Yellow Like Sunshine - Kourouma Curry

Named after the king, this house specialty invokes royalty. It is a dish with a savory perfumed scent that invades our favorite Sri Lankan restaurant and holds many fond memories. 

When I asked the restaurant owner why none of the Indian import shops had any curry mixes called Kourouma, he grinned the biggest grin and confirmed, "You can only find it here!" So he helped me understand the recipe with an emphasis on the yellow curry. "It has be yellow curry or it won't taste the same." I finished my plate, fetched a to-go bag to freeze for later, and went out shopping to scout out the ingredients.

Now I can make it on my own at home with several simple Indian ingredients. 

1 whole Chicken
3 tbsp Yellow curry
1 Onion
1 Tomato
1 can Coconut milk
3 tbsp Almond powder
1 star anis 
5 cloves (clou de girofle)
1 tsp cumin
1 cinnamon stick
3 tbsp Fried basil
3 Green onions
1 tbsp Fresh cilantro


Basmati Rice tinted with safran


Cook the curry in the coconut milk to make the sauce. Add the chicken and the other spices. Simmer together for 20 minutes. If you're using chicken pieces without bones you may need to add some bouillon because the bones are flavorful. Serve over safran rice.

Pizza Soup

Pizza Soup

1 onion
1 green bell pepper
1 cup (12 oz) sliced fresh mushrooms
2 (8 in / 20 cm) zucchini / courgette
14.5 oz beef broth
14.5 oz tomatoes
16 oz can pizza sauce
1 lb (4 oz) fully cooked smoked sausage links
1/2 tsp herbs de provence (pizza seasoning)

GARNISH
shredded cheese
sour cream

In a medium saucepan, combine onion, sweet pepper, mushrooms, zucchini, and 1/4 cup of broth. Bring to boil. Reduce heat, simmer covered for 5 minutes.

Thinly slice the sausage.

Stir in the remaining broth, the undrained tomatoes, pizza sauce, sausage, and seasoning. Simmer for 5 to 10 minutes more or until the vegetables are tender.

Dollop sour cream on each serving and top with cheese.
Makes 6 servings.

Tradition Meets Inovation - Quinoa Chili

What happens when all the best stuff of life converge together in a bowl of chili?

1 cup quinoa
2 cups water
1 tbsp olive oil
1 onion
4 cloves garlic
1 tbsp chili powder
1 tbsp ground cumin
3 tomatoes (or one 28 ounce can crushed tomatoes)
2 (19 ounce) cans black beans
1 green bell pepper
1 red bell pepper
1 zucchini
1 jalapeno pepper
1 tbsp chipotle pepper
1 tsp oregano
1/4 cup fresh cilantro
salt and ground black pepper

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside.

Meanwhile, soften the onion in a tablespoon of water over medium heat. When the onion is transparent add the spices : garlic, chili powder, and cumin. Cook and stir 1 minute to release the flavors. Add 2 cups water. Stir in the diced vegetables : tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Simmer 20 minutes.

Stir in the cooked quinoa. Remove from the heat, add the cilantro to serve.

Claire's Pizza

This is the easiest pizza ever! I think Claire was in junior high when she started making this wonderful recipe. It's an American-style pizza which means you can whip it up in ten minutes. No yeast means there's no need to wait for the dough to rise, you just throw it on the baking dish and put the toppings on right away. It's that simple.

Claire's Pizza

5 1/4 cups (520 g) of flour
4 tsp (15 g) baking powder (levure chimique)
3 tsp (15 g) salt
1 1/4 cup (300 ml) milk
1/2 cup (125 ml) vegetable oil or olive oil

Mix all of the ingredients in a bowl. Wash your hands. Take off your rings. Mix with your bare hands, folding the dough over on itself until all the ingredients are absorbed into the ball of dough.

Split the dough into two balls, and press onto two pizza stones. *If you are using metal or glass baking dishes you'll want to oil the surface before pressing out the dough.

Spread tomato sauce on the surface of your dough, top with cheese and your favorite toppings!

Bake at 400°F (200°C) for 30 minutes.

Only You Can Be You - Mediterranean Fish

Want to feel special? Fix this simple gourmet dish and flatter yourself. Want to make someone else feel special? Serve this dish to them and savor life together.

There are way too many providential circumstances in this cosmic universe for life to just happen by chance. You are a treasure. No one else sees the world the way you do, you are really that unique. You are intentional. You are caring. You are loved. And caring for your soul enriches all your relationships.

