Roasted fennel & Carrot
- 1 kg carrots, peeled, trimmed and sliced
- 2 bulbs of fennel, trimmed and sliced, tops reserved to serve
- 1 onion, sliced
- Olive oil
- 2 cloves of garlic, unpeeled
- 1.6 litres vegetable stock
- 100 ml single cream, to serve
- rosemary and thyme
Preheat the oven to 350f .
Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
Put the roasted veg in a large pan with the vegetable stock and bring to a boil. Simmer gently for 15 minutes, then puree in a blender, until completely smooth. return to pot and add dash thyme and rosemary and sumer gently again 15 minutes
Add salt and peppers to taste
Serve with cream and chopped fennel on top
Roasted Tomato Bisque.
.
. 2 tablespoons balsamic vinegar
. 1 medium onion, finely chopped
. 2medium carrot, finely chopped
. 2 celery rib, finely chopped
. 2 garlic cloves, finely chopped
. 3 tablespoons organic type flour( healthiest if you grind your own) extra creamy you can use heavy cream
. 4 cups home made chicken or vegetable stock
. 4 oven roasted roasted tomatoes pureed
. sugar to taste (a dash helps with the acid from the tomatoes)
. optional 1/4 cup heavy cream
. Salt and freshly ground pepper
. 2 fresh sage leaves
. Optional 3 tablespoons red wine or sherry
. Optional lobster or crab meat
. 1/2 cup garlic or cheese croutons, for garnish or parmesan cheese (optional)
1. In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over medium heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, balsamic vinegar,tomatoes puree, sage leaves and bring to a boil. Add sugar if desired to taste.Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender.
2. Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is heated through without cream cook until desired thickness. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons or parmesan and serve.
Roasted Poblano, baby leek and potato soup
• 2 large fresh poblano peppers
• 1 tablespoon olive or grape seed oil
• optional 1 tablespoon buter
• 1/2 cups leaks thin sliced
• 1 large onion, diced
• 3 poundsGerman Butterball potatoes, peeled and diced
• 3 large garlic cloves, peeled and cut in half
• 2 1/2quarts home made chicken or vegetable broth
• 1/2 teaspoon chopped fresh thyme
• dash of fresh rosemary
• optional 1/4 cup heavy cream
• Salt and fresh pepper to taste
• optional cheese your choice
• Optional: 2 large grilled boneless chicken breasts, thinly sliced or shredded rotisserie chicken
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and slightly blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler. Cover in an empty pot or bowl. Let cool until handleable. Rub the blackened skin off the chiles and pull out the stem and seed pod. Dice and set aside.
In a sauce pan add oil and butter scoop in the leeks and onions and continue cooking until the vegetables become soft then add garlic and cook for 5 more minutes. Add the potatoes, stock, thyme and rosemary, bring it back to a boil, then lower the heat to medium and cook for about 20 minutes or until the potatoes are completely soft.
You can use either a countertop blender or an immersion blender. If you're using a countertop blender, you'll need to puree the soup in batches, taking care not to overfill your blender. Return the soup back to the pot and add the diced poblano. Bring the soup back to a simmer ( add cream if desired ) and cook for 10 more minutes so that all the flavours meld. You can add cheese during the last step or as a garnish. Taste and season with salt,, pepper.
Spicy Pumpkin Medjool Bites
All ingredients are organic,( but use what you have)
Recipe is a base line, omit, add create flavours, fruits, nuts to your liking
Just keep in mind sticking texture to hold mixture into a ball form
(Last three ingredients were added to one batch, I made 2 for Sunday)
10- 13 medjool dates
1 cup pumpkin purée, fresh or roasted(sugar pie was what we used)
1 cup dried unsweetened coconut ( grind until fine, or buy fine)
1/3 cup raw almond meal
1/2 hemp seeds
1/2 cup raw pumpkin seeds
1/3 cup raw walnut pieces/halves
1 teaspoon freshly ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground cloves
1 tsp homemade vanilla extract/ or bought will do too;)
Pinch of sea salt
These additional ingredients can be added or not to taste
1/4 cup honey( optional)
1/4 cup peanut butter ( optional)
1/2 cup raisins (optional)
In food processor place medjool dates and blend lightly until small chunks, stop, add
all ingredients except berries.
Blend until reaches desired consistency (personal taste finer or chunkier)
Add berries by hand
Form into balls and roll in finely ground coconut, seed or nut. Add spices to coating mixture if desired and enjoy
Store in the refrigerator.
