Easy Pesto Dip

This is so simple but makes such a change from your usual 'chips and dip' selection. I would recommend using the fresh pesto recipe given in April for the pesto palmieres, otherwise try and use the freshest you can get your hands on.

Small tub of reduced fat creme fraiche 

1/2 tbsp pesto

handful of pine nuts, toasted

Extra virgin oil, or something stronger

Sea salt and fresh pepper to taste

• Mix the pesto into the creme fraiche and decant into your serving dish. Cover and place in fridge until needed
• Lightly toast the pine nuts in a dry pan, remove from heat and cool
• Drizzle a little olive oil over the dip, scatter with the pine nuts and season with some good salt and fresh cracked pepper

Now grab some of Ailsa's guacamole and you're on your way to some good dip.

The Infallible Pea Soup

Of all soups, I believe the pea to be most mighty. It can be eaten in all seasons and even if all you have are frozen peas and some vegetable stock, there is potential for a decent soup (I said decent not a gastronomic opiate).

For me, pea soup always conjures up the first scene from Rescuers Down Under where a single absconded pea provides the restaurant with the special of pea soup. Rustle around your freezer and garden and you should be able to bring together the ingredients for this without hijacking food from restaurant floors.

As the months are heating up the cooling mint adds a refreshing hint to the peas, and you can even eat it chilled if you can't bare the thought of hot soup.

This recipe will serve about 4:

900 g/2 lbs frozen peas (if using fresh peas still in their pods, you'll need about double this)

5 spring onions/scallions

3 pints of half vegetable stock and half water, hot 

1 tsp caster sugar or to taste

2 tbsp unsalted butter

1 large handful of fresh mint

Sea salt and freshly ground black pepper to taste

for the herb cheese:

350 g /12 oz marscapone cheese

1 1/2 tbsp finely chopped flat leaf parsley, chives and dill

• Melt the butter in a large, deep saucepan over a medium low heat, add the spring onions roughly chopped and cook until they start to tenderize
• Add the peas along with the mint finely chopped and let them cook for about five minutes. As they are frozen the water from the peas will help them cook
• Pour in the warm stock and add the sugar, salt and pepper to taste
• Let simmer for a few minutes then take off the heat and blend in batches
• For the cheese, simply stir the finely chopped herbs in the marscapone 
• To serve bring the soup to the boil and add a tablespoon of the herb cheese to each bowl, letting it slowly melt into the soup

Should you want to add some meat firstly cook some smoked lardons in the pot you want to make the soup. Once they are nice and brown remove from the pan and set aside. You should reduce the butter by half and add to the fat released from the bacon. Cook the soup as instructed, then before you reheat to serve add the lardons back into the soup. Serve with crusty bread and a peashoot salad in a lemony vinaigrette.

Easy Healthy Home-made Applesauce

What a fun process looking for a big kid job has turned out to be. After finishing grad school and temp-ing at home, I have finally decided to move to the big city (New York). As my mother and father did not think my idea about moving to the south of France, growing my own produce, and teaching people to cook was a very good idea, I am faced with pursuing a career that will most likely start with me in a cubicle.

I am staying at my friend Caroline's apt. on the upper West-side until I can find a sublet for a little bit. She is a member of a co-op that delivers organic fruits and veg to her apartment every week. This week she has apples... and lots of them. I am going to use them up before they go bad and make her some applesauce to bring to work. As the poorest house guest EVER I have to do something nice. Make some applesauce for your lunch in your cubicle, freeze it and save it for later, use it to top your ice cream, or add a little to your brownie mix to make them extra moist (best secret of all time). Make it.. embrace it.. love it...
HOME-MADE APPLESAUCE

Ingredients:

• 5 large apples (I used Jonagold), peeled, cored and cut into chunks
  
• 1 cup water
• 1/2 cup light brown sugar, packed
• HEAVY sprinkle of cinnamon
• 1 tsp honey

Directions:

• Combine all ingredients in a pot.
• Boil over high heat (15-20 min).. until it is mashable
• Mash to preferred consistency.. go chunky. it's the best.

Mushroom Risotto Cakes with Peppered Smoked Trout and Asparagus

As some of you know, I have recently begun doing Weight Watchers again as my trip to Italy reminded me I am the chunkiest human on planet Earth. No No.. tis not true but swim-suit season always reminds us to try and eat healthier in pursuit of that perfect Giselle-like form. Also, my boyfriend is planning a visit state-side for my bday in July and I want him to be impressed by my dedication to dieting (as it is love/happiness that has made me gain the chunk to begin with).

