Summer spinach, cucumber and mango gazpacho

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This is just the perfect hot summer day 5 minute meal.

Makes enough soup for two as an appetizer or one as a main

Ingredients:

  • 2 lebanese cucumbers, peeled
  • 3 ripe red juicy tomatoes
  • 1 garlic clove, minced
  • a generous handful of cilantro leaves (about 3/4 of a cup)
  • 2 generous handfuls of fresh spinach leaves (about 1.5 cup)
  • 1.5 tbsp of red wine vinegar
  • 1 tbsp of olive oil and more for drizzling
  • 2 to 3 pinches of sea salt and pepper

Put all the ingredients in a blender and blend until very smooth, taste and adjust the seasoning and let it chill in the fridge for 2 to 3 hours.

Serve topped with cucumber, mango, more cilantro and a drizzle of olive oil.

Bon appétit

xxx

A

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Spinash and mushroom wonton soup

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Woohoo, this recipe is one of my own (always feels good). I find that each time I find the time to cook properly I’m torn between trying one of the many recipes on my “to try” recipe list and the fun of creating one of my own.

I made these as a little treat for myself on a night where dearest husband was out for dinner. Don’t be scared away by the whole dough making process, it’s actually very easy and the result is always very impressive. And then you can say things like “yeh I was home alone last night so I just made some quick homemade dumplings for myself” and everyone thinks you’re a food queen!

Seriously, these where just delicious, here is how to make them.

Dough (makes about 24 dumplings):

– About 2 tablespoons of soft silken tofu (here the tofu is replacing the egg, so about the size of an egg)

– 2 cups of plain white flour

– 3/4 teaspoon of salt

– 1/3 to 1/2 cup of water

Filling:

– about 10 to 12 regular white mushrooms (but throwing a few shiitakes in there would be justbeautiful), minced finely

– about one cup of fresh spinach cut down a little more then roughly (if that makes any sense to you)

– 1 to 2 garlic cloves, crushed or minced

– 1 teaspoon of freshly grated ginger

– 1.5 teaspoon of sesame oil

– 1 tablespoon of soy sauce

Broth:

– 4 cups of your favorite vegan “chicken style” broth or vegetable broth

– about a 1/4 a cup of freshly minced green onions

 

To make the dough, put the silken tofu, 1/3 of the cup of water and the salt in a food processor and process until smooth. Add the flour and process again until a firm but elastic dough forms. If the dough falls apart when you hold it, add a little water and process again. Wrap your dough in plastic and leave it in the fridge for at least 30 minutes.

While your dough is resting, prepare the filling. In a nonstick pan, on medium heat, add the sesame oil and the mushrooms and cook until they have released all their water (about 10 minutes). Add the garlic, soy sauce and ginger and cook until fragrant (about 1 minute). Add the spinach and cook until soft and bright green (about 2 to 3 minutes). Remove from the heat.

While you are making the dumplings, bring the broth to a boil.

Take the dough and roll it on a flour surface until about 1 to 2mm thick. Cut the dough in 6 to 8 cm squares. To form the dumplings, drop about 1 tablespoon of the mushroom filing in each square and wet two adjacent sides of each square with some cold water. Fold the dough in two and press down the sides. You can either stop there or wet one side of the triangle and press together two sides to create a more ball shape dumpling (to explain it more clearly, brings the arms of the dumpling into a hug… that probably just makes sense to me).

Cook the dumplings in the broth for about 1 to 2 minutes. Serve with broth topped with green onions and sesame seeds. Only cook the dumplings you are gonna eat straight away, you can keep the extra ones for later in the fridge or freeze them.

Let me know what you think (especially since this is one of my own recipes)

Bon appétit

A

Leek and dill soup

dill soup

I love this recipe because it is so simple yet so delicious and comforting. I like to make an oil free version by putting the dill directly in the soup rather than making the dill oil.

To make this recipe oil free, just fallow theses simple steps:

Basically all you have to do is toss the leek in a little bit of water or oil until soft and then add the garlic. Wait a minute and then add the vegetable broth and the potatoes. Bring to a boil, and simmer until the potatoes are cooked through. Remove from the heat and add the dill. Voilà!

Here is the link to the original recipe:

Hope you’ll enjoy

Bonne appétit

xxx

A