This is one of my all-time favorite dishes. As you can see, it's just gorgeous to serve to guests! It will make any first time chef feel like a Cordon Bleu. It's colorful. It's flavorful. And it's ohh, soo, healthy!

Mediterranean Fish
(serves four)
Two whole white fish
One red bell pepper
One green bell pepper
One-half onion
Grape tomatoes cut in half
One jar of whole greek black olives

Clean (gut) the fish. The fish monger or supermarket clerk will gladly do this for you. ;)
Lay the whole fish in a shallow baking dish.
Slice the peppers and onion super thin, cut the tomatoes in half.
Layer green peppers, red peppers, onion, tomatoes, and black olives. Drizzle with olive oil.
Bake at 400°F (200°C) for a half hour or until the onions and olives are blackened, and the fish flakes off the bone loosely.
Serve with red quinoa tossed with fresh Italian parsley.

Real Mediterranean black olives are the key to this meal. The non pitted ones have the best flavor. Here you can see that baking caramelizes the onions and olives. The olives get a bit wrinkly and the flavor changes completely. They are absolutely incredible! 

Give A Man A Fish - Fish Tacos

"Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime." - Maimonides

Fish Tacos

Tilapia. Cooked in olive oil and seasoned with chipotle seasoning.

Amazing Fish Taco Sauce. Half sour cream and half light mayonaise seasoned with chipotle seasoning.

Pico de Gallo. Fresh diced tomatoes, diced onion, and generous amounts of chopped cilantro drenched in fresh squeezed lemon juice.

Red Rice.

Amazing Quinoa and Roquette Salad

Four layers make the heartiest salad you've ever had!

Start by cooking & cooling your quinoa grains, mine is a mixture of red and white quinoa. Then prepare a generous pile of young roquette salad - these aromatic leaves look like baby dandelion leaves, but they taste nutty and are often called arugula in the Americas.  Layer equal quantities of roquette, quinoa and fresh parsley, topped with cherry tomatoes cut in half. Drizzle with balsamic vinegar, et bon appetite!

Dreaming of Luscious Summer Vegetables

First grill the eggplant / aubergine, zucchini / courgette, summer squash and mushrooms with olive oil.
Then in a springform pan, layer grilled eggplant, zucchini, summer squash and portobello mushrooms followed by fresh heirloom tomatoes, pressed garlic and basil leaves. Then sprinkle bread crumbs and fresh grated parmesan cheese before drizzling olive oil over the whole dish. In the oven for 40 minutes at 400°F (200°C)

Because eating should leave you feeling great! - Moussaka Allègée

Who knew a detox fitness retreat could taste so great!

A friend of mine came back from her detox fitness retreat, pumped and ready to live healthy. We talked late into the night about the great friends she met; real quality people who are seeking healthy lifestyles. And we talked food! Menus, calories, and most of all recipes!

Here's her favorite recipe direct from the nutritionist's desk, but you'll never believe it...

Moussaka Allègée
serves 6

2 lb (800g) ground chuck (beef 5%)
3 (9 inch) eggplant / aubergine (750g)
2 tbsp (càs) olive oil
1 large onion
1 tbsp (càs) corn starch (maïzena) ***
1 cup (8 oz / 250g) yogurt 0% fat
3 large tomatoes (375g)
fresh grated nutmeg
1 oz fresh grated parmesan
1 whole egg + 1 egg white
salt and pepper

Preheat the oven to 400°F (200°C).

Slice 2 of the eggplants into centimeter thick slices and salt them so that they start to give off their juices.

Poke the other eggplant with a sharp knife and boil it whole in salt water for 10 minutes. This just gives them a good head start while you're busy grilling...

Grill the sliced eggplants brushing both sides with olive oil.

Soften the diced onion on medium high heat in a thick bottomed pot with no oil, but a spray of water to keep them from drying out as they soften.

Mix the cornstarch into 1/2 of the yogurt.

Peel the whole eggplants and cook the flesh with the onions until it becomes sauce-like.
Peel the tomatoes and add them to to this sauce. When they boil down to sauce add the ground beef. Then when the beef is browned, add the yogurt-cornstarch mixture and grate the nutmeg directly into the pot, add just a pinch of salt and ground black pepper.

Layer your baking pan with grilled sliced eggplant. Cover with the sauce, and sprinkle fresh grated parmesan on top. Repeat as necessary.

