French lentil soup

 serves 6 

 gluten-free, nut-free, soy-free, no added sugar

 

 This is one of the simpler recipes in the book, but you’ll come back to it time and time again. It’s made with inexpensive ingredients, many of which you almost certainly keep in your pantry, and it’s easy enough to make for a weeknight dinner.

But don’t confuse simple with boring.

There are many reasons why this humble lentil soup is extra special. The onions cook down until they are stickysweet and browned, adding a rich umami flavor, while the bouquet garni (or bundle of fresh herbs) saturates the entire soup with a fragrance that I can only describe as “rustic French home cooking.” A splash of balsamic vinegar at the end really dials up the flavors. And the best part? The soup gets better the next day, becoming heartier and more harmonious in flavor.

I use French green lentils because they hold their texture nicely and don’t completely break down in the soup. Plus, they have a distinct light, peppery flavor  I adore. If you can’t find them, you can substitute standard green or brown lentils, though the soup will be a bit mushier.

Ingredients

 

3 tablespoons  oil 

1 medium yellow onion, finely diced 

3 medium carrots, diced 

3 celery stalks with leaves, diced

4 garlic cloves, minced 

1 medium Yukon Gold potato, peeled and diced 

1 teaspoon kosher salt, plus more to taste 

½ teaspoon freshly cracked black pepper 

1 teaspoon sweet or hot paprika 

1½ cups French green (Puy) lentils 

Bouquet garni: 2 bay leaves + a few sprigs each of Italian flatleaf parsley, rosemary, oregano, and thyme, tied tightly together with kitchen twine

4 cups low-sodium vegetable broth 

1 (28-ounce) can fire-roasted crushed tomatoes 

2 to 3 teaspoons high-quality balsamic vinegar or lemon juice, to taste 

, FOR SERVING 

Baguette or rustic bread, sliced 

Directions

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot,

add the onion and a pinch of salt. Cook until the onion is browned and completely soft, 6 to 8 minutes.

Add the carrots, celery, garlic, potato, salt, and the pepper and cook until the carrots are just starting to soften, 2 to 3 minutes.

 Add the paprika and lentils and cook for 30 seconds, stirring to coat the lentils with the spices and seasonings. Select the Cancel setting.

Add the bouquet garni and vegetable broth, then pour the crushed tomatoes on top. Stir gently.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.

Once the 12-minute timer has completed and beeps, allow a natural pressure release.

Open the pot and remove the bouquet garni. The soup will be quite thick at this point. If you like the soup to have a stew-like consistency, leave as is, or pour in 1 cup water to thin it out a bit. Add more water until you achieve your desired consistency.

Stir in the vinegar and taste for seasonings. I usually add a large pinch of salt at this point. Transfer the soup to bowls and serve with bread.

Roasted red peppers stuffed with fennel

source: Delia's vegetarian collection


Serves 4 - 6


This delightful combination of flavours makes a very attractive first course. The dish needs lots of really good bread, as there's always a profusion of fragrant juices. If you want to make the peppers ahead of time, cover with foil after cooling but don't refrigerate them, as this spoils the fragrant flavour.


4 large red peppers
2 small bulbs fennel
8 dessertspoons good quality olive oil
400g tin italian plum tomatoes
1 rounded tsp mixed pepper berries
3/4 tsp whole coriander seeds
1/2 tsp fennel seeds
juice 1/2 lemon
finely chopped spring onion to garnish
sea salt
shallow baking sheet


Pre-heat oven to 180 degrees C


Begin by slicing each pepper in half lengthways, cutting right through the green stalk end and leaving it intact; through it won't be eaten, it adds much to the look of the thing. Remove all the seeds. Now place the pepper halves on the baking sheet, then drain the tomatoes (you don't need the juice) and divide them into 8 equal portions, placing each portion inside a pepper half.


Next, pare off any brownish bits of fennel with your sharpest knife and cut the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root ends. Now put them in a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and as soon as they're cool enough to handle, arrange 2 slices in each pepper half. Sprinkle 1 dessertspoon olive oil over each one, using a brush to spread the oil around the edges and sides of the peppers. Next, lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar, or rolling pin and bowl, sprinkle these evenly all over the fennel and peppers and finish off with a grinding of sea salt. 


Then bake the peppers for approximately 1 hour on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown.  After removing them from the oven, sprinkle the lemon juice all over, cool and serve, garnished with a little finely chopped spring onion.

