Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

Advertisements

Food: Whole roasted Levantine spiced rutabaga

Inspired by perusing the NOPI cookbook by Ramael Scully and Yotam Ottolenghi, I came across their recipe for ‘whole roasted celeriac’. This is my interpretation of that kind of dish using a rutabaga.

 

You’ll need:

  • 1 peeled rutabaga (Swede, Swedish turnip)
  • 2tbs gram flour, sifted
  • 1tsp sumac
  • 1tsp tomato pureé
  • 1tbs Lakrids salted liquorice syrup, liquorice powder will also work
  • 1tsp dried parsley
  • Zest of 1/2 a lemon
  • Juice of 1/2 a lemon
  • Splash of rosewater
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Oil, for frying
  • Salt & Pepper

 

For the pistachio pickled apricots:

  • 5 apricots, halved
  • 1tbs Maille white balsamic vinegar with pistachio nut flavour
  • 1tbs cider vinegar
  • Splash of water

 

Start by placing a baking dish with a layer of flavourless oil into the oven at its hottest setting. Then, boil the rutabaga for 15 minutes in a big pan of salted water.  Whilst it’s boiling you can start making the spice crust. In a bowl combine all the ingredients until they make a sticky, aromatic paste. When the rutabaga is sufficiently boiled, take it out and pat it dry with some kitchen towel/tea towel. Now cover the vegetable in the spicy mixture. Take the baking tray out of the oven and place the covered root vegetable in the oil, so it starts sizzling. Be careful the oil doesn’t spit onto you!

Place back in the oven and turn the heat down to 180°C. Cook for a further 30-40 minutes, taking it out at regular intervals to turn the rutabaga. Once it’s had its 40 minutes, take out and place a skewer through the middle, If it goes in without much resistance, then you know it’s done, if not, place back in the oven for a further 10 minutes.

If you’re going to make the pickled apricots, I’d do them the night before, so they have time to soak up the pickle. Simply fill up a small dish with the vinegars, place the apricot halves in and top up with a splash of water.

I’d recommend serving this with a great big bowl of fluffy couscous, the pickled apricot halves, tomato wedges and chopped coriander & walnuts.

 

Enjoy!

Food: Kale & walnut pesto

Here’s a fuss free recipe for a fresh pesto that’s incredibly flavoursome and an interesting twist on a traditional pesto.

I had some basil left in the fridge, so I added that, but it’s purely optional because the kale & walnut can stand on their own with out it. It’s easy to make a big batch up and freeze, so you constantly have a supply of tasty pesto, that’s also vegan friendly too, as an added bonus!

 

You’ll need:

  •  1/2 bag of kale (roughly 100g)
  • Handful of walnuts (roughly 20g), chopped
  • 3 garlic cloves, chopped
  • 4 (heaped)tbs Nooch (Nutritional yeast)
  • 100ml cold-pressed rapeseed oil
  • Salt & pepper
  • Handful of basil, chopped (optional)

 

Start by blanching the kale, as it can be a bit tough on blenders. Keep your eye on it though, as it you want it still vibrant green and full of its nutrients. Once its done, drain and set aside. Place the walnuts into a pan on a medium heat and toast them until they release their nutty aroma and burnish. Another one to keep an eye on as they can scorch easily. Again, once done, set aside.

Here’s where the fun part comes in!

Traditionally, in Italy, they would use a pestle and mortar to make pesto, laboriously grinding the leaves and nuts, until they form into a tasty green sauce.

Ain’t nobody got time for that!

Yes, it would be idillic if we could, but in our time stressed lives, we need food that’s quick and easy to prepare! All of this hard work can be done in a jiffy with a food processor.

Plug it in, and start by adding the ingredients, minus the oil. Place the lid on and whizz until they form a green mixture. As it’s whizzing, trickle the oil bit by bit to the sauce. Remember to stop half way, scrape the sides down with a spatula and go again, this will ensure a smoother, more even pesto.

A couple more whizzes and your done!

Use like you would pre-made pesto, on pasta, as a marinade etc.

 

Enjoy!