*Last note, you can dehydrate in ball or flatten like a cookie form, for long time storage*
Pumpkin Spice Bites
(In baking and cooking we use both metric to imperial)
Cook Time appr: 20-25 minutes
Cook temp: 350 F
24 mini muffins / 12 small muffins
INGREDIENTS
All ingredients used were organic and freshly ground ( use what you have it all works);)
Batter:
10 tablespoons unsalted butter,(if salted reduce salt in recipe) @room temperature,
2 cups whole wheat flour
1 cup untreated flour
2 teaspoons baking
1 teaspoon coarse salt
1 teaspoon freshly ground cinnamon
4 allspice freshly ground
4 cloves freshly ground
1/8 teaspoon freshly ground nutmeg ( porcelain graters are amazing)
(All the spices except nutmeg was ground in coffee grinder)
1/3 cup milk
1 1/4 cups pure pumpkin puree
1 teaspoons vanilla extract
1/3 to 1/2 cup raw cane sugar
1 large egg
Top coatings optional
1: 2 Tbsp raw or piccolo sugar
1 teaspoons ground cinnamon
2 Tbsp butter, melted
2: grate some piccolo sugar and a pinch of salt and dust
3: Just enjoy!
INSTRUCTIONS:
Preheat oven to 350 F.
Coat muffin pan with olive or grape seed oil
In a medium bowl, whisk together flour, baking powder, salt, and finely ground spices.
In a bowl hand beat butter and sugar together, add egg and whisk for a minute, ( good for the arms)
Add pumpkin, milk, and vanilla, whisk
Add flour mixture gradually into moist mixture until evenly blended, don't over mix.
Spoon batter into muffin cups and bake until a toothpick inserted in center of a muffin comes out clean or rise is plump and firm
cool in pans on wire racks 10 minutes.
Remove from muffin cups
Top if desired
Place on wire racks and cool.
Best eaten within 24 hours, if they last;)
Butter Chard with salsa Verde and cheese
2 table spoons grape seed oil
3 to 4 cups loosely chopped butter chard( or spinach or Kale )
1/2 an onion diced
3 cloves roasted garlic garlic ( in a skillet no oil ad garlic cloves with husk on and continue to cook until a little black on the skin. Remove and peels skin of.)
1/4 salsa verde or any blended salsa
salt and pepper to taste
queso fresco or Monterey jack, goat gouda what ever your preference
In a non stick fry pan over medium heat add oil, diced onion . Sauté until golden then add the butter chard, roasted garlic and sauté for a few more minutes. Add salsa verde or other salsa and simmer until the juice has evaporated. After the juice has evaporated remove from the heat and add the cheese while stirring. Add salt and pepper to taste and serve.
roasted salsa verde (green salsa)
ingredients
tomatillos 6-8
hot pepper 1-2 (depending on your heat preference)
garlic 3 to 4 clove
1/2 onion finely cut into rings
cilantro good handful
salt
lime
To remove husk from tomatillo place in a bowl with hot tap water for 5 minutes
Cut tomatillos in half.
Roast the tomatillos, onion, chile(s) and garlic(with husk on) on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything including cilantro to a food processor or blender (peel Garlic first), including all the delicious juice the tomatillos have exuded during roasting and puree. Add salt to taste.
If a little to thick to puree add a squeezed lime.
ready to serve
A favourite with this is prawns or scallops. Pour salsa into a fry pan simmer and add prawns or scallops. Wonderful smoky flavour.
Also great on pork chops.
Roasted Poblanos con crema or tomato
2 tbls grape seed oil
3 to 4 roasted garlic cloves ( in a skillet no oil ad garlic cloves with husk on and continue to cook until a little black on the skin. Remove and peels skin of.)
3 to 4 poblano peppers
1/2 onion cut in 1/2 rings
cream or pureed tomato
salt
To roast the poblanos place on a rimmed baking sheet on top reck of oven on high broil be sure to turn as they blacken and blister. When all sides are done place into a plastic bag and fold to seal wait 10 minutes or cool enough to handle. remove skin and seeds as well as stem. Cut into strips and set aside
In a non stick sauce pan on medium add oil, onion and sauté until brown. Then add garlic and poblanos and continue to cook for 5 minutes. Add the cream or pureed tomatoes and simmer until thick.
Ready to serve over pasta, beef chicken or just wrapped in a tortilla
salsa verde (green salsa)
ingredients
tomatillos 6-8
hot pepper 1-2
garlic 1 clove
1/2 onion finely diced
cilantro good handful
salt
lime
To remove husk from tomatillo e place in a bowl with hot tap water for 5 minutes.
In a food processor or blender add garlic, hot pepper and pulse until finely chopped. Then cut tomatillos in half and add to the blender and blend. If a little to thick to puree add a squeezed lime. Ounce nicely blended add cilantro and salt to taste about 1/2 teaspoon and blend some more.
Dice the half onion. After you dice put in a fine strainer and rinse with cold water.
Pour salsa into serving dish and add onion.
Hint Goes great over any white fish. Just as you are finishing the fish or chicken in your fry pan pour the salsa verde in for a few minutes.