Mushrooms on toast with poached eggs and hollandaise

source: gourmettraveller mag jun 2012


You'll need to begin this recipe a day ahead
Prep time 25 mins, cook 35 mins + infusing
Serves 4


100 ml olive oil
400 g mixed mushrooms (e.g. pine and chestnut)
40 g butter, coarsely chopped
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tsp thyme
1 tbsp finely chopped chives + garnish
8 eggs
splash of white vinegar
4 thick slices sourdough bread
softened butter to serve


hollandaise sauce
1 1/2 shallots, finely diced
50 ml white wine vinegar
1 tsp black peppercorns crushed
1 tarragon sprig
125 g butter, coarsely chopped
2 egg yolks
tabasco sauce to taste


For hollandaise sauce, simmer shallot, vinegar, pepper and tarragon in a small saucepan over medium heat until reduced by half (2-3 mins). Set aside to cool, then refrigerate to infuse 6 hours - overnight. Heat butter in a saucepan over low heat, skimming to remove milk solids (discard) until clear (12-15 mins), straight through a fine sieve lined with muslin, set aside and keep warm.


Whisk yolks, vinegar reduction and 1 tbsp water in a heatproof bowl over simmering water until thick and emulsified (3-4 mins). Slowly add butter in a thin steady stream, whisking until all is incorporated. Thin to sauce consistency with a little warm water if necessary, add Tabasco to taste, cover and keep warm.


Heat oil in a large frying pan over medium-high heat, add mushrooms, cook until just golden (2-3 mins), season to taste and set aside on absorbent paper. Wipe pan with absorbent paper, reduce heat to medium, add butter and heat until foaming. Add shallot, garlic and thyme, stir continuously until shallot is tender (1-2 mins), add mushrooms and chives, season to taste and keep warm.


Preheat grill to medium-high heat and grill bread until golden (1 -2 mins each side).


Meanwhile, poach eggs in a large saucepan of simmering water with a splash of vinegar over medium heat until soft-poached (2 1/2 mins) then drain on absorbent paper.


To serve, spread toast with butter, top with mushroom mixture, then poached eggs, spoon hollandaise sauce over and scatter with chives.

Quinoa, Rice and Tomato Pilav

source: Karen Martini - Feasting


Quinoa is an extremely nutritious, slightly nutty-flavoured grain. This pilav (Turkish for pilau) is a great accompaniment to fish or chicken and can be served hot or cold.


800 g tomatoes, peeled and diced
400 ml chicken stock
1 vegetable stock cube
3 tbsp olive oil
80g butter
4 shallots, finely diced
6 cloves garlic, diced
320g basmati rice, rinsed
200g quinoa, rinsed
6 sprigs thyme, leaves pulled off
salt and pepper


Purée the diced tomato, then place in a small saucepan with the chicken stock and bring to the boil. Add the stock cube and boil for 1 minute, then remove from the heat and set aside.


Heat the olive oil and half the butter in a medium, wide-based saucepan over medium heat and cook the shallot and garlic, stirring, for 2 minutes. 


Add the rice and quinoa and stir to coat well in the oil and butter. Pour in the tomato stock and bring to a simmer. 


Stir in the thyme, then reduce the heat to low, cover the pan with a tight-fitting lid and cook for 15 minutes. 


Remove from the heat. Fork through the remaining butter and season with salt and pepper. Replace the lid and allow to stand for 5 minutes before serving.


Note: Amaranth seed can be used instead of quinoa as this is a close relative which might even be more nutritious than quinoa if the amaranth is wild grown. (Amaranth is an edible weed).

Recipes in season - July

July

In season in July are: banana and citrus fruits, brussels sprouts, carrot, cauliflower, fennel, mushrooms, potato, silverbeet


Here's a few meal recipe ideas for cooking food in season in the month of July

Brussels sprouts

Smashed sprouts mash with chestnuts

Both brussels sprouts and chestnuts are in season in July

600g brussels sprouts, halved
50 g butter
100 ml double cream
grated nutmeg
200g roughly chopped chestnuts

Put the sprouts in a large pan, cover with boiling water and cook for 8-10 mins or until very tender. Drain, and leave to steam-dry for a few mins. Tip back into a saucepan and mash to a chunky texture with a potato masher. Add the butter, cream and nutmeg, and season well. Cook for a further 2 mins. Mix in half the chestnuts, then sprinkle over the remaining chestnuts to serve.

source: http://www.bbcgoodfood.com/recipes/1799635/smashed-sprouts-mash-with-chestnuts

Balsamic sprouts

brussels sprouts
a shot of balsamic vinegar
butter
salt and pepper to taste
cous cous seasoned with garlic and herbs (optional)

Blanche brussels sprouts in a pan with water covering for 8-10 minutes. Drain. In pan, add sprouts, balsamic vinegar, a little butter, salt and pepper and mix together. Serve with cous cous seasoned with garlic and herbs or as a  side dish.

adpated from source: http://www.lifestylefood.com.au/recipes/5227/roasted-pheasant-with-balsamic-brussel-sprouts-and-parnsip-puree

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Potatoes, carrots, parsnips and brussels sprouts are all in season in July and are great winter fare.

