Cucumber Cazpacio

We have 3 different types of cucumbers in the garden this year. Nostrano, cute small green ones and our all time favorite round pick-nique cucumbers.
Nothing better to come home after a day in the garden and make a lovely cazpacio with the days harvest.

You'll need:

  • 2 cucumbers
  • 1 Tbs mustard seeds
  • 1 small onion finly chopped
  • juice of 1/2 lemon
  • 1 1/2 dl vegetable stock
  • salt pepper
  • fresh dill
  • if you have boretsch to decorate

Peel and cut one of the cucumbers in small chunks. In a mortar grind the mustard seeds. Mix the cucumbers, onions, lemon juice, vegetable stock and spices.
Cut the second cucumber ( without peeling ) in small dices. Add to the soup. Add some of the dill, roughly copped. Let it site in the fridge for 2 hours.

Before serving, decorate with boretsch flowers and more dill.

Serve with xxx

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Yesterdays Dinner: Beetroot soup and Flammkuchen

Yesterdays dinner was so nice I have to write it down so I don't forget to do it more often. It's quick and easy ( if you buy ready made dough for the flammkuchen).

Beetroot soup with thyme and creme fraiche.

Flammkuchen with creme fraiche, goats cheese, thyme, onions and honey.

Related Entries:
Red Autumn Salad
Beetroot marinated salmon with 2 kinds of beetroot
Grilled Mackerel and caramelized beetroot
Mixed green salad leaves with luke warm beetroot and roquefort
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Asparagus soup

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Can you actually imaging to puree fresh asparagus? This delicious vegetable is way to precious to treat this way, no?  Well I actually did. We have asparagus in our garden and at the moment I almost don't know what to do with them. I gave away plenty ate even more and still there so many.
So yesterday I did it, I came home with a bunch of freshly cut asparagus determined to make a soup.

1 spring onion finely sliced
1 glove of garlic finely sliced
8 asparagus peeled at the bottom and cut into pices ( keep the cone end aside)
1 laurel leaf
1 dl white vine
salt and pepper
olive oil
whipped cream

Sauté the spring onion and garlic. Add the asparagus bits. Add the wine and 3/4 liter good vegetable broth.
Cook for 20 minutes. Meanwhile cook the cones.
Blend the asparagus with the broth and season.

Serve with the cream and the cones on top.

Related Entries:
Raw asparagus salad
Shaved asparagus pizza with broad beans
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Sensational soup

Vegetable broth with raw red and green vegetables

I had this soup at the "Suppe Lädeli" in Zürich the other day. I never had a soup like that, so refreshing, so different.
Tried to cook it myself last night and it turned out very nice and best of all it's a very quick dinner.

Make a vegetable broth, or take a ready made one that you like or maybe how still have some frozen one in your freezer. A some freshly  grated ginger. Cut some cucumber, avocado and tomatoes into cubes.

Serve the broth with the veggies, 2 drops of fresh lemon and lot's of fresh cilantro. You can also ad some cooked white rice.

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Onion soup

Onions

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We're into soup these days. Broccoli soup, minestrone, barley soup ... Today it was onion soup. One day after the Bernese "Zibele Märit" it seemed like the right thing to cook.

1 kg organic onions
1 Tbs butter
6 gloves garlic
1 laurel leaf
a bunch of fresh thyme twigs
1.5 l vegetable stock
baguette bread
100 gr good sbrinz cheese grated

Melt the butter together with some olive oil, add the thinly sliced onions and garlic, the laurel and the thyme leafs and fry covered over medium heat. Stir from time to time. Fry for 15 minutes. Turn up the heat and let them become golden. This gives them a sweet and intense flavour. Add the stock and season with salt and pepper.
Let the soup simmer for 20 minutes.
Put the soup into a oven proof dish. Roughly break the bread and put it "on the soup" , drizzle some olive oil over the bread and ad the cheese. Put into the preheated oven until the cheese has melted and starts to become brownish.

We accompanied the soup with salad and a great selection of british cheese. Lincolnshire Poacher from the Isle of Mull, and Montgomery’s Cheddar.

