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.

 

 

Winter Vegetable Stir Fry

Mustardy Winter Vegetable Stir-Fry I am really trying hard to stick to seasonal vegetables, especially that in this season the choice is quite limited in Switzerland. Continue reading

The good thing is though, it’s a work out for my creativity and I like to try out recipes  with what I have in my fridge. And one thing which is never missing in my fridge is veggies. It was not always like this, in the past the only vegetables I prepared at home were salad and frozen vegetables. I liked vegetables but I didn’t feel confident enough to through myself and admittedly I was lazy. I had the habit and knowledge of veggies but not the hang of it. At least I was on the right path, unlike when I was a teenager. Well, during my high school years my diet consisted of pizzas, crêpes and yes salads: only when, with some friends, we would go on a diet. Our resolution lasted about two days and then we’d just forget about it. The longest time we held on was five days. I remember once we set a punishment where if one of us would fall into temptation even with just one bite of chocolate, chips, cheese… we would have to get down and do a hundred sit ups. The end of the diet came when one of us fell for chocolate and on about her forty-fifth sit-up we told ourselves that a few apples a day was okay but as a dessert.

Mustardy Winter Vegetable Stir-Fry

Winter Vegetable Stir-Fry

 

Recipe for 2 as main / 2 as side dish

Prep time: 15 min

Cook time: 30 min

 

Ingredients :

400 g waxy potatoes (I used the Charlotte kind)

2 carrots

1 small leek

150 g Savoy cabbage

2 tbsp rapeseed oil

2 heaped tsp mustard powder

½ tsp paprika

2 dl water

2-3 tbsp crème fraîche

2 tbsp pumpkin seeds

Salt and pepper

 

Recipe:

Cut the potatoes lengthwise and slice each half into 1 cm pieces. Cut the carrot into 3-4 cm long strips. Half the leek and slice into 2 cm pieces. Roughly cut the Savoy cabbage.

Heat 2 tbsp rapeseed oil and add the potatoes with some salt to brown on all sides for about 8 min, stir occasionally. Add the mustard powder and the other ingredients one at the time, regularly stirring to mix the ingredients. Add the water and ½ tsp salt and cook on a medium low heat for about 25 min, stir occasionally.

Once the vegetables are done add the crème fraîche, stir and cook for another 3-4 min. Correct the taste if needed and add the pumpkin seeds.  Serve warm, as a main dish or as a side with meat or fish.

Winter Barley Salad

Winter Barley Salad 3It was nice to spend a few days on the lighter side after the Christmas holidays. The food was delicious there but I missed having my usual load of veggies. I spent one week eating things I like but filled with good stuff. Continue reading

I know that Fabio, a friend of mine went through a one week juice detox. It’s a good thing but personally I like to use as many sense I can when I eat. I guess my admiration towards Fabio is even greater because I know the passion of good food is something we have in common.

The other day I was reading through blogs and I saw The Paddington Foodie’s recipe of “Roasted Beetroot and Carrot Salad With Puy Lentils, Rocket and Feta” : I felt a craving for the carrot beetroot combination. With my head in the kitchen cupboard I was looking for ideas, when I found some barley and began putting this recipe together. In the end this recipe came together very spontaneously. I like these moments because I am always curious to taste the end result.

Winter Barley Salad 1

Winter Barley Salad

 

Recipe  for 2-3

Prep time : 15-20 minutes

Cook time: 35-40 minutes

 

Ingredients :

60 g pearl barley

200 g carrots

1 small onion

½ tsp thyme

3 tbsp olive oil

Salt and pepper

1 tbsp cider vinegar

1 orange

150 beetroot

1 tbsp chopped fresh parsley

1 small handful roughly chopped walnuts

 

Recipe:

Preheat oven at 220°C.

Put the barley into a pan and add four times its amount of water with some salt. Bring to a boil, cover and cook on low heat for 35-40 minutes (water should have absorbed by then).

Peel the carrot and quarter them. Cut into pieces of about 3 cm. Cut the onion in half and then each half into four parts, divide them up. I an oven proof dish add the carrots the onions 1 tbsp olive oil, dry thyme, salt and pepper. Mix and place in the oven for about 30 min, until they are lightly charred.

For the dressing mix the tbsp cider vinegar, 2 tbsp olive oil, salt and pepper.

Cut the beetroot into cubes of 1.5 cm. With a knife remove the orange peel and cut out each section. Divide each section in two.

Once the carrots and the barley are ready mix them with the beet root, the orange, the parsley, the walnuts and the dressing. Toss and serve.