Author: Marise
Blue cheese, spring garlic, grape salad
Blue cheese, spring garlic, grape salad
July 3, 2017
: 2
: 20 min
: 20 min
: easy
I first came across this recipe in a New Zealand magazine as I was waiting in the doctors office and I am SO glad that I wrote it down (I'm always doing that & not all of them make the table). I've actually misplaced the piece of paper I wrote it on so usually create this from memory (and if someone knows the original source please let me know so I can credit their culinary genius). And what a memory it will leave in your mouth... I usually serve with grilled lamb and a delicious glass of 'Miss Harry' or the delicious New Zealand Pinot Noir 'Brancott Estate' and then... all is well in the world...
Ingredients
- Salad
- 1-2- crushed garlic cloves (use to your taste)
- crumbled blue cheese
- 1 finely sliced red onion
- bunch of grapes
- 2 TB olive oil
- 2 TB balsamic vinegar
- 1TB honey or maple syrup
- pepper to taste
Directions
- Step 1 Prepare salad (wash and tear into leaves).
- Step 2 Mix the crushed garlic clove/s, half of the sliced red onion, half of the sliced grapes, half of the grapes and all of the crumbled blue cheese in a small bowl.
- Step 3 Drizzle over the oil, honey/maple syrup and balsamic vinegar and black pepper and mix well.
- Step 4 Set aside for 20 minutes for the flavours to develop.
- Step 5 When ready, mix with the salad leaves, blend the remaining fresh grapes, red onions and blue cheese through the salad and serve – enjoy!
Buttermilk pancakes
Buttermilk pancakes
June 30, 2017
: 4
: 15 min
: 15 min
: 30 min
: easy
I never used buttermilk before moving to Finland and had no idea of its therapeutic benefits e.g. it has a cooling effect on the body, improves digestion, and is high in calcium. It also makes the pancakes very creamy & silky in texture. I also use chickpea flour but ordinary flour also works well.
Ingredients
- 3/4 cup of chickpea flour
- a couple of drops of liquid stevia or 2TB sugar
- pinch salt
- 1/2 tsp baking soda
- 1 tsp organic cinnamon powder
- 1 egg
- 1 cup buttermilk (kirnupiimä)
- 50 grams butter - melted
- 1 cup blueberries
Directions
- Step 1 Mix the dry ingredients together in a bowl.
- Step 2 In a separate bowl beat the egg, buttermilk, and melted butter.
- Step 3 Fold both together but do not overmix and add blueberries.
- Step 4 Panfry in frying pan a few minutes each side and serve with maple syrup and fresh berries – enjoy!
Roasted tomato soup
Roasted tomato soup
June 30, 2017
: 2
: 15 min
: 45 min
: 60 min
: easy
As with all my vegetable soups, I roast the veggies first for a deeper flavour. I also try to make these the day before I intend to serve it as the flavour improves.
Ingredients
- 1 kilo organic tomatoes
- 1 head garlic - top sliced off
- 1 tsp organic apple cider vinegar
- 1 leek - sliced roughly
- 600 mls hot water
- 1 organic vegetable stock cube
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Chop tomatoes in half, slice the top off the head of garlic & place on an oven tray (but not the leek), splash with olive oil & roast for approx 30 minutes.
- Step 3 Put 1TB of olive oil in a large pot, heat & then add the leek & soften. Add the roasted tomatoes & garlic, 1 teaspoon of organic apple cider vinegar, water, stock cube & cook for 30M.
- Step 4 Using a hand blender, puree to your preferred consistency & check for seasoning.
- Step 5 Serve with a dollop of organic natural yogurt & freshly chopped herbs – enjoy!
