Tag Archives: spring onions

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

White Grape Gazpacho with Ajo Blanco Cream

13 Aug

This is a fusion of two of the most well-known Spanish summer soups: Gazpacho and Ajo Blanco. Gazpacho is traditionally a tomato based chilled vegetable soup and Ajo Blanco is a white version, also served chilled, made with almonds, garlic and olive oil.

They have their roots in southern Andalucia from around Sevilla, Cordoba, Granada and Malaga and they are both believed to have originated with the Moors.

I was looking for white grape recipes because I walk by these bunches of Moscatel grapes every morning watching them grow sweeter and darker with the heat of the sun.

I found a recipe for White Grape Gazpacho which I really liked the idea of. I have to admit that I am not all that fond of cold soup, in fact I never eat it. I realise that this is sacrilege coming from the birthplace of Gazpacho but I can’t help it, I’ve tried and I’m just not feeling it. I don’t like olives either, I know, por dios!

For some strange reason the fact that it was a cold soup with fruit, rather than vegetables, made it more appealing to me. It may have been to do with the soaring temperatures and the inability to think about eating anything even the slightest bit warm. Whatever the explanation, I was happy to try it.

I’m so glad I did, this is a really refreshing soup. It has to be really cold though, I mean ice-cold, and you have to eat it quickly before it starts to get warm.

The Ajo Blanco cream came to me because I thought it needed a swirl of something on top. You could use creme fraiche but it’s a bit French and I saw Rick Stein making (well he was actually watching someone else making) Ajo Blanco on his new series, A Taste of Spain. The traditional garnish is some Moscatel grapes. So I decided to turn the tables and use Ajo Blanco as my garnish on the White Grape Gazpacho. The two work so well together.

This would make a really elegant summer starter/appetizer for entertaining. It looks impressive but is surprisingly easy. Just chill and serve.

White Grape Gazpacho with Ajo Blanco Cream

Serves 2-3, vegan, gluten-free. Adapted from Honey Flow Farm & Spain Recipes

For the White Grape Gazpacho:

  • 350 gr white grapes (moscatel would be lovely, deseeded) I used seedless. Plus extra for garnish, halved
  • 10/12 mint leaves, finely chopped
  • a small handful of fresh parsley, finely chopped
  • 1/2 English cucumber (1 Spanish pepino) peeled and diced
  • 2 or 3 spring onions (1 small cebolleta), finely chopped
  • 220 ml (1 cup) veg stock
  • 220 ml (1 cup) iced water (I use 3 ice cubes crushed, and water)
  • 1 tsp salt
  • 1/2 tsp black pepper

Mix all the ingredients apart from the stock and water together in a bowl and season with the salt and pepper. Remove three-quarters of the mix to a food processor, pulse a few times then add the stock and iced water and process until it liquid but still with some texture. Then add in the rest of the ingredients from the bowl and pulse once more. Taste for seasoning and chill for at least 2 hours. Put your serving bowls in the freezer to chill too.

For the Ajo Blanco Cream:

  • 75 gr (1/2 cup) ground almonds
  • 2 large cloves garlic, finely sliced
  • 3 tbsp extra virgen olive oil
  • 1 tbsp sherry vinegar
  • 50-75 ml (1/2-3/4 cup) cold water
  • 1/2 tsp salt
  • flaked almonds, toasted in a dry pan for garnish

Put the ground almonds, garlic and sherry vinegar in a food processor and blend. Then add the olive oil and blend to a smooth paste. Add the water, a bit at a time until you reach the consistency of thick pouring cream. Season with the salt, taste, cover and chill for 2 hours.

To serve, ladle the cold Grape Gazpacho soup into the frozen bowls and top with a generous swirl of the Ajo Blanco cream. Top with a few halved grapes and some of the toasted flaked almonds.

Buen Provecho!

Things That Made Me Smile Today……

A lone goat wandering down the middle of the road. We stopped the car to say hello, she was very friendly!

Rufus looking very serious, “Stop taking pictures of me!”

Have a great weekend,

Soupe Au Pistou- A French Summer Classic

18 Jun

Walking past the farms at the moment it is clear that we are at an “in-between” seasons moment. The tomatoes are still green, the peppers are on their way but apart from that not much is happening.

