Beetroot and Black Russian Tomato Soup with Feta

Beetroot is not only a rich source of carbohydrates, but has no fat and is a great source of fibre, as well as said to have anti-carcinogenic properties in the red colouring matter. It is also one of the many vegetables with a range of antioxidants which help to fight various diseases as well as being a source of folic acid. Black Russians on the other hand are rich, dark mahogany-brown tomatoes a little bigger than cherry tomatoes, that have a delicious blend of sugar and acid with a distinctive, complex. It is raved as being one of the best-tasting tomatoes because of its luscious sweetness. The beetroot and black Russians meld together to form a uniquely robust soup that is given a salty tinge and creamy texture via the addition of crumbled feta garnished atop the soup. Best served with crusty white bread.

This is an adapted recipe by Hugh Fearnley Whittingstall the 'talented British writer, broadcaster and campaigner widely known for his uncompromising commitment to seasonal, ethically produced food.'

Serves 4
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes

Ingredients: 3 to 4 medium, apple-sized beetroots, (500-600g), grated coarsely, or choped into small dice; 500 g ripe Black Russian tomatoes; 1 clove garlic, chopped roughly; 1 medium onion, peeled and finely chopped; 2 tbsp olive; 500ml good strong stock (beef is best, but chicken or vegetable will do); salt and freshly ground black pepper; 125 g Greek feta cheese
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Method: Place the beetroot in an ovenproof dish, fairly hot oven (190 degrees C). Roast for about half an hour, then add the halved tomatoes, throw over the garlic and drizzle over half the olive oil. Roast for another 25-30 minutes, until soft and pulpy. Rub tomatoes through a sieve to remove the skin and pips.

Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the stock, tomato puree, beetroot and simmer gently for 7-10 minutes until the beetroot is tender. Season lightly with salt and freshly ground black pepper. Transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary.
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To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version.

To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.

Broccoli Soup with Lemon-Scallion Cream

This soup is an adapted recipe from Molly Wizenberg's blog Orangette, author of cookbook 'A Homemade Life'. The lemon-scallion cream punches up this classic comfort soup by adding a refreshing, exciting dimension and re-inventing what can be boring broccoli soup with an irresistible zesty flourish. Should you have any leftover sour cream mixture, it makes for a delicious dip along with potato chips or cucumber and carrot fingers.



Serves 4-6

Ingredients

For the soup: 1 tbsp unsalted butter; 1 tbsp olive oil; 1 small yellow onion, coarsely chopped; 2-3 cloves garlic, coarsely chopped; 800 g broccoli, both crowns and stems, trimmed and coarsely chopped; 5 cups chicken or vegetable stock; 1 rind (about 2 inches square) from a piece of Parmesan cheese; ¾ tsp. kosher salt, or less if your broth is well salted

For the sour cream:1 cup sour cream (not low-fat or nonfat); 2 scallions, white and pale green parts only, very thinly sliced; ¼ cup minced chives; 1 tsp grated lemon zest; 2 tbsp fresh lemon juice; ½ cup finely grated Parmesan cheese; ½ tsp kosher salt; ¼ tsp pressed or minced garlic

Method: In a small stockpot, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic, and cook for one minute. Add the broccoli, stock, Parmesan rind, and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.

While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust as necessary.

To finish the soup, remove the Parmesan rind. Using a blender and working in small batches – when puréeing hot liquids, never fill the blender more than one-third full – purée until very smooth. (Alternatively, purée it in the pot with an immersion blender) Return the soup to the pot, add a few dollops of the cream mixture – I add about 1/3 cup – and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, re-warm the soup gently over low heat. Serve the soup with a spoonful or two of the remaining cream on top.

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Eager to warm up your winter?
Try Heston Blumenthal's Pea and Ham Soup
or Spiced Pumpkin Soup

Chicken Tom Kha

In February, 2008 a celebrity chef and food critic became Thailand’s Prime Minister, a record first in world history. Take that Mayor Swatzernager! This recipe is one from his collection.