Beat the egg, plus the egg white, plus the other half of the yogurt. Pour this over the entire dish, grate fresh nutmeg directly over this cream layer, and sprinkle with fresh parmesan cheese.

Bake at 400°F (200°C) for 20 minutes.

***Nichole's variation - If you don't have cornstarch you can thicken the sauce any way you want. Lite : 1 tbsp of rice flour. Less light : 1 tbsp of instant potato flakes.

Lasagnes à la Béchamel - French Lasagne

Lasagnes à la Béchamel
Family sized recipe for 6-10

1 batch of Simply Mouthwatering Homemade Sauce
1 box of lasagna noodles
1 onion
1 carrot
1 branch of celeri
olive oil
5 oz (150g) ground pork
8 oz (250g) ground chuck (beef 5%)
2 batches of Sauce Béchamel
fresh basil

First get your Simply Mouthwatering Homemade Sauce ready and stewing on the stove.

Then soften the diced onion, carrot and celeri in the olive oil. To these sumptuous vegetables, do add the ground pork first, and after five minutes add the ground chuck.

Meanwhile, prepare a double batch of Sauce Béchamel recipe.

When the meat is thoroughly cooked add 1/2 of the Sauce Béchamel.

Boil your lasagna noodles 8 minutes.

Layer noodles, tomato sauce, meat sauce, and basil leaves. Repeat until you run out.

End by pouring the rest of your reserved Sauce Béchamel sufficiently smothering the lasagna with a perfect smooth finish that will become golden and bubbly in cheese during the baking process.

Bake at 356°F (180°C) for 35 min.

Simply Mouthwatering Homemade Sauce

Your tomato sauce is only as good as the ingredients that you put into it.

Welcome to the story of how one of the world's most mouthwatering, healthy!!!, tastes-like-home foods has become one of our family's most unappreciated over-processed meals.

Here's what I'm thinking, I'm thinking that when scientists study the health benefits of tomatoes, I doubt they're referring to the hyper concentrated paste mixed with sugar, artificial aromas and multiple conservatives. My hunch comes from the fact that simple homemade sauce tastes very different from the canned stuff. Everybody knows you are what you eat, right? And yet something as simple as tomato sauce has become our family's cop-out food. Listen to what we say ... "No, honey that will take too long to prepare, let's just make pasta." What was I thinking? I mean seriously? Since when did tomato sauce take on fast-food status?

Now wait a minute, I reflect to myself, tomato sauce doesn't actually take that long to make... I mean, sure, it takes longer than opening the commercial can, but someone still has to cook the noodles right? And some of you girls are already taking the time to add ground beef to your sauce, and if that's the case, I say go all the way, make your own sauce girl! You're gonna love it!

Simply Mouthwatering Homemade Sauce
Olive oil
4 large tomatoes
1 onion
1 carrot
2 garlic cloves (gousses)
Fresh Parsley

If you've never peeled a tomato, here's what you do : Bring a pot of water to a boil, drop the tomatoes in for 30 seconds or until their skins get baggy. Pull out the tomatoes and the skins should fall right off.

In a deep pot soften the diced carrot and onion and the minced garlic in the olive oil over medium heat. Add the tomatoes. Simmer for a half hour. You know the tomato sauce is ready when you see the tomato paste separate from the oil, so look for pools of oil when you stir, that will indicate the peak moment to serve your sauce. Season with parsley, salt, and pepper.

Meanwhile, you can cook up your meat separately and add it in as this sauce is simmering.

Rock-N-Roll - Burger on a Half Bun

"Rock and roll is the hamburger that ate the world." - Peter York

Okay, is it presumptuous to want to write about a hamburger? I mean, who doesn't know how to make a hamburger right?

Here's what I'm thinking - This post is all about the inspiring photos, and maybe one or two highlights. Hey, after all, someone out there has probably never deseeded an avocado before, let's give them some tips... but really, honestly, I just wanted to showcase my awesome hubby, who incidentally, makes the best hamburgers in the world!

LAYERS
Fresh Sliced Onion
Banana Pepper
Canadian Bacon
Big Thick Slice of Avacado
Mega Dose of Tomatoes
Bed of Arugula - Nutty Leaves
American Cheese
Quarter-Pounder
Lightly Toasted Open Faced Bun

Burger on a Half Bun

Step one - Send hubby to the grocery, preheat the oven.

Step two - Put the french fries in the oven, and the fresh green beans on the stove.

