I am a bad, bad browniegirl. A couple of weeks ago I promised that I would post a second recipe that I developed using the wonderful fresh produce in a hamper from ZZ2 so that I could participate in their #mouthwateringbox campaign. Well….life happened…or should I say school holidays and other stuff happened and that went onto the backburner in my mind and would have stayed there had I not been reminded by a comment from a dear friend on one of the banting groups this evening who is having a problem with eating avocados suddenly. She can’t take the texture. So I dropped her a note and made a few suggestions as to how she could maybe stomach them and suddenly I was reminded about the post that I was meant to write. Oh my! I do apologize to all my readers. It is already late at night and last night I was up into the wee hours so I have that little fist beating at the side of my left temple telling me it is way overtime to get some sleep and rest. So without further ado…..my second recipe that I developed using the ZZ2 fresh products – a delicious soup just in time for this icy cold snap that we are having. The wind is howling around the eaves as I write this and I am warm and cosy with a gas heater warming my study. My dog Tasha has hogged best spot right in front of it 😉
ROASTED KOHLRABI CAULIFLOWER AND AVOCADO SOUP
4 small Kohlrabi bulbs – leaves removed and peeled, cut into cubes
½ head of cauliflower – cut into florets
30ml Olive Oil
2.5ml Freshly Grated Nutmeg
5ml Garam Masala
1 Large ZZ2 Onion, peeled and roughly chopped
5 Sprigs Thyme – leaves stripped off
1 Bay Leaf
4 Cloves ZZ2 Non Radiated Garlic – peeled and roughly chopped
1 liter chicken stock
The heel of a piece of Parmesan Cheese *see note below*
1 ripened ZZ2 Avocado Pear – cut in half, pit removed, peeled then cut into cubes
125ml Fresh Cream
Maldon Salt and Freshly Cracked Black Pepper
Preheat the oven to 200deg Celcius
Place the cauliflower and kohlrabi cubes into an ovenproof dish and sprinkle over the spices.
Drizzle over the olive oil and place on the middle shelf in the hot oven
Roast 20 to 30 minutes until tender. Remove and set aside
To Make the Soup:
In a medium saucepan sauté the onions, bay leaf and thyme in about 2 tsp butter until they are limp and translucent
Add the garlic and sauté another minute or two
Add the roasted vegetables, the parmesan heel and chicken stock, bring to the boil, reduce heat and allow to simmer, covered, for 45 minutes. Stir occasionally with a spoon, trying to break up the parmesan heel now and again
Turn off heat and allow to cool for about 15 minutes then remove and discard the bayleaf and bits of parmesan heel left over and blitz in the saucepan with a hand held stick blender/immersion blender until the veggies are smooth. You can do this in a food processor too if you have one
Add the avocado pear (keeping about 8 cubes aside for garnishing later) and blitz again until smooth
Add the cream and stir through then force the soup through a fine mesh sieve (placed over a large jug) to make it silky smooth
Pour the soup back into the saucepan and return to a medium heat and heat through
Check for seasoning and adjust according to taste with salt and pepper
Divide soup into 4 bowls and garnish as preferred
Grill two streaky bacon rashers until crispy then set aside (finely shredded biltong is also divine)
Cut the avocado cubes into smaller neat dice
Divide the avocado dice between the 4 bowls of soup then crumble the bacon over the top
Finely chop 125ml soft ZZ2 Sundried Tomatoes
Garnish each bowl with some of the sundried tomatoes sprinkled on top then add some basil and parmesan shavings
Serve the soup with delicious crusty country bread or seed loaf slathered with butter
Don’t ever get rid of your parmigiano reggiano rinds. These rinds, which a friend told me are known as heels in Italy, add the most wonderful flavor to soups and stews. Pop them into a Ziploc baggie as you get to the end of each one and keep them in the freezer for those times when you need one to add to a soup or stew for extra flavor. Just be sure to remember to remove the heel before blitzing the soup!
And then, for all my South African readers, you still have a couple of days to enter the delicious giveaway from ZZ2. Pop over and tell them what dish YOU would create with this same box of mouthwatering ingredients (shown in the pic below). You have until Friday 10 July 2015 to head over to the ZZ2Facebook page and leave your entry as a comment on their page. All entries will go into the grand draw and the lucky winner will be the recipient of their own Mouthwatering Box, plus a nifty avocado tool PLUS a R1000 Checkers Voucher. This competition has nothing to do with browniegirlblog or myself and the lucky winner will be drawn by ZZ2 themselves.
Enjoy, and do enter into the give away. I am heading over that way tomorrow to look for your exciting ideas.
Disclaimer: I received the mouthwatering box plus a R300 Checkers Voucher from ZZ2 Farms. The words, opinions, recipe and photographs are my own.
Bacon…..a word that makes me drool…and an ingredient that I love incorporating into recipes! It’s just one of the things I love about the low carb high fat lifestyle that I am following. So when I popped out to visit that lovely little organic market on the way to Noordhoek one chilly wet day last weekend and discovered a beautiful big celeriac root just waiting for me to grab I knew exactly what I wanted to make. Soup! And I knew just what I was going to cook it in too. A couple of weeks ago I was contacted by the PR agency for the home specialist store, Boardmans South Africa, who asked me if I would like to test
drivecook one of their Beka Ilano Saucepans, a new range from Europe now available at Boardmans. I jumped at the chance….I mean really, if you love food and you love to cook then cookware is your thing right? The new Beka range of cookware is suitable for all types of heating, including induction and oven cooking and it is made of stainless steel inside and out. The brief was to cook a one pot meal and I had been sent the 20cm sized saucepan which is an ideal size for Mr Brownieboy and myself. I really enjoyed working with this environmentally friendly little pot, it is light to handle although sturdy with a heavy bottom, it has an innovative flat glass lid with a little steam vent and it is calibrated up the inside wall which makes measuring a breeze. It is also attractive enough to grace a family dinner table. The Beka cookware range is dishwasher proof and comes with a 10 year warranty from date of purchase. I look forward to getting to know this baby much better over the next 10 years!
Now, let’s get onto the serious subject of the cooking! I have only used celeriac once before here , also in a soup but I wanted to change the flavours this time and decided to use the fabulous Richard Bosman bacon that I bought the same morning at the Foodbarn Deli at Noordhoek Village to do the flavouring. I also have some lovely French Tarragon growing in the garden so I knew that would give a lovely added flavour to this soup I was planning. Celeriac is an old friend of cooks, mentioned in Homer’s Odyssey which was composed during the 8th century BC, it is something that you don’t find very often in store around here so when you can find it grab it and take it home! The really ugly sister of the root veggies this vegetable is often overlooked because of its knobbly, gnarled outward appearance but inside…oh my it is white and creamy and delicious! Many also shy away from it because of the name…but don’t let that put you off, if you are not a celery lover this cousin doesn’t taste much like celery. It cooks up nicely and it purees beautifully smooth. So let’s get onto the soup. Husband, who is one of those who eats soup with really long teeth, absolutely loved this soup, ate the leftovers the next day and proclaimed them to be even more delicious. I gave the last mugful to my neighbour to try as she had never tried celeriac herself and wanted to know what it tasted like. She sent me a text message a little later saying she wants to come and live with me HAHA! This stuff wins hearts and influences neighbours!
CELERIAC AND BACON SOUP
1 Large Celeriac – to measure 500g when peeled and cubed
1 Large Onion
2 Medium sized Pears – peeled and chopped
4 Garlic Cloves – peeled and finely sliced
2 Litres Cold Water
120g Streaky Bacon (half of it diced up and the other half left whole)
Fresh Thyme – the leaves from 4 or 5 sprigs
10ml finely chopped Fresh Tarragon
5ml Fennel Seeds
500ml Full Fat Milk
1,5 Litres hot chicken or vegetable stock (I usually make my own stock but when I haven’t I prefer to use NoMU Fonds – the best IMO)
5ml Dijon Mustard
15ml finely chopped Fresh Parsley
Salt and White Peppercorns
Peel and chop the onions. Peel and slice the garlic
Finely grate the zest off of half the lemon and set aside
Peel and dice the pears and the celeriac. Place into a glass bowl and squeeze over all the juice from the lemon then add the cold water and set aside
Melt the butter in a large, heavy-based saucepan and add the onions and thyme leaves – allow to cook for 10 minutes over low heat until pale and translucent
Add the diced bacon to the pan and allow to saute until all the fat is rendered and the bacon is starting to crisp. Don’t let the onions burn while this is happening….stir often!
Drain chopped celeriac and pears from the water, discard water, add celeriac and pears to the saucepan with the zest, garlic and fennel seeds, stir fry for a minute or two to coat everything with the butter and rendered bacon fat in the pan
Add the tarragon and mustard and a good grinding of white peppercorns (no salt at this stage) and stir in the milk and heat through
Add the hot stock up to the 2 litre calibrated mark in the saucepan and bring to a rolling boil, reduce heat to low, cover saucepan with lid and allow to simmer for 20 minutes
Remove from the heat, allow to cool for 10-15 minutes
While waiting for the soup to cool down fry the remaining bacon strips until crisp then set aside
Blend the soup in the saucepan with a handheld stick blender until silky smooth (or use a food processor)
Return to the heat, add the parsley and 200ml cream and heat through gently – don’t boil
Taste and season with salt and white pepper if necessary
Divide soup into 4 warmed bowls, swirl in some extra cream or creme fraiche, crumble over a bit of crispy bacon and some black salt flakes (optional) and serve with a seed bread
I served mine with the wonderful #LCHF #banting friendly seeded flax and almond meal loaf that I baked the day before. So an all round guilt free, healthy for you, meal. Pure comfort on a cold winters day. Seed loaf recipe to follow soon as promised to all those who have asked for it.
I have since used the Beka saucepan to potroast a small sirloin roast on top of the stove that came out beautifully tender and moist and so full of flavour. I can see I am going to have some fun times in the kitchen with Mz Beka!
Thank you to Boardmans for providing the cookware for this review. In accordance with my blog policy I have declared that I received free product for this review, I did not, under any circumstances, receive monetary payment as incentive to write positively about the product. The expressed opinion of said product is my honest and personal opinion and view.
Have a super new week blog readers,
And do go in search of celeriac and try this soup! I know you will love it.
Mushrooms! One of my absolute favourite ingredients to cook with. They are so versatile and there is so much that you can do with them. For the two years that I was undergoing my reconstructive surgeries I was unable to eat anything with a particular texture and mushrooms were just taboo…I did have some in bought cream of mushroom soup – most of it tasteless white stuff in a bowl or cup that I could not really identify with any mushroom….that deep earthy umami flavour was just missing and I longed for mushrooms, big brown ones stuffed with yummy delights and braaied outside over the coals, or delicious little marinated buttons that I could just pop in my mouth and taste the burst of flavour….whole baby mushrooms in a lively rich Boeuf Bourguignon or in a creamy beef stroganoff, or sliced porcinis and exotics in a delicious creamy mushroom and blue cheese risotto… ..Stir fried shiitake and exotics in an Asian Stir Fry! Oh I could go on and on! I have had my fill of mushrooms in all kinds of dishes since I have been able to eat them again these past 3 months or so and I am not tiring of them….last week, during the incredibly cold winter snap where the snow was falling on the surrounding mountains and we here at the coast were shivering in the bone biting accompanying wind and rain, I suddenly had the yearning to be holding a steaming bowl of homemade soup in my hands. I managed to get hold of my son who happened to be working locally that day and he went via the shop and bought me some fresh mushrooms and leeks and I set about picking thyme and parsley from the garden during a break in the rain. The aromas that filled the house were amazing. When hubby got back home from work he was very appreciative of the homely delicious smells that wafted out to meet him on the driveway. I put a phone pic up on facebook of my saucepan full of sauteeing mushrooms leeks, thyme and garlic and got a lot of reaction out of it with friends asking for the recipe.
Unfortunately with all the rain our telephone cables got wet, as they do, so I was without internet for the better part of the week and weekend. Today I was so excited to get onto my blog, it is a very welcome and bright sunshiny day and I have 3 loads of laundry flapping in the slight breeze! And here I am in the dashboard of my blog finally and hoping for enough time on the interwebs to be able to write up my recipe and publish it in time for Meatless Mondays…..
EASY MUSHROOM SOUP
Serves 4 as a main course or 6 as a starter
250g Fresh Portabello Mushrooms (or Portabellini) – wiped and sliced
250g Button Mushrooms – wiped and sliced (Keep 4-6 small mushrooms aside for later)
15g dried Porcini Mushrooms – roughly broken up and placed in a bowl
250ml Boiling Water – pour over the dried mushrooms and leave to soak while preparing the rest of the ingredients
4 Large Leeks – finely sliced and washed well to remove any sand
2 cloves garlic – peeled and finely sliced
10 Sprigs Fresh Thyme – leaves stripped off and twigs discarded
50ml Olive Oil
Freshly Ground Black Pepper
1,5liters Chicken or Vegetable Stock
1 Cup fresh flat-leaf parsley – washed and chopped (keep 5ml for garnishing later)
1 lemon – finely grated zest and juice
Extra Virgin Olive Oil to drizzle on soup when serving
Place a large saucepan on medium heat, add the olive oil and butter, then add your leeks. Saute until leeks are limp
Add the sliced fresh mushrooms and the garlic and thyme and sauté until the liquid from the mushrooms is almost evaporated
Strain the soaking liquid from the dried porcini mushrooms, add the mushrooms to the pan and add the liquid from them to the pan as well, being careful not to add the last few drops as they usually have a bit of grit in them from the mushrooms
Add the stock and a good grinding of black pepper. Bring to the boil, cover partially and simmer gently for about 20 minutes
Remove from the heat and using a stick blender blend the soup in the saucepan until it is smooth (use a regular blender if you don’t have the stick blender)
Return soup to the heat, season to taste with salt and more pepper if needed and stir in the parsley (keep 5ml back for garnishing)
Finely grate the zest from the lemon and set aside then squeeze the juice into the soup
Stir through the mascarpone and season to taste. You want a good balance of salt, pepper, sour from the lemon, sweet creaminess from the mascarpone and the earthiness of the mushrooms
Using the last few whole mushrooms slice them thinly then add a knob of butter to a small frying pan and add the mushrooms together with a roughly bashed clove of garlic (I don’t even peel it just use as is)
Saute until the mushrooms are brown and crisp but not burnt. Discard the garlic and drain the mushroom slices on paper towel
Add 5ml finely chopped parsley and some finely grated lemon zest, black pepper and salt flakes to the mushrooms – mix together and set aside for garnishing the soup
Ladle hot soup into warmed soup bowls and sprinkle a bit of the mushroom mixture on top of the soup in each bowl
Drizzle a few drops of extra virgin olive oil onto each bowl and serve with delicious seed bread or crackers
Soup weather! The rain pelts down in sheets, driven almost horizontal by a bitingly cold north westerly gale that howls around the eaves, battering the trees and my poor herb pots on the little patio outside. I huddle down under the blanket with my book and stare morosely out at the miserable spectacle and my thoughts turn to food. I don’t know about you but I always think of food when I am cold and then I become energized. Soup is what I need right now. I go to the kitchen and switch on the gas to boil water for a cup of warming rooibos tea and check out the contents of the fridge and vegetable basket. I come up with a head of cauliflower, garlic, onions and some delicious orange sweet potatoes that I bought the day before on a visit to a food market. Could I use them together in a soup? I pick up my smartphone and ask Mrs Google’s advice….and it turns out that yes, it has been done by many others before me. So I draw some inspiration from this one by Allyson Kramer (Manifest Vegan) that stands out from the rest because it contains Garam Masala…and I love adding spice to my food!
As soon as there was a slight break in the rain I rushed outside with my kitchen scissors and picked a handful of thyme and Italian parsley and headed to the kitchen to cook! Using Allyson’s basic recipe as inspiration I pimped to my heart’s content and came up with one of the most delicious soups I have made in a while. Roasting the cauliflower and sweet potato brings out a wonderful depth of flavour and mellows out the garlic, sweetening it in the process. This soup was totally sublime and my other half, who eats soup mostly with long teeth and trepidation, declared it a winner and said he would definitely eat it over and over again. Sweet soupy words to my ears because I love soup and will eat it at every opportunity. Being able to add another to the short list of his favourites is a grand thing for me!
Before I give you the recipe for this delicious soup let me give you one *tip that I always use….I read this somewhere years ago and I have used it so many times since then. Don’t ever throw out those rindy end bits of parmesan cheese when you can no longer grate any more cheese off them, you know that hard pale rind that has parmigiano reggiano stamped on it, rather put them into a ziploc baggie and freeze instead. When you are making soup pop one into your pot of soup and fish it out at the end of the cooking time before blending or serving. You don’t actually eat the rind. All it is doing is imparting the most wonderful flavour to the food. I have been known to do this when I roast a whole chicken as well, popping the “heel” into the cavity along with half a lemon and some fresh parsley or thyme sprigs and removing it before carving. You don’t need any more flavouring than that to give you a royal meal.
ROASTED SWEET POTATO AND CAULIFLOWER SOUP
(Serves 4 as a main meal or 6 – 8 as a starter)
1 large head cauliflower rinsed and cut into florets
4 large sweet potatoes – peeled and cut into 2,5cm cubes (mine were orange)
1 Head of Garlic – just the top sliced off
1 large onion – peeled and chopped
2 litres Vegetable Stock
Few sprigs of Fresh Thyme – leaves picked off and sprigs discarded
15ml Garam Masala (or use a bit less if you prefer)
2,5ml Nutmeg – finely grated
1 frozen Parmesan heel (see *tip above)
30ml Olive Oil
30ml Coconut Oil
250ml Full Cream Milk or Coconut Milk
Handful Italian Parsley sprigs – finely chopped (makes about 30ml)
Parmesan shavings or Grated Sharp Cheddar Cheese for serving
• Preheat oven to 200degC
• Place cauliflower florets in a single layer on one half of a large baking tray and the sweet potato cubes in one layer on the other half of the baking tray. Tuck the head of garlic in the middle somewhere
• Sprinkle the vegetables liberally with the Garam Masala and the nutmeg and then drizzle with the Olive Oil
• Roast uncovered for about 20 minutes until the edges of the sweet potato begin to caramelize slightly
• Meanwhile place the onion and thyme in a large saucepan with the coconut oil (or 30g of butter if you prefer) then sauté over high heat for a minute or two until the onion is glazed and limp
• Remove the roasting tray from oven after the 20 minutes and scoop the sweet potato into the saucepan. Stir and continue sautéing it with the onions over a low heat.
• Give the cauliflower a quick shake and then return it (and the head of garlic) to the oven and reduce the oven temp to 180degC. Roast for another 10 minutes until the florets are nicely browned but still a bit crunchy. Remove from oven then squeeze the garlic cloves out of the skins into the saucepan with the onion and sweet potato. Discard the skins. Cover the cauliflower loosely with foil and set aside until needed
• Add the vegetable stock and milk and the parmesan heel (rind) to the saucepan and bring to a boil over high heat then reduce heat, cover the saucepan with a lid at a slight angle and allow to boil gently for about 15 to 20 minutes, stirring now and again, until the veggies are soft and the parmesan has imparted its delicious flavour to the pot
• Remove the parmesan heel and discard then add half the cauliflower florets to the saucepan and blend the soup until velvety smooth. I use a stick blender in the saucepan but use any blender you have
• Return to the heat and stir through the remainder of the roasted cauliflower florets
• Stir through the finely chopped Italian parsley and add salt and pepper to taste.
Top each plate with a dollop of Double Fat Yoghurt and a few shavings of parmesan cheese
Serve with your choice of LCHF/banting bread or cracker
Despite the magnificent summery day in the Western Cape some parts of the country are starting to shiver and I have a few friends complaining of the symptoms of wintery chills, aching all over, sore throat, fever and the sniffles. Obviously time to haul out the old saucepan and make some delicious chicken soup. Do try a steaming bowl of this delicious comforting and warming soup, good for the body, good for the soul……it is packed with immune boosting ingredients and really does help to make you feel better.
According to university studies home made chicken soup reduces congestion and inflammation by limiting the movement of white blood cells that produce infection-related mucus. I do hope this will help you all over the upcoming winter months – it also works for those awful summer flu bouts too!
Browniegirl’s Cold & Flu Busting Chicken Soup
1 chicken breast or 4 drum sticks (skin on and bone in)
2 Large Onions – 1 skin on (washed well) cut in 1/4’s the other peeled & finely chopped
4 stalks Celery- washed and roughly chopped (with leaves too)
4 large Carrots – 3 roughly cup up 1 finely chopped
1 Turnip – peeled & roughly chopped
1 Large Parsnip – peeled & roughly chopped
6 garlic cloves – give 4 a thump to break slightly then peel & finely grate the other 2
Thumb sized piece of fresh Ginger – thumped to break slightly
1 tsp whole Black Peppercorns
1 tsp Whole Cloves
Few sprigs fresh Thyme
2 Bay Leaves
1 teaspoon extra-virgin olive oil
1-2 Chillies – seeded and finely chopped (use more if you can take the heat – it is good for the dreaded lurgy)
2 medium Tomatoes, peeled seeded and chopped
½ Lemon – juice and finely grated zest
Handful fresh Parsley – finely chopped
Handful fine pasta – alphabet pasta is good or use angel hair pasta broken up into little bits
Salt and pepper, to taste
Place chicken, unpeeled onion quarters, celery, 4 bruised garlic cloves, roughly cut carrots, turnip, parsnip, bay leaves, whole cloves, peppercorns, ginger & thyme into a large saucepan.
Fill with about 4 litres cold water. Bring to boil over high heat, then cover and reduce heat to medium. Simmer 1 hour until the chicken falls off the bone and the broth has reduced by about a quarter.
Strain through a sieve, keep the chicken and broth, discard all vegetables and herbs. Keep the broth or stock aside – skim off any fat that might gather on top
Place olive oil, finely sliced onions, carrots, chilli, minced garlic and some more sprigs of thyme into a large saucepan. Saute gently until the onion is limp
Add the reserved broth and tomatoes. Bring to rolling boil then reduce heat to medium. Cook until carrots are tender, about 20 minutes.
Remove skin and bones from chicken. Shred meat into bite-size pieces.
Add chicken & pasta to soup. Boil another 5 minutes until noodles are soft
Stir through the chopped parsley & lemon then turn off heat
Stir through 5ml Raw Honey
Season to taste and serve piping hot.
Stay in bed, keep yourself well hydrated and drink this soup a couple times a day.
Get better soon,