1/3 cup Extra Virgin Olive Oil
3 medium carrots about 3/4 pound, cut into 1 1/2-inch thick circles
1½ cups Brussels sprouts about 1/2 pound, halved
4 cups red bliss Potatoes about 1 pound, cut into 1 1/2-inch thick slices
3 medium parsnips about1 pound, cut into 1 1/2-inch thick slices
1 cup Sweet potato about 1 pound, cut into 1 1/2-inch thick slices
1 tablespoon dried Oregano
1 tablespoon dried Rosemary
1 teaspoon dried Thyme
1 teaspoon dried Basil
¼ teaspoon sea salt
2 teaspoons freshly ground black pepper

Preheat oven to 200 degrees C.
Grease a baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

source http://www.lifestylefood.com.au/recipes/print.aspx?RecipeID=2565

Silverbeet

Silverbeet and Lentil soup with rice

Silverbeet is in season in July and it a great, cheaper alternative to spinach with a nice salty edge.

This soup turns out looking like primordial slime but its quick, hearty, delicious, full of nutrients, great for winter and you can mix it in with the yellow rice to make it look more appealing.

1 bunch silverbeet
1 diced onion
olive oil
1 tbsp minced garlic
1 can brown lentils
ground cumin
ground coriander
3 tsp tumeric powder
vegetable or chicken stock (half a cube, 4 tsp powder or ½ cup of liquid)
salt and pepper to taste
sour cream, cream or natural yoghurt (optional)

Put some rice on to cook while you prepare the soup, adding the tumeric powder to the cooking water, which makes the rice turn yellow.
Drain and rinse lentils, wash and chop silverbeet (leaves and stems) while boiling the kettle. Put washed, chopped silverbeet (leaves and stems) into a  pot and cover with boiling water for 2 minutes, keeping ½ a cup of water for the stock if you’re using a powder or . Drain off the green liquid.
Add the oil to a pan, add diced onion and garlic, brown for a few minutes.
Add the stock (powder or cube + boiling water), lentils and silverbeet and cook for 10 minutes. Add the ground cumin and ground coriander and cook another 2 mintues.
Put the soup through a blender or food processor for a few seconds until smooth.
Serve with rice, salt and pepper to taste, and optional dollop of cream or yoghurt.

Fennel

I haven’t tried these yet, but there are a few side dishes and mains that involve fennel, which happens to go great with fish.

http://www.taste.com.au/recipes/24998/tomato+braised+fennel

http://www.taste.com.au/recipes/25012/fennel+and+potato+gratin

http://www.taste.com.au/recipes/20319/orange+and+fennel+fish

http://www.taste.com.au/recipes/29027/salmon+with+fennel+skordalia

Spaghetti and "Meatballs"

Serves 4

• Tempeh, grated
• 1 onion, grated
• 1 cup breadcrumbs
• 1 egg
• 1/4 cup of water
• your favourite pasta sauce
• half a packet of spaghetti
• grated cheese of your liking

1. Cook spaghetti according to packet directions
2. Meanwhile, combine grated onion, grated tempeh, breadcrumbs, water in a bowl and mix well.
3. Form the "meatball mix" into balls.
4. Cook "meatballs" in a frypan with oil, turning the balls to brown them.
5. Once meatballs are browned, heat pasta sauce in the same pan.
6. Serve meatballs and sauce over spaghetti, topped with grated cheese.

Kofta balls in tomato sauce

Serves 4

These are basically a vegetarian meatball that are very cheap to make and taste delicious.

Ingredients

Koftas

• 2 cups cauliflower (grated)
• 2 cups cabbage (grated)
• 1 1/2 cups chick pea flour or potato flour (can use other types of flour if need be)
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 pinch cayenne
• oil or ghee (for deep frying)

Sauce (or use your favourite pasta sauce)

• Tomato puree (1 - 2 cans)
• 1/4 cup olive oil
• 2 tbsp butter
• 1/2 tsp garlic powder
• some finely chopped basil leaves if you have them
• 2 tsp salt
• 1 tsp sugar
• 1/4 tsp black pepper
• 2 bay leaves if you have them

Method

1. Combine sauce ingredients and simmer for 10 minutes, keep warm.
2. Heat oil in a wok or large saucepan.
3. Combine all ingredients in a bowl. Roll 24 balls, 2 cm in diameter.
4. Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
5. Drain in colander.
6. Place the kofta in the warm sauce for 5 minutes before serving.
7. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
8. You can serve with cooked spaghetti, or on their own, drizzled with remaining sauce.

There are also other variations of kofta meals such as baked spinach koftas and curry kofta meals. Google image search for kofta will show what I mean.