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!

Homemade Applesauce

I'm flying to Copenhagen tomorrow but still had loads of apples left...this is what I came up with.

Homemade Applesauce

(makes about 500 ml)

• 4 apples, peeled, cored and roughly diced
• 100 ml water or applejuice
• 1 teaspoon honey

Combine all ingredients in a shallow pot and let simmer on low-medium heat for 15 minutes or until apples are soft. Mash together with a spoon and enjoy hot or cold.

Puff Pastry Spinach Pie

I don't know what took me so long to make this again. It's super easy yet so good!

Puff Pastry Spinach Pie

(serves 2)

• 3-4 sheets puff pastry ( I used the frozen kind)
• equal amounts spinach and feta cheese - as you can see in the picture below, I used about as much as fits into a rice bowl
• 1 egg
• salt, pepper and nutmeg to taste

1. Lay frozen puff pastry out on the counter to let it thaw and preheat your oven to 180° celsius.
2. Prepare your spinach - if you are using frozen spinach, heat it up in a microwave or pan, if you are using fresh spinach, steam it. Just make sure that in the end you have about the same amounts of both spinach and cheese.
3. In a large bowl, combine crumbled feta cheese and spinach, then season with salt, pepper and nutmeg. Once you are happy with the taste, stir in the egg.
4. Using a rolling pin, slightly spread out the sheets of puff pastry. Cover the bottom of a deep baking dish with a single sheet, then cut up another one or two to cover the walls.
5. Transfer the filling into the dish, then cover with another sheet of puff pastry. Fold and roll down the edges, then brush the top with olive oil.
6. Bake for 20 minutes or until golden brown.
   
   

Oven Roasted Bashed Potatoes

I think I need to make a Sunday roast soon to accompany these...

Oven Roasted Bashed Potatoes

(serves 2)

• 6-8 medium sized potatoes
• olive oil
• salt and pepper to taste
• herb(s) of your choice

1. Preheat oven to 200° celsius.
2. Peel and quarter your potatoes, then boil until almost done.
3. Strain the water and bash potatoes around inside the pot with the lid closed tightly.
4. Transfer into a deep baking dish, douse with olive oil and season with salt and pepper.
5. Sprinkle your herb(s) of choice on top (I used fresh thyme; rosemary is great, too), then roast in the oven for 20 minutes or until potatoes are golden brown ad slightly crispy. Ta-da! Fragrant, golden delisciousness.

Banana Pancakes

Banana pancakes always remind me of travels in Thailand. Good times!

Banana Pancakes

(serves 1)

• 1 egg
• 100ml milk
• 1 teaspoon soft butter
• 1 teaspoon honey
• 3-4 tablespoons flour
• a pinch of baking powder
• 1 small or 1/2 large ripe banana

1. In a large cup or small bowl, whisk together all ingredients except for the banana until your batter is of a smooth, slightly thick consistency.
2. Pour mixture into a hot, greased pan, then lower heat to medium.
3. Quickyl peel and cut your your banana, then gently press the slices into the batter.
4. Once the bottom is set and golden brown, flip your pancake and let it cook through from the other side.
5. Transfer onto a plate, sprinkle with chopped walnuts and serve with honey or maple syrup.

Camembert Stuffed Figs with Thyme and Honey

A little bit of magic happened in our kitchen today...this photograph is proof!

Camembert Stuffed Figs with Thyme and Honey

(serves 2)

• 4 ripe figs
• 1/2 camembert cheese
• 2 teaspoons honey
• 1 sprig thyme

1. Preheat your oven to 200° celsius.
2. Quarter your figs without cutting all the way to the bottom so that they fan out nicely without falling apart, then place them on a deep baking dish.
3. Stuff desired amount of cheese into figs, top with thyme and drizzle with honey.
4. Place in the oven and bake for 15-20 minutes.

Oh wow. This is so easy yet absolutely delishious! Eat the figs as a starter or with a nice salad and some ciabatta bread. Once the figs soften all the juices come out and caramelize with the honey to make this incredible red syrup you can scoop up....mmmmhhh gooey awesomeness!