Cold beety borscht
6 to 8 medium size red or golden beets
3 to 4 cups water
few large clumps fresh dill
1 garlic clove
1/3 cup good balsamic vinegar
tsp lemon juice
cream or no cream
pinch of salt
2 tbls finely chopped fresh dill
Place beets, garlic, and dill whole or halved in a pot with the water and simmer on medium heat until tender or place in dutch oven and roast with half the amount water.
If using a pot remove the beets and simmer broth until there is about 2 cups water. Then remove the dill and Skins (if you want) place the rest in a blender and blend until smooth. It may take a couple of batches.
Pour back into pot and add the balsamic, lemon juice,salt and stir. Let cool.
Ounce cool you can add the cream, fresh dill and place in fridge.
Serve any time
Garden Cucumbers & Fresh Mint Toss
6 young cucumbers
2 Tbsp med cloves garlic grated or minced
2 Tbsp Extra Virgin Olive Oil (organic)
3 fresh leaves mint ( Moroccan ) chopped finely
2 fresh leaves Lemon Verbena chopped finely
Pinch of Organic salt of preference - Himalayan was used
In small skillet over low heat melt butter - add olive oil and garlic.
Sauté for approximately 3-5 minutes until garlic becomes translucent.
Remove from heat let cool for about 1/2 hour.
While cooling, finely slice cucumbers, sprinkle with pinch of salt and chopped mints.
Pour garlic mixture over cucumbers and gently turn mixture in.
Serve
Serves 6 - 8
Deep Pesto's
1 cup lightly packed fresh Basil
1/4 c Raw org cashews
2 Tbsp walnut pieces
1/4 c Pecorino Cheese
1/4 c Romano Cheese
4 med garlic cloves
1/ c org extra virgin olive oil
Sea salt - ground pepper
Combine all ingredients in a blender or food processor
Pulse until fully blended and creamy in texture
Extra( can be frozen)
Makes about 1+ cups
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Minty Pesto
Follow the recipe for Deep Pesto
substituting 1/4 cup of the basil for mint leaves of your choice.
Substitute 2 Tbsp Brazil nuts for walnuts
Creamy Caesar
Here is our recipe for Creamy Caesar salad dressing. Warning requires a 5 foot bubble, good thing we are surrounded at this time of year by those we love. Garlic is a weakness.
When we make caesar dressing, we make enough to last for a few days, unless someone gets in there and eats it with a spoon. Not mentioning any names
We use a kitchen aid but a food processor will do. When we had the restaurant we did it by hand with a large whisk, thank god for the kitchen aid.
Ingredients
12 egg yolks
6 to 8 cloves of peeled garlic
2 to 2 1/2 cups extra virgin olive oil
1/3 cup balsamic, red wine or malt vinegar
3 tbls concentrate lemon juice
1 tsp Worcestershire sauce
1/2 tsp dijon mustard
tabasco secret ingredient not to make hot but bring out flavours
Separate egg yolks, use whites for something else
Place egg yolks in mixer and turn on high whip until egg yolks are thick and almost thin pudding texture.
Keep mixer on high and start to slowly add olive oil, this must be drizzled in very slowly or it will separate. Watch the edge of the bowl while drizzling when oil builds a little along the edge stop pouring and let it mix together and then start again. Keep adding oil until texture is like thick pudding, should be somewhere over 2 cups of olive oil. It takes time to learn the mixture as it is more by what it looks like than an exact measurement. Turn off when done but do not remove.
Once that is done it is time to mince the garlic.We use a miniature food processor. The finer the garlic is minced the better.
If using a food processor to mince add about a table spoon Worcestershire, table spoon Dijon and blend until smooth add lemon juice if needed to help blend.
Once garlic is minced or blended turn mixer on to lowest setting.
Add about 3/4 of the minced garlic ( if not already mixed in add table spoon Worcestershire and table spoon Dijon)
Then slowly add 3/4 of the lemon juice and 3/4 of the vinegar.
After this take out of mixer and stir slowly by hand to get all edges mixed in.
Important now is to taste and see if it has enough tang and garlic for you, if not add some more of the Garlic, vinegar and lemon juice. It is all about the taste, we like a little extra tang.
Once you are happy with the taste then add 3 drops tabasco no more this will just bring out the garlic flavour
Creamy Butter Chard
2 table spoons grape seed oil
3 cups loosely chopped butter chard( or spinach or Kale )
1 diced onion
3 cloves garlic coarsely chopped
1/4 cup chicken broth ( or water or blended salsa )
salt and pepper to taste
1/4 cup cream goat cheese or any type cheese you would like.
In a non stick fry pan over medium heat add oil, onion & garlic. Sauté until golden then add the butter chard and sauté for a few more minutes. Add the chicken broth and simmer until the juice has evaporated. After the juice has evaporated remove from the heat and add the cheese while stirring. Add salt and pepper to taste and serve.
