Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday 26 July 2012

What to eat tonight - Chilled Cucumber Soup



I have learnt over the years that chilled soup is a little bit like marmite. It’s something that you either love or hate. I still very clearly remember on a hot summer's evening a few years ago, cooking a 'fancy' dinner party for a group of friends and serving this little number as a starter.

I presented it with pride in a beautiful silver soup dish, sprinkled it with parsley and mint, chuffed as nuts that my guests were going to love the gorgeous creamy crispy chilled cucumber yumminess that awaited them. The oohs and aaahs were swiftly followed by confusion, which, I must admit, I was oblivious to at the time! So at the end of the evening and after a few glasses of vino blanco, one of my guests came over to me and in a 'Come dine with me' tone that was hideously embarrassing for me (rather than for him) whispered … ‘It was really great and all, but the only thing is... it was a bit cold...’

Needless to say, despite selling the concept to the best of my ability, he wasn't at all convinced by soup on the rocks and this is the thing with chilled soup - it’s an opinion divider.  Like marmite, you love it or you hate it! I have, however, learnt my lesson and only make it if I know I will have happy guests at the end of the evening.

Personally, I love soup - it's generally (if you avoid the stilton, creamy ones) low in fat, full of the good stuff and it fills you up - what's not to love?!

So do as the Italians do and enjoy yours cold! Here is my recipe for the perfect chilled cucumber soup just as my mama made it. It is a very relaxed, simple recipe and the amount of milk/cream you add is up to how thick or light you prefer your soup. Hope you like it!

Chilled Cucumber Soup
  • 2 Cucumber - grated or roughly chopped 
  • 1 cup of yoghurt 
  • 2 Tablespoons White Wine Vinegar 
  • 2 Tablespoons Olive Oil 
  • Cream/milk depending on texture 
  • Half a clove of garlic grated 
  • Salt and pepper to taste 
  • Small bunch of parsley/mint to garnish 
Whizz altogether gently so you still have the bite of the cucumber.
Keep in the fridge until ready to serve
Serve chilled.

Do you have a favourite cold soup? We’d love to know which one you like. Or if it’s not your thing – we’re happy to hear what you love eating on a hot summers evening instead.

Wednesday 18 July 2012

What to eat tonight - Pasta alla Norma

"Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0."
Sophia Bush

And I agree.

Since watching the entire box set of the Sopranos I have been completely obsessed with Italian food. To be honest, I am sure it actually started way before that, but the Sopranos definitely revived it for me. I remember sitting on the kitchen counter as a little girl, with my dad checking whether spaghetti was cooked by throwing it up onto the ceiling - if it was cooked - it would stick. I am not sure if this really worked, but hey, it was fun at the time.

Tonight I am cooking Jamie Oliver's Pasta alla Norma. It easy and SO full of flavour - perfect for a midweek meal. First things first, pour yourself a glass of cold white wine and get cooking Italiano style.

Buon appetito

Pasta alla Norma 

Pasta alla Norma - photo courtesy of Jamie Oliver - Jamie's Italy
Ingredients (serves 4)
2 large aubergines
extra virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chilli, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil stalks finely sliced keep the leaves
1 teaspoon good herb or white wine vinegar
2 x 400g tins of good quality chopped plum tomatoes
sea salt and freshly ground black pepper
455g dried spaghetti
150g salted ricotta, pecorino or parmesan cheese grated
  1. Cut your aubergines in half lengthways and the in half again so they are finger sized pieces. If the aubergines have fluffy centres remove them and chuck away
  2. Get a large non stick pan and fry the aubergine in oil and dried oregano - don't use too much oil - just enough to make sure the aubergine is lightly coated and is able to brown
  3. Once cooked add the chilli and turn it down to medium heat and add a little oil, the garlic and basil stalks 
  4.  Stir so everything gets cooked evenly, then add a swig of herb vinegar and the tins of tomato
  5. Simmer for 10-15 minutes then TASTE and correct seasoning with salt and pepper. Tear up half the basil add to the sauce and toss around
  6. Get your spaghetti in a pan of boiling water and cook according to the packet instructions. 
  7. When it's al dente, drain it in a colander and reserve a little of the cooking water 
  8. Add it to the Norma sauce with a little of the reserved cooking water, toss together back on the heat
  9. Taste and adjust seasoning to your liking 
  10. Sprinkle with remaining basil leaves, grated cheese and a drizzle of olive oil. 
Let us know how you get on..