I almost forgot them (!), Fresh minted pea soup

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When I went to the market last weekend, with the fact that I didn’t know when I’d be back in mind, I bought quite a large quantity of fresh produce. I bought this bag of fresh peas, thinking I could make something further into the week. As I was rummaging around my produce drawers in the fridge, I found the bag of peas, which I had completely forgotten! Great surprise 🙂 Minted pea soup it is! This is a soup that I love making when the heat starts as you eat it cold, it is tasty and refreshing, Mint and peas go well together, top it off with some coconut cream and you have a delicious summer soup that starts off a BBQ dinner perfectly. So even if it’s rainy out there (what a weird summer to date!), enjoy it to it’s fullest ’cause it won’t last!

IMG_0800RECIPE

1 cup freshly shelled peas

3/4 cups stock

1 small shallot, minced

1 small bunch mint, leaves and stalk

1 teaspoon butter

Salt & pepper to taste

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INSTRUCTIONS

Heat a small saucepan on medium heat, add butter and when sizzling, add shallots. Stir until shallots are glassy then add peas. Stir to blend and add stock, season with salt and pepper. Cook at a gentle simmer for 5 minutes or until peas are cooked. Place contents of the saucepan in blender with coconut cream and mint and blend on high until smooth. Serve in bowl and garnish with mint leaves, edible flowers and coconut cream. Serves 1. Enjoy!

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A quick and easy dinner – Salmon, mango & avocado salad

IMG_0706Sometimes there are just too many things to do. Too much work, too many errands, too many projects. That’s when imagination is key, because despite being busy, I still want to eat well. And I still want it to be good. I am always amazed at the last-minute, 15 minutes or less dinners I come up with. When friends or colleagues say that they’re just too busy to cook, I have to scratch my head. Build up a repertoire of easy go-to recipes and from time to time, improvise. You’ll be surprised at what you come up with! The weather isn’t quite what it usually is at this time of year, however I really crave fresh fruits and veggies. Although these are not local, avocado, mango with tomato and basil really work well together and as a side to salmon, well it’s just really delicious!

RECIPE

120 gr. salmon filet,

1/2 avocado, thinly sliced

1/2 mango, peeled and thinly sliced

5-6 cherry tomatoes, cut in halves

Thinly sliced red onion

Basil, cilantro and mint, minced

1 green onion, thinly sliced, for garnishing

1/2 lime

Mexican chili

1 teaspoon sesame oil

Salt & pepper to taste

INSTRUCTIONS

Heat skillet on medium and add sesame oil to coat. Salt salmon fillet and place skin side up and cook until browned (3-4 minutes). Turn on other and cook a further 2-3 minutes or until salmon is cooked but just pink in center. Remove from heat. In a serving bowl, add avocado, mango, tomatoes and herbs. Season with salt, pepper and mexican chili. Toss to mix and top with salmon. Garnish with green onion slices and a squeeze of lime juice. Serves 1. Bon appétit!

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