Tom Kha is a favourite of mine and is surprisingly easy to make. I did find that the leftover portion I re-heated the next day developed a depth of flavour missing the day I made it. Refreshingly zesty and aromatic with heaps zing thanks to the lemongrass, kaffir lime leaves, lemon juice and galangal (kha) that infuse the broth, coconut milk finishes the soup adding a smooth creamy texture, tempering the zing just a little. Be warned this soup will leave you craving more, while your lips bear the brunt.

If you like, the soup can also be made with shrimp, pork, beef or mushrooms, so feel free to substitute the chicken in this recipe. Thai's customarily enjoy Tom Kha ladled over a bowl of steamed Thai jasmine rice, but it is lovely simply on its own as a soup as well.

Serves 4 as soup; 2 if eaten over rice.

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Ingredients: 450 ml chicken stock; 4-5 kaffir lime leaves, shredded; 4 or 5 2 inch pieces fresh , bruised to release flavor; 1 inch cube galangal sliced thinly; 4 tablespoons fish sauce; tablespoons lime; 120 g chicken breast, cut into smallish bite sized pieces; 150 ml coconut milk; 1 small red Thai chili, slightly crushed; Coriander leaves to garnish.
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Method: Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,bring to a boil, and add the chicken and coconut milk, then the chili peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes or until the chicken is cooked through.

Udon Noodle Soup with Silken Tofu and Mushrooms

A complete carnivore the very idea of vegetarianism is absurd to me. I simply cannot fathom why anyone in their sane mind would voluntarily sign up to eat nothing but “grass”. While I advocate a balanced diet, and relish my greens, even enjoy foraging for new types and kinds of veggies (and trust me there are so MANY!), I believe veggies are best served as a side complimentary to a meaty main! Eliminating meat altogether – whoa, that's just crazy talk!

Contrary to my carnivorous palate, this is a Japanese soup - delicate and nourishing, enriched with katsuobushi aka bonito flakes or dashi that are dried, smoked flakes of bonito, (a variety of tuna particular to Japan) that resembles wood chips. Silken tofu adds a unique textural dimension, fresh, tender spring veggies contrastingly crisp and thick soba noodles finish the broth adding wholesome satisfaction. The subtle, fresh flavours go well with a tangy or spicy kimchee served on the side.

This recipe is from Ric and Trudy’s website Mediterrasian dedicated to the health benefits of traditional Mediterranean and Asian foodways.

Ingredients: ½ cup sliced dried shiitake mushrooms, or thickly sliced fresh mushrooms; 90g Udon noodles, 5 cups dashi stock (made with dashi stock powder, most convenient); 1½ tablespoons Japanese soy sauce; 1 tablespoon finely grated fresh ginger; 1 carrot—thinly sliced on the diagonal; 1 cup chopped bok choy (optional) ; 6 oz (180g) silken tofu—cut into ½-inch cubes; 1 scallion (spring onion)—thinly sliced on the diagonal

Method: Soak the dried mushrooms in boiling water for around 15 minutes (or use thickly sliced fresh mushrooms instead). Drain and squeeze dry. Cook the noodles in boiling water for 4 minutes, rinse under cold water and drain. Heat the dashi stock in a large saucepan until boiling, then add the soy sauce, ginger, carrot, bok choy, tofu, mushrooms and scallion and cook for 6 minutes. Place equal amounts of the cooked noodles in the bottom of two bowls, and top evenly with the dashi stock, vegetables and tofu.

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To make my Cucumber Kimchee click on this link

And if you liked this recipe you may like to try these:

Sweet Pork and Citrus Scallop Dim Sums

Vietnamese Cold Rolls with Nuoc Cham Dipping Sauce

Pea and Ham Soup

Australia's official Head of State is the Monarch of the Commonwealth Realms, currently Queen Elizabeth II. Although her official birthday is April 26, 1926 it is celebrated on a range of dates in the different countries of the Commonwealth of Nations, in most of Australia, her birthday is officially celebrated on the second Monday in June enabling a long weekend which the Aussies love dearly. This year the 'Queen's Birthday' falls on on June 8.

