Easy Cold Cucumber Soup

 

• 2 cucumbers
• ▢1 green apple
• ▢2 stalks celery
• ▢1 clove garlic
• ▢1 cup Greek yogurt (150 g)
• ▢1 cup fresh herbs parsley, mint, dill
• ▢2 limes
• ▢2 tbsp olive oil
• ▢Sea salt
• ▢Black pepper
• Slice the cucumbers, celery, and green apple
• Add Greek yogurt, herbs and the balance of ingredients. 
• Use a food processor or blender and blend everything until you have a smooth soup.
• If the soup looks too thick, add a little water to thin it out.
• Serve this soup straight away at room temperature. 
• If you prefer a chilled soup then keep it in the fridge for around two hours prior to serving it.
• Or store it in the refrigerator for up to 2 days.
• Serve with a drizzle of olive oil, sprinkle over some fresh chopped herbs.
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• https://lacuisinedegeraldine.fr/en/cold-cucumber-soup#recipe-video

Puntarelle alla Romana (Roman Chicory Salad)

 https://foragerchef.com/puntarelle-alla-romana/

Гороховый суп от Бугайскова

 возьмем желтый колотый горох, он быстрее всего варится

 пропорция гороха к воде 1:3 дает слишком густой суп-пюре, лучше взять в пропорции 1:4 или даже 1:5. Это в сухом виде, понятное дело, без замачивания. После замачивания 1:3 будет в самый раз.

Замачивать или нет – решайте сами. 

сырокопченая свиная рулька / варено-копченой рулькой,

В кастрюлю кладем промытый желтый колотый горох, шкуру и кость от копченой свиной рульки, заливаем холодной водой в указанной пропорции и варим, покуда не сварится. 

И то, и другое. Горох можно не пугаться разварить вдрызг, но шкура должна стать совсем мягкой. Кость – необязательно. 

• Минут за 40 до ожидаемого завершения процесса хорошо добавить еще моркови, корня сельдерея или петрушки и луковицу в последнем слое шелухи, это гармонизирует вкусы. 
• Из сварившегося супа вылавливаем шкуру, кость и луковицу, остальное пробиваем через сито или разбиваем погружным блендером до пюре. 
• Шкура – вопрос отдельный, человечество тут делится на две несхожие группы. В одной группе в жизни в рот не возьмут ту шкуру, в другой – продадут за шкуру маму рóдную. Для подачи первой группе шкуру придется просто выбросить, для второй – любовно нарезать небольшими полосками или квадратиками.-
• Получившееся пюре (не очень густое) нужно вернуть на огонь, добавить к нему лавровый лист и поперчить, а отставленное до времени мясо теперь нарезать ломтиками и прогреть вместе с супом, минут 5.
• За это время как раз можно подсушить в духовке сухарики-крутончики из белого хлеба. 
• В ступке толчете в кашу чеснок с солью, заливаете парой столовых ложек оливкового или другого какого масла, лучше подогретого, и хорошо размешиваете. С третьегодняшнего батона срезаете корочку, режете на ломтики, слегка смазываете их кисточкой тем маслом, режете на кубики и высыпаете на противень на лист бумаги. И подсушиваете в негорячей духовке до начального румянца – это недолго.
• Суп теперь разливаете по мискам, стараясь никого не обделить с кусочками мяса, посыпаете крутонами. Можно и мелко рубленой петрушкой посыпать для красоты и аромата. 
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• Гороховый суп от Бугайскова

Doubanjiang Beef Short Ribs and Smashed Potatoes.

Доубаньцзян — это, по сути, острая бобовая паста, похожая на корейский кочучжан, но немного более интенсивная — подойдет любой из вариантов. 

Doubanjiang (豆瓣酱) literally means bean paste.

    Doubanjiang (Spicy Chilli Bean Paste)

Разогрейте духовку до газовой отметки 3 (около 170 °C), затем обваляйте ребра в муке и стряхните излишки. 

Жарьте их около 15 минут, пока реакция Майяра не сделает свое дело. 

Немного остудите, затем бросьте несколько раздавленных зубчиков чеснока в противень для запекания с небольшим количеством масла. 

Поместите ребра в противень и вотрите в мясо около 1 столовой ложки доубаньцзян (или кочучжан) и влейте около 700 мл хорошего говяжьего бульона с полной столовой ложкой меда.

 Через 20 минут перемешайте соки и полейте ребра, накройте фольгой и готовьте 3-4 часа, периодически поливая. 

Это рассчитано на три говяжьих ребра.

What is Doubanjiang Sauce Made Of?

Broad beans and soybeans lead the ingredient list, contributing to the unique taste of the sauce. Different brands use slightly different ingredients, and here are the most common ones:

• Dried broad beans
• Soybeans
• Salt
• Fermented sticky rice
• Alcohol
• Oil
• Ginger
• Spices such as red chilli peppers, anise, bay leaves, Szechuan peppercorn, etc.

Cheesy Bacon Potato Muffins

Ingredients  

- 2 cups mashed potatoes - 1 cup shredded cheddar cheese - ½ cup cooked bacon, crumbled - ½ cup chopped green onions - 2 large eggs - ¼ cup milk or heavy cream - ½ cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon garlic powder - ½ teaspoon salt - ¼ teaspoon black pepper  

- 1 tablespoon melted butter  

Optional add-on: 

½ teaspoon smoked paprika for warmth and depth 

1 teaspoon Dijon mustard adds a subtle tang 

½ cup finely chopped spinach or shredded zucchini for a veggie boost  

Step-by-step instructions  

1. Preheat oven to 375°F/190°C 

Grease a 12-cup muffin tin or line with paper liners.   

2. In a large mixing bowl, combine mashed potatoes, eggs, milk, melted butter, cheese, bacon, and green onions.  

Stir in flour, baking powder, garlic powder, salt, and black pepper until mixed. Don’t overmix.  

3. Spoon the mixture into each muffin cup, filling about ¾ of the way full.  

Sprinkle extra cheese & bacon bits on top for extra flavour. 

4. Bake for 20–25 minutes, or until the muffins are golden brown and firm.  

Let cool for 5 minutes, then remove from the muffin tin.  

Storage&reheating tips  

Refrigerate: Store in an airtight container for up to 4 days.  

Freeze: Wrap muffins in foil and freeze for up to 2 months.  

Reheat: Warm in a 350°F oven for 5 minutes or microwave for 30 seconds.

Courgette Gazpacho

If you want something cooling in this heatwave for dinner.  

This was inspired by a restaurant in Ramatuelle in the South of France!  

This is so refreshing and ridiculously easy to make. Last year I whipped the soft goat’s cheese and added little spoonfuls dotted around the soup with basil oil. This makes for a great dinner or dinner party starter dish. Can be made the day before.  

For speed, chill in the freezer. 

Serves 4
Ingredients:

4 medium courgettes, top and tailed and chopped into rough 3cm chunks)
1.5 medium white onion, thinly sliced
4 garlic cloves, thinly sliced
4 tbsp olive oil, plus extra to finish
around 800ml veg stock
Salt + pepper

Set a large saucepan to medium to high heat and add the olive oil followed by the onion.  Fry for 4 minutes until softened before adding in the garlic for 1 minute.  

Then add the chopped courgette + stir everything.  

Then add the stock cube + pour over with water, leaving at least a 2-inch/5cm gap from the top.  

Mix everything together, turning the heat up to full.  When bubbling, turn down the heat + cover with a lid, leaving a small gap for about 10 minutes or until the courgettes soften.  

Use a stick blender to break it all up a bit + then I throw it into a high-speed nutribullet to make it creamy and smooth.  

Season with salt + pepper + allow to cool a little before chilling in the fridge/freezer.  

Check the seasoning again before serving.  

I served with a grilled piece of baguette with soft goat’s cheese on the side.

Courgette Gazpacho with Goat’s Cheese Tartine

Sweet cherry focaccia

 

Serves 6. Ready within 24 hours.

warm water 400ml
dried yeast 2 tsp
sea salt 1 tsp
honey 1 tbsp
sourdough starter 3 tbsp (optional)
strong white bread flour 500g
olive oil 6 tbsp
cherries 350g
balsamic vinegar 1 tbsp
caster sugar 4 tbsp
rosemary leaves 2 tbsp

You will need a shallow baking tin, approximately 30cm x 24cm.

Put the water and dried yeast into a large mixing bowl, stir in the salt and honey. If you are using a sourdough starter, mix that in now. Introduce the flour, mixing the dough either by hand or with a wooden spatula or spoon. Pour in 2 tbsp of the olive oil and mix into the dough.

Lift the dough from the bowl and stretch it with your hands, folding it over. Return to the bowl and place a clean cloth or a plastic bag over the dough and leave it in the fridge overnight.

For the cherries: the next day, remove the stones from the cherries and mix them with the balsamic vinegar and half the caster sugar, then set aside for 30 minutes.

Lightly oil a roasting or baking tin roughly 34cm x 24cm, then transfer the dough to it, pulling and stretching it to fit. Cover with a cloth and leave at room temperature for 1 hour.

Heat the oven to 220C/gas mark 8. Spoon the cherries onto the dough, reserving any juices that have appeared in the bowl. Scatter the rosemary leaves over the surface and sprinkle with the remaining caster sugar.

Bake for 30 minutes until the dough has risen and the surface is golden. Pour the remaining olive oil over the surface of the focaccia and sprinkle over a little more sugar if you wish.

You can make this with or without the addition of a sourdough starter. I include it when I have a starter in the fridge, as it makes the dough lighter with a more open texture. Without it, the dough will still be good, especially after a night in the fridge. I have also used blackcurrants and blackberries with this dough. Wait for the dough to rise a second time before adding them, scattering them randomly over the surface; otherwise, they will ferment. Once made, the focaccia will keep for 24 hours in the fridge.

https://observer.co.uk/style/food/article/nigel-slaters-kitchen-diary-summers-cherries-gorgeous-fresh-or-baked

Blueberry Breakfast Roll

 Summer is peak berry season, and as you may know, blueberries are one of my favourites in baking. With lemon, they make the perfect sweet and bright combo! These Blueberry Rolls are a beautiful way to use their vibrant colour and flavour. Try it as a breakfast instead of a cinnamon roll, or have it as a comforting dessert!

