Summer has officially begun…sunshine, blue skies, shorts, t-shirts, flip-flops, running under the garden sprinkler (the kids), enjoying long evenings out on the patio (the grown-ups).
Here’s an ideal little something to sip in the shade while you enjoy your summer…
(about 1.5L/ 2.1pt)
2 cucumbers, peeled, halved, pitted and chopped
3dl/ 0.63pt vegetable stock
1 clove of garlic
4tbsp olive oil
100g/ 0.2lbs bread cubes
a couple of twigs of parsley
salt & pepper
Make the stock and add to all the ingredients. Purée and add the seasoning. Chill for a couple of hours (if your a little bit better organised than I am, you can prepare it the day before and leave it to chill over night). Thats it, you’re done!
After “slightly” indulging on the bank holiday weekend (barbecues & brunches), I’m in need of a healthy…salad!!! But nothing plain please! The transition between weekend and working week is hard enough.
This recipe is definitely not plain, quite the opposite and extremely delicious…
1 red pepperoni
1/2 red onion (forgot to put on my shopping list)
1/4 red cabbage
1 bunch of coriander (none in the shop so I substituted it with mint)
70g cashew nuts
65g peanut butter
1 tbsp honey
1 piece of grated ginger
3 tbsp soyasauce
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp olive oil
water if needed
Cook the Quinoa in water and leave to cool down. In the meantime chop up the veggies and start the dressing. Warm the peanut butter and honey until liquid (be careful as my first batch burnt to the bottom of the pan), leave to cool and add the rest of the ingredients. If the dressing is to thick, just add water until you achieve a consistency you like.
Things don’t always go to plan, as you might have noticed by the ingredients (and the first batch of dressing), but can still turn out alright…
After an eventful week…one of the cats went missing for 5 days, our younger son bruised his arm badly and had to wear a sling for a couple of days and our youngest caught Scarlet Fever…all that next to the usual organised chaos. I definitely need a little bit of soul food. If you feel the same give this a go!
400g/ 1.7cups celery Root
2tbsp olive oil
4dl/ 0.8pint cider or apple juice
5dl/ 1pint vegetable stock
1,5dl/ 0.3pint cream
salt and pepper
half a bunch of chervil
Chop up the onion and celery root, fry until the onions brown slightly. Add the cider and vegetable stock. Leave to simmer for about 30 minutes. Purée and pour in the cream. Season with salt and pepper. Garnish with chervil and there you have it…
…perfect soul food.