I decided what better way to celebrate the day than to whip up a quintessential Brit favourite. The first thing that came to mind was Pea and Ham Soup, which honestly I must admit I have never actually eaten.

With a couple of clicks I landed on The Times Online Food and Drink, UK and found Heston Blumenthal of Fat Duck fame's very own recipe. In fact the recipe he says is on the menu at his recently launched gastro-pub, Hind's Head.

Blumenthal famous for his use of molecular gastronomy at the Fat Duck - a process whereby ingredients are matched according to their chemical makeup is responsible for unusual pairings, his tasting menu features interesting delights, namely snail porridge, salmon poached in liquorice and egg and bacon ice-cream. Personally speaking the thought of molecular gastronomy - taking food out of the kitchen and into the lab - test tubes and bunson burners replacing mixing bowls and cook tops - well, my attention begins to wane. However, I cannot say it does not peak my curiosity. So if like me you manage to muster the courage, you'll be hard pressed for a table owing to the fact that the place is booked out for months in advance and then there is the matter of the cost, £125 for their tasting menu!

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Now back to the soup. Warm and satisfying I recommend this soup be served as a hearty helping that requires nothing before, after or along side. It is simply marvellous on its own resonating depth in flavour and aroma, making for a rich, robust companion on a winters day.

In Blumenthal's own words, "If it were possible to pick peas from the pod and cook them within a matter of hours, then I would insist that everyone used fresh peas, but the so-called fresh peas that are available to us in the supermarket are less fresh than the frozen variety. This is because the latter are frozen within minutes of being picked, preserving the intensity of the fresh flavour."

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Serves 6

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Ingredients

For the ham-hock stock: 1 small onion, cut in half; 1 large carrot, cut in half; 1 celery stick, cut in half; 1 large leek (white part only), cut in half; 1 garlic clove, crushed; 1 bay leaf; 4-6 sprigs of thyme; 4 black peppercorns; 1 ham hock; 2 litres water

For the soup: 50g butter; 200g shallots, sliced; 75g pancetta, chopped; 1 garlic clove, crushed; 500g frozen peas, defrosted; Salt and freshly ground black pepper

To finish: 2 smoked bacon rashers, cut into 1cm dice; 180g frozen peas

Method: Combine all the ingredients for the stock in a large, heavy-based pan and bring to the boil over a medium heat. Skim any scum from the surface, reduce the heat and simmer gently, uncovered, for 2 hours until the ham hock is cooked. Remove from the heat and leave to cool, then strain the stock through a fine sieve, reserving the ham hock on one side.

For the soup, heat the butter in a large pan, add the sliced shallots, pancetta and garlic, then sweat for 10-15 minutes until the shallots are tender. Add the stock, bring to the boil and skim any scum from the top. Add the peas and return to the boil, then purée in a liquidiser. Pass through a fine sieve into a clean pan, bring back to the boil and correct the seasoning. If the soup is too thick, add a little water until the desired consistency is achieved.


Shortly before serving, fry the smoked bacon cubes in a hot pan until crisp. Flake the meat from the ham hock. Cook the frozen peas in boiling salted water until tender, then drain. Divide the peas and ham between 6 soup bowls, pour the soup on top, then scatter over the bacon and drizzle over a little of the bacon fat from the pan.

Roasted Kumara and Squash Crab Bisque

This recipe by Syrie Wongkaew, a graphic designer from New Zealand with a ‘passion for food’ is the perfect recession buster bisque, swapping lobster for crab! The kiwis refer to sweet potato commonly as kumara, thus the name of recipe. With the Australian winter coming on I am exploring the usage of Australian root veggies like sweet potato and pumpkin which are extremely versatile. This is a hearty recipe, a contemporary twist on the classic lobster bisque. The velvety roasted sweet potato and squash puree complimented the clean, sweet flavours of the steamed Australian blue swimmer crab I used, a drizzle of freshly made pesto with extra virgin olive oil lifted the dish by adding bold contrast. Although this dish presents beautifully as an appetiser, it can be served on its own as a main course, a big bowl with generous helping of crab on top is sure fire way of comforting chilly winter nights in style!

