Spicy Ginger and Tomato Soup: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

SPICY GINGER & TOMATO SOUP

 

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free

 

“The vibrant colour of this rich antioxidant soup speaks for itself. You can really see the betacarotenoids in it.”p. 101

 

Spicy GingerTomatoSoup

prep time:15 minutes

cooking time:20 minutes

Serves 4

 

 

1 tablespoon coconut oil

1 large red (Spanish) onion, finely chopped

100 g (3½ oz/½ cup) coarsely chopped fresh ginger

6 carrots, chopped

2 x 400 g (14 oz) tins chopped tomatoes

375 ml (13 fl oz/1½ cups) tinned coconut milk

20 g (¾ oz/1/3 cup) chopped coriander (cilantro) leaves (optional)

1 lime

 

Crispy topping

2 teaspoons coconut oil

2 fresh long red chillies, sliced

2 teaspoons chopped fresh ginger

40 g (1½ oz/1 cup) coconut chips

 

 

Heat the coconut oil in a saucepan over medium heat. Add the onion and ginger and cook for 2–3 minutes until golden. Add the carrots, tomatoes and 375 ml (13 fl oz/1½ cups) of water and bring to the boil. Simmer for 15 minutes or until the carrots are very tender. Stir in the coconut milk, then remove from the heat. Using a stick blender, purée the soup until smooth. Season with salt and pepper.

 

Meanwhile, to make the crispy topping, heat the coconut oil in a frying pan over medium heat. Add the chilli, chopped ginger and coconut chips and stir for 5–6 minutes until crisp.

 

To serve, ladle the soup into four bowls, scatter with the crispy topping and coriander leaves (if using), then squeeze a lime over.

 

 

+ note  Tomatoes have the interesting attribute of being better for you when cooked. Cooking encourages the easier absorption of lycopene, a powerful antioxidant that may even have a role in cancer prevention.

 

Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

Oven-baked Ratatouille: More Please – Manu Feildel with Clarissa Weerasena

more-please

Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99

Oven-baked Ratatouille

serves 4 as a main or 6 as a side

If you’re not a big fan of vegetables, I have a feeling this recipe from the south
of France will change your mind. Ripe vegetables are baked together with garlic and fresh herbs, and the result smells like summer.” (p.150)

 

Oven Baked Ratatouille

60 ml (2 fl oz/¼ cup) olive oil

4 brown onions, thinly sliced

4 garlic cloves, thinly sliced

2 tablespoons thyme leaves

3 large zucchini (courgettes)

3 Japanese eggplants (aubergines)

6 truss tomatoes

2 tablespoons coarsely chopped rosemary

sea salt and freshly ground black pepper

 

Preheat the oven to 200°C (400°F).

 

Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion for about 15 minutes, or until lightly golden, reducing the heat a little if the onion begins to catch. Add the garlic and 1 tablespoon of thyme and cook for 2 minutes. Spread the onion mixture over the base of a large roasting tin.

 

Wash the veggies and cut them widthways into 1 cm (½ inch) thick slices. Tightly arrange the vegetables in rows over the onion base, starting with the zucchini, followed by the eggplant then the tomato. Gently push the slices out so they sit in a diagonal pattern, exposing some of the flesh. Drizzle with the remaining olive oil and sprinkle over the rosemary and remaining thyme. Season with salt and pepper and bake for 45 minutes, or until the vegetables are tender.

 

Huevos Rancheros: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-cover

Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Huevos rancheros

Serves 4

“I’m going to put it out there: this may not be the healthiest breakfast  or brunch dish you’ve ever had, but it might well be the tastiest.  Beans, tortillas and eggs are amazing together and I especially like  them with lots of fresh coriander (cilantro) and hot sauce. You’ll find  most of the ingredients you need in a South American food store.  Dry ricotta or another firm fresh cheese can be used as  a substitute for the queso fresco.” (p. 14)

 

huevos-rancheros

 

Ingredients

vegetable oil, for frying

8 small corn tortillas

430 g (151/4 oz) tinned refried beans (optional)

8 free-range eggs

120 g (41/4 oz/1 cup) grated queso fresco

your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce  or salsa verde

 

Tomato sauce

2 tablespoons vegetable oil

1 large brown onion, cut into 1.5 cm (5/8 inch) squares

1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 x 400 g (14 oz) tin diced tomatoes

1 x 400 g (14 oz) tin red enchilada sauce

400 ml (14 fl oz) Fresh chicken stock  (page 56)

 

Fresh tomato salsa

2 large tomatoes, finely diced

1/2 fresh jalapeño chilli, finely chopped,  or to taste

1/2 small white onion, finely diced

1 large handful coriander (cilantro) leaves, finely chopped

lime juice, to taste

sea salt

 

Method

To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

 

Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

 

Wipe out the small frying pan and heat the refried beans, if using.

Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

 

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.

Huevos Rancheros With Guacamole: Good + Simple – Jasmine and Melissa Hemsley

Good + Simple Cover

Extracted from Good + Simple by Jasmine and Melissa Hemsley (Ebury Press, $49.99) Photography by Nicholas Hopper.