Step three - Put the bun in the toaster.

Step four - Slice tomato through it's equator. One tomato made four perfect slices leaving only two quarter sized ends to snack on while cooking. Slice the onion and the banana pepper.

Step five - Slice avocado. You choose a ripe avocado the same way you choose a ripe peach. Don't be scared of it's unsightly rough skin, it should be soft to the touch, not soupy, not hard, peach-like. Use a sharp flat knife (not a butter knife, not a steak knife, a smooth non-serrated knife). Flip your avocado over so you can see it's stem, which always grows crooked, so look it straight in the eye and look for it's seem. Hold your knife handle toward your belly button, and blade facing down. Slice straight in the stem and through the avocado until you hit the seed then maintaining contact with the seed slice backward around the seed until you've made a complete circle. Remove your knife and twist the two halves of the avocado like an oreo cookie. Set the half of the fruit containing the seed on the table in front of you. Wielding your knife like a mini ax, you should be able to wedge the flat sharp blade of your knife into the seed with one flick of your wrist. With the blade embedded in the seed, twist the seed gently and it will dislodge from the avocado. Peel the skin off with your fingers starting at the stem and slowly undressing it. Slice as you like. Wrap unused avocado tightly in plastic wrap, or better yet, eat it immediately.

Step six - Fry the bacon. Canadian bacon has more meat, less fat, and is shaped just right for a burger.

Step seven - When the fries are done, turn off the oven and leave them in to stay warm. Start your burgers. Heat your pan on the stovetop, medium hot. Choose a low-fat meat. (Really, the price difference is worth it, if you don't believe me, try this : buy the cheapest variety, and the leanest variety and cook them side by side and compare the size of the patty after it's cooked!) Season with fresh ground pepper and sea salt.  Cook on one side until it is visibly cooked half-way up the side of the burger. Flip once. Cook on the other side until cooked thoroughly. Add the cheese.

Step eight - Assemble your Hamburger.

Step nine - Eat with a fork and knife.

Here's The Suggested Presentation :

And Here's How I Like To Eat My Burger :

;) YUM!

Cook With Abandon - Enchiladas Verdes

"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne

Apparently I'm getting wimpy. I thought it would be wise to put in half of the peppers and then taste the salsa to see if it needed more spicy hot. So I made it up with three little green chili peppers and tasted it and it kicked back. So I had my guest try it, warning him it's spicy hot. He took a taste and stared off into space. Thinking it must have taken his breath away, I go, "So, what do you think? Is it too spicy?" He goes, "I'm still waiting for it to kick in." I'm like, hum, that's odd.

Then I serve the meal and warned another friend it was spicy. She goes, "Maybe just a small piece, I don't like spicy." Then she LOVED it and ate the the WHOLE thing! Meanwhile, I could barely get mine down it was so hot. Finally, I just picked out all of the little green pepper pieces and left them on my plate. My hubby says I'm a wimp and next time I need to put all five peppers in. I'll let you judge for yourself...

Enchiladas Verdes

One Fresh Chicken
2 cups frozen chicken broth or 2 vegetable bouillon cubes
1/4 onion
1 clove garlic
2 tsp (càc) salt
1 pound fresh tomatillos - about a dozen
5 fresh green serrano peppers - I use three
1/4 onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup (6cl) vegetable oil
1 cup (100g) crumbled queso fresco
1/2 onion
1 bunch fresh cilantro

In a large pot, combine chicken breast with chicken broth, one quarter onion, a crushed garlic clove, and salt. Cover the pot over medium-low heat, and boil the stuffing out of that chicken! (about 20 minutes) Pull the chicken out of the liquid, and let it cool in a strainer over the pot in front of a big drafty window.

When it's cool enough to handle shred the chicken with your hands.

Place the tomatillos in a pot of water, enough to cover them. Bring them to a boil, and continue boiling just until the tomatillos turn a different shade of green (bright green to dull army green). Strain tomatillos and place in a blender with the reserved chicken broth, and another quarter piece of onion, another crushed garlic clove, a pinch of salt, and serrano peppers chopped up with scissors. Blend. Ta-da! Green Salsa!

Fry your corn tortillas in vegetable oil and layer with paper towels between them. Dip the crunchy tortillas in salsa to soften them, stuff them with shredded chicken and a scoop of salsa. Roll the wrap, top with a scoop of salsa, queso fresco, chopped cilantro, and the rest of the onion, chopped.