The only vegetables being harvested are the new season potatoes…..

Leeks…

And the enormous Spanish spring onions..

Potato, leek and onion just sounds like a soup doesn’t it? But I didn’t want to make a thick, creamy leek and potato soup, it’s far too hot for that. And Vichysoisse, non!  Call me a heathen if you like but, even coming from the land of Gazpacho, I can’t eat cold soup. I wanted something light, fresh and clean tasting.

I remembered seeing Raymond Blanc making his mother’s (Maman Blanc’s) summer vegetable soup which he served with a basil pistou. Pistou is the French version of pesto, without the nuts. It looked so clean, clear, healthy and delicious. Just perfect for a summer’s day, and it’s quick too. The vegetables are still quite al dente (or whatever the French word for al dente is) which adds to the freshness of the dish.

The pistou is amazing. I made mine with parsley instead of basil because I didn’t have any. When I buy basil here in the summer it wilts in the heat before I get home, so annoying.

You just blitz a big bunch of parsley (or basil) leaves with extra virgin olive oil and loads of garlic.  The original recipe uses parmesan as well. I left that out to keep it vegan and it was still stunning. Drizzled over the finished soup it lifts all the flavours and takes it to another level.

It keeps really well in a sealed jar in the fridge too. If you make this amount you will have some left so you are only minutes away from a quick and delicious dinner. Just stir the pistou through some cooked pasta and garnish with toasted pine nuts and/or parmesan. Or drizzle it over some sliced fresh tomatoes for an impressive side dish or salad.

This recipe is actually a combination of Dorie Greenspan’s Warm Weather Pot- Au-Feu and Maman Blanc’s Soupe Au Pistou. The original Soupe Au Pistou would also contain white beans so you could add some cooked haricots or cannellinis towards the end of cooking to heat through if you like. I thought the new potatoes were enough to give it body. Chopped fresh tomato is another ingredient that is sometimes added. I just cleaned out what I had in my fridge.

Soupe Au Pistou Recipe

serves 3-4, vegan, gluten-free

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • 1 Spanish spring onion, finely sliced
  • 1 leek, cut off dark green parts (could keep for making veg stock), quartered lengthways, rinsed and sliced diagonally into 1/2 inch pieces
  • 2 stalks celery, sliced diagonally into 1/2 inch pieces (reserve leaves)
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 6 baby new potatoes, cut into 1cm slices
  • 2 large carrots (or 4 small) quartered lengthways & chopped into 1/2 inch pieces diagonally
  • 1 – 1 1/2 litres good quality veg stock ,preferably homemade (or water)
  • 1 strip lemon zest (use a peeler)
  •  2 inch piece lemongrass, cut in half, lengthways and bruised
  • 1 bunch asparagus, woody ends snapped off, cut into thirds
  • 4 or 5 mushrooms, removed stems, cleaned, finely sliced
  • 100 gr frozen spinach (or a bag of fresh, stems removed)

For the Pistou

  • a big bunch of basil or parsley leaves
  • 4 cloves garlic, crushed
  • 100 ml extra virgin olive oil
  • pinch of sea salt
  • ground white pepper
  • fresh grated parmesan (optional)

First put all the pistou ingredients in a processor (or mortar & pestle) and blend until smooth. Pour into an airtight jar and store in the fridge.

In a large soup pan, heat the oil over a medium heat then add the onions, leeks and celery and a pinch of salt. Cook for about 5 minutes until the onions have softened but not browned. Then add the garlic and cook for another minute.

Stir in the potatoes and carrots season with salt & pepper and pour in the stock/water. Throw in the lemon zest and lemongrass, bring to the boil then lower the heat and simmer gently (uncovered) until the vegetables are just tender about 10 minutes. The soup can be kept in the fridge now until you are ready to serve.

Bring back to the boil and add the asparagus, mushrooms (beans & tomatoes if using) and frozen spinach. Cook for another 4 minutes until asparagus is tender (add fresh spinach and celery leaves if using to wilt).

Taste for seasoning add more salt if necessary. Ladle onto a warmed soup plate and drizzle generously with the pistou.

