One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 

And I did.

Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.

With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.

  

That day our souls definitely were warmed and happy : )

Spinach and Coconut Soup

Prep time:  15 min

Total time: 40 min

Serves 4

Ingredients:

25 g butter

1 onion, chopped

2 garlic cloves, chopped

1 large potato, cut in chunks

500 ml vegetable stock

400 g fresh spinach

250 ml coconut milk

Chilli flakes and black pepper to taste

Method:

In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.

Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.

Add spinach and cook for 2 minutes or until wilted.

Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.

Serve with fresh bread.

Walnut and Spinach Pesto

Prep time: 10 min

Total time: 10 min

Makes 1 cup

Ingredients:

300 g fresh spinach leaves

50 g parsley, chopped

1 garlic clove

80 g walnuts

Salt and black pepper to taste

3-4 tbs olive oil

Method:

Put first 5 ingredients into the blender or food processor and blend thoroughly.

Slowly pour in oil to the mixture with machine still running.

Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.

Foodbuzz 24x24 : Celebrating the Spring {Farmers Market Lunch Party}

Days are getting longer, sun is shining brighter and air smells somehow fresher. Spring is here.

 

For me spring is about simplicity. Enjoying warmer weather. Taking everything slowly and recharging myself through the food I am eating. 

Comforting stews and filling casseroles are replaces with easy, fresh, no-fuss meals.

In spring our meals are quick and easy as most our free time we enjoy to spend outside. Grasping for every sunny day Ireland gives us as no one knows when it’s going to start rain or how long it’s going last.

 

There are no better way to celebrate first sunny spring days but with close friends and family. Gathering around a table and carelessly chatting just about anything and eating delicious food. 

Yesterday I gathered my close friends to have a very special meal with me.  Why special? Because I am happy to say that I was chosen by Foodbuzz to be part of the monthly event they host, called 24x24. 

The menu was simple. The day was wonderful. And needless to say we had great time.

 

Caprece Bites

Prep time : 20 min

(Serves 4)

Ingredients:

300 g cherry tomatoes, halved

7 fresh mozzarella balls, cut in thirds

50 g basil leaves

25 g olive oil

Salt, pepper to taste

Skewers

Method:

Thread 1 tomato half then 1 piece of mozzarella cheese, and then another tomato half onto each skewer.  Set aside.

Blend together basil leaves, olive oil, salt and pepper. Drizzle oil mixture over skewers. Place skewers in a serving dish.

Leek and Goats cheese Tartlettes

 Prep time :  20 min

Cooking time : 40 min

(Serves 4)

Ingredients:

250 g shortcrust pastry

1 tbs butter

1 leek, washed and chopped

2 garlic cloves, chopped

100 g goats cheese, crumbled

2 eggs, lightly beaten

100 g single cream

Salt, pepper to taste

Method:

Preheat oven to 180⁰C. Grease 4 tart tins (approx 12 cm diameter).

On a lightly floured surface roll out the dough then line tart tins. With a fork prick the pastry, line with parchment paper and fill with baking beans. Bake for 10 minutes.

Meanwhile, in a frying pan melt 1tbs butter. Add leeks and garlic, sauté for 5 min or until tender.

In a bowl combine goats cheese, eggs and cream. Season with salt and pepper.

Remove the paper and beans from the tarts. Fill each tart with the leek mix and pour in egg mixture.

Bake for 15-20 minutes or until ready. Serve warm.

 

Creamy Broccoli Soup

Prep time : 15 min

Cooking time : 35 min

(Serves 4)

Ingredients:

1 tbs olive oil

1 garlic clove, chopped

1 onion, chopped

450 g broccoli florets

1 potato, chopped

600 ml chicken stock

1 bay leaf

Salt, pepper to taste

Cream to serve

Method:

In a medium size pan heat up oil, add onion and garlic and sauté for 2-3 minutes. Add broccoli florets, potato and continue to sauté foe another 2 minutes.

Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.

Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.

Gently heat the soup then divide among 4 bowls. Serve with cream.

Quick Blueberry Cheesecake

Prep time : 20 min

(Serves 4)

Ingredients:

60 g butter, melted

50 g ground almond

10 shortbread biscuits, crushed

300 g cream cheese

50 g blueberries, crushed

2 tbs vanilla sugar

150 g blueberries

Method:

Mix butter, almonds and crushed biscuits. Divide between 4 glasses.

In a bowl combine cream cheese, sugar and crushed blueberries.  Divide between glasses. Top with blueberries. Refrigerate until ready to use.

Refreshing Mint Lemonade

Prep time : 10 min

(Serves 4 )

Ingredients:

Juice of 4 lemons

40 stalks of fresh mint

5 tbs honey

20 Ice cubes

4 lemon slices to serve

Mint leaves to serve

Method:

Remove mint leaves from the stalks.  Place lemon juice, mint leaves and honey in a blender. Blend until smooth.

Divide ice cubes among 4 glasses. Pour in mint lemonade into the glasses.

Serve with lemon slices and mint.

Potato and Cauliflower Soup

 

For years we lived in Dublin city centre and loved every minute of it. Just minutes away from the O’Connell Street with the stores, cinemas, museums and other great attractions just a reach of the hand.  

Curried Carrot Soup

 

The weather in Ireland is so unpredictable. Like yesterday we had sunny and bright afternoon and I really thought the spring is just round the corner. Yet today the picture is completely different. There are no sign of the sun that had filled my living room the day before, just the cold wind and occasional drizzle. And who knows maybe tomorrow it will snow again... 

Greetings in the 2011!

Photo courtesy of Alona Froluskina

Ah, a new year... A new and fresh start. And it’s naturally that with the start of the new year our thoughts turn to New Year’s resolutions. My resolutions are to eat as healthy as possible, be more active, be good mommy to my daughter and spend more time with my loved ones. Do you have any goals for this year?

The Daring Cooks December Challenge – Poach to Perfection

 

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Red Lentil and Chickpea Soup

For the first time since I moved to Ireland (and it will be 6 years in a bit) it's actually a real winter - very cold and very snowy. And when the weather is cold, I crave more for a comfort food – soups, stews - you name it.  So today I would like to share one of my favourite soup recipe, hearty and filling - all you need for the weather like this. Enjoy!

Spicy Cauliflower Soup with Garlic Rye Croutons

Creamy, rich and flavourful spicy soup makes a great starter or scrumptious lunch. Serve hot in a cold days or cold in sunny weather.

(Serves 3-4)

Ingredients:

600 gram cauliflower, chopped

1 garlic clove, minced

200 ml natural yogurt

1 l vegetable stock

2 teaspoon butter

2 tablespoons of flour

1 teaspoon paprika powder

½ teaspoon chilli powder

½ teaspoon cayenne pepper

½ teaspoon pepper

Salt to taste

For croutons:

4 slices of rye bread, chopped into cubes

3 teaspoons of butter

2-3 cloves of garlic, minced

Method:

In a saucepan bring water to a boil; add cauliflower and cook for about 15-20 minutes or until cauliflower is tender. When cooked put into a blender or food processor and blend until pureed, set aside.

In a large saucepan put butter and garlic, sauté for a 2 minutes then add flour. Stir constantly so there won’t be any lumps. Add all spices, except salt.

Pour in vegetable stock and bring it to a boil, then reduce heat and add cauliflower and yogurt, and season with salt. Simmer for about 10-15 minutes.

For croutons:

Preheat oven to 210 degrees C.

In a frying pan melt butter then add garlic and cubed rye bread ; sauté for 1-2 minutes. Place croutons to a baking pan and transfer to the oven for 15 minutes.