Zucchini Parmesan Soup

Zucchini Parmesan Soup

(serves 2)

• 500g zucchini
• 1 small clove of garlic
• 350 ml vegetable stock*
• 1 generous tablespoon cream cheese
• 30g grated parmesan
• salt and pepper to taste
• cream and parsley for garnish
• olive oil

*make sure your stock is well balanced - too strong and it will overpower the zucchini, too weak and the soup will lack in depth of flavour.

1. Wash your zucchini and cut into thickish slices.
2. In a large pot, fry up zucchini and garlic in oilve oil until lightly browned.
3. Add vegetable stock, cover with lid and cook on low to medium heat for 10 minutes.
4. Turn off the heat, add salt, pepper, cream cheese and parmesan and blend until smooth using a stick blender.
5. Laddle into deep plates, add cream and parsley for garnish and enjoy!

Cream Cheese Salmon Crêpes with Honey, Mustard & Dill Sauce

Cream Cheese Salmon Crêpes with Honey, Mustard & Dill Sauce

(makes about 6-8 crêpes depending on the size of your pan)

for the crêpes:

• 1 cup all purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tablespoon salt
• a dash of pepper

for the sauce:

• 2 tablespoons honey
• 2 tablespoons mustard
• 1 tablespoon freshly chopped dill

for the filling:

• cream cheese
• smoked salmon
  

1. In a mixing bowl, whisk together flour and eggs, then gradually add the milk, salt and pepper.
2. Grease a non-stick pan with a minimum amount of oil. Over medium heat, scoop about 1/4 cup of the batter into the pan, spreading it evenly either by using the bottom of the laddle or by tilting the pan in circular motions.
3. Cook until the bottom is lightly browned, then flip and cook the other side.You can either start filling your crêpe right away if you would like it to be hot, but you can also set each cooked crêpe aside and start filling them once you are done. That way, i find that the crêpes get a little firmer in texture, making them easier to eat with your hands.
4. In a small pot, simply combine mustard, honey and dill until you have a smooth sauce.
5. Spread cream cheese over crêpe, drizzle with honey, mustard and dill sauce and top with salmon, then roll up and enjoy!