CHILLED CUCUMBER SOUP WITH FRESH HERBS AND CHILI

6-8 servings

2 cups (5 dl) Crème Fraîche

2 cups (5 dl) Greek Yogurt (plain, whole fat)

1/2 cup (2 1/2 dl) chopped fresh basil

1/2 cup (2 1/2 dl) chopped fresh mint

1/2 cup (2 1/2 dl) chopped fresh parsley

1/2 cup (2 1/2 dl) chopped fresh chives

1/2 cup (2 1/2 dl) chopped fresh dill

1 jalepeno or spicy red pepper

1 large garlic clove

1 cup water

6 English cucumbers, peeled, seeds removed (4 coarsely chopped for processing; 2 cut in fine slices for the finished soup) 

Fresh lemon juice (one lemon)

1/2 teaspoon hot sauce, such as Tabasco or 1 -2 tsps. chili flakes (more, if you like it spicy)

Salt & pepper to taste

Optional toppings: smoked salmon, baby shrimp, dill and/or cruotons

Using a food processor, mix this soup in batches. I usually start with garlic, chili, half the créme fraîche and yogurt, lemon juice, and half of the herbs. Process slowly, adding half of the chopped cucumbers, 8 quarters, peeled and seeded. Mix well, making sure the larger cucumber pieces have been finely chopped. Repeat the process with the remaining ingredients, except the water. Remember to save 2 cucumbers for the finished soup. ”Rinse” the food processor with a cup of water and pour into soup. Add salt and pepper  to taste. Add bouillon and extra tabasco , if desired. Add the remaining finely sliced cucumbers. Chill for three hours or overnight. Serve with any of the optional toppings. 

Heads up on the freezing/thawing/marinating time - you’ll need a few days of preparation before serving this lovely dish!

Ingredients:

For the Salmon:

2.2 lbs. (1 kilo) salmon fillets (ask your local fisherman or head on over to Whole Foods)

Scant 1/4 cup (!/2 dl) salt (NaCl - no substitutes!)

Scant 1/4 cup (1/2 dl) sugar

10 - 20 white peppercorns (crushed, preferably in a mortar)

1 & 1/4 cup (3 dl) fresh dill (chopped)

For the Mustard Sauce:

3 TBS. white wine vinegar

3 TBS. sugar

9 TBS. coarse mustard

1 & 1/4 cup (3 dl) fresh dill

1 cup (2.5 dl) neutral oil (I like the organic canola oil)

salt and white pepper to taste

To prepare the salmon: (I always freeze the salmon for 24 hours before preparing this dish. Thaw in fridge for another 24 hours and then go to town)

Remove any small bones from the fillets with a pair of tweezers.

Mix the sugar, salt and pepper in a bowl.

Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.

Cover with 1/3 of dill.

Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.

Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.

Remove from plastic wrap and discard juices.

Rewrap and refrigerate another 24- 48 hours.

Scrape off the marinade and slice paper thin.

To prepare the Mustard Sauce:

Using a food processor, combine the first four ingredients and chop/mix well. Slowly add the oil until the sauce is creamy. Add salt and ground white pepper to taste.

For the sauce: 

2 tbsp olive oil

3 garlic cloves, finely chopped

800g plum tomatoes, skinned and chopped (I use 2 cans of fire roasted tomatoes)

1 tsp caster sugar

6 small fresh bay leaves,scrunched up a bit

12 fresh basil leaves, torn into small pieces

Fry the onions and garlic cloves in olive oil on medium heat. Toss in the other ingredients and simmer.

*Ultimate lazy tip: Use a jar of really good tomato pasta sauce (Barilla works well) and add your favorite herbs.

For the pie shells: (makes two)

I use ready made pie shells from Trader Joe’s (Yup, I’m truly lazy). Simply thaw the shells, sprinkle a handful of grated parmesan cheese and a teaspoon of salt to each shell and roll. Or make your favorite pie dough recipe and add the parmesan and salt. Here’s my favorite:

6 oz. (170 g.) Philadelphia Cream Cheese

1 cup (227 g.) softened butter

2 cups (4.75 dl) flour

ice water to mix

Combine the first three ingredients in a food processor and mix. Add a handful of parmesan and one teaspoon of salt. Add ice water (a tablespoon at a time) and mix carefully until dough is sticky but “workable” - you should be able to flatten it into a disc without having it stick to your fingers. Cover in plastic wrap and chill for one hour. 

