Myfrenchkitchen

25-07-2007

Peas and mint cappuccino

A light and fresh, healthy summer soup. I serve it as a starter in a small glass, but it can also served as part of a summer buffet in individual portions. It is eaten cold, but if course, nothing wrong with it being served warm. Like all soups, it is so diverse in it's use and depends entirely upon the desires of the cook/host. If you want a riche, heartier soup, use cream instead of milk. I enjoy the natural sweetness of the peas with the freshness of garden mint. You might like to use sorrel in the place of the mint, or spinach with marjoram and pine nuts in the place of pistachios...be creative, play around with fresh ingredients, keep it simple and keep it healthy.

Peas and mint cappuccino.

• 1 shallot, finely chopped
• 250 g of shelled fresh peas or fozen peas
• about 12 mint leaves
• 2 cups of water
• an organic vegetable stock cube
• 2% milk or cream
• a few pistachio nuts, shelled
• lemon juice to taste
• salt and pepper to taste

1. Sauté the shallot in some olive oil until transparent, don't brown it.
2. Add the peas, add the stock, made from the water and vegetable stock cube.
3. Bring to the boil and sommer over gentle heat for about 10 minutes. Add the mint leaves and simmer another minute or two.
4. Remove from the heat and let it cool down a bit. Mix in a blender until smooth. If you really want a velouté, you can pass through a sieve.
5. Season with salt and pepper, some lemon juice to taste.
6. Add some milk or cream if you want a thinner soup.
7. Leave aside to cool down and refigerate if you want to serve it cold. I can be reheated at a low heat if you want to serve it warm.
8. Serve in a small glass and top with a scoop of milk froth: Use a whisk, or milk frother or even the frother of your coffee machine to make the froth. The milk froth can be substituted for whipped cream for a richer version.
9. Sprinkle some ground pistacho nuts over the froth topping, along with a touch of freshly ground pepper and decorate finally with a small mint leaf.
10. Serve with toast triangles.

12-05-2007

Pears and some cheese

I had some pears in the house. And pears always make for a nice starter.

So, pour yourself a glass of wine and a nice chunk of cheese, tie your apron and enjoy cooking.

Pear and gorgonzola soup

1 chopped shallot

1 chopped leek

2tbs chopped sage

4 William pears, peeled and cut into chunks

a chunk of gorgonzola cheese

1 cup vegetable stock

salt and pepper

milk or cream to taste

1. Saute the leek and shallot in butter

2. Add the pears and saute for a few minutes

3. Add the stock, bring to the boil and simmer for about 20 to 30 minutes or until the pears are tender.

4. Add the herbs and cheese and process until smooth

5. Season, add milk and cream to taste.

6. Serve with a thin slice of pear, some crumbled cheese and some milled pepper

Serves 4

Footnote: Any blue chees of your liking can be substituted. I prefer to process the soup until smooth, stop processing before completely smooth, if you like it lumpy. It is equally delicious cold or at room temperature.

Grilled pears with goat's cheese

                              

2 William pears

100 g firm goat's cheese, crumbled(not too finely)

TBS  chopped sage, thyme and chives

4 chopped calamata olives

2 tsp creme fraiche

Tbs cider vinegar

olive oil

salt and pepper to taste

1. Cut the pears in half lengthwise. Core and scoop some of the flesh out without damaging the skin. Rub with lemon juice.
2. Roughly chop the flesh of the pear.
3. Mix with the crumbled cheese, chopped herbs, vinegar, olives and gently stir in the creme fraiche.
4. Taste for seasoning.
5. Fill the pear halves with the cheese mixture, drizzle with some olive oil and bake for 10 minutes at 180 degrees C. Place under the grill for about two minutes to brown.

serves 4

Footnote: Blue cheese can be substituted and walnuts added in place of olives.