On Sunday night, after a long weekend all I want to do is settle down on the couch with a nice bowl of soup and try and hold on to the last moments of the weekend before I begin my ironing.
We are entering into the peak season for the two main flavours in this soup – with zucchini’s at their prime from June-Nov. and leaks at their prime from March – September. The leaks at the Epic Farmers’ Markets in Canberra at the moment are huge – you’ll be eating this soup for the rest of the week if you can get your hands on one of those giant leaks!
You’ll need:
*5 large zucchinis
*1 medium leak
*3 sticks of celery
*1 medium carrot
*1 medium potato
*3 liters of chicken stock (veggie stock optional)
*2 tablespoons of butter
*1 tablespoon of oil
*Salt & Pepper
Method
1. Slice the leaks and zucchinis. Add oil and butter into a large saucepan and melt the butter. Add leak and zucchinis and stir until soft.
2. While the leaks and zucchinis are softening, slice the celery, carrot and potato. Add to the pan and make sure that all of the veggies have a nice glossy coating.
3. Cover the veggies with the chicken stock, pop on a lid and simmer for 30 minutes. You may need to add more water during the cooking process if the liquid line falls below the veggies.
4. Blend the soup, add salt and pepper to taste – serve with crusty bread.
Wednesday, June 23, 2010
Friday, June 18, 2010
A Mexican inspired fiesta
Being a big fan of Australian produce, I know that we are moving into the peak season/availability for Hass Avocados. This means that not only will the fruit (yes, an avocado is a fruit) be at its best taste wise, it’s also at the best price!
You’re looking for a soft avocado if you are going to use it straight away. To test the avocado, place it in the palm of your hand and apply a light pressure, it will yield to gentle pressure if ripe. PLEASE DON’T POKE IT HARD AND LEAVE BRUISED FRUIT FOR THE NEXT PERSON! If you have brought home an avocado which isn’t ready for eating place it in a brown paper bag with a banana to speed up the process.
My favourite thing to do with an avocado is produce an AWESOME guacamole and enjoy a Mexican inspired fiesta with some friends. This spread should serve between 6-10 people (Five Chris Miller’s).
AWESOME GUACAMOLE
* 2 Hass avocados
* ½ a container of light sour cream
* ½ a lime’s juice
* 2 tablespoons finely chopped coriander root
* 2 tablespoons finely chopped spring onion
* Coriander leaves to garnish
Method
1. Mash the avocados in a bowl with a fork until slightly chunky.
2. Add lime juice, spring onion and coriander root – mix so that the flavours are evenly distributed.
3. Add sour cream, and continue to mix until you’re happy with the consistency. Some people like it smoother than others.
4. Garnish with coriander leaves and serve.
BEAN DIP
* 1 can of refried beans
* 100g shredded cheese
* 2 diced tomatoes
* ½ a red capsicum, diced
* 1 clove of garlic, crushed
* 1 jalapeño
* Dash of olive oil
Method
1. Kick people out of the kitchen – it’s an important step because people like to start eating this whilst you are preparing it – that’s how good it smells!
2. Heat the oil in a deep frying pan and then add the garlic. Cook until soft and then add the tomatoes, capsicum and jalapeno. Sweat off the ingredients for 3 minutes.
3. Add the refried beans and cheese, stirring until the cheese has melted.
4. Put in a bowl surrounded by corn chips and prepare for the stamping crowds.
SPICY CHICKEN ENCHILADAS
* 1 tablespoon olive oil
* 800g chicken breast fillet
* 20 enchilada tortillas
* 2 punnets of cherry tomatoes
* 2 diced brown onions
* 1 diced red capsicum
* 1 diced green capsicum
* 1 diced red long chilli
* 3 diced jalapenos
* 1 cup grated tasty cheese
* 375g jar chunky tomato salsa
* Olive oil
Method
1. Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Remove chicken from the pan and stand for 10 minutes.
2. Add more oil to the pan and fry off onions and capsicum until soft. Add cherry tomatoes, which have been sliced in half, diced chilli and jalapenos. Add diced chicken back to the pan.
