Chilled Avocado Soup with Chipotle Chile

I can't believe it has been over two years since I last wrote a blog post!  It doesn't feel that long ago...but in the mean time life has changed a huge amount for us and we now have a baby boy, Little H, who is 4 months old.

  In the past two years there has been the meteoric rise of food bloggers, lots of incredibly inspiration people, mainly women, writing and creating the most amazing plant based food. It is so exciting to see. I have even managed to get my husband to eat at Nama in London-the most incredible, raw food restaurant in Notting Hill, and The Mae Deli.

Life on the farm continues and we have just come to the end of our short season harvest of Hass Avocados, so of course todays recipe has to be avocado based!

 

It has been really hot here recently and so this Chilled soup has been hitting the spot.  It is loosely based on a recipe from Deborah Madison which I have adapted to make my own.  On a side note, I once read that if at least three ingredients in a recipe are changed the recipe is yours-does anyone know anything about this?
Unfortunately I didn't take any photos of the soup, photographing my food and "food styling" is something I am going to work on in 2017.

Chilled Avocado Soup-This is a really rich, smooth soup so I find that half a cup portions are enough.  This serves 6 people.
1 Small onion, cut into 1/2 inch thick rings
5 ripe avocados (about 300 grms), halved and seeded
2 cups home made vegetable stock or water
2 tablespoons chopped parsley (mint is also yummy)
2 teaspoons chopped oregano
1/2 Teaspoon of Chipotle chile paste
1 teaspoon ground cumin seeds
1/2 teaspoon ground coriander
grated zest and juice of 2 limes
Sea salt
1/2 cup Coconut cream (coconut milk would also work)
Pepitas:
1 teaspoon oil
1/2 cup of pumpkin seeds, raw
Juice of 1 lime
Pinch of chile powder (I use Chilimanjaro powder)
Sea Salt

Sear the onion rings in a dry frying pan until softened and browned in places, about 5 minutes. I add 2 tablespoons of water half way through. You want to remove the harshness of the onion, but it doesn't need to be well cooked.
Using a spoon, scoop the avocado flesh into a blender.  Add the onion, stock, parsley, oregano, spices and the chipotle chile paste.  Puree until smooth.  Pour into a bowl and stir in the lime zest and juice. Add some salt to taste, then stir in the coconut cream.  Cover and chill well.
To prepare the peptise, heat the oil in a small skillet over medium heat.  Add the pumpkin seeds and stir until they begin to colour and start to pop, a couple of minutes. Add the lime juice, chile powder and a good pinch of salt and give everything a stir.  Remove the pan from the heat, and stir until the lime juice has evaporated.  Leave to cool.

Taste the soup for salt and acidity-you might want to add more lime juice, serve in small bowls with the pumpkin seeds scattered over.

Tomato and basil Risotto

I literally have a forest of basil in my garden, Janet, who helps me in my garden has not yet quite got the hang of only planting a few seeds at a time so we have feast or famine!  This time I am quite stuck on what to use all my basil for, I have been making jars and jars of basil oil.  This is a sludgy, verdant sauce that tastes clean, punchy and pure.  I have been adding it to all sorts of dishes-and it is delicious with a tomato risotto.

Basil Oil:
3 large bunches of basil-proper bunches, not the mean little ones sold in supermarkets
1 clove of garli, peeled
sea salt and black pepper
200ml extra virgin olive oil
Pull the basil leaves from their stalks and put them into a food processor with the garlic and a good pinch each of salt and pepper. Process until the basil is finely chopped.  With the motor running trickle in the olive oil through the funnel and continue to blend until you have a beautiful moss green puree.  Leave to stand for a few minutes, and then taste and adjust the seasoning.
Pour into a jar, cover and refridgerate until ready to use.  It keeps in the fridge for up to a week.

Tomato Salad:
I am always amazed by how many types of tomatoes are available-little, big, long, yellow, thin, round-so go crazy!
4 big handfuls of mixed tomatoes
sea salt and freshly ground black pepper
Extra virgin olive oil
Herb or balsamic vinegar
1 fresh red chilli, halved, deseeded and finely sliced
1 tbsp fresh chopped marjoram
1/2 clove of garlic, peeled and thinly sliced
a big handful of fresh basil leaves-picked and divided into big and small ones

Chop up the tomaotes in an irregular fashion.  Season from a height with sea salt, using slightly more than you normally would, this will draw out the yummy flavour and intensity of the tomatoes.  Put the tomatoes in a colander over a bowl and leave for 20 minutes to let any excess water and salt drip out.  Pour the liquid away, dry the bowl and out the tomaotes in it.  Dress them with a glug of olive oil and a slash of vinegar.  Add some pepper, the chilli, marjoram, and the large basil leaves, torn up.  Toss together, correct seasoning.  tumble the tomaotes onto a large platter, drizzle with a little extra olive oil and sprinkle over the little basil leaves.

Tomato and basil risotto:
This is an adaption of Jamie Olivers one which he uses ricotta cheese in.  It is so yummy with basil oil drizzled over it.
1 litre veg stock
2 tbsp olive oil
1 large onion -peeled and finely chopped
4-5 sticks of celery, thrimmed and finely chopped
600 grms risotto rice
250ml vermouth or dry white wine

Put the olive oil in a large pan, add the onion and celery and cook very gently over a low heat for about 15 mins, until soft.  Add the rice and turn up the heat.  Dont let the rice or veg catch on the bottom of the pan so keep stirring.
Quickly pour in the vermouth or wine, keep stirring until it is has evaporated.  Add the stock to the rice, a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.  Turn the heat down to low so the rice doesnt cook too quickly., and continue to add ladlefuls of stock until it has all be absorbed-about 15 mins, the rice should still be a little bit al dente.

700ml extra veg stock.
4 hndfuls of ripe tomatoes-I use the tomato salad above.
Add 1/2 the extra stock and 2/3rds of the tomatoes.  Gently bring to the boil, stirring all the time, turn down the heat until almost all the stock has been absorbed.  Add the rest of the stock a ladleful at a time.  Be careful not to overcook the rice, it should be soft, creamy and oozy!
Turn off the heat (at this point you can add in grated parmesan or ricotta) add a tbsp of the basil oil.  Check the seasoning then stir in the rest of the marinated tomatoes.  Put a lid on the pan and let it rest a min or two.  Serve with bsil oil.  

A supper of Courgettes, tomatoes and basil

This is from Nigel Slater's amazing book "Tender Volume 1", and has been a life saver for us as I have a glut of courgettes and a forest of basil in my garden.  For years I have been trying to grow courgettes and have always lost to powdery mildew-despite granny's potions-but since I have had drip irrigation in the garden I have an incredible selection of yellow, and green courgettes.
Squashes of every variety love a tomato, some people feel the need to skin and seed the tomato, but I dont think that its necessary for this dish.  It is a bit of a rough-edged supper but it tastes like late summer!
Courgettes-5 medium
olive oil-3 tbsp
tomatoes-4 medium to large
basil leaves-a handful
lemon

Cut the courgettes into thick fingers-about the size of a homemade chip.  Warm the oil in a deep pan and let the courgettes cook over a moderate heat for 6-8 minutes or so until they start to soften.
Chop the tomatoes roughly and add to the courgettes with the torn up basil leaves, salt, pepper and a good squeeze of lemon.  Stir, cover with  loose fitting lid and leave to simmer for 10 mins, until the courgettes are totally tender and the tomatoes have cooked down to a basil scented saucy slush.  The colours should be bright, the courgettes softly yielding but not browned.
If you are like my husband you can sponge up the sunny-tasting juices with fresh bread. 

Tisanes-herb teas!

One thing most of my friends remember about me from university Is the vast quantity of peppermint tea that I consumed.  Now I have an incredible herb garden here I can make fresh mint tea-I love it.

For peppermint, use five leaves for one mug, leave to steep in boiling water before you pour.  Spearmint is one up from peppermint, a bit stronger and still yummy. Both are excellent for digestion and colds.

 Sage tea is all right - famously good for night sweats and apparently invaluable during menopause-not that I would know first hand!  I enjoy the robust delicious taste of rosemary. Pick a 2in sprig for one mug and leave it to stew for the usual five minutes. This is the one to get you going when you're feeling grotty and lethargic, a useful hangover cure and an invigorating stimulant for anyone who gets SAD.  

We have just had so much rosemary growing we have chopped down my forest and placed it all over the veranda in terracotta pots to try and control it!  James is always trying to get me to reduce my herb garden-not going to happen, but I did give in to the rosemary battle. 

Fennel-seed tea is another one for cold days - pour a teaspoon of seeds into your mug or pot and after 10 minutes strain them off like tea leaves. Fennel has a fresh aniseedy taste and diuretic properties that make it popular with dieters. It is also much more effective than parsley for freshening the breath.  We save all our fennel seeds from the garden to ensure they are organic. 

Warm lentil and Squash salad

This is a good warm winter salad-or in our case here a good rainy season salad!

1 Large butternut squash-peeled, deseeded ad cut into large chunks
2-3 red onions cut into 8th's
2 tbsp extra virgin olive oil
1 sprig of rosemary-finely chopped
Salt and black pepper
100g packed roasted chestnuts-roughly chopped
2 red chillies-deseeded and finely chopped
juice and grated zest of one lemon
3 good handfuls of small leaf rocket-or other salad leaf
Large bunch of flat-leafed parsley, chopped
Large bunch of fresh corriander, chopped
-250 grms feta cheese, crumbled (optional!)

For the lentils:
200 grms puy lentils (or something similar!)
3 cloves garlic
1 good sprig of rosemary
450 ml veg stock
200 ml dry sherry or wine
3 tbsp olive oil

For the dressing:
2 tbsp extra irgin olive oil
juice of half a lemon
salt and pepper

Preheat the oven to 190 degrees or gas mark 5.
Put the squash and onions into a plastic bag with the olive oil, rosemary, salt and pepper and toss together well.  Empty into a roasting tin.  place in the oven for about 40 mins, until soft and just beginning to brown on the cut edges.  Add the chestnuts and roast for another 5 mins-giving them time to heat through.
Meanwhile put the lentil into a medium sized sauce pan with the garlic and rosemary sprig.  Pour in the stock, the olive oil and sherry and bring to the boil.  Cook over a medium heat for about 20-25 minutes.  Keep an eye on the pan and add extra liquid if necessary.
when the lentils are tender but not mushy, drain and remove the garlic and herbs.  Add another tbsp of olive oil, season with salt and freshly ground black pepper and leave to cool a little.
Add the chillies, lemon zest and juice to the lentils and stir everything together. then add the rocket, parsley and corriander, and lay out on a large serving plate. Check seasoning.
Scatter with the roasted veg and crumbled feta .
Mix together all the dressing ingredients and dress the whole dish.  This is best served warm