That being said, I was invited to a dinner party for my friend Graham, see pic, who is moving to California to live on the beach. jealous. Graham is normally pretty healthy, but just in case, I ate greens all day and saved up my WW points for food and multiple glasses of wine. Sure glad I did.... we had delicious risotto cakes with smoked trout and asparagus. Smoked trout is one of my favorite ways to eat fish. It is served room temp (or chilled) and is very good for you. All and all this isn't an unhealthy meal if you restrict your risotto intake to ONE cake (they are pretty filling anyhow). Thanks for dins Graham-cracker.. loves xxxx

Here is Graham's recipe:

MUSHROOM RISOTTO CAKES

makes 6+ cakes (serves 4)

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter
• 1 large onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 5 cups (or more) hot chicken stock
• 1/2 cup parmigiano reggiano
• 1 handful of button mushrooms (or cremini, porcini, etc.), chopped
• drizzle of olive oil for frying cakes
• S&P
  

DIRECTIONS:

• Melt half of butter (2 Tbsp) in a heavy saucepan over med. heat.
• Add onion and soften (about five min).
• Add rice; stir and toast for a couple of minutes.
• Add wine and cook until almost all liquid is absorbed. Stir constantly!
• Add 1 cup hot broth. Simmer until broth is almost absorbed (KEEP STIRRING!!! You don’t want any to stick to the bottom)
• Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding.. stirring the whole time! Before you add your last cup of broth, add chopped mushrooms..
• You know it’s done when risotto is tender and mixture is creamy.
• Take off heat and add parmigiano reggiano and s&p as necessary.
• Let mixture cool COMPLETELY.
• When cool form cakes with hands.
• Fry cakes in a pan in olive oil until golden brown on both sides.
• Serve immediately with trout on top.
  

*Graham bought the smoked trout.. tsk tsk from the local grocery store (Harris Teeter) and it is available at most large stores/fishmongers.

BAKED ASPARAGUS:

-courtesy of other dinner guest, Lisa.

serves 4 with risotto and trout

INGREDIENTS:

• 1 bunch asparagus, washed
  
• drizzle of olive oil
• a squeeze of lemon
• a handful of sliced almonds
• cracked black pepper
• kosher salt

DIRECTIONS:

• Pre-heat oven to 400 F/205 C
• Lay asparagus on a baking sheet.. do not overlap
• Drizzle with olive oil
• Squeeze on lemon
• Add S and P
• Place in oven for 10 min.
• Take out.. add almonds and put in for another 2 min.
• Take out when they have been cooking for about 12-15 min.. you still want them to have a nice crunch.
• Use as a side dish for another meal or add to the risotto cakes and smoked trout.

ALL TOGETHER NOW....

Mango Pudding

I made this pudding for a dinner party last week and it was a big hit. There are tons of recipes online for mango pudding and I have fused together the components I think work best. Mango pudding is a traditional dessert in many Southeast Asian cultures (notably Thai) and the flavors are also compatible with traditional Indian cuisine. The obvious choice is to serve this after a curry. I have found; however, that it is versatile enough to be used as the end to any light summer fare (think fresh pasta or fish). I have yet to do the kid test.. aka serve it to my friend Lisa's little ones (Taylor and Teddy) to see if they approve but I am pretty sure they will love it as Lisa did (see pic!).


The hardest part of making this dessert is the selection of your mangoes. To make sure you have secured the ripest mango possible, look for a yellow, orange, and red fruit that is slightly soft to the touch (this does not mean squishy). After you think you have found the one, smell the stem end. Surprise, surprise.. it should smell strongly like the flesh of a mango!!! Once you have a found a winner (two actually), this recipe is totes easy. I served my pudding in ramekins but you could use champagne/wine glasses or use it as part of a summer trifle (layered with fresh berries, whipped cream, and orange juice soaked pound cake) which I am going to make asap.

INGREDIENTS:

• 2 large mangoes
• 1/2 cup hot water
• 1 packet gelatin
• 1/2 cup sugar
• 1 cup coconut milk
  

DIRECTIONS:

• Scoop out mango.. put in blender.
• In a saucepan bring water to a boil.
  
• remove water from heat and whisk in gelatin (make sure there are not lumps)
• add sugar and stir until dissolved
• add mix to blender (with mangoes).
• add coconut milk
• pulse until smooth.
• pour into ramekins or glasses (or just a bowl if you are using it later for trifle) and put in fridge.
• leave in frig for at least 2 hrs to set
  

* note: you can make this a day in advance!