Ingredients

2 tsp (6g) instant dry yeast

1/2 cup (110g) warm milk

4 tbsp (58g) sugar

2 1/2cups (325g) bread flour

Pinch of salt (2g)

2 eggs

1 tsp (4g) vanilla

4 tbsp (56g) butter

For the Blueberry Purée:

2 cups fresh blueberries

1/3 cup granulated sugar

1 tsp lemon zest

1 tsp lemon juice

Ground ginger (optional)

For the Frosting:

1/2 package (4 oz) cream cheese

3 tbsp butter

1 1/2 cups powdered sugar

1 tbsp blueberry purée

Pinch of salt

Vanilla

Instructions

In a bowl, whisk together warm milk, yeast, and 1/2 tsp sugar.

Let it rest until fluffy for 5-7 minutes.

In a large bowl (preferably of a stand mixer), combine flour, the remaining sugar, salt, eggs, vanilla, and the activated yeast mixture.

Mix well for about 4-5 minutes.

Cover with a cloth or plastic wrap and let it rest at room temperature for 7-10 minutes.

Make a hole in the middle of the dough and add the butter.

Continue to knead the dough with a stand mixer for 7-10 minutes, then cover and let rest for 5-6 minutes.

Repeat this process until it no longer sticks to the edge of the bowl and is perfectly smooth.

Transfer to a large bowl and cover with plastic wrap.

At this point, let it sit at room temperature for 30-45 minutes until almost doubled in size and then refrigerate for 2-3 hours, or let sit for 15-20 minutes at room temperature and then overnight.

In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice.

Bring to a boil over medium heat, stirring constantly.

Use a potato masher to mash the blueberries.

Reduce to medium-low heat and cook for 15 to 22 minutes, stirring occasionally, until thick and jammy.

Remove from heat and cool to room temperature.

On a lightly floured surface, roll the dough into a 14x12-inch rectangle (about 1/4 inch thick).

Reserve 1 tbsp of the blueberry purée for the frosting.

Spread the remaining purée over the dough using a spatula.

If desired, sprinkle ground ginger evenly over the top.

Starting from the long end, roll the dough down to the bottom edge, as shown in the Instagram Reel.

Using a string or sharp knife, cut the dough into 8-9 equal rolls. Place the buns on baking sheets or a cast-iron skillet lined with parchment paper, and cover them with a clean kitchen towel. Let it rest for 40-45 minutes at room temperature.

Preheat the oven to 350°F/180C.

Bake the buns for about 25-30 minutes.

Remove them from the oven and let them cool for 20 minutes.

Prepare the frosting: In a medium bowl, add cream cheese, butter, powdered sugar, blueberry puree, vanilla, and salt.

Using an electric whisk, mix until smooth.

Spread on cooled rolls and serve immediately.

Bon appétit!

Vegan Red Lentil Soup( Turkish Mercimek Corbasi) by Serhat Erdem

Ingredients:

4 tbsp olive oil
1 medium yellow onion (diced)
1 large carrot (diced)
2 cloves of garlic (minced)
3 tbsp tomato paste
1 1/2 cups red lentil
1/2 tbsp salt
1 tsp paprika
1 tsp black pepper
1/2 tsp cumin (optional)
4 cups vegetable broth (if you don’t want to make a vegan version you can use chicken broth)
3 cups warm water

To Serve:
1/4 cup olive oil
1 tsp red pepper flakes
1 tsp dried mint
Lemon

Instructions:
In a strainer wash the lentils with cold water.
Heat a large pot over medium heat add oil and onions and cook by stirring occasionally until the onions have softened. 

Add the carrot and garlic, and continue to cook, stirring occasionally, for 2-3 minutes. 

Add tomato paste and lentils and cook for 30 sec.
Add vegetable stock, warm water, salt, pepper and paprika.
Increase the heat to medium-high and bring the soup to a simmer. 

Once it is boiled, reduce the heat to low and allow it to cook for 20-25 minutes, until the vegetables and lentils are tender.
Using a blender, blend the soup according to your preference (or you can serve it without blending)

Return the soup to the heat and bring the soup to a simmer for just a minute.

Meanwhile, in a small pan, heat olive oil and add red pepper flakes. Immediately remove from the heat.
Ladle the soup into a bowl. 

Pour some chilli oil over the top. 

Add crispy bread cubes, lemon juice, and dried mint.

Bon Appétit

PS

Confit Pots

Confit is the French word that means “to preserve”– the mustard and green pots were used for storing cooked meats and then buried in the ground or stored in stone-lined larders. This storage process preserved the cooked meat without refrigeration and could then be enjoyed throughout the winter months. The bottom halves were left unglazed for burying in the ground since the glaze would normally fall off sealed in the ground.  Meats, most often duck, goose, or pork, preserved in this method are often considered a delicacy. Confit d’oie is preserved goose and confit de canard is preserved duck. The meat in these dishes is moist and delicate.

https://www.instagram.com/turkuazkitchen/reel/CnXNEMPoPbo/