Tag: beetroot ginger soup

Ginger beetroot soup

Who would have thought I would make a ginger beetroot soup? Not me, anyway! I was at Paddy’s market getting about my fruit&veg shopping one saturday when I heard  a man explaining to the stall holder that he was about to do a ginger-beetroot soup.  Curious, I did asked him how he was doing it, in the end, the explanations sounded to me overly complicated. I like the idea of a ginger beetroot soup, so I made my own the same evening!

Serves 4-6

Ingredients
  • 3 raw beetroots
  • 1 large piece of ginger
  • 1 potato
  • 1 carrot
  • a quarter of a fennel
Method
  1. Peel the vegetables, peel the ginger, place all ingredients in a large saucepan, add one tablespoon of rock salt.  Cover with water.
  2. Then, boil gently until the beetroot is cooked (soft when putting a knife through).
  3. Now it is time to use your bar mixer or food processor. If you are afraid there may be too much cooking liquid, remove some in a bowl nearby (do not throw it at this stage). Mix the soup.  Feel free to add some of the extra liquid (or water) if not liquid enough.
  4. Season with a bit of ground pepper, coriander powder. Add one generous tablespoon of thickened cream (facultative).
  5. Serve with fresh coriander leaves.

Little simple pleasures

Ah! The little simple pleasures of fresh and simple food !

Finally, I am back!  But where has she been ?  Some of you may wonder. A range of reasons have kept me away from my weekly post.  A lot had to do with hydrogeological work, getting ready for a field trip to Darwin and eventually going there.   “Mais qu’allait-il donc faire dans cette galere?” (Moliere, borrowed from Cyrano de Bergerac).  at work

Good question!  It was very hot and humid over there and working ourdoors long days in the heat was difficult.  Then coming back and eventually getting some rest, or maybe not that easily.  Indeed, this is without saying that my beautiful girls wanted my attention (I was not to sleep more than 2 hours that night (night flight back), oh no! So be it! And since the weather was awesome, a butterfly dresses and coconuttrip to the seaside was a necessity!

These last two weeks, I scaled a little down the cooking. Not that we ate cheesy maccaroni and bang and mash so much (it did happen, rest assured).  It is more that I didn’t embark on grand cooking plans and enjoyed the simple pleasures of fresh beautiful produces when they require very little preparation.

To be fair, there was a cooking afternoon, temptation won.  I tried to reproduce a delicious tart I had eaten tarte choco caramelon a market.
See my recipe is all scribbled on the back of my child’s drawing (almost got into trouble there but Oceane’s dear sibling had already written all over it!).  recipe notesWith the days passing, the recipe, if we dare calling those hurried notes, such a thing is now competing with Year 2 math exercises.  Let not go into the expectations of a curriculum vs the means the curriculum  is providing (at least the teachers are really good!), that just drive me insane, no wonder Australian kids lag behind compared with many of their peers overseas. ……..Back to today’s topic now. 🙂

Fried sardines

sardines

Easy!

  1. go to the fish market or super fresh fish monger
  2. mix 2 tablespoons of flour with 1 teaspoon of salt, sardinescoat the sardines. Depending of the quantity, you may need more. Adjust the salt if you prefer more salty.
  3. Heat up 1 cm of oil in a thick based fry-pan, when the oil is hot, place the sardines, reduce sardinesslightly the oil, turn over when golden-brown. Serve immediately with fresh lettuce leaves.

sardines

Yoghurt with fresh berries

Of course, so simple and delicious!

In a large bowl, sweetened slightly some natural yoghurt with caster sugar. yahourt-aux-fruits-1 Wheezzz (I can hear the sound of it) a handful of fruits in the food processor or bar mixer. You may need to add a little water and if one or two teaspoons of sugar (try as you go to avoid overdoing it).  You will obtain a puree.

Place the yogurt in individual pots and place some of the puree on top. With a fork, give a swirl for aestetics.  Top up with extra berries and mint leaves (if you hapen to have mint in your backyard or anywhere handy).