December 2015 Recipe

 

Carrot Ginger Soup

soup

  • 3 Tbsp unsalted butter
  •  1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
  •  2 cups chopped white or yellow onion
  •  Salt as desired
  •  1 teaspoon minced ginger
  •  2 cups chicken stock or vegetable stock
  •  2 cups water

METHOD

1 Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2 Add the stock and water and the ginger. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

3 Working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off. Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, or fennel fronds.

Greek Salad

greek salad

  •  Peel & dice 1-2 cucumbers
  •  Chop 1 yellow & 1 red pepper
  •  Finely slice half of 1 red onion
  •  Rinse pitted Kalamata olives (about ½ cup)
  •  Rinse feta cheese (about ½ cup)
  •  Cut cherry tomatoes in half (1 package)
  •  Add all the above in a large salad bowl
  •  Top with fresh oregano, if desired

Dressing:

  •  1/4 cup balsamic vinegar (more to taste)
  •  1 teaspoon salt
  •  1/2 teaspoon freshly ground black pepper
  •  1/2 cup olive oil

Greek “TaskaBob” – lamb dish

taskebob

  •  Finely chop 2 onions
  •  Chop 1 red, 1 yellow pepper
  •  Chop veal (we used 2kg) into 1 cm cubes, wash and pat it dry
  •  Sautee onion with 1 yellow/1 red pepper in butter (1 Tbsp) & olive oil (2 Tb)
  •  Add 2 tsp of salt after this has been cooking for 5 mins
  •  Finely grate 8 garlic cloves and add to onions
  •  Add the veal and brown it, about 5 mins
  •  Add 2 tsp paprika, 1 tsp black pepper, 1 tsp cumin
  •  Add 3 bottles of strained tomatoes
  •  Mix & bring to a boil
  •  Cook, simmering for approximately 45 mins (until lamb is cooked and tender)
  •  Finely chop fresh oregano & parsley leaves, and add to mixture when finished cooking
  •  Serve on rice

Greek Yogurt with Candied Nuts

candied nuts

  •  Mix ½ cup of almonds & ½ cup of walnuts with ½ cup honey.
  •  Spread on a baking sheet lined with parchment paper
  •  Bake for 20 mins in oven at 300F until candied (golden and crunchy)
  •  Top bowls of plan Greek yogurt with these nuts
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