Tuesday, 17 October 2017

'Cheesy' Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons

Did you see the red sun yesterday?!

It was truly Amazing - I am not one of those people who throws the word around lightly, it really was amazing.  

Early on in the week I made a Red Tomato Curry, today I share a bowl red soup which by all means should have been green according to the both the photograph in the cookbook, but also the ingredients including broccoli.  Upon a little research on blogophere, I noted that other food bloggers had also made the Cheesy Broccoli Beer Soup and it was also not the vibrant green featured in the cookbook Street Vegan, so I felt relieved that I was not heavy handed with either the soy sauce  or tamari and smoked paprika.    
Anyway, this Cheesy Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons was ridiculously flavourful, but in a very good way.  I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional yeas.  It was also very velvety.  Its definitely a soup that clings to the spoon.
I even loved the Smoky Sunflower Chorizo which I served as croutons, but I could easily eat it as a nibble in place of savoury nuts too. 

Sunday, 15 October 2017

Red Tomato, Fenugreek, Paneer Coconut Curry

Over the weekend, we cleared the greenhouse and harvested the last of the ripe red tomatoes and some of the green, the rest were removed and burned.

Saturday, 14 October 2017

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.
This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

  I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.  

Thursday, 12 October 2017

Tomato Salsa on Toasted Bread

Whether its the start of the tomato season or the end of it, the best way to enjoy homegrown tomatoes is fresh of course, but its not always easy.

This recipe started off as Pan Con Tomate - Catalan Tomato Bread  or is it  Catalan Pa Amb Tomaquet - bread with tomatoes, but it quickly evolved into a Tomato Salsa on Toasted Bread.  
It was good and enjoyed just before the griddled bread could go soft and soggy.  As I have mentioned before I don't do soggy bread.
Many oif the Pan Con Tomate recipes I found did not use a herb, and those that did used either basil or parsley, so i was not sure if this was authentic.  My version has coriander because I always have some to hand.  I have also eaten something similar in Cyprus, but it was doused with good extra virgin olive oil.