Bon Appetit!!

Things That Made Me Smile Today….

Jacarandas en la Plaza Alta…

Have a Great Weekend & Happy Father’s Day !! xxx

Sesame Soba Noodle Salad with Spring Onions, Chives and Awards

14 May

I’ll start by saying a big thank you to Kimberli at Kimberli’s Kitchen for passing a Versatile Blogger award onto me. Go and check out her blog, she makes lovely cookies!

The rules of these things are that :

  1. You must thank the person who awarded you by linking back to their post (check)
  2. You have to list 7 interesting things about yourself  (Seven! Oh dear) 
  3. You have to pass the award on to 15 other new or newly discovered blogs. (That’s the easy part)

The following blogs are new (or new-ish) to me and I find them all inspiring in different ways…

Journeys of Your Life. Andrew is living the dream and doing his round the world trip in style. Stops in New York, Peru, Thailand, Bali, India and more. Jealous much?!

A Meandering Mango Bhavani takes some of the most beautiful pictures of food I have seen. I want to be that good!

Pearl & Pine Sarah has an understated and beautiful blog. Her food is simple and elegant. I love her photos of Seattle it makes me want to live there even though it seems to rain all the time!

The Culinary Taste Rita lives in Tuscany with her husband and little boy Lapo. She makes simple, seasonal Italian inspired food and she has just written a children’s book for her son’s first birthday.

Beloved Green Clarkie makes delicious food that you want to eat. Her step by step photos are always gorgeous and she has a soft spot for beautifully designed things.

Two Tarts Sarah are Dulcie are two friends who like to cook and make things from scratch. They show you how to make things like ricotta and mascarpone and then give you a list of gorgeous recipes to make with them. They also post full menus for entertaining which is really brilliant.

Chocolate Chilli Mango As the name suggests, Viviane is obsessed with chocolate and uses her Italian genes to come up with some beautifully delicious sweet things that may have an exotic Aussie twist!

KO Rasoi Sanjana makes the most mouth-watering Indian vegetarian food out there and photographs it beautifully.

Alexa Marsden Alexa is an artist and photographer who also has a  beautiful vegetarian/vegan food blog. Some people can just be too talented you know!

Sweet Caroline’s Cooking Caroline is, as the name suggests, very sweet. Her happy, smiling face greets you when you arrive at her blog and you immediately feel at home. Home cooked beautiful food at it’s best. Margarita cupcakes, need I say more!

Mission Delectable Kirsten lives in San Francisco and I love every delicious recipe she posts. Her photos are light and beautiful, and her dog is just gorgeous!

Moderate Oven Dani makes healthy, seasonal dishes for her family using local produce and has a beautiful vegetable garden to pick from too. So jealous!

A little Bit Crunchy A Little Bit Rock n’ Roll Mama J muses on food, family, music and life. Her vegetarian food is always what I want to eat right now. She also takes beautiful pictures of flowers!

Rufus’ Food & Spirit Guide Rufus is not a spirit guide in the yogic sense (as I thought when I first read it!). What he does do is make interesting, eclectic recipes and amazing cocktails. I love that combination!

The Taste Space  Janet/Saveur posts delicious vegetarian recipes with a definite world flavour. Think Middle Eastern, Asian and Mexican with a whole lot more thrown in. My idea of heaven! 

Okay so that’s my 15 new- ish finds. I really hope you check them out and have a good look round. You won’t regret it and if you feel like leaving a comment don’t forget to say who sent you…..

So back to the recipe while I struggle to find SEVEN interesting things to share about myself….

Soba noodles are made from buckwheat so they are gluten-free. They are also delicious. They have a nutty whole-wheat flavour which goes perfectly with the sesame oil. You can serve them hot in a stir fry or noodle broth but I actually prefer them cold which is how the Japanese serve them. Something about the cold bringing out the flavours and textures I think. They are also extremely more- ish (not Moorish). You can definitely eat a large bowl by yourself, no problem. Which is fine because they’re good for you.