Oma's Almond Cake

I have posted some delicious food so far but this recipe takes the cake.... wow I am witty. My Oma (grandmother in German) was the queen of making delicious cakes though, like me, she was not a huge fan of baking. No matter her personal distain for flour, eggs, and ovens, she worked hard to produce a product that keep her little devil grandchild’s belly full (quite a task). Of all her cakes this is my favorite and I have made it several times since she has passed. It is very Euro.. not super sweet like a lot of American desserts but rich and decadent nonetheless. If you have got some time and don’t mind being at frustration station give it a try.

OMA'S ALMOND CAKE

*note: you will need a spring-form cake pan!

INGREDIENTS

for dough:

• 300g (2/3 lb.) all-purpose flour
• 150g (1/3 lb.) sugar
• 150g (1/3 lb.) unsalted butter, COLD
  
• pinch of salt
  

for filling:

• 500g (1.1 lb.) almonds
• 500g (1.1 lb) sugar
• 1 1/2 lemon, zest and juice
• a handful of sliced almonds to decorate the top.
• 1 egg yolk, beaten
• whipped cream for serving
  

DIRECTIONS

• pre-heat oven to 180 C (360 F).
  
• start the dough by creating making a well of flour and adding the egg to the middle.
  
• then add the cold butter, sliced on top.
• combine and knead the dough until you can make a ball.
• wrap and put into the fridge for 30 min.
• during this time make the filling... start by pulsing the almonds in a food processor until a rough sand mixture.
  
• put in a mixing bowl with the lemon zest and juice.. as well as the sugar. It should look like wet sand.
  
• when the dough is ready roll it out and press a thin layer to the bottom of the cake pan (about 1/3 of the dough)...
  
• then continue to use another 1/3 of the dough to construct the sides of the cake. Make sure there is no gap between the bottom and sides (otherwise the filling will ooze out)!
• Pour the filling into the pan..
• Use remaining dough to make the top.. make sure there are no gaps between the top and sides.
• Brush the egg yolk over the top.
• Sprinkle some almonds over the top.
  
• It will take about an hour to bake but starting checking after 30 min and remove when golden. Let it cool and serve with cream.
  
• YOU ARE AT THE END!! WOOP! Bon Appetit!

Easy Thai Green Curry

Thai green curry is one of my favorite dins. I actually enjoy ANYTHING that includes coconut milk as its rich exotic flavor reminds of me of being somewhere far more exciting than I am. There are tons of additions that will add to the basic curry’s flavor if you have time/money to bring it to this level (these ingredients are marked as optional). You can also make your own green curry paste which does taste way better than store bought but costs a pretty penny for all the ingredients. I served mine in a basil bowl from my garden (it really should be thai basil.. shhhh) but it looks pretty snazzy. My boo (boyfriend that is) loves this dish and has spent ages perfecting the recipe so trust him! It is really easy so there are no excuses....

EASY THAI GREEN CURRY
serves 2-3

INGREDIENTS:

• cooked white or jasmine rice for serving.
  
• 3 large chicken breasts, cut into chunks
• a touch of veg. oil
• 1 can coconut milk (dont use lite.. this curry is already high calorie.. just embrace it and go to the gym later)
• 1 handful frozen peas
• 1 small can bamboo shoots, drained
• 1 Tbsp green curry paste (add more if you want it spicy)
  
• salt & pepper to taste
• small knob of fresh ginger, chopped (optional)
• 1 Tbsp fish sauce (optional)
  
• sprinkle of palm sugar (optional)
• thai basil, julienned aka cut in strips for top (optional)
• shredded coconut to top (optional)
  
• limes to serve (optional)

DIRECTIONS

• heat veg oil in a large skillet.
  
• brown chicken and cook until slightly underdone (approx 3-4 min)
• add curry paste to the skillet and coat chicken.
• add can of coconut milk and bring to a simmer.. keep stirring until the paste is combined with coconut milk (the curry should start to look greenish).
• add palm sugar, ginger, and fish sauce.
  
• simmer for 3 more min and then add the bamboo shoots and frozen peas.
• allow peas to cook and curry to thicken (should be at least 5 more min).
• add salt and pepper to taste
  
• serve over rice with shredded basil, coconut, and a lime wedge.
• Enjoy!