Providing food and away giving recipes is my way to show love and caring. I discovered this recipe whilst researching healthy and strengthening soups to restore energies in convalescents or after an operation. I love it because it is a highly alkaline soup and full of plant power. That does not mean that it does not also tastes delicious and will probably be the last cold soup I will want this year!
I dedicate this to Jim, from New Zeland, who enjoyed it with us in Jersey.
Seasonal display in Borough Market
- Avocados, 2
- Fresh lemon juice, 15 ml
- Garlic cloves, 2
- Tomato, peeled, 1
- Big handful of spinach or kale
- Green or yellow pepper, 1
- Cucumber, 1
- Red onion, 1
Blend in all in a food processor until smooth, season with salt and pepper to taste and serve fresh with big slabs of wholemeal bread. It is a kind of green Gaspacho and it tastes as fresh and healthy as it looks! Go and visit your greengrocer this week end and put together your own version! Let me know and I ll publish it if you wish…
Pure green fuel
‘Pea, celery and mint soup’ is a seasonal and healthy recipe that I concocted at a recent Healthy Cooking Club with children aged 6 to 9 and I post it here ahead of the next session tomorrow because it has all the attributes I want my spring dishes to have: It is seasonal and healthy all right, but also light and warming at the same time and, more importantly, it is GREEN (my favourite colour). But let’s not forget its most endearing quality: you already have most of its ingredients in your cupboard and freezer, if not in your fridge!
- Olive oil 1 tbsp,
- 2 small chopped onions
- sea salt
- garden peas 500g (frozen is fine)
- celery, 3 stalks chopped
- handful of mint
Heat the oil in a saucepan, add the chopped onion and stir with a wooden spoon.
Add the peas, celery and 1 cup of water. Cover and bring to a boil.
Add enough water (500ml) to cover the vegetables and season with a little salt.
Bring to a boil and simmer until the vegetables are cooked : 15 minutes should suffice.
Stir in the mint, liquidize and serve.
Contact me for more information about The Healthy Cooking club for Children aged 7 to 14.
In case you haven’t guessed it, green is my FAVOURITE colour of all : the greener the better – and I don’t just mean “good for the environment”- though I like that too ! – I love the colour in fields, in clothes, in house deco and in food! Especially in food!
I just made this soup and loved its lusch, deep green and its tangy, velvety taste.
Extra virgin olive oil 3 Tbsp
Garlic cloves 4
Coriander, ground 1 tsp
Ground cumin 1tsp
Green lentils 150g
Vegetable stock 1L
Celery 1 stick
Fresh baby Spinach 200g
Lemon, freshly squeezed juice
Sea salt and black pepper
1 Tbsp of yogurt and some pine nuts
Heat the oil in large wok-style pan and add the chopped onions.
Cook for 10 min until soft, then another 10 min on higher heat to brown them. Remove some for decoration and set aside.
Add the garlic, coriander and cumin then the lentils and coat well in oil.
Add the stock and bring to a gentle boil. Turn the heat down to simmer for 30 min or so.
Add the fresh spinach and stir until wilted.
Liquidize half the soup and mix back in the pan. Season with lemon juice, sea salt and black pepper.
Serve with a dollop of Greek yogurt, some pine nuts and some fried onions, if you want.
I borrow this from Tonia George’s book “Soup”(Ryland Peters Small). With thanks!
This meal I made a couple of nights ago was inspired by a wonderfully creamy dish I enjoyed at Sketch with a side serving of Mozzarella ice-cream… I have attempted to recreate it in my kitchen, as simply as possible, and helped in that by the always concise and effective recommendations of Ginette Mathiot in “La Cuisine de Ginette Mathiot”. The result was effortless and delicious but don’t take my word for it and try it for yourself… Alternatively, go for the real thing and book a lunch at Sketch where it is on the rapide gourmet menu and sample real artist food – it is always well worth it!
Arborio rice 300gr
1 large bag of fresh baby spinach
Liquid (see recipe below) 600 to 700ml
2 maggi cubes
Grated comté 50gr
Salt and pepper to taste
Finely chop the shallots and fry in the butter in a cast iron pan or skillet: Rinse the rice under cold water, strain and add to the pan. Fry until the grains turn slightly transparent. Move them around with a wooden spoon to avoid sticking.
Steam the cleaned spinach leaves in a pan with a little water then liquidize the lot and top up the resulting green liquid with water in order to get about 700ml in total. Add 2 small magi cubes diluted in a bit of water and pour into a measuring jug.
Slowly pour the liquid into the rice and add more every time it has been absorbed. Cook on slow heat with a lid. This should take about 15mn of constant care!
When the rice is soft but not mushy, turn off the gas and add the grated cheeses. A turn off the pepper mill and it’s ready to eat with the aforementioned side dish of Mozzarella ice-cream on a bed of “rocket” and balsamic dressing! It impressed the children, in any case!
-But all good things come to those who wait (as we say in France: Tout vient à point à qui sait attendre) and so this recipe will come in my next post!