More on the Zibele Märit?:

Related Entries:
Onion tart with mustard and fennel
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Broccoli Soup

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I not so good in soups. Or at least not as good as I would like to be. I can do nice minestrone type of soupes. But I always make them the same way. I definitely lack fantasy and I don't have a good book.  But I love soups especially vegetable soups.
Inspired by a post on 101 cookbooks I tried Heidis Borccoli soup. It's delicious, fast and they way I like soups.

croutons

5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total
1/4 cup butter or olive oil (I like 1/2 and 1/2)
1 1/2 tablespoons whole grain mustard
1/4 teaspoon fine grain sea salt
soup:

2 tablespoons unsalted butter or olive oil
1 shallot, chopped
1 medium onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, finely chopped
3 1/2 cups light, good-tasting vegetable broth
1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets
2/3 cup freshly grated aged Cheddar, plus more for topping
1 - 3 teaspoons whole grain mustard, to taste

smoked paprika, more olive oil, creme fraiche (optional)

Preheat your oven to 350F degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 - 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.

While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.

Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.

Serve sprinkled with croutons, some toasted pumpkin seeds,  the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

We accompanied it with baked chèvre on red chicorino salad - yummy!

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Pappa pomodoro

tomato soup

Stefan made this lovely soup for us the other day.

Tomato aromatico

  • 5 gloves garlic
  • some basil stalks and leafs
  • approximately 15 halved cherry tomatoes
  • 1 onion roughly chopped
  • lots of olive oil
  • salt and pepper

Preheat the oven on 180 °. Cook slowly for approximately 1 hour till the oil starts to take on the scent of the tomatoes.

  • 2 slices of good bread in crumbles
  • 1 onion
  • 1 garlic glove
  • 1 tin of pelati
  • fresh basil leaves
  • 1 egg yolk
  • 2 tbs acceto balsamico
  • a glass of white wine

Meanwhile fry an onion and a little garlic, add the bread crumbs, add 1 tin of pelati, some withe wine and some water.
Let it simmer for 10 minutes.  Add the tomato aromatico and chopped fresh basil leaves. And cook for an other 10 minutes.
Season.

Beat 1 egg yolk  and add 2 tbs acceto balsamico.

Serve with a bit of the acceto mixture and a basil leave on top.

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We served it with freshly made focaccia.

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Easy fish soup

We finally arrived in sardinia for a 3 week holiday. The first few days we did nothing except lazy beach life and quick pasta dinners and the  occasional fish from the grill.
Grill-fish means lots of bones and leftovers. Time for fish stock.
When I got up in the morning,  the house was filled with the smell of simmering stock.

Fish stock:
Throw the left overs from yesterdays fish ( we had spigole ) in a big pan add lot's of water, celery stalks, parsley, laurel, carrots, chill, fennel seeds and onions. Season with pepper and cook for several hours.
Make lot's you can freeze it and use it an other day.

For the soup just ad fennel, onions and celery stalks and season with  salt and pepper. Bring to boil and cook for several minutes, ad fish, mussels and scampis cook till everything is ready.


We served the soup with grilled bread, rouille and aioli.

Rouille:
I did not remember how one makes a proper rouille so I just  pounced  2 chilies, some withe bread that I soaked in milk and some olive oil the mortar. I did not ad garlic. Not that I don't like it but there is plenty of garlic in the aioli and that's enough for me.

The aioli:

Aioli is basically a fresh mayonnaise with lots of garlic in it. What I do is instead of raw garlic I use braised one.
I cook a whole garlic head in a little white wine and vegetable stock in the oven for about 1 hour. For this I use a small oven tray and cover it with aluminum foil.

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Wiederaufbau

stärkt und schmeckt!

Die vielleicht gesündeste Suppe auf Erden:

zuerst Hühnerbouillon selbstgemacht:
1 grosses Bio-Huhn und ein paar Flügeli,
2 Stangensellerie,
2 Karrotten,
1 Lauch,
2 Zwiebeln
und ein paar Körner schwarzer Pfeffer in 6 Stunden auskochen.
Danach absieben, auskühlen und Fett abschöpfen.

Dann mit ein paar schönen, ausgelösten Stücken vom Hünerfleisch,
4 Scheiben Ingwer
1 Peperoncini
2 Stägel Zitronengras zerdrückt
2 Limettenblätter
etwas Limettensaft
einige Shii Take Pilze
Hand voll Spinat,
Hand voll Erbsen,
Hand voll Reisnudeln aufkochen
und  mit Salz oder Soya-Sauce abschmecken

weckt die verloren geglaubte Kraft!

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A very nice dinner

oysters

lentil soup

focaccia

artishokes

the soup

A simple yet very nice dinner this was. Oysters, lentil soup, artichokes and focaccia bread.

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