For the filling:

Small pinch saffron strands

150ml double cream

2 large free-range eggs, plus 1 large egg yolk

25g parmesan, finely grated, plus extra for sprinkling

250g (about 30) small, mixed yellow and red vine cherry tomatoes

Heat a frying pan, then add the saffron strands and toss around for a few seconds. Tip

into a mortar and leave to cool (they will go brittle). Meanwhile, warm 2 tbsp of the

cream in a small pan. Grind the saffron to a fine powder with the pestle, then add to the

cream and set aside.

Heat the oven to 200°C/180°C fan/ gas 6 with a baking sheet inside. Line the pie shells

with small squares of foil and fill with baking beans. Put on the hot baking sheet and bake

for 15 minutes until the edges are biscuit-coloured. Remove the foil and beans, then return

the cases to the oven for 5-7 minutes until the bases are golden. Remove from the oven and

lower the heat to 190°C/170°C fan/gas 5.

Beat the eggs, egg yolk, saffron mixture and remaining cream in a jug, then stir in the

25g parmesan and salt to taste. Spoon an equal amount of the tomato sauce into each pie. Top with about 5 tomatoes, then carefully pour over some creamy saffron mixture.

Put on the baking sheet and bake for 20 minutes until set and lightly golden.

Ingredients:

3 large eggs

3/4 cup light brown sugar

1/2 cup coconut sugar

1 tsp. vanilla extract

1 tsp. rum extract

1 3/4 cups peanut butter (I like the crunchy, organic kind)

1/2 cup unsalted butter, softened

1 cup chocolate pieces (bittersweet chips or chopped dark chocolate- 70%+)

1 cup chopped pecans

1 cup chopped salted/smoked almonds

1 cup chopped salted nuts of your choice 

1/2 cup unsweetened coconut flakes

4 cups gluten-free oats 

1 tsp. salt

2 tsps. baking soda

Preheat oven to 350°F (180°C) Line several large baking sheets with parchment paper.

In a bowl of a standard mixer fitted with the paddle attachment, beat eggs and sugars until pale yellow. Add vanilla and rum extracts. Beat in peanut butter and butter.

Add all other ingredients and beat with a wooden spoon. You may need to use your hands (the kitchen’s best utensils). 

Shape the dough into large balls and place on the parchment paper about 3” apart. Flatten each cookie with the palm of your hand. Bake for 15-18 minutes.

This is a fun and versatile recipe; you can throw in any of your favorite ingredients (raisins, cranberries, candy pieces, even crushed potato chips). Be sure to balance the salty with the sweet - the combination is so tasty! 

1 medium head of purple cauliflower 

6 spring onions (chopped finely)

1 large bunch of fresh cilantro (chopped finely)

1/2 cup dry roasted peanuts

Zest and juice of one lime

1 tsp. toasted sesame oil

1 tsp. neutral oil (I use organic canola oil)

3 tsp. fish sauce (can be substituted with 2 tsp. soy sauce for the vegetarians) 

1/2- 1 tsp red chili flakes (depending on your spicy tolerance level)

Salt and pepper to taste

Whisk the lime juice, lime zest, oils, fish sauce (or soy sauce) and chili flakes in a bowl.

Using a food processor (or your weary arm as I did - darn food processor up and died on me!), chop the cauliflower (a few pieces at a time) into very small pieces (it should look like couscous). 

Finely chop the onions and cilantro. 

Toss with the lime “dressing” and add salt and pepper to taste.

Chill for one hour, serve and ENJOY!

Celery works well as a substitute for the cauliflower, if you’re not into the cabbage “thing”. 😁

Grate one cup of Pecorino Romano Cheese. Toss in 1 tsp. chili flakes. Crank up the oven to 325° F. Line a cookie sheet with parchment paper. Place heaping spoonfuls of the cheese on the paper (about an inch apart) and flatten with the bottom of a glass (or your hand- best kitchen utensil ). Bake for 10 minutes or until golden brown. 

Ingredients:

1 lb. frozen peas

2 cloves garlic, sliced

1 jalepeño pepper, seeded and diced

1/2 cup fresh cilantro

1 TBS. olive oil

2 1/2 tsp. lime juice

1 TBS. fresh mint

3/4 tsp. salt

1/2 tsp. cumin

1/2 tsp. crushed red pepper

In a food processor combine all ingredients and pulse until you reach a guacamole-like consistency.

Scrape down sides with spatula as necessary. Add water if mixture is too thick. (It should be pureed but with texture.) 

ENJOY!

Moroccan Chocolate Truffles

INGREDIENTS

1 cup tahini

6 ounces bittersweet chocolate, chopped

1/4 cup plus 2 tablespoons honey

2 teaspoons kosher salt

1 tsp vanilla extract

1 tsp rum extract

1 1/2 teaspoons ground cinnamon

1 teaspoon finely grated orange zest

1 cup shelled roasted, salted pistachios

1/4 cup plus 2 tablespoons toasted white sesame seeds

PREPARATION

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally.

Carefully pour tahini mixture into a glass baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60–70 minutes.

Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.

Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.

Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.

Tomatillo Sauce

1 lb. tomatillos (or green tomatoes) rinsed

3 poblano peppers (seeds removed)

1 jalapeño pepper (seeds removed)

1 yellow onion (halved)

3 large cloves of garlic (whole) 

Juice of one lime

Place the above ingredients, with the exception ot the lime juice, on a baking tray. Toss with olive oil, smoked salt and pepper. Roast in the oven at 400° until the veggies are browned (30-40 minutes). I'm at high altitude so it took a bit more time (almost an hour). Let cool. 

Using a food processor or high-powered blender, mix the veggies until smooth. Transfer to a bowl and add the juice of one lime. Feel free to add the zest of the lime, chili flakes (if it's not spicy enough), and salt and pepper to taste. 

This is a most versatile sauce - can be combined with tofu, chicken, fish, meat ... just about anything! It's healthy and so delicious! I like to eat it by the spoonful (when I need a kick)! 

Healthy Breakfast Pancakes

2 bananas

2 eggs

1/2 cup rolled oats (gluten free)

1/2 tsp. baking powder

pinch of salt 

Throw everything in a blender (don't forget to peel the bananas) and mix thoroughly. Fry spoonfuls of batter in a non-stick frying pan over medium heat. Serve with your favorite fruit. Fast, easy and delish! 

MINI PIES WITH ASIAGO, FETA AND ASPARAGUS

Makes 12 small pies

Ingredients:

! package phyllo dough

24 fresh asparagus

7 oz. Philadelphia Cream Cheese

2-3 eggs

1/3 cup of milk

3 oz. crumbled feta cheese

7 oz. grated asiago (or Västerbotten, if you’re in Sweden)

1/2 tsp ground nutmeg

1/4 tsp. cayenne pepper

salt and pepper to taste

Instructions:

Set oven at 400 ° F.

Rinse asparagus and remove the bottom bits. They should break off att a natural “breaking point”.

Boil in lightly salted water for 2 minutes. 

Drain and let cool. Chop into small pieces, saving the tops for decoration.

Beat the cream cheese, eggs and milk.

Add salt, nutmeg and peppers.

Add the asiago and feta cheeses and mix well.

Line a dozen muffin form pan with muffin liners of your choice.

Cut the phyllo dough into squares. (6 x 6 inches). Cover the dough with a damp cloth to keep it moist.

Fill the muffin forms with phyllo dough, one sheet at a time, and brush with a bit of olive oil. I use only a few sheets. 

Fill the forms with the cheese mixture.

Bake the mini pies for 10-15 minutes. 

Let cool and decorate with the tops of the asparagus. 

Ingredients

For the spice paste

2 lemongrass stalks

2 garlic cloves

3 red chillies, deseeded if you don't want too much heat

5cm/2in fresh ginger, peeled

4 kaffir lime leaves

1 lime, juice only

For the soup

1 tbsp vegetable oil

2 banana shallots(or 4 round shallots), finely chopped

pinch sea salt

1 tsp cumin seeds

500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped

600ml/1 pint vegetable stock

400ml/14fl oz can light coconut milk

salt and freshly ground black pepper

For the herby yoghurt

2 tbsp plain yoghurt

1 tbsp fresh mint, chopped

1 tbsp fresh coriander leaves

5cm/2in cucumber, deseeded, chopped

flatbread, to serve

 Recipe tips

Method

For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).

For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.

Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.

For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber.

Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper.

To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread.