Feeds:
Posts
Comments

Posts Tagged ‘cooking with fresh herbs’

Yesterday I made THE SOUP of THE SEASON 🙂

It’s absolutely summery, fresh, green, delicate and delicious. You need to serve it with some fabulous Parmigiano biscuits for an extra wow factor.

Try this amazing green pea and mint combo and drool over it 🙂

Perfect for a dinner party. Perfect for a sunny lunch out in the garden (or on the balcony in my case).

***

I found the recipe in the Good Food magazine, April issue, and amended it slightly by adding some extra veggies like leek, celery stalks and sweet onion. The recipe comes from Marianne Lumb, the finalist of Master Chef: The Professionals. (I miss that series so much). I remember Marianne was always so good at flavour combinations yet not so perfect at visual presentation of her tasty dishes. I’m sure by now she is simply excellent at anything she does in her kitchen.

You can view the original recipe here.

Green Peas & Mint soup

Serves 3

pea and mint soup by Asia Jo

You will need:

1 tbsp butter

1 tbsp of olive oil

1 small sweet onion, diced

1 leek, sliced (white part till and the soft part of the leaves as well)

2 celery stalks, diced

2 potatoes, diced

700 ml chicken stock

450 g frozen garden green peas

1 handful of mint leaves

3 tbsp Parmesan, finely grated

Directions:

Heat the olive oil and butter in a large pan. Add the onion, leek, celery and potato cubes.

Fry for 5 minutes. Add the stock and cook for another 10 minutes or till the potato pieces are tender.

Add the peas and cook for a few minutes till done. Turn off the heat. Add the fresh mint leaves and bled everything nicely in a blender. The soup should have a lovely creamy and smooth texture. If too thick, add more stock or cooked water.

Get started with the Parmesan biscuits: warm up the frying pan but not too hot. divide the parmesan into 6 round piles or stripes. Let the cheese melt a bit and turn into a golden colour. Move the biscuits to a plate lined with a piece of a paper towel and let them cool.

Reheat the soup and serve it hot and decorated with fresh mint+celery leaves and the Parmesan biscuits.

Enjoy!

pea and mint soup by Asia Jo

pea and mint soup by Asia Jo

pea and mint soup + Parmesan biscuits by Asia Jo

Advertisements

Read Full Post »

I’m so so happy … the house renovation is over and I can start cooking once again 🙂 I’ve been waiting for that moment for weeks.

Tonight was an important night since I’ve cooked dinner in my new kitchen for the very first time 🙂  Everything  in the kitchen works well and it’s really great to be surrounded by beautiful new cupboards and kitchen appliances. Yet, I still feel a bit lost and it takes me a while to find things but I’m getting there:)

So what I’ve made is a lovely chicken provencale dish. I adjusted a recipe from The Complete Low -Fat Cookbook and I am very pleased with the final result. This is a simple dish that’s healthy, easy to prepare and marvelously tasty.

Happy healthy cooking & eating!

Chicken Provencale

Serves 2-3

chicken provencale by Asia Jo

You will need:

2 tbsp olive oil

6 chicken drumsticks

2 small onions, chopped

2 cloves garlic, pealed and halved

2 celery stalks, chopped

1/5 fennel, chopped

1/2 tsp chili flakes

1/3 cup white wine

1/4 cup chicken stock

2 tbsp tomato paste

1 can chopped tomatoes

1 tbsp ketchup

1/2 cup black olives

1 tbsp dry Provencal herbs

1 handful of basil leaves

1 spring of rosemary

salt & pepper to taste

Preparation:

Heat the oil in a saucepan over high heat, add the chicken pieces, cook for 4 minutes or until browned. Add the onion, celery, garlic and fennel. Cook for another 3-4 minutes. Add the wine, stock, chill flakes, tomato paste, tomatoes, ketchup, olives, dry and fresh herbs. Bring to boil, reduce the heat and cook covered for 1 hour, stirring occasionally.  Season with salt and pepper to  taste. Sprinkle more basil or flat parsley on top and serve with rice or pan-fried dauphine potatoes.

Yummy!

chicken provencale by Asia Jo

Read Full Post »