This is our little chive plant which is growing on our roof terrace. It’s beautiful purple flowers make it stand out from the rest of the herbs so I wanted to do a recipe using chives as a main ingredient. This is a Nigella recipe that I make quite often, I just added the chives, it’s delicious…

Sesame Soba Noodle Salad with Spring Onions & Chives

serves 1, vegan, gluten-free. Adapted from a Nigella Lawson recipe

  • about 100 gr soba noodles (about 200 gr cooked)
  • 3 tsp soy sauce
  • 2 tsp Shaoxing rice wine
  • 1 tsp rice wine vinegar (or sherry vinegar)
  • 1 tsp honey
  • 1 tsp sesame oil
  • 2 spring onions, finely chopped
  • a bunch of chives, finely chopped
  • 25 gr (or more) sesame seeds, toasted

Toast the sesame seeds in a dry pan over a medium heat until golden brown, and tip them into a bowl. Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 -8 minutes (or according to packet instructions) until they are just tender. Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve the noodles in, whisk together the vinegar, rice wine, soy sauce, honey and sesame oil. Then add most of the spring onions and chives into the bowl with the cooled, drained noodles and mix together thoroughly before adding most of the sesame seeds and tossing again.

Leave the sesame noodles for about half an hour to let the flavours develop if physically possible.  If not, serve straight away garnished with the remaining, spring onions, chives and sesame seeds.

Okay so here we go: Seven “Interesting” Facts you may not know about me……

  1. I’ve been a vegetarian for 25 years (that’s scary)
  2. When I was 13 I saw an episode of the TV show MASH where they had a pet lamb. By the end of the show they had to eat it. I never ate meat again.
  3. I developed breast cancer 2 years ago aged 36. I’ve just finished my treatment which was 6 months of chemo & lapatinib (a clinical trial) followed by an operation to remove the tumor. Then 6 weeks of radiotherapy and then a year of Herceptin.
  4. I now feel better than ever and attribute my swift recovery to a combination of conventional treatment, healthy diet (during treatment I stopped eating dairy (cow) products and all sugars, including fruit), reiki sessions and some alternative medicines such as Salvestrol, LDN and Melatonin. Salvestrol and LDN I will continue to take for the rest of my life.
  5. We used to own a restaurant where I designed the menus but I never went in the kitchen, except to make tea.
  6. None of my friends and family can believe that I now cook because from the age of 18 I lived on a diet that consisted of Marks & Spencer’s mashed potato and hummus, and I NEVER cooked!
  7. My ambition is to publish a vegetarian/vegan cookbook that will be a  vegetarian culinary journey around the world.

Enjoy!!

Avocado Bean Salad With Lime, Cumin and Coriander Dressing

18 Apr

I just had to share with you my latest “go to” lunch salad. It’s quick, easy and delicious. It’s also vegan & gluten-free but that’s not the point. The point is that I’ve had it for the past three days and I still love it. That is a record for me as I have an extremely short attention span when it comes to food. I get bored really quickly, I need new things all the time. So here it is my new favourite salad, until I get bored and find another one…..

Avocado Bean Salad with Lime, Cumin & Coriander Dressing

serves 1, vegan, gluten-free

  • a big handful of rocket/mixed leaves
  • 1 small avocado, stone removed and chopped
  • the juice of 1/2 a lime
  • 1o0 gr cooked red beans or pinto beans, drained & rinsed
  • 1 spring onion/scallion, finely chopped
  • 1 spring garlic, green parts, finely chopped
  • 6 cherry tomatoes, halved or quartered
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1 or 2 tbsp extra virgin olive oil
  • salt & black pepper
  • a handful of sunflower seeds
  • fresh coriander leaves

Put the salad leaves in a large bowl with the chopped avocado and squeeze the lime juice over the avocado to stop it turning brown.  Add the rest of the ingredients apart from the sunflower seeds & coriander leaves and toss with your hands to coat everything evenly. Pile the salad into a bowl or large plate and top with the sunflower seeds & coriander leaves. Serve with an extra wedge of lime on the side if you like.

This would be really good with an ice cold bottle of lime wedged Coronita or even a classic Margarita…….Salut!

I have a fantastic recipe for the rest of the can of beans that I will post in the next few days , so save them. Get ready for South American Bean Cakes with Arepa Bun and Tomato Chilli Salsa…!!

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