***VARIATION - Flour tortillas stray a bit from the authentic tradition, but sometimes I need recipes that I can make ahead and pop in the oven at the last moment. So I shredded the chicken and purée the salsa then right before my guests arrive I stuff big floppy burrito tortillas with chicken, salsa and sour cream. Then I wrap them and snuggle them together for a nap in a shallow baking dish. I cover them with green salsa while they bake fifteen minutes. Then I serve them with extra green salsa, onions and sour cream. Yum!

Third Time's A Charm - Parmentier de Canard accompanied by it's own foie gras cream sauce

 

Nichole's signature dish.

Inspired by my favorite cooking show, this recipe has been once altered, twice tweaked, and tailored three times again.

Chic as a button, this dish never fails to make a great impression!

When you open the canned duck you'll notice it is canned in pure white duck grease. I scoop out a large spoonful of the white fluff to cook my shallots thoroughly.

I've tried to use the generic preserved duck. It was so-so. But fortunately for me a fellow food fan gave us this wonderful can, a nice brand name. It was just SOOO amazing! You wouldn't believe the impact quality ingredients make, it's like night and day. So I definitely recommend splurging to make this recipe, it has such a unique and savory flavor.

Meanwhile I shred the duck straight out of the can. Using my fingers like a squeegee I slip the excess duck grease off of the legs and pull the meat apart into a separate bowl.

Once the meat is shredded I add it to the pan of shallots. The idea is to heat the meat and to dry it, because as it heats more grease becomes liquified and I have to strain off the liquid several times before the meat is golden and a bit dry. It's not naturally a dry meat, and if it's too juicy it will collapse under the weight of the mashed potatoes.

I need a mashed potato tower that is thick and stable. For this, I choose potatoes that are firm, dense and creamy. Personally I like big giant brown potatoes with thick skins and firm flesh. The amount of foie gras added varies depending on taste but also depending on the type of potato chosen, whether or not it has a pronounced flavor. My rule is : I always add half what I expect to use and then taste it. You can always add more, but when you've added too much it can never be undone. In this case, I expect to use 2 tsp of foie gras in the potatoes, so start with one and work up.

I always overstuff my dishes with food. They're gorgeous when they're heaping!

The basil comes from my window box herb garden, a great city girl survival tactic. :)

Follow the instructions on the sauce. I've made it several ways, this method works best. It's much creamier when you thicken the cream first.

This was a really fun recipe to try. I've made it over and over again! The best part is every meal feels like a special occasion. Even if it's not!

Parmentier de Canard
accompanied by it's own foie gras cream sauce

Preparation time : 45 minutes
Cook time : 30 minutes
For 4 people

INGREDIENTS
4 legs and thighs of preserved duck
2 large shallots
5 large potatoes (2.5 lb)
1 3/4 cup heavy whipping cream
1 pinch of salt and pepper
3.5 oz foie gras de canard
3 tsp veal stock bouillon powder
12 cherry tomatoes
torn basil leaves

Preheat the oven to 356°F.

CANARD

One scoop of white duck grease from the canned duck heated with the shallots in a large pot. Shred the duck meat with your fingers and heat it with the shallots until it's nice and golden. Strain off the oil.

MASHED POTATOES

Peal, boil and mash four large potatoes. Taste after adding one tsp of foie gras and then a second tsp if you want a stronger flavor.

ASSEMBLY

Line the mini pans with parchment paper. Fill them halfway with duck meat and press it tight into the mold. Then generously layer the mashed potatoes on top, I like to pile up mine taller than the pan. Place the mini pans into the oven for 20 min.

CHERRY TOMATOES

Place the cherry tomatoes on a baking sheet with olive oil and torn basil. Put them in the oven with the parmentier.

MINI-FRIES
Peel and grate one large potato. Fry handfuls in little piles in shallow oil in a deep pot. The grated potato will stick together wherever it touches more potato, so you'll have gorgeous patties of mini-fries ready to decorate your dish with flare! Surprisingly you can have these fried just before your guests walk in the door and they'll still be nice an crispy after a little chat and a first course.

FOIE GRAS CREAM SAUCE

Heat the heavy whipping cream with a pinch of salt and pepper, allow the cream to begin to thicken.

Add the foie gras in cubes and 3 tsp of veal stock. Whisk.

DECORATION

The tomatoes will come out of the oven first, place three on each plate. Then use the excess parchment paper to lift the parmentiers out of their molds and carefully slide the tower onto the plate. Then pour the foie gras cream in a puddle until it fills the plate's surface. Finally place a patty of mini-frites on top of the parmentier to decorate it. Serve hot!

Parmentier de Canard
accompagné de sa sauce Crème de Foie Gras

Préparation : 45 minutes
Cook time : 30 minutes
Pour 4 personnes

INGRÉDIENTS
4 cuisses de canard confit
2 grosses échalotes
5 grosses pommes de terre à purée (1,2 kg)
40 cl de crème fraîche fluide entière
1 pincée de sel et poivre
100 gr de foie gras de canard
3 c à c fond de veau
12 tomates cerise grappe
feuilles de basilic fraiches

Faite préchauffer le four à 180°C.

CANARD :

Je verse deux cuillères de soupe de la graisse dans une poêle et je fais revenir les échalotes. Cependant, il faut effilocher le canard. (Une bonne marque aura un meilleur goût. Je préfère Reflets de France.) Puis je égoutte les tirés du canard et je les ajoute aux échalotes. Je les égoutte encore aussi rapidement que la graisse fond. L’idée c’est de sécher le canard pour que les parmentier tienne présentable au moment du service. Je fais dorer le canard et je l’égoutte encore.

PURÉE DE POMMES DE TERRE :

Il faut une purée bien épaisse et stable. Choisissez donc les pommes de terre à chair ferme pour une purée dense, onctueuse et qui tient debout tout seule. ;) La quantité du foie gras varient selon les goûts, mais aussi selon les pommes de terre choisies, s’ils ont un parfum prononcé ou pas. La règle : Commence par la moitié de foie gras, vous pouvez toujours en rajouter. Deux cuillères à café ont suffi.

L'ASSEMBLÉ

Tapisses les mini moules à souffle avec du papier cuisson. Remplie le moule à moitié du canard, et appuie bien. En suite disposes une couche de purée bien généreuse. Mets le tout au four pendant 20 min.

TOMATES :

Enfourner les tomates cerise sur une plaque de cuisson sel, poivre, 1 goutte d’huile d’olive pendant les 20 min avec le parmentier.

MINI FRITES CROUSTILLANTES :

Râper 200 gr de pommes de terre et les faire frire.

SAUCE FOIE GRAS :

Faire chauffer la crème salée et poivrée, laisser épaissir légèrement.

Ajouter le foie gras en cubes, 3 c à c de fond de veau, mixer le tout et faire réduire légèrement.

I've Got Sunshine On My Cheeks - Melon Gazpacho

Like a true masterpiece this dish looks like a work of art as it comes out of the kitchen. It's power-packed with vitamins to give you that energy boost you crave and that natural bursting with sunshine glow!

You'll need fresh quality produce. Start with tomatoes that explode with sunshine and sweetness in every bite.

Melon Gazpacho

2 Tomatoes
1/2 Canteloupe Melon
1 Red Bell Pepper
1 Orange Bell Pepper
1 Cucumbers
1 Red Onion
3 tbsp (càs) white wine vinegar
2 tbsp (càs) olive oil
1 tsp (càc) Worcestershire Sauce
Salt & Pepper

Drop the tomatoes in boiling water for only two minutes to loosen and remove their skins. Dice the tomatoes, keeping only the flesh and not the seeds.

Wash all ingredients before peeling and seeding. Dice all of the vegetables very fine.

Mix half of each veggie in a blender with the vinegar, olive oil, Worcestershire, salt & pepper.

Save the rest of the diced veggies to use as a garniture. Store the soup and diced veggies separately in the fridge for up to three hours. Serve cold, with a generous heap of diced veggies in the most artistic fashion you can imagine!

Melon Gazpacho

Trompez 2 tomates dans l’eau bouillant 2 min. pour libérer et puis enlever la peau. Coupez-les en petit dés.

Prennez également 1 concombre épluché, 1/2 melon, 1 oignon rouge, 1 poivron rouge, 1 poivron orange. Coupez-les en dés finement.

Dans un mixer mélanger la moitié des legumes avec 3 càs vinégre de vin blanc, 2 càs huile d’olive, 1 càc de Worcestershire sauce, 1 pincée de sel et de poivre.

Gardez le reste des petit morceaux en garniture. Réservez la soupe et la garniture séparément 3 h au réfrigérateur. Servez froid. Versez la soupe dans une soupière accompagné d'un bon dose de petit dés et l'art est née.