Foxtel is airing their brand new series Hemsley & Hemsley: Healthy & Delicious, on Mondays at 8.30pm on LifeStyle FOOD

Huevos Rancheros

 

HUEVOS RANCHEROS WITH GUACAMOLE

SERVES 2

4 large handfuls of spinach, roughly chopped

4 eggs

1 large handful of fresh coriander, leaves and stalks roughly chopped

1 small handful of grated mature Cheddar

 

FOR THE

TOMATO SAUCE

1 large onion, diced

1 tablespoon ghee or coconut oil

2 garlic cloves, diced

2 red peppers, halved lengthways, deseeded and sliced into strips

2 bay leaves

1 teaspoon smoked paprika

A pinch of cayenne pepper or finely diced fresh red chilli, to taste

2 x 400g tins of tomatoes or 800g fresh tomatoes

200ml water (100ml if using fresh tomatoes)

Sea salt and black pepper

 

FOR THE GUACAMOLE

1 large ripe avocado

1 tablespoon extravirgin olive oil

Juice of ½–1 lime

2 spring onions or

1 small handful of fresh chives, chopped

1 handful of fresh coriander leaves, chopped

 

1 First make the tomato sauce. Fry the onion in the ghee or

coconut oil over a medium heat for about 8minutes, stirring

occasionally, until softened.

2 Add the garlic, peppers, bay leaves and spices to the pan

and cook for another 2minutes.

3 Add the tomatoes and water, season generously with

salt and pepper, then stir everything together and leave to

simmer for 10 minutes until reduced to a thick, rich sauce.

4 Meanwhile, make the guacamole. Halve and stone the

avocado, then scoop out the flesh and roughly chop. Place

in a bowl and stir in all the remaining ingredients and some

seasoning. Set aside.

5 Check the seasoning of the tomato sauce, adding extra salt,

pepper and cayenne/chilli as needed, then stir through the

spinach and cook for a few minutes until just wilted.

6 Use a spatula or spoon to make four wells in the tomato sauce

mixture and crack an egg into each. The eggs will poach in the

sauce and cook in about 4 minutes (lid on) for set whites and

runny yolks.

7 Scatter over the coriander and cheese. Serve immediately

(as the eggs will keep cooking) with big heaped spoonfuls

of guacamole on top.

Perfect Garden Fry Up – Deliciously Ella Every Day – Ella Woodward

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99.’

THE PERFECT GARDEN FRY-UP

“I think this might be the healthiest breakfast you could have, and it goes ‑ from ‑fridge to plate in less than ten minutes. After a bowlful you’ll feel like a superhero all day! Eating this for breakfast also means that, before you’ve even started your day, you’ve had four great portions of veggies, which is awesome. If I’m not especially hungry I love eating this just as it is, but on hungry mornings or for busy days I add some bread (which is why I’ve put the recipe in this section) and, when I’m feeling like a total goddess, I add sauerkraut on the side for probiotic goodness!” (p.36)

 

DELCIOUSLY ELLA EVERY DAY by Ella Woodward. Hodder & Stoughton Publishers 2016

 

Serves 1

 

2 tablespoons olive oil

½ teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

2 garlic cloves, crushed

salt and pepper

6 chestnut mushrooms, very finely sliced

10 cherry tomatoes (halved or quartered if large)

juice of 1 lemon

50g spinach

½ avocado

 

Pour the olive oil into a ‑ frying pan and add the cayenne pepper, oregano, thyme, garlic, salt and pepper. Let it heat and develop its fragrance for 2 minutes.

 

Add the mushrooms, tomatoes and half the lemon juice and let everything cook for about 3 minutes, at which point the veg should have softened.

 

Stir in the spinach and let it wilt for another minute or so.

 

Pile the vegetables from the pan on to a plate – or a piece of toast – and slice the avocado on top.

 

Drizzle the remaining lemon juice over the avocado and sprinkle with a little salt and pepper to serve.

 

 

Tweak It

Make this as a weekend brunch for all your friends and family. If they or you eat eggs, then enjoy some poached eggs with it. I do this at home and everyone loves it!

 

Tomato Ricotta Tart – Good Life Great Food – Judy Phillips

Cover Good Life Great Food

When I reviewed this book a few months ago I said when it is tomato season I will make the  Tomato and Ricotta Tart. Yesterday I made the tart and tartlets.

Simple, easy, colourful and fresh.  I think I prefer the tartlets – they are easier to hold and enjoy. I think you could also cut the pastry into rounds and cook base in muffin or jam tart type tray and have the perfect starter/cocktail food/ finger food.

Tomato and Ricotta Tarts

I used store bought puff pastry sheets,ricotta, sundried tomatoes, eggs, cream and a dash of cream fraiche to thicken the base, three types tomatoes and basil from our garden. Once pastry base is just warm (cold works too) plate up with tomatoes mixture.  Season with salt and pepper to taste.  Serve immediately.  Fresh, colourful, delicious.   ** Hint – cut tomatoes into bite size pieces and let sit for 10 minutes or so to allow some of the juices to drain off.

Tartlet