Ingredients: 1/2 large butternut squash, cut into chunks, 1 white kumara (sweet potato), peeled and thinly sliced, 1 orange kumara (sweet potato), cut into chunks, Olive oil for drizzling, Honey for drizzling, Pinch of sea salt, pepper and paprika, 1 large white onion, chopped, 1 tbs of olive oil, 1 tbs of butter, 6 cups organic chicken stock, 1.5 tsp of sea salt, 1 cup of cream, A handful of basil leaves, 1/8 cup of freshly grated parmesan, 8 pinenuts, 1 clove of garlic, 1/4 cup of extra virgin olive oil, 1 kg crab, quartered




Method: Pre-heat the oven to 375F. Using a really sharp knife finely chop half the basil leaves and garlic clove together. Add the rest of the basil and pinenuts and keep chopping. Add the freshly grated parmesan and continue to chop until it's incorporated with the basil mixture. Once the pesto is really finely chopped, add the 1/4 cup of olive oil and stir well. Set aside.
Lay the squash and orange kumara out on a baking tray fleshy side up. Drizzle with olive oil and honey. Sprinkle with salt, pepper and paprika. Cover with foil and cook for 1 hour or until soft. Set aside to cool.

Meanwhile, add the remaining olive oil and butter to a large stock pot. Add the onions and sweat for about 25 minutes on a low heat. Stir regularly to stop the onions from caramelizing. Add the white kumara and 1 tsp of salt to the pot and stir well. Cover and cook for 15 minutes. Next add the chicken stock and stir. Add the pumpkin and orange kumara pieces to the pot. Bring to the boil for 10 minutes. Meanwhile, steam the crab until done (about 10 minutes.) Remove flesh from crab and set aside.

Use a hand blender directly in the pot to blend the soup until completely smooth, to avoid having to strain and transfer back and forth. If you prefer use a food processor to do so. Re-heat the soup in the pot and add the cream and 1/2 tsp of salt. Once ready to serve, ladle soup into bowls and top with crab meat and drizzle with pesto.

Spiced Pumpkin Soup avec Troisieme Fromage Foldovers

Especially comforting on a cold, wintery night...

Ingredients: 2 tbsp olive oil, I onion chopped, 1.5 butternut pumpkin, peeled, deseeded and chopped, ½ ginger paste, ½ tsp garlic paste, 1 tsp ground cinnamon, 4 cups chicken stock, ¼ cup thin cream to serve

Method: Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 mins, until soft and lightly golden. Add pumpkin, spices and stock. Bring to the boil, reduce the heat slightly and cook soup, covered, for about 25 mins until the pumpkin is very soft. Cool slightly, then process with a hand blender until smooth. Return to the pan to reheat. Serve soup drizzled with cream.

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Troisieme Fromage Foldovers

Ingredients: 1 sheet frozen puff pastry, half a brown onion chopped, 100 g Parmesan, 100 g Greek Feta, 50 g blue cheese, 100 g cream, salt and pepper to season, egg wash

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Method: Pre-heat the oven to 180 degrees C. Allow the puff pastry sheet to lie on the kitchen bench for 10 - 15 mins, in the meanwhile caramelise onions in a saucepan then set aside in a medium sized bowl. Add the cheeses and cream to the bowl and fold over gently to combine. Cut the puff pastry in four squares, distribute the onion between the four squares then heap on on 1 1/2 tablespoons of the cheese mixture on top, season with pepper and salt. Fold over the puff pastry in triangles and crimp the edges with a fork to hold it firmly in place. Place on a baking tray, brush generously with egg wash and pop into the oven for 20 mins or until golden brown.