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I think it might depend on what region you are from whether you tend to use flat-leaf parsley (Italian parsley) or the curly one. I usually use the curly one when having to chop it finely using it more as a spice. Flat-leaf parsley meanwhile, …
Beautiful in color, plenty on vitamins, quick to cook and absolutely delicious! I have to say that I vamped it up with pan seared smoked hallibut – this because we had it as a left over from a lunch consisting of fish. But the halibut had not been cut in those delicious fine slices but was too salty and not very delicate. So I tried to come up with a solution to use it delicately – and a green pea soup came into mind. But you don’t need to add halibut or anything else but if you want some extra flavor, you could try to fry some smoked bacon and drizzle a handful before serving.
Green peas can be bought frozen in bags of 500 grams. I will definitely keep some on stock from now on.
Ingredients:
Method:
Slice the fennel as finely as possible. Roughly remove the stems of the parsley, mix with lemon and two cloves of minced garlic.
Meanwhile, cook up the broth, add the frozen peas and let them cook for about 5 minutes. Add about 1/3 of the mixed fennel, garlic, lemon and parsley and cook for anothoer 5 mintues. Blend well and until smooth. Add about 1/2 tsp. salt, a pinch of black pepper and cream.
Divide the soup between 5 bowl. In the center of each bowl or soup plate, place a small portion of the remaining fennel, garlic, lemon and parsley. In addition I had cut some left over smoked halibut in thin stripes and quickly turned them in hot vegetable oil and added these to the soup. On top I added a spoonful of roe (this is absolutely not necessary…you don’t need to add this or anything else. But you could add a bit of fried bacon crumbs to add taste…or other steamed fish to make it into a full meal).
Finally I topped the soup with a sprig of parsley and dill.
That’s it!
Again…don’t forget to think out of the box. The soup can be used as a base or just as it is.
What better way to start a day than with a varied healthy breakfast with eggs, bread, cereal, yoghurt and some greens. I know…you don’t have time for this every day – but here is a suggestion to a salad which is tasty and refreshing in …
Cabbage is good. I have come to love cabbage. It is healthy, it is cheap!, it lasts for a long time in the fridge and you can use it both raw in salads, cook it, pickle it…and it is super healthy! I do have a tendency to chose the lighter pointed cabbage – a white cabbage but slightly lighter and sweeter in taste. But mix this with red cabbage and/or kale or mix red cabbage with kale and you have a beautiful salad. If I pickle the cabbage, I tend to use the red one – more because of tradition in Danish cooking. It is absolutely divine in sandwiches and as a sweet and sour condiment to meats. And the good thing about cabbage – when cutting up a salad, you can mix it with pretty much anything. So if you have some left over veggies – selleri, cucumber, capsicum, spring onions, carrots, cauliflower…or fruits like apples, oranges.. you can make yourself a beautiful and hearty salad in no time using what you have on hand.
I also often add chopped nuts like soy roasted almonds or a dry roasted mix of hazel nuts and almonds.
The sauce is always important. Generally a mix of freshly squeezed lemon juice (2 tbsp), olive oil (4 tbps), salt and pepper will do the works. This you can vary by adding a bit of minced garlic and a hint of cumin. There are so many things you can do with a sauce – but for basics, these ingredients are good.
Cabbage is good…! It is quite long lasting and you don’t need to cook it. Quite often I use either red cabbage or a white pointed cabbage, – or mixed. Most importantly, when using it as a salad, you need to slice it super fine …
The other day we bought a huge piece of beef sirloin on sale, however there was much more beef than we could possibly eat. Instead of just eating left overs for three days in a row, I ended up doing different dishes based on the …
There is nothing more delicious than a hearty onion soup for a cool winter dinner. Usually, it is all about the onions and cheese – gruyere to be specific. And of course – if you have this – fantastic!! Often I make an onion soup if I have old bread, which has turned more or less hard and un-edible and cheese which has been forgotten in the fridge. It makes a fantastic dinner served with fresh bread on the side.
Ingredients:
1 lump of butter,
3 tbsp. olive oil,
2 cloves of garlic cut in pieces of 4-6,
450 grams of sliced onion (no need to be exact),
2 tsp. sugar,
1 1/2 liter of broth,
a pinch of salt,
a handful of cubed dry bread preferably without seeds and toasted,
a good handful of gruyere cheese or really – if you have some old cheese…use this but mix it with a milder emmenthal that melts well.
Method:
Melt the butter together with the oil. Add the onion and garlic and fry until soft. Add the sugar and let it cook until slightly browned (caramelized), add broth and salt – cook it for about 20 minutes and let it soak. Could sit there for a whole day – it just gets better. Divide the soup evenly into 4 bowls, top them up with bread and spread the cheese. Bake them for about 15 minutes (or until browned) in a hot oven (175 degrees C) and they are ready. Easy and easily prepared well in advance.
