkle with the marjoram and serve.

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

Mushroom and kale risotto

Posted on October 7, 2013 by melhm

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Feel free to experiment with different types of mushies too. And if you have any left over then go crazy making arancini!

ourkitchengarden.net

Fresh from the garden: mushrooms, Tuscan kale (cavolo nero), marjoram, garlic, onion
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Saucepan
  • Salad spinner
  • Garlic press
  • Bowls – 1 large, small, med
  • Large knife& chopping board
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a flat end
  • Heavy based stockpot
  • Measures:scales, jug, cup, tablespoon
  • 4 bowls or soup plates to serve

 

 Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • A large handful of mushrooms
  • A small handful marjoram
  • 4 or 5 kale leaves
  • 3 garlic cloves
  • 1 brown onion
  • Extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 1 lemon
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Measure the water into the saucepan, add the bouillon and bring it to a simmer on medium heat.
  • Meanwhile wipe the dirt from the mushrooms with a piece of paper towel, trim any ugly bits and then thinly slice the mushrooms.
  • Wash and spin dry the marjoram, strip and discard the stems. Wash the kale leaves, trim from the stalks and finely slice into ribbons.
  • Squeeze the garlic cloves through the press into a small bowl. Peel and finely chop the onion.
  • Heat half the butter and 2 tablespoons of olive oil and butter over medium heat in the stockpot. Add half the chopped onion and cook gently until just tender, about three minutes. Do not brown. Add the mushrooms and garlic and a pinch of flaked salt and sauté for 3 or 4 minutes until the mushrooms are starting to colour. Remove from the pan and reserve in a medium bowl.
  • Heat the rest of the butter and another 2 tablespoons of olive oil in the same pan & then add the rest of the onions. Cook until translucent & then stir in the rice until the grains begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in until fully absorbed. The stock should just cover the rice and bubble. Add the kale, and stir every minute or so for about 15 minutes, making sure you get into all the corners of the pan with the wooden spoon.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup.
  • After about 15 minutes, add the mushrooms backto the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • When you are ready to serve, add in a last ladleful of stock. Stir in the marjoram, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the soup plates and eat right away!

 

 

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | Leave a comment

Cauliflower and nutmeg soup

Posted on October 7, 2013 by melhm

Silky and spiced, creamy and smooth – we love cauliflower soup! And with a little crunchy addition of speedy croutons, we’re in heaven!

ourkitchengarden.net

Fresh from the garden: cauliflower, leeks, onion, potato, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Garlic press, peeler
  • Chopping board & knife
  • Stockpot
  • Measures – tablespoon, jug
  • Wooden spoon
  • Large & med bowls
  • Stick blender
  • Mouli
  • Microplane grater
  • Ladle
  • Serving bowls
 Ingredients:

  • 1 leek
  • 1 brown onion
  • 4 cloves of garlic
  • 1 large potato
  • A large head of cauliflower
  • Extra-virgin olive oil
  • 1.5 lt water & 1.5 tablespoons bouillon (or 1.5 litres stock)
  • White pepper & flaked salt
  • A whole nutmeg

 What to do:

  • Fill the kettle and set to boil.
  • Wash the leek, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leek.
  • Peel and finely chop the onion. Peel the potato under running water and chop into 1cm cubes.
  • Peel and squeeze the garlic cloves through the press.
  • Wash, shake dry and cut or tear the cauliflower into small florets.
  • Heat the 2 tablespoons of olive oil in the stockpot. Add the leek and onion and fry gently for 5 minutes.
  • Carefully measure the boiling water into the jug and add the bouillon. Stir.
  • Add the cauliflower, the potato and the garlic and sweat for a minute, then add the hot stock.
  • Simmer for 20 minutes until the cauliflower is tender. Season with salt and ground white pepper and puree with the stick blender until very smooth.
  • You may need to pass the soup through the mouli into another bowl to achieve an even smoother texture.
  • Just before serving, grate in about half a nutmeg using the microplane grater, the ladle out into your bowls.

 Notes: What other vegetables can be used for soup? Why do we sweat the veggies out?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Create a free website or blog at WordPress.com.