October 27, 2010

Easy soup 1; Green peas soup with mint.


Now it's really soup time again. Everytime I have made this green peas soup for my friends, they always come back to me and ask for the recipe. And it is so easy made in only 20 min. It is sweet and aromatic and has a fantastic green color. You can make it either with or without the mint. Find the recipe here...
Green Peas soup:

500 gram frozen peas
1 big onion, roughly chopped
3 tablespoons olive oil
4 dl water
1 level teaspoon good flake salt
2 top teaspoons bouillon powder - vegetable or chicken
6-7 fresh mint leaves

Whipped cream or creme fraiche for serving.

Fry the roughly chopped onions in the olive oil in a medium pot, until they get transparent (not brown), pour in the frozen peas and fry 2-3 min. with the onions. Pour in the water, salt and bouillon and cook for 15 min. Do not cook more as the peas will become slightly brown. Blend the soup right away with the fresh mint leaves. The soup also tastes fine without the mint if prefered. Serve with a tablespoon of whipped cream or creme fraiche.

Enjoy
Tina

DANSK version:

Grønærte suppe med mynte:

500 gram frosne grønærter
1 stort løg - groft hakket
3 spsk oliven olie
4 dl vand - kogende
1 strøget tsk. flagesalt (jeg elsker Meldon)
2 top tsk. bouillon pulver - grøntsags eller kylling
6-7 friske mynteblade - ikke peppermynte, men rigtig mynte

En klat flødeskum eller creme fraiche i midten inden serveringen.

Svits det grofthakkede løn i olivenolien i en mellemstor gryde indtil de bliver gennemsigtige, må ikke brune.
Hæld de frosne ærter i og svits videre med løgene i yderligere 2-3 min.
Hæld kogende vand på sammen med bouillonen og saltet
Kog i 15 min, ikke mere da ærtene vil blive brunlige.
Blend suppen med det samme, da den også bliver lidt brunlig af at stå.
De friske mynteblade blendes med. Smag til om der skal lidt mere salt i.

God fornøjelse
Tina

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October 12, 2010

Quince marmalade - fantastic on cheese.










I am excited to show my first post on Christines and my new blog. I had two quinces left over from a photoshoot, and for the first time I have made a quince marmalade.
Cooking the marmalade is the most fantastic experince - such a nice and aromatic scent - it took me to new exotic places and I couldn´t take my nose away from the pot - I got spellbound.

Find the recipe here:

Quince Marmalade:

500 gram quince
500 gram cane sugar
2.5 dl water
40 gram fresh ginger
1 organic lemon
1 vanilla pod

Steam the quinces for 20 min, in as little of water as possible.
Peel them and cut them into small pieces and remove the core.
Peel the ginger and chop it finely.
Cut of the lemon shell in fine slices with a knife or use a paring knife.
Cut the lemon in two, and squeeze it. Split the vanilla pod lengthwise.
Put these ingredients in a pot with the cane sugar and water and bring to the boil.
Boil about 30 minutes under low heat untill the quinces get an orange color.
Test: The marmalade shall get a consistency so that a teaspoon full on a plate will get stiff in a couple of minutes in the refrigerator.
Put the marmalade in scalded jars, also rinse the jars or glas with a perservative. (DK Atamon)

The marmalade is fantastic on a good cheese and biscuit.
Best regards
Tina Brok



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