3. Heat tortillas using packet directions.
4. Place chicken mixture down the middle of the tortilla and roll up tightly.
5. Spoon salsa down centre of enchiladas. Sprinkle with cheese. Bake for 18 to 20 minutes, or until heated through.
MEXICAN RICE
* 2 cups basmati rice
* 1 tablespoon turmeric
* 1 teaspoon salt
* 200g natural yoghurt
* 2 teaspoons coriander root
I don’t know how Mexican this rice really is, but it is YUMMY and kids love the colour.
1. Fill a saucepan with water and bring to the boil. Add rice, salt and turmeric and cook for 13 minutes.
2. Drain rice, add yoghurt and coriander root, mix and then place in a bowl for serving.
You’re looking for a soft avocado if you are going to use it straight away. To test the avocado, place it in the palm of your hand and apply a light pressure, it will yield to gentle pressure if ripe. PLEASE DON’T POKE IT HARD AND LEAVE BRUISED FRUIT FOR THE NEXT PERSON! If you have brought home an avocado which isn’t ready for eating place it in a brown paper bag with a banana to speed up the process.
My favourite thing to do with an avocado is produce an AWESOME guacamole and enjoy a Mexican inspired fiesta with some friends. This spread should serve between 6-10 people (Five Chris Miller’s).
AWESOME GUACAMOLE
* 2 Hass avocados
* ½ a container of light sour cream
* ½ a lime’s juice
* 2 tablespoons finely chopped coriander root
* 2 tablespoons finely chopped spring onion
* Coriander leaves to garnish
Method
1. Mash the avocados in a bowl with a fork until slightly chunky.
2. Add lime juice, spring onion and coriander root – mix so that the flavours are evenly distributed.
3. Add sour cream, and continue to mix until you’re happy with the consistency. Some people like it smoother than others.
4. Garnish with coriander leaves and serve.
BEAN DIP
* 1 can of refried beans
* 100g shredded cheese
* 2 diced tomatoes
* ½ a red capsicum, diced
* 1 clove of garlic, crushed
* 1 jalapeño
* Dash of olive oil
Method
1. Kick people out of the kitchen – it’s an important step because people like to start eating this whilst you are preparing it – that’s how good it smells!
2. Heat the oil in a deep frying pan and then add the garlic. Cook until soft and then add the tomatoes, capsicum and jalapeno. Sweat off the ingredients for 3 minutes.
3. Add the refried beans and cheese, stirring until the cheese has melted.
4. Put in a bowl surrounded by corn chips and prepare for the stamping crowds.
SPICY CHICKEN ENCHILADAS
* 1 tablespoon olive oil
* 800g chicken breast fillet
* 20 enchilada tortillas
* 2 punnets of cherry tomatoes
* 2 diced brown onions
* 1 diced red capsicum
* 1 diced green capsicum
* 1 diced red long chilli
* 3 diced jalapenos
* 1 cup grated tasty cheese
* 375g jar chunky tomato salsa
* Olive oil
Method
1. Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Remove chicken from the pan and stand for 10 minutes.
2. Add more oil to the pan and fry off onions and capsicum until soft. Add cherry tomatoes, which have been sliced in half, diced chilli and jalapenos. Add diced chicken back to the pan.
3. Heat tortillas using packet directions.
4. Place chicken mixture down the middle of the tortilla and roll up tightly.
5. Spoon salsa down centre of enchiladas. Sprinkle with cheese. Bake for 18 to 20 minutes, or until heated through.
MEXICAN RICE
* 2 cups basmati rice
* 1 tablespoon turmeric
* 1 teaspoon salt
* 200g natural yoghurt
* 2 teaspoons coriander root
I don’t know how Mexican this rice really is, but it is YUMMY and kids love the colour.
1. Fill a saucepan with water and bring to the boil. Add rice, salt and turmeric and cook for 13 minutes.
2. Drain rice, add yoghurt and coriander root, mix and then place in a bowl for serving.