Author Archives: TAMK

Curried parsnip soup with sweet peppers and paprika

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travels around my kitchen

A nice soup to warm you up, body and soul!

Parsnip (or ‚Äúpanais‚ÄĚ in French) may not be yet on your ‚Äúfavourites‚ÄĚ shopping list but it has the advantage of being plentiful and cheap at this time of year. The British here use it cut as long chips and roasted with olive oil and thyme, but ¬†only recently I have¬†enjoyed it in a very typical soup paired with Curry.

A bit of Britain and a bit of India in an unlikely butIMG_3322 winning combination…

Curried parsnips soup

  • ¬† ¬† ¬† ¬† 300g parsnips
  • ¬† ¬† ¬† ¬† ¬†2 medium onions
  • ¬† ¬† ¬† ¬† ¬†2 to 3 cloves garlic
  • ¬† ¬† ¬† ¬† ¬†25g butter
  • ¬† ¬† ¬† ¬† ¬†1 tablespoon curry powder
  • ¬† ¬† ¬† ¬† ¬†1/2 chopped fresh red chilli
  • ¬† ¬† ¬† ¬† ¬†Sweet paprika to taste
  • ¬† ¬† ¬† ¬† ¬†1.2L chicken or vegetable stock
  • ¬†‚Ķ

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Aubergine dip

Caviar d’aubergine

  • 4 aubergines
  • 4 tablespoons of Tahini
  • 1 lemon
  • pinch of salt
  • 2 cloves of garlic
  • olive oil
  • Pepper
  • Smoked paprika, 1 tsp

Wash and cut up the aubergines in two halves, then brush with a little olive oil and place the halves on a roasting tray. Bake in the oven for 1h ¬†at 170¬į.

Once cooled, peel them and squash them with a potato masher. Add the lemon juice and other ingredients and finish with a little trail of olive oil.

Olive Oil Chocolate brownies – A Nigella recipe

Last may, on a walk by the cliffs with some friends, I sampled the best chocolate brownies ever at the charming Salmarsh café in Seven sisters country park, Sussex. This recipe, inspired by Nigella Lawson, is the closest I can get to the Saltmarsh brownies Рthat is until I go back to enjoy them!

 

This month, I have travelled to a land of cacao and volcanoes, of high rain forest and dry Pàramo heath, of hot springs and salty ocean waves, and I wanted to celebrate the beautiful, godly taste of chocolate with this very delicious recipe which unites the best cacao from South America with the best olive oil and almond from Europe. A nice one to take on holiday wherever you are heading!

Ingredients list:

  • Virgin olive oil, 100 ml (plus more for greasing)
  • Cocoa powder, 50 grams good-quality (sifted)
  • Boiling water,125 ml
  • 2 teaspoons best vanilla extract
  • Ground almonds, 200 grams
  • ¬Ĺ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • Caster sugar, 150 grams
  • 3 large eggs

Preheat your oven to 170¬įC. Grease a 22 or 23 cm/ 9inch tin with a little oil and line the base with baking parchment.

 

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, dark, fragrant paste. Whisk in the vanilla extract, then set aside to cool a little.

 

In another bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

 

Put the sugar, olive oil and eggs into the bowl of a mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have a pale-yellow, aerated and thickened cream, a lot like a mayo.

 

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and add the ground almond (or flour) mixture.

 

When it is all well mixed in, pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

 

Let it cool for 10 minutes on a wire rack. Eat with ice cream.

PS: Have tweaked the original to include less sugar and oil and more almond but see what you like!

Green crusted salmon side

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Split-pea and cumin soup from Marrakech

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Today I take you to Marrakech, the red city of the desert, the Mother of all oasis! We went to the fruit and veg’¬†souk to choose the ingredients for a very typical Marrocan soup in the warm colours of the flag.

Diced vegetables for a stunning mix of colours

Diced vegetables for a stunning mix of colours

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Ingredients list:

  • Split-peas, one cup
  • Water, 5 cups
  • Carrots, 2 diced
  • Red onions, 2 diced
  • Cumin, 2 Tbsp
  • Parsley , chopped to taste
  • Lemon, ¬Ĺ squeezed
  • Salt and pepper
  • Bay leaves, 2

 

First wash and chop all the vegetables.

Then melt the onions in a pan (with lid) and 1 tbsp of olive oil. Cook until brownish.

Add the well rinsed split-peas, the diced carrots and churn all into the hot oil for a few minutes.

Add the cumin and the bay leaf with the 5 cups of water.

Season with pepper and a little salt ( I prefer to add the rest of the salt at the end).

Leave on a medium heat for 45 min to one hour. Remove the bay leaves. Check the tenderness of the split-peas and carrots. Serve with parsley and lemon juice . Add salt or water if necessary.

Good food is a journey in itself, it bears a story, it stirs your soul. It takes you away and back…

Enjoy !

 

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