Archive for vegetables

Roast Garlic, Potato and Leek Soup

I told you I love soup so despite the hot weather, here is another soup for you.  This one is from Super Food Ideas, May 2008 issue.  Potato soup is one of my favourites and the roast garlic gives this a beautiful flavour.  I will definitely be making this one again.

Roast garlic, potato and leek soup

2 garlic bulbs, unpeeled, cloves separated
1 tablespoon olive oil
2 medium leeks, trimmed, halved, washed, sliced
1 celery stalk, chopped
1 1/2 tablespoons fresh thyme leaves
2 cups vegetable stock
700g potatoes, peeled, chopped

Preheat oven to 180c.  Line a baking tray with baking paper.  Place garlic on prepared tray. Drizzle with half the oil.  Roast garlic for 12 to 15 minutes or until tender.  Stand for 10 minutes or until cool enough to handle.  Squeeze garlic from skins.  Discard skins.

Meanwhile, heat remaining oil in a saucepan over medium-high heat.  Add leeks, celery and 1 tablespoon thyme.  Cook, stirring, for 5 to 7 minutes or until tender.  Add stock, 2 cups cold water and potatoes.  Cover and bring to the boil.  reduce heat to medium.  Simmer, uncovered, for 12 to 15 minutes or until potatoes are tender.  Add garlic.

Remove from heat.  Transfer to a processor.  Process soup until smooth.  Stir in 1/2 cup cold water and remaining thyme leaves.  Return to medium heat.  Cook for 2 minutes or until heated through.  Season with salt and pepper.

Tangy Honey and Mustard Chicken with Tomato and Zucchini Gratin

I got the recipe for the chicken from the latest Delicious magazine (Feb 2010).  The original recipe just used chicken thigh fillets, but I threaded mine on skewers.  The boys really enjoyed this one and have named it tomato sauce chicken.

Tangy Honey and Mustard Chicken

1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 x 100g chicken thigh fillets

Combine the mustard, honey, tomato paste, Worcestershire sauce and some salt and pepper in a bowl.  Add the chicken and turn to coat in the mixture.  Allow to marinate for 5 minutes.

Heat a lightly oiled chargrill pan over high heat.  Cook chicken, for 4-5 minutes each side until cooked through.

I served my chicken with celery and apple salad and tomato and zucchini gratin.  The tomato and zucchini gratin is from Bill Granger’s Holiday and is one of my favourite sides for this time of year.  We are able to get beautiful tomatoes and zucchini at the moment and this is a lovely, fresh way to use them.

Tomato and Zucchini Gratin

6 Roma tomatoes
6 zucchini
1 white onion
sea salt
freshly ground black pepper
2 garlic cloves, thinly sliced
2 teaspoons chopped fresh thyme
3 large potatoes, thinly sliced
1 tablespoon olive oil

Preheat the oven to 180c.  Lightly oil a 2 litre ovenproof dish.  Slice the tomatoes vertically, about 5mm thick.  Slice the zucchini to the same thickness and slice the onion into rounds.  layer the vegetables alternately in the dish, seasoning between the layers with salt and pepper. Scatter the top with the garlic, sprinkle with half the thyme and season again.

Arrange the potatoes, slightly overlapping, in a layer on top of the other vegetables.  Sprinkle with the remaining thyme, season again and drizzle with the oil.  Bake for 1 hour 15 minutes and then leave to stand for 10 minutes before serving.

Cauliflower Soup

I know what you are all going to say, it’s the middle of summer, what on earth are you doing making soup.  Well, I just love soup and the cauliflower at the farmers markets was so fresh and beautiful.  Anyhow soup is great for anyone trying to lose weight, a liquid meal will keep you feeling fuller for longer than a solid meal, and I definitely need to shed some kilos.  Now as you may have already guessed not only is this soup delicious but also low-fat.

My version of Cauliflower Soup

1 onion, finely chopped
2 celery sticks, finely chopped
1 cauliflower, cut into florets
1 large potato, peeled and chopped
1 tablespoon fresh thyme leaves
5 cups vegetable stock
salt and pepper to taste

Add a small amount of olive oil to your pot and over medium heat cook onion until it softens.  Add celery and cook for a further minute.

Add stock, potato, cauliflower, thyme and pepper.  Simmer for 20 minutes until cauliflower and potato and cooked. 

Allow to cool slightly, blend soup, return to heat, and add salt and pepper to taste.