Cauliflower Gruyere Soup

Cauliflower Gruyere Soup

It hasn’t snowed yet in the southern part of Switzerland but temperatures have significantly changed. When I wake up in the morning all seems frozen and this sight is enough to enter in soup mood. Continue reading

Most of the time I make something with the vegetables at hand but this time I felt like making something creamier. Cauliflower and cheese are a great flavour combination so instead baking it in a gratin or mixing it with some pasta; I thought this would be a nice alternative. In the beginning I thought of only making a cheese soup but then I changed my mind and in the end, I also added the cauliflower.

Cauliflower Gruyere Soup

 

Cauliflower Gruyere Soup

Recipe for 4-6

Prep time: 10 min

Cook time:20-25 min

 

Ingredients:

500 g cauliflower florets

240 g potatoes

160 g Gruyere cheese

2-3 garlic cloves

1 tbsp. butter

0.9-1 l vegetable stock

Pepper

 

Recipe:

Finely chop the garlic. Peel the potatoes and cut them into about 1 cm cubes. Eventually cut the florets into smaller pieces if they are very large. Coarsely grate the Gruyere cheese.

Melt the butter in a pan and add the garlic to cook on a low to medium fire for 4-5 min. Once it has softened add the potatoes and the vegetable stock, bring to a simmer and cook for about 10 min or until the potatoes you can easily insert a knife in them. Add the cauliflower florets and continue simmering for another 8-10 min.

Now you have two choices: either place everything in a food processor which will be more straightforward but the end result will be less smooth. The second alternative is to pass the soup through a strainer and set aside the liquid while you only process the solid ingredients before mixing everything back together.

Replace the soup on a low fire until it simmers again then remove it, add pepper to taste and the cheese and stir until it has melted. Serve with crusty bread and eventually top with dry roasted almonds, walnuts, chia seeds or whatever suits your taste.

 

 

Endive and Blue Cheese Soup

Endive and Roquefort Soup 3What better than a warm soup when it’s cold outside? Well, there are other things but this is a blog about cooking. Continue reading

I personally have periods where I could eat soup every day and other times it’s the opposite. I’m still in Valais and a friend and former school mate from Germany has come to stay with me for a few days. The day she arrived I thought it would be nice to have a simple lunch so I made this soup and served it with some brown bread. My ideas was to make a soup with a food combination I like and of course to make it with seasonal products. Endive is seasonal and it marries so well with blue cheese. I went and baked the endive; for the rest of the soup I followed the same method I use when I make a blue cheese sauce for pasta, I just added a little more cream.

Endive and Roquefort Soup 2

Endive and Blue Cheese Soup

 

Recipe for 2

Prep time : 10 minutes

Cook time : 45 minutes

 

Ingredients :

500 g endive

70 g Roquefort

Salt and pepper

1.2 dl cream

1 large tbsp melted butter

Nutmeg

A few walnut kernels (and eventually a little walnut oil)

 

Recipe:

Heat oven at 220°C.

Cut the endives in half lengthwise and place in an oven proof dish. Pour over the melted butter and season with salt and pepper. Place in the oven for about 40 minutes or until the endives are soft.

Meanwhile in a pan place the cream and the Roquefort in a pan and cook on a low fire until the cheese has melted.

Once the endives are ready place them in a blender and whiz until pureed.  Add them to the Roquefort and cream and mix.

Serve hot and garnish with roughly chopped walnuts and eventually a drizzle of walnut oil.

 

Avocado and Cucumber Gazpacho

Cucumber and Avocado GazpachoA few weeks ago I bought the Flavour Thesaurus and since then, each day I have a look at ideas for food combinations and it gets my ideas going. This gazpacho recipe works well as a refreshing first course. The first thing I like about this dish is that it is a little bit of health in a bowl; the second is its rapidity in making it. Because of the good health conscience this recipe gives me I wondered when the idea of how and what a balanced diet looks like. During the second part of the 19th century, the chemist Wilbur O. Continue reading

Atwater was the first to search into nutrition and the human diet. He began with the theory that the food we consume should be balanced when it comes to nutrients and this would contribute to a healthier body (source: http://www.livestrong.com/article/398570-the-history-of-eating-healthy/ ). With other scientists, Atwater also invented the way we measure the energy provided by food. The Atwater system invented the food calories (source and further reading: http://en.wikipedia.org/wiki/Wilbur_Olin_Atwater ).


Avocado and Cucumber Gazpacho

Recipe for 2 people

Time: 10 min


Ingredients:

1 slice bread (I used a small flat bun)

Olive oil

1 avocado

1 cucumber

1 grated garlic clove

1 tbsp fresh grated ginger

2 tsp hazelnut oil

2 tsp lemon juice

salt and pepper

1 tbsp chopped coriander

5-6 cherry tomatoes

1 small red onion


Recipe:

 

Lightly brush both sides of the bread with a little olive oil (you can add some spices if you want). Brown the bread in an oven. Let it cool and cut it into small squares and place in a small bowl.

Peel and deseed the cucumber. Cut the avocado in two and remove the flesh from the avocado. Pass them both through a blender until smooth. Add the grated garlic, ginger, hazelnut oil, lemon juice, salt and pepper. Quickly blend again. Pour into a couple of bowls and add the chopped coriander on top.

Chop the red onion and the tomatoes and place each in a separate bowl. Serve the soup and let each choose what to eat it with: bread, tomatoes and/or onion.

Further ideas to serve it with: crumbled feta cheese, crispy bacon or chicken ham.