We hope everyone had a fabulous weekend full of family, friends, fireworks, bubbly good music and sunshine. We know we did! Part of our new weekly posts include some delicious and seasonal menu ideas fr everyone to enjoy throughout the week. However seeing as it was a holiday Monday, we decided not to leave you hanging and so here they are. Our top 5 favourite recipes of the week. We hope you enjoy! For all photo credits, menus and more please click here to continue on directly to the blog. xoxo Daniela & Paulina.( p.s. We also highly encourage you to check out these amazing food blogs for more daily inspiration and for party planning ideas )
www.sunday-suppers.com
www.101cookbooks.com
Enjoy
xoxo
daniela & paulina
 |
| Scallop Salad |
 |
| A Simple Tomato Soup Recipe |
A Simple Tomato Soup
HS: A number of you are concerned about the BPA liners in a canned tomatoes. Seek out tomatoes packed in glass jars, alternately I'm aware that Muir Glen has transitioned to BPA-free liners, although it's tricky, because those cans aren't labeled BPA-free. Look for cans with expiration dates as far out as possible (2014? 2015?), those are more likely to have the new liners.
4 tablespoons unsalted butter, olive oil, or coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes (pref. fire-roasted)
1 14-ounce can coconut milkto serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices, pan-fried paneer, fresh thyme or oregano, oregano drizzle, a poached egg
In a large pot over medium heat melt the butter. Add the onions and salt, and cook, stirring occasionally, until the onions really soften up - 10 minutes or so. Not so much that they brown, just until they're completely tender and unstructured.
Stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the spices are fragrant and toasty - stirring constantly at this point. Just 30 seconds or so. Stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water. Simmer for fifteen minutes or so, then puree with a hand blender until smooth. This is the version you see up above (minus the toppings). That said, at this point you can decide if you'd like your soup even a bit thinner - if so, you can thin it with more water, or if you like a creamy version, with some coconut milk. Taste and adjust with more salt to taste.
This soup is great served simply with a dollop of cream from the top of a can of coconut milk (a little goes a long way) and a toasted wedge of good bread. That said, I love it most with the coconut cream, served over a scoop of brown rice with a squeeze of lemon, some toasted almonds, and a jolt of herbs (fresh, or the sort of oregano drizzle I used here).
Inspired/Adapted from the Curried Coconut Tomato Soup in Melissa Clark's Cook This Now.
Prep time: 5 min - Cook time: 25 min
 |
| Artichoke Soup, crispy salami, & lemon quinoa (source: sunday-suppers.com) |
 |
| Artichoke Soup, crispy salami, & lemon quinoa (source: sunday-suppers.com) |
 |
| Artichoke Soup, crispy salami, & lemon quinoa (source: sunday-suppers.com) |
 |
| Spicy Carrot Puree & Scallops (source: www.sunday-suppers.com) |
 |
| Spicy Carrot Puree & Scallops (source: www.sunday-suppers.com) |
 |
| Spicy Carrot Puree & Scallops (source: www.sunday-suppers.com)  |
 |
| Sprout Green Salad www.101cookbooks.com |
 |
| Source: www.101cookbooks.com |
 |
| Source: www.101cookbooks.com |
 |
| Source: www.101cookbooks.com |
 |
| Source: www.101cookbooks.com |
Sprout Salad
3/4 cup / 6 oz / 170 g plain Greek yogurt
1/4 teaspoon salt, plus more to taste
1 handful arugula, chopped
1 small bunch chives, minced8 oz mung bean sprouts (or equiv. cooked mung beans), about 2 cupsa big handful of well-toasted, sliced almonds
1 ripe avocado, chopped
good extra virgin olive oilto finish: chive flowers (optional)
In a small bowl combine the yogurt, salt, arugula, and chives.
In a larger bowl toss the mung beans and almonds with a splash of olive oil and a pinch of salt. Add the avocado, and gently toss once or twice more.
Serve the mung beans next to the yogurt mixture and drizzle with a bit more olive oil. If you had a few chive flowers in your bunch, sprinkle them across the top.
Serves 2 - 4.
Prep time: 5 min
 |
| Pineapple Upside Down Cake (source: www.sunday-suppers.com